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| Breakfast Bake | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 5 to 7 min. (let stand overnight) Cooking Time: 15 min. Difficulty: easy Serving Size: 1 |
½ cup oats 6 large egg whites ½ tsp. vanilla extract ½ tsp almond extract ¼ tsp. nutmeg ½ cup Splenda® ¼ tsp. baking powder 1 tsp. psyllium husk powder 1 cup blueberries 1 tbsp. fat-free Cool Whip® (optional) |
| Preparation: | |
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Total Calories: 485 Protein: 36 g (144 cal) Carbs: 74 g (296 cal) Fat: 5 g (45 cal) | |
| Instructions: | |
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1. Preheat oven to 350°F. 2. Lightly spray a glass 8×8" pan with Pam® and then evenly spread ½ cup of oats over the bottom of it. 3. Mix egg whites, vanilla extract, almond extract, nutmeg, Splenda®, baking powder, and psyllium husk powder on high setting in blender for 30 seconds. 4. Pour egg mixture evenly over oats. 5. Spread blueberries over oat mixture. 6. Bake mixture for 15 minutes. Let cool, then cover with plastic wrap and place in fridge overnight. 7. Serve mixture cold with Cool Whip®. Or serve hot by placing dish in microwave for about 45 seconds. | |
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