Muffins with arugula pesto

A sweet and tasty appetizer for Valentine’s Day.



  • 1 yoghurt
  • 1 egg
  • 2 tbsp. olive oil
  • 1/2 tsp. of baking powder
  • 1 garlic clove
  • 6 slices of cooked beetroot
  • 50 g of lamb’s lettuce
  • 50 g of arugula
  • 15 g of Maïzena
  • 25 g grated Parmesan cheese
  • 15 g of pine nuts
  • Mixed bays
  • 2 “petits Suisses” 0% (white cheese)
  • Energy Diet bread and its tomato-vegetable spread



  • Lightly butter 6 individual molds.
  • Cut thin, heart shaped slices of beetroot and place a heart at the bottom of each mold.
  • In a blender, mix the cheese, the rocket, the garlic clove, the pine nuts, the parmesan and the olive oil. Mix until a puree with the consistency of a pesto is obtained.
  • To the blender, add the Maïzena, yoghurt, 8 doses of Energy Diet bread, egg, baking powder, salt and some of the mixed bays.
  • Mix and place the mixture on the beetroot and cook for 25 minutes at 180 °C. Let cool before unmolding and turning to visualize the heart.
  • Mix the spread with the white cheese and form small dumplings. Arrange the muffin and dumplings with a bouquet of lamb’s lettuce and rocket.