Fruit and yoghurt breakfast jars
SmartPoints® value per serving
2 medium, thinly sliced
99% fat-free plain yoghurt
2 cup(s), (480g)
1 tbs, (strabwerry)
½ cup(s), (65g)
- Using a sharp knife, cut rind and pith from oranges. Holding orange over a bowl to catch any juice, cut the segments from between the membranes, allowing segments to fall into bowl. Gently stir in banana.
- Combine yoghurt and jam in a medium bowl.
- Layer fruit and yoghurt mixture in 4 serving glasses or jars. Sprinkle each with 1½ tablespoons muesli to serve.
Swap the fruit according to what’s in season—you could try quartered strawberries, peach wedges, blueberries, ruby red grapefruit, or chopped apple or pear tossed with lemon juice.