Apple and cardamom yogurt pots
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Apple and cardamom yogurt pots
Recipe by Annie Bell
Handy little breakfast pots, packed with goodness. Live yogurt provides ‘good’ bacteria, while cardamom is thought to be good for your immune system
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
168Kcal
Fat
3gr
Saturates
0gr
Carbs
20gr
Sugars
15gr
Fibre
2gr
Protein
15gr
Salt
0.2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 3 Granny Smith apples (about 200g), peeled, cored and diced
- finely grated zest and juice of ½ lemon
- 6 cardamom pods, seeds ground
- 1 tsp clear honey
- 500g 0% fat Greek yogurt
- ½ tsp vanilla bean paste or extract
- 4 tbsp granola, to serve - use gluten-free granola if required
Step by step
Get ahead
Make the apple purée in advance and freeze in batches. Defrost in the fridge overnight as and when you need it.
- Place the apples, lemon zest, juice, cardamom pods and honey in a medium saucepan and stir to combine. Cover and cook over a medium-low heat for about 15 minutes until soft, stirring halfway through, until it turns to a semi-purée. Transfer to a bowl, cover and leave to cool.
- Blend the yogurt with the vanilla in a medium bowl. Divide the apple purée between 4 x 175ml jars, glasses or small bowls. Spoon the yogurt on top, cover and chill; these will keep well for several days. To serve, scatter a spoonful of granola over each pot.
