Chocolate Crepes with Raspberry Sauce
Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings
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
Ingredients
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites, room temperature
1 large egg, room temperature
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.
Creamy Strawberry Crepes
Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
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.
Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time Prep/Total Time: 20 min. Makes 2 servings
Ingredients
1 large egg
2 teaspoons 2% milk
2 teaspoons butter
1 ounce thinly sliced deli ham, chopped
2 tablespoons shredded cheddar cheese
1 tube (4 ounces) refrigerated crescent rolls
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Directions
Preheat oven to 375°. In a small bowl, combine egg and milk. In a small skillet heat butter until hot. Add egg mixture; cook and stir over medium heat until egg is completely set. Remove from the heat. Fold in ham and cheese.
On a greased baking sheet, separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake until golden brown, 10-14 minutes.
Nutrition Facts 1 each: 345 calories, 22g fat (8g saturated fat), 132mg cholesterol, 756mg sodium, 23g carbohydrate (5g sugars, 0 fiber), 12g protein.
Breakfast Parfaits
Total Time Prep/Total Time: 10 min. Makes 4 servings
The combination of pineapple, raspberries and banana in these yogurt treats makes a bright and cheerful morning breakfast.
Ingredients
2 cups pineapple chunks
1 cup vanilla yogurt
1 cup fresh or frozen raspberries
1/2 cup chopped dates or raisins
1 cup sliced ripe banana
1/4 cup sliced almonds
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Directions
In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.
Nutrition Facts 1 parfait: 277 calories, 4g fat (1g saturated fat), 3mg cholesterol, 52mg sodium, 60g carbohydrate (48g sugars, 6g fiber), 5g protein.
Lime Coconut Smoothie Bowl
Total Time Prep/Total Time: 15 min. Makes 2 servings
This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! — Madeline Butler, Denver, Colorado
Ingredients
1 medium banana, peeled and frozen
1 cup fresh baby spinach
1/2 cup ice cubes
1/2 cup cubed fresh pineapple
1/2 cup chopped peeled mango or frozen mango chunks
1/2 cup plain Greek yogurt
1/4 cup sweetened shredded coconut
3 tablespoons honey
2 teaspoons grated lime zest
1 teaspoon lime juice
1/2 teaspoon vanilla extract
1 tablespoon spreadable cream cheese, optional
Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut
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Directions
Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings as desired.
Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein.
Frittata Florentine
Total Time Prep/Total Time: 30 min. Makes 4 servings
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
Ingredients
6 large egg whites
3 large eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese
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Directions
Preheat broiler. In a small bowl, whisk the first 6 ingredients.
In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender. Reduce heat to medium-low; top with spinach.
Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with basil, then cheese.
Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
TEST KITCHEN TIPWant to make this recipe super healthy? Substitute 6 egg whites for the 3 whole eggs listed in the ingredients. You'll be using a total of 12 egg whites to complete the recipe.
Nutrition Facts 1 slice: 176 calories, 11g fat (4g saturated fat), 174mg cholesterol, 451mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 fat.
Blueberry Pancake Smoothie
Total Time Prep/Total Time: 5 min. Makes 2 servings
My family loves this pancake smoothie in the morning. I don’t normally measure the blueberries, so go crazy! If you have fresh blueberries, I recommend freezing the banana ahead of time. —Kailey Thompson, Palm Bay, Florida
Ingredients
1 cup unsweetened almond milk
1 medium banana
1/2 cup frozen unsweetened blueberries
1/4 cup instant plain oatmeal
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
Dash sea salt
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Directions
Place the first 6 ingredients in a blender; cover and process until smooth. Pour into 2 chilled glasses; sprinkle with sea salt. Serve immediately.
Nutrition Facts 1 cup: 153 calories, 3g fat (0 saturated fat), 0 cholesterol, 191mg sodium, 31g carbohydrate (13g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 starch.
Pumpkin Cheesecake Milk Shakes
Total Time Prep/Total Time: 10 min. Makes 8 servings
These quick pumpkin cheesecake milk shakes are the perfect treat on a fall afternoon. —Susan Hein, Burlington, Wisconsin
Ingredients
1 can (15 ounces) pumpkin
1-1/2 cups vanilla ice cream
1 cup 2% milk
4 ounces cream cheese, softened
1/2 cup vanilla yogurt
1/4 cup confectioners' sugar
5 ice cubes
1/2 teaspoon pumpkin pie spice
Graham crackers, optional
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Directions
In a blender, combine all ingredients except graham crackers; cover and process until smooth. Pour into chilled glasses; serve immediately. If desired, garnish with graham crackers.
Nutrition Facts 2/3 cup: 162 calories, 9g fat (5g saturated fat), 28mg cholesterol, 92mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 4g protein.
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