Name: Strawberry peanut butter yogurt bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2/3 cup nonfat Greek yogurt; 1/2 cup 2% cottage cheese; 1 1/2 tsp creamy peanut butter; 1 1/2 tsp honey; 3.5 oz strawberries, sliced; 2 large eggs; 2 cups water; 1/4 tsp salt

Nutrition

Per serving

460 calories

Protein: 44g; 39% of calories
Carbs: 30g; 26% of calories
Fat: 18g; 35% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a small saucepan. Carefully lower the eggs into the water, ensuring they are covered by 1 inch. Once the water returns to a gentle simmer, cook for 7 minutes for jammy yolks. Done when whites set and yolks still soft.
While the eggs cook, combine the Greek yogurt, cottage cheese, honey, and half the salt in a mixing bowl. Stir until well combined.
When the eggs are done, move them to a bowl of cold water for 3 minutes to stop the cooking. Peel the eggs and slice them in half.
Place the peanut butter in a small microwave-safe bowl and microwave for 10 seconds until it runs off a spoon.
Transfer the yogurt mixture to a serving bowl. Top with sliced strawberries, the jammy eggs, and a drizzle of the melted peanut butter. Finish with the remaining salt on the eggs.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes