Eating a light breakfast and avoiding boredom at the same time can be a bit of challenge for most people. I was recently introduced to Cream of Wheat Instant Hot Cereal in Chocolate. It's flavored with a variety of Dutch and all natural cocoa, this hot cereal provides a sweet indulgence to give your day a jump start. With each serving you will get 50% of the recommended daily value of iron and 35% of the recommended daily value of calcium when prepared with milk.
Here is the breakdown;
-Naturally flavored with Dutch and Natural Cocoa.
-Excellent Source of Vitamin D, Calcium, Iron and 7 essential vitamins.
-Sugar content is higher than I prefer (14g) and Sodium at 160 mg per serving.
-170 calories with 1/2 cup of fat free milk (10 calories from fat).
This hot cereal is perfect for a snack if you are having that a sweet tooth craving or need a chocolate fix. Take for example, a Lindt Dark Chocolate Bar that contains 70% cocoa is 220 calories! Why not swap the chocolate bar for the Cream of Wheat Instant Hot Cereal in Chocolate and get the same cocoa taste with the added benefits?
For more information on calories within chocolate bars click here:http://fatsecret.com/calories-nutrition/food/dark-chocolate.
Cream of Wheat Recipes
PEANUT BUTTER AND CHOCOLATE CUPS
Makes 12 servings.
· 1 CUP SEMI-SWEET CHOCOLATE CHIPS
· 1 PACKET CHOCOLATE CREAM OF WHEAT, UNCOOKED
· ½ CUP CHUNKY PEANUT BUTTER
· 2 TABLESPOONS BUTTER
· ½ CUP CONFECTIONERY SUGAR
· 2 TABLESPOONS SEA SALT
In a microwaveable-safe bowl, melt chocolate chips by heating on high for 30-second intervals until melted. Stir in Chocolate Cream of Wheat.
Line mini-muffin tin with 12 paper mini-muffin cups. With a small offset spatula or back of teaspoon, coat bottom and sides of paper cups with half the chocolate mix. Refrigerate for 1 hour to allow hardening. Set chocolate mixture aside.
Meanwhile, combine peanut butter, butter and sugar in small saucepan and heat until well combined. Remove muffin tin from refrigerator and drop dollop of peanut butter mixture into each cup. Return back to refrigerator for another hour until hardened.
Reheat remaining half of chocolate mixture for 30 seconds in microwave and spread on top of peanut butter to cover. Sprinkle with some of the sea salt and return to refrigerator to set.
Remove from refrigerator and enjoy. They will keep covered in pantry or refrigerator for several weeks.
CHOCOLATY BANANA BREAD PUDDING
Makes 12 servings.
· 6 EGGS, LIGHTLY BEATEN
· 3 CUPS WHOLE MILK
· 4 PACKETS CHOCOLATE CREAM OF WHEAT, UNCOOKED
· 1 12-OUNCE BAG OF POTATO BREAD CUBES (OR OTHER NON-SEASONED BREAD STUFFING)
· 2 BANANAS, SLICED
· 1 CUP SEMI-SWEET CHOCOLATE CHIPS
In a large mixing bowl, whisk together eggs, milk and Chocolate Cream of Wheat. Add bread cubes and mix to coat bread well.
Pour mixture into a 13"x9" casserole pan. Stuff banana slices into mixture evenly throughout pudding so only tops of slices are peaking out. Sprinkle chocolate chips evenly over mixture. Let mixture rest for 30 minutes before baking to allow bread to absorb custard.
Preheat oven to 350 degrees.
Bake for 50 minutes or until baked through and mixture no longer jiggles when pan is moved. Serve warm with fresh whipped cream.
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