Chikoo & Yogurt Protein Bowl

Name: Chikoo & Yogurt Protein Bowl
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chikoo (ripe, peeled, deseeded and roughly chopped); 1.5 cup yogurt (thick, chilled); 2 tbsp honey; 2 tbsp almond (slivered, for garnish); 1 tbsp pistachio (slivered, for garnish); 1 tsp chia seeds; 1 pinch cardamom powder; 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

A creamy, naturally sweet breakfast bowl blending the caramel-like richness of ripe chikoo with thick yogurt and a subtle crunch of nuts. Ready in minutes, this no-cook protein-rich bowl works beautifully as a light morning meal or a refreshing mid-day snack.

PREP

10m

COOK

SERVES

1 KATORI

236 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gchikoo · ripe, peeled, deseeded and roughly chopped1.5 cupyogurt · thick, chilled2 tbsphoney2 tbspalmond · slivered, for garnish1 tbsppistachio · slivered, for garnish1 tspchia seeds1 pinchcardamom powder1 pinchsalt

NUTRITION · PER SERVING

236

CALORIES · 1 KATORI

Protein7g · 12%

Carbs42g · 71%

Fat6g · 23%

Fiber8g

Sugar34g

Saturated fat1g

Cholesterol6mg

Sodium116mg

Potassium521mg

Phosphorus172mg

How we calculate →

METHOD · 5 STEPS

prep
Prep the chikoo and ingredients.
1.Peel 500 g ripe chikoo and remove all seeds.
2.Roughly chop the flesh into small chunks.
TIPChoose chikoo that yield slightly to thumb pressure — underripe fruit tastes chalky.
mix · ~1 min
Blend the base.
1.Add the chopped chikoo to the blender.
2.Add 1.5 cups chilled yogurt and 2 tbsp honey.
3.Add a pinch of cardamom powder and a pinch of salt.
4.Blend until smooth and creamy, about 20 to 30 seconds.
TIPScrape down the sides once so every bit of fruit blends in.
mix
Fold in chia seeds.
1.Pour the blended mixture into a mixing bowl.
2.Add 1 tsp chia seeds and fold gently with a spatula.
TIPLetting the bowl sit 5 minutes after folding gives the chia a softer bite.
assemble
Assemble the bowls.
1.Divide the mixture evenly into 4 serving bowls.
2.Top each bowl with slivered almonds and pistachios.
serve
Serve cold, on its own or with an extra drizzle of honey.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fully ripe chikoo that yields to gentle thumb pressure for natural sweetness.
2
Chill the yogurt and chikoo beforehand so the bowl stays cold without watering down.
3
Scrape down blender sides once during blending to ensure a silky-smooth texture.
4
Let the chia seeds sit for 5 minutes after folding to soften into a pudding-like texture.
5
Slivered pistachios add a more delicate crunch than chopped; toast them lightly for extra aroma.
6
Adjust honey only if chikoo isn't sweet enough — ripe fruit often needs none.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Swap the dairy yogurt for a thick plant-based yogurt (coconut or soy) and use maple syrup or agave instead of honey – keeps the creamy texture and sweetness entirely plant-based.

high protein