Strawberry Greek Yoghurt and Granola

During pregnancy women should only consume pasteurized dairy and that includes yoghurt.  Unpasteurized foods can have a higher risk of containing bacteria that can be harmful to both mother and baby.  There are a wide range of benefits to eating yoghurt during pregnancy and there are further details and studies provided in detail on the Consumer Health Digest Website

These include:

  • Prevent Insulin Resistance
  • Ease inflammatory problems
  • Increase fetal tooth development
  • Stronger Bones

Strawberries have a great amount of fiber and nutrients such as manganese and potassium that aid the growth of stronger bones for your baby.


  • 1 Cup of strawberries, washed and hulled by removing the green cap and stem with a paring knife
  •  Juice of 1/2 lemon
  • 2 tbsp of honey
  • 1 Cup of Greek natural Yoghurt Pasteurized
  • 1 Cup of Unsweetened Coconut Yoghurt

For the Granola image

  • 1 Cup of Rolled oats
  • 4tbsp of honey melted
  • 1/2 cup of desiccated coconut
  • Non Fat cooking spray
  1. Preheat oven to 180°C / 160°C for fan assisted oven
  2. Combine the oats and desiccated coconut with the melted honey
  3. Spread the mixture out on a baking sheet and spray with the non fat cooking spray
  4. Bake in the oven for 15-20 minutes until crisp
  5. Meanwhile blitz up half the strawberries, lemon juice,  yoghurt and honey in blender
  6. In equal measures divide the yoghurt and oats and layer them in glass jars.
  7. Decorate with the remaining strawberries and serve chilled


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