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

Scones

Oatmeal Chocolate Scones
1/3 cup oat flour (ground rolled oats)
1 tbsp Valrhona cocoa
dash of stevia
⅛ tsp baking powder
⅛ tsp baking soda
3 tsp ff buttermilk
1/4 ts almond extract
1 tsp mini chocolate chips

Preheat the oven or toaster oven to 400 degrees. Combine dry ingredients and stir to combine. Add wet ingredients and combine. Put in a prepared mini scone pan.. Bake @400 for15 minutes. All 3 of the scones are your breakfast entree. Add a protein and a fruit! Enjoy!

These scones have a denser, moist consistency, more like a regular scone.



Chocolate Chip Scones
1 tbsp oat flour (ground rolled oats)
1 1/2 tbsp wholewheat baking mix (e.g. Insta Bake)
1 tbsp Valrhona cocoa
dash of stevia
1 tbsp brown sugar
1 tsp ff margarine
⅛ tsp baking powder
⅛ tsp baking soda
3 tbsp ff buttermilk
1 ts caramel sf Archer Farms syrup
1 tbsp mini chocolate chips

Bake like above. This scone has a very light texture, almost like a brownie.



Apple Cinnamon Scones
1/4 cp Fiber One Apple Cinnamon Muffin Mix
2 TB eggbeaters
2 TB ff milk
1 ts ff butter spread (e.g. Parkay)
1/4 ts cinnamon extract
1/4 ts vanilla extract
1/2 TB brown sugar

Mix all ingredients, fill into scone pan, and bake for 15 min at 400F. Makes 4 mini scones. 215 kcal and 15g of protein. Just add a fruit for your complete breakfast.



Vanilla Pecan Scone
1/2 tbsp whole grain baking mix
1 tsp brown sugar
1/8 tsp baking soda
1/2 tsp ff margerine ( e.g. parkay)
1 tbsp ff sour cream
1/4 tsp vanilla extract
1 tbsp chopped, toasted pecans
1 ts orange zest

120 cals, 




Rosemary Cheddar Ham Scones
2 1/2 tbsp whole grain baking mix
1/8 tsp baking soda
1/2 tsp ff margerine ( e.g. parkay)
2 tbsp buttermilk
1 ts chopped dry or fresh rosemary
1 ts bacon bits
1TB ff cheddar
1/8 ts garlic powder
dash of salt

Upside Cherry Cheese Cake

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

Cheese cake filling
4 TB lf quark (or 0% fat Fage greek yogurt)
1/2 ts vanilla
1 TB eggbeaters
1 TB splenda
1/2 TB Krusteaz pancake mix

Cherry filling:
1/3 cp cherry pie filling, canned, splenda
1/2 ts vanilla
1 TB Torani SF Raspberry syrup

Make the batter and the fillings in separate bowls. For the cheese cake filling, mix quark and other ingredients until it is a really smooth, creamy texture. Mix the cherry pie filling with the vanilla and the raspberry syrup.

Fill batter in a small, sprayed spring form, and bake at 400F for 5 min. Take out of oven, pour cherry mix over solid surface of the cake base, and pour cheese filling on top of cherries. Bake for another 20-25 min at 400F. Let cool to room temperature before serving.

This a entire breakfast or 2 desserts. (250kcal for breakfast)

Upside Apple Cake with Walnuts and Maple Syrup

1 apple (peeled and sliced thin)
⅛ tsp nutmeg
2 Tbsp Heart Smart Bisquick
1 Tbsp quinoa flour or 1 Tbsp Any whey
dash of stevia
2 Tbsp FF milk
¼ Tbsp Promise FF butter spread
¼ cup + 1 Tbsp egg beaters
1/2 ts real maple syrup
1/4 ts vanilla extract
1 Tbsp candied, chopped walnuts


Heat oven to 400 degrees. Spray tart form (use one with no removable bottom, LOL). Place apple slices in a star pattern on bottom of tart pan. Stir together Bisquick, soy flour, and Splenda brown sugar. Add milk, butter spread, egg beaters and maple syrup to dry mix and beat until smooth. Pour over apples. Distributed candied walnuts on top, and bake 20 min in preheated toaster oven, or until golden and ”set".

One of my favorites!

1 breakfast entree + 1 fruit + 1 dinner fat (walnuts)

French Apple Pie

1 apple, peeled and sliced (fresh, frozen or canned)
⅛ tsp nutmeg
2 Tbsp Heart Smart Bisquick
1 Tbsp any whey
1 Tbsp Splenda
1 Tbsp brown splenda
2 Tbsp FF milk
¼ Tbsp Parkey FF butter spread
¼ cup egg beaters

Streusel Topping:
2 Tbsp Heart Smart Bisquick
1 Tbsp Splenda
⅛ ts vanilla extract
½ Tbsp Parkay FF butter spread

Heat oven to 375 degrees. Spray small spring from. Arrange apple slices on bottom of spring form. Stir together Bisquick, any whey, Splenda and nutmeg. Add milk, butter spread, and egg beaters to dry mix and beat until smooth. Pour over apples. Mix together streusel topping with a fork until crumbly. Top pie with streusel and bake 25 min, or until golden and ”set".

(based on Amy Smith's French Apple Cake)

Entire recipe counts as a breakfast entree, protein, and fruit at approx 240 kcal, 2 g fat, and 16 g protein.