Italian

Yogurt con Frutta e Miele (Yogurt with Fruit and Honey)

Name: Yogurt con Frutta e Miele (Yogurt with Fruit and Honey)
Total time: 3 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 cup yogurt; 1/2 cup strawberries; 1 tbsp honey

Pietro @pietro_bari

Yogurt con Frutta e Miele (Yogurt with Fruit and Honey) is Italian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

3 min Easy Vegetarian Pescatarian

Ingredients

Serves

The quantities follow this count.

1 cup yogurt
1/2 cup strawberries
1 tbsp honey

How to cook it

Spoon the yogurt into a bowl.
Slice the strawberries and scatter them over the top.
Drizzle with honey and serve right away.

Watch how to cook Yogurt con Frutta e Miele (Yogurt with Fruit and Honey)

Someone making it start to finish, so you can see what the steps look like.

Yogurt Greco con Miele e Frutta Fresca Play the video

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Yogurt con Frutta e Miele (Yogurt with Fruit and Honey) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Yogurt con Frutta e Miele (Yogurt with Fruit and Honey)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Chicken Cacciatore
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 260 kcal
Protein: 8 g
Carbs: 40 g
Fat: 8 g
Fiber: 2 g
Sugar: 34 g
Sodium: 100 mg
Saturated fat: 5 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Yogurt con Frutta e Miele (Yogurt with Fruit and Honey) takes about 3 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.