Cooking with Marlene Koch

Cinnamon Bun Breakfast Focaccia

Cinnamon Bun Breakfast Focaccia
Categorized as: Breads-Muffins, Breakfast
 
Makes servings.

Ingredients:

1 (16-ounce) package Pillsbury Hot Roll Mix
¼ cup Equal® Spoonful*
2½ teaspoons ground cinnamon, divided use
1 cup very hot tap water
1 large egg, slightly beaten
5 tablespoons stick butter or margarine, melted, divided use
¾ cup dried cranberries
¼ cup Equal® Spoonful**
1 cup reduced-fat granola cereal
4 ounces reduced-fat cream cheese, softened
2 tablespoons Equal® Spoonful***
½ teaspoon vanilla extract
1 to 2 tablespoons 2% milk

* May substitute 6 packets Equal sweetener
** May substitute 6 packets Equal sweetener
*** May substitute 3 packets Equal sweetener

Directions:

1. Combine hot roll mix, yeast packet, ¼ cup Equal® and 1½ teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
2. Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine ¼ cup Equal®, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
3. Bake in preheated 375°F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
4. Meanwhile, beat cream cheese, 2 tablespoons Equal®, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.

Nutritional Info (per serving):

Calories 198
Protein 5g
Carbohydrate 30g
Fat 7g
Cholesterol 27mg
Sodium 228mg

Food Exchanges: 2 starch, 1 fat.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Cinnamon Almond Coffeecake

Cinnamon Almond Coffeecake
Categorized as: Breakfast, Desserts
 
Makes servings.

Ingredients:

1 (16-ounces) package hot roll mix
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 teaspoons grated lemon peel
¾ cup Equal® Spoonful**
1 large egg
2 tablespoons stick butter or margarine
½ cup fat-free sour cream
¾ cup very hot tap water
¼ cup toasted sliced almonds (optional)

** May substitute 18 packets Equal sweetener

Directions:

1. Combine flour and yeast from hot roll mix in medium bowl. Add spices, lemon peel and 3/4 cup Equal®; mix well. Stir in remaining ingredients except Mixed Fruit Filling and almonds, to make soft dough.
2. Knead dough on lightly floured surface about 5 minutes or until smooth. Cover dough with bowl; let stand 15 minutes.
3. Divide dough into 2 equal pieces. Roll 1 piece on floured surface into 20 x 6-inch rectangle. Spread half of Mixed Fruit Filling over dough to within 1-inch of edges. Roll up dough, beginning with long edge.
4. Place dough, seam side down, on sprayed baking sheet; shape into a ring, pinching ends together to seal. Cut around sides of ring with scissors, cutting through center of dough and leaving top and bottom of ring uncut. Gently open cut surfaces of dough to expose filling. Repeat with remaining dough and filling. Let stand in warm place about 45 minutes or until doubled in size.
5. Bake coffeecakes in preheated 350°F oven about 15 minutes or until dough is browned. Slide coffeecakes onto wire racks to cool. Sprinkle with almonds, if desired.

Nutritional Info (per serving):

Calories 207
Protein 5g
Carbohydrate 42g
Fat 3g
Sodium 226mg

Food Exchanges: 1½ fruit, 1½ starch, ½ fat.

Mixed Fruit Filling

Ingredients:

2½ cups chopped mixed dried fruit
1½ cups apple cider or unsweetened apple juice
1 cup Equal® Spoonful*
1 teaspoon grated lemon peel

* May substitute 24 packets Equal sweetener

Directions:

1. Combine dried fruit, apple cider, 1 cup Equal® and 1 teaspoon lemon peel in medium saucepan. Heat to boiling. Reduce heat and simmer, uncovered, about 10 minutes or until cider is almost evaporated, stirring occasionally. Cool.

Additional comments:

Tips: Coffeecakes can also be made into a heart, horseshoe or other desired shapes. After forming, cut dough as directed above in recipe. A single dried fruit such as apricots, pears or apples can be substituted for the mixed dried fruit, if desired.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Breakfast Trifle

Breakfast Trifle
Categorized as: Breakfast, Fruit
 
Makes servings.

