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.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 5 min
- Yield: 1 breakfast bowl
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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.
