Grilled Lamb Kofte
Embark on a culinary journey to the heart of the Middle East with these irresistible grilled lamb koftes. These exquisite morsels aren't merely crowd-pleasers –
Banana, Blueberry and Tahini Yoghurt Pots
Banana, Blueberry and Tahini Yoghurt Pots
Start your day with a burst of flavour and nutrition with these Banana, Blueberry and Tahini Yogurt Pots. Perfectly portioned into small Kilner jars, these delicious and creamy yogurt pots are not only easy to prepare but also packed with the wholesome goodness of fresh fruit and protein-rich tahini. Whether you're enjoying them at home or packing them for a school lunch, these yogurt pots are sure to delight both kids and adults alike.Developed for Natural Good Health Magazine
Serves:
2
Course Breakfast, Desserts & Sweet Treats, Lunch, Smoothies & Drinks, Snack
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low Carb, Vegan, Vegetarian
Servings 2 Small Kilner jars
Ingredients
- 1 banana roughly chopped
- 50 g blueberries plus few extra for garnish
- 1 tbsp light tahini
- 200 g full-fat yogurt or dairy alternative
- 1 tsp honey or date syrup to sweeten optional
Method
- In a large jug, combine banana, blueberries, tahini, yoghurt and honey/date syrup (if using).
- Blend until smooth using a stick blender.
- Spoon mixture into child-friendly containers or small Kilner jars, garnish with extra blueberries.
- Keep yoghurt pots chilled in the fridge. If packing for school lunch, place them in a chiller bag.
Maggie's Tips
- Can be made 1 day ahead
- Feel free to mix up the fruit; try mixed berries, stewed apple or pear, mango,
- Dairy free/Vegan option: Use dairy alternative both Greek soya yoghurt and coconut yoghurt work well
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