How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Greek Yogurt Papaya Boat?

You need 6 ingredients. The key ingredients include: 1/2 whole Papaya, 1/2 cups Greek Yogurt, 1/2 cups Mixed Berries: Blueberries, Raspberries, Blackberries, 1/4 cups Cherries, Pitted And Halved, and more.

Is Greek Yogurt Papaya Boat suitable as general?

Yes, Greek Yogurt Papaya Boat falls under the General category and is a great choice for this type of meal.

How do I store leftover Greek Yogurt Papaya Boat?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Yogurt Papaya Boat Recipe

Name: Greek Yogurt Papaya Boat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Papaya; 1/2 cups Greek Yogurt; 1/2 cups Mixed Berries: Blueberries, Raspberries, Blackberries; 1/4 cups Cherries, Pitted And Halved; 1/8 cups Pomegranate Seeds; 4 whole Strawberries, Sliced

Try this homemade Greek Yogurt Papaya Boat recipe the whole family will love. Made with Greek Yogurt, Mixed Berries, u00bc and Pomegranate Seeds. Easy s…

This Greek Yogurt Papaya Boat relies on simple, everyday ingredients such as whole papaya, greek yogurt, cherries, pitted and halved and pomegranate seeds. It comes together quickly and makes 4 servings, at about 72 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/2 whole Papaya
1/2 cups Greek Yogurt
1/2 cups Mixed Berries: Blueberries, Raspberries, Blackberries
1/4 cups Cherries, Pitted And Halved
1/8 cups Pomegranate Seeds
4 whole Strawberries, Sliced

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Quick Info

Servings
4 servings
Calories
72 kcal
Category
General

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