Fruit Soy Milk Yogurt
フルーツ豆乳ヨーグルト
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest afternoon snacks on our preschool menu: banana, canned pineapple and canned mandarin oranges folded into soy milk yogurt with just a touch of sugar. The fruit is cut small so it fits easily on a little spoon, and the mix of soft banana, juicy pineapple and sweet mandarin keeps every bite interesting. It comes together in minutes with no cooking at all, and it is free of egg and wheat, so it suits a wide range of children.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gbanana
- 30 gcanned pineapple
- 30 gcanned mandarin oranges
- 105 gsoy milk yogurt
Seasonings
- 6.3 gsugar
Directions
- 1
Slice the banana into rounds. Drain the canned pineapple and cut each piece into 8. Drain the canned mandarin oranges.
- 2
Stir the sugar into the yogurt, then fold in the fruit from step 1.
If you cut the banana ahead of time, soak it in the syrup from the canned fruit to keep it from browning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 207 kcal | 414 kcal | 207 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 2.1 g | 4.2 g | 2.1 g |
| Carbohydrates | 27.3 g | 54.6 g | 27.3 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 132 mg | 264 mg | 132 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Potassium | 270 mg | 540 mg | 270 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 207 kcal | 4.5 g | 2.1 g | 27.3 g | 0.9 g | 0.2 g | 132 mg | 1.7 mg | 270 mg |
| 1 adult serving | 414 kcal | 9 g | 4.2 g | 54.6 g | 1.8 g | 0.3 g | 264 mg | 3.3 mg | 540 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
