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Blueberry and Almond Yogurt

A delicious burst of colour and antioxidants, the blueberries in this recipe provide a natural sweetness against a simple satiating yogurt. This recipe is from The Fast 800 book by Dr Michael Mosley and Dr Claire Bailey.

Serves 1

Prep Time 5min

Cooking Time 3min


  • 10g almonds, flaked
  • 100g plain full-fat Greek yogurt
  • 10g chia seeds
  • 100g blueberries, fresh or frozen defrosted


  1. In a dry frying pan, toast the flaked almonds over a low heat until they turn golden. Remove from the pan and allow to cool.
  2. Place the yogurt in a bowl and stir through the chia seeds. Top with almonds and blueberries to serve.

Recipe from The Fast 800
(Dr Michael Moseley with recipes by Dr Claire Bailey),
available from

Nutrition per serving

Read more on how we calculate nutrition.
292 10g 19g 7.5g 6.1g 13g 0.1g 223mg 15g 1.7mg

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