SHIFT Grub
Apple and yoghurt
Apple and yoghurt. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 120g apple, edible flesh and skin
- 150g plain virtually fat-free yoghurt
Equipment
- knife
- chopping board
- bowl
- spoon
- kitchen scales
Method
- Wash and core a small apple, then slice; 120g is an edible-portion estimate, not a requirement to weigh each slice.
- Serve the apple with the chilled yoghurt. Check the yoghurt label for allergens and eat now or keep chilled as described below.
Estimated nutrition
| Energy | 142.2 kcal |
|---|---|
| Protein | 8.8 g |
| Carbohydrate | 26.2 g |
| Fat | 0.9 g |
| Fibre | 1.4 g |
| Saturates | 0.3 g |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- milk
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of preparation or any earlier use-by/after-opening deadline. Keep chilled until eating.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.