Use these easy, delicious ways to boost your calcium intake.
Use these easy, delicious ways to boost your calcium intake.
From left:
YOGHURT WITH TROPICAL SALSA
Prep 10 mins | Cook 5 mins | Serves 4
300 g pineapple, finely chopped
300 g papaya, finely chopped
1 banana, sliced
1 lime, segmented
2 cups Greek-style natural yoghurt
⅓ cup flaked coconut, toasted
1. Combine and mix the pineapple, papaya, banana, lime and any juice in a glass bowl to create the pineapple salsa.
2. Spoon yoghurt into bowls. Top with the salsa. Sprinkle with coconut.
YOGHURT WITH CRUNCHY PUFFED WHEAT TOPPING
Prep 5 mins | Cook 20 mins | Serves 4
2 cups puffed wheat
¼ cup white sesame seeds
½ cup honey, warmed
2 cups Greek-style natural yoghurt
250 g strawberries, thinly sliced
1. Preheat oven to 200 C. Combine the puffed wheat, sesame seeds and honey in a large bowl.
2. Grease an oven tray; spread puffed wheat mixture over prepared tray. Bake, stirring occasionally, for 20 mins or until golden brown.
3. Spoon yoghurt into bowls. Serve topped with puffed wheat mixture and strawberries.
From left:
YOGHURT WITH PEACH & WALNUT TOPPING
Prep 10 mins | Serves 4
4 waffle ice-cream cones
2 cups Greek-style natural yoghurt
420 g canned peach, sliced in natural juice, drained
½ cup walnuts, toasted, coarsely chopped
Golden syrup, to drizzle
1. Crumble waffle cones into a bowl.
2. Spoon yoghurt into bowls. Top with waffle cone, peaches and walnuts. Serve drizzled with golden syrup.
YOGHURT WITH CRUSHED MERINGUE TOPPING
Prep 10 mins | Serves 4
2 cups Greek-style natural yoghurt
100 g mini meringues, crushed
125 g can passionfruit pulp
1 kiwifruit, finely chopped
1 cup frozen blueberries, thawed
1. Spoon yoghurt into bowls.
2. Top with the crushed meringue, passionfruit, kiwifruit and blueberries.
YOGHURT WITH CANDIED NUT TOPPING
Prep 5 mins | Cook 10 mins + cooling | Serves 4
½ cup sunflower seeds, toasted
½ cup pumpkin seeds
½ cup pecans, chopped
¼ cup white sesame seeds
⅓ cup maple-flavoured syrup
2 cups Greek-style natural yoghurt
1 red-skinned apple, unpeeled, cored, sliced
1. Preheat oven to 200 C. Line oven tray with baking paper. Combine sunflower seeds, pumpkin seeds, pecans, sesame seeds and maple syrup in a bowl.
2. Spread over prepared tray; bake, stirring occasionally, for 10 mins or until golden brown. Cool on tray.
3. Spoon yoghurt into bowls. Serve topped with nut mixture and apple.
From left:
YOGHURT WITH MIXED BERRY TOPPING
Prep 10 mins | Serves 4
500 g frozen mixed berries, partially thawed
¼ cup lemon juice
2 tbsps icing sugar
2 cups Greek-styled natural yoghurt
1. Place the berries, juice and icing sugar in a blender; blend until almost smooth.
2. Spoon yoghurt into bowls. Top with the berry mixture; swirl with a spoon to create a marbled effect.
YOGHURT WITH LYCHEE, LIME & LEMONGRASS TOPPING
Prep 10 mins | Cook 10 mins + cooling | Serves 4
½ cup caster sugar
½ cup water
1 lemongrass stem, pale section only, halved lengthwise, bruised
1 lime, zest finely grated, juiced
2 cups Greek-style natural yoghurt
310 g can lychees in syrup, drained
50 g crystallised ginger, sliced
1. Place sugar and the water in a small saucepan; cook and stir over low heat for 2 mins or until sugar dissolves.
2. Add lemongrass, zest and juice. Increase heat. Bring to the boil. Reduce heat; simmer for 5 mins or until syrupy. Cool.
3. Spoon yoghurt into bowls. Top with the lychees and ginger. Serve drizzled with syrup.
YOGHURT WITH ORANGE & PISTACHIO TOPPING
Prep 10 mins | Serves 4
2 oranges, segmented
200 g black grapes, halved
½ cup unsalted pistachios, toasted, chopped
⅓ cup honey, warmed
2 tbsps lemon juice
2 cups Greek-style natural yoghurt
1. Combine orange segments, grapes, pistachios, honey and juice in a bowl.
2. Spoon yoghurt into bowls. Serve topped with orange mixture.
From left:
YOGHURT WITH TRIFLE TOPPING
Prep 5 mins | Serves 4
2 cups Greek-style natural yoghurt
200 g jam rollettes, sliced
200 g tub bought strawberry jelly, chopped
1 cup thick vanilla custard
1. Spoon yoghurt into bowls. Top with jam rollettes and jelly. Serve drizzled with custard.
YOGHURT WITH DATE & SESAME TOPPING
Prep 5 mins | Serves 4
4 Weet-Bix, crushed (available at supermarkets)
⅓ cup pitted dried dates, chopped
50 g sesame snap bars, lightly crushed
2 cups Greek-style natural yoghurt
1 banana, sliced
⅓ cup honey
1. Combine Weet-Bix, dates and crushed sesame snap bar in a bowl.
2. Spoon yoghurt into bowls. Top with date mixture and banana. Serve drizzled with honey.
PHOTOS: PABLO MARTIN/BAUERSYNDICATION.COM.AU
