Mad for matcha

Break­fast bowl

Diabetic Living - - Contents -

Add a healthy flavour hit to your morn­ing yo­ghurt and fruit with a lit­tle green tea pow­der

MATCHA BREAK­FAST BOWL

PREP TIME: 15 MINS SERVES 2

(AS A BREAK­FAST)

300g low-fat

nat­u­ral yo­ghurt 1 Tbsp matcha

pow­der

2 tsp maple syrup 1 ki­wifruit, skin

re­moved, sliced 1 peach, sliced

150g pun­net blue­ber­ries 20g co­conut flakes,

toasted (see Cook’s Tip)

1 Put the yo­ghurt, matcha pow­der and maple syrup in a bowl. Whisk to com­bine.

2 Di­vide the matcha yo­ghurt be­tween two serv­ing bowls. Top with the ki­wifruit, peach and blue­ber­ries.

3 Sprin­kle the co­conut flakes over the fruit. Serve.

COOK’S TIP

To toast the co­conut flakes, cook in a small non-stick fry­ing pan over medium heat, stir­ring, for 2-3 min­utes or un­til toasted.

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