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| Recipe: Breakfast Lasagna |
Servings: 6
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 4 cup cornflakes
- 2 cup mincedwatermelon
- 2 cup fresh blueberries, or sliced strawberries
- 2 cup vanilla yogurt
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| Cooking Directions: |
Place one-third of the corn flakes in an even layer in the bottom of an 8 x 8 inches serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top. |
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| Per Serving:
calories 175, fat 2.4g, calories from fat 12%, protein 6.4g, cholesterol 4.0mg, dietary fiber 2.1g
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| Nutrients |
Exchanges |
| Calories |
175 |
Milk Exchanges |
0.0 |
| Protein |
6.4g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
35.5g |
Fruit Exchanges |
0.7 |
| Dietary Fiber |
2.1g |
Bread Exchanges |
0.8 |
| Sugar |
21.3g |
Other Carbohydrates/Sugar Exchanges |
0.8 |
| Fat Total |
2.4g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.1g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.7g |
Fat Exchanges |
0.2 |
| Poly-unsaturated Fat |
0.6g |
| % Calories from Fat |
12% |
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| Cholesterol |
4.0mg |
| Sodium |
225.3mg |
| Vitamins |
Minerals |
| Vitamin A |
246.0IU |
Calcium |
147.2mg |
| Thiamin (B1) |
1.2mg |
Copper |
0.6mg |
| Riboflavin (B2) |
0.7mg |
Iron |
1.2mg |
| Niacin (B3) |
3.2mg |
Magnesium |
23.8mg |
| Vitamin B6 |
0.9mg |
Manganese |
0.8mg |
| Vitamin B12 |
1.3mcg |
Phosphorus |
126.7mg |
| Vitamin C |
11.8mg |
Potassium |
299.2mg |
| Vitamin E |
1.3IU |
Selenium |
2.2mcg |
| Folate |
69.3mcg |
Sodium |
225.3mg |
| Pantothenic Acid |
1.0mg |
Zinc |
1.1mg |
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