Good Morning, Sunshine's its a great day, thank you for waking me up each day! Tuesdays; Breakfast!
- Katherine Victoria Vananderland
- Oct 11, 2021
- 10 min read
Sunshine Crepes
Total Time Prep: 15 min. + chilling Cook: 15 min. Makes 6 servings
"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes,” suggests Mary Hobbs, Campbell, Missouri.
Ingredients
2 large eggs
2/3 cup 2% milk
1 tablespoon canola oil
1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
filling:
1 can (20 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Confectioners' sugar
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Directions
In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.
Nutrition Facts 2 crepes: 299 calories, 11g fat (7g saturated fat), 64mg cholesterol, 139mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.
Ingredients
Creamy Strawberry Crepes
Total Time Prep: 15 min. + chilling Cook: 25 min. Makes
7 servings
Ingredients
4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
filling:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
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Directions
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. —Karen S. Shelton, Collierville, Tennessee
Ingredients
4 large eggs
3/4 cup 2% milk
1/4 cup club soda
3 tablespoons butter, melted
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
2 tablespoons baking cocoa
1/4 teaspoon salt
filling:
1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur or strong brewed coffee
2 teaspoons vanilla extract
Optional: Chocolate syrup and whipped cream
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Directions
In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.
Nutrition Facts 2 crepes: 413 calories, 24g fat (13g saturated fat), 136mg cholesterol, 209mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 8g protein.
Chocolate Crepes with Raspberry Sauce
Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings
Ingredients
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites
1 large egg
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar
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Directions
In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.
In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein. Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah
Berry Smoothie Bowl
Total Time Prep/Total Time: 5 min. Makes 2 servings
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
This quick and easy breakfast starts with a berry smoothie as the base. Fresh fruit and nonfat milk keep the bowl a low-cholesterol meal. For more flavor, top your bowl with sliced bananas, homemade granola and a little peanut butter for some serious staying power.
Ingredients
1 cup fat-free milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds
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Directions
Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.
Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.
Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.
There’s nothing better than waking up to the smell of breakfast already made. Toss your low-cholesterol ingredients like oatmeal, almond milk and dried cherries into the slow cooker the night before and ease into your day with this creamy bowl. Top with sliced almonds for a serving of healthy fats.
Ingredients
4 cups vanilla almond milk
1 cup steel-cut oats
1 cup dried cherries
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Additional almond milk, optional
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Directions
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.
Stir before serving. If desired, serve with additional milk.
HEALTH TIP:Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar.
Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.
Nutrition Facts 1 cup: 172 calories, 3g fat (0 saturated fat), 3mg cholesterol, 47mg sodium, 35g carbohydrate (28g sugars, 4g fiber), 5g protein.
For a tasty breakfast that will power you through the day, try this loaded smoothie bowl. It’s sweetened with fruit juice and packed with fiber-rich ingredients like spinach, strawberries and blueberries. It also contains ground flaxseed, which you won’t taste, but will boost your HDL level.
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Power Berry Smoothie Bowl
Total Time Prep/Total Time: 10 min. Makes 3 servings
While you can't taste the spinach in these smoothies, you get all its nutrients with big berry flavor. —Christine Hair, Odessa, Florida
Ingredients
1/2 cup orange juice
1/2 cup pomegranate juice
1 container (6 ounces) mixed berry yogurt
1 cup frozen unsweetened strawberries
1 cup fresh baby spinach
1/2 medium ripe frozen banana, sliced
1/2 cup frozen unsweetened blueberries
2 tablespoons ground flaxseed
Optional: Sliced fresh strawberries, fresh blueberries, flaxseed and granola
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Directions
In a blender, combine the first 8 ingredients; cover and process for 30 seconds or until smooth. Pour into chilled bowls; top as desired. Serve immediately.
Nutrition Facts 1 cup: 172 calories, 3g fat (0 saturated fat), 3mg cholesterol, 47mg sodium, 35g carbohydrate (28g sugars, 4g fiber), 5g protein.
A fun twist on oatmeal, these healthy pancakes pack the fiber with whole wheat flour, oats and chopped nuts. Top with fresh berries, melted nut butter or homemade strawberry syrup if you’re feeling fancy.
These waffles freeze well, so toast them all week long. For a fall version, substitute 1/2 cup pumpkin puree for 1/2 cup of milk. —Jeanne Stickell, Tucson, Arizona
Total Time Prep/Total Time: 25 min Makes 10 waffles
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
2 packets instant maple and brown sugar or apple cinnamon oatmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups 2% milk
2 eggs
1/3 cup butter, melted
1/2 cup chopped pecans or walnuts
Maple syrup
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Directions
In a large bowl, mix the first six ingredients. In another bowl, whisk the milk, eggs and butter. Stir into dry ingredients just until moistened. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
With just the right amount of sweetness, these yogurt and honey fruit cups are a light and refreshing breakfast that will satisfy your morning hunger. Opt for nonfat yogurt to cut down on saturated fat and use your favorite fruit.
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
When you need a hearty, stick-to-your-ribs breakfast that won’t up your cholesterol level, whip up a pan of chicken and asparagus crepes. The filling is rich and savory with fresh asparagus, onions and mushrooms. Shredded chicken breast is a more cholesterol-friendly option than other breakfast meats.
Chicken and Asparagus Crepes
Total Time Prep: 1 hour + chilling Bake: 20 min. Makes 12 servings
The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan
Ingredients
3 eggs
1-1/2 cups 2% milk
2 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
filling:
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 small onion, chopped
1 teaspoon canola oil
2-1/2 cups sliced fresh mushrooms
3 cups cubed rotisserie chicken
sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups 2% milk
6 slices Swiss cheese, halved
2/3 cup shredded part-skim mozzarella cheese
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Directions
In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.
For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.
Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.
Nutrition Facts 1 cookie: 212 calories, 6g fat (1g saturated fat), 0 cholesterol, 186mg sodium, 38g carbohydrate (25g sugars, 4g fiber), 5g protein.
Cookies for breakfast? It’s now a reality with these banana oat breakfast cookies. They are crisp and chewy with just the right amount of sweetness. They’re also quick to prepare and freeze well. The oats, whole wheat flour and raisins add healthy fiber, and the chunky peanut butter and honey bring the flavor.
Cherry-granola french toast sticks are soft on the inside and crunchy on the outside. Start with store-bought french toast sticks to keep things easy, then sliced bananas, granola and homemade syrup. Serve with turkey bacon for a salty bite of lean protein that keeps cholesterol down.
Cherry-Granola French Toast Sticks
Total Time Prep/Total Time: 20 min. Makes 4 servings
The warm aroma of cinnamon and brown sugar helps Terri McKitrick wake her family in Delafield, Wisconsin. Convenient toast sticks topped with granola, banana and whipped cream carry them through busy autumn days.
Ingredients
1/4 cup heavy whipping cream
3 tablespoons brown sugar
2 tablespoons butter
1 tablespoon dried cherries
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 package (12.7 ounces) frozen French toast sticks
1 medium banana, sliced
1/4 cup granola without raisins
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Directions
For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.
Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.
EDITOR’S NOTE:This recipe was tested with Eggo French Toaster Sticks.
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