PB & Raspberry Purée Toast
Directions1. Wash hands with soap and water.
2. In a small saucepan over medium heat, combine raspberries and sugar. Cook for 6 minutes or until raspberries are soft and release their juices, mashing them with the back of a spoon; set aside to cool.
3. In a small bowl, combine peanut butter and honey.
4. Evenly divide peanut butter mixture between the slices of bread and evenly top with raspberry purée and a sprinkle of matcha powder. Evenly top with nuts and seeds and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 550 (Calories from Fat: 297)
Total Fat: 33g (Saturated Fat: 5g)
Total Carbohydrates: 55g (Dietary Fiber: 10g