1) ORANGE FRENCH TOAST with Honey Yogurt Sauce
1/3 cup (80ml) Low-fat milk
1 Egg, lightly beaten
1/2 teaspoon (2ml) Grated orange rind
1/4 teaspoon (1ml) Salt
1/4 teaspoon (1ml) Vanilla extract
2 slices White or whole wheat bread
1/2 teaspoon (2ml) Margarine or butter
HONEY YOGURT SAUCE
1/4 cup (63ml) Low-fat plain yogurt
1 teaspoon (5ml) Liquid honey
In shallow pie plate, combine milk, egg, orange rind, salt and vanilla extract. Dip each bread slice into egg mixture, coating each side well.
In large nonstick frying pan, melt margarine over medium heat. Cook bread for 2 minutes each side or until golden brown. Serve sprinkled with nutmeg.
OVEN PREPARATION Melt margarine on nonstick baking pan in 400 F oven. Place dipped bread slices on pan. Bake for about 10 min per side. This makes a crisper French toast.
Prep about 10 min, cook 5 min frying pan or 20 min oven.
In small bowl, combine yogurt and honey. Makes 1/4 cup. Prep: 5 min
Cinnamon French Toast without sauce
Replace orange rind with 1/2 teaspoon (2mL) ground cinnamon
Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993
Canadian Diabetes Association.
2) Mini Pancakes with Strawberry Sauce
1 cup (250ml) Skim milk
1 Egg white
1 teaspoon (5ml) Vanilla
1 cup (250ml) All-purpose flour
1 1/2 (7ml) teaspoon Baking powder
1 pinch Salt
1 pinch Cinnamon
1 teaspoon (5ml) Canola oil
1/2 cup (125ml) Low-fat yogurt
1 small packet Frozen strawberries
1/2 cup (125ml) Water
1 tablespoon (15ml) Granulated sugar
2 teaspoon (10ml) Cornstarch
Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened.
In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended.
Heat small nonstick frying pan until drop of water sizzles on it. Lightly brush pan with oil. For each pancake, pour 2 tbsp batter onto pan. Cook for 1 minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing pan with oil as required.
Spoon Strawberry Sauce over pancakes; garnish with yogurt.
From: KAITLIN YOUNG
½ (1 pound) loaf white bread, cut into cubes
680 grams cheddar cheese, shredded
135 grams cubed cooked ham
475 ml milk
1 gram salt
1 dash hot pepper sauce, or to taste
25 grams chopped green onion
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch (23cm x 33cm) baking pan.
Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
So I hope that you enjoy these diabetic breakfast recipes.
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