Muesli Slice
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 98.9
- Total Fat: 1.2 g
- Cholesterol: 14.3 mg
- Sodium: 25.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
View full nutritional breakdown of Muesli Slice calories by ingredient
Number of Servings: 15
Ingredients
-
* *Whole Wheat Flour, 1 cup (remove)
* Oats, 1 cup (remove)
* dried mixed fruit, 60 gram(s) (remove)
* *Brown linseed, 10 gram(s) (remove)
* weight watches fruit & fibre cereal, 40 gram(s) (remove)
* Brown Sugar, 30 grams (remove)
* *Yogurt, Stonyfield Farm fat-free French Vanilla, 0.5 cup (remove)
* Egg white, 2.2 serving (remove)
* Egg, fresh, 1 large (remove)
* Raspberries, 135 grams (remove)
* Milk, nonfat, 117 grams (remove)
Directions
Diabetic magazine july/august 2009 pg 123, my version
preheat oven 180
line 18cm x 28 cm slab pan with baking paper
combine dry ingredients ( leaving 1 tbls of sugar aside) in Lrg bowl mix well to combine
put yogurt , milk , egg white, egg in medium bowl , whisk well to combine add yogurt mixture to flour mixture , mixing well to combine
pour mixture into pan , smooth surface with back of spoon
lightly press raspberries evenly into mixture.
sprinkle over remaining sugar
bake for 20-25 min
cool for 5 mins before turning out on wire rack to cool completely
cut into slices
42% carbs ( from sugar 8.9%)
189 cal per 100 gr
2.3% fat
Number of Servings: 15
Recipe submitted by SparkPeople user RHEE17.
preheat oven 180
line 18cm x 28 cm slab pan with baking paper
combine dry ingredients ( leaving 1 tbls of sugar aside) in Lrg bowl mix well to combine
put yogurt , milk , egg white, egg in medium bowl , whisk well to combine add yogurt mixture to flour mixture , mixing well to combine
pour mixture into pan , smooth surface with back of spoon
lightly press raspberries evenly into mixture.
sprinkle over remaining sugar
bake for 20-25 min
cool for 5 mins before turning out on wire rack to cool completely
cut into slices
42% carbs ( from sugar 8.9%)
189 cal per 100 gr
2.3% fat
Number of Servings: 15
Recipe submitted by SparkPeople user RHEE17.