4 Serving
Breakfast
Lemon-Blueberry Cheesecake Toasts
These loaded toasts are part lemon-poppy seed muffin, part blueberry cheesecake, and all delicious.
Cook Time
4 Servings | 05 min
Nutrition (per serving)
CALORIES
210
FAT
5g
CARBOHYDRATES
35g
PROTEIN
4g
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INGREDIENTS
- 4 oz vegan cream cheese
- 2 tbsp maple syrup (divided)
- 1 lemon, zested (divided)
- 4 slices sourdough bread
- 1/4 cup dried blueberries
- 1 tsp poppy seeds
- Salt*
Allergens: soy, wheat
Tools: [***]
Cook Time
4 Servings | 05 min
Nutrition (per serving)
CALORIES
210
FAT
5g
CARBOHYDRATES
35g
PROTEIN
4g
Get Recipes Delivered
INSTRUCTIONS
1
Make the cheesecake spread
Whisk together cream cheese, just half the maple, just half the lemon zest, and a pinch of salt in small bowl.
2
Assemble the toasts
Toast sourdough. Divide cream cheese spread between sourdough and drizzle with remaining maple. Sprinkle with blueberries, remaining lemon zest, and as many poppy seeds as you'd like.
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