Eggs, yogurt, Cream of Wheat cereal and pineapple, what could be more tastefully delicious. Breakfast cake served up with coffee or a glass of milk for that mid-morning breakfast snack.
1/2 cup Cholesterol-free egg product
1/3 cup Firmly packed light brown sugar
2 Tablespoons Butter or margarine, melted
1/3 cup Vanilla lowfat yogurt
1 cup Flour
1/2 cup Cream of Wheat cereal, uncooked
1 Tablespoon Baking powder
1 1/2 tsp Ground cinnamon
1 can (8 ounce) Crushed pineapple, drained
1 cup Shredded carrots
1/2 cup Raisins
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 inch square pan
Beat egg product, brown sugar and butter in large
bowl with electric mixer on medium speed until well blended. Add yogurt and mix
well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the
flour mixture to yogurt mixture, beat until well blended. Add in the pineapple stir
well. Add remaining flour mixture to the carrots and raisins. Beat pineapple carrot
breakfast cake batter until well blended.
Pour batter into prepared cake pan.
BAKE pineapple carrot breakfast cake until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine breakfast cake squares to serve.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!