"This Mac n' Cheese Tastes Like Doritos." (A Healthier Recipe for Mac n' Cheese)

When I was growing up, my mother cooked everything from scratch, including macaroni n' cheese, which, coincidentally, was the one dish that my brothers and I didn't like. Despite her most valiant efforts, we would always complain, "It's not as good as the one in the box." Blasphemy, pure and simple.

To this day, I blame Kraft. Perhaps it was the kid-appealing, artificial orange color of the cheese. Or maybe it was a secret ingredient in that magical powder in the unmarked white envelope. Whatever it was, it was one of few prepared meals we ever ate (and preferred to homemade).

Well, just like my mom, I decided to make mac n' cheese. I made it from scratch and didn't tell Jeff what was in it. After a couple of bites, he said, "Wow! This is good! It may sound weird, but this mac n' cheese tastes like Doritos!" (Hah! I thought. The fajita spice worked.) Considering he finished his plate, then stood at the stove eating the mac n' cheese right out of the casserole dish, it's safe to say he liked it.

I really liked the way this Orange Cauliflower Mac n' Cheese turned out because the cheesy topping got all bubbly and crunchy, while the pasta underneath remained comfortingly soft and creamy. I'm also pleased that the melted cheese isn't a plastic-y, neon orange (sorry, Kraft), but a soft, natural, golden orange.



This healthier mac n' cheese recipe loses most of the fat and cholesterol of traditional mac 'n cheese but holds onto the creaminess and flavor that make it an American favorite. Plus, it's an easy way to get your kids to eat their cauliflower. According to Wiki, orange cauliflower contains 25 times the level of vitamin A as white varieties, so it may even help give them bionic vision.

If you really want to get your kids to eat their cauliflower, then add 1 tablespoon fajita or Mexican spices to the sauce and call it "Doritos Mac n' Cheese." I swear, the spices make it taste just like Doritos. Now, what kid wouldn't love that? Come to think of it, what adult wouldn't love that?



Orange Cauliflower Mac n' Cheese
Makes 4 servings
Print recipe only here.

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

You might also like these comfort foods:

Mediterranean Jacket Potatoes





Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese





Doughboys





Penne with Italian-American "Gravy," Meatballs, and Sausage




More healthy mac 'n cheese recipes:

Macaroni and Cheese with Vegetables at My Diverse Kitchen
Macaroni and Cheese with Peas and Roasted Corn at Coffee et Vanilla
The Best Vegan Baked Mac 'n Cheese at Karina's Kitchen

I'm sending my Orange Cauliflower Mac n' Cheese to two lovely ladies, Val of More Than Burnt Toast and Ivy of Kopiaste, who are co-hosting World Food Day, an event that highlights foods from your country.


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Why I Want to Work for Kashi

I want to work for Kashi. Take a look at their part of their mission statement:

Everyone has the right to healthy food... We love being able to give people all-natural, minimally processed foods that are free of highly refined sugars, artificial additives, and preservatives. Because when we eat well, we feel well....

What's not to like about that? Kashi makes good-for-you-food that actually tastes good. And if you've lived through the Snackwell's and rice cake (aka styrofoam circles) mania of the '90s, then you know that's no easy task.



My current favorite Kashi product is 7 Whole Grain Pilaf, which is great any time of the day. Not only is it deliciously chewy, nutty, and satisfying, but it's super healthy too: 1 cup of this pilaf has twice the fiber and protein of brown rice. In this recipe for Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad, succulent shrimp, sweet pineapple, creamy mango, and chewy Kashi are tossed in an addictive sweet and sour dressing. Topped with crunchy cashews and toasted sesame seeds, this salad has it all.

I'm not receiving any free products or money for this post. However, if any Kashi people are reading this, I wouldn't turn my nose up at a coupon for Heart to Heart cereal -- I'm currently all out. And if you're from the Kashi Human Resources department, I have a discernible palate, get along well with people, know all 19 whole grains, and own a pair of well-worn Birkenstocks. I'm available for part-time work.



Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad
Makes 2 main or 4 side servings.
Print recipe only here.

Salad:
1 cup cooked Kashi 7 grain pilaf**
12 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons sesame oil, divided
1 large celery stalk, julienned
1 large carrot, peeled and julienned
1/2 cup fresh pineapple, diced
2 tablespoons each Thai basil, mint, and cilantro
1 tablespoon cashews, coarsely chopped
1 teaspoon toasted sesame seeds

Dressing:
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
4 teaspoons low-sodium soy sauce
1 teaspoon light brown sugar
2 teaspoons minced fresh ginger
1 Thai chile, finely chopped (with as many seeds as you'd like)


Following cooking instructions for the Kashi pilaf or grain of your choice.

