Fruit and yoghurt snack pot

Name: Fruit and yoghurt snack pot
Prep time: 5 min
Total time: 5 min
Yield: 2 portions

A small pot of plain yoghurt with chopped seasonal fruit and seeds. Useful when your appetite is small or when a clinic appointment runs long.

Make this recipe

Portions

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

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 plain pasteurised yoghurt

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

300 g plain pasteurised yoghurt
200 g seasonal fruit such as pawpaw, naartjie, apple or berries, washed and chopped
2 tbsp pumpkin seeds
ground cinnamon, a pinch

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

Step 1. Spoon the yoghurt into two clean pots or small containers.
Step 2. Top with the chopped fruit and pumpkin seeds and add a pinch of cinnamon.
Step 3. Keep refrigerated, or pack in a cool bag with a wrapped cool pack, and eat the same day.

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

Wash fruit, vegetables and leafy greens such as morogo in clean water before cooking or eating them raw.
Cook eggs, chicken, meat and fish thoroughly, and keep raw and cooked foods on separate boards and plates.
Cool leftovers quickly, refrigerate them and reheat once until piping hot throughout. If the power is off, prepare only what you will eat that day.
Anyone planning a pregnancy is generally advised to take a daily folic acid supplement before conception — ask your doctor, pharmacist or fertility clinic what is right for you.
Use pasteurised yoghurt only, and keep it cold until you eat it.
For work, a long clinic day or a treatment trip, pack the food in a clean sealed container. Anything that needs chilling should travel in a cool bag with a wrapped cool pack and be eaten the same day. If it has stood warm for several hours, throw it away.

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

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.

South African food-based dietary guidelines — National Department of Health, South Africa, reviewed 7 September 2026
Healthy diet — World Health Organization, reviewed 7 September 2026