BLACK CHERRY BREAKFAST CAKE RECIPE
I’ve been on a cherry kick lately. Just this week I posted this Chocolate Covered Cherry Smoothie (which will make you swoon by the way) and now this Black Cherry Breakfast Cake. But the best part is that both of these delicious cherry treats are healthy! What?! Yes, really, I know you can hardly believe it. 🙂
BLACK CHERRY BREAKFAST CAKE
The breakfast cake, or maybe you would call it a coffee cake is sweet and moist with a burst of cherry flavor. I have all these scrumptious cherries in my freezer from last summer. We picked 63 pounds! So back in the summer I was making lots of recipes with fresh cherries, like this cherry salsa and these pork chops. Now I’m using up those frozen babies. YUM!
I was inspired by the Trim Healthy Mama Giant Pancake recipe. So this is a spin on that one. I make this over the weekend or at the beginning of the week and then just heat it up every day for breakfast. I love to eat mine with a dollop of yogurt on it.
It can be gluten free if you use gluten free oats. If you are on the Trim Healthy Mama plan, this is an E. Also note that you can make it in an 8 x 8 inch pan, or double the recipe and make it in a 9 x 13 inch pan. I chose the round spring form pan for this post for no other reason than to try and impress you with pretty pictures. 😀
To get the marble effect, dot the puree’d berries on top of your batter. Then take a skewer, or toothpick or even a butter knife and just gently swirl it around.
Ingredients
Instructions
Preheat oven to 350.
Place the oats into a blender and blend until it turns into a powder.
Add the cottage cheese, egg whites, sweetener, vanilla, and baking powder. Blend well.
Pour batter into a 9 inch spring form pan, cake pan, or 8 x 8 square baking dish.
Drop spoonfuls of cherry puree on top of the batter, then, using a skewer, toothpick or butter knife, gently swirl around.
Bake for 35 minutes or until golden on top.
Serve with a dollop of yogurt, or more cherries.
Recipe Notes
For the egg whites, using a carton is easier, but you can use fresh.
For the sweetener, I like to use Trim Healthy Mama Super Sweet Blend, so if you use a natural sweetener of some sort, check a conversion chart for accurateness.
Variations: Instead of making the cherries into a puree', use them whole, but change it to 2 cups. Or use 2 cups of blueberries, raspberries or strawberries.
thanks done share recipes to : https://www.artfrommytable.com/black-cherry-breakfast-cake-recipe/
BLACK CHERRY BREAKFAST CAKE
The breakfast cake, or maybe you would call it a coffee cake is sweet and moist with a burst of cherry flavor. I have all these scrumptious cherries in my freezer from last summer. We picked 63 pounds! So back in the summer I was making lots of recipes with fresh cherries, like this cherry salsa and these pork chops. Now I’m using up those frozen babies. YUM!
I was inspired by the Trim Healthy Mama Giant Pancake recipe. So this is a spin on that one. I make this over the weekend or at the beginning of the week and then just heat it up every day for breakfast. I love to eat mine with a dollop of yogurt on it.
It can be gluten free if you use gluten free oats. If you are on the Trim Healthy Mama plan, this is an E. Also note that you can make it in an 8 x 8 inch pan, or double the recipe and make it in a 9 x 13 inch pan. I chose the round spring form pan for this post for no other reason than to try and impress you with pretty pictures. 😀
To get the marble effect, dot the puree’d berries on top of your batter. Then take a skewer, or toothpick or even a butter knife and just gently swirl it around.
Ingredients
- 1 cup old fashioned rolled oats
- 1 cups low fat cottage cheese
- 1 cups egg whites
- 1 tbsp THM Super Sweet Blend see notes for alternative
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup frozen black cherries, thawed and puree'd
Instructions
Preheat oven to 350.
Place the oats into a blender and blend until it turns into a powder.
Add the cottage cheese, egg whites, sweetener, vanilla, and baking powder. Blend well.
Pour batter into a 9 inch spring form pan, cake pan, or 8 x 8 square baking dish.
Drop spoonfuls of cherry puree on top of the batter, then, using a skewer, toothpick or butter knife, gently swirl around.
Bake for 35 minutes or until golden on top.
Serve with a dollop of yogurt, or more cherries.
Recipe Notes
For the egg whites, using a carton is easier, but you can use fresh.
For the sweetener, I like to use Trim Healthy Mama Super Sweet Blend, so if you use a natural sweetener of some sort, check a conversion chart for accurateness.
Variations: Instead of making the cherries into a puree', use them whole, but change it to 2 cups. Or use 2 cups of blueberries, raspberries or strawberries.
thanks done share recipes to : https://www.artfrommytable.com/black-cherry-breakfast-cake-recipe/
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