Well, friends… it’s time to share some of the awesome recipes I received that day :)
First up are these beauties:
BANANA-PINEAPPLE OATMEAL BREAKFAST CAKE
1/2 cup brown sugar
1 tsp. vanilla
1/4 cup low-fat buttermilk
1/4 cup canola oil
1 cup quick cooking oats
1 cup all-purpose flour
1/3 cup whole wheat flour
|2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup canned, DOLEÂ® Crushed Pineapple in 100% Juice, undrained
2 medium DOLEÂ® Bananas, diced
2 Tbsp. powdered sugar (optional)
Preheat oven to 350 and spray a 9 x 13 inch baking dish with nonstick spray. In a large bowl, mix together eggs, sugar, vanilla, buttermilk and oil. In a separate bowl, mix all dry ingredients together and then fold into the wet mixture. Stir until just moistened; do not over mix. Gently fold in pineapple with juice and diced bananas. Pour into baking dish and bake for 25 minutes, until knife comes out clean when inserted in center. Cool until just warm; cut into squares. Sprinkle lightly with powdered sugar right before serving.
I can’t wait to try making these at home myself! I’m thinking I’ll use applesauce instead of the oil, and instead of using both the all-purpose and the whole wheat flour, I will just use all whole wheat pastry flour (pastry flour creates a softer, fluffier texture than regular whole wheat flour, so you can go entirely whole wheat without it being too dense). Yum!
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And to go along with your lovely oatmeal breakfast cakes, a Fruit Salad with Yogurt Honey Lime Dressing!
FRUIT SALAD WITH YOGURT HONEY-LIME DRESSING
1/2 cup plain low fat or nonfat yogurt
1/4 cup lime juice
1/4 cup honey
1 tsp. lime zest
|2 cups Cantaloupe, cut in bite size pieces
1 cup DOLEÂ® Red or Green Seedless Grapes
1 cup DOLEÂ® Pineapple, cut in chunks
1 1/2 cups peeled, diced DOLEÂ® Mango
2 cups DOLEÂ® Berries; blueberries, raspberries, strawberries
1 cup DOLEÂ® Mandarin Oranges
In a small bowl, mix yogurt, lime juice, honey and lime zest until well-blended. Refrigerate (covered) until ready to serve. Toss dressing with fruit in large serving bowl. Enjoy!
Yum! I LOVED the yogurt dressing, so flavorful! Feel free to use any kinds of fruit in the salad you like — those are just what Dole used. :)
Enjoy! Thanks goes to Dole and the California Health and Longevity Institute for the recipes and nutritional info. These breakfast cakes and fruit salad would be a perfect breakfast to make on Sunday to enjoy throughout the week, or even when overnight guests are in town and you want to impress ;)
I’m off to school — have a wonderful day and don’t forget to enter my Stonyfield yogurt giveaway! Your comments have been amazing and so inspiring — everything from donating a kidney (!) to simply holding a door for someone. No act of kindness, however small, goes unnoticed. :) You have until 4 p.m. EST today to enter, when I’ll randomly select a winner. Be sure to check back and see if it’s you!
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p.s. The Marx Foods “A Chile & A Spoon” recipe contest that I entered my Thanksgiving Ceviche in has gone live! Please take a second to vote for me? You can only vote once, and no email or registration is required :) Just click on the picture below to go to the voting page!
Thanks for your support!