Fridge Friend Recipes
Orange and Yoghurt Breakfast Pots recipe
A bright, creamy breakfast pot with fresh orange and yoghurt, finished with a swirl of jam for sweetness. Light, refreshing, and quick to put together.
10 min · Easy · British Jump to method
Ingredients
- 250g Yoghurt
- 1 large Orange
- 2 tbsp Jam
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 120 kcal |
| Protein | 7.1 g |
| Carbohydrates | 20.8 g |
| Fat | 3 g |
| Saturated fat | 1.9 g |
| Fibre | 1.9 g |
| Sugar | 17.9 g |
| Sodium | 0.1 mg |
Why this works
A fairly light breakfast pot with moderate protein from yoghurt, but it is relatively high in sugar because of the jam.
Calcium and protein. Yoghurt provides calcium for bone health and a modest amount of protein, helping with satiety.
Vitamin C. The orange contributes vitamin C, which supports immune function and helps with iron absorption.
Added sugar concern. The jam is the main source of free sugars, pushing the overall sugar content up for a small serving.
Method
- Peel the orange and divide it into segments, removing any pith.
Work over a bowl to catch any juice and use a small sharp knife to trim off the white pith so the segments stay sweet rather than bitter.
- Spoon the yoghurt into two bowls or glasses.
If the yoghurt is very thick, give it a quick stir first so it settles into a smooth, even layer without leaving pockets of liquid.
- Layer the orange segments over the yoghurt, then add a small spoonful of jam on top.
Drain any excess juice from the orange segments before layering so the yoghurt does not turn runny, and keep the jam dolloped rather than spread if you want clear layers.
- Swirl lightly and serve immediately, or chill for 10 minutes if you prefer it colder.
Swirl only once or twice with the tip of a spoon to create ribbons of colour without fully mixing everything together, and do not chill for much longer or the fruit can lose its fresh bite.
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