This light and summery breakfast is rich in calcium, vitamin C, and antioxidants, and it can be prepared in advance and stored in the refrigerator.
Ingredients
- ⅔ cup hulled and coarsely chopped strawberries, plus extra, halved, to decorate
- 1 cup plain fromage blanc, quark, or Greek-style yogurt
- 1 teaspoon lemon juice
- 4 slices of whole-grain bread
- 2 nectarines, halved, pitted, and cut into wedges
How to Make It
- Put the strawberries in a blender and process to a puree, then pour into a mixing bowl. Stir in the fromage blanc and lemon juice. Cover and chill in the refrigerator if you have time.
- Toast the bread and cut it into strips. Spoon the strawberry mixture into four bowls and place each on a plate. Arrange the nectarine wedges and toast strips on the plates to use as dippers. Decorate the dip with halves of strawberries and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 166 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
carbohydrates 24 g 18% |
Dietary Fiber 4 g 11% |
Sugars 13 g 14% |
Protein 6.5 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
