Diabetic
Breakfast Oatmeal
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Diabetic Breakfast
Oatmeal Ingredients:
3 cups skim milk
1 1/2 cups quick cooking oats
1/3 cup dried fruit bits or raisins
1 medium apple, unpeeled, cored, cubed
3 tablespoons raw unsalted sunflower seeds, toasted
1/4 to 1/2 teaspoon maple extract
2 1/2 to 3 1/2 teaspoons Equal
2 to 3 dashes salt Ground cinnamon
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Diabetic Breakfast
Oatmeal Method:
Combine milk, oats,
fruit bits, apple, sunflower seeds, and maple extract in medium
saucepan. Heat to boiling over medium-high heat, stirring constantly.
Reduce heat and simmer until thickened, 2 to 3 minutes. Stir in
Equal and salt. Spoon cereal into bowls. Sprinkle with cinnamon
before serving.
Makes 4 servings.
Enjoy your freshly
made Diabetic Breakfast Oatmeal!
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Dutch
Apple Pancakes
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Dutch Apple Pancakes
Ingredients:
4 eggs
3/4 cup skim milk
3/4 cup self raising flour
1 1/2 teaspoons Equal
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking apples, sliced
2 tablespoons margarine
5 1/2 teaspoons Equal
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 dashes ground allspice
1 tablespoon lemon juice
1 cup apple cider
4 teaspoon cornstarch
Ground cinnamon
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Dutch Apple Pancakes
Method:
Mix eggs, milk,
flour, 1-1/2 teaspoons Equal and salt in medium bowl (batter will
be slightly lumpy). Heat 1 tablespoon margarine in 12-inch oven-proof
skillet until bubbly; pour batter into skillet. Bake pancake in
preheated 425*F (220*C) oven 20 minutes; reduce temperature to
350*F (175*C) and bake until crisp and golden, 7 to 10 minutes
(do not open oven door during baking). Transfer pancake to large
serving plate. Meanwhile, sauté apples in 2 tablespoons margarine
in large skillet until apples begin to soften, 5 to 7 minutes.
Mix in 5 1/2 teaspoons Equal, spices and lemon juice. Add 3/4
cup cider and heat to boiling. Mix cornstarch and remaining 1/4
cup cider; add to boiling mixture, stirring until thickened, about
1 minute. Spoon apple mixture into pancake. Sprinkle with cinnamon.
Makes 8 servings.
Enjoy your freshly
made Dutch Apple Pancakes!
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