A Quickie Breakfast

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

 

Serves 1
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.

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