Indian · Dessert
Mixed Fruit Cream Bowl
A bright, protein-forward spin on the classic Indian mixed fruit cream, swapping heavy cream and condensed milk for cardamom-spiced Greek yogurt lightly sweetened with honey, then piled with strawberry, raspberry, mango and pomegranate. It keeps the fragrant, fruit-forward character of the original bowl while landing at a fraction of the calories.
$1
15 minsPrep
0 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
140Calories
7.1gProtein
5.3gFat
18gCarbs
13.7gSugar
3.3gFiber
23mgSodium
6mgChol
2.2gSat Fat
272mgPotassium
86mgCalcium
0.6mgIron
0.2mcgVitamin B12
29.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Lassi (Sweet Yogurt Drink)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the Greek yogurt with the honey and ground cardamom in a small bowl until smooth and lightly loosened.
2
Hull and dice the strawberry, peel and dice the mango, and pick the pomegranate arils, keeping all fruit chilled until needed.
3
Divide the cardamom yogurt between two serving bowls (about 65g each).
4
Scatter the strawberry, raspberry, mango and pomegranate over the yogurt in both bowls.
5
Finish each bowl with chopped pistachio and torn mint leaves, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g whisked till smooth greek yogurt
- 0.4 oz10g honey
- 0 oz1g ground cardamom
- 1.8 oz50g hulled and diced strawberry
- 1.4 oz40g whole raspberry
- 1.6 oz45g peeled and diced mango
- 0.9 oz25g arils only pomegranate
- 0.3 oz8g roughly chopped pistachio
- 0 oz1g torn, for garnish mint
