Pineapple, Pomegranate and Mango Yoghurt Pot

This dish provides a quarter of your recommended intake of calcium which is one of the most abundant minerals in the body and essential for healthy bones.


Serves 2
adults
148
Kcals
per serving

10 Mins
prep

0 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

1 x 220g can pineapple chunks   (140g)
1 medium mango  (150g)
Pomegranate seeds  (80g)
1 tbsp lime juice
4 heaped tbsp low-fat Greek yoghurt  (180g)

Method

  1. Drain the pineapple and place in a medium-sized bowl.
  2. Cut large slices of mango around the stone and then peel each slice and cut the flesh into chunks.
  3. Place the mango and pomegranate seeds into the bowl with the pineapple and then squeeze over the lime juice.
  4. Serve the fruit with yoghurt.
Back

Nutritional information per serving

148kCal, 631kJ
5.7g
0.4g
0.7g
30.7g
30.5g
3.7g
60mg

© The Vegetarian Society