If you’re following a ‘5:2’ diet plan, you’ll know how difficult it can be to eat breakfast, lunch and dinner within a limit of 600 calories on a ‘2’ day. So what are your options? Skip breakfast and struggle through until lunchtime, invariably reaching for the snack jar around 11am, or try and get something light and healthy inside you first-thing?
A piece of fruit is always an option but if, like me, you love yoghurts why not combine both options by having Crushed Berry Layered Yoghurt from Justine Pattison? You can pick up cheap bags of frozen mixed fruit from supermarkets which are great to have on stand-by for busy mornings and it means you’re not wasting any fresh produce either – just take out what you need. Of course, you could just buy some ready-made yoghurts, but some can be higher in sugar and calories than you think so I prefer to make my own.
I like to use ramekins for these fruit-topped yoghurts and keep them in the fridge, where they’ll last for 3 days. If you’re a fan of this simplistic health-kick, check out Justine’s Without the Calories – Quick and Easy book where you’ll also find a recipe for Cherry and Chocolate Chip Muesli.
Recipe: Crushed berry layered yoghurt
Calories: 102 calories per serving
Book: Justine Pattison: Without the Calories – Quick & Easy
Prep time: Approx 10 mins
Cooking time: n/a
Ingredients: 500g fresh (or frozen and thawed) mixed berries, such as strawberries, raspberries, redcurrants and blueberries, 1-2 tbsp caster sugar, 500ml fat-free natural yoghurt, ½ tsp vanilla extract or vanilla paste
Cost per portion: Approx £0.68p
Method: Hull and cut the strawberries into quarters. Put all the berries in a bowl and mash lightly with 1 tbsp of the sugar. (Depending on your choice of berries, you may need to add a little more sugar to taste.)
Mix the yoghurt with the vanilla.
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