Ginger-infused yoghurt with pomegranate recipe
Haven’t had breakfast yet? Try this recipe from Gurpareet Bains. It’s quick, easy and super healthy!
300ml natural yoghurt
½ teaspoon ground ginger
6 teaspoons honey
Cut the pomegranate in quarters. Using your hands or a teaspoon, gently scoop out the seeds and set aside.
In a bowl, mix together the yoghurt, ginger and 2 tsp of the honey, stirring until smooth.
Pour the mixture into bowls serving glasses. Top with the pomegranate seeds and remaining honey and serve.
“Pomegranate is charged with antioxidants that have a similar effect on free radicals as a raging bull has on innocent bystanders, sending them running for cover,” laughs Gurpareet Bains, who describes this great breakfast recipe as ready to eat at “the speed of light.”
“If you’re a wimp or simply not looking for too much excitement first thing in the morning, you can always replace the pomegranate with blueberries or dried fruit and nuts.”
Recipe from Chaat! Magazine issue 5