Fruit with Minted Yoghurt Dip by Joanne Turner

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A lovely fresh and easy dessert for summer!


  • 4 strawberries, washed and halved
  • 1 kiwi fruit, peeled and quartered
  • 2 slices rockmelon, cut into 2 cm pieces
  • 100 g low-fat vanilla yoghurt
  • 2 mint leaves, washed and finely sliced
  • ½ teaspoon honey


  1. Prepare fruit and serve in a bowl.
  2. Stir yoghurt, mint and honey together in a small serving bowl.
  3. Drizzle or dollop yoghurt over fruit or simply use a fork or toothpick to dip fruit as desired.


Health tip: You need at least 2 serves of fruit per day. Adding yoghurt provides protein for sustained energy, and the mint helps to relieve nausea.

Cook’s tips:  Any other fruit can be used here, so just use whatever fruits are in season.  Make a larger serve for a quick, healthy breakfast option.

Low Lactose: Use lactose free yoghurt

Nutritional Analysis

Per serve: energy 682 kJ, protein 8.3 g, fat 0.5 g, saturated fat 0.1 g, cholesterol 6 mg, carbohydrate 27.6 g, fibre 4.7 g, sodium 95.6 mg, GI low

Pregnancy (Joanne Turner)Recipe taken from Pregnancy by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.