Almond-Blueberry Yogurt 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.
Plain fat free Greek yogurt
Unsweetened powdered almond butter
1 large egg(s)
Reduced-calorie whole wheat bread
- Preheat the oven to 400°F. Line a small sheet pan with parchment paper.
- In a medium bowl, whisk together the yogurt, powdered almond butter, honey, almond extract, and egg. Arrange the bread slices on the prepared pan. Using your fingers, press the center of each bread slice out to the edge to flatten the interior of each slice to form a slight well. Spoon the yogurt mixture evenly over the bread slices; top evenly with the blueberries and the almonds. Bake at 400°F until set, about 10 minutes.
- Serving size: 1 toast