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Kiwi-lemon probiotic yoghurt in a light green shade in a bowl, without fresh fruit
Creamy yoghurt swirled with fresh kiwi puree

Zesty kiwi & lemon yoghurt

Author: Flavelo
Recipes Cakes and Desserts
The vibrant green colour of kiwi and the sharp freshness of lemon immediately awaken the senses. This recipe is built on contrasts: the creamy, soft yoghurt is broken by the crunch of tiny kiwi seeds and the acidity of lemon. There is one important rule in the relationship between kiwi and dairy: speed. Kiwi contains a special enzyme that can make milk bitter over time, so this treat is best enjoyed fresh, shortly after making. A true 'carpe diem' breakfast!
🕒 Prep Time 10 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Modern

Ingredients

Equipment Needed

  • Blender or stick blender
  • Sharp knife and chopping board
  • Mixing bowl and spatula

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the kiwi and cut into smaller cubes. Check that it is soft and ripe.

Tip: Hard kiwi is sour and tasteless. If still hard, leave it on the counter to ripen for a few days next to apples.
2 ✓

Place the kiwi in the blender and puree with short pulses. Don't run it for long!

Tip: If you blend too long, the black seeds will break, making the puree grey and bitter.
3 ✓

In a bowl, mix the yoghurt with the lemon juice, honey and vanilla until silky smooth.

Tip: The lemon juice helps preserve the vivid green colour of the kiwi and prevents browning (oxidation).
4 ✓

Fold the kiwi puree into the yoghurt base. You don't need to mix it completely uniform; it looks nice if it remains marbled.

Tip: Use a silicone spatula for gentle mixing.
5 ✓

Fill into glasses and place in the fridge for 30-60 minutes for the flavours to meld and to chill well.

Tip: Don't leave it in for hours or overnight due to the kiwi enzymes – consume fresh!

Recipe FAQ

Why did the yoghurt turn bitter the next day?
The actinidin enzyme in kiwi breaks down milk proteins, causing a bitter aftertaste. This dessert must be eaten fresh!
Can I use yellow (gold) kiwi?
Yes, it is sweeter and less acidic, so you'll get a milder result.

Ingredients

  • 500 g Thick Greek yoghurt
  • 150 g Ripe kiwi (peeled)
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tbsp Honey or Maple syrup
  • 0.5 tsp Vanilla extract