| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast, Diabetic |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Skim milk |
| 1 |
|
Egg white |
| 1 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
pn |
Cinnamon |
| 1 |
ts |
Canola oil |
| 1/2 |
c |
Low-fat yogurt |
| 1 |
pk |
Frozen strawberries (unsweetened) |
| 1/2 |
c |
Water |
| 1 |
tb |
Granulated sugar |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
STRAWBERRY SAUCE
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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