Fruit yogurt bowl

Wash hands and keep 150 g pasteurized-milk yogurt at 4°C or colder until serving. Rinse and drain 70 g blueberries and strawberries.

Slice 60 g peeled banana into 5 mm rounds and quarter larger strawberries. If using 15 g walnuts, chop finely and check for tree-nut allergies.

Spoon 150 g cold yogurt into a clean bowl, arrange banana and berries over it and add optional walnuts. Serve immediately without heating.