Monday, November 24, 2008

Crisp Fall Morning

Brrrrr- it's cold this morning. How did it go from 70's to 30's so quickly? I had an early meeting at little daughter's school, so I skipped my workout and breakfast this morning. My stomach was not happy; it was growling during the whole meeting. But, I was determined to tough it out because I had a warm, comforting breakfast in mind for when I got home. I have been wanting to make an apple crisp but fear I will eat the whole thing. Hey, but it's apples at least, right?? So , I settled on making an individual apple crisp and thought it would make a great warm breakfast. Here's what I came up with for my Indie Apple Cranberry Crisp...

  • 1 small apple, sliced (I left peel on for extra fiber!)
  • 2 tsp. brown sugar (not packed)
  • 1 1/2 tbsp. rolled oats
  • 1 tsp. light butter (I use Land O Lakes Whipped Light Butter)
  • 1/8 tsp. cinnamon
  • dash of salt
  • 1 tbsp. dried cranberries
  • 2 tbsp. nonfat cottage cheese

Put the sliced apple in a small oven safe dish or 6 oz. ramekin. Sprinkle cranberries over apple. In another small bowl, combine brown sugar, oats, cinnamon, salt and rolled oats. Add this over the apples and bake in a 400 degree oven for about 18 minutes. Cool for 5 minutes. Top with cottage cheese and an additional dash of cinnamon.

This was soooo worth the wait and it was only 3 pts.!

You can alway put this together the night before (minus the cottage cheese, of course) and bake while you're getting ready in the morning. Hey, and if you don't want to do the cottage cheese, you can always add a mini scoop of fat free or light vanilla ice cream! Who says you can't have dessert for breakfast???

1 comment:

Sharon said...

Wow, looks delicious!! Great recipe!