Yogurt Parfait Bar

My cute sister-in-law is having a baby boy in the next few weeks, so we got together to throw her a baby shower. This was a morning time shower, and we were having some trouble coming up with things to serve that were not sweet and carby. (it's a word, right? As in "loaded with carbs"?!) My sister-in-law called and said "What do you think about a yogurt parfait bar?". My mind started going about a million miles an hour, thinking of different combinations of yogurt, fruit and granolas. I was so excited!

So, I'm going to share with you what I did! I think that it turned out great, and we received a lot of compliments. (My mom-in-law did the decorations...aren't they SOOOOoooo cute?!!)

I decided on 3 different parfaits that people could assemble, and made a little sign to show the delicious suggestions! Some people followed the suggestions, and some people just threw things together.

There was an Apple Pie Parfait made with an apple pie type filling that I made (recipe to follow), vanilla yogurt, and graham cracker crumbs. It surprised me, but this one ended up being my favorite parfait overall.

Then, we had a Berry Berry Parfait with Strawberry Yogurt, mixed berries (strawberries, blueberries and blackberries), and Triple Nut Cranberry Granola (recipe to follow). The berries were fabulous and so sweet. Thank goodness Costco sells good produce even in the middle of the winter!

The last was a Tropical Paradise Parfait that consisted of vanilla yogurt, mixed fruit (pineapple, kiwi, bananas, and mandarin oranges), and a fabulous Coconut and Cashew Granola that I found on Mel's Kitchen Cafe Blog. I adore Melanie and all of her yummy recipes! This granola was to die for. I still can't stop eating it...days after! Visit her blog and make it!

My awesome mother-in-law ran to IKEA for me and picked up these cute jars so that I would have something fun to put the granola in. They worked out great, and were a pretty good deal!

Now for the recipes!

Triple Nut Cranberry Granola

2 cups regular oats
1/3 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup apple juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries (Craisins work well)

Preheat oven to 300°. Combine first 5 ingredients in a medium bowl. Combine juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat and stir in the oil and vanilla. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray (or you can use a silpat). Bake at 300° for 10 minutes, then stir well. Bake an additional 10 to 20 minutes or until golden brown. Spoon granola into a bowl and stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks. Yield about 4 3/4 cups (serving size: about 1/2 cup) **If you’re going to double this, use two cookie sheets or else it doesn’t get done enough!

Apples and Cinnamon Filling/Topping

(this makes a pretty large amount...you can cut it in half!)

2 pounds Granny Smith Apples (about 6-7 medium sized apples)

1 Cube Butter

3/4 C Brown Sugar

Cinnamon (to taste)

Dash of Nutmeg

1/2 Tablespoon All Purpose Flour

Peel and chop apples into small pieces. Place butter into a large frying pan and turn heat to medium. Melt the butter, and then add the apples. Sprinkle apples with brown sugar and stir to coat apples. Liberally sprinkle apples with cinnamon (this is to taste...I went back and added more at the end). Sprinkle with a dash of nutmeg (or more if you really like nutmeg!). Cook apples for 4-5 minutes and then add the flour towards the end to help thicken the butter/juices just a little. I cooked my apples for a total of about 7 minutes before they were the consistency that I wanted. I didn't want them too soft and mushy.

I didn't get a good picture of the apple topping at the shower, but the next day I heated it up and topped our pancakes with it, and oh my goodness... I may never eat another pancake without this topping. It was to die for! The tart granny smith apples are so good with the caramely sweet brown sugar and spicy cinnamon. I thought that this would also be fabulous over vanilla ice cream or frozen yogurt as well. Mmmm....now I need a snack!

P.S. We also served delicious cinnamon rolls, some mini apple muffins and my favorite Chile Eggs! It was a delicious brunch!

Did you know?

Did you know that if you cook your buttermilk
syrup until it's a deep amber color...then you refrigerate the leftovers, and it thinkens up...(if you never have leftovers, make a double batch...please!)