Place the shrimp in a medium bowl with 1 teaspoon sesame oil, salt and pepper. Toss well to coat, and set aside for 5-10 minutes.

Meanwhile, place all other salad ingredients (except sesame seeds) in a bowl, and toss gently.

To make the dressing, whisk all ingredients together in a small bowl and set aside.

Heat remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides.

In a large bowl, combine cooked pilaf, vegetables, and shrimp. Pour dressing evenly over the salad and toss well to coat. Garnish with toasted sesame seeds.

**Kashi 7 Whole Grain Pilaf is available at most major supermarkets and specialty markets such as Whole Foods. Other chewy whole grains such as barley, brown rice, or wheatberries can be substituted.

You might also like:

Asian Noodle Salad with Tofu and Mango





String Beans and Tofu with Thai Peanut Butter Sauce





Grilled Shrimp Skewers with Fresh Pineapple Chutney





Mediterranean Wheatberry Salad with Lentils and Chickpeas





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Healthy Muffins That Taste Good. Really.

The problem with "healthy" muffins is that they're usually bland, rubbery, or dry. I wanted to make a healthy muffin that actually tasted great. One you would want to eat. Turns out, that isn't so easy.

Healthy Muffins Take 1:

I hand Jeff a muffin to taste.

Me: "So what do you think?"

Jeff: Chewing, with a furrowed brow. "Well, they're a little bland. How much sugar did you put?"

Me: "Oh, no! I forgot to add the sugar!"

Healthy Muffins Take 2:

I hand Jeff a muffin to taste.

Me: "Are these better? I didn't forget the sugar this time."

Jeff: Chewing a lot and very, very slowly. "Well, they taste like they're good for you."

Healthy Muffins Take 3:

I hand Jeff a muffin to taste.

Me: With fingers crossed. "Well?"

Jeff: "These are healthy? Wow! They don't taste like it."

Me: "Yes!"

The third time really is the charmer.



After much experimentation, these "healthy" muffins really are winners. They get their nutritional kick from a few sources: whole wheat flour has extra calcium and protein; flax seeds are high in beneficial omega-3 fatty acids. Egg whites lower the cholesterol in the recipe without lowering the protein; and low-fat buttermilk and Smart Balance reduce fat and cholesterol while helping maintain moistness. Raisins, walnuts, and sunflower seeds provide fiber, omega-3's, calcium, and protein.

Just to be sure it wasn't me, I sent a batch to Jeff's office. The plate came back empty, except for a thank you note with a smiley face. See, they really do taste good.



Healthy Muffins
Makes 12 regular size muffins.
Print recipe only here.

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons flax seed (or flaxseed meal)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
4 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
1/4 cup golden raisins
1/4 cup coarsely chopped toasted walnuts
2 tablespoons sunflower seeds, divided

Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Combine flours, flax seeds, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.

In a separate bowl, combine buttermilk, honey, sugar, smart balance, and eggs, and whisk well. Add to the flour mixture, stirring until just combined. Fold in raisins, walnuts, and half of the sunflower seeds.

Spoon the batter evenly into the into 12 muffin cups. Sprinkle remaining sunflower seeds on top of muffins. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Note: I tried variations with less sugar and found them to be too bland. However, if you'd like to reduce the sugar in these, feel free. They're still packed with lots of good-for-you ingredients.

You might also like these low-fat breakfast dishes:

Fresh Apricot Muffins





Ginger-y Cranberry Walnut Scones (Heart Healthy & Low Fat!)





Pancakes with Fresh Raspberry-Strawberry Sauce




I'm sending lovely Aparna of My Diverse Kitchen some muffins since she has chose whole grains for this month's Weekend Breakfast Blogging created by Nandita of Saffron Trail.

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Will It Grill? Avocados and Another Super Salad

Will it Grill?

You may have seen some of the unusual things that blend on the Will it Blend? videos. Turns out, you get some pretty interesting results when you put things like footballs, marbles, Glow Sticks, and a new 3G iPhone into a blender (some blend, some not so much).

Inspired, I decided to start my own series of experiments -- Will it Grill?

