How to make Peanut Butter and Jelly Yoghurt Toast recipe

If your looking a quick breakfast recipe? and tasty that make your day. so here is the quick recipe of Peanut butter and jelly yoghurt toast.

Pair a simple yogurt toast with peanut butter and raspberry jelly for a rich sweet breakfast that will keep you satisfied for hours. It is made with simple ingredients and fresh, juicy raspberries that add a touch of tartness. A classic flavor combination the whole family will love.

Peanut butter and jelly yoghurt toast Recipe

Recipe by Abrar KhanCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

6

minutes
Calories

157

kcal
Total time

21

minutes

Pair a simple yogurt toast with peanut butter and raspberry jelly for a rich sweet breakfast that will keep you satisfied for hours.

Ingredients

  • 70 grams of raspberries

  • 1 teaspoon of maple syrup

  • 80 grams of Greek yoghurt

  • 1 teaspoon of maple syrup

  • 1 egg

  • 1 pinch of salt

  • 4 slices of bread, whole-grain

  • 1 tablespoon of peanut butter

  • 25 grams of raspberries

Directions

  • Wash the raspberries and mash them well using a fork. Mix the mashed raspberries with maple syrup.
    Wash Raspberries
  • Put the Greek yoghurt in a bowl. Add the egg, maple syrup and salt and whisk until evenly incorporated.
    Greek yoghurt in bowl
  • Using your fingers or the back of a spoon, press the centre of the bread slices to create a well. Spoon the Greek yoghurt mixture into the middle of the toast and spread towards the edges. Drizzle the mashed raspberry mixture on top.
    Tip: the bread slices should be about 1 cm thick.bread Slice
  • Put the yoghurt toasts in the Airfryer basket and slide the basket into the Airfryer. Start the device with the 180*C temperature and 6 min.
    Yoghurt toast in Airfryer Basket
  • Once air frying is done, remove the yoghurt toasts from the Airfryer basket. Serve drizzled with peanut butter and sprinkled with fresh raspberries.
    Done Peanut Butter and jelly recipe

Notes

  • Tip: to liquify the peanut butter, fill a bowl with hot water and place the peanut butter jar inside for 5 minutes or until the peanut butter melts.

Nutrition Facts

4 servings per container

Serving Size157g


  • Amount Per ServingCalories157
  • % Daily Value *
  • Total Fat 6g 10%
    • Saturated Fat 2g 10%
    • Trans Fat 3g
  • Sodium 245mg 11%
  • Total Carbohydrate 19g 7%
    • Dietary Fiber 4g 16%
    • Sugars 7g
  • Protein 6g 12%

  • Iodine 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make

Lets make Peanut butter and jelly yoghurt toast with few simple steps.

Step 1

Wash the raspberries and mash them well using a fork. Mix the mashed raspberries with maple syrup.

Step 2

Put the Greek yoghurt in a bowl. Add the egg, maple syrup and salt and whisk until evenly incorporated.

Step 3

Using your fingers or the back of a spoon, press the centre of the bread slices to create a well. Spoon the Greek yoghurt mixture into the middle of the toast and spread towards the edges. Drizzle the mashed raspberry mixture on top.

Tip: the bread slices should be about 1 cm thick.

Step 4

Put the yoghurt toasts in the Airfryer basket and slide the basket into the Airfryer. Start the device with the 180*C temperature and 6 min.

Step 5

Once air frying is done, remove the yoghurt toasts from the Airfryer basket. Serve drizzled with peanut butter and sprinkled with fresh raspberries.

Tip: to liquify the peanut butter, fill a bowl with hot water and place the peanut butter jar inside for 5 minutes or until the peanut butter melts.

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