I don't think I can go a day with out eating yoghurt. There are so many available in supermarkets and my mouth literally waters when I see Rachel's Organic Greek Style Coconut Yoghurt - if you haven't tried it yet please do, it's an absolute must! However, it is quite expensive and high in sugar, so I wanted to make my own yoghurt for a change.
You'll notice that I've used flaxseed. Now, I'm not one to use these fancy health food products, as they're expensive and hard to get hold of, but I wanted to give it a go to see what it's really all about. The flaxseed I used here is Milled Flaxseed with Bio Cultures & Vitamin D (£5.79). It's health benefits include:
Vitamin D – This helps the body absorb calcium and contributes to the maintenance of normal bones and teeth. Omega 3 (ALA) – which are essential fatty acids that contribute to the maintenance of normal blood cholesterol levels. Finally, minerals that provide calcium, iron and zinc. However, if you (like the majority of the population) don't have flaxseed spare in your cupboard, don't worry as you can just leave it out!
Serves 1
- 1/4 ripe mango
- 100g strawberries
- 4 dessert spoons natural probiotic yoghurt
- 1 dessert spoon flaxseed
Method
Simply blend all the ingredients together until smooth and serve in a dessert dish.
Enjoy!
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