Yoghurt – Dr Pippa

This is a super easy way of making the most of your brown bananas without having to make banana bread! Such an easy recipe it takes just 5 minutes. The hardest part is waiting for the ice pops to freeze, so making them the night before is the best way of killing the time.

This is also the perfect recipe to use the strawberry hulls in an attempt to waste less food whilst also increasing your fibre diversity intake. Simply remove the stem from the strawberries ready to blend!

For those who don’t have ice lolly moulds, you can freeze the bananas and strawberries, and then simply blend with the yoghurt to make smoothie bowls instead. It’s another fantastic way of keeping cool during the hot summer days.

Makes 6 100ml pops

Ingredients

2 very ripe bananas
~150g strawberries (you can choose to leave the strawberry hulls on)
300g yoghurt of choice (I have used plain live dairy yoghurt)

Method

Weight the bananas into a large jug and top the weight up to 300g with strawberries.
Add 250g yoghurt and blend till smooth.
Add the remaining 50g yoghurt and lightly swirl in. Pour into your moulds and freeze according to the manufacturer’s guidelines.

Per 100g smoothie pop: 42kcal/ 0.7g fat/ 0.5g saturated fat/ 2.8g carbohydrates/ 1.0g fibre/ 1.2g protein

Overnight oats are a fantastic way of getting a quick and nutritious breakfast. So easy to make, taking just 5 minutes, and you can use whatever you have in stock at home. Then, just let it sit in the fridge overnight, and it’s hassle free grab-and-go breakfast in the morning.

In a recent publication, researchers at The University of Leeds reinvestigated the sugar content of yoghurts available in UK supermarkets. This was in response to their previous investigations published in 2018 with BJM which looked at the nutrient content of yoghurts back in 2016.

Yoghurt is often described as a healthy food, which it is, but the original study highlighted that less than 10% of available yoghurts were low in sugar, that’s <5g free sugar per 100g. Startlingly, almost no yoghurts aimed at children were low in sugar, which could contribute to childhood obesity and dental caries.

In their new paper, they compared the sugar content of the same yoghurts from 2016, and found that there was a 13% decrease in the sugar content over the past 2 years, highlighting a potentially positive effect public policy can have. Additionally, the greatest reduction in sugar were seen in children’s drinks and fruit yoghurts, while the number of different children’s and organic products also decreased by 23% and 27% respectively since the original dataset taken in 2016.

Using a plain yoghurt is considered the best option, sweetening it yourself with whole fruit, which can be fresh or frozen.

Ingredients

40g whole oats
10g chia seeds
10g sultanas
80g plain yoghurt
80ml milk, I have used kefir
50g frozen cherries
50g frozen blackcurrants
15g chopped almonds

Method

Mix the oats, chia seeds, sultanas, yoghurt and milk together till there are no lumps.
Top with the frozen fruit, cover, and leave overnight in the fridge.
Add the chopped almonds just before eating.

Tag: Yoghurt

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