Breakfast on a Diet (Slide 15)
Delicate pears, pecans and maple flavor make these scones really special. Our makeover of this tender, flaky breakfast pastry uses reduced-fat cream cheese, canola oil and just a touch of butter to replace 1 1/2 sticks of butter. The addition of rolled oats and whole-wheat pastry flour boosts fiber and enhances the nutty flavor. For more fruit intensity, serve with pear butter.
Recipe: Maple Nut & Pear Scones
Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a ve…View slide
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