Gorgeous Greek yoghurt & berry pots
Layered Greek yoghurt pots with berries and granola, ready in 15 minutes and perfect for portioning across the week. High in protein, no oven, no cooking.
What Greek yoghurt pots are and what they are for
Greek yoghurt pots are a cold layered dessert or breakfast assembled in individual jars: Greek yoghurt sweetened with honey and vanilla, mixed berries (strawberries, blueberries and raspberries) and granola, repeated until the jar is full. They need no oven or cooking and take 15 minutes for four servings. They are a meal-prep recipe: they keep covered in the fridge and are eaten over the week. Greek yoghurt, thicker and higher in protein than regular yoghurt because it is strained, is what keeps the layers firm; the granola goes in thin layers or just before eating so it does not go soft. They are served cold, straight from the jar.
Instructions
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Sweeten the yoghurt
In a large bowl, mix the Greek yoghurt with the honey and vanilla extract until smooth and lightly sweetened.
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Prep the berries
Wash the berries and pat them dry. Halve any larger strawberries so everything is a similar size and easy to scoop with a spoon.
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Build the layers
In four glasses or jars, build up layers alternating yoghurt, berries and granola. Repeat until each pot is full, finishing with a layer of berries on top for a pretty finish.
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Store and garnish
Seal the pots with their airtight lids and keep them in the fridge. Before serving, top with a fresh mint leaf if you fancy a brighter, prettier finish.
Foodtastico Tip
Keep the assembled pots for up to 3 days in the fridge; there's no reheating involved, just enjoy them cold straight from the pot. If you want the granola to stay properly crunchy, store it separately in a dry jar and scatter it on just before eating each pot.
Nutrition information
| Calories | 290 kcal |
|---|---|
| Protein | 20 g |
| Carbs | 34 g |
| Sugars | 22 g |
| Fat | 8 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Can I use regular yoghurt instead of Greek?
Yes, but you'll get less protein and a runnier texture. Greek yoghurt is thicker and more concentrated, which is why it holds up so well for meal prep without going watery.
What other fruit can I use?
Diced mango, peach or kiwi all work brilliantly. Steer clear of fruit that browns quickly, like banana, or add it fresh just before eating.
How do I stop the granola going soft?
Store it separately in a dry jar and add it just before eating each pot. That way it stays properly crunchy all week long.
How many days do Greek yoghurt pots keep in the fridge?
Well covered in airtight jars they keep for 3 to 4 days in the fridge, just the time to spread them over a working week. Fresh berries start releasing juice by the third day and tinting the yoghurt, without spoiling it. What does suffer is the granola: it goes soft in contact with the yoghurt, so if you are keeping them for more than a day it is best to add it just before eating or put it in a thin layer on top. They do not freeze: Greek yoghurt changes texture when thawed.
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