Breakfast has become my favorite meal of the day. If I am not careful, I could eat breakfast 3 times a day! And the weekend seems like a good time to indulge in some guilt-free but delicious breakfast recipes.
As promised, here is the recipe for the ‘cottage cheese muffins.’ I have renamed them Cherry Popovers because that is what they are like. Mmmmm Mmmm Good! I think it’s so much fun to see how we can take an original recipe and adjust it to our own ‘food intake’ needs. This was a recipe I found on Lori’s website, which she had adjusted from another website to fit into her low-carb life. I adjusted Lori’s recipe just a little to fit into my low-fat, high-fiber life. So there you have it- the same recipe three ways. Take your choice. I also looked up this link on how to make the perfect popover. If you want to work at it, you could probably use a few of her hints to make these even better. But I decided they were just fine with my simple recipe. BTW, originally I was attracted to these because I love cottage cheese. But when baked there is no trace of cottage cheese texture or taste left. So those of you who don’t like cottage cheese should still try these!
1/2 cup low-fat cottage cheese
3/8 cup whole wheat pastry flour
1/2 tsp baking powder
4 egg whites, or 2/3 cup egg beaters
3/4 cup cherries (fresh in season, frozen ‘sweet cherries’-no sugar added type) If using frozen, partially thaw.
Pre-heat oven to 400. Spray muffin pan with Pam or spray oil. Mix egg whites and cottage cheese with a whisk. Add dry ingredients and whisk in. Divide evenly into 6 muffin cups. Divide cherries evenly into cups. Bake 30 minutes. Should puff up quite a bit, will be golden brown and crispy outside, very moist inside. I think they might puff up more if you use real egg whites, but they worked fine with the egg beaters. Delicious. And only 1 point each!
This recipe could be varied a million ways. Lori’s recipe was for savory muffins, with dried tomatoes, cheese and herbs added. I might try the batter plain, and then make a fruit ‘syrup’ to pour over the top with some lite cool whip, for a great dessert.
I was reminded this morning of one of my all time favorite recipes, from Hungry Girl. This is one recipe I used as is, no adjustments of my own. It makes 3 blueberry pancakes for 3 points, and honestly, they always hold me until lunchtime, which is very unusual for me. Probably just the right combination of protein and fruit. I will just put that recipe in my sidebar.
My new subscription to Nutrition Action Healthletter came the other day, and they have some very interesting, very scientific information, that I think might be very motivational to most of us in regards to keeping up the exercise. I will try to give an easy to understand synopsis of the article tomorrow.