Mummy Food - with Cream of Wheat or Cream of Rice
3 fresh or frozen figs
1/4 cup dried sugared dates
1 cup boiling water
1 pkg instant Cream of Wheat or 1/4 cup Cream of Rice
1 tbs butter
Plump and defrost fruits in boiling water for 10 minutes. Stir in remaining ingredients. Reheat if desired. Makes 1 serving
Nutritional Notes (you could save 102 Calories, 81.8 mgs sodium, nearly all the fat and all the cholesterol by omitting the butter):
Calories made with Cream of Wheat - 422
Calories made with Cream of Rice - 492
Total fat, either cereal - 11.3 g
Sat. fat, either cereal - 7.3 g
Cholesterol, either cereal - 30.5 g
Carbs made with Cream of Wheat - 74.1 g
Carbs made with Cream of Rice - 91.1
Protein, either cereal - 5
Potassium made with Cream of Wheat - 613.9 mg
Potassium made with Cream of Rice - 637.3 mg
Sodium made with Cream of Wheat - 243 mg
Sodium made with Cream of Rice - 83 mg
General Notes: I know, I know, a whole tablespoon of butter is a lot. Adjust as desired or omit the butter entirely if you like. If you could find unsugared dates you could save some Calories and carbs both. I used the figs I have which are my mother's whole frozen figs from her farm. I didn't include the sodium in the Celtic sea salt that I use when I make this because I imagine most people would shudder at the thought of dried fruit and salt.
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