2 wholegrain bagels (200 g)
80 g light cream cheese
2 Zespri™ SunGold™ kiwifruit
100 g strawberries
50 g blueberries
1 large peach, stone removed (150g)
20 g agave syrup
The zest of ½ lemon
A few fresh mint leaves
- Cut the bagels in half and toast them. In a bowl, mix the cream cheese with the agave syrup, lemon zest, and the chopped fresh mint, saving some leaves to decorate.
- Peel and dice the kiwifruit and the peach. Wash and remove the stem of the strawberries, cutting into even-sized slices.
- Spread the cream cheese over the bagel halves and spread the cut fruit on top. Finish with the reserved mint leaves.