• low fat 2.05g 2.05%
  • low sat fat 0.43g 0.43%
  • low salt 79.59mg 0.07%
  • med sugar 11.79g 11.79%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Drain both cans of berries, keeping aside ¼ cup raspberry syrup.
  2. Heat over a low setting for 3 minutes, until the berries are warmed through. Set aside.
  3. Cut each slice of bread in half, diagonally. Lightly whisk eggs in a bowl. With 125 grams of yoghurt, sugar and cinnamon, pour mixture into a shallow dish.
  4. Melt the margarine in a frypan over a medium heat. Dip four pieces of bread into egg mixture, coating both sides well, allowing any excess egg to drip off.
  5. Place bread in frypan. Cook for 1-2 minutes on each side, until golden brown.
  6. Remove onto a plate and keep warm. Repeat with remaining bread and egg mixture. To serve, arrange four pieces of toast on to serving plates. Top with warmed berries, drizzle remaining 125 grams yoghurt over berries and arrange banana and kiwi fruit on the top or side of toast as desired.

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 457.50 100.00
Energy (kJ) 1940.61 424.18
Protein (g) 16.01 3.50
Total Fat (g) 9.40 2.05
-Saturated Fat (g) 1.95 0.43
-Polyunsaturated Fat (g) 1.61 0.35
-Monounsaturated Fat (g) 4.25 0.93
Cholesterol (mg) 143.75 31.42
Carbohydrate (g) 73.09 15.98
-Sugars (g) 53.95 11.79
Starch (g) 19.03 4.16
Water (g) 339.98 74.31
Alcohol (g) 0.00 0.00
Dietary Fibre (g) 12.22 2.67
Thiamin (mg) 0.28 0.06
Riboflavin (mg) 0.44 0.10
Niacin (mg) 1.53 0.33
Niacin Equivalents (mg) 5.04 1.10
Vitamin C (mg) 41.97 9.17
Total Folate (ug) 68.03 14.87
Total Vitamin A Equivalents (ug) 135.00 29.51
Retinol (ug) 113.13 24.73
Beta Carotene Equivalents (ug) 129.74 28.36
Sodium (mg) 364.14 79.59
Potassium (mg) 721.88 157.79
Magnesium (mg) 74.42 16.27
Calcium (mg) 213.25 46.61
Phosphorus (mg) 279.31 61.05
Iron (mg) 4.51 0.99
Zinc (mg) 1.53 0.33

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