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Orange Ginger Porridge Delight
Easy, Serious Luxury That Is Good for You!
57g Porridge Oats (4 Tbls/1/4 Cup)
1/3 tsp. Ground Ginger, to taste
1/3 tsp. Caraway Seeds, opt.
3 tsp. Splenda or granulated sweetener or Sugar, to taste
1 tsp. Chunky Orange Marmalade
1 1/2 tsp. Natural (plain) nonfat/low-fat Yoghurt, or cream
345g water (about 1 1/2 Cups)
2 drops Vanilla Flavouring

 

Topping:
Take an small pot such as an egg cup and put about a teaspoon of chunky orange marmalade in. Add a bit of boiling or hot water and stir into a medium thick paste.

Breakfast:
Measure the porridge oats (I suggest 57g (4 very heaped Tablespoons) as a good sized portion - you may prefer more or less) into saucepan.

Add 345g water (about 1 1/2 cups)(or enough to be absorbed to your satisfaction). Add two drops of artificial Vanilla flavouring, or about 1/4 tsp. real vanilla essence. Add about 1/3 to 1/2 teaspoon of Ground Ginger (a lot is good - but to taste!) and about 1/3 teaspoon caraway seeds (to taste - or leave them out if you don't like caraway seeds). Place on stove and boil and simmmer until just the consistency you like. When just about thick enough, add a couple of teaspoons of Splenda, or granulated sweetener or sugar or as much/little as suits your taste and stir in well.

Pour into breakfast bowl and top with about 1 to 1 1/2 teaspoons (preferably nonfat) natural(plain) yoghurt or cream if you're not counting calories.

Sprinkle the top, in particular the yoghurt with a teaspoon or two of Splenda (or granulated sweetener or sugar).

Add the prepared, diluted marmalade over the yoghurt.

Serve!

Note regarding sweeteners:
If using granulated sweetener, aspartame becomes unstable and therefore loses its sweetness above 85 degrees centigrade hence the suggestion to use Splenda which is fine above 100 centigrade and can be boiled no problem. Some granulated sweeteners contain acesulphame-K which stays sweet above 100 centigrade but doesn't taste so nice! If in doubt, maybe spoil yourself and use sugar!

Preparation Time: 5 Serves: 1
Recipe Origin: United Kingdom
Submitted by:
Ethan Beck

United Kingdom
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