Spring Fruit Bowl
A refreshing bowl of seasonal British strawberries and raspberries topped with creamy Greek yogurt and a hint of honey.
5 min
Cook time
2
Servings
Easy
Difficulty
~260
Calories
Nutrition (per serving)
260
Calories · kcal
8
Protein · g
28
Carbs · g
13
Fat · g
Ingredients
- Strawberries — 200g
- Raspberries — 150g
- Greek yoghurt (5% fat) — 300g
- Clear honey — 20ml
Method
- 1
Wash the strawberries and raspberries thoroughly under cold water and pat dry.
- 2
Hull and halve the strawberries, keeping the raspberries whole.
- 3
Divide the Greek yogurt into two serving bowls.
- 4
Arrange the berries attractively on top of the yogurt in each bowl.
- 5
Drizzle 10ml of honey over each bowl immediately before serving.
Allergens to check
Dairy
Why this works
The natural tartness of British berries provides a bright contrast to the rich, creamy texture of the full-fat Greek yogurt, while the honey adds just enough sweetness to unify the profile.
Equipment
Mixing bowl, Serving bowls, Spoon
Scan your ingredients, get recipes
Photograph what's in your kitchen and get recipes that use only those — no extra shopping, no waste.