Easter Brunch

BrittanyLail

I am hosting an Easter Brunch this year! I'm looking for low fat but delicious recipes .... any suggestions?

DHalaby73

Baked Eggs with Wilted Baby Spinach
Skinnytaste.com
Servings: 4 • Serving Size: 1 egg • Old Points: 3 pt • Points+: 4 pt
Calories: 152.5 • Fat: 9.3 g • Protein: 12.2 g • Carb: 7.9 g • Fiber: 3.7 g • Sugar: 0.7 g
Sodium: 244 mg (without salt)

Ingredients:
2 tsp olive oil
1/4 cup diced shallots
1 1/2 lb baby spinach, large stems removed
4 large eggs
salt and freshly ground pepper, to taste
2 tbsp shredded Asagio cheese
baking spray

Directions:

Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray.



Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in Asagio cheese and remove from heat.

Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately.

Adapted from Baked Eggs with Cream on Williams Sonoma.

DHalaby73

Swiss Chard Frittata
Skinnytaste.com
Servings: 6 • Serving Size: 1/6 • Old Points: 2 pts • Points+: 4 pts
Calories: 138.7 • Fat: 5.5 g • Protein: 12.3 g • Carb: 12.7 g • Fiber: 4.9 g • Sugar: 2.1 g
Sodium: 446 mg (without salt)


Ingredients:
4 large eggs
4 large egg whites
1/4 cup grated Swiss Cheese
1/2 bunch (6 1/2 cups) Swish Chard, washed well
1 large white onion (2 cups), sliced thin
2 tsp light butter
salt and fresh pepper to taste

Directions:

Preheat oven to 400°.

In a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. Set aside.


Separate the stems from the leaves of the chard. Dice the stem into small pieces. Roll the leaves up and slice into thin ribbons, about an 1/8-inch thick.


Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize. Set the onions aside.


Increase the heat to medium-high, add remaining butter and add the chard stems. Cook about 3-4 minutes. Add the chard leaves to the pan and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and add caramelized onions, salt and pepper and mix well to blend. Reduce heat to low and cook until the edges set, about 6-8 minutes. Once the bottom and edges set, place in the oven and bake until completely set through, about 4-5 minutes.

Remove from the oven and place a dish over the pan; flip onto the plate. Cut into wedges and serve.

DHalaby73

Lemon Cranberry Scones
Gina's Weight Watcher Recipes
Servings: 10 • Serving Size: 1 scone • Points: 4 pts • Points+: 5 pts
Calories: 192.5 • Fat: 4.7 g • Protein: 4.3 g • Carb: 33.9 g • Fiber: 2.1 g
Basic Scone recipe modified from Cooking Light

2 tbsp sugar
2 tbsp fresh lemon juice, divided
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup dried sweet cranberries or cherries

Position rack in top third of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.

If you leave out the dried fruit, the scones are 4 points plus each.

DHalaby73

Skinny Coconut Cupcakes with Chocolate Eggs
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 4 pt • Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g
Sodium: 150 mg

Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg


Ingredients:

For the Frosting:
8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
3/4 cup powdered sugar
2 tsp natural coconut extract

For the Cupcakes:
2 egg whites
1 cup canned light coconut milk (Thai Kitchen)
1/3 cup unsweetened apple sauce
2 tsp natural coconut extract
18.25 oz white box cake mix (Duncan Hines)
1/2 cup sweetened coconut flakes
72 Cadbury mini chocolate eggs (optional)


Directions:

In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use.

Preheat oven to 350°. Line 24 cupcake tins with liners.

In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined.



Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.

Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.



Note: If you make these a day ahead, don't frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.

DHalaby73

Prosciutto and Melon Salad with Cantaloupe Vinaigrette

A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.


YIELD: 8 servings
COURSE: Salads
Ingredients

1 cup (1/2-inch) cubed cantaloupe
2 tablespoons rice vinegar
4 teaspoons canola oil
1 teaspoon sugar
1/4 teaspoon salt
12 cups arugula leaves
1 medium honeydew melon, peeled, seeded, and cut into 24 slices
1 medium cantaloupe, peeled, seeded, and cut into 24 slices
8 very thin slices prosciutto (about 4 ounces)
1/2 teaspoon freshly ground black pepper
Preparation

1. Combine first 5 ingredients in a food processor; process until smooth.

2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.

Nutritional Information
Amount per serving
Calories: 110
Fat: 4.1g
Saturated fat: 0.7g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.1g
Protein: 5g
Carbohydrate: 15.2g
Fiber: 1.1g
Cholesterol: 8mg
Iron: 1mg
Sodium: 321mg
Calcium: 61mg

DHalaby73

Blueberry Coffee Cake

This moist, tender blueberry coffee cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.


YIELD: 8 servings (serving size: 1 wedge)
COURSE: Breakfast/Brunch, Desserts, Cakes/Frostings
Ingredients

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.

Nutritional Information
Amount per serving
Calories: 287
Calories from fat: 31%
Fat: 9.9g
Saturated fat: 5.9g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.6g
Protein: 5.4g
Carbohydrate: 45.4g
Fiber: 1.5g
Cholesterol: 51mg
Iron: 1.4mg
Sodium: 294mg
Calcium: 93mg

DHalaby73

Raspberry Sparkler
For a nonalcoholic variation, use club soda or sparkling water in place of the Champagne.


YIELD: 6 servings
COURSE: Beverages, Beverages, Alcoholic
Ingredients

3 cups cran-raspberry juice (such as Ocean Spray), chilled
1 tablespoon fresh lime juice
1 (750 milliliter) bottle brut Champagne, chilled
6 thin slices lime
Preparation

Combine cran-raspberry juice and lime juice in a pitcher; stir well. Pour 1/2 cup juice mixture into each of 6 champagne glasses; top with chilled champagne. Garnish with lime slices. Serve immediately.

Nutritional Information
Amount per serving
Calories: 172
Calories from fat: 0.0%
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 0.5g
Carbohydrate: 23.6g
Fiber: 0.3g
Cholesterol: 0.0mg
Iron: 0.6mg
Sodium: 13mg
Calcium: 21mg

DHalaby73

Field Salad with Snow Peas, Grapes, and Feta

Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.


YIELD: 6 servings
COURSE: Salads
Ingredients

5 tablespoons white wine vinegar
5 tablespoons fresh orange juice
2 tablespoons extravirgin olive oil
2 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups gourmet salad greens
2 cups snow peas, trimmed and cut lengthwise into thin strips
2 cups seedless red grapes, halved
1/2 cup (2 ounces) crumbled feta cheese
Preparation

Combine first 6 ingredients in a small bowl; stir well with a whisk. Combine remaining ingredients in a large bowl. Drizzle dressing over salad; toss well.

Nutritional Information
Amount per serving
Calories: 151
Calories from fat: 44%
Fat: 7.9g
Saturated fat: 2.6g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 0.7g
Protein: 4.3g
Carbohydrate: 18.6g
Fiber: 3g
Cholesterol: 11mg
Iron: 2mg
Sodium: 354mg
Calcium: 123mg

DHalaby73

Strawberry-Almond Cream Tart

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.


YIELD: 10 servings
COURSE: Desserts
Ingredients

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information
Amount per serving
Calories: 289
Calories from fat: 28%
Fat: 8.9g
Saturated fat: 4.2g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.5g
Protein: 4.5g
Carbohydrate: 48.7g
Fiber: 3g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 242mg
Calcium: 59mg