By Teresa Cutter
What's great about it
This time of the year my body craves fresh summer fruits to get me started for the day. I love the delicate sweet aroma of white peach that marries perfectly with summer passionfruit and raspberry. Adding seeds and nuts such as LSA, chia and roasted almond add crunch and sustenance until lunch time, whilst creamy thick yoghurt smooths out the flavours and carries them perfectly into my mouth.
400 g (14 oz) organic natural yoghurt (see notes)
125 g(4 1/2 oz) raspberries
2 white peaches
2 tablespoons ground LSA
2 teaspoons chia seed
chopped almonds or roasted hazelnut to garnish
- Divide yoghurt between 2 serving bowls.
- Cut the peaches in half, remove the stone and arrange into the bowl.
- Add raspberries.
- Scoop over fresh passionfruit.
- Sprinkle top with LSA, chia and extra almonds or roasted hazelnut.
- Eat and enjoy.
Notes and Inspiration
Substitute raspberries with blueberries or strawberries.
Add additional goji berries to boost antioxidants or extra seeds, nuts for protein.
Use banana in place of white peaches.
LSA is a mixture of ground linseed, sunflower seed and almonds.
If passionfruit is a little tart - add a little raw honey to sweeten.
You can also use dairy-free yoghurts such as coconut yoghurt or alternatively just enjoy your fresh summer fruits, nuts and seeds without yoghurt. Boost your morning protein intake by blending with Healthy Chef Protein and your choice of milk, water or coconut water for the yummiest summer muesli smoothie.
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