PointsPlus Matzoh Brei with Bananas and Yogurt Recipe
Daily Value: 11%
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Looking for a great way to celebrate Passover? Try this Kosher dish that's similar to a blintz. Feel free to mix it up by using fresh sliced strawberries, chopped apples, or juicy pear slices.
- 3 boards matzoh, broken into 1-1 ½-inch pieces
- 1 large egg
- 2 large egg whites
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons sugar, in the raw or regular sugar
- 1 tablespoon unsalted butter
- 1 cup fat-free vanilla yogurt
- 1 large banana, thinly sliced
- ¼ cup fresh blueberries
Place the matzoh in a colander in the sink and hold under cold running water for 30 seconds to dampen. Drain well and set aside.
In a large bowl, beat together the egg, egg whites, cinnamon, salt, and sugar. Add the matzoh, stirring gently to coat.
In a 9-inch nonstick skillet over medium-high heat, melt the butter. Pour matzoh mixture into a skillet in an even layer and cook until bottom is golden brown, about 3-4 minutes. Flip over with spatula (matzoh brei may break into pieces, which is fine). Cooking until eggs are set and second side is golden brown, about 2-3 minutes. Serve topped with yogurt, banana slices, and blueberries.
Makes ¼ cup matzoh brie, ¼ cup of yogrut, ¼ cup of banana slices, and 1 tablespoon of blueberries per serving.
PointsPlus value: 6
Cooking time: about 20 minutes