Categories: Breakfast, Diabetic 
      Yield: 6 servings 
  
      1 c  Skim milk 
      1    Egg white 
      1 ts Vanilla 
      1 c  All-purpose flour 
  1 1/2 ts Baking powder 
      1 pn Salt 
      1 pn Cinnamon 
      1 ts Canola oil 
    1/2 c  Low-fat yogurt 
 
------------------------------STRAWBERRY SAUCE------------------------------ 
      1 pk Frozen strawberries 
           -- (unsweetened) 
    1/2 c  Water 
      1 tb Granulated sugar 
      2 ts Cornstarch 
  
   Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until 
  done. Sprinkle with powdered sugar if desired. 
  Whipped topping, or vanilla ice cream 
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   Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir 
  together flour, baking powder, and sugar in a bowl. Add egg, mix with fork 
  until crumbly. Spread over berries. Dot with small pieces of butter or 
  margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped 
  cream, topping, or ice cream. 
   
  NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. 
   Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or 
  margarine until crumbly. In another bowl, mix strawberries and white sugar 
  together. Grease an 8" square pan. Spread half the crumb mixture on bottom. 
  Cover with strawberries. Spread remaining crumb mixture over top.