Ingredients
Base
- ¾ cup Greek yoghurt, plain unsweetened
- 2 Tbsp smooth peanut butter
- 1 Tbsp raspberry jam
Toppings
- 1 small banana, sliced
- ¼ cup fresh raspberries
- 1 Tbsp salted peanuts
Instructions
- Prepare the yogurt mixture: In a bowl, mix together the Greek yogurt and smooth peanut butter until the mixture is smooth and creamy, ensuring the peanut butter is fully incorporated.
- Add the raspberry jam: Swirl in the raspberry jam gently into the yogurt and peanut butter mixture, leaving ribbons of jam visible for a marbled effect and balanced sweetness.
- Slice the banana: Peel and slice the small banana into thin rounds to prepare for topping the bowl.
- Assemble the bowl: Spoon the peanut butter and jam yogurt mixture into a serving bowl, then top with the banana slices and fresh raspberries evenly distributed over the surface.
- Add the finishing touch: Sprinkle the salted peanuts over the top to add a crunchy texture and a salty contrast to the creamy and sweet flavors.
Notes
- Use plain unsweetened Greek yogurt to keep the protein content high and avoid added sugars.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative and use a nut butter suitable for vegan diets.
- Adjust the amount of raspberry jam depending on your sweetness preference.
- Chop peanuts if preferred for easier eating and more even distribution.
- This recipe is best served fresh but can be prepared a few hours ahead and kept refrigerated.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
