On a chilly, blustery Vegas day, this was the second of the two slow cooker recipes I made, using Dawn Hall's super simple, fantabulous guide: Busy People's Slow Cooker Cookbook.
As I frequently do, I made several ingredient changes to the recipe, to slim it down just a tad and hopefully add nutrients. Enjoy!
Ingredients:
- 4 egg whites
- 1/2 cup Just Like Sugar (Dawn uses Splenda in the original recipe. I am trying to get away from using artificial sweeteners, and I've found Just Like Sugar to be a terrific, no-calorie, natural sweetener. You can get it at the Whole Foods or online. To me, it's virtually indistinguishable from sugar, with only a teeny tiny aftertaste depending on the recipe. Of course, you could also use plain old sugar if you'd like.)
- 1/2 teaspoon apple pie spice (Dawn uses only cinnamon. You could also use pumpkin pie spice.)
- 3/4 cup unsweetened vanilla almond milk (Dawn uses non-fat milk. I almost always sub unsweetened vanilla almond milk for any milk called for in a recipe. It's only 40 calories for a cup, has a gram of fiber, and is richer tasting than non-fat milk.)
- 1/2 cup fat-free French Vanilla non-dairy liquid creamer
- 4 cups French Bread, torn into approximately 1/2-inch cubes (I would like to try using whole wheat French Bread next time.)
- 1/2 cup Sunsweet Antioxidant dried fruit blend of blueberries, cherries, cranberries, and plums (Dawn calls for dried cranberries or raisins.)
Directions:
- Preheat a slow cooker to high.
- Spritz with non-stick buttery spray.
- In a bowl, stir the egg whites, Just Like Sugar, apple pie spice, almond milk, and creamer - until well blended.
- Gently stir the bread pieces and dried fruit into the egg white mixture.
- Pour into the slow cooker, and cook on high for 45 minutes or until a knife inserted into the middle comes out clean.
- Serve hot.
Serving size: 1/2 cup
Makes six servings
Nutrition stats from the original recipe:
- Calories: 142
- Fat: 1g
- Carbohydrate: 26g
- Fiber: 1g
- Sodium: 191mg
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