Natural Yoghurt with Soft Fruit, Toasted Nuts and Honey

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Not so much a recipe as a compilation of fresh and easy things for a warm summer’s morning. I used to sprinkle a product called Kretchmer’s wheatgerm over the yoghurt but have recently had trouble obtaining it so now I use a mixture of toasted nuts and one of the many crunchy oat-based cereals.

There is no point in using low-fat yoghurt unless you actually prefer it. If you are worried about your weight, eat less or leave out the honey.


  • 1 oz (25 g) flaked almonds
  • 1 oz (25 g) hazelnuts
  • 2 oz (50 g) toasted oat flakes
  • 2 × 8 oz (225 g) tubs Greek-style natural yoghurt
  • 2 tablespoons honey
  • 2 bananas
  • 1 × 8 oz (225 g) punnet ripe strawberries


  1. Toast the nuts and mix them with the oat flakes.
  2. Divide the two tubs of yoghurt between four soup plates.
  3. Put ½ tablespoonful of honey into the centre of each.
  4. Slice the bananas and strawberries and arrange them on top.
  5. Sprinkle with the crunchy nut mixture.