Yogurt Parfait

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Ingredients

  • 1 Tbsp sliced almonds
  • 1 cup sliced strawberries (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 1 Tbsp plus 1 1/2 tsp Truvia® natural sweetener spoonable*, separated
  • 1 cup plain nonfat yogurt
  • 1/8 tsp almond extract

Instructions

  1. Place almonds in a small sauté pan and toast on medium heat, stirring often, until golden brown, about 3 to 5 minutes. Spoon almonds onto a plate to cool.
  2. Combine berries and 1 1/2 teaspoon Truvia® natural sweetener spoonable, or 2 packets of Truvia® natural sweetener, in a bowl and mix well.
  3. Place yogurt, 1 tablespoon of Truvia® natural sweetener spoonable or 3 packets of Truvia® natural sweetener and almond extract in medium bowl and mix until combined and yogurt is smooth.
  4. Assemble 2 parfait or water glasses. Place 3 tablespoons fruit into the bottom of each glass.
  5. Top fruit layer with 3 tablespoons of yogurt mixture.
  6. Repeat the layers and finish with a dollop of yogurt mixture on the top. Chill.
  7. Garnish with toasted nuts just before serving.
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Oat Hot Cereal with Fruit

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Ingredients

  • 7 cup(s) water, divided
  • 1/2 tsp table salt, divided
  • 1 cup(s) uncooked bulgur
  • 1 tsp pumpkin pie spice, divided
  • 3 cup(s) uncooked old fashioned oats
  • 1/3 cup(s) dried apricot halves, finely chopped
  • 1/3 cup(s) dried cranberries, finely chopped
  • 1/3 cup(s) packed brown sugar
  • 1 large pear(s), red-skinned, diced
  • 6 tsp maple syrup, warmed

Instructions

Bring 2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan; stir in bulgur and 1/2 teaspoon pumpkin pie spice. Bring to a boil; reduce heat to low and simmer, covered, until bulgur is cooked, about 8 to 10 minutes. Remove from heat, cover and let stand for 3 minutes; fluff with a fork.

Meanwhile, bring remaining 5 cups water and 1/4 teaspoon salt to a boil in another medium saucepan; stir in oats and 1/2 teaspoon pumpkin pie spice. Reduce heat to medium-low, and cook, stirring frequently until cooked, about 10 minutes; remove from heat.

Add bulgur, apricots, cranberries and sugar to oats and stir to combine. Serve cereal topped with diced pear and a drizzle of syrup. Yields about 3/4 cup cereal, a scant tablespoon pear and 1/2 teaspoon syrup per serving.

 

 

French Toast with Strawberry Sauce

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Ingredients

  • 2 cup(s) unsweetened frozen strawberries, very coarsely chopped
  • 1/4 cup(s) water
  • 1 Tbsp sugar
  • 4 large egg(s)
  • 3/4 cup(s) fat free skim milk
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 8 slice(s) reduced-calorie whole wheat bread, or multi-grain
  • 2 spray(s) cooking spray

 

Instructions

Put frozen strawberries and water in a small pot; set over low heat. Cook, stirring occasionally, until berries thaw and mixture becomes saucy, about 2 minutes; remove from heat and stir in sugar until dissolved.

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; dip bread into egg mixture, one slice at a time, flipping once, until evenly soaked.

Coat a very large non stick skillet with cooking spray; set over medium heat. Add soaked bread to skillet, a few pieces at a time; cook in a single layer until browned, flipping once, about 2 minutes per side. Cover French toast to keep warm and repeat with remaining pieces of bread. Serve French toast topped with strawberry sauce. Yields 2 slices French toast and about 1/4 cup sauce per serving.

 

 

German Chocolate Cake with Coconut-Pecan Frosting

Ingredients

Cake

4 oz milk chocolate, cut into piecesdbab146e76f77c0e402a5a7af7e4b644

1/2 cup water
2 cups sugar
1 cup butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla

Frosting

1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
3 eggs, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans or walnuts
1 teaspoon vanilla

Method

  • Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In 1-quart saucepan, melt chocolate with water over low heat, stirring frequently. Cool.
  • In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. Beat in chocolate mixture. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally. Pour batter evenly into pans.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Remove saucepan from heat. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread with 1/3 of frosting. Repeat with remaining cake layers and frosting, ending with frosting.

Original recipe from http://www.pillsbury.com

Eggs with Mushrooms and Bacon

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2 large egg (scrambled)
1 cup(s) button mushrooms, cooked in nonstick spray
2 slice(s) cooked turkey bacon
1 slice(s) reduced-calorie whole wheat bread, toasted
1 fl oz black coffee
Scramble eggs with mushrooms. Enjoy with turkey bacon, toast, and coffee