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Hung Yoghurt 
with Pomegranate, 
Mint and Seeds

Photography Georgie Cole

Hung Yoghurt 
with Pomegranate, 
Mint and Seeds recipe, brought to you by MiNDFOOD.

Hung Yoghurt 
with Pomegranate, 
Mint and Seeds

A diet rich in calcium, combined with the right exercise, will ensure your body’s foundation stays strong as you get older.

Serves 4

1kg organic Greek-style plain yoghurt

1 tsp grated orange zest

2 tbsp raw honey

2 pomegranates, seeds removed

50g pine nut, sunflower and pumpkin seed mix

2 tbsp fresh mint, roughly chopped

1 Place yoghurt and orange zest into a bowl and mix to combine. Spoon mixture into a sieve lined with a double layer of muslin. 
Tie the top with an elastic band or a piece of string and suspend in the sieve over a bowl in the 
fridge overnight.

2 Spoon strained yoghurt evenly into serving cups. Drizzle honey over the top. Serve with pomegranate seeds, nut mix 
and mint.

DAILY CALCIUM REQUIREMENTS

Children five to nine 
should aim for two to three serves of calcium-rich foods each day (800-1000mg).

Children and adolescents nine to 18
should aim for at least three serves of 
calcium-rich foods per day (1000-1300mg).

Adults up to the age of 51 
should aim for at least two serves of 
calcium-rich foods a day (1000mg).

Postmenopausal women 
should aim for at least three serves of calcium-rich foods a day (1000-1300mg).

For adults over 70
1300mg of calcium a day is recommended.

National Health and medical research council of Australia

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