Apple Bulgur Breakfast
Yield
8 servingsPrep
40 minCook
0 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
dried apple slices
rings |
*
|
| ¼ | cup |
cracked wheat (bulgur)
|
|
| ⅔ | cup |
fromage frais, low fat
|
* |
| ¼ | cup |
milk
|
|
| 1 | x |
artifical sweetener
(optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
dried apple slices
rings |
*
|
| 59 | ml |
cracked wheat (bulgur)
|
|
| 158 | ml |
fromage frais, low fat
|
* |
| 59 | ml |
milk
|
|
| 1 | x |
artifical sweetener
(optional) |
* |
Directions
Mix the apple and bulgur in a bowl, then stir in the formage frais and half the milk. Cover and set aside for 30 minutes, or until the bulgur is softened and swollen. The grain should still have some bite, although it can be left covered in the refrigerator overnight.
Stir well and add extra milk necessary to make the mixture creamy. The mixture can be sweetened with artificial sweetener if liked.
Very the fruit, if you like, or add fresh fruit to the plain soaked bulgar.
