|
MOTHER'S
DAY BRUNCH RECIPES
A collection of healthy, heart-happy recipes the whole
family can enjoy making for a leisurely Mother's Day
brunch.
After a yummy Sunrise Smoothie, surprise Mom with a
Sunday breakfast delight, Brunch Crepes with Suzette
Sauce -- tender crepes filled with yogurt and fresh
fruit, topped with a honey-orange sauce....or choose from
a variety of recipes for muffins, waffles, pancakes, and
a delicious veggie strata.
There's also a simple Apricot Cake that is sure to
delight Mom!
Have fun, and don't forget to clean up the kitchen when
you're through!!
SUNSHINE
SMOOTHIE
In blender or food processor container, combine 1 cup
vanilla yogurt, 1/2 cup orange juice, 2 Tablespoons
honey, 1 cup cut-up fresh fruit and 1/2 cup crushed ice;
process until smooth.
HONEY-ORANGE
YOGURT
Mix together: 1 cup vanilla yogurt, 2 Tablespoons honey
and 2 Tablespoons undiluted frozen orange juice
concentrate. Use as a topping for frozen waffles or stir
into hot oatmeal for a hearty and healthy treat.
CITRUS
TIMES TWO
Combine 2 Tablespoons honey and 1 Tablespoon undiluted
frozen orange juice concentrate; drizzle over grapefruit
halves and broil, if desired.
SWEET
SURPRISE
Spread toasted bagels or English muffins with low-fat
cream cheese; drizzle with honey.
FIVE-A-DAY
TOSS
Mix together 1/2 cup vanilla yogurt, 2 Tablespoons honey
and a pinch of ground ginger. Toss with 3 cups cut-up
mixed fruit.
BRUNCH
CREPES
WITH SUZETTE SAUCE
Crepes:
2 cups nonfat milk
1 cup all-purpose flour
2 egg whites
1 egg
1 Tablespoon honey
1 Tablespoon vegetable oil
1/8 teaspoon salt
Nonstick cooking spray
Sauce:
1/2 cup honey
1/2 cup orange juice
1 Tablespoon lemon juice
2 teaspoons freshly grated orange peel
1-1/2 teaspoons freshly grated lemon peel
1-1/2 teaspoons cornstarch
1 Tablespoon butter or margarine
2 cups plain or low-fat yogurt
1-1/2 cups sliced strawberries.
To make sauce:
In medium saucepan, combine honey, orange juice, lemon
juice, orange peel, lemon peel and cornstarch; whisk to
blend. Bring mixture to boil over medium-high heat,
stirring occasionally. Cook and stir 2 to 3 minutes or
until mixture thickens. Remove from heat; stir in butter.
Let cool while preparing crepes.
To make crepes:
In blender or food processor container, combine all
ingredients; process until smooth. Spray 8-inch nonstick
skillet lightly with cooking spray. Heat over medium-high
heat until hot. For each crepe, spoon 1/4 cup batter into
hot skillet, tilting and rotating skillet until batter
covers bottom evenly. Cook until edges begin to brown.
Turn crepe; cook until lightly browned. Remove crepes to
plate to cool.
To serve:
Press 1 crepe into each of 6 ramekins or small bowls to
form cup. Fill each cup with 1/3 cup yogurt; top each
with 1/4 cup strawberries and 2 to 3 Tablespoons sauce.
Place remaining 6 crepes in airtight container and
refrigerate for up to 3 days or freeze up to one month.
LIGHT
& FLUFFY PANCAKES
WITH HONEY FRUIT SAUCE
Pancakes:
1 cup plain nonfat or low-fat yogurt
1 large egg
1 cup pancake mix
Nonstick cooking spray
Sauce:
1 cup orange juice
1 medium apple, peeled and chopped
1 medium pear, peeled and chopped
1/3 cup honey
1 teaspoon freshly grated orange peel
1 Tablespoon cornstarch
1/4 cup water
To make sauce:
In medium saucepan, combine orange juice, apple, pear,
honey and orange peel. Bring mixture to boil over
medium-high heat, stirring occasionally. Reduce heat;
simmer 8 to 10 minutes or until fruit is tender.
In small bowl, combine cornstarch and water; stir until
cornstarch is dissolved. Stir into hot mixture; cook and
stir 1 to 2 minutes until mixture is thickened. Set
aside.
To make pancakes:
In medium bowl, combine yogurt and egg; mix until well
blended. Add pancake mix; stir just to combine. Spray
large nonstick skillet or griddle with nonstick cooking
spray. Heat over medium-high heat until hot.
