Enjoy your breakfast in style with our yoghurt fruit pot recipe.
- Preparation Time
- 10 min
- Cooking Time
- 15 min
- Cooling Time
- Skill Level
- Serving Size
- 480 g Greek style yoghurt
- 60 g Original Shreddies
- 60 g Multigrain Cheerios
- 1 tbsp runny honey
- 120 g blueberries
- 2 kiwis, peeled and cut into twelfths
- 1 large mango, peeled and cut into small chunks
- 8 medium sized strawberries, hulled and cut into quarters
- 4 tangerines, peeled
- In a small bowl mix the yoghurt, Shreddies & Cheerios with the honey and keeping a little of the Shreddies & Cheerios to garnish the jars at the end.
- Arrange the Blueberries at the bottom of the jars leaving a gap in the middle. Spoon a dollop of the yoghurt and cereal mixture in the gap so it comes up to the level of the blueberries.
- Lay the kiwi pieces on top of the blueberries leaving once again leaving a gap in the middle. Spoon another dollop of yoghurt and cereal mixture making sure it comes up to the level of the kiwi pieces.
- Continue in this manner for each fruit layer following this sequence:
- Blueberries – kiwi – mango – tangerine – strawberries
- Sprinkle a little of the Shreddies & Cheerios as a garnish on top of the strawberry layer and serve.
- If kept refrigerated, these Rainbow jars will keep for up to 2 days.
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- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.