Tropical Greek Yogurt Breakfast Bowl

This colorful breakfast bowl is plentiful in vitamin C, protein and fiber. The quick, microwaved guava-apricot compote can be made ahead[ and refrigerated. Look for 100 percent guava juice - it's a magical fruit that's loaded with vitamin C, potassium and folate.]

Total Time:
25 min
Prep:
10 min
Inactive:
10 min
Cook:
5 min

Yield:
1 breakfast bowl
Level:
Easy

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 light 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!

  • Per serving (1 bowl): Calories: 370; Fat: 8 g (Saturated: 3.5 g); Cholesterol: 15 mg; Sodium: 160 mg; Carbohydrate: 57 g; Fiber: 7 g; Protein: 24 g; Sugar: 44 g

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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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    Breakfast