Mango Passionfruit Yogurt Crunch

• 260 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 90 g fresh mango, diced — Fresh mango
• 35 g fresh passionfruit pulp — Fresh passionfruit pulp
• 28 g plain oat granola — Plain oat granola, labeled wheat-free and nut-free
• 8 g pure honey — Pure honey
• 8 g fresh lime juice — Fresh lime juice

Method

1. 1Flavor the yogurtWhisk 260 g Greek yogurt with 8 g pure honey, 8 g fresh lime juice for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in half of each measured fruit—90 g fresh mango (diced)Fold in half of each measured fruit—90 g fresh mango (diced), 35 g fresh passionfruit pulp—without crushing it.Look for: The yogurt is evenly flavored and holds soft peaks around distinct pieces of fresh mango and fresh passionfruit.Safety: Keep yogurt at 40°F or colder and wash fruit before cutting.
3. 3Build the bowlSpoon the yogurt mixture into a bowl, arrange the remaining fruit across the surface.Look for: Everything is evenly positioned and ready for the next action.
4. 4Add the granola in a dry bandAdd the granola in a dry band until no surface moisture remains.45 secLook for: Creamy yogurt, juicy fruit, and crisp granola remain visibly distinct.Safety: Declare milk and check the granola package for wheat or nut cross-contact.
5. 5ServeServe immediately, or cover, making sure the lid or cover is fully secure.Look for: The serve stage is complete and ready for the next action.
6. 6Chill with the granola packed separatelyChill with the granola packed separately until eating time.30 secLook for: The yogurt is cold and the granola is still crisp.Safety: Do not leave dairy at room temperature longer than 2 hours.