Papaya and berries add fiber and antioxidants to these breakfast cups, while mint helps soothe the digestive tract. If you use store-bought granola instead of making your own, be sure to look for varieties that are low in fat and sugar.

　　

Ingredients

Serves 6

　　1 piece (2 inches) fresh ginger

　　5 tablespoons honey

　　1 1/2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice

　　1 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, cut into 1/2-inch dice

　　1 cup (6 ounces) fresh blackberries

　　1 cup (6 ounces) fresh raspberries

　　2 cups plain Greek-style yogurt (2 percent)

　　1/4 cup finely chopped fresh mint, plus sprigs for garnish

　　1/2 cup Granola (page 73)

　　

Step 1

Using the large holes of a box grater, grate ginger (unpeeled) into a fine sieve set over a bowl; press with a flexible spatula to extract about 1 tablespoon juice (discard solids). Add 2 tablespoons honey and the lemon juice; whisk to combine. Add papaya, blackberries, and raspberries, and toss gently to coat.

　　

Step 2

Mix yogurt, remaining 3 tablespoons honey, and the zest. Spoon half the fruit mixture into six glasses, dividing evenly. Sprinkle with chopped mint. Top with half the yogurt mixture and half the granola, again dividing evenly. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs, and serve.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 190g

　　

Step 5

Saturated: 1.2g

　　

Step 6

Unsaturated Fat: 1.1g

　　

Step 7

Cholesterol: 5mg

　　

Step 8

Carbohydrates: 35g

　　

Step 9

Protein: 8.5g

　　

Step 10

Sodium: 40mg

　　

Step 11

Fiber: 4.7g

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