SHIFT Grub
Berries yoghurt box with crackers — Greek yoghurt, crushed wholegrain biscuit
Berries yoghurt box with crackers — Greek yoghurt, crushed wholegrain biscuit. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 200g 0% Greek yoghurt
- 20g crushed wholegrain biscuit
- 25g mixed berries
- 15g rolled oats
- 10g pumpkin seeds
- 20g wholegrain crackers
Equipment
- bowl or lidded container
- spoon
- knife
- chopping board
- kitchen scales
Method
- Wash and prepare the fruit; remove cores, stones and inedible peel. The stated weights are edible portions, not a requirement to weigh each bite.
- Spoon the 0% Greek yoghurt into a bowl and add the prepared fruit.
- Add the crushed wholegrain biscuit, rolled oats, pumpkin seeds and wholegrain crackers just before serving. If packing ahead, keep these separate until you eat.
- Eat now or cover and refrigerate promptly. Keep chilled until eating and follow the shortest ingredient deadline.
Estimated nutrition
| Energy | 387.2 kcal |
|---|---|
| Protein | 19.5 g |
| Carbohydrate | 58.7 g |
| Fat | 9.9 g |
| Fibre | Not available |
| Saturates | 2.6 g |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Allergens and product labels
- gluten
- milk
- oats/gluten
- wheat/gluten
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Cover and refrigerate promptly at 0–5°C. Eat within 24 hours of assembly, or an earlier ingredient use-by/after-opening deadline. Keep chilled until eating. Home-cooked chicken or turkey must have been chilled within 2 hours and eaten within 48 hours of its original cooking; assembly does not restart that clock.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.