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!!


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.


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.


Combine 2 Tablespoons honey and 1 Tablespoon undiluted frozen orange juice concentrate; drizzle over grapefruit halves and broil, if desired.


Spread toasted bagels or English muffins with low-fat cream cheese; drizzle with honey.


Mix together 1/2 cup vanilla yogurt, 2 Tablespoons honey and a pinch of ground ginger. Toss with 3 cups cut-up mixed fruit.


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

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.


1 cup plain nonfat or low-fat yogurt
1 large egg
1 cup pancake mix
Nonstick cooking spray

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.


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.


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.


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.


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.

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