2 cups water
1 cup quick-cooking oats
1 tablespoon pourable sugar substitute*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup fat-free half-and-half
3 tablespoons pourable sugar substitute*
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups fresh or frozen blueberries, thawed
1/2 cup fresh or frozen raspberries, thawed
Bring water to a boil in large saucepan over high heat. Stir in oats, then reduce heat to medium and cook, uncovered, 2 minutes or until thickened. Remove from heat, stir in 1 tablespoon sugar substitute, cinnamon, and salt.
Meanwhile, combine Sweet Cream ingredients in medium bowl.
To serve, spoon equal amounts of oatmeal in each of 4 parfait glasses or shallow bowls, pour Sweet Cream over oatmeal, and top with berries.
*Note: This recipe was tested using sucralose-based sugar substitute.
Yield 4 Servings
Nutrition Facts
Serving size: 1/2 cup oats, 1/4 cup sweet cream, and 1/2 cup berries
Per Serving:
Calories: 150
Carbohydrate: 30 g
Protein: 5 g
Fat: 2 g
Saturated fat: 1 g
Cholesterol: 8 mg
Sodium: 120 mg
Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 Fruit