Whether you’re on a diet or you need something simple and quick to grab while on the run, Breakfast Egg Muffin Cups are a delicious healthy savior and PERFECT for Meal Prep! This recipe makes 12 servings.
1 ½ cups plain low-fat yoghurt
¼ cup of low-fat milk
¼ tsp vanilla extract
2 tsp honey
¼ cup strawberries halved
¼ cup blueberries
¼ cup raspberries
Mix together yoghurt, milk, vanilla extract and honey in a bowl
Divide up the fruit and arrange in a mould or ice cube trays
Pour or spoon the yoghurt mixture over the fruit
Place the mould or ice cube trays into the freezer for 5 hours or until frozen
Sumaiya completed her Bachelor of Science degree in Dietetics at the University of KwaZulu Natal in Pietermaritzburg. Having always believed that “you are what you eat” and chose this career in nutrition and dietetics to educate, inspire and encourage people to make the right food choices. As the great Hippocrates once said, “Let food be thy medicine and let medicine be thy food”. Disclaimer: The views and opinions expressed on this blog are entirely my own. This website is for informational purposes and please be aware that any information contained within this website should not be considered as medical diagnosis or treatment and should not replace physical treatment with a medical professional.