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Blueberry & lemon custard toast
1
- Eggs, 1 large (1.8oz)
- Non-fat plain Greek yogurt, 3 tbsp(s) (1.5oz)
- Maple syrup, 2 tsp(s) (0.5oz)
- Lemon, 0.25 medium, zest and juice (0.7oz)
- Whole-wheat bread, 2 slice(s) (2.3oz)
- Blueberries, 0.75 cup(s) (3.9oz)
- Almonds, unsalted, 12 almond(s) (0.5oz)
Method
Preheat oven to 375°F.
Line a baking sheet with parchment paper. In a small bowl, whisk together egg, yogurt, maple syrup, 1 teaspoon lemon zest, 1 teaspoon lemon juice.
Place bread on the lined baking sheet. Using clean fingers (or the back of a spoon) press down on the center of each bread slice, making a large indentation (not a hole) and leaving a ½-inch border between the indentation and the crust. Spoon the yogurt mixture into the indentation and spread evenly. Top with ¼ cup of blueberries.
Bake until the yogurt mixture is set and the blueberries have started to burst, 8 to 10 minutes. Let cool slightly, about 5 minutes. Serve with remaining blueberries and almonds on the side.
TIP: You can also cook in an air fryer. Preheat to 360°F. Cook for 6 to 8 minutes.
Food Groups
|
V
|
0 |
|
F
|
1.2 |
|
C
|
2.3 |
|
PD
|
0.9 |
|
Ft
|
1.9 |
|
S
|
0.5 |
Nutrition Facts
| Calories | 448 |
| Total Fat | 15.2 g |
| - Saturated Fat | 2.7 g |
| Cholesterol | 188.1 mg |
| Sodium | 381 mg |
| Total Carbohydrate | 59.2 g |
| - Dietary Fiber | 8.7 g |
| - Total Sugars | 24.7 g |
| -- Added Sugars | 0 g |
| Protein | 22.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!