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Source of calcium and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Apple Honey Yogurt (200 g) has 156 calories. That works out to 78 calories per 100 g. It contains 27 g of carbs, 5 g of protein, 4.2 g of fat and 1.8 g of fiber. Its 0.3 mg of B2 covers 25% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
156
KCAL / 200G
Carbs
27g
· 10% DV
Protein
5g
· 10% DV
Fat
4.2g
· 5% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 12% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.5 g | 13% |
| Trans fat | 0.16 g | |
| Sodium | 86 mg | 4% |
| Total carbohydrate | 27 g | 10% |
| Fiber | 1.8 g | 6% |
| Protein | 5 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 156 kcal |
| 100 g | 100 g | 78 kcal |
| ½ cup (half) | 100 g | 78 kcal |
| 1 pack (mini) | 125 g | 98 kcal |
| 1 cup (small) | 150 g | 117 kcal |
| 1 bottle (small) | 150 g | 117 kcal |
| 1 serving (medium) | 180 g | 140 kcal |
| 1.5 cup (large) | 300 g | 234 kcal |
Calculated from 78 calories per 100 g.
To make Apple Honey Yogurt, stir chopped or grated apple into plain yogurt and drizzle in honey. Add cinnamon or chopped nuts if you like, and mix just before serving for the freshest texture.
Yes, Greek yogurt works well in Apple Honey Yogurt and gives it a thicker, creamier texture. Its tanginess pairs nicely with sweet apple and honey; loosen it with a little milk if you prefer a softer consistency.
Toss the apple for Apple Honey Yogurt with a little lemon juice to slow browning. The easiest option is to cut the apple just before serving, since cut fruit discolours as it sits exposed to air.
No, Apple Honey Yogurt usually does not need extra sugar because both the apple and honey add sweetness. Taste it before adding more honey, especially when using a naturally sweet apple.
Yes, you can prepare Apple Honey Yogurt the night before and keep it covered in the refrigerator. The apple may soften and release juice overnight, so for a fresher, crunchier result, stir it in shortly before eating.
Yes, Apple Honey Yogurt can be a convenient breakfast, especially with oats or nuts for extra texture and staying power. It is also easy to portion, but it may not be filling enough as a complete meal on its own.
Babies under 12 months should not have Apple Honey Yogurt made with honey, because honey can cause infant botulism. For an older baby who has started solids, offer soft, finely prepared apple and plain yogurt without added honey.
Crisp apples are best in Apple Honey Yogurt because they hold their texture after being mixed with yogurt. A tart variety balances the honey, while a sweeter apple makes the finished dish taste less sharply sweet-and-sour.
You can freeze Apple Honey Yogurt, but thawed yogurt may separate and become grainy, while the apple loses its crispness. For a better texture, freeze plain yogurt separately and add fresh apple and honey after thawing.
Serve Apple Honey Yogurt with granola, oats, or toasted nuts for crunch, or alongside toast and eggs as part of breakfast. It also works as a simple topping for pancakes or porridge.
Vitamins
B2
0.32mg · 25% DV
B12
0.56µg · 23% DV
B5
0.76mg · 15% DV
Biotin
3.6µg · 12% DV
Minerals
Phosphorus
164mg · 23% DV
Calcium
206mg · 21% DV
Iodine
24µg · 16% DV
Potassium ⭐
348mg · 10% DV
Sodium
86mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Apple Honey Yogurt brings together plain yogurt, apple and honey in a simple, homemade combination rather than a dish tied to one particular region. The apple adds a fresh, gently tart bite, while honey sweetens the tang of the yogurt; chopped fruit gives it a little crunch, and grated apple makes the texture softer throughout.
Serve it chilled for breakfast, a snack or a light dessert. It works well on its own, or with oats and nuts for a more substantial bowl. Yogurt contributes protein and calcium, while the apple and honey make the mixture mostly a source of carbohydrates. If you prefer a less sweet bowl, start with just a small drizzle of honey and let the apple provide more of the flavour.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.