Greek Yogurt Breakfast

Greek Yogurt Breakfast

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From: Diabetic Living Magazine

Looking for a quick breakfast solution? Greek yogurt and toast is a quick and balanced breakfast. Transform your Greek yogurt into a bowl of flavor by stirring in ¼ teaspoon vanilla extract and topping with blueberries.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 cup baby carrots (see Tip)
  • ¾ cup fat-free, plain Greek yogurt
  • 2 slices reduced-calorie, whole-grain bread, toasted
  • ¾ cup low-sodium vegetable juice
  • ¾ cup blueberries (optional)

Preparation

  • Prep

  • Ready In

  1. Assemble carrots, Greek yogurt, toast on a plate or in separate containers. Serve with low-sodium vegetable juice.
  2. Serve with blueberries to complete this balanced meal.
  • Tip: If you don't want to eat the carrots as part of your breakfast, save them for a midmorning snack.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 283 calories; 2 g fat(0 g sat); 11 g fiber; 45 g carbohydrates; 23 g protein; 105 mcg folate; 8 mg cholesterol; 20 g sugars; 22,149 IU vitamin A; 58 mg vitamin C; 274 mg calcium; 3 mg iron; 494 mg sodium; 1,254 mg potassium
  • Nutrition Bonus: Vitamin A (443% daily value), Vitamin C (97% dv), Calcium (27% dv), Folate (26% dv)
  • Carbohydrate Servings: 3

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