For each pancake, spoon 2 Tablespoons of batter into hot
skillet. Cook 4 minutes or until pancakes are set and
golden, turning once. Serve with Honey Fruit Sauce.
ORANGE
ALMOND HONEY MUFFINS
1/4 cup margarine or butter, softened
1/2 cup honey
1 egg
1/4 cup frozen concentrated orange juice, undiluted
1/2 teaspoon freshly grated orange peel
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped toasted almonds
Using electric mixer, beat butter and honey until light;
add egg, orange juice concentrate and orange peel, mixing
well. In small bowl, combine flour, baking powder, baking
soda and salt; gradually add to margarine mixture, mixing
until just blended. Stir in almonds.
Spoon into greased or paper-lined 2-1/2-inch muffin cups.
Bake at 350 degrees F for 25 to 30 minutes or until
wooden pick inserted into center comes out clean. Remove
muffins from pan to wire rack. Serve warm or at room
temperature.
BREAKFAST
VEGETABLE STRATA
8 slices white bread, crusts removed
2 cups plan low-fat or nonfat yogurt
1 cup low-fat cottage cheese
1 Tablespoon finely chopped fresh marjoram
or 1 teaspoon dried marjoram
1 clove garlic, finely chopped
5 large eggs
3 large egg whites
3-1/2 cups low-fat milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly grown black pepper
1 medium tomato, finely chopped
1 cup chopped red, yellow or green bell pepper
1 cup chopped fresh spinach
1/2 cup chopped green onion
2 Tablespoons freshly grated Parmesan cheese
Arrange bread slices, overlapping slightly, on bottom of
13-x-9-inch baking pan; set aside. In food processor
container, combine yogurt, cottage cheese, marjoram and
garlic; process until smooth. Add eggs, egg whites, milk,
dry mustard, salt and pepper, process until smooth. Pour
mixture over bread slices in pan, making sure all slices
are coated.
Cover and refrigerate 2 hours or up to overnight.
In small bowl, combine tomato, bell pepper, spinach and
green onion. Spoon evenly over soaked bread slices,
pressing mixture gently to coat vegetables; sprinkle with
cheese. Bake at 375 degrees F for 1 hour or until center
is set.
LOW-FAT
APRICOT WAFFLES
1 15-1/4 ounce can apricot halves
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking soda
1-1/2 teaspoons baking powder
3 Tablespoons sugar
1/2 teaspoon salt
1 egg yolk
1-3/4 cups buttermilk
2 Tablespoons butter, melted
3 egg whites
1 cup low-fat vanilla yogurt
1/3 cup maple syrup
Drain liquid from apricots. Take 3 apricot halves and
puree in blender or food processor until smooth to make
1/4 cup puree. Finely chop remaining apricots and set
aside. They will measure about 8 to 10 Tablespoons.
In medium-sized mixing bowl combine all-purpose flour,
whole wheat flour, baking soda, baking powder, sugar and
salt. Set aside.
In small bowl combine egg yolk, buttermilk, melted butter
and 1/4 cup apricot puree. Mix until smooth. Pour liquid
ingredients into dry ingredients. Blend just until
smooth. Place egg whites in medium-sized bowl. Beat egg
whites until stiff but not dry.
Fold whites into waffle batter. When mixed, fold in
chopped apricots. Cook with waffle iron; makes 8 waffles.
To serve, place 2 Tablespoons of vanilla yogurt on each
waffle. Pour a drizzle of maple syrup over each waffle.
Optional garnish:
One 15-1/4 ounce can apricot halves. Drain liquid from
apricots. Slice each apricot into quarters and arrange
over vanilla yogurt.
APRICOT
CAKE
1 15-1/4 ounce can apricot halves
3 Tablespoons butter, softened
7/8 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat milk
Drain liquid from apricots. Take 5-6 apricot halves and
puree in blender or food processor until smooth to make
1/3 cup puree. Finely chop remaining apricots and set
aside. They will measure about 8 Tablespoons. Mix
together flour, baking powder and salt. Set aside.
Cream butter with sugar. Add 1/3 cup apricot puree and
mix until smooth. Add eggs, one at a time. Stir in
vanilla. Alternately, stir in flour mixture and milk,
stirring until batter is smooth. Fold in chopped
apricots.
Pour batter into 9-inch round cake pan that has been
coated with cooking spray. Bake at 350 degrees F for
approximately 30 minutes. Test for doneness by inserting
toothpick into cake. When done, toothpick comes out
clean. When cool, sprinkle with powdered sugar; serves
10.
Go
back to the Mother's Day Page.
|