Preparation: 10 min.
Layered Breakfast with Yogurt, Mango, and Raspberries
From De slimste keuken
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Ingredients for
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125 g full-fat Greek yogurt
250 g full-fat Greek yogurt
375 g full-fat Greek yogurt
500 g full-fat Greek yogurt
625 g full-fat Greek yogurt
750 g full-fat Greek yogurt
875 g full-fat Greek yogurt
1 kg of full-fat Greek yogurt
1.12 kg full-fat Greek yogurt
1.25 kg full-fat Greek yogurt
2 tbsp almond butter
4 tbsp almond butter
6 tablespoons of almond butter
8 tablespoons of almond butter
10 tablespoons of almond butter
12 tablespoons of almond butter
14 tablespoons of almond butter
16 tablespoons of almond butter
18 tablespoons of almond butter
20 tablespoons of almond butter
100 g Mangoes
200 g Mangoes
300 g mangoes
400 g Mangoes
500 g Mangoes
600 g Mangoes
700 g Mangoes
800 g Mangoes
900 g Mangoes
1 kg Mango
62.5 g Raspberries
125 g Raspberries
187.5 g Raspberries
250 g Raspberries
312.5 g Raspberries
375 g Raspberries
437.5 g Raspberries
500 g Raspberries
562.5 g Raspberries
625 g Raspberries
1 tablespoon white chia seeds
2 tablespoons of white chia seeds
3 tablespoons of white chia seeds
4 tablespoons of white chia seeds
5 tablespoons of white chia seeds
6 tablespoons of white chia seeds
7 tablespoons of white chia seeds
8 tablespoons of white chia seeds
9 tablespoons of white chia seeds
10 tablespoons of white chia seeds
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
Pistachios
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About this recipe
Make no mistake—this breakfast is very filling. Did you know that when you mix sweet fruits like mango with raspberries, you slow down the rate at which the sugars are absorbed? Especially when combined with fat, such as Greek yogurt.
You can read the full recipe on page 148 from De slimste keuken
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