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  • High in protein
  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Peanut free
  • Egg free

After a brekkie to impress? Take it to the next level with this sweet labne on toast with four tasty topping ideas.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + overnight draining time
Sweet labne on toast with four tasty topping ideas


  • 500g Greek-style yoghurt
  • 1 1/2 tbs honey
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • Toasted sourdough slices, to serve

Roasted Rhubarb and Pistachio

  • 4 rhubarb stems, cut into 5cm lengths
  • 1 orange, zested, juiced
  • 2 tbs caster sugar
  • 1/4 cup (35g) chopped toasted pistachios

Apple and Tahini Labne

  • 2 tsp tahini
  • 1 small Granny Smith apple, thinly sliced
  • 1 tbs honey
  • Thyme sprigs, to serve

Jammy Berries

  • 300g frozen blackberries
  • 2 tbs caster sugar
  • 1 tsp vanilla bean paste
  • Mint leaves, to serve

Crunchy Hazelnut

  • 1/2 cup (70g) coarsely chopped toasted hazelnuts
  • 2 tbs maple syrup

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a large sieve with muslin and place over a large bowl. Combine the yoghurt, honey, vanilla and cinnamon in a bowl. Spoon yoghurt mixture into lined sieve. Loosely cover with plastic wrap. Place in fridge overnight to drain.
  2. Step 2

    Remove the drained yoghurt (labne) from the fridge, discarding the excess liquid in the bowl.
  3. Step 3

    To make the roasted rhubarb and pistachio, preheat oven to 180°C. Line a baking tray with baking paper. Place the rhubarb on lined tray. Drizzle with the orange juice and sprinkle with the orange zest and sugar. Bake for 10 mins or until the rhubarb is just tender. Cool for 10 mins. Spoon the labne over toasted sourdough slices. Top with the rhubarb mixture. Drizzle with pan juices. Sprinkle with pistachio.
  4. Step 4

    To make the apple and tahini labne, stir the tahini through the labne. Spread over toasted sourdough slices. Top with apple and drizzle with honey. Sprinkle with thyme sprigs.
  5. Step 5

    To make the jammy berries, place the blackberries, sugar and vanilla in a frying pan over high heat. Cook, stirring occasionally, for 5-7 mins or until the berries release their juices and the syrup thickens. Transfer to a heatproof bowl. Chill for 30 mins. Spoon the labne over the toasted sourdough slices. Top with the berry mixture. Sprinkle with mint leaves.
  6. Step 6

    To make the crunchy hazelnut, spoon labne over the toasted sourdough slices. Sprinkle with hazelnut. Drizzle with maple syrup.

Nutrition Information


Energy: 1091kJ/261 Cals (13%)

Protein: 10g (20%)

Fat: 5g (7%)

Sat fat: 3g (13%)

Carb: 43g (14%)

Sugar: 27g (30%)

Fibre: 1g (3%)

Sodium: 256mg (13%)