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Sunshine Breakfast Fruit Salad with Walnut Crumb
Course
Breakfast
Prep Time
5
minutes
minutes
Servings
2
people
Calories
376
kcal
Ingredients
1
kiwi
peeled, halved and sliced
1
nectarine
halved, stoned and sliced
150
g
strawberries
sliced
50
g
red seedless grapes
halved
2
sprigs mint
leaves shredded
50
g
California Walnuts
roughly chopped
2
tbsp
oats
1
tbsp
desiccated coconut
4
tbsp
dairy free coconut yogurt alternative
Instructions
Mix together the fruit and mint and set aside.
Place the walnuts, oats and coconut on a foil lined baking tray and place under a preheated grill for 1-2 minutes until toasted.
Place the fruit in the base of 2 glasses, top with the yogurt and then sprinkle over the walnut crumb.
Cooks tip
Try replacing the coconut with sesame seeds or use your favourite yogurt flavour, or soy yogurt
Notes
Salt: 0.04g
Nutrition
Serving:
274
g
|
Calories:
376
kcal
|
Carbohydrates:
25.9
g
|
Protein:
7.7
g
|
Fat:
25.2
g
|
Saturated Fat:
8.5
g
|
Fibre:
7.3
g
|
Sugar:
17
g