Tropical Greek Yogurt Breakfast Bowl
- Total:
- 25 min
- Prep:
- 10 min
- Inactive:
- 10 min
- Cook:
- 5 min
- Yield:
- 1 breakfast bowl
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 8 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 160 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Protein
- 24 grams
- Sugar
- 44 grams
Ingredients
- 1/4 cup 100 percent guava or orange juice (no sugar added)
- 4 dried apricots, diced
- 1 cup 2 percent Greek yogurt
- 1/2 medium pink grapefruit, cut into segments
- One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained
- 1/4 cup bran flakes cereal
- 2 tablespoons toasted or raw pistachios, roughly chopped
Directions
Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!
Cook's Note
Orange juice is a great substitute for guava in this recipe, but the total nutrition of the breakfast bowl will alter slightly: Carbohydrates: 56 g, Fiber: 6 g, Sugar: 42 g.
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