Summer Breakfast Sundae
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
fruit
chopped |
* |
| 1 | teaspoon |
honey
|
|
| 2 | cups |
yogurt, non-fat
|
|
| 2 | cups |
cottage cheese (low-fat 1%)
|
|
| 2 | tablespoons |
almonds
chopped, toasted |
|
| 2 | teaspoons |
bran flakes cereal
|
|
| 1 | tablespoon |
dates
chopped |
|
| 2 | teaspoons |
mint leaves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
fruit
chopped |
* |
| 5 | ml |
honey
|
|
| 473 | ml |
yogurt, non-fat
|
|
| 473 | ml |
cottage cheese (low-fat 1%)
|
|
| 3E+1 | ml |
almonds
chopped, toasted |
|
| 1E+1 | ml |
bran flakes cereal
|
|
| 15 | ml |
dates
chopped |
|
| 1E+1 | ml |
mint leaves
minced |
*
|
Directions
Choose fresh fruit in season (strawberries, blueberries, nectarines, apricots, plums, cherries).
Drizzle fruit with honey.
Fold together yogurt and cottage cheese (or blend together for a smoother base).
Divide mixture between 4 sundae type glasses.
Top with fruit.
Sprinkle with the nuts, dates or figs, bran or yeast and mint or coriander.
