Breakfast

Yogurt Bowl with Strawberry Swirl

This simple bowl lets the strawberry purée do the talking while the yogurt keeps everything grounded. The nuts and seeds add tiny surprises in every bite. It’s an easy lift on days when you want something fresh without overthinking breakfast.

Nutrition Facts

Kcal 480

Protein 16 g

Carbs 18 g

Fat 38 g

Fiber 5 g

Recipe Details

Prep Time10

Servings1

CuisineAmerican

MealBreakfast

DifficultyEasy

AllergensNuts, Dairy

Ingredients

3.5 oz frozen strawberries
10 g oz dark chocolate (75% cacao)
½ oz mixed nuts, unsalted and unroasted
¾ cup Greek yogurt (whole milk, about 10% fat)
10 g oz pumpkin seeds

Greek yogurt is naturally thicker because it’s strained, which concentrates protein and gives the bowl structure. Frozen strawberries often taste sweeter once thawed because the ice crystals break the cells, releasing more aroma; an easy little upgrade from your freezer.

Preparation

Let the strawberries thaw in a small bowl. Mash them into a purée.
Chop the chocolate and nuts.
Spoon the yogurt into a bowl. Add the strawberry purée. Sprinkle the chocolate, nuts, and pumpkin seeds on top.

FitChef Tip: 1. Give the nuts and pumpkin seeds a quick toast in a dry pan. The warmth makes their flavor stand out without extra work. 2. Stir a little lemon zest into the strawberry purée for a brighter taste

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