FLUFFY CORN SPLATS
425g can whole kernel corn OR frozen corn
4 egg whites
2 tablespoons cornflour
1 tbsn chopped parsley
Freshly ground black pepper
- Drain corn
- Beat egg whites to form soft peaks
- Fold in corn, cornflour, parsley and pepper
- Cook spoonfuls in a frying pan until golden on both sides.
- Serve hot with bacon (rind & fat trimmed) and 2 tspns of maple syrup
FLUFFY FRUIT SPLATS
3 egg whites
1 tbsn cornflour
1½cup of soft diced fruit (strawberries, canned peaches)
- Beat egg whites to form soft peaks
- Stir in the cornflour
- Add fruit
- Cook in a pan with cooking spray like fritters
- Serve with yoghurt
STRAWBERRY PIKELETS
125g cottage cheese
⅓ cup trim milk
½ cup self raising flour
1 tbsn sugar
½ tsp cinnamon
pinch salt
2 egg whites
cooking spray
80g lite ricotta cheese
250g strawberries
- Mix cottage cheese and milk until smooth. Mix in flour, sugar, cinnamon & salt
- Fold in beaten egg whites gently
- Cook like ordinary pikelets (about 6)
- To serve, divide the pikelets spread each with ricotta and top with the strawberries
- Drizzle with 2 tspns maple syrup and serve immediately
TOO TASTY ZUCCHINI OMELETTE
2 eggs
1 zucchini
30g grated tasty cheese (3 tbsns)
- Whisk together eggs, zucchini and cheese
- Heat frypan over medium heat
- Spray with cooking spray
- Add mixture and cook for 3 minutes with lid on
- Fold over and remove lid to finish cooking
- Serve with a cooked tomato if desired on a grainy piece of toast
BRILLIANT BIRCHER MUESLI
4 tbsn rolled oats
1 grated apple
handful of raisins
¼ cup walnuts (daily dose of omega 3)
splash of orange juice
1 tablespoon of sunflour/pumpkin seeds mixed
2 tbsn yoghurt
Pile and serve with milk, enjoy
FRENCH TOAST (serves 2)
4 pieces of very grainy bread
2 whole eggs
2 egg whites
cottage cheese
canned peaches
- Beat eggs with egg whites
- Soak bread in the mixture
- Fry on both sides in a non-stick pan with a little cooking spray
- Serve with a spread of cottage cheese and a couple of pieces of peach per piece, drizzle with a little of the juice
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