Fruit Filled Puff Pancakes

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Aren’t These Delectable? 

These low-calorie breakfast pancakes deflate after baking and form a “bowl” to fill with fruit.  Only 163 Calories!




Nonstick cooking spray

1/4 cup refrigerated or frozen egg product, thawed or one egg

2 TBSP all-purpose flour

2 TBSP fat-free milk

2 tsp cooking oil

Dash salt

1 TBSP reduced-sugar orange marmalade

1 TBSP orange juice or water

1 small banana, sliced

1/2 cup sliced fresh strawberries or fresh blueberries




1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.

2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.

3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake.

Makes 2 servings.

Recipe from Diabetic Living





Raspberry Strudel Croissants

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Yes!  You Can Have Pastry and Still Stay Slim on the Road!

These are Only 35 Calories Each and Fat Free!  Yum!





1/4 cup frozen red raspberries, thawed and drained, or fresh red raspberries

2 TBSP low-sugar red raspberry preserves

1/4 tsp finely shredded lemon peel

4 sheets frozen phyllo dough (14 x 9 – inch rectangles), thawed

Butter-flavored nonstick cooking spray

Powdered sugar and/or finely shredded lemon peel (optional)

Fresh raspberries (optional)


1. In a small bowl, combine the 1/4 cup raspberries, preserves, and the 1/4 teaspoon lemon peel. Using a potato masher or the back of a large spoon, mash berry mixture.

2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Unfold phyllo dough; place one sheet of the dough on a clean flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat phyllo sheet with nonstick cooking spray. Place another sheet of the phyllo dough on top of the first sheet; coat with nonstick cooking spray. Repeat layering with two more sheets, coating each with nonstick cooking spray. You should have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2-inch circle in the dough (discard dough that is cut away to form the circle).

3. Cut circle into six wedges. Spread the raspberry mixture atop wedges, leaving a 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.

4. Bake for 12 to 14 minutes or until pastry is golden brown. Transfer to a wire rack; let cool. If desired, sprinkle croissants with powdered sugar and/or additional lemon peel. If desired, garnish with additional fresh raspberries.

Makes 8 Servings

Recipe from Diabetic Living

Smoked Salmon Breakfast Wraps

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A Change of Pace from Boring Breakfasts!

You Can Even Roll These Up and Take with You Sight-Seeing!






1/3 cup light cream cheese spread

1 TBSP snipped fresh chives

1 tsp finely shredded lemon peel

1 TBSP lemon juice

Four 6-7 inch whole wheat flour tortillas

3 ounces thinly slice smoked salmon (lox-style), cut into strips

1 small zucchini, trimmed

Lemon wedges (optional)


1. In a small bowl, stir together cream cheese, chives, lemon peel, and lemon juice until smooth. Spread evenly over tortillas, leaving a 1/2-inch border around the edges.

2. Divide salmon among tortillas, placing it on the bottom half of each tortilla. To make zucchini ribbons, draw a sharp vegetable peeler lengthwise along the zucchini to cut very thin slices. Place zucchini ribbons on top of salmon. Starting from the bottom, roll up tortillas. Cut in half. If desired, serve with lemon wedges.

Recipe from Diabetic Living

Breakfast Pineapple Bread Pudding

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Start Your Morning with Comfort Food:  Bread Pudding in a Skillet!  Lighter than Traditional Bread Pudding and Just as Yummy!


2 large egg whites
1 large egg
2/3 cup fat-free skim milk
1 teaspoon vanilla extract
4 slices day old whole wheat bread
1 teaspoon canola oil
8 teaspoons unpacked brown sugar, divided
4 canned pineapple slices in juice, drained


Combine egg whites, whole egg, milk and vanilla extract in a large, deep bowl. Soak bread in egg mixture for about 1 minute; set aside.

Heat oil in a 12-inch nonstick skillet over medium heat until sizzling; place 2 slices of bread in a single layer in skillet. Spread 2 teaspoons of sugar over each piece of bread; cook bread until well-browned, about 4 to 5 minutes. Flip bread over; cook until well-browned on other side and sugar is melted, about 2 minutes more. Flip bread over again; place a pineapple ring on top of each slice. Flip bread again; cook until pineapple is warm, about 2 to 3 minutes. Set aside and cover to keep warm; repeat with remaining ingredients. Serve immediately.

Blueberry or Raspberry Baked Oatmeal

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This is Terrific! 

You Can Bake a Pan of this Once, and Re-Heat it the Rest of the Week! 




One cup old-fashioned rolled oats

1/4 cup chopped walnuts, divided

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

Pinch of salt

1/4 cup sugar free maple syrup

1 cup low fat milk

1 large egg, lightly beaten

2 TBSP. butter, melted and cooled slightly

1 tsp. vanilla extract

2 to 3 ripe bananas, peeled and sliced

One cup blueberries or raspberries, fresh or frozen


1.  Preheat Oven to 375-degrees. 

2.  Lightly grease a 2-quart baking dish.  In a medium bowl, mix the oats, half the walnuts, baking powder, cinnamon, and salt.  Stir to combine.  In a liquid measuring cup, combine the syrup, milk, egg, butter and vanilla.

3.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.

4.  Sprinkle the remaining nuts and berries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Note:  Easily reheats, so you can make this big batch and eat quickly all week!

Note:  You can use fresh or frozen berries.  Frozen berries do not need to be thawed.

Recipe from

Coffee Cake in a Mug for One

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 Lighten Up Your Mornings

with this Quick and Healthy

Coffee Cake in a Mug for One!



3 TBSP. flour

1/4 tsp. baking powder

1/16 tsp. salt

1 TBSP. sugar or 1 packet artificial sweetner

1 TBSP. plus 2 tsp. water

2 tsp. applesauce or melted margarine

1/4 tsp. vanilla extract


1/8 tsp. cinnamon

1 and 1/4 tsp. brown sugar

1/2 tsp. melted light margarine

tiny, tiny pinch of salt

2 pecan halves or walnut halves (optional)


Can be microwaved or baked.  If using an oven, preheat to 330-degrees.  Combine batter dry ingredients and mix well.  Add wet and mix until just blended.  In a tiny bowl, combine all streusel ingredients.  Fill a greased muffin tin 1/2 way with the batter (or a ramekin or mug, if using the microwave).  Sprinkle on 2/3 of the streusel, then spoon the remaining batter on top.  Finally, sprinkle on the rest of the streusel and top with nut halves.  Cook 12-13 minutes in the oven, or around 1 minute in the microwave (microwave times may vary).  Only appx. 150 calories!

Recipe from Chocolate-Covered Katie

Quick Stovetop Granola

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Quick Stovetop Granola

No need to Heat Up the Oven!  Pack A Handful in a Resealable Plastic Bag for a Pick-Me-Up or Have for Breakfast with a Dollop of Non-Fat Vanilla Yogurt




  • 2 cups quick-cooking oats
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1/4 cup slivered almonds
  • 2 tablespoons golden raisins
  • 2 tablespoons flaked coconut


  • In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, about 1-2 minutes.
  • Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container. Yield: 3 cups.

1/4 Cup = 102 Calories

Recipe from



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