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| Prep | 5 min | |
| Cook | 10 min |
Method
Preheat oven 200°C fan-forced. Line a small roasting pan with baking paper and add berries. Drizzle with the vanilla and thyme. Stir to coat. Roast for 5 minutes, turn the oven off and leave the berries in the oven for a further 10 minutes. Remove and cool to room temperature.
Top each muffin half with cottage cheese and spoon over 2 tablespoons of roasted berries and juices. Sprinkle with pistachios and extra thyme. Make smoothie by blending the remaining roasted berries with the milk, yoghurt and ¼ cup of ice until smooth. Pour into two glasses and enjoy with the muffin.
TIP: You can roast the berries ahead of time, store in an airtight container in the fridge for up to 5 days. If you are short on time, don’t worry about roasting the berries, fresh berries are still delicious.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 1 |
| Vegetables | 0.1 |
| Fruit | 1 |
| Dairy | 2 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 435 |
| Protein | 33.8 g |
| Total fat | 10.3 g |
| - Saturated fat | 4.1 g |
| Total carbohydrates | 47 g |
| - Total sugars | 31.7 g |
| Fibre | 6.8 g |
| Sodium | 555 mg |
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