Soursop & Greek Yogurt Bowl

Name: Soursop & Greek Yogurt Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: other
Ingredients: 300 g soursop (fresh, seeds removed, roughly chopped); 1 cup Greek yogurt (full-fat, thick); 1 tbsp honey; 1 tsp lime juice (freshly squeezed); 2 tbsp almonds (roughly chopped, for topping); 1 tbsp mint leaves (fresh, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, refreshing bowl featuring tangy Greek yogurt paired with the lush tropical sweetness of fresh soursop. Topped with a crunchy sprinkle of nuts, a drizzle of honey, and a hint of lime, it's a naturally sweet breakfast or snack that feels both wholesome and indulgent.

PREP

10m

COOK

SERVES

1 CUP

303 cal

SERVINGS

INGREDIENTS

For 2 servings

300 gsoursop · fresh, seeds removed, roughly chopped1 cupGreek yogurt · full-fat, thick1 tbsphoney1 tsplime juice · freshly squeezed2 tbspalmonds · roughly chopped, for topping1 tbspmint leaves · fresh, for garnish

NUTRITION · PER SERVING

303

CALORIES · 1 CUP

Protein15g · 20%

Carbs41g · 54%

Fat11g · 33%

Fiber6g

Sugar33g

Saturated fat4g

Cholesterol16mg

Sodium66mg

Potassium668mg

Phosphorus251mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Prepare the soursop.
1.Cut the soursop in half lengthwise.
2.Scoop out the soft white flesh with a spoon, discarding the skin and black seeds.
3.Roughly chop any large pieces of flesh and set aside.
mix · ~2 min
Blend the yogurt base.
1.In a mixing bowl, combine the Greek yogurt with honey and lime juice.
2.Whisk together until smooth and well combined.
3.Taste and adjust sweetness or tanginess if needed.
assemble · ~1 min
Assemble the bowls.
1.Divide the whisked yogurt equally between two serving bowls.
2.Spoon the chopped soursop flesh over the yogurt.
3.Scatter the chopped almonds on top for crunch.
garnish
Garnish with fresh mint leaves and serve immediately.

PRO TIPS

What to keep in mind.

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

1
For the best texture, use full-fat Greek yogurt — it stays thick and creamy against the juicy soursop.
2
Work over a bowl when removing soursop seeds to catch any dripping juice, which you can stir back into the yogurt.
3
Toast the chopped almonds in a dry pan for 2-3 minutes to deepen their nutty flavor and add extra crunch.
4
If fresh soursop is unavailable, frozen soursop pulp works well — just thaw and drain excess liquid before using.
5
Assemble bowls just before serving to keep the yogurt base thick and the nuts crunchy.
6
The lime juice brightens the soursop's flavor and prevents the yogurt from tasting flat — don't skip it.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Swap the Greek yogurt for a thick coconut- or cashew-based yogurt, and use maple syrup or agave instead of honey for a fully plant-based tropical bowl.

low sugar

Low-sugar

Omit the honey and rely on the natural sweetness of ripe soursop; add a pinch of stevia or monk fruit if extra sweetness is desired.

high protein

High-protein

Replace half the yogurt with cottage cheese (blended smooth) or stir in a scoop of unflavored protein powder to boost satiety without changing the flavor profile.

HEALTH BENEFITS