½ cup walnut pieces
½ cup plain Greek-style nonfat yogurt
2 teaspoons honey
8 slices cinnamon raisin bread
1 peach (or apple or pear), pitted (or cored)
Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Allow them to cool slightly, then chop them finely.
In a small bowl, add the chopped walnuts to the yogurt and honey and stir until well combined. The spread will keep in the refrigerator in an airtight container for up to 3 days. Just stir well before using.
When ready to serve, toast the bread and cut the fruit into 1/4–inch slices. Spread about 1 tablespoon of the walnut spread onto each piece of bread. Top each piece with a few slices of fruit. Eat immediately.
Makes 4 servings
Serving size: 2 pieces
Per serving: Calories 250; Total Fat 8g (Sat Fat 0.5g, Mono Fat 0.5g, Poly Fat 3.5g); Protein 10g; Carb 37g; Fiber 3g; Cholesterol 0mg; Sodium 220mg
Excellent Source of: Iron, Protein
Good Source of: Fiber, Manganese
Copyright 2016 Ellie Krieger All rights reserved