3 tablespoons hazelnut-cocoa spread* (found near peanut butter)
Dash ground cinnamon
3 tablespoons whipped cream
*When testing this recipe, we used Nutella
Microwave milk, coffee and hazelnut spread in a large, heat-proof glass bowl on high for 2 minutes or until mixture is hot, not boiling. Whip with a hand mixer or whisk until frothy. Pour into 3 serving cups. Top with whipped cream and dust with cinnamon.
Tip: To save time, use a can of pressurized whipped cream to top the drink.
½ cup shredded low-moisture, part-skim Mozzarella cheese
Preheat oven to 350° F. Split English muffin in half and toast; set aside.
Heat small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for two minutes or until vegetables are softened. Stir egg substitute, black pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about two minutes.
Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake for five minutes, or until cheese is melted.
Tip: Keep a bag of frozen vegetable mix to use in this recipe. Any remaining pizza sauce can be frozen for another use.
½ cup fresh fruit, sliced (i.e. strawberries, blueberries, bananas)
To assemble parfait, begin with spooning half of the yogurt in the bottom of a bowl or tall glass. Add 2 tablespoons cereal and ½ cup fruit. Spoon on the rest of the yogurt. Top with remaining 2 tablespoons of cereal.
Use any favorite flavor of yogurt as a base. You can also substitute canned fruit (drained) for fresh fruit.