Oatmeal-Raisin Swirl Bread
This oatmeal-raisin swirl bread is soft and fluffy with an ooey-gooey cinnamon center. It is made with whole-grain oats for a better breakfast option.
Tip: Choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets to substitute for the granulated sugar. Choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to 2 tablespoons granulated sugar or 1/4 cup brown sugar. Nutrition Facts Per Serving with Substitutes: Same as below, except 97 cal., 18 g carb., 59 mg sodium. Exchanges: 0 carb. Carb choices: 1.
Variation: Raisin Swirl French Toast: Prepare bread as directed above. To make one loaf into French Toast, cut loaf into 12 slices. In a shallow bowl whisk together 3/4 cup refrigerated or frozen egg product, thawed; 3/4 cup fat-free milk; 1/2 teaspoon vanilla; and 1/4 teaspoon cinnamon. Dip the bread slices into the egg mixture, turning to coat both sides. Coat an unheated large nonstick skillet or griddle with nonstick cooking spray. Preheat over medium heat. Place bread, in batches, in hot skillet or on griddle; cook for 4 to 6 minutes or until golden brown, turning once. Serve warm. If desired, top with fresh berries and sprinkle lightly with powdered sugar. Nutrition Facts Per Serving: 123 cal., 2 g total fat (0 g sat. fat), 0 mg cholesterol, 95 mg sodium, 22 g carb., 2 g fiber, 5 g pro. Exchanges: 1 starch, 0.5 carb. Carb choices: 1.5. Nutrition Facts Per Serving with Variation. Same as below, except 110 cal., 19 g carb. Exchanges: 0 carb. Carb choices: 1.
1 starch, 1/2 other carbohydrate