The lightest way of making it (with water) just doesn’t appeal to me in the same way that I am not a big fan of oatmeal made with water. But just like I’ve done for oatmeal recently, giving it a Greek yogurt makeover, I paired up fat-free Greek yogurt and Cream of Wheat.
I brought the flavors of pralines to the cereal to spruce it up a bit, because I thought the sweet nuttiness of caramel and pecans would go nicely with the slightly nutty flavor of the cereal. Here’s what I did:
- 1 packet of multigrain Cream of Wheat
- 1/2 cup fat-free Greek yogurt
- 1 T sugar-free caramel sundae sauce
- 1 T pecans, chopped
Make the Cream of Wheat according to package instructions. Mix in the yogurt, caramel sauce and pecans. The end.
Afterthoughts: When I made the peanut butter oatmeal recently, the sourness of the Greek yogurt didn’t bother me as much, but it was a little stronger with the Cream of Wheat (probably because there was no peanut butter to counter the taste). In the future, I might reduce the Greek yogurt to 1/4 cup, or lose it altogether and just use a mixture of half water and half skim milk to get around the yogurt flavor.
Please let me know of any experiments you choose to do with this recipe!