1 whole egg 1 egg white 2 tablespoons skim milk teaspoon ground cinnamon 1 teaspoon honey 4 slices whole wheat bread, crusts removed cup part-skim ricotta cheese cup raspberries cup blackberries 2 tablespoons pure maple syrup
1. PREHEAT PREHEAT the oven to 375 degrees. the oven to 375 degrees.
2. IN A BOWL IN A BOWL, whisk together the egg, egg white, milk, cinnamon, and honey. Spray a nonstick m.u.f.fin pan with calorie-free vegetable spray. Carefully dip each slice of the bread into the egg/milk mixture and press it into the m.u.f.fin pan. Bake at 375 degrees for 12 minutes until crisp. whisk together the egg, egg white, milk, cinnamon, and honey. Spray a nonstick m.u.f.fin pan with calorie-free vegetable spray. Carefully dip each slice of the bread into the egg/milk mixture and press it into the m.u.f.fin pan. Bake at 375 degrees for 12 minutes until crisp.
3. MEANWHILE MEANWHILE, in a small bowl, mix together the ricotta cheese until smooth. Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries. Drizzle the maple syrup on top. in a small bowl, mix together the ricotta cheese until smooth. Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries. Drizzle the maple syrup on top.
Portobello Mushroom Benedict with Roasted Red Pepper Sauce You"ll never go back to m.u.f.fins again after you experience eggs Benedict with the elegant addition of portobellos. And roasted red pepper sauce only tastes decadent as a full-flavor, low-fat stand-in for the usual scale-tipping hollandaise.
SERVES 4.
Calories per serving, portobello Benedict: 183 Calories per serving, roasted red pepper sauce: 70
For the portobello Benedict: 4 portobello mushrooms, gills removed 1 tablespoon olive oil 1 garlic clove 2 10-ounce bags of baby spinach 1 teaspoon fresh lemon juice 1 teaspoon lemon zest Pinch nutmeg teaspoon salt 1/4 teaspoon freshly ground pepper teaspoon freshly ground pepper 4 tablespoons Parmesan cheese
For the roasted red pepper sauce (serves 8): 1 4-ounce jar roasted red peppers, drained and finely chopped 3/4 cup reduced fat mayonnaise cup reduced fat mayonnaise 1 ounce capers, drained 1 tablespoon parsley, chopped
1. FOR THE PORTOBELLO BENEDICT: FOR THE PORTOBELLO BENEDICT: Preheat the oven to 425 degrees. Lightly oil a baking sheet. Preheat the oven to 425 degrees. Lightly oil a baking sheet.
2. USING AN ORDINARY SPOON USING AN ORDINARY SPOON, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside. remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10 to 12 minutes or until tender. Remove from the oven and set aside.
3. IN A SMALL SAUTe PAN IN A SMALL SAUTe PAN over medium heat, add the olive oil, garlic, and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg. over medium heat, add the olive oil, garlic, and spinach. Cook for 3 to 5 minutes, tossing occasionally until wilted. Add the lemon juice, lemon zest and nutmeg.
4. IN A BLENDER IN A BLENDER or small food processor combine the sauce ingredients and pulse until creamy. or small food processor combine the sauce ingredients and pulse until creamy.
5. USING A SPOON USING A SPOON, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce, and some grated Parmesan cheese. Serve. evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roasted red pepper sauce, and some grated Parmesan cheese. Serve.
Banana Chocolate Chip m.u.f.fins A little chocolate goes a long way in these hearty m.u.f.fins powered by wheat flour and heart-healthy oat bran. And tangy low-fat b.u.t.termilk takes the place of heavy cream without making a fuss about it.
MAKES 12 m.u.f.fINS.
Calories per serving: 200
1 cup all-purpose flour 1 cup whole wheat flour cup rolled oats 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda teaspoon salt 1 ripe banana, mashed 1/4 cup chopped walnuts cup chopped walnuts cup light brown sugar 2 tablespoons vegetable oil 2 large organic eggs 1 1 1/4 cups reduced-fat b.u.t.termilk cups reduced-fat b.u.t.termilk 1 teaspoon pure vanilla extract 2 tablespoons chocolate chips
1. PREHEAT PREHEAT the oven to 400 degrees. Line a 12-m.u.f.fin tray with paper liners. Set aside. the oven to 400 degrees. Line a 12-m.u.f.fin tray with paper liners. Set aside.
2. IN A STANDING MIXER IN A STANDING MIXER, combine the all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat b.u.t.termilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined. combine the all-purpose flour, wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat b.u.t.termilk and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. USING USING an ice cream scoop, portion the batter evenly into the m.u.f.fin tin and top each m.u.f.fin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve. an ice cream scoop, portion the batter evenly into the m.u.f.fin tin and top each m.u.f.fin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve.
TipKeep your m.u.f.fins fresher longer: store them in a plastic bag or an airtight container.
Raspberry, Orange, and Banana Smoothie Take bananas, juice and raspberries for a spin in the blender and come away with a thick, rich, and totally satisfying drink that"s an ideal mid-morning appet.i.te slayer.
This is ideal as a mid-morning drink to boost your energy levels.
SERVES 2.
Calories per serving: 205
1 cup fresh raspberries cup chopped banana 2 cups freshly squeezed orange juice
1. PLACE PLACE the ingredients into the bowl of a blender and whip up until smooth. the ingredients into the bowl of a blender and whip up until smooth.
Tips 1. You could take this smoothie to work for a great breakfast or snack in an empty bottle or jar. Just shake before drinking. You could take this smoothie to work for a great breakfast or snack in an empty bottle or jar. Just shake before drinking.
2. This smoothie can be stored in the refrigerator for up to 24 hours. This smoothie can be stored in the refrigerator for up to 24 hours.
Lemon and Poppyseed m.u.f.fins A little bit sweet but also sporting the savory tang of b.u.t.termilk, these versatile m.u.f.fins fit in just about anywhere. Serve them as dessert, breakfast, or in place of coffee cake as part of a mid-morning snack.
MAKES 12 m.u.f.fINS.
Calories per serving: 200
1 cups white rice flour 1 cups finely ground almonds 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt teaspoon salt 1 tablespoon poppy seeds zest of 1 large lemon 2 cups peeled and finely grated zucchini 3 large eggs cup of b.u.t.termilk 3/4 cup sugar cup sugar 2 teaspoons lemon extract
1. PREHEAT PREHEAT the oven to 350 degrees. Line a 12-m.u.f.fin tray with paper liners. the oven to 350 degrees. Line a 12-m.u.f.fin tray with paper liners.
2. COMBINE COMBINE the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.
3. IN A SMALL BOWL IN A SMALL BOWL, combine the lemon zest and the zucchini. combine the lemon zest and the zucchini.