While I’m on the topic of breakfast foods, I decided to try this recipe from my latest cookbook acquisition, The Low Cholesterol Cookbook by Angelika Ilies, Doris Muliar and Edita Pospisil.
I particularly enjoy the subtle crunch of poppy seeds. Although I’m used to seeing them on everything bagels, cakes and muffins, incorporating these tiny seeds into yogurt instantly piqued my interest.
Simple and quick enough to be prepared on a weekday morning, yet elegant enough to be served as part of a weekend brunch, this recipe tastes as good as it looks.
Fruit Salad with Poppy Seed Yogurt
In a small saucepan, bring the poppy seeds and milk to a boil. Pour the mixture into a small bowl and set aside to cool. Combine with the yogurt and honey or maple syrup, and refrigerate while you get the salad ready.
For the salad, you can use any fruit you prefer or whatever have on hand. If you are using apples or bananas, squeeze some lemon juice over top as soon as they are cut to prevent them from turning brown.
Combine the fruit for the salad and dish out evenly into two bowls. Distribute the poppy seed yogurt over each. Sprinkle with some sunflower seeds or granola for extra crunch, if you wish. Enjoy!