Peanut Butter and Jelly Yoghurt Toast

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Prep: 15 min.  Cooking : 6 Minute Calories: 157 kcal Servings: 4

TIme, Calories



– 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


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

Step 1

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

Step 2

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Using your fingers or the back of a spoon, press the centre of the bread slices to create a well. 

Step 3

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Spoon the Greek yoghurt mixture into the middle of the toast and spread towards the edges. Drizzle the mashed raspberry mixture on top.

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 4

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

Step 5

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