Sorry the photo was a little rushed, I just wanted you to get the drift. I ate this for a week making small changes and this is the final recipe. The addition of the coffee added a background flavor without additional calories or fat. This makes one very filling serving. It will be tough to finish!
Pumpkin Patch Porridge
Printable Recipe
Ingredients
4 Tbsp canned pumpkin
2 Tbsp black coffee
3/4 cup 8th Continent Light Vanilla Soy Milk
3 Tbsp refrigerated egg whites, or white of one egg
1 capful maple or vanilla extract
Pinch ground cinnamon
Pinch ground ginger
Pinch ground nutmeg
1 Tbsp honey or 1 packet Splenda Fiber
1 cup Post, The Original Shredded Wheat 'n Bran, spoon-size
Directions
1. Whisk or blend the pumpkin through the honey/Splenda in a small dish (I make this the night before and put it in the refrigerator overnight.)
2. Pour the shredded wheat in a microwave safe bowl and pour the pumpkin mixture over evenly.
2. Microwave for two minutes, stirring half way through.
2 comments:
So I have to ask, does this come out like a breading pudding sort of? I can picture that. Have you ever tried soaking the cereal in the pumpkin mixture and then cooking it in the morning? I think that might be good!
I haven't tried soaking it but I will have to do that! Yes it does remind me of bread pudding a bit. It's a really nice texture. I ate this every morning for a while!
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