Rusks with Greek yogurt, apricots and almonds
Thick yogurt, fresh apricots and almonds for a filling summer breakfast.
Open in the appPer serving
- Calories
- 366 kcal
- Protein
- 20.1 g
- Carbohydrates
- 52.7 g
- Fat
- 10.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Italian rusks4
- Greek yogurt 2%120 g
- Apricots3
- Almonds10 g
- Honey5 g
Contains: gluten, lactose, nuts,
In season: June – July
Method
- Wash and dry the apricots, split them in half along the groove, remove the stone and cut each half into 2–3 wedges.
- Spread a couple of spoonfuls of the Greek yogurt on the rusks and put the rest in a bowl with the apricots.
- Slice the almonds into flakes or chop them roughly with a knife.
- Top the yogurt and rusks with the almonds and a drizzle of honey.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.