By Sidra Forman
Winter time is a great time for a hot breakfast ...
These days I gravitate toward whole grains. To me, they taste better than refined ones, but they’re also antioxidant-packed and high in fiber. So I was thrilled to discover that Cream of Wheat now is available in a whole-grain variety. This quick morning breakfast is a new favorite of mine. Try it with blueberries and almonds like I have suggested or mix it up with your favorite fruits and nuts. I have also added pureed tofu, which gives a very creamy consistency and adds some morning protein.
Whole-grain Cream of Wheat with Blueberries and Almonds
Prep time: 5 minutes
Total time: 10 minutes
1 cup Smart Balance™ Fat Free Milk
3 Tbsp Whole-Grain Cream of Wheat
3 oz soft tofu, pureed
1 Tbsp chopped almonds
Pinch of salt
½ Tbsp Smart Balance® Buttery Spread
1 ½ tsp maple syrup
¼ cup fresh blueberries
1. In a medium-sized saucepan, heat milk over medium heat and bring to a boil. Whisk in cream of wheat and continue whisking until smooth.
2. Add tofu and cook, stirring continuously, for 2 1/2 minutes.
3. Remove from heat and stir in almonds, salt, maple syrup, buttery spread, and blueberries. Serve immediately.
More Articles You May Find Interesting
Before I launch into what went wrong during this week’s cooking endeavor and the numerous lessons I learned, I’ll go right ahead and spoil the ending by saying upfront that my chili was darn good!...
When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...
In an effort to stay cool during the rather oppressive early summer heat- and humidity-wave, I decided to step away from the stove, opt out of the oven, flee from flames, and avoid anything...