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
One of my objectives for my recipes in this blog (and at home) is to use whole grains where they are not traditionally used. So when I saw a request in the community forum looking for a healthier...
Find me a person who doesn’t love macaroni and cheese…it’s hard, right? This is a healthier recipe that eaters of all ages will love! The creaminess of the cauliflower puree allows for a very rich...
There’s no question that the person most excited about the commencement of this blog is my husband. When we met nearly four years ago, he knew very, very well how little I cooked, and how generally...