Wholegrain bread: 60g (2 slices), Low-fat cottage cheese: 60g (4 tbsp), Fresh raspberries: 50g (1/3 cup), Unsweetened coconut flakes: 5g (1/2 tbsp), Dark chocolate: 5g (1 tsp, grated), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 100ml hot water)
1. Toast 2 slices of wholegrain bread until golden brown. 2. Spread each slice with 30g low-fat cottage cheese. 3. Top with 50g fresh raspberries, 5g unsweetened coconut flakes, and 5g grated dark chocolate. 4. For the matcha tea: Sift 1 tsp matcha powder into a cup. Add hot water (not boiling, around 70°C/160°F) and whisk until smooth. Add 100ml unsweetened soya milk and whisk again until frothy. 5. Enjoy the toast.
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