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10.15.09
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Bored with breakfast? Um, not for long! Check out these delicious, dessert-inspired morning meals... 
HG's Breakfast Rice Pudding

PER SERVING (1 cup): 290 calories, 4g fat, 244mg sodium, 55g carbs, 4g fiber, 9g sugars, 12g protein -- PointsPlus® value 8*

This is like the lovechild of oatmeal and rice pudding. It's hearty, cinnamon-packed, and super-delicious!

 


 

Ingredients:
1 1/2 cups cooked brown rice
2 1/2 cups light vanilla soymilk, divided
2 tbsp. plus 2 tsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cornstarch
Dash salt
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1/2 tsp. vanilla extract
1 tsp. cinnamon, divided
1/2 tbsp. brown sugar (not packed)

Directions:
In a medium pot, combine rice, 2 cups soymilk, Splenda, cornstarch, and salt. Set stove temperature to medium-high heat and bring mixture to a light boil, stirring occasionally.

Once boiling, continue to cook for 10 - 15 minutes, stirring frequently, until thick and creamy.

In a small bowl, combine egg substitute, butter, vanilla extract, 3/4 tsp. cinnamon, and remaining 1/2 cup soymilk, and mix well. Add to the pot and stir thoroughly.

Cook for an additional 5 minutes, stirring frequently, until mixture returns to a thick and creamy consistency.

Sprinkle with brown sugar and mix well. Top each serving with a dash of the remaining cinnamon and enjoy -- hot, cold, or anywhere in between!

MAKES 2 SERVINGS

 
Crazy-Good Carrot-Cake Pancakes

PER SERVING (entire recipe): 290 calories, 1.5g fat, 510mg sodium, 54g carbs, 8g fiber, 15g sugars, 16g protein -- PointsPlus® value 7*

Two large and fluffy pancakes and a sweet cream cheese glaze... YUMMMM! And don't be daunted by the number of ingredients. This extra-special breakfast is 100% worth it!

Ingredients:

For Pancakes
1/4 cup shredded carrots, chopped
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. canned pure pumpkin
2 tbsp. crushed pineapple in juice, drained
2 tbsp. light vanilla soymilk
1/2 tsp. vanilla extract
1 tbsp. raisins
1/3 cup whole-wheat flour (not packed)
1/4 tsp. baking powder
1 no-calorie sweetener packet (like Splenda or Truvia)
3/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Dash salt

For Glaze
1/2 tsp. powdered sugar
1 no-calorie sweetener packet
1/8 tsp. vanilla extract
1 tbsp. light vanilla soymilk
1 tbsp. fat-free cream cheese, room temperature

Directions:
Place carrots in a microwave-safe bowl with 1 tbsp. water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg substitute, pumpkin, pineapple, soymilk, vanilla extract, raisins, and 2 tbsp. water. Mix well and set aside.

In a large bowl, combine all other pancake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice, and salt. Stir well. Add carrot-egg mixture and mix thoroughly.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake.

To make the glaze, combine powdered sugar, sweetener, vanilla extract, and soymilk in a small dish. Mix thoroughly. Add cream cheese and microwave for about 30 seconds. Stir until smooth. Spread over your pancakes and eat up!

MAKES 1 SERVING

Hungry for More Breakfast?

Run right to your copy of Hungry Girl 200 Under 200 and open it up to the Morning Minis chapter... or the Egg-Stravaganza chapter... or the Yo, Cupcake! chapter (we won't judge). No book? Click here and get a copy STAT!

 


CHEW ON THIS:
Today, October 15th, is National Mushroom Day! Celebrate everyone's favorite fungus (sorry, yeast!) with our 3-Cheese Bacon-Apple-Bella Frittata. Or if you're just not that into mushrooms, try one of our new breakfast recipes...
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  *The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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