Weight Loss Surgery Cookbook

128 Part II: Now You’re Cooking! Healthy and Hearty Dishes

T Warm Spiced Shredded Wheat

Shredded wheat has never tasted so good as in this recipe. Shredded wheat is usually

eaten cold, but here you make a bowl of warm goodness with a hint of pumpkin spice

and a touch of butter — mornings may never be the same. You can even make this the

night before, store it in the fridge, and reheat it in the microwave for a quick breakfast.

Soaking the shredded wheat in the milk makes it soft enough for the Stage 3 diet.

Stage: Soft foods

Preparation time: 3 minutes

Cooking time: 8 minutes

Yield: 2 servings (1 cup each)

2 teaspoons butter

2 large biscuits of shredded wheat, crumbled

2 cups nonfat milk

2 teaspoons sugar substitute

(^1) ⁄ 2 teaspoon pumpkin spice
1 Heat a medium saucepan over medium heat; add butter. When butter is melted, add
shredded wheat and stir for 2 minutes to toast the wheat.
2 Add the milk, sugar substitute, and pumpkin spice and bring to a simmer. Let simmer
for 5 minutes or until thickened.
Per serving: Calories 200 (From Fat 45); Fat 5g (Saturated 3g); Cholesterol 15mg; Sodium 135mg; Carbohydrate
31g (Dietary Fiber 3g); Protein 11g; Sugar 12g.

Whipping Up Weekend Treats

Hot pancakes or French toast in the morning is a real treat. They’re easy to

make, and just about everybody loves them. In this section you get pancakes

with protein and baked French toast with lots of egg custard that turn guilty

breakfasts into a guilt-free morning meals.