I tried steak (yes), watermelon (yes), ice cream (nope), cereal (depends - Kashi yes, but Fruit Loops exploded into a multicolored fire ball), and avocados (yes).

The avocados were excellent. If you want to find out for yourself, here's how to grill an avocado:

1. Select a ripe yet somewhat firm avocado and slightly chill it.
   
2. Cut it in half and remove the pit. Brush it with olive oil and sprinkle with salt and pepper.
   
3. Place it right away on a medium-high grill flesh-side down for about 60 seconds. Grill marks should be present, and the flesh should be lightly caramelized yet intact.
4. Eat immediately.
   

The results are much more gratifying than you might imagine: the avocado flesh becomes irresistibly creamy and caramelized and is infused with a wonderfully smoky flavor. You can eat it plain, drizzle with a little lime juice and cayenne pepper, or douse with some Tabasco sauce and chopped cilantro.

You could also add it to this spicy Grilled Shrimp and Avocado Salad, the third Satisfying Super Salad in my series. What's so super about this salad? It's high in protein, fiber, and monounsaturated fats, which means you'll stay full longer and eat less afterward.

With chewy shrimp, silky avocado and crunchy jicama, it's highly textured, which makes it satisfying to eat. And for the really good news: each serving is approximately 300 calories, has 13 grams of protein, 15 grams of fat (from good-for-you monounsaturated olive oil and avocado) and virtually no sodium. Learn more about why avocados are good for you.

Tomorrow I am going to try to grill the remote control for the TV (please don't tell Jeff).



Grilled Shrimp and Avocado Salad
Makes 4 servings
Print recipe only here.

Salad:
16 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons olive oil
1 teaspoon lime juice
salt, to taste
1/4 teaspoon cayenne pepper

8 cups spicy mesclun mix
1/2 cup sliced jicama
1/2 cup mini heirloom or cherry tomatoes, halved

2 small avocados, halved and pitted
a bit of olive oil for brushing
the juice of half a lime for sprinkling
salt and freshly ground black pepper

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
1 tablespoon lime juice
pinch of lime zest
1 tablespoon honey
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt, to taste

Preheat a grill outdoors or a grill pan for indoors.

Add ingredients from cleaned shrimp through cayenne pepper into either a large Ziploc bag or a plastic container, shaking well. Refrigerate for 20-30 while preparing the rest of the salad.

Add mesclun to a large bowl with diced jicama and halved cherry tomatoes.

For the dressing, whisk all ingredients in a small bowl and set aside.

Remove the shrimp from the marinade; place 4 shrimp per skewer. Grill for 2 minutes, flipping once, or until the meat is opaque and the outside is lightly charred.

When grilling, use ripe yet somewhat firm avocados. If they're too squishy, then they won't retain their shape well. Slice avocados in half and remove the pits. Brush avocado flesh with a little olive oil and season with salt and freshly ground black pepper. (Since avocados oxidize, or turn brown quickly, don't slice them until you are ready to place them on the grill.) Place avocados flesh side down on a hot grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

To grill indoors, preheat a grill pan over medium-high heat. Rub a thin coat of olive oil on the pan so the avocados won't stick. Place avocados flesh side down on the grill for 1 minute. Grill marks should be present, and the flesh should be slightly caramelized.

Pour the dressing on the salad (reserving a few spoonfuls to drizzle on top) and toss to coat well. Divide salad among 4 plates, and top each with 4 grilled shrimp and a grilled avocado half. Drizzle with the reserved dressing and serve immediately.

You might also like:

Asian Noodle Salad with Tofu and Mango (Satisfying Super Salad #1)




Chipotle Barbecue Bean and Corn Salad (Satisfying Super Salad #2)




Watercress, Avocado, and Orange Salad





Apple, Fennel, and Celery Salad





Here are more avocado recipes perfect for summer time:

• Julie's Summer Chicken Salad with Raspberries, Avocado and a Balsamic Vinaigrette
• Marta's Salad of Red Cabbage, Peppers, Mango, Avocado, and Almonds
  
• Nuria's Potato, Avocado, and Salmon Salad

I'm sending my grilled avocados to Sig of Live to Eat who has chosen Grill It! for this month's Monthly Mingle, started by Meeta of What's for Lunch, Honey?

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Satisfying Super Salad: Asian Noodle Salad with Tofu and Mango

Sal ' ad [sal-uh d]: 1. A plate of wimpy greens, topped with a dry carrot stick, a cold cucumber slice, and tasteless non-fat dressing. Guaranteed to leave you hypoglycemic an hour later. 2. A plate of pure fat and carbs on lettuce, considerably worse for you than a burrito supremo.

