Photo by Alexandra Grablewski and food styling by Mariana Velasquez
The aroma of toasting cinnamon raisin bread reassures me that all is well with the world. Spreading that warm bread with a creamy honey-kissed walnut-yogurt spread then topping it with slices of fresh fruit turns it into a comforting, quick breakfast.
½ cup walnut pieces
½ cup plain Greek yogurt (non fat, low fat or full fat )
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 (using non fat yogurt): 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