Yogurt Breakfast Bowl

yogurt-breakfast-bowl Photo: Travis Rathbone


  • 1 teaspoon tandoori spice or curry powder
  • 1/4 cup honey
  • 2 cups 2% plain Greek yogurt
  • 1/2 cup all-natural granola
  • 1 cup fresh berries
  • 1 cup freeze-dried mango, pineapple and/or berries
  • Small sprigs fresh cilantro


1. In a small skillet, toast spice on low, stirring, until very fragrant, about 2 minutes. Remove from heat, add honey and stir.

2. Divide yogurt among 4 bowls. Drizzle with spiced honey; top with granola, fruit and cilantro. Serve.

  • Yield: Makes: 4 servings (serving size: 1/2 cup yogurt, 1 tbsp. honey, 1/2 cup fruit)

Nutritional Information

Calories per serving: 227
Fat per serving: 3.1g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 0.3g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 11g
Carbohydrate per serving: 42g
Fiber per serving: 3g
Cholesterol per serving: 8mg
Iron per serving: 1mg
Sodium per serving: 81mg
Calcium per serving: 95mg

Good to Know

This low-fat breakfast is packed with 11 grams of filling protein. Greek yogurt is strained to make it thick and creamy, so you get double the protein of regular yogurt.

Richard Blais