Blueberry German Cheese Cake

This is a cheese cake based on typical German cheese cakes, which are made with Quark (instead of ricotta or cream cheese). Greek yogurt is a good replacement for quark. The cheese cake has a 'fluffier' texture than American cheese cakes and is lighter, both in taste and calories.

special needs: small 4-1/2-inch springform  (also available at Target)

Cake base layer:
1/4 cup Krusteaz pancake mix
1/4 cp ff milk
1 Tbsp egg beaters
¼ ts vanilla
¼ ts baking powder

Cheese filling:
4 TB Greek yogurt
1/2 ts vanilla
1 TB eggbeaters
dash of stevia
1/2 TB Krusteaz pancake mix
zest of 1/2 lemon (microplaned)

Blueberry filling:
1/2 cp fresh wild blueberries
1 ts sugar

Make the batter and the fillings in 3 separate bowls.

For base cake batter, just mix all the ingredients. Fill batter in a small, sprayed springform pan, and bake at 400F for 5 min.

For the cheese filling layer, mix quark and other ingredients until it is a really smooth, creamy texture.

For the blueberries, heat the rum and sugar in a small stainless steel pot on the stove, and mix until sugar is dissolved (1-2 min). Heat slowly. Add the blueberries, and heat mixture on medium-high for 1-2 min, turn off heat (if electric), and let simmer on still hot plate.

Now, spoon blueberry mix over the solid surface of the cake base, still in the springform pan. Carefully spoon cheese filling on top of blueberries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.

Blueberry Cake with Maple Syrup

1/2 cp wild fresh blueberries
1 Quaker Oats maple brown sugar oatmeal
1 TB egg beaters
1/2 ts baking powder
1 ts brown sugar
4 TB sugar free applesauce
zest and juice of 1/2 lemon

Mix all ingredients, pour into a butter-PAM sprayed springform pan, and bake at 425 degrees for 20 min. Let cool, and serve with fresh blueberries.

Walnut Kalamata Foccaccia

2 TB whole-grain Instabake mix
1 TB wheat bran (made from Fiber one wheat bran)
1/4 ts baking powder
1 TB chopped, toasted walnuts
4-5 kalamata olives, sliced
2 TB ff milk

Mix all ingredients, and pour into a spray small metal baking pan, and bake at 400F for 20min.

Taste test: Yummy!!! --- Pict with goat cheese from the farmer's market.

Mini Foccaccia

2 TB whole-grain Instabake mix
1 TB wheat bran (made from Fiber one wheat bran)
1/4 ts baking powder
1 ts herbs de provence
1/2 ts garlic power (not garlic salt!)
2 TB ff buttermilk

Mix all ingredients, and pour into a spray small metal baking pan. Spray top with olive oil spray, and add a dash more herbs de provence. Bake at 400F for 20-25min.


Multiseed Bun



This is a different version of the mini foccaccia. This one used the Trader Joe's whole-grain baking and pancake mix. It is a bit higher in fat content, so I use less of the baking mix and add any whey. It came out really crunchy and a bit sweet.

1.5 TB Trader Joe's whole grain baking mix
1 TB wheat bran (made from ground Fiber One bran cereal)
1/2 TB any whey
1/4 ts baking powder
1.5 TB ff milk
1/4 ts of white sesame seeds, black sesame seeds, poppy seeds, and cumin seeds.


Mix all ingredients beside seeds in a small bowl. PAM-spray a small metal baking pan, fill with dough, and sprinkle with the seeds. Bake at 400F for 20 min.

Panettone French Toast with Strawberries

1/2 of mini panettone (italian brioche with raisins, etc)
2 TB eggbeaters
1/2 capful of vanilla extract
1/4 capful of almond extract
dash of cinnamon
2 TB ff coolwhip
1 cup fresh strawberries
1 TB sugarfree Torani Raspberry syrup
1/2 ts brown splenda

Slice strawberry, and marinade in a bowl with raspberry syrup and brown splenda while preparing the french toast. Slice the panettone into 2-3 slices. Combine eggbeaters, vanilla, almond extract and cinnamon, and let panettone soak up the egg beaters. In a non-stick skillet. heat a few sprays of ICNBINB spray, and keep on medium heat. Brown panettone slices from both sides, and serve with whipped cream and strawberries!

1 breakfast entree + fruit.

Strawberry Shortcake

Cake layer:
1/4 cp Krusteaz pancake mix
1/4 cp butter milk
1 TB egg beaters
1/4 ts vanilla extract
1/4 ts baking powder
1 TB brown splenda

Topping:
4 TB ff Coolwhip (45kcal)
1 cup whole fresh strawberries, halved (45 kcal)

1 TB Torani sf raspberry syrup
1 TB fresh-pressed lemon juice
1 ts sf strawberry preserve

Tools:
small bundt cake form
pastry bag with decorative top
straw

Mix the cake ingredients, and fill in a prepared small bundt cake form (here, the idea is to create a ring for the short cake; a entire round surface might need too much whipped cream and strawberries). Bake the cake batter at 400F for 15 min. Remove from pan and cool.

Once cooled, turn the cake with the decorative side down and the flat side up. Mix raspberry syrup, lemon juice and strawberry preserve. Poke small holes in the flat side of the cake with the straw, and drizzle syrup mix into the tiny holes. Fill the whipped cream in the pastry bag, and decoratively arrange on the short cake. Place strawberries on top. Enjoy!

Short cake is breakfast entree + fruit. 211kcal. You just need a protein.

Poppy Seed Bun and Cheesy Ham Bun

Poppy Seed Bun

2 1/2 tbsp Insta Bake whole grain baking mix
1 tsbp Wheat bran
dash of baking powder
1 tsp poppy seeds
2 tbsp ff milk

Preheat oven to 400 degrees. Spray a single serve mini metal pan with cooking spray. Mix all ingredients together and pour into dish. Sprinkel with more poppy seeds. Bake for 15-20 minutes or until done. Let cool for a few minutes, and serve!

86 calories

Cheesy Ham Bun

2 1/2 tbsp Insta Bake whole grain baking mix
1 tsbp Wheat bran
dash of baking powder
1 tsp bacon bits
1 tsp soy-based veggie cheddar shredded cheese
2 tbsp ff milk

Preheat oven to 400 degrees. Spray a single serve mini metal pan with cooking spray. Mix all ingredients besides the cheese together and pour into dish. Sprinkle with shredded cheddar cheese. Bake for 15-20 minutes or until done. Let cool for a few minutes, and serve!

100 calories