It's pretty much caramel?

Caramel that's perfect for dipping apples in or eating with a spoon? Or...probably drizzling on ice cream?

Well, I may or may not have tried one or three of those ideas in the past 5 minutes.

Breakfast Panini Sandwiches

I am such a blog slacker. I have been so busy with three kids! I got out of the habit of blogging, and now it's just hard to find time! But, we had this for dinner last night, and it was a hit, so I thought I'd share. We love breakfast for dinner!


I got a panini grill for my birthday, and we've used it at least once a week since then. If you're on the fence about whether or not you want to own a panini maker, stop thinking about it and get one now! They are so handy and you can make lots of things with them. I've made desert, sandwiches, breakfast, and wraps. Yum!

I started these yummy breakfast panini's by making some English Muffin Bread from a blog called "What Megan's Making". This stuff is the easiest bread ever...and totally delish. I'm sure that you could use regular store bought english muffins, but believe me...it's going to be much better with this bread. Did I say it was easy? Even if you're afraid of yeast, try this. I don't know that you could mess it up. It doesn't even have to be kneaded! Plus, it makes the best.toast.ever.

Breakfast Panini Sandwiches

8 slices of English Muffin Bread, or English Muffins

6 Eggs, scrambled (but not dry, they'll cook a little in the grill) and seasoned to taste

Cheese, grated

Ham, Bacon, Sausage

Butter

Take two slices of bread and butter the outsides. Make sure that your butter is soft because this bread is soft (but it gets a tiny bit crispy when grilled or toasted...ooohhhhh!). Add a layer of ham or bacon or sausage (or all 3!), scrambled eggs, and cheese on top. Grill in a panini grill or in a hot frying pan until the bread is a bit brown and toasty. Serve with fruit and juice or other yummy breakfasty items. Makes 4 sandwiches.

What's your favorite thing to make for breakfast?

Cap'n Crunch French Toast

You may have noticed that I have an obsession with breakfast foods. What can I say? I just love breakfast. Well, over the holidays I was watching a lot of Food Network, and on the show "Diners, Drive-in's and Dives", they showed this little diner/shack that made french toast covered in Cap'n Crunch. My first thought was..."that's going to be too sweet". But, my next thought was "I'm totally making that for my husband's birthday breakfast!!". (see how happy he is? The way to a man's heart is through his stomach, right? he he!)

Well, I can honestly say that I liked it even more than the Frosted Flake French Toast. But, let me tell you the secret...lots of butter. Sometimes I try to cut out a few calories by just spraying the pan when I make french toast, but this needs to be cooked in butter. The butter kinda softens and caramelizes the cereal, so don't skimp on the butter!

Cap'n Crunch French Toast

2 beaten eggs
½ C milk
¼ tsp. vanilla
1/8 tsp. ground cinnamon
5-6 slices French bread
2-3 C crushed Cap’n Crunch cereal
Butter
Maple Syrup

Whisk together the eggs, milk, vanilla and cinnamon. Pour into a shallow bowl or pie plate. Heat your frying pan or griddle to medium low heat, and melt a tablespoon or two of butter. Dip bread into the egg mixture, and coat the bread according to your preference. I like my french toast really...uh...frenchy? Anyway, I like it kinda soaked in the egg mixture, so I let it sit for a few seconds. THEN, toss it into a bowl of crushed Cap n' Crunch. Kinda press the cereal into the bread. Cook the toast according to your desired doneness. Just be careful not to burn the cereal on the outside of the toast. A little brown is good, black is, uh, burned! Top with maple syrup, and enjoy!

Banana Filled Graham Cracker Pancakes (revisited)

Oh boy, I should have eaten breakfast before starting this post because just looking at these pictures is making me drool. I made these again a few weeks ago, and couldn't help but take some pictures and re-post this because they were SO good. It really would be worth purchasing the special pan so that you can enjoy these. This time I served them with buttermilk syrup, and it put them on a whole new level!

