Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/16/21

Some sweet treats for a breakfast to celebrate 'our day' today is ours for 24 hours; Stay Hydrated, and Renewed in his great Love.

Makeover Fruit Pizza

There’s nothing better than a guilt-free dessert, especially when it’s topped with refreshing and colorful fruit. We skimmed the calories and fat from a traditional fruit pizza to create one with about half the calories, fat and cholesterol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Cheese and Fresh Herb Quiche

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California

Ingredients

• 1 sheet refrigerated pie crust

• 1/2 cup shredded part-skim mozzarella cheese

• 1/2 cup shredded Swiss cheese

• 1/2 cup shredded Gruyere or additional Swiss cheese

• 1/2 cup crumbled feta cheese

• 5 large eggs

• 1 cup half-and-half cream

• 1 tablespoon minced fresh basil

• 1 tablespoon minced fresh parsley

• 2 teaspoons minced fresh dill

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Directions

• Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.

• Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.

Limoncello Cream Pie

After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine

Ingredients

• 1 quart vanilla ice cream, softened

• 1/3 cup lemon curd, divided

• 3 tablespoons limoncello

• 1 teaspoon grated lemon zest

• 1 graham cracker crust (9 inches)

• 6 ounces white baking chocolate, chopped

• 1 cup heavy whipping cream, divided

• 1/4 cup marshmallow creme

• Grated lemon zest, optional

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Directions

• In a large bowl, combine ice cream, half of the lemon curd and all of the limoncello and lemon zest. Spoon into crust. Freeze, covered, several hours or overnight.

• In a microwave, heat chocolate with 1/4 cup cream at 70% power until melted; stir until smooth. Set aside to cool.

• In a small bowl, beat remaining cream until soft peaks form. Beat in marshmallow creme. Fold in remaining curd. With a spatula, fold half of the cream mixture into cooled chocolate mixture just until blended. Fold in remaining cream mixture; spread or pipe over top of pie. Freeze, covered, 1 hour.

• Remove from freezer 10 minutes before serving. If desired, top with lemon peel.

Editor's Note Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts 1 piece (calculated without chocolate curls): 536 calories, 32g fat (17g saturated fat), 84mg cholesterol, 220mg sodium, 56g carbohydrate (46g sugars, 0 fiber), 5g protein.

Spiral Omelet Supreme

This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK. —Debbie Morris, Hamilton, Ohio

Ingredients

• 4 ounces cream cheese, softened

• 3/4 cup 2% milk

• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour

• 12 large eggs

• 2 teaspoons canola oil

• 1 large green pepper, chopped

• 1 cup sliced fresh mushrooms

• 1 small onion, chopped

• 1-1/4 teaspoons Italian seasoning, divided

• 1-1/2 cups shredded part-skim mozzarella cheese

• 1 plum tomato, seeded and chopped

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Directions

• Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.

• Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 minutes.

• Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.

• Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning.

Nutrition Facts 1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.