Blueberry Bagels

I’m sure by now you’ve heard of 2-Ingredient Bagels.  I’m not sure where the recipe originated but it can be found on many, many recipe sites.  The basic recipe consists of equal parts nonfat, plain Greek yogurt mixed with self-rising flour… brush with egg wash and sprinkle with toppings (sesame seeds, dried onion flakes, etc.) if your heart desires.  They are tasty and I make them often.  I even have a Savory Bread Pudding recipe that uses 2-Ingredient Bagels!  If you haven’t made it yet, what are you waiting for?!

Whether or not you know and love the classic version, I have something even better… my Blueberry Bagels.  These Blueberry Bagels are like the regular 2-ingredient bagel’s classier step-sister.  They are sweeter, prettier, and fancier.  They are the Cinderella of all the homemade bagels, with only a couple extra ingredients required beyond the normal two.  Worth it?  Slather one with a little butter or cream cheese and you’ll see it’s definitely worth it.  ~Erin

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  • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • ½ c. self-rising flour
  • ¼ tsp. baking soda
  • Pinch of salt
  • ¼ c. blueberries
  • Cooking spray
  • Egg white, beaten

Preheat the oven to 375°F.

Line a small baking sheet with parchment paper.  Spray parchment with cooking spray.  Set aside.

Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl.  When it’s nearly mixed, incorporate the blueberries and combine thoroughly.  Divide the dough into two sections.

Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake.  Connect the ends to make a circle and place on the parchment-lined sheet.

Bake for 25 minutes.  Remove from the oven and brush with egg whites.  Return to the oven and bake 5-10 more minutes, until golden brown.

Let the bagels cool to room temperature before slicing.

WW Freestyle Info.:  Makes 2 bagels.  Each bagel is 4 SmartPoints.

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Blueberry Bagels

Bread, Breakfast, Brunch, Uncategorized, Weight Watchers

Blueberry Bagels

Ingredients

    Ingredients
  • • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • • ½ c. self-rising flour
  • • ¼ tsp. baking soda
  • • Pinch of salt
  • • ¼ c. blueberries
  • • Cooking spray
  • • Egg white, beaten

Instructions

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper. Spray parchment with cooking spray. Set aside.
  3. Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl. When it’s nearly mixed, incorporate the blueberries and combine thoroughly. Divide the dough into two sections.
  4. Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake. Connect the ends to make a circle and place on the parchment-lined sheet.
  5. Bake for 25 minutes. Remove from the oven and brush with egg whites. Return to the oven and bake 5-10 more minutes, until golden brown.
  6. Let the bagels cool to room temperature before slicing.

Notes

WW Freestyle Info.: Makes 2 bagels. Each bagel is 4 SmartPoints.

https://foursistersdish.com/2019/06/10/blueberry-bagels/

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Lighter Blueberry Muffins

As the Mom of two boys who would rather eat donuts for breakfast (or a restaurant style plate of bacon, eggs, and pancakes), finding healthy breakfast options is a struggle!  Don’t get me wrong, they will eat cereal. One of them ate two bowls of Chocolate Frosted Flakes just today. My point is, that unless I can fake them them into a healthy breakfast option, they are looking for their morning sugar rush!  They are not into fruit topped quinoa for breakfast. Who would be!?

These Lighter Blueberry Muffins are at least a step in the right direction.  With only a small amount of sugar, and no oil or butter, maybe these muffins can help us all avoid the dreaded “muffin top.” ~Tracy

LighterBlueberryMuffinsLogo.jpg

Ingredients:
  • 1 c. low fat milk (1%)
  • ¼ c. non-fat plain Greek yogurt
  • ½ tsp. pure vanilla extract
  • 1 large egg
  • 2 c. all-purpose flour
  • ⅓ c. sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 c. fresh or frozen blueberries (rinsed and dried)
  • 2 T. brown sugar
  • ½ tsp. ground cinnamon

Instructions: 

  1. Preheat oven to 400°F.
  2. Mix the brown sugar and cinnamon in a small bowl and set aside.
  3. In medium bowl, combine other dry ingredients: flour, sugar, baking powder and salt. Set aside.
  4. Beat milk, yogurt, and egg in a large bowl.
  5. Gradually add the flour mixture to the wet ingredients mixing just until combined. It’s fine for the batter to have a few lumps.
  6. Gently fold in the blueberries.
  7. Generously spray cups of muffin pan with baking spray. Even if using paper liners it is important to generously spray them with baking spray. With no oil in this recipe, muffins will stick without spraying the pan or liners.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  9. Sprinkle a small amount of the brown sugar and cinnamon mixture over the top of each muffin.
  10. Bake at 400 for about 22 minutes or until golden brown.

