Healthy Eating

 Ingredients:

2 x 150g pun nuts mulberries

1 x 150g pun net blueberries

2 tablespoons icing sugar mixture

2 tablespoons fresh orange juicamy premium- blend v

Method 

Step 1:

Combine half the mulberries and blueberries with the icing sugar mixture and orange juice in a saucepan over low heat. Simmer, stirring occasionally, for 5 minutes or until the mulberries soften. Remove from heat and set aside for 10 minutes to cool. Stir the remaining mulberries and blueberries into the mulberry syrup until combined.

Step 2 :

Use a balloon whisk to whisk the yoghurt in a medium bowl until smooth and creamy. Spoon the yoghurt into a 1L (4-cup) capacity rectangular glass dish and smooth the surface.

Step 3:

Spoon the berries in syrup over the yoghurt and swirl with the spoon. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Step 4:

Serve the berries in syrup on yoghurt with muesli, if desired.

Ingredients:

• 4 eggs
  

• 4 thick slices crusty Italian bread
  

Method:

  Step 1

Using a 6.5cm round cutter, cut 1 round from the centre of each bread slice. 

Discard rounds. Spread both sides of bread slices with spread.

Step 2

Heat a non-stick frying pan over medium heat. Cook 1 side of bread slices for 2 to 3 minutes or until lightly toasted. Turn. Crack 1 egg into each hole. Cook for 5 to 6 minutes or until egg whites are set and yolks still soft. 

Serve.