French Toast Yogurt Bowl

In a bowl, mix the Greek yogurt with the protein powder until smooth and creamy. Spoon into your serving bowl.

Add the raspberries and blueberries to a small pan with half a cup of water and optional stevia. Simmer gently on low heat, stirring occasionally, until the berries soften and the mixture thickens to your preferred consistency. Set aside.

In a wide bowl, whisk together the egg whites, vanilla essence and a generous sprinkle of cinnamon.

Dip the protein sourdough into the egg mixture, making sure both sides are fully coated and well soaked.

Heat a non stick pan over low heat and add butter.

Cook the soaked sourdough gently on both sides until golden and crisp on the outside and cooked through.

Remove from the pan, allow it to rest for a minute, then slice into bite sized squares.

Place the French toast squares on top of the yogurt bowl and drizzle the maple syrup over the toast.

Spoon the warm berry compote into the centre of the bowl.

Finish by adding the peanut butter, coconut and nuts on top and enjoy.