HEART HEALTHY COOKING CLASS - Rise
& Shine
Blueberry French
Toast Cobbler
1 loaf french bread
1 cup egg substitute
1/2 cup skim milk
1/4 baking powder
1 teaspoon vanilla extract
4 1/2cups blueberries, fresh or frozen (should be thawed)
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter, melted
powdered sugar for sprinkling
Slice bread diagonally
into 10 to 14 slices, about 3/4 inch thick. Place bread slices
on rimmed 10 1/2 x 15 1/2 x 1-inch baking sheet. In medium bowl,
whisk together eggs, milk, baking powder and vanilla. Slowly
pour over bread, turning slices to coat completely. Cover with
plastic wrap and refrigerate overnight.
Preheat oven to 350°. Butter 13x9
baking dish. Place blueberries, sugar cinnamon and cornstarch
in dish. Stir to coat berries, spreading to cover bottom of
dish evenly. Place bread slices, wettest side up, atop berry
mixture, wedging slices in tightly and if necessary, cutting
some slices to fit. (You may not use all the bread). Brush tops
of bread slices with melted butter. Bake in center of oven 20-25
minutes or until toast is golden and berries are bubbling. Let
stand 5 minutes before serving. To serve, lift toast onto plates,
spooning blueberry sauce over top.
Hash Brown Breakfast
Quiche
4 cups frozen hash browns, thawed
1/4 cup minced green onions
2 tablespoons butter or margarine, melted
1/2 teaspoon black pepper, divided
1 can (10 3/4 oz.) Reduced-fat cream of chicken soup
1 cup egg substitute
1 cup reduced-fat sharp cheddar cheese, shredded
1 cup minced cooked ham
1/2 cup minced green pepper
Combine hash browns,
green onions, butter and 1/4 teaspoon ground black pepper; press
into bottom and up sides of a greased 10-inch quiche dish or
tart pan. Bake at 425* for 25 minutes or until lightly browned
around edges. Let cool 10 minutes. Combine remaining 1/4 teaspoon
pepper, soup and next 4 ingredients, stirring well. Pour evenly
into prepared crust. Bake at 350° for 50 minutes or until
set. Let stand 10 minutes before serving.
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