Muesli

breakfastcooking
Written By Judy Doherty, MPS, PCII

Muesli is a traditional Swiss breakfast food. It was invented by a physician around the turn of the 20th century. It is truly a tasty treat, and one that I have enjoyed in all my travels to Switzerland. In fact, I love it so much that I even make it at home. It's a refreshing change from cooked oatmeal, plus the leftovers make an enjoyable afternoon snack. The flavor and texture of the fresh fruits, combined with the tangy richness of yogurt, and the addition of hearty oats, all make this breakfast a memorable treat.Here is a delicious recipe for muesli from the Food and Health Communications test kitchen:

Muesli

Ingredients:1 cup rolled oats (old fashioned or quick)1 cup skim or soy milk1 cup plain, nonfat Greek yogurt1 chopped apple (remove core and stem but leave skin on)1 cup sliced strawberries1 cup assorted fresh berries (blueberries, raspberries, blackberries)1 orange, peeled, seeded, and dicedGround cinnamon, to tasteGarnish: chopped walnutsDirections:

  1. Combine the oats, milk, and yogurt in a large mixing bowl.
  2. Fold in the chopped fruits and cinnamon.
  3. Refrigerate until ready to serve.
  4. To serve, place 1 cup of Muesli in a ramekin or serving bowl. Garnish with chopped walnuts.

Variations: Use a variety of your favorite dried and diced fruits. Try dates, cranberries, apricots, or even mangoes.Looking for more recipes or cooking tips? Find them here!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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