Start your day right with this refreshing and nutritious breakfast bowl featuring vibrant yellow kiwis. As a seasoned recipe developer with years of experience creating wholesome meals, I've crafted this recipe using fresh Zespri Sungold kiwis for a burst of tropical flavor and natural sweetness.
Ingredients (serves 2)
– 4 Zespri Sungold kiwis
– 2 tablespoons icing sugar
– 1 tablespoon water
– 1 sweet potato
– 250 grams oat flakes
– 250 grams low-fat quark
– Handful of blueberries
– Honey to taste
Prepare the dried kiwi crisps
Peel 2 yellow kiwis and slice them thinly. Arrange on a baking tray and dry in the oven at 80°C for 6 hours. Cool completely, then cut into thin strings for garnish.
Assembly steps
1. Peel the remaining 2 yellow kiwis and dice them.
2. Heat a pan over medium heat, add 2 tablespoons icing sugar, and caramelize until lightly browned. Stir in the diced kiwi and 1 tablespoon water. Simmer for 2 minutes, stirring to form a thick compote.
3. Peel the sweet potato and grate it finely. Blanch in boiling water briefly, then shock in ice water and drain well.
4. Divide the low-fat quark into bowls and mix in the oat flakes. Top with blueberries, spoon over the kiwi compote, and garnish with dried kiwi strings and prepared sweet potato. Drizzle with honey for extra sweetness if desired.
