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Orange And Buttermilk Cereal

Diabetic.Foodie's picture
  Graham flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon
  Low fat mandarin orange yogurt 8 Ounce
  Orange peel 1 Teaspoon, freshly grated
  Buttermilk 1 Cup (16 tbs)

In order given, combine all ingredients in a large bowl; beat until well blended.
Pour into a well-greased 8 in. (20 cm) baking pan.
Bake at 325°F (165°C) for 30 to 40 minutes or until a toothpick inserted in middle comes out clean.
Turn out onto a cooling rack.
Break into large pieces and cool.
To form the cereal: Break into medium-size pieces; place in a food processor and with a steel blade, chop into smaller pieces; or grind through a food grinder without the cutting knife, using just the large-hole blade.
Spread pieces evenly on 2 cookie sheets.
Toast for 25 to 30 minutes at 300°F (150°C).
Change position of pans in the oven and stir cereal every 10 minutes; if you prefer a softer cereal, toast for less time.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1247 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 2500.9 mg104.2%

Total Carbohydrates 218 g72.8%

Dietary Fiber 7.3 g29.1%

Sugars 16.6 g

Protein 47 g93.7%

Vitamin A 2.7% Vitamin C 14.4%

Calcium 46.1% Iron 65.7%

*Based on a 2000 Calorie diet

Orange And Buttermilk Cereal Recipe