Granola Stuffed with Lemon Breakfast Cream
INGREDIENTS:
1 1/2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 c Low-fat, fruit juice
-sweetened granola
1/3 c Fruit sweetener *recipe at
-start of this section
2 tb Oil
1 Egg white
1/2 c Non-fat plain yogurt
2 tb Skim milk
1/4 c Chopped dates (optional)
1 1/2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 c Low-fat, fruit juice
-sweetened granola
1/3 c Fruit sweetener *recipe at
-start of this section
2 tb Oil
1 Egg white
1/2 c Non-fat plain yogurt
2 tb Skim milk
1/4 c Chopped dates (optional)
This recipe was contributed by Patti Lynch, and appears in her wonderful cookbook titled "Gourmet Inspirations:The Art of Healthy Cooking." This is the world's best breakfast in my opinion. It is quick to fix, hot, cozy, and healthy. It's so good it could be considered one of my comfort foods.
Combine first four ingredients and blend well. In separate bowl, combine fruit sweetener, oil, yogurt, and egg white. Beat well and add to flour mixture. Add enough milk to make mixture doughy, but not sticky. On floured board or cloth, knead dough until smooth.
Transfer to baking sheet which has been sprayed with non-stick cooking spray. Bake 10-15 minutes at 375F or until golden.
NUTRITIONAL INFORMATION per serving 163 Calories; 4g Fat; 27gCarbohydrate; 0mg Cholesterol; 5g Protein; 93mg Sodium EXCHANGES: 1 fruit exchange; 1 fat exchange
Combine first four ingredients and blend well. In separate bowl, combine fruit sweetener, oil, yogurt, and egg white. Beat well and add to flour mixture. Add enough milk to make mixture doughy, but not sticky. On floured board or cloth, knead dough until smooth.
Transfer to baking sheet which has been sprayed with non-stick cooking spray. Bake 10-15 minutes at 375F or until golden.
NUTRITIONAL INFORMATION per serving 163 Calories; 4g Fat; 27gCarbohydrate; 0mg Cholesterol; 5g Protein; 93mg Sodium EXCHANGES: 1 fruit exchange; 1 fat exchange