STRAWBERRY BREAKFAST DIP

This light and summery breakfast is rich in calcium, vitamin C, and antioxidants, and it can be prepared in advance and stored in the refrigerator.

PER SERVING: 166 CAL | 5G FAT | 3G SAT FAT | 24G CARBS | 13G SUGARS | 0.4G SALT | 4G FIBER | 6.5G PROTEIN

SERVES: 4 PREP: 10 MINS COOK: 5 MINS

⅔ cup hulled and coarsely chopped strawberries, plus extra, halved, to decorate

1 cup plain fromage blanc, quark, or Greek-style yogurt

1 teaspoon lemon juice

4 slices of whole-grain bread

2 nectarines, halved, pitted, and cut into wedges

1 Put the strawberries in a blender and process to a puree, then pour into a mixing bowl. Stir in the fromage blanc and lemon juice. Cover and chill in the refrigerator if you have time.

2 Toast the bread and cut it into strips. Spoon the strawberry mixture into four bowls and place each on a plate. Arrange the nectarine wedges and toast strips on the plates to use as dippers. Decorate the dip with halves of strawberries and serve immediately.

STRAWBERRY SUNSHINE

Natural sugars found in the strawberries and nectarines in this breakfast are absorbed by the body more slowly than those from a high-energy drink. Strawberries are an excellent source of vitamin C, manganese, and fiber.