Optimal Breakfast Scone

[6 servings: Each equals-1 Fueling, 2/3 condiments, 1/2 fat]



4 packets OPTAVIA* Cinnamon Cream Cheese Swirl Cake, sifted
2 packets OPTAVIA* Blueberry Almond Cereal, (*prepped)
1 tsp baking powder (2 condiments)
1-1/2 tsp baking soda (1-1/2 condiment)
3 whisked egg whites *omit if desired
1/4 cup Unsweetened Coconut Milk (1/2 condiment)
1 ounce chopped pecans (3 fat)

Directions:

*Prep Hot cereal 1 hour ahead--In a medium mixing bowl combine the Blueberry Almond Cereal packets in 4 ounces hot water. Stir until dissolved and let rest, covered, for 1 hour.

~Preheat oven to 350* F.
~Sift the Cinnamon Cream Cheese Swirl Cake to separate the powder from Cream Cheese bits and Cinnamon; Set aside.
~Add the remaining ingredients to the bowl of  prepped Blueberry Almond Cereal. Blend completely.
~Spritz a 8" square baking pan then line with parchment paper. Pour batter in then spread evenly to edge)
~Sprinkle the sifted out bits over the top of the batter along with 1 oz of chopped pecans or Almonds (3 fat)
~Bake for 15 minutes. Use a pizza cutter or sharp knife cut into 6 equal portions.

OPTIONAL: Serve with a drizzle of Walden Farms SF Walnut Maple syrup OR Mix 2 tsp of light cream cheese with 1 tsp SF Syrup flavor of your choice.

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)