Breakfast Recipes

Greek Yogurt topped with Stewed Pineapple,Walnuts and Seeds



  • 2 tbsp Greek yogurt
  • 1 pineapple
  • Sprinkle of walnuts and mixed seeds


  1. Remove the skin of the pineapple and cut up into small chunks.
  2. Cook the pineapple on a high heat in a saucepan until it starts to break up.
  3. To serve, put the Greek yogurt into a bowl, top with 1 tbsp of the pineapple compote, and then sprinkle over some walnuts and seeds.
  4. The compote will last 5 days in the fridge. Alternatively freeze it and eat the left overs on another day.


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