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15 Dairy Free Smoothies to Try – A Couple Cooks

Smoothie Recipes | Taste of Home

Chocolate Crepes with Raspberry Sauce

9 reviews Test Kitchen Approved

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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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1. 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.

2. 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.

3. 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.

Coconut French Toast

Total Time Prep/Total Time: 15 min. Makes 7 servings

This coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts

Ingredients

• 12 large eggs

• 1-1/4 cups milk

• 2 teaspoons sugar

• 1 teaspoon ground cinnamon

• 14 slices day-old bread

• 1 package (7 ounces) sweetened shredded coconut

• Maple syrup, optional

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Directions

1. In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

2. Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. Research contributed by Mark Hagen, Taste of Home Executive Editor

Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.

Fruit-Filled Puff Pancake

Total Time Prep/Total Time: 25 min. Makes 4 servings

This fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon

Ingredients

• 3 large eggs

• 1/2 cup 2% milk

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 3 tablespoons sugar, divided

• 1 tablespoon butter

• 1-1/2 cups fresh or frozen blueberries, thawed

• 1 medium ripe banana, sliced

• 1/4 teaspoon ground cinnamon

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Directions

1. Preheat oven to 400°. In a large bowl, whisk eggs, milk, flour, salt and 1 tablespoon sugar until smooth. Place butter in a 9-in. pie plate. Place in oven 2-3 minutes or until melted.

2. Tilt pie plate to coat evenly with butter. Pour batter into hot plate. Bake 10-12 minutes or until sides are puffed and golden brown.

3. Meanwhile, in a bowl, combine blueberries and banana. Remove pancake from oven. Top with fruit. Mix cinnamon and remaining sugar; sprinkle over top. Cut into wedges; serve immediately.

Nutrition Facts 1 slice: 232 calories, 8g fat (4g saturated fat), 171mg cholesterol, 240mg sodium, 34g carbohydrate (22g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fruit, 1/2 fat.

Mediterranean & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Ingredients

• 2-1/2 cups fresh broccoli florets

• 6 large egg, room temperature

• 1/4 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/3 cup grated Romano cheese

• 1/3 cup sliced pitted Greek olives

• 1 tablespoon olive oil

• Shaved Romano cheese and minced fresh parsley

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1. Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender, 4-6 minutes.

2. In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, until eggs are nearly set, 4-6 minutes.

3. Broil 3-4 in. from heat until eggs are completely set, 2-4 minutes. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts 1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Total Time Prep: 25 min. Bake: 20 min. Makes 8 servings

Ingredients

• 8 large eggs

• 1/2 cup whole-milk ricotta cheese

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 package (8 ounces) frozen asparagus spears, thawed

• 1 large onion, halved and thinly sliced

• 1/2 cup finely chopped sweet red or green pepper

• 1/4 cup sliced baby portobello mushrooms

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1. Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.

2. Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.

3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.