Ingredients
1/2 c. skim milk
1/2 c. water
1/4 t. ground Saigon cinnamon
1/2 t. vanilla extract
pinch powdered lemon zest
few drops lemon extract
1/2 c. whole, rolled oats
Toppings
1 t. lemon curd
1/4 c. frozen blueberries or raspberries
Stovetop Directions
Add milk, water, spices, and extracts to a small saucepan and heat on medium until simmering. Add oats, stir, and reduce to low, cooking while stirring occasionally. Serve in a bowl; stir in lemon curd and berries.
Microwave Directions
Add dry ingredients to a large microwave-safe bowl and stir. Replace water with additional skim milk. Add wet ingredients and stir. Cook 2-3 minutes on high (depending on microwave power). Stir in lemon curd and cook another 1-2 minutes. Stir in berries and enjoy!
Lemon Curd Raspberry Porridge is shown with ruby red grapefruit wedges and Southwest Scramble, which are not included in the following calculations.
Nutrition Facts
Servings 1.0
| Amount Per Serving | |
| calories 239 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 7 mg | 2 % |
| Sodium 59 mg | 2 % |
| Potassium 230 mg | 7 % |
| Total Carbohydrate 43 g | 14 % |
| Dietary Fiber 5 g | 21 % |
| Sugars 14 g | |
| Protein 9 g | 19 % |
| Vitamin A | 5 % |
| Vitamin C | 8 % |
| Calcium | 16 % |
| Iron | 9 |
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