Almond-berry yoghurt toast
We lend a nutty spin to the viral yogurt toast recipe, enriching the custard by whisking in a little powdered almond butter and almond extract, then topping the toasts with sliced almonds for crunch. We use blueberries (which get soft and juicy after a short bake time), but you could also try raspberries, sliced strawberries, or halved blackberries. Be sure to tamp down the bread to create a slight depression for the custard to settle into; we tried pressing down with a spoon but found that fingers work best.
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
Almond butter powder
4 slice(s), (4 x 35g)
⅓ cup(s), (55g)
4 tsp, sliced
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Whisk egg, yoghurt, almond powder, honey and extract in a medium bowl.
- Place bread onto prepared baking tray. Using your fingers, press from the centre of each bread slice to the edges to flatten and create a slight well. Spoon yoghurt mixture evenly into wells. Top evenly with blueberries and almonds. Bake for about 10 minutes, or until yoghurt custard is set. Serve warm.