Breakfast bruschetta with cottage cheese and berry salsa
CSIRO Total Wellbeing Diet
Breakfast & Brunch
1 peopleServes
1
1
| Prep | 10 min | |
| Cook | 2 min |
- Frozen mixed berries, 150 g, fresh or frozen
- Vanilla bean extract, 1 teaspoon(s), or essence
- Basil, 4 leave(s), shredded
- Cottage cheese, low-fat, ¾ cup(s)
- Burgen Bread, Soy-Lin, 1 slice(s), toasted
- Pistachios, unsalted, 7 g
Method
Roughly chop or slice any larger berries. Place all the berries into a small non-stick frying pan with 2 teaspoons water. Place over medium-high heat, cook, shaking pan often for 1-2 minutes until berries are warm. Remove from the heat, spoon over the vanilla. Stand 5 minutes.
Combine the basil and cottage cheese. Spoon ½ cup onto the toast. Spoon over ½ cup of berries and their juices. Top with nuts and extra basil leaves if you like. Spoon the remaining basil cottage cheese and berries into a small bowl to have with bruschetta or spoon into a small container and have as a snack mid-morning.
Nutrition facts per serve
Makes 1 serve
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 1 |
| Vegetables | 0 |
| Fruit | 1 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 384 |
| Protein | 30.9 g |
| Total fat | 10.3 g |
| - Saturated fat | 3.8 g |
| Total carbohydrates | 35.9 g |
| - Total sugars | 22.1 g |
| Fibre | 10 g |
| Sodium | 751 mg |