This is why I hate trying to order a salad. Too often they are either bad for you or just plain bad. Check these out:

Panera Bread
Grilled Chicken Caesar Salad:
560 calories, 34 grams of fat, 1,270 mg sodium

Tomato and Mozzarella Salad (a nice, light summer choice, no?):
890 calories, 47 grams of fat, 1,660 mg sodium

Corner Bakery
Harvest Salad (sounds natural enough) with Balsamic Vinaigrette:
1,100 calories, 81 gm of fat, 2,260 mg of sodium

How about this from the popular Baja Fresh here in SoCal:
Chipotle Glazed Charbroiled Chicken Salad:
590 calories, 22 grams of fat, and 1,110 mg of sodium

So what's a girl to do? Fear not, dear readers, FoodBlogga is actually a Hero: a normal girl with superhuman salad making abilities -- to save humanity (Notice: an NBC series featuring myself creating salads to save people's lives while living an otherwise normal life as a food writer is currently in development. All rights are reserved.)

Here are my secret weapons:

• Fresh fruits and vegetables packed with vitamins and evil-fighting antioxidants.
• Vitamin, calcium, and fiber-rich whole grains contain complex carbohydrates, keeping you satiated longer.
  
• Lean protein helps build and maintain muscle. It's digested more slowly than carbs, keeping your blood sugar levels steady and your belly full.
  
• Fat-fighting fiber is known to aid both digestion and weight loss.
  
• "Good" fats in avocados, olive oil, and nuts are high in monounsaturated fat, which can lower your LDL or "bad" cholesterol.
  

Now for the salad. Asian Noodle Salad with Tofu and Mango is high in protein and fiber yet low in fat and sodium. With chewy noodles, crispy tofu, creamy mango, and a zesty lime, soy, and ginger vinaigrette, you'll be truly satisfied for approximately 450 calories per serving. Plus you'll get an impressive 20 grams of protein, and a mere 5 grams of fat and 500 mg of sodium.

Since a hero's work is never done, look for a weekly installment of these satisfying super salads. Currently, I have 8 episodes ready to air, then I'll have to see if NBC picks me up for a second season.



Asian Noodle Salad with Tofu and Mango
Makes 4 servings
Print recipe only here.

Salad:
2 teaspoons sesame oil
12 ounces tofu, thinly sliced

2 large carrots, peeled and julienned**
4 celery stalks, julienned
1 large cucumber, peeled, seeded, and julienned
4 green onions, thinly sliced into long strips
2 small mangoes, thinly sliced into strips

8 ounces rice or soba noodles
2 tablespoons dry roasted, unsalted peanuts, coarsely chopped

Dressing:
6 tablespoons granulated sugar
4 tablespoons rice vinegar
2 teaspoons salt
juice of 1 lime
1/2 teaspoon lime zest
1 1/2 tablespoons toasted sesame oil
4 tablespoons low-sodium soy sauce
2 tablespoons minced fresh ginger
1 minced jalapeno chili, or to taste (the more the seeds, the hotter the flavor)

1-2 tablespoons fresh mint, thinly sliced, for garnish

In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crispy, about 5-7 minutes. Set aside.

Meanwhile, place all other salad ingredients (except noodles and peanuts) in a medium bowl and toss gently. Set aside.

To make the dressing, in a small saucepan over low heat, whisk together sugar, vinegar, and salt until sugar dissolves. Turn off heat, and whisk in remaining ingredients. Set aside.

Cook noodles according to package directions. Drain, and add to the bowl of vegetables. Add cooked tofu and dressing, and toss well to coat. Sprinkle with chopped peanuts and sliced mint. Serve at room temperature or chilled.

**I use an OXO Julienne peeler which makes this a breeze. If you don't have one, then just slice all the ingredients very thinly or use a mandolin.


You might also like:

Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Inca Quinoa Salad

Warm Bulgur Salad with Beets, Fennel, and Oranges





String Beans and Tofu with Thai Peanut Butter Sauce






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It's Apricot Season, So That Means Fresh Apricot Muffins

Do you know what happens when you buy a quart size container of fresh apricots? You get about 14 apricots that ripen at the same time (and about two that don't). As much as I love fresh apricots, eating 14 of them within a day or two isn't practical or appealing. Apricot muffins, however, are enormously appealing.

