Oh…. I do love breakfast time! New Year, new ideas, new breakfasts. Having some yoghurt left over I decided to try out some healthy smoothie bowls for my breakfast this week, and they we sooooooo delicious! A lovely smooth thick texture and full of healthy vitamins, whats not to like?
Here are 2 combinations that I tried and succeeded with.
- 1 x Avocado, 1 x Banana, 5 x Walnuts, 1 tsp vanilla, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender or use a hand blender then top with 1 tbsp chia seeds, 1 tsp cinnamon to garnish
- 1 x Avocado, 1 x Banana, 6 Strawberries, 5 walnuts, 4 tbsp natural yoghurt (low fat), 50ml milk, Mix everything in a blender then top with 1 tbsp chia seeds and 2 strawberries to garnish.
I now have the urge to try more combinations, keep you posted!
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
- Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
- Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
- Sprinkle on the chocolate mint leaves
- Then do above over again for a second layer.
- Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!
O.K….so I cheated a bit and bought shop meringues (time saving), as you have probably read before I got some Edinburgh Gin’s Raspberry Liqueur…….so yes you guessed it, I used this instead of syrup……oh sooooooo yummy!
5 mini meringues
Handful of summer fruits, I used Strawberries, raspberries, blackberries, blueberries and redcurrants
1 tbsp Raspberry liqueur
Mix all in a bowl and devour!
A fab dessert at only 155 calories per bowl
Serves 2 – per serving 169 kcal, 5 g fat (3g sat fat), 23g carbs, 8g protein
3/4 cup of skimmed milk
4 squares of 90% cocoa chocolate
2 teaspoons of vanilla extract
1/2 teaspoon of orange extract
1 tablespoon of splenda sugar
1. Pre-heat oven on Multilevel to 160 deg. Butter bottom and sides of custard mould/dish and sprinkle some sugar around, shaking off excess. Place into a shallow dish and set aside.
2. In a saucepan mix milk, 1 tablespoon of sugar, chocolate pieces and 1 tsp of vanilla extract, gently heat through until chocolate is melted.
3. In a bowl combine egg, 1 tsp vanilla extract and 1/2 teaspoon of orange extract.
4. Gradually whisk the milk mixture with the egg mixture and remove any foam from surface.
5. Pour mixture into the moulds, pour boiling water into the shallow dish around the moulds and place in oven for approx 30-35 mins.
6. Remove moulds from dish and allow to completely cool in moulds/pots on a rack. Once cooled, cover and refrigerate for approx 2 hours.
7. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then place a dessert plate over each custard, turn mold or custard pot and plate over together releasing the custard onto plate. Decorate with some strawberries for garnish.