Wholegrain scone: 1 small (30 g), Cottage cheese (low-fat): 50 g (1/4 cup), Cucumber: 30 g (1/4 cup, sliced)
Wholegrain scone: 1 small (30 g), Cottage cheese (low-fat): 50 g (1/4 cup), Cucumber: 30 g (1/4 cup, sliced)
1. Warm scone: Lightly warm 1 small wholegrain scone. 2. Spread cottage cheese: Spread 50 g cottage cheese on top. 3. Add cucumber: Top with 30 g sliced cucumber. 4. Serve immediately.
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