| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast, Diabetic |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Skim milk |
| 1 |
|
Egg white |
| 1 |
t |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1 1/2 |
t |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
pn |
Cinnamon |
| 1 |
t |
Canola oil |
| 1/2 |
c |
Low-fat yogurt |
| 1 |
|
Frozen strawberries |
|
|
unsweetened |
| 1/2 |
c |
Water |
| 1 |
T |
Granulated sugar |
| 2 |
t |
Cornstarch |
INSTRUCTIONS
Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or
until done. Sprinkle with powdered sugar if desired. Whipped topping,
or vanilla ice cream """""""""""""""""""""""""""""""""""""""""""""""""
Spread strawberries over bottom of greased 8 or 9" square baking pan.
Stir together flour, baking powder, and sugar in a bowl. Add egg, mix
with fork until crumbly. Spread over berries. Dot with small pieces of
butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm
with whipped cream, topping, or ice cream. NOTE: 4 cups frozen
unsweetened berry slices may be used instead of fresh. Mix together
oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine
until crumbly. In another bowl, mix strawberries and white sugar
together. Grease an 8" square pan. Spread half the crumb mixture on
bottom. Cover with strawberries. Spread remaining crumb mixture over
top. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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