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Lemon Blueberry Loaf

Posted on August 20, 2013 by four sweetie pies

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Good morning fellow foodies :)

This Lemon Blueberry Loaf has become a favorite in my household. So summery with a tart lemon flavor and bursting with fresh blueberries, a perfect summer combination! It involves a couple extra steps with the glazing, but it’s a well worth it treat! No pointsplus calculations here girls ;)

Ingredients

1 1/2 cups of flour

2 tsp baking powder

1/2 tsp salt

1 cup of Fage 0%  greek yogurt

1 cup white sugar

3 large eggs

2 tsp of fresh lemon zest (if you don’t have a  zester, buy one! It really does make a difference)

1/2 tsp vanilla extract

1/2 cup canola oil

1 1/2 cups of blueberries

Lemon Syrup ingreds

1/3 cup fresh lemon juice

1/3 cup white sugar

Lemon Glaze ingreds

1 cup of powdered sugar

2 TBL fresh lemon juice

Directions

1. Preheat oven to 350 degrees and grease a large loaf pan.

2. Sift your dry ingredients: flour, baking powder and salt.

3. In another bowl,  combine the wet ingredients: yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. Add the dry ingredients to the wet, then fold in the oil. Finally, gently fold in the blueberries.

4. Pour into the loaf pan and bake for 50-60 minutes until cooked in the middle.

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5. Make the lemon syrup by combining 1/3 lemon juice and 1/3 cup white sugar in a pan. Heat until dissolved and mixture is clear. Set aside and let cool.

6. Allow loaf to cool in pan for 10-15 minutes. Remove from pan and put on a rack with a pan underneath to catch the drips!  Slowly pour the syrup over the loaf and allow to soak in. Cool Completely..overnight if serving the next morning.

7. The final step is the glaze! The glaze is simply powdered sugar and lemon juice combine until there are no lumps. Drizzle over your loaf. Allow to set.

8. Slice and enjoy :)

*Recipe adapted from Barefoot Contessa

 

 

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Baked Blueberry Oatmeal

Posted on January 12, 2013 by four sweetie pies

Baked Blueberry OatmealI love oatmeal, baked, boiled, overnight…you name it, I like it! I found a recipe that I adapted to make even healthier and it was so yummy, we polished off the pan very quickly. It almost tasted like a blueberry coffee cake, but for only 3 measly Weight Watchers PointsPlus per serving you can easily indulge without guilt!

Ingredients

1 lemon, zested and juiced

2 cups skim milk

2 1/2 cups old-fashioned oats

1 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 egg white

3 TBL Truvia (or 1/3 cup sugar)

2 cups blueberries, frozen or fresh

1. Preheat oven to 375 degrees and spray 8×8 baking dish with cooking spray.

2. Zest lemon and set aside.  Add lemon juice to the milk to form a “buttermilk”.

3. Wisk together oats, baking powder, salt, spices and lemon zest.

4. In another bowl, blend milk, egg and sugar.

5. Spread half the oat mixture into the baking dish, top with half of the blueberries. add remaining oat mixture and scatter remainder of blueberries on top. Pour the milk mixture on top.

6. Bake about 40 minutes and until top is slightly brown and mixture is “set”.

I served with a little steamed milk and topped with a  drizzle of maple syrup and sprinkled with powdered sugar. I cut the 8×8 pan into 9 servings to yield 3 WW PointsPlus. Next time I make it I will try to make ahead the night before and bake in the morning.

 Hope you enjoy another delicious way to eat your oatmeal :)

Recipe adapted from http://www.preventionrd.com/

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Oatmeal Pancakes with Warm Blueberries

Posted on January 3, 2013 by four sweetie pies
Oatmeal Pancakes with Warm Blueberries

 Good morning and Happy New Year friends! On New Years Day I made some yummy healthy oatmeal pancakes that were low in fat, high in protein and actually contained no flour. I was a bit skeptical, I wasn’t trying to make a flour-free pancake, but the ground oats worked very nicely. The pancakes were thick and moist and had the flavor of an oatmeal cookie. You could add blueberries to the batter or I added some mini chocolate chips for some of the kiddos. Instead of syrup, I took some blueberries straight from the freezer, put into a Pyrex measuring cup and microwaved until hot and bubbly. They make their own “syrup” simply by heating and require no sugar. The kids enjoyed the pancakes and Allison said to me “mom, these were SO good, I didn’t even know they were healthy!” Here’s the recipe!

Oatmeal Pancakes

English: Blueberries.

English: Blueberries. (Photo credit: Wikipedia)

2 cups of uncooked old-fashioned oats
1/3 tsp cinnamon
2 TBL brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt (could use a flavor if desired, I used Fage 0% fat, plain)
2/3 cup of juice or skim milk (I used apple in my first run of this recipe)
1/3 cup egg whites (I’ve been keeping a carton in the fridge for easy use in cooking)
1/2 tsp vanilla extract

Frozen blueberries-simply warm in the microwave until hot and bubbly, pour over finishes pancakes

In a food processor or blender, whirl all the dry ingred

ients together until a “flour” like consistency is reached. Fold wet ingredients into the dry and let batter sit for about 5 minutes. While batter rests, warm up griddle. Using a non-stick spray, grease the griddle. Ladle batter onto griddle and cook until pancake sets up and is browned on the bottom. Flip and repeat. Can also dust with powdered sugar.
Serve with the warmed blueberry “syrup” or your favorite topping.

This recipe made about 12 pancakes using a 1/4 measuring cup. Per my calculations, each pancake at that size would be 2 Weight Watchers PointsPlus.

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