Deborah Lees Cannoli Breakfast Recipes
DEBORAH LEE'S CANNOLI BREAKFAST
I came up with this when I was desperate for a really yummy breakfast that was also low in fat and calories, but wouldn't taste like it was low in fat and calories. This is it, and it worked. And it's easy (especially if you keep pre-made topping in the refrigerator). You can have breakfast for you and the kids in the time it takes to toast a slice of bread, with no mess. The topping ingredients can be multiplied and stored in the refrigerator for as long as the cheese would stay fresh.
Provided by Charmed
Categories Breakfast
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix all the ingredients except bread well; you can use immediately or refrigerate until ready to use.
- Toast the raisin bread on a light to medium setting.
- Spread with the cheese mixture and enjoy!
- NOTE: You can substitute the citron with any chopped or diced dried fruit or fruit mix, or pre-packaged dried fruit mix you like (pineapple& papaya is one of my favorites).
Nutrition Facts : Calories 118.7, Fat 5.2, SaturatedFat 3.1, Cholesterol 18.7, Sodium 105.9, Carbohydrate 10.3, Fiber 0.5, Sugar 2.7, Protein 7.6
BREAKFAST COOKIES
These truly are cookies for breakfast! Low in fat and high in protein, they are a perfect choice to grab on the run.
Provided by Susan Lee
Categories Breakfast
Time 13m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Mix all ingredients together.
- Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- Flatten to 1/2-inch tall with DAMP hands.
- The cookies do not flatten much while baking.
- Oven temperature is 350*.
- Bake 8 minutes for chewy cookies, 10 minutes for dry cookies (chewy is best!).
- Cool.
- *I use 4 or 5 boxes of pureed baby prunes.
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