EatSmarter exclusive recipe

Colorful Vegetables and Muesliwith Sliced Almonds

Colorful Vegetables and Muesli - Colorful Vegetables and Muesli - Crispy, crunchy, delicious: Muesli with a difference
237 kcal
Colorful Vegetables and Muesli - Crispy, crunchy, delicious: Muesli with a difference


Preparation:35 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories237 kcal(12%)
Protein11 g(22%)
Fat5 g(6%)
Carbohydrates35 g(13%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe Development: EAT SMARTER


For servings

¼Cucumber (about 250 grams)
1 ½ ounces5-Grain cereal flakes
½ tablespoonsSliced almonds (about 10 grams)
½yellow Bell pepper (about 200 grams)
1 ½Tomatoes (about 80 grams)
1 sprigBasil
3 ½ ouncesYogurt (low-fat)

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Bowl, 1 Wooden spoon, 1 Skillet, 1 Small bowl, 1 Teaspoon, 1 Tablespoon


Display mode:
1 Rinse and dry the cucumber thoroughly. Cut in half lengthwise, remove the seeds with a teaspoon and cut cucumber into small cubes.
2 Place diced cucumber in a bowl and sprinkle with salt. Mix with cereal flakes and set aside.
3 Toast the almonds until golden in a dry skillet and let cool.
4 Meanwhile, rinse the bell pepper, wipe dry, cut into quarters and remove seeds. Cut pepper into thin strips.
5 Rinse tomatoes, cut out the stems and cut tomatoes into quarters. Remove seeds and cut tomatoes into thin strips.
6 Combine tomato and pepper strips with the cucumber-cereal mixture. Rinse the basil and shake dry.
7 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.


This recipe hasn't received any comments yet.

Leave a Comment