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    Diabetes-Friendly Breakfast Ideas

    High-Protein Chocolate-Chip Raspberry Pancakes

    Nonfat cottage cheese stands in for ricotta in these light, custardy pancakes. Add raspberries, chocolate chips, and orange zest to make them elegant and weekend-worthy. Raspberries also lend this recipe 3 grams of fiber per serving. Round out this special breakfast with two strips of turkey bacon per person, and your meal will still clock in at just 300 calories.

    Makes 4 servings (about four small pancakes per person)

    Ingredients

    1½ cups nonfat cottage cheese

    4 eggs, lightly beaten

    ¼ tsp vanilla extract

    1 tsp orange zest (optional)

    1 tbsp sugar

    ½ cup whole wheat pastry flour

    2 tbsp chocolate chips

    Nonstick cooking spray

    1½ cups raspberries, fresh or frozen

    Directions

    1. In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth.

    2. Add whole wheat pastry flour and chocolate chips and pulse 2-3 times or until flour is just incorporated (don't overmix).

    3. Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings.

    4. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

    Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.

    Breakfast Tacos

    Who says tacos are just for dinner? This veggie-enhanced twist on the classic breakfast burrito keeps carbs low while maximizing fiber. One whole egg delivers vitamin A, while two extra egg whites boost the protein.

    Makes 1 serving

    Ingredients

    2 small corn tortillas

    2 tbsp unsalted canned black beans

    1 cup washed spinach or baby spinach

    1 tsp canola oil

    1 egg and 2 egg whites, beaten together

    2 tbsp salsa fresca

    pepper to taste

    Directions

    1. Place corn tortillas on a toaster-oven tray; top each with 1 tbsp. black beans. Heat in a 350-degree toaster oven until tortilla and beans are heated through. They should be ready when other ingredients are done cooking.

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