English muffin with cottage cheese & roasted berries

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(1)
Breakfast & Brunch|Vegetarian
2 peopleServes
2
Prep   5 min
Cook   10 min
  • Strawberries, 1⅓ cup(s) whole
  • Blueberries, ¾ cup(s)
  • Vanilla extract, 1 tsp(s)
  • Thyme, fresh, 4 sprig(s)
  • English muffin, wholemeal, 1 muffin(s), or mixed grain, split and toasted
  • Cottage cheese, low-fat, ⅔ cup(s)
  • Pistachios, unsalted, 2 tablespoon(s)
  • Milk, low-fat, 2 cup(s)
  • High-protein yoghurt, low-fat, plain, 0.6 cup(s)

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 & Cereals1
Vegetables0.1
Fruit1
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories435
Protein33.8 g
Total fat10.3 g
- Saturated fat4.1 g
Total carbohydrates47 g
- Total sugars31.7 g
Fibre6.8 g
Sodium555 mg

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