Brandied Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Yield 4 servings (serving size: 1 cup

Ingredients

• 2 cups vanilla low-fat ice cream
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup 1% low-fat milk
• 1/4 cup brandy

Preparation

Place all ingredients in a blender; process until smooth.

Nutritional Information

Calories: 182 (18% from fat)

Fat: 3.7g (sat 2.1g,mono 1g,poly 0.3g)

Protein: 4.7g

Carbohydrate: 24.3g

Fiber: 1.9g

Cholesterol: 19mg

Iron: 0.4mg

Sodium: 65mg

Calcium: 153mg

Cynthia Nims, Cooking Light, JUNE 2006

Blueberry Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield 12 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  Topping:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories: 196 (30% from fat)

Fat: 6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein: 3.8g

Carbohydrate: 31.6g

Fiber: 1.4g

Cholesterol: 27mg

Iron: 1.2mg

Sodium: 243mg

Calcium: 82mg

Lorrie Hulston Corvin, Cooking Light, JUNE 2005

Leek and Apsaragus Frittata

I have made this several times and love it! Try adding cherry tomatoes cut in half, face-down around the top of the frittata in a ring for an additional aesthetic and taste sensation! Also, I often substitute Gruyere for Fontina.

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped leeks (white and pale green parts only)
• 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 1 cup sliced stemmed shiitake mushrooms
• 8 large omega-3 eggs
• 1 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
  

Preparation

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

From epicurious.com

Croque Madame

(Slightly adapted from Epicurious)

Makes 2 sandwiches

2 1/2 tablespoons unsalted butter, plus extra for grilling sandwiches
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 cup whole milk
1/8 teaspoon salt
Dash freshly ground black pepper
Dash grated nutmeg
1/2 cup, plus 3 tablespoons shredded Gruyere, divided
4 slices sandwich bread
2 teaspoons Dijon mustard
1/4 pound thinly sliced Black Forest hame
2 eggs

Make sauce:
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, about 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, about 5 minutes. Whisk in salt, pepper, nutmeg, and 2 tablespoons cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Preheat the broiler.

Spread 1 1/2 tablespoons sauce evenly over each of 2 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 2 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Top each sandwich with 2 tablespoons sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat a bit more butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

From Dishing Up Delights.

Shaksouka

Shaksouka
(Adapted from Serious Eats)

Makes 2 servings

1 1/2 teaspoons extra-virgin olive oil
1/2 onion, diced
3 cloves garlic, roughly chopped
14 ounces crushed tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon dried red pepper flakes (optional, but highly recommended)
1/4 cup water
Salt and pepper
2 eggs

Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.

Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.

Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about 5-7 minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.

Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk. Sprinkle the eggs with salt and pepper before serving.

From Dishing Up Delights.

Cinnamon-Date-Pecan Rolls with Maple Glaze

hese frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Yield 18 rolls (serving size: 1 roll)
Ingredients

* Dough:
* 1 teaspoon granulated sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 3/4 cup warm water (100° to 110°)
* 1/3 cup granulated sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon salt
* 1 large egg
* 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
* Cooking spray
*

Filling:
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange rind
* 2 tablespoons butter, melted
* 3/4 cup chopped pitted dates
* 1/4 cup chopped pecans, toasted
*

Glaze:
* 1 cup powdered sugar
* 2 tablespoons maple syrup
* 1 tablespoon fat-free milk

Preparation

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.

Nutritional Information

Calories:226 (20% from fat)
Fat:4.9g (sat 2.2g,mono 1.6g,poly 0.6g)
Protein:3.2g
Carbohydrate:43.4g
Fiber:1.5g
Cholesterol:20mg
Iron:1.5mg
Sodium:96mg
Calcium:21mg

Laura Zapalowski, Cooking Light, NOVEMBER 2007

Overnight Caramel French Toast

This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich." -Vanessa Johnson

Yield 10 servings (serving size: 1 piece)
Ingredients

* 1 cup packed light brown sugar
* 1/2 cup light-colored corn syrup
* 1/4 cup butter
* Cooking spray
* 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
* 2 1/2 cups 1% low-fat milk
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon ground cinnamon

Preparation

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Nutritional Information

Calories:314 (21% from fat)
Fat:7.2g (sat 3.2g,mono 2.8g,poly 0.6g)
Protein:6.2g
Carbohydrate:57.4g
Fiber:1.1g
Cholesterol:57mg
Iron:1.6mg
Sodium:360mg
Calcium:128mg

Vanessa Johnson, Cooking Light, DECEMBER 2005