Ingredients:

1 (32-ounce) container non-fat plain yogurt
½ cup SPLENDA® Granular
2 teaspoons vanilla extract
9 slices Italian style or other white bread, crusts removed
1 (16-ounce) package frozen dark pitted sweet cherries, thawed and drained
1 (12-ounce) package frozen unsweetened raspberries, thawed
1 (15-ounce) can, no sugar added cling peaches, drained
1 banana, thinly sliced.
2 tablespoons SPLENDA® Granular

Directions:

1. Blend ½ cup of SPLENDA® Granular, plain yogurt, and vanilla extract together in a medium sized mixing bowl. Cut bread into rectangles. Gently mix together raspberries and 2 tablespoons SPLENDA® Granular. Do not drain raspberries.
2. Pour ½ cup of yogurt mixture in the bottom of the glass bowl.
3. Place ⅓ of the sliced bread on top of the yogurt mixture.
4. Top bread with ⅓ of the peaches, ⅓ of the cherries and ⅓ of the raspberries. Drizzle about ⅓ of the raspberry juice onto the bread.
5. Place ⅓ of the thinly sliced banana on top of the raspberries.
6. Pour ⅓ of the yogurt mixture over the bread and fruit.
7. Repeat steps 3 - 6 two more times, ending by pouring the remaining yogurt over the fruit.
8. Cover and refrigerate for at least 2 hours or overnight, allowing the bread to fully absorb the fruit juices.
9. Top with fresh fruit as a garnish before serving. Sliced Kiwi and strawberries make an excellent garnish.
10. This can also be prepared in individual portions following the same layering technique. Use wine glasses instead of a large glass bowl.

Nutritional Info (per serving):

Total Calories 180
Calories From Fat 5
Cholesterol 0mg
Sodium 160mg
Total Carbohydrate 35g
Dietary Fiber 2g
Sugars 23g
Protein 7g
Total Fat 0.5g

Exchanges Per Serving: 1 fruit, 1 starch, ½ fat-free milk.

Additional comments:

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

Blueberry Almond Coffeecake

Blueberry Almond Coffeecake
Categorized as: Breakfast, Desserts
 
Makes servings.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ cup unsalted butter, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ cup 2% reduced-fat milk
1½ cups fresh or frozen blueberries
1 egg white
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¾ cup sliced almonds

Directions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2. Combine flour, baking powder and salt in a small bowl. Set aside.
3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4. Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.

Nutritional Info (per serving):

Calories 230
Calories from Fat 120
Total Fat 13g
Saturated Fat 6g
Cholesterol 55mg
Sodium 210mg
Total Carbs 21g
Dietary Fiber 2g
Sugars 1g
Protein 6g

Exchanges Per Serving: 1½ Starches, 3 Fats

Additional comments:

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

Apricot Walnut Swirl Coffeecake

Apricot Walnut Swirl Coffeecake
Categorized as: Breakfast
 
Makes servings.

Ingredients:

¼ cup sugar-free apricot preserves or apricot spreadable fruit
¾ cup Equal® Spoonful*
4 teaspoons ground cinnamon
½ cup chopped nuts

* May substitute 12 packets Equal sweetener

Directions:

1. Combine ¼ cup apricot preserves, ¾ cup Equal®, cinnamon and nuts in small bowl; set aside.

Nutritional Info (per serving):

Calories 175
Protein 4g
Carbohydrate 27g
Fat 7g
Cholesterol 18mg
Sodium 308mg

Food Exchanges: 2 starch, 1 fat.

Coffee cake

Ingredients:

2½ cups reduced-fat baking mix (Bisquick®)
2 cups Equal® Spoonful**
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
¼ cup 2% milk
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract

** May substitute 48 packets Equal sweetener

Directions:

1. Combine baking mix, 2 cups Equal® and cornstarch. Add remaining ingredients, mixing until smooth. Spread ⅓ of batter in well sprayed 9 or 12 cup Bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
2. Bake in preheated 350°F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
3. Spoon ⅓ cup apricot preserves over top of coffeecake, if desired. Serve warm.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Apricot-Almond Coffee Ring

Apricot-Almond Coffee Ring
Categorized as: Breakfast, Fruit
 
Makes servings.

Ingredients:

1 cup dried apricots, sliced
1 cup water
3½ teaspoons
Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™
⅛ teaspoon ground mace
1 (16-ounce) loaf frozen Italian bread dough, thawed
⅓ cup sliced or slivered almonds
Skim milk
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™

Directions:

1. Heat apricots, water, 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
2. Roll dough on floured surface into 14x8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with ¼ cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
3. Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
4. Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

Nutritional Info (per serving):

Calories 154
Protein 4g
Carbohydrate 27g
Fat 3g
Cholesterol 0mg
Sodium 180mg

Food Exchanges: ½ Fruit, 1 Bread, ½ Fat.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Best Breakfast Oatmeal

Best Breakfast Oatmeal
Categorized as: Breakfast
 
Makes servings.

