Colorful Vegetables and Muesli
with Sliced Almonds
|Saturated Fat Acids||1.3 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Rinse and dry the cucumber thoroughly. Cut in half lengthwise, remove the seeds with a teaspoon and cut cucumber into small cubes.
Place diced cucumber in a bowl and sprinkle with salt. Mix with cereal flakes and set aside.
Toast the almonds until golden in a dry skillet and let cool.
Meanwhile, rinse the bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into thin strips.
Rinse tomatoes, cut out the stems and cut tomatoes into quarters. Remove seeds and cut tomatoes into thin strips.
Combine tomato and pepper strips with the cucumber-cereal mixture. Rinse the basil and shake dry.
Pluck basil leaves, set some aside and finely chop the rest. Stir chopped basil with the yogurt and season with a little pepper. Serve muesli with the yogurt, sprinkle with almonds, garnish with remaining basil and serve.