Free Diabetic Breakfasts

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

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!

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

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!