fruit cheesecake salad

This is the kind of fun breakfast I like to make when we have had pancakes every Saturday for all 52 weeks of the year. A colourful fruit salad topped onto toasted buttered croissants and served with my quick vanilla cream cheese sauce, it has all the flavours of a cheesecake, but for breakfast instead.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by putting the peaches, blackberries, strawberries, cranberries and pistachios in a bowl. Mix well.

Step 2

Mix the cream cheese, vanilla and maple syrup in a separate bowl until smooth.

Step 3

Cut or rip open the croissants lengthways and brush the insides with melted butter.

Step 4

Pop a large non-stick pan on the heat, add the croissants, butter-side down, and toast for 1–2 minutes till golden. Do this till you have finished all of them.

Step 5

Pop on a platter and add the fruit salad into the centre of the croissants. Spoon over the cream cheese filling and it is ready to eat.