Breakfast Fruit Platter with Strawberry and Blueberry Yoghurt

This is a great way to kickstart your day. A delicious combination of fresh springtime fruit, served on a bed of full cream yoghurt, with a strawberry and blueberry coulis swirl. For a bit of crunch, we have added a lightly toasted granola.




  • Vegetarian
  • Breakfast

Prep Time

Cooking Time

15 minutes


Strawberry and Blueberry Yoghurt

    750 ml Full Cream Yoghurt
    1 cup Blueberries
    2 cups Strawberries, topped & halved
    2 tbsp Sugar
    1 cup Water
    1 tbsp Lemon Juice

Fruit and Granola Topping

    2 cups Apple & Cranberry Crunch Muesli
    1 Medium Paw Paw, peeled, deseeded, halved & cut into slices
    1/2 Pineapple, peeled & cut into slices
    2 Golden Delicious Apples, cut into slices
    2 Bananas, peeled & cut into slices
    1 Kiwi Fruit, peeled and halved
    Third cup Raspberries
    1/2 cup Blueberries
    Couple of Fresh Mint leaves


Fruit Platter

    Heat blueberries, strawberries, sugar, lemon juice and water in a small saucepan.
    Bring to the boil, then reduce heat to a simmer and allow to cook until the fruit is soft and the liquid has thickened, about 10-15 mins.
    Remove from the heat and allow to cool.
    Spread the granola out on a baking tray and place under a heated grill for a couple of minutes, until the granola is golden.
    Remove from the heat and allow to cool.
    Pour the yoghurt onto a large platter and stir the cooled strawberry and blueberry coulis through.
    On top of the yoghurt, arrange the cut paw paw to one side, then the strawberries, bananas, toasted granola, apples and pineapple.
    Place half a kiwi fruit on each side of the platter, dot the blueberries and raspberries around the platter with a couple of mint leaves.
    Serve with honey, if desired.