Thanks for visiting my little blog, Please note that this is my online diary, thoughts & feelings expressed on this blog are mine & mine alone. I hope that you will take the time to comment & tell me what you think about the things that I write. If you do not wish to know what I am thinking in my tiny little head then please do not read on, but I will not apoloize for my spelling (although I'm trying to be better!) or my posts!

Thanks for stopping by,
Princess Steph

Wednesday, September 24, 2008

Hugry Girl Website and Breakfast cookies

I know that I gave the Hungry Girl Cookbook a very bad review, and I stick by that review, however I have signed up to there daily e-mails and I have to say Kudos. They have been not bad. Some really good ideas. I like the comparative recipes and some of their ideas. I have been looking desperately for a Breakfast that is simple and easy and portable and today they had these HG's Grab and Go Breakfast Cookies.

You must admit these look fab, and they seem to be really rather nutritious. The problem that I have with the recipe is that it yet again, like the cook book, is that it is full of highly processed foods. I wonder if I can freeze these. I hate all the pre-processed food that is in them, but I might try them. I also wish they were higher in Protein. Please note I copied the recipe from the Hungry Girl website.

PER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- POINTS® value 2*

1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins 1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Preheat oven to 375 degrees.
Chop raisins and Craisins into small pieces. Set aside.
In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water.
Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
Add liquid mixture to the dry ingredients, and stir until completely blended.
Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles.
Spread batter out a bit with the back of a spoon.
Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy).
Remove pan from the oven and allow to cool slightly.
Then grab 'n go!


Alternative! If you don't feel like whipping out the blender to grind that Fiber One, simply leave the F1 crumbs out of the recipe. Your cookies won't be as high in fiber, but they'll still taste great and clock in with a POINTS® value of 2* each.

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