PEACH AND YOGHURT POT WITH SUNFLOWER SEEDS

PEACH AND YOGHURT POT WITH SUNFLOWER SEEDS

Peach And Yoghurt Pot With Sunflower Seeds is a fresh, naturally sweet and nourishing snack that offers both indulgence and nutrition in a single serving. This vibrant recipe features soft peach slices layered over a base of creamy plain yoghurt, topped with a sprinkle of sunflower seeds for crunch and a dose of healthy fats. With no added sugar and only three wholesome ingredients, it’s a go-to option for breakfast, mid-morning refreshment or a light dessert. The peach adds natural sweetness and vitamin C, while the yoghurt provides valuable protein and probiotics for digestive health. The sunflower seeds add texture and nutrients, making this a beautifully balanced snack. This Peach And Yoghurt Pot With Sunflower Seeds is suitable for both adults and children. Whether enjoyed chilled on a summer day or as a post-exercise bite, it’s an ideal addition to a health-focused eating routine.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

5 ingredients or less, No-Cook, Prepared in Advance

OCCASION/HOLIDAY

Summer, Spring, Picnic, Mother’s Day, Family Reunion

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low/ No Sugar, Low Fat, Kid Friendly, Vegetarian, Wheat/Gluten-Free, Quick & Easy

DISH TYPE

Bowl

INGREDIENTS

The following are the ingredients required for the preparation of Peach And Yoghurt Pot With Sunflower Seeds:

• 65 grams | 2.29 ounces | ½ peach (sliced)
• 100 grams | 3.53 ounces | plain yoghurt
• 5 grams | 0.05 ounces | ½ teaspoon sunflower seeds

FULL NUTRITIONAL INFORMATION

• Calories: 128 kilocalories
• Protein: 6.4 grams
• Fat: 3.8 grams
• Saturated Fat: 1.9 grams
• Carbohydrate: 15.7 grams
• Sugars: 13.1 grams
• Fibre: 1.3 grams
• Sodium: 48 milligrams

PREPARATION

These steps are followed for the preparation of Peach And Yoghurt Pot With Sunflower Seeds:

• Slice Peach: Wash and slice half a ripe peach into thin wedges or cubes, removing the pit.
• Layer Yoghurt: Spoon 100 grams of plain yoghurt into a serving glass, bowl or pot.
• Add Peach: Arrange the peach slices evenly over the top of the yoghurt.
• Top With Seeds: Sprinkle 1/2 teaspoon of sunflower seeds over the peaches for a nutty crunch.
• Serve: Enjoy immediately or refrigerate for a cool and refreshing treat later.

PREPARATION TIME

4 minutes

COOKING TIME

None

TIPS

Here are some helpful tips for the preparation of Peach And Yoghurt Pot With Sunflower Seeds:

• Choose Ripe Peaches: Opt for soft and aromatic peaches that are easy to slice and naturally sweet.
• Use Full-Fat Yoghurt: For a creamier, more satisfying texture, use full-fat or Greek-style plain yoghurt.
• Portion Smart: Use small jars or containers for easy on-the-go servings and pre-portioned snacks.

VARIATIONS

• Flavour Twist: Add a pinch of cinnamon or vanilla to the yoghurt for added depth.
• Protein Boost: Mix in a scoop of protein powder or use high-protein Greek yoghurt to support muscle recovery.
• Sweetener Option: Drizzle with honey or agave syrup for a slightly sweeter flavour.
• Fruit Swaps: Substitute the peach with nectarines, mango slices or fresh berries for seasonal variations.
• Seed Alternatives: Use chia seeds, flaxseeds or pumpkin seeds for different nutritional benefits.

PREPPING AND STORAGE

• Refrigeration: Store assembled yoghurt pots in sealed containers for up to 2 days in the refrigerator. Best consumed fresh.
• Make Ahead: Prepare multiple portions in advance by storing yoghurt and fruit separately, combining just before serving.
• Freezing Not Advised: Freezing affects the texture of both yoghurt and peach. Store in refrigerated conditions for optimal quality.
• Transport Tip: Use spill-proof jars or snack pots to pack this recipe in lunchboxes or cooler bags for picnics.