Category: Breakfast

Edita’s Ultimate Breakfast Parfait

2 cups nonfat yogurt yoplait

2 cups of your favorite granola without nuts

2 cups fresh berries hulled and sliced (raspberries, blueberries, strawberries)

4 tablespoons honey

  1. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
  2. Spoon 2 tablespoons of granola overtop and smooth surface.
  3. Spoon 2 tablespoons of fruit overtop and smooth surface.

Repeat the process, adding a bit of honey here and there to taste.

Makes 4 servings.

Edita’s Tip

Put out the ingredients for this

wonderful breakfast dessert, and let your

family make their own any way they like!

Orange Raisin French Toast

952032_s2 eggs, lightly beaten

1 cup skim milk

2 teaspoons orange zest (grated orange rind)

8 slices raisin bread

cooking spray

  1. In a shallow bowl combine the eggs, milk and orange zest.
  2. Dip the slices into the mixture one at a time, both sides until they are well coated.
  3. Fry in a large skillet sprayed with non fat cooking spray until both sides are golden brown. Serve hot with a little maple syrup or a light dusting of powdered sugar.

Makes 4 servings.                                 Serving size: 2 slices

Breakfast Brownies

Cocoa dust Heart shape isolated¾ cup pastry flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup mashed tofu

2 tablespoons applesauce

2 tablespoons honey

1/3 cup maple syrup

1 teaspoon vanilla

¼ cup unsweetened carob powder

cooking spray

Preheat oven to 350°F.

  1. Combine all dry ingredients and wet ingredients in separate bowls. Mix together well with mixer until very smooth. If too thick, add 1 tablespoon of water.
  2. Spread batter in an 8-inch non-stick square pan sprayed lightly with cooking spray. Bake 20-25 minutes or until a toothpick comes out clean. Do not over bake! Let cool about 10 minutes. Cut into squares.

Makes 16 servings.                  Serving size: 1 brownie

Edita’s Tip

This recipe was the very first one I made with tofu.

It won me over!

Twice the Berry Muffins

800 Berries Baskets1 ½ cups flour
½ cup cream of wheat cereal, uncooked
½ artificial sweetener
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 container (8-ounces) raspberry non-fat yogurt
1 cup egg substitute
¼ cup skim milk
¾ cup fresh blueberries
cooking spray

Preheat oven to 400°F.

Mix flour, cereal, sweetener, baking powder and cinnamon; set aside.  Blend yogurt, egg substitute, and milk until well blended.  Stir into dry ingredients just until blended; stir in blueberries.
Line muffin tins with paper muffin cups. Fill cups ¾ full. Bake 20 minutes or until done.

Makes 12 servings.                  Serving size: 1 muffin

Edita’s Tip
Blueberries are now recognized as one of the
richest sources of antioxidants!

Page 3 of 3

Powered by WordPress & Theme by Anders Norén