Ingredients:

3 cups skim milk
1½ cups quick-cooking oats
⅓ cup dried fruit bits or raisins
1 medium apple, unpeeled, cored, cubed
3 tablespoons raw unsalted sunflower seeds, toasted
¼ - ½ teaspoon maple extract
2½ - 3½ teaspoons Equal® for Recipes or 8 to 12 packets Equal® sweetener or ⅓ to ½ cup Equal® Spoonful™
2 to 3 dashes salt
Ground cinnamon

Directions:

1. Combine milk, oats, fruit bits, apple, sunflower seeds, and maple extract in medium saucepan; heat to boiling over medium-high heat, stirring constantly. Reduce heat and simmer until thickened, 2 to 3 minutes.
2. Stir in Equal® and salt. Spoon cereal into bowls; sprinkle with cinnamon.

Nutritional Info (per serving):

Calories 280
Protein 13g
Carbohydrates 45g
Fat 6g
Cholesterol 3mg
Sodium 164mg

Food Exchange: 1 milk, 2 bread, 1 fat.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Granola Bites

Granola Bites
Categorized as: Breakfast
 
Makes servings.

Ingredients:

2 cups cornflakes cereal
⅔ cup quick-cooking oats
¼ cup 100% bran cereal
½ cup chopped pitted dates or raisins
½ cup reduced-fat crunchy peanut butter
4 large egg whites or ½ cup real liquid egg product
5 teaspoons Equal® for Recipes or 16 packets Equal® sweetener or ⅔ cup Equal® Spoonful™
2 teaspoons vanilla extract

Directions:

1. Combine cornflakes, oats, bran cereal and dates in large bowl. Mix peanut butter, egg whites, Equal® and vanilla in small bowl until smooth; pour over cereal mixture and stir until all ingredients are coated.
2. Shape mixture into 1-inch mounds; place on lightly greased cookie sheets. Bake in preheated 350°F (175°C) oven until cookies are set and browned 8 to 10 minutes. Cool on wire racks.

Nutritional Info (per serving):

Calories 67
Protein 3g
Carbohydrates 9g
Fat 3g
Cholesterol 0mg
Sodium 61mg

Food Exchanges: ½ Bread, ½ Fat.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Oat Bran Pancakes

Oat Bran Pancakes
Categorized as: Breakfast
 
Makes servings.

Ingredients:

1 cup oat bran hot cereal, uncooked
½ cup all-purpose flour
¼ cup Splenda® Granular
2 teaspoons baking powder
⅛ teaspoon salt
1¼ cup fat-free milk
¼ cup egg substitute

Directions:

1. Over medium to medium-high heat, heat nonstick griddle or frying pan.
2. In a large bowl, combine oat bran, flour, Splenda® Granular, baking powder and salt. Set aside.
3. With a wire whisk, beat together milk and egg substitute. Pour the egg mixture over dry ingredients. Stir together until ingredients are just blended and no large dry lumps appear.
4. Using a scant ¼ cup, pour pancake batter onto hot griddle. Cook pancakes until puffed and dry around the edges. Flip and cook other side until golden brown.

Nutritional Info (per serving):

Calories 220
Carbohydrates 35g
Protein 13g
Dietary Fiber 6g
Total Fat 3g
Saturated Fat 0g
Cholesterol 0mg
Sodium 320mg

Additional comments:

Recipe courtesy of Splenda®.

Wholesome Blueberry Pancakes

Wholesome Blueberry Pancakes
Categorized as: Breakfast, Fruit
 
Makes servings.

Ingredients:

½ cup all purpose flour
½ cup white whole wheat flour*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ cup Splenda No Calorie Sweetener
½ cup low-fat milk
1 cup low-fat cottage cheese
2 large eggs, well beaten
1 teaspoon vanilla extract
¾ cup fresh blueberries
Sugar-free syrup (optional)

Directions:

1. In a medium sized bowl, mix together the flours, baking powder, baking soda, cinnamon, and Splenda.
2. In another bowl, whisk together the milk, cottage cheese, eggs, and vanilla.
3. Whisk the wet ingredients into the dry, being careful not to over mix. Fold in the blueberries.
4. Preheat a nonstick griddle or skillet over medium heat. Spray the skillet lightly with nonstick cooking spray. Allow the pancake batter to rest while the skillet is preheating.
5. Pour a ¼ cup of batter per pancake and spread into a 4" circle. Cook the pancake for 3 - 4 minutes on the first side until edges appear dry and bubbles in center are no longer popping and the underside browns. Flip the pancake and cook for another 2 or 3 minutes. The centers will puff and remain moist. Serve hot.

Nutritional Info (per serving):

Food Exchanges: 1½ Bread, 1 Medium Fat Meat
Carbohydrate Choices: 1½
Weight Watcher Point Comparison: 3

Additional comments:

*White whole wheat flour has a lighter taste than traditional whole wheat fiber but all of the fiber of whole wheat (a winning combination). King Arthur's brand is available in most markets. You may also use regular whole wheat flour for the white whole wheat or use 100% white whole wheat for heartier, fiber-rich pancakes.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.