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Orange And Buttermilk Cereal Recipe
|Graham flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Low fat mandarin orange yogurt||8 Ounce|
|Orange peel||1 Teaspoon, freshly grated|
|Buttermilk||1 Cup (16 tbs)|
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
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.