Watermelon, orange and pasteurised yoghurt pot

Name: Watermelon, orange and pasteurised yoghurt pot
Prep time: 8 min
Total time: 8 min
Yield: 2 portions

A cold pot of watermelon and orange with pasteurised plain yoghurt. Mild, refreshing and quick to put together when only small amounts of food are appealing.

Prep: 8 min
Cook: 0 min
Total: 8 min
Portions: 2

Easy
Pregnancy
Quick and easy
Vegetarian
Calcium-containing
Budget-friendly

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.

Dairy-free alternative: use unsweetened fortified soya yoghurt instead of pasteurised plain yoghurt
Ingredient unavailable: use leave out instead of roasted groundnuts

Ingredients

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

400 g watermelon, washed outside before cutting, then diced
1 large orange, washed and segmented
250 g pasteurised plain yoghurt
15 g roasted groundnuts, crushed, optional

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

Method

Step 1. Wash the outside of the watermelon and orange before cutting, so nothing is carried onto the flesh.
Step 2. Dice the watermelon and segment the orange.
Step 3. Check the yoghurt is labelled pasteurised, then spoon it into two clean pots.
Step 4. Top with the fruit and, if you want it, a few crushed groundnuts.
Step 5. Serve cold, or leave out of the fridge for a few minutes if very cold food is unappealing. Keep the rest chilled.

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, prepare only what you will eat.
Use pasteurised milk and dairy products. Do not assume that loose or locally sold milk and yoghurt are pasteurised — check the label, or boil fresh milk before use.
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.
Dairy here is pasteurised and used in sensible portions. A single recipe does not meet all of the calcium needed in pregnancy; aim for a varied diet across the day, using alternatives such as tinned fish with soft bones, ugu and other green leaves, or groundnuts where dairy is not available.
Mild in flavour and easy to eat in small amounts when appetite is reduced. Serve a small portion and keep the rest chilled, and leave out pepper, ginger, onion or crayfish if strong smells are difficult. This recipe is not a treatment for sickness in pregnancy. If nausea or vomiting is severe or persistent, or you cannot keep fluids down, contact your maternity or healthcare team.

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
Five keys to safer food — World Health Organization, reviewed 4 September 2026
Food safety and applied nutrition — National Agency for Food and Drug Administration and Control (NAFDAC), reviewed 4 September 2026