Fresh Fruit Yoghurt
Like the little tubs — but better. Naturally sweetened, creamy, and alive with cultures.
This is yoghurt at its best — fresh, full of live beneficial bacteria, and made with wholesome ingredients. For best results, use strained goat’s yoghurt, which is naturally A2 and gentler on the gut than typical A1 cow’s milk yoghurts.
This is such a simple little recipe — I’m not pretending to be a chef! But I know how it feels when you’re juggling work, children, the house… and even the most obvious ideas just don’t come to mind. Sometimes it’s just about a small nudge, a reminder of how easy it can be to put together something nourishing.
Ingredients
- 500 g strained goat’s yoghurt (or A2 cow’s or sheep’s yoghurt)
- 150–200 g fresh ripe fruit of your choice (berries, peaches, mango, banana)
- Optional: 1–2 tsp honey, to taste
- Optional garnish: toasted nuts, seeds, or coconut flakes
Method
- Mash soft fruits (like banana or berries) with a fork in a bowl. For firmer fruits, dice very small or pulse briefly in a blender.
- Fold the fruit gently through the yoghurt until marbled or fully combined, as you like.
- Taste and add a little honey if needed.
- Spoon into bowls and scatter with optional nuts, seeds, or coconut.
Notes & Tips
- Use homemade or high-quality yoghurt made from A2 or goat’s milk for better digestibility.
- Keep mixing gentle to protect the live cultures.
- The live bacteria remain intact because the yoghurt isn’t frozen or cooked.
Frozen Yoghurt Cups
For a cool treat — still better than anything from the freezer aisle:
This is a simple, wholesome alternative to sugary frozen yoghurt or ice cream — creamy and refreshing, with no refined sugars or additives. Even though freezing does damage some of the live bacteria in yoghurt, it’s still a much better choice than shop-bought.
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