Apricot season runs from May-August, so now is the time to buy them. Unlike hardier peaches or nectarines, apricots are finicky. They like mild temperatures and dislike intense heat, which is why they grow so well in California. When selecting fresh apricots look for somewhat firm (not hard) fruit that is brightly colored (they range from light yellow to a deeper orange-yellow). The skin should be velvety smooth without wrinkles or blemishes, and they should yield slightly when squeezed. If you're still in doubt, then take a good whiff -- a ripe apricot emits a sweet fragrance. After all, it is a member of the rose family.



Apricots should be stored on the counter top until ripe then refrigerated if not eaten with a day or two. For the fullest flavor, it's best to allow the fruit to come to room temperature before eating.

A fresh, ripe apricot is sublime--its creamy, perfumed flesh is subtly sweet with hints of tartness. Since I don't have the heart to toss apricots that are slightly bruised or mushy, I decided to bake with them. I had success with some fresh strawberry muffins, so I thought I'd try another fresh fruit muffin recipe.

These low-fat fresh apricot muffins are moist and cake-y with little juicy bits of apricot and crunchy nuts in each bite. Of course, with redolent cinnamon, nutmeg, and fresh ginger, you'll be enticed by them long before you even take a bite.



Fresh Apricot Muffins (low-fat)
Makes 12 regular size muffins.
Print recipe only here.

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
5 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
2 teaspoons fresh minced ginger
1 teaspoon pure vanilla extract
3/4 cup fresh diced apricots
2 tablespoons sliced almonds
1 apricot, thinly sliced for the tops of the muffins

Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Combine flours, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.

In a separate bowl, combine buttermilk, honey, sugar, smart balance, eggs, ginger, and vanilla, and whisk well. Add to the flour mixture, stirring until just combined. Fold in apricots and almonds.

Spoon the batter evenly into the into 12 muffin cups. Add an apricot slice to the top of each muffin. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Here are more deliciously sweet recipes featuring fresh apricots:
Anna's Apricot Jam
Clotilde's Apricot Coffee Cake
Elise's Rustic Apricot Tart

You might also like these baked goods:

Banana Coconut Almond Bread





Fresh Strawberry, Almond, and Coconut Muffins





Honeyed Orange Ginger Muffins (Quat, Optional)





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Pretty in Pink Pancakes with Fresh Berry Sauce

Pretty in Pink Pancakes with Fresh Berry Sauce. With a name like that, you know it's more about the sauce than the pancakes. And trust me, that's a good thing.

Last time I made pancakes, they were topped with meaty pancetta, rich creme fraiche, and pools of maple syrup.



Today's pancakes in contrast are as light as a spring breeze and were inspired by luscious fresh farmers' market raspberries. Pillowy soft pancakes are dressed with a sweet, vanilla-laced raspberry-strawberry sauce and sliced almonds. Perfect for this weekend's brunch.

And since these pancakes are low on calories but high on taste, I'm sending them to Ivy and Ben for their Fat Chefs of Skinny Gourmets? event running through June 30th. Yes, you can actually eat pancakes and still be a skinny gourmet.

Since I just saw Susan's event announcement for Pancakes on Parade, I'm sending my pretty ones her way. You have until July 6th to share any type of pancake you would like with Susan, the always well seasoned cook.

Pretty in Pink Pancakes with Fresh Berry Sauce
Makes 8-10 (3-inch) round pancakes.
Print recipe only here.

Pancakes:
1 cup Heart Healthy Bisquick
2/3 cup skim milk
1 egg white

Berry Sauce:
1 tablespoon Smart Balance butter substitute
1/2 cup strawberries, sliced
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Garnish:
Fresh raspberries and strawberries
Sliced almonds

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Let batter rest for about 10 minutes.

Meanwhile, to make the sauce, melt Smart Balance in a medium saucepan over medium heat. Add remaining ingredients, and cook over medium -low heat until slightly thick and bubbly, about 7-8 minutes. If you'd like a thinner sauce, simple add a little bit of water. Remove from heat and let cool.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2 minutes per side.

Transfer to a warm plate until ready to serve. Top with berry sauce, sliced almonds, and fresh berries. Serve immediately.


You might also like these light breakfasts:

Creamsicle Power Smoothie





Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Italian Asparagus, Mushroom, and Parmesan Frittata (use egg whites or egg substitutes for a low-cholesterol, low-fat option)




Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)





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