Black Cherry Breakfast Cake
A delicious sweet breakfast cake with a burst of cherry flavor.
- 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
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.
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.
Calories: 174kcal | Carbohydrates: 22g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 335mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 1mg