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Breakfast Pudding

Breakfast Pudding


1 cup water 3 tablespoons Cream of Wheat (one-minute cooking version) 1 egg, beaten 1 tablespoon frozen concentrate of apple juice 1 teaspoon raisins 1/2 teaspoon vanilla extract Bring the water to a boil and whisk in the Cream of Wheat. Cook on very low heat for one minute. Add egg, apple juice, and vanilla. Stir until egg cooks. Serve with orange juice or slices of cantaloupe or papaya to enhance the vitamin C release of iron.

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