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[ Post by Lisa Tedder ][ Post on June 4, 2013 ][ In Breakfast ]
Sometimes random conversations with strangers or people I meet briefly have led to discovering a great new recipe. Last week I began a conversation with a new checkout girl at Kroger. I’m not even sure how the subject of breakfast came up but she told me how to make these delicious bread cups filled with cottage cheese and fruit. She is obviously a fellow foodie as she didn’t even have to ask what some of my vegetables were, like some of the young checkout clerks. I’m always amazed when someone can’t name simple, everyday herbs, fruits and vegetables like parsley and beets.
Her muffin/bread cup recipe sounded so good that I couldn’t wait to try it. As with many recipes, you can make this as healthy as you like or you can add more sugar and fat and corrupt it. You choose. Don’t let the cottage cheese option turn you off if you don’t care for cottage cheese. My son liked it and he really doesn’t care for cottage cheese.
I’m going to present this recipe the way she told it to me and the way I made it to keep it healthier. Low fat cottage cheese has 10 grams of protein and only 2.5 grams of fat and 4 grams of sugar in half a cup. While creamy and uber delicious, cream cheese has 2 grams of protein, 6 grams of fat and 2 grams of sugar in 2 tablespoons. Not much nutritional bang for your buck there. Make this with whole wheat bread and you score again with more protein and fiber. Skip the powdered sugar to keep this healthier and you are really doing well. I did drizzle some pancake syrup on top. We use Aunt Jemima Lite syrup and save 103 calories and 6.7 grams of sugar per 1/4 cup. I believe small efforts really do add up; shave some calories here and there, eat more fruits and vegetables, drink water and exercise. It’s not that hard. Anyway, here is the recipe though I’m not sure what to call it. Make the muffin cups the night before and breakfast will be a snap in the morning.
Breakfast Bread Cups
6 slices of whole wheat bread (I used Pepperidge Farm’s Cinnamon Raisin bread)
1 egg beaten with 1/4 cup milk and 1 tsp. cinnamon
fresh fruit of your choice, I used raspberries
powdered sugar and pancake syrup, optional
Heat oven to 375. Spray a 6 cup muffin tin with cooking spray. Dip the bread into the egg mixture and press into the muffin cups. The bread may tear but press it together to form a cup, not a wad. Bake 10 to 15 minutes or until crisp. Remove carefully from pan and fill with a large spoonful of cottage cheese. You may wish to sprinkle a bit of powdered sugar on the cottage cheese, I skipped this. Top with the fruit and drizzle a bit of syrup over the top. Simple and quick but very tasty. If you wish to be more sinful, use cream cheese instead of cottage cheese. Just don’t blame me if you have thunder thighs.
I also came across this idea on Facebook and had to give it a try. This is a good way to use up those over ripe bananas plus have a quick breakfast on the go if you whip these up the night before. Takes maybe 20 minutes start to finish.
Easy Banana Cookies
2 ripe bananas, mashed
1 cup quick oats (I used regular with success)
1 tsp. cinnamon
Add ins: try a handful of chopped nuts, chocolate or peanut butter chips, raisins, craisins, sunflower seeds, wheat germ, dried, hopped apricots. Your imagination is the limit.
Heat oven to 350 and lightly spray a baking sheet with cooking spray. Mix all ingredients throughly. Drop batter by spoonful onto cookie sheet and bake 15 minutes. If you like crisper cookies, flatten with a fork before baking. One recipe I saw said to flip them over and bake an additional few minutes to really crisp them up. I left mine softer this time. Recipe claimed to make 16 cookies but I only got 11 and they are very small. Not the best “cookie” but a decent breakfast alternative.
Upadated on June 4, 2013
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