BreakfastVegetarian€€
Soy Yogurt with Blueberries, Banana, and Crunchy Puffed Rice
Prepare a refreshing and crunchy meal, 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 soy yogurt
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:303.4 kcal
Protein:7.7 g
Carbohydrates:56.7 g
Fiber:8.4 g
Water:244.4 ml
Fat:6.2 g
Micronutrients
Sugar:23.4 g
Saturated fat:0.8 g
Cholesterol:0 mg
Sodium:22.7 mg
Potassium:364.6 mg
Calcium:269.3 mg
Iron:1.5 mg
Magnesium:54.7 mg
Zinc:0.7 mg
Phosphorus:109.1 mg
Vitamin C:34.8 mg
Vitamin A:4.2 µg
Vitamin D:2 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 make a natural fruit topping.
2
Add the soy yogurt and vanilla powder to the main bowl. Mix well until the yogurt becomes 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 will keep the rice maximally crunchy.
Nutritional benefits
Thanks to the exceptionally high protein content in skyr and 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.