Banana Filled Graham Cracker Pancakes

4 oz graham crackers, broken into pieces (this is 7 whole graham crackers, or enough crumbs to fill a 1 cup measuring cup)
3/4 C all-purpose flour
3/4 tsp. baking soda
1 tsp baking powder
5 Tbs. sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 C buttermilk
6 Tbs. (3/4 of a stick) of butter, melted
2 bananas, peeled and cut into 1/2 inch dice
1 cup heavy cream
maple or buttermilk syrup syrup for serving

Put graham crackers in blender or food processor and blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs. sugar, and salt; pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.



Using electric mixer, beat egg whites on high speed until stiff (but not dry) peaks form, 1-2 min. Gently stir whites into batter in 2 additions.






Put 1/2 tsp. butter into each well of filled-pancake pan. Heat over medium heat (I kept it on medium-low to avoid burning them, and my pan is cast-iron). Pour 2 tsp. batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp. batter. Cook 3-5 minutes.



Using 2 skewers or forks, gently flip pancakes over and cook 2- 3 minutes more. (You know that they are ready to flip when you move it around with the skewer, and the whole pancake moves...if part of it sticks, they're not ready to turn yet.) Transfer pancakes to plates. Repeat with remaining batter.

Whip cream until firm and sweeten with the other 2 Tbs. of sugar if desired. (Once I just served them with spray whip cream from a can because it was easier, but the whipped cream is best, of course!) Serve pancakes warm with whipped cream and maple syrup or buttermilk syrup. (oh, really, click on this link and try the buttermilk syrup...it's SO worth it!!) Makes about 35 pancakes.

Frosted Flake French Toast with Buttermilk Syrup

I woke up this beautiful snowy Valentines Day to the sounds of my wonderful husband making breakfast for me! Back in December, we took a trip to Vegas and we ate breakfast at a little cafe inside the hotel where we were staying. My husband ordered this French Toast that was rolled in Frosted Flakes. My first thought was...gross. But, it was SO good. So, on V-day he re-created this gem, and I was SO excited! (I should let him cook more often, he really is brilliant!) The combination of the frosted flakes and the buttermilk syrup was really sweet. So, an addition of some slightly tart strawberries was perfect. You must try this...now!

4-5 slices of French Bread, or any other bread you like

2 Cups Frosted Flakes cereal, crushed

2 Eggs

1/4 C Milk

1/4 C Buttermilk

1/2 tsp. Salt

1/2 tsp. Vanilla

Sprinkle of Cinnamon

A Dash or Pinch (just a tiny bit) Nutmeg

Whisk together the milk, buttermilk and eggs until smooth. Add the salt, vanilla, and spices until everything is incorporated. Heat a frying pan to medium low heat. Add a small pat of butter (maybe a teaspoon or so per slice of bread). Once butter is melted, dip bread, one side at a time into egg mixture, and then into frosted flakes. Make sure both sides are covered in cereal. Put bread into the heated pan and cook for about 3-4 minutes on each side, or to desired doneness. (Some people like their french toast a little soggy in the middle, some like it really set up, so cook it how you like it!) Top with sliced strawberries or other fruit and drizzle with buttermilk syrup (recipe to follow). (I say "drizzle" because it's really sweet, and you might be sorry if you dump it on!) Makes about two adult sized servings.

Buttermilk Syrup

(compliments of my husband's co-worker Ashly...thanks Ashly!)

1 cube butter

1/2 cup buttermilk

1 cup sugar

1 tablespoon Karo Syrup (lite corn syrup)

Add this all together and stir. Use a bigger pot than needed because when you add the baking soda it boils up high. Heat everything on low heat, stirring constantly until ingredients dissolve and sauce thickens. When sauce has thickened, add 1/2 teaspoon baking soda and 1 teaspoon vanilla. Stir and remove from heat.

