Upside-down breakfast (p84)
Serves 2 Cost per serve $2.80 Time to make 10 min
diabetes friendly For the berry & spinach smoothie 1 ripe banana, peeled 1 handful fresh baby spinach ½ cup frozen or fresh
strawberries ½ cup frozen blueberries ½ teaspoon ground cardamom 1 cup (250ml) oat milk or
almond milk (unsweetened) For the base layers 1 cup (150g) untoasted muesli 1 cup (250g) unsweetened
Greek yoghurt To garnish Chopped fruit 1 Roughly chop the banana and blend with the rest of the berry and spinach smoothie ingredients on a high speed until completely smooth. 2 Divide the muesli between two large glass jars. Spoon yoghurt over the muesli in each glass jar. Pour the berry smoothie layer on top of the yoghurt, then top with chopped fruit of your choice and serve.