Breakfast recipes

Ingredients

200g frozen raspberries 200ml unsweetened apple juice 200ml water 200ml freshly squeezed orange juice

Raspberry, orange and apple refresher

Method

1. Tip the frozen raspberries into a blender and add the apple juice and orange juice 2. Whizz together for a few seconds until smooth and blended, then pour into 4 glasses. Serve at once. In summer, use fresh raspberries and add a few ice cubes. Use any frozen berries blueberries or summer fruits would work well, too.

Baked tomatoes on toast Ingredients

8 tomatoes, halved 3 handfuls cherry tomatoes, halved 1 tsp dried mixed herbs 2 tsp fresh chives, chopped (optional) 2 tbsp white or wholemeal breadcrumbs (dried not fresh) 4 tsp parmesan cheese, finely grated 4 slices wholemeal bread 1 pinch ground black pepper

Method

1. Preheat the oven to 190°C/fan oven 170°C/gas mark 5. 2. Arrange the tomatoes, cut sides up, on a baking sheet. Sprinkle with the dried herbs and chives (if using) and season with black pepper. Roast for 10 minutes then sprinkle the breadcrumbs and parmesan cheese over them. Roast for 5 more minutes. If you’re vegetarian, make sure you choose a vegetarian version of parmesan cheese.

3. Meanwhile, toast the bread. Place the toast on warmed plates and share the tomatoes between them. Sprinkle with a little extra black pepper, then serve.

Creamy banana porridge with mish-mash raspberries Ingredients

200g porridge oats 300ml skimmed milk 750ml water 2 large ripe bananas 200g raspberries (thawed if frozen) 4 tsp 0% fat Greek yoghurt

Method

1. Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3-4 minutes, stirring often. 2. Meanwhile, mash the bananas in a bowl using a fork. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork. 3. Share the porridge between 6 warm bowls and top each portion with the yoghurt and the raspberry mixture.

Banana and apricot bagels Ingredients

4 wholemeal bagels, sliced in half 80g low-fat soft cheese 40g ready to eat dried apricots, chopped 2 bananas, sliced

Method

1. Preheat the grill. Lightly toast the cut sides of each bagel. 2. Mix the low-fat soft cheese and apricots together and spread over the bagel bases. Top with sliced banana and sandwich the bagel tops in place. If you can’t eat dairy products, leave out the soft cheese. Mash the banana and spread over the toasted bagel, then sprinkle the chopped apricots on top.

Flippin’ tasty tomato pancakes Ingredients

100g plain flour 1 egg 3 tbsp lower-fat natural yoghurt 250ml 1% fat milk 1 tsp vegetable oil 200g closed-cup mushrooms, sliced 50ml reduced-salt vegetable or chicken stock 2 handfuls cherry tomatoes, halved 1 tsp dried mixed herbs 1 pinch ground black pepper

Method

1. Put the flour into a large mixing bowl and add the egg, yoghurt and milk. Use a wire whisk or handheld electric beater on a slow speed to whisk the ingredients together to make a smooth batter. The batter can be made in a blender if you prefer. Just whizz all the ingredients together for 15-20 seconds.

2. Heat a few drops of vegetable oil in a non-stick frying pan. Add one quarter of the batter, tilting the pan so that the batter flows over the surface. Cook until bubbles appear and the batter has set, then flip over to cook the other side. Repeat to make 4 pancakes, keeping them in a warm place. 3 Meanwhile, put the mushrooms and stock into a large frying pan and simmer for 5-6 minutes. Add the cherry tomatoes and herbs and cook for another 2-3 minutes. 4. Serve one pancake per person, topped with the mushrooms and tomatoes.

Carrot and sultana mini pancakes Ingredients

100g wholemeal self-raising flour 1 tsp ground mixed spice 1 large egg 80g grated carrot 4 tbsp low-fat, lower-sugar plain yoghurt 100ml semi-skimmed milk 30g sultanas or raisins 1 tsp vegetable oil

Method

1. Put the flour, mixed spice, egg, grated carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix together thoroughly. 2. Stir in the sultanas or raisins 3. Heat a non-stick frying pan over a medium heat. Add 2-3 drops of oil. Cook tablespoonfuls of the batter in batches, turning them over after 1-2 minutes to cook the other side. Make 8 drop scones altogether, adding a further 2-3 drops of oil to the frying pan with each batch. Keep in a food bag or airtight tin in a cool place for 2-3 days.