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
If I learned anything during this week’s time in the kitchen, it’s that you sometimes have to make do with what you have. This lesson came about when I spent three days with my husband’s family at...
I’ll be honest: I can be a mindless eater. I’m that person who curls up on the sofa to watch reality TV with the entire bag of pretzels in my lap. I chain-eat chips, unknowingly polish off a bowl of...
Finally, a cooking escapade with only a modicum of drama, and with universally admired results. This time I chose to eschew any real recipe and do two simple things that still intimidated me even...