(note from me: I didn't make the syrup, but I imagine if you cook it for a few minutes longer, it will be a bit more caramely...yum!)

Hot Cereal

I love hot cereal. There's nothing like a bowl of warm yumminess on a cold snowy morning. My current favorite right now is a mixture of cracked wheat and oatmeal....mmmmmm. This is low fat and high in fiber, and really good for you if you don't load it down with sugar. Oh, and did I mention cheap? You can find cracked wheat at lots of health food type stores, or order it online. My secret to not adding tons of sugar (I have a hard time with this cuz I have a sweet tooth!) is to add a bit of unsweetened applesauce and some raisins, and then it only needs a little sugar. This is my favorite way to prepare it:

1/4 C Cracked Wheat
1/4 C Old Fashioned Oats (don't use quick oats, or you might have a soggy mess)
1 1/2 C Water (or 3/4 C water, 3/4 Cup milk...this makes it a little creamier)
Pinch of Salt
1/4 C Raisins or Craisins (you could also use fresh or frozen blueberries, but I wouldn't add them until the last few minutes of cooking time)
4 tsp. Brown Sugar
1/2-1 tsp Cinnamon (depending on how much you like cinnamon)
2 Tbs. Applesauce

Add cereals, salt, and water to a small pot and simmer, stirring periodically, on low heat for 13-15 minutes, or until it reaches your desired consistency. If you are using milk instead of water, be sure not to let it get above a simmer. If you like your raisins soft and plump, add them in at the beginning. Remove from heat and stir in remaining ingredients. Serve with additional milk (or sugar, or honey), if desired. There are lots of possibilities, be creative and have fun with your cereal! If you split this into two servings (as written), it is about 3 weight watchers points per serving.

**If you need to have a quick breakfast during the week before work, make a double batch of this on Saturday or Sunday and put it in the fridge. Each morning, just spoon some out, add a little milk, and reheat it in the microwave. I was surprised at how good and fresh it tasted after being reheated!

Chile Eggs

My mother-in-law served these eggs on Christmas morning the year that my husband and I got married. I've been serving them for Christmas morning breakfast ever since. I haven't ever met anyone who doesn't LOVE them. They are super easy to put together, and you can even throw them together the night before and then pop them in the oven while you are opening some gifts the next morning. They are really good, and you can top them with whatever suits your fancy. Sometimes if I'm serving them to a small group, I half the recipe and cook it in a 8x8 square pan.

10 Eggs, beaten
½ C Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Pt. Cottage Cheese
12-16 oz Shredded Medium Cheddar or Sharp Cheddar Cheese
½ C Melted Butter
2 (4 oz) cans diced Green Chiles


Mix all ingredients thoroughly, and pour into a buttered 9x13 pan. Bake at 350 for 45-50 min, or until set. Serve with salsa, sour cream and guacamole.

Seriously, if that doesn't say "Merry Christmas"...what does?

Sour Cream Waffles

I love waffles. Blueberry, strawberry topped, green for St. Patty's day. You name it...I love it. I used to try not to make waffles very often because they usually have quite a bit of oil in them, and let's face it...they're not that healthy.

So, when I found this recipe, (I can't remember where, and I'm sure that I've changed it enough to call it my own recipe) I was excited. They don't have any oil, and they taste great. We have these for dinner quite often. They are so filling and yummy! I love breakfast for dinner! Keep in mind, these are not light and fluffy waffles. They are more dense and kinda chewey...but a good chewey, don't worry.

I use Whole Wheat Pastry Flour, which has the same health benefits as other whole wheat flour, but it's light and fluffy. You can purchase this gem at some supermarkets, and probably any health food type store. I get mine and Sunflower market (I heart Sunflower) and it looks just like regular all purpose flour. You can buy it in bulk, or in a 5 lb bag. If you don't have any WW pastry flour, just use all AP Flour. Do spray your waffle iron generously with non-stick cooking spray because they tend to stick more than other waffles. Last time I made these, I put the batter into my waffle iron, then threw in a few half frozen bluberries, and it was SO good!

