When winter comes around, it’s an excellent opportunity to make a yogurt bowl with seasonal fruits. For this recipe, I’m putting grapefruit in the spotlight. It is low in calories, an antioxidant, and is high in potassium, vitamin A, and vitamin C. Super delicious! This yogurt bowl complements grapefruit with creamy yogurt, tart pomegranate, crunchy walnuts, sweet honey, and fresh mint.
Food-Drug Interaction Note:
If you are on a statin cholesterol-lowering medication, check with your doctor first before eating grapefruit and/or drinking grapefruit juice. It can cause the drug to act stronger than it should, which can be toxic.
Yet again, we have a recipe with simple ingredients. I chose whole milk yogurt to make it a bit more filling for breakfast and to not compromise the flavor. No worries, the saturated fats are still under control at just 3g!
We have heart-healthy ingredients of grapefruit, pomegranate seeds, and walnuts. Grapefruit and pomegranate are a great source of potassium, and walnuts are rich in omega-3 fatty acids, which supports heart health by lowering cholesterol.
Since the grapefruit and pomegranate seeds are tart, I added a little bit of honey to balance out the tartness. The mint leaves add a fresh bite to the yogurt, but it’s completely optional. It’s also great for garnishing. There’s something about bright, green leaves that’s so visually appealing!
Grapefruit Pomegranate Yogurt Bowl
- measuring cups
- measuring spoons
- 1/2 cup whole milk yogurt plain
- 1/2 grapefruit supremed
- 1 Tbsp chopped walnuts
- 1 Tbsp pomegranate seeds
- 1 tsp honey
- mint leaves for garnish optional
- Prep all of the ingredients.Optional: Once you supreme the grapefruit, take the grapefruit flesh and, using your hands or a citrus presser, squeeze the grapefruit juice from the flesh into a small cup or shot glass to serve alongside the yogurt bowl.
- Put the yogurt into a small bowl.
- Top with grapefruit, walnuts, pomegranate seeds, honey, and mint.
- Serve with the shot of grapefruit juice (optional).