Summer breakfast sundae

Yield: 4 Servings

Measure Ingredient
4 cups Chopped fruit*
1 teaspoon Honey
2 cups Nonfat yogurt
2 cups Nonfat cottage cheese
2 tablespoons Chopped toasted almonds
2 teaspoons Bran flakes or yeast flakes
1 tablespoon Chopped dates or dried figs
2 teaspoons Minced mint or coriander

Choose fresh fruit in season (strawberries, blueberries, nectarines, apricots, plums, cherries). Drizzle fruit with honey. Fold together yogurt and cottage cheese (or blend together for a smoother base).

Divide mixture between 4 sundae type glasses. Top with fruit.

Sprinkle with the nuts, dates or figs, bran or yeast and mint or coriander. Per serving: 193 calories, 3⅗ g fat (16%) From: Prevention Magazine, July 1991 Posted by: Sheila Exner, April 1992

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