1 cup milk
1/2 cup sour cream
1/2 cup vanilla yogurt
1/4 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten

In a bowl, mix together milk, sour cream, yogurt, and vanilla. Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt. Add sour cream mixture and eggs to flour mixture; blend until smooth. Cook on a greased waffle iron until golden brown; lift off with a fork.

Cinnamon and Raisin English Muffins

My kids love English Muffins. I try to buy the healthy ones that are whole grain. Their favorite ones are the whole grain with cinnamon and raisins, which cost almost $3 for six, and never go on sale. So, I came across a recipe for English Muffins. After a few times making it, I think that I finally got it down. Who knew that you could make home made English Muffins? They don't have all of the nooks and crannies that regular English Muffins have, but they sure are good! Don't be intimidated, they're pretty easy to make. I tried making them with all whole wheat flour, and they were a little too dense, so I would suggest adding *** half white flour as the recipe below calls for. Enjoy!

1 cup milk
3 Tbs. Honey
1 1/2 Tbs. active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup shortening
3 C All Purpose Flour
3 C Whole Wheat Flour (I used White Whole Wheat Flour)
2 teaspoons salt
2 teaspoons cinnamon
½ C raisins

Warm the milk and shortening in a small saucepan until the milk bubbles (don't let it boil!) and the shortening is melted. Then, remove mixture from heat. Mix in Honey, stirring until dissolved. Let cool until lukewarm. (this is important because you don't want to kill your yeast) Once the mixture has cooled to lukewarm, add your warm water, and the yeast. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk mixture and 3 cups flour. Beat until smooth. Add salt, cinnamon, and the rest of the flour, or enough to make a soft dough. Knead for 7-10 minutes. Place in a greased bowl, cover, and let rise until double, about 1 hour.

Punch the dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on it to rise. Dust tops of muffins with cornmeal also. Cover and let rise 30-45 minutes. Spray griddle with non-stick cooking spray. Cook muffins for about 25 minutes at 300 degrees on an electric griddle, flipping every 5 minutes. (You can also cook in a large frying pan on the stove top. Cook for 20 minutes, turning every 5 minutes on medium low.) Allow to cool and place in plastic bags for storage. To use, split and toast. Makes about 18-20 muffins.

***Revision: After I started grinding my own wheat, I have made these with all whole wheat flour, or 5 C whole wheat flour, and 1 cup AP flour, and they turn out fabulous! There is something about grinding the wheat that makes it not quite as dense!

All Bran Muffins

I got done making the banana chocolate chip cookies, and decided to test this recipe that I found on the Munch n' Crunch blog. I was very skeptical because I don't really like low-fat muffins, but I thought that they turned out yummy. They are a bit chewy, as low-fat muffins often are, but the flavor was great. My kids each ate a whole one! The best thing was...the nutritional information shows that they are about 1 1/2 Weight Watcher's points ! (on the old plan) If you like bran muffins, definitely try these! Next time, I'm going to add some small pieces of chopped up apple and a bit more cinnamon just for fun.

1 1/4 cups whole wheat flour (I used Whole Wheat Pastry Flour)
1/2 cup brown sugar
1 TBS baking powder
1/4 tsp salt
2 cups of All Bran Cereal (boxed, ready to eat)
1 1/4 cups skim milk
2 egg whites
1/2 cup unsweetened applesauce
1/2 tsp cinnamon

Stir together flour, sugar, baking powder and salt. Set aside. In a large mixing bowl combine All Bran cereal and milk. Let it stand about 2 min or until cereal softens. Add egg whites and applesauce. Beat well. Add flour mixture stirring only until combined. Divide evenly into 12 2 1/2 inch muffin pan cups coated with cooing spray. Bake at 400 degrees for 20 min or until golden brown. Serve warm. Makes 12 muffins
Nutrition info: 124 calories, 1 gram of fat, 29 grams of carbohydrates, 5 grams of fiber, 4 grams of protein. (1 ½ WW points per muffin)
**This is a great recipe to double and freeze. These muffins are great quick breakfast to pull from the freezer and heat up in the microwave.

