BreakfastVegetarian€€
Lactose-Free Yogurt with Blueberries, Banana, and Crispy Puffed Rice
Prepare a refreshing and crunchy skyr with blueberries and puffed rice, ideal for a quick breakfast or a low-calorie post-workout recovery meal.
Prep time
5 min
Cook time
0 min
Total time
5 min
Servings
1
Recipe
PLAIN LACTOSE FREE YOGURT, PLAIN
150 gBlueberries, raw
80 gBananas, ripe and slightly ripe, raw
0.5 mediumPUFFED RICE CEREAL
15 gSeeds, chia seeds, dried
10 gLemon juice, raw
1 tspVanilla extract
0.25 tspCalories:294.4 kcal
Protein:10.8 g
Carbohydrates:53.1 g
Fiber:7.8 g
Water:117.4 ml
Fat:5.5 g
Micronutrients
Sugar:24.5 g
Saturated fat:1.9 g
Cholesterol:10.5 mg
Sodium:93.2 mg
Potassium:364.6 mg
Calcium:221.3 mg
Iron:1.5 mg
Magnesium:54.7 mg
Zinc:0.7 mg
Phosphorus:109.1 mg
Vitamin C:15 mg
Vitamin A:4.2 µg
Vitamin D:40.5 µg
Vitamin B12:0 µg
Instructions
1
In a small bowl, mash half of the blueberries (40 g) with a fork together with the lemon juice to create a natural fruit sauce.
2
Add the yogurt and vanilla powder to the main bowl. Mix well to make the yogurt creamier.
3
Pour the prepared blueberry puree over the yogurt and gently fold it in with a spoon to create purple swirls.
4
Arrange the remaining whole blueberries and sliced banana on top.
5
Just before serving, sprinkle the dish with puffed rice and chia seeds. This way, the rice will stay maximally crispy.
Nutritional benefits
Thanks to the exceptionally high protein content in skyr and the antioxidants in blueberries, this meal supports muscle recovery and boosts the body's immunity.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.