Fridge Friend recipes
Lime and Vanilla Yoghurt Fruit Pots recipe
A cool, creamy layered yoghurt dessert with zesty lime and a glossy ripple of jam. Light, refreshing and lovely served straight from the fridge.
10 min · Easy · British Jump to method
Ingredients
- 150g Greek Yoghurt
- 150g Vanilla Yoghurt
- 1 Lime
- 60g Jam
| Nutrition | Per serving |
|---|---|
| Calories | 159 kcal |
| Protein | 4.8 g |
| Carbohydrates | 22.5 g |
| Fat | 4.7 g |
| Saturated fat | 3.1 g |
| Fibre | 0.6 g |
| Sugar | 20.3 g |
| Sodium | 0.1 mg |
Why this works
A light, sweet yoghurt fruit pot with moderate protein and relatively high added sugar from the jam and vanilla yoghurt.
Calcium and iodine from yoghurt. Greek and vanilla yoghurt can contribute calcium, with some iodine depending on the dairy used, supporting bone health.
Vitamin C from lime. The lime adds a small amount of vitamin C and citrus flavour without many calories.
Added sugar is the main concern. Most of the sugar comes from the vanilla yoghurt and jam, so this is less suitable for a low-sugar or blood-sugar-friendly pattern.
Method
- In a bowl, stir together the Greek yoghurt and vanilla yoghurt until smooth and creamy.
- Finely grate in the lime zest, then squeeze in enough lime juice to give the yoghurt a fresh, tangy flavour.
- Spoon a little jam into the base of two serving glasses or pots.
- Top with the lime yoghurt mixture, then add another small spoonful of jam and gently swirl it through.
- Chill for 5 minutes if you have time, then serve cold.
Prefer the classic version? Jam and Yoghurt Layered Pots
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