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English Muffin Breakfast
English Muffin Breakfast
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From: Diabetic Living Magazine
While not your traditional breakfast, this meal contains all essential parts of a balanced meal. Cottage cheese is an excellent source of protein and is packed with calcium, phosphorus, and B vitamins.
- By: Diabetic Living Magazine
Ingredients 1 serving
for serving adjustment
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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup cucumber slices
- ¾ cup low-fat cottage cheese
- ½ whole-wheat English muffin
- ¾ cup low-sodium vegetable juice
- 1 medium fresh peach (optional)
- ⅔ cup fat-free yogurt (optional)
Preparation
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Prep
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Ready In
- Arrange cucumber slices on half of a 9-inch plate and scoop low-fat cottage cheese into a small bowl or on a plate along with half of a toasted English muffin. Choose your favorite low-sodium vegetable juice to pair with this breakfast.
- Serve with a peach and fat-free yogurt to complete this balanced meal.
- Serving size: 1 serving
- Per serving: 243 calories; 3 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 26 g protein; 44 mcg folate; 7 mg cholesterol; 15 g sugars; 1,680 IU vitamin A; 57 mg vitamin C; 222 mg calcium; 2 mg iron; 916 mg sodium; 982 mg potassium
- Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (34% dv), Calcium (22% dv)
- Carbohydrate Servings: 2
