INGREDIENTS
by Justine Pattison

Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch.

As part of an Intermittent diet plan, 1 serving provides:

Your daily piece of fruit

2 of your 3 daily low-fat dairy portions

This meal provides 149 kcal per portion.

Brunch

Buyer's guide

Those seeking yoghurt as a healthy snack may be surprised at the contents of their innocent-looking pots. Check the label on the yoghurt you buy. Many manufacturers add stabilizers, gelatin, artificial colours and flavours, starch, and high amounts of sugar or fat to ensure their product tickles your tastebuds.

Preparation

Yoghurt can be used as a dressing or as a marinade to tenderise meats, as in tandoori chicken. It is often used in northern Indian curries to give flavour and texture and to temper the heat of chillies.

It can be used as a replacement for cream or crème fraîche in most recipes. However, yoghurt with a very low fat content has a tendency to curdle when used in hot dishes, so allow the dish to cool first and don’t let it boil once the yoghurt is added.

Typically made with yoghurt