Fridge Friend Recipes
Greek Yoghurt Breakfast Parfait with Orange Compote recipe
Thick Greek yoghurt layered with sweet orange and a splash of juice for a fresh, creamy breakfast. Light, bright and pleasantly tangy.
10 min · Easy · Modern European Jump to method
Ingredients
- 300g Greek Yoghurt
- 150ml Orange Juice
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 119 kcal |
| Protein | 14.4 g |
| Carbohydrates | 11.7 g |
| Fat | 2 g |
| Saturated fat | 1.3 g |
| Fibre | 0 g |
| Sugar | 11.7 g |
| Sodium | 0.1 mg |
Why this works
A light, protein-rich breakfast with moderate natural sugar from orange juice and very little fat or sodium.
High in protein. Greek yoghurt provides a substantial amount of protein, which supports fullness and muscle maintenance.
Source of calcium. Yoghurt contributes calcium, important for bone health and normal muscle function.
Vitamin C from orange juice. Orange juice adds vitamin C, which supports immune function and helps with iron absorption.
Method
- Pour the orange juice into a small saucepan and simmer for 3-4 minutes until slightly reduced and syrupy.
Keep the heat at a gentle simmer rather than a rolling boil so the juice reduces evenly without turning bitter; it should coat the back of a spoon with a light sheen.
- Spoon the Greek yoghurt into serving glasses or bowls.
Use chilled yoghurt if you want a cleaner, thicker layer in the glass, and spoon it in gently so you do not smear the sides and lose the neat contrast.
- Drizzle the reduced orange juice over the yoghurt and swirl lightly.
Let the syrup cool for a minute before drizzling, as piping-hot reduction can make the yoghurt slacken and merge instead of staying marbled.
- Chill for a few minutes if you like it extra refreshing, then serve.
A short chill is enough to firm the textures; leave it too long and the syrup can sink, so serve as soon as the top feels cool to the touch.
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