Ingredients
Hazelnuts,
15 g, 1 tbsp
Flaked almonds,
1 tablespoon(s)
Watermelon,
300 g, sliced into wedges
Kiwifruit,
1 fruit(s), sliced
Pineapple,
150 g, chopped
Banana,
1 small (130g with skin), sliced
Strawberries,
3 extra large, sliced
Low-fat yoghurt, vanilla,
200 g
Cooking instructions
Pre heat oven to 160C.
Place the hazelnuts and almonds on a tray lined with baking paper and roast for around 4 minutes until the nuts have turned a light brown colour.
Arrange the fruit on serving plates or bowls, top with the yoghurt and sprinkle with nuts.
Variations: In winter and summer months, use fruits in season. Also, try poached fruits such as pears, peaches, apples and apricots.
| Nutrition details per portion |
| Energy | 302.6 cal
1266.7 kJ |
| Total Fat | 8.0g |
| - Saturated Fat | 0.6g |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 75.6mg |
| Total Carbohydrates | 42.8g |
| - Dietary Fibre | 6.7g |
| - Sugars | 40.4g |
| Protein | 10.6g |
| Potassium | 916.5mg |