Banana-Filled Graham Cracker Pancakes

Can I just say.... A-M-A-Z-I-N-G? I clipped this recipe out of a William's Sonoma Catalog. We had it for breakfast this morning and it might be my new favorite breakfast. You make these in a "filled-pancake" pan, or some of you may know it as an abelskiver pan (NO idea if I spelled that correctly). Either way, it's a pan that you put on a burner and it has 7 little wells to put batter into. I would dare say that these are almost worth purchasing a pan. (They sell them at William's Sonoma!) If you live close to me and want to borrow my pan, let me know. I'm doing a bad job at remembering to take a picture of the actual food, so for now, here's just a picture of the pan.

4 oz graham crackers, broken into pieces (this is 7 whole graham crackers, or enough crumbs to fill a 1 cup measuring cup)

3/4 C all-purpose flour

3/4 tsp. baking soda

1 tsp baking powder

5 Tbs. sugar

1/2 tsp. salt

3 eggs, separated

1 3/4 C buttermilk

6 Tbs. (3/4 of a stick) of butter, melted

2 bananas, peeled and cut into 1/2 inch dice

1 cup heavy cream

maple syrup for serving

Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs. sugar, and salt; pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.

Using electric mixer, beat egg whites on high speed until stiff (but not dry) peaks form, 1-2 min. Gently stir whites into batter in 2 additions.

Put 1/2 tsp. butter into each well of filled-pancake pan. Heat over medium heat (I kept it on medium-low to avoid burning them, and my pan is cast-iron). Pour 2 tsp. batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp. batter. Cook 3-5 minutes. Using 2 skewers flip pancakes over; cook about 3 minutes more. (You know that they are ready to flip when you move it around with the skewer, and the whole pancake moves...if part of it sticks, they're not ready to turn yet.) Transfer pancakes to plate. Repeat with remaining batter.

In measuring cup, combine cream and 2 Tbs. sugar. Whip until firm. (I just served them with spray whip cream from a can because it was easier.) Serve pancakes warm with whipped cream and maple syrup. Makes about 35 pancakes.

My new favorite breakfast!

Okay, these aren't going to be the best photos, but here you go! I started making my own granola. Most of the recipes I looked at were very high in fat, but this one wasn't. It's also very nutritious. The nuts and flaxseed have all kinds of nutrients, like omega 3's and fiber. The oats have fiber as well, and the berries are all being called super foods!

This is my current favorite way to eat it... on yogurt (Yoplait large packaged yogurts come in strawberry and vanilla and have 1/2 % milkfat. They are awesome with this) and sometimes with fresh fruit if I have some. Oh yum! My two year olds BEG for this. If I don't have "granona" at lunch time, my daughter will cry. I found this recipe on cookinglight.com. If you're doing Weight Watchers, 1/2 C of this yogurt, with 1/4 C of granola is about 4 points! It's also great with milk.



Power Granola

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds (I used whole raw almonds that I chopped myself.)
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries (or I used ¼ C dried cherries, ¼ C dried blueberries, and ¼ C dried cranberries)

Preheat oven to 300°. Combine first 5 ingredients in a medium bowl. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks. Yield about 4 3/4 cups (serving size: about 1/2 cup) **If you’re going to double this, use two cookie sheets or else it doesn’t get done enough!

CALORIES 196(31% from fat); FAT 6.8g (sat 0.7g,mono 2.2g,poly 3.3g); PROTEIN 4.1g; CHOLESTEROL 0.0mg; CALCIUM 38mg; SODIUM 5mg; FIBER 3.6g; IRON 1.5mg; CARBOHYDRATE 32.5g