Busy People's Slow Cooker Cookbook
Breakfast | Appetizers & Breads | Soups & Salads | Side Dishes | Entrées | Desserts
Blueberry Coffee Cake
You may be wondering, "Why cook it in the slow cooker?" The answer is that while your conventional oven is already baking something else at a different temperature, this tasty cake can also be cooking. 

1

(6 1/2-ounce) blueberry muffin mix, dry-Do not make as directed on package.

1

egg white
1/4 cup fat-free skim milk 1/8 teaspoon ground cinnamon

Preheat a slow cooker by turning it on high. Let it preheat for 10 minutes.
Spray the cooker with nonfat cooking spray and cover.
Set aside 1/4 cup of the dry muffin mix. (Reserve for later.)
In a medium-size bowl stir together the muffin mix (do not use the 1/4 cup muffin mix reserved for later), milk, and egg white until well mixed. The batter will be lumpy. Spread it into the prepared cooker.
Stir together the 1/4 cup reserved dry muffin mix with the cinnamon until well mixed. Sprinkle the mixture on top of the batter in the slow cooker.
Place a paper towel over the slow cooker and cover with the lid. Cook on high for 1 hour.
Let the cake cool for 10 minutes. Run a knife along the edge of the cake to loosen it. Place a plate on top of the cooker and turn it upside down to remove the cake. Put another plate on top of the upside down cake and flip the cake right side up.
Cut into 6 pie-shaped pieces.
Yield: 6 servings
Calories: 115; Fat: 3g (24% fat); Cholesterol: 5mg; Carbohydrate: 19g; Dietary Fiber: 0g; Protein: 2g; Sodium: 150mg
Menu idea: I like to serve this for breakfast or brunch buffets. It is also great as a snack or for packed lunches.
Sunrise Soufflé
Serving this soufflé while the sun comes up will make even the prettiest of sunrises more enjoyable. 

6

slices fat-free bread, cubed

2

cups skim milk
1 (8-ounce) package breakfast sausage links, sliced (I use Morningstar Farms.) 1 teaspoon dry mustard
1-1/2 cups Egg Beaters 1 cup shredded low-fat cheddar cheese

Spray a slow cooker with nonfat cooking spray
Add the bread cubes and sausage slices.
In a bowl mix the eggs, milk, and dry mustard.
Pour the mixture over the bread and sausage (already in the slow cooker).
Sprinkle the cheese on top.
Cover and cook on low for 3 to 4 hours.
Note: This can be varied by adding lean ham or bacon bits.
Yield: 12 servings
Calories: 109; Fat: 1g (7% fat); Cholesterol: 3mg; Carbohydrate: 12g; Dietary Fiber: 1g; Protein: 13g; Sodium: 372mg
Menu idea: This is great with Mini-Cinnamon Rolls from Busy People's Low-Fat Cookbook.