Vanilla Yogurt with Fruit & Nuts

Ingredients

• 160 ml (2/3 cup)low-fat plain Greek yoghurt
• 1 teaspoonpure vanilla extract
• 150 g (1 cup)your favourite fruit, such as berries, cherries, oranges or pineapple
• 15 g (2 tablespoons)assorted nuts, or any nut, chopped
• 2 teaspoonsfresh mint leaves, chopped (optional)

Instructions

1. 1

   Combine yoghurt

   Put the yoghurt and vanilla in a medium bowl.

2. 2

   Mix and divide

   Stir until well combined, then divide between two small bowls.

3. 3

   Add the toppings

   Top with the fruit, nuts and chopped mint, if using.

4. 4

   Serve straight away

   Enjoy!

What is vanilla yoghurt with fruit and nuts?

This is a simple yoghurt bowl: Greek yoghurt is flavoured with vanilla and finished with fresh fruit and nuts. Yoghurt bowls are enjoyed in many places, so this combination does not belong to one particular cuisine.

The recipe works because the creamy, lightly vanilla-flavoured base contrasts with juicy fruit and crunchy nuts. Mint is an optional fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 8g protein, 16g carbs, 5g fat.

The fruit supplies most of the carbohydrates, while the yoghurt contributes protein and the nuts provide much of the fat. For a more balanced breakfast, serve a bowl with wholegrain toast or porridge on the side.

Choosing the yoghurt

Greek yoghurt: low-fat plain yoghurt gives the bowl a thick, tangy base without adding sweetness. Stir it with the vanilla before portioning so the flavour is evenly distributed.

Fruit and nut choices

Fruit: berries, cherries, orange segments and pineapple are all suggested options. Cut larger fruit into bite-sized pieces so it is easy to eat with the yoghurt.

Nuts: chop assorted nuts or use one kind. Smaller pieces spread through the topping and are easier to scoop up.

Getting the texture right

Mix gently: stir the yoghurt and vanilla until smooth, but there is no need to whip it. Divide the base before adding the toppings to keep the portions balanced.

Add toppings last: this keeps the nuts crunchy and the fruit distinct. If using juicy fruit, add it just before serving.

Timing and serving

No cooking is needed, and the bowl is ready as soon as the ingredients are assembled. For the freshest texture, prepare the yoghurt base ahead if you like, then add the fruit and nuts at serving time.

Serve it on its own for breakfast or a snack, or alongside toast or porridge if you want a more substantial meal.

Finishing with mint

Mint: a small amount adds a cool, herbal note that suits berries and citrus particularly well. Leave it out if you prefer the vanilla and fruit flavours to stand on their own.

Recipe notes & tips

• Use ripe fruit for the best natural sweetness and flavour.
• Taste the vanilla yoghurt before dividing it, as different extracts vary in strength.
• Chop the nuts fairly small so they distribute evenly over both bowls.
• Add mint sparingly at first, then adjust to taste.
• Keep the fruit and nuts separate from the yoghurt until serving if preparing ahead.

Variations

• Use citrus: add orange segments for a bright, juicy topping.
• Choose berries: use a mixture of berries for different colours and textures.
• Toast the nuts: briefly toast them in a dry pan, then cool before adding.
• Add spice: stir a pinch of cinnamon into the yoghurt with the vanilla.
• Try stone fruit: top with chopped ripe peach or nectarine when available.

Common mistakes to avoid

• Adding toppings too early: nuts can lose their crunch, so add them just before serving.
• Using oversized fruit pieces: cut them smaller so each spoonful is easy to scoop.
• Overmixing the toppings: stir only the yoghurt and vanilla, then layer the fruit and nuts on top.
• Adding too much mint: start with the suggested amount or less, then taste before adding more.
• Using sweetened yoghurt: choose plain yoghurt so the vanilla and fruit flavours remain balanced.

How to store

Keep the vanilla yoghurt covered in the fridge for up to 2 days, with the fruit and nuts stored separately. Assemble just before serving; already topped bowls are best eaten straight away.

Frequently asked questions