Pasteurised yoghurt with pawpaw and groundnuts

Name: Pasteurised yoghurt with pawpaw and groundnuts
Prep time: 10 min
Total time: 10 min
Yield: 2 portions

A no-cook breakfast or snack of pasteurised plain yoghurt with washed pawpaw and roasted groundnuts. Provides calcium, protein and fibre in a small, easy portion.

Prep: 10 min
Cook: 0 min
Total: 10 min
Portions: 2

Easy
Pregnancy
Quick and easy
Calcium-containing
Vegetarian

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredient unavailable: use roasted melon seeds instead of roasted groundnuts
Ingredient unavailable: use pasteurised milk poured over the fruit instead of pasteurised plain yoghurt

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

300 g pasteurised plain yoghurt
300 g pawpaw (ripe), washed, peeled and cubed
30 g roasted groundnuts, roughly chopped
1 small banana, peeled and sliced, optional
0.5 lime, juice only, optional

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Check the yoghurt is pasteurised, in date and has been kept chilled, with a clear NAFDAC number on the pack.
Step 2. Wash the outside of the pawpaw before cutting, then peel and cube it.
Step 3. Spoon the yoghurt into bowls and top with the fruit.
Step 4. Scatter over the groundnuts and add a squeeze of lime if you like.
Step 5. Serve straight away, or keep chilled and eat within a few hours.

Allergens for your selection

Contains: Milk
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash all fruit, vegetables and leafy greens thoroughly in clean water before use.
Cook meat, chicken, fish and eggs thoroughly — no pink meat, no runny egg yolk or white.
Keep raw meat, chicken and fish away from cooked food, and use separate boards, knives and plates.
Cool leftovers quickly, refrigerate where power allows, and reheat once until piping hot throughout. If you cannot refrigerate safely, cook only what you will eat.
Use pasteurised milk and dairy products, and avoid raw or undercooked foods during pregnancy.
No meal can be described as completely risk-free. Guidance can differ — follow current Nigerian maternal-health advice or the advice of your midwife, doctor or antenatal clinic.
Groundnuts are used in moderate amounts. Leave them out if you have a nut or peanut allergy. Eating groundnuts in pregnancy is not a way of preventing allergy in your baby.

Allergens

Contains: Milk
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Food-based dietary guidelines for Nigeria — Federal Ministry of Health, Nigeria and FAO, reviewed 4 September 2026
Food safety and applied nutrition — National Agency for Food and Drug Administration and Control (NAFDAC), reviewed 4 September 2026
WHO recommendations on antenatal care for a positive pregnancy experience — World Health Organization, reviewed 4 September 2026