WW Freestyle Info.: Makes 12 muffins, 4 points each.

Lighter Blueberry Muffins

Bread, Breakfast, Uncategorized, Weight Watchers

Lighter Blueberry Muffins

Ingredients

    Ingredients
  • ~ 1 c. low fat milk (1%)
  • ~ ¼ c. non-fat plain Greek yogurt
  • ~ ½ tsp. pure vanilla extract
  • ~ 1 large egg
  • ~ 2 c. all-purpose flour
  • ~ ⅓ c. sugar
  • ~ 3 tsp. baking powder
  • ~ ½ tsp. salt
  • ~ 1 c. fresh or frozen blueberries (rinsed and dried)
  • ~ 2 T. brown sugar
  • ~ ½ tsp. ground cinnamon

Instructions

  1. Preheat oven to 400°F.
  2. Mix the brown sugar and cinnamon in a small bowl and set aside.
  3. In medium bowl, combine other dry ingredients: flour, sugar, baking powder and salt. Set aside.
  4. Beat milk, yogurt, and egg in a large bowl.
  5. Gradually add the flour mixture to the wet ingredients mixing just until combined. It’s fine for the batter to have a few lumps.
  6. Gently fold in the blueberries.
  7. Generously spray cups of muffin pan with baking spray. Even if using paper liners it is important to generously spray them with baking spray. With no oil in this recipe, muffins will stick without spraying the pan or liners.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
  9. Sprinkle a small amount of the brown sugar and cinnamon mixture over the top of each muffin.
  10. Bake at 400 for about 22 minutes or until golden brown.

Notes

Weight Watchers Info.: Makes 12 muffins. Each muffin equals 4 Weight Watchers SmartPoints.

https://foursistersdish.com/2018/09/17/lighter-blueberry-muffins/

Lemon Blueberry Bread

For breakfast or dessert?  Or both?  Nothing says spring like the bright flavors of this bread – but let’s face it: lemon and blueberries are delicious any time!

lemon bread in pan

Bread ingredients:

  • 1 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/3 c. butter, melted
  • 1 c. sugar
  • 2 eggs
  • ½ tsp. vanilla
  • 3 T. lemon zest
  • 4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
  • ½ c. milk
  • 1 c. blueberries (fresh or frozen)
  • 1 T. flour

Glaze Ingredients:

  • 2 T. butter, melted
  • ½ c. powdered sugar
  • 3 T. lemon juice

Instructions:

Preheat oven to 350 degrees.

Mix flour, baking powder, and salt. Set aside.

Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.  Stir until just combined.

Alternate adding dry ingredients and milk to the batter.  Combine until well mixed and most of lumps are gone.

Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well).  Gently fold blueberries into batter.

Pour into greased and floured 9 x 5 loaf pan.
Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
Cool for approximately 30 minutes.

Mix together all ingredients for the glaze and pour over the top of loaf.

Lemon Blueberry Bread

Bread, Breakfast, Dessert, Uncategorized

Lemon Blueberry Bread

Ingredients

  • Bread ingredients:
  • • 1 ½ c. all-purpose flour
  • • 1 tsp. baking powder
  • • 1 tsp. salt
  • • 1/3 c. butter, melted
  • • 1 c. sugar
  • • 2 eggs
  • • ½ tsp. vanilla
  • • 3 T. lemon zest
  • • 4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
  • • ½ c. milk
  • • 1 c. blueberries (fresh or frozen)
  • • 1 T. flour
  • Glaze Ingredients:
  • • 2 T. butter, melted
  • • ½ c. powdered sugar
  • • 3 T. lemon juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix flour, baking powder, and salt. Set aside.
  3. Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Stir until just combined.
  4. Alternate adding dry ingredients and milk to the batter. Combine until well mixed and most of lumps are gone.
  5. Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well). Gently fold blueberries into batter.
  6. Pour into greased and floured 9 x 5 loaf pan.
  7. Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
  8. Cool for approximately 30 minutes.
  9. Mix together all ingredients for the glaze and pour over the top of loaf.
https://foursistersdish.com/2017/03/27/lemon-blueberry-bread/