Toasted muesli and berry yoghurt bowl
Allergen – Contains dairy, gluten and nuts. Vegetarian.
g
V
Vegetarian
SF
Soy free
EF
Egg free
Breakfast
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Mix the yoghurt and the blueberry puree gently together until combined
- In a bowl pour a half cup measure of the muesli to one side, spoon an equal amount of the yoghurt mix on the other side, top with the mango and berries. Serve.
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Additional resources
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Healthy choices: policy directive for Victorian public health services
Government guidelines
Food Service Provider Contract Template
Develop policy & contracts
Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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