“Enjoy the blending of fruits, yogurt, granola and raisins which gives a delightful treat!”

INGREDIENTS

1 cup apples, chopped
1 cup strawberries, sliced
1 banana, sliced
1 cup vanilla lowfat yogurt
1 cup lowfat granola
1/2 cup raisins

DIRECTIONS

• Using a clear glass, layer the ingredients starting with a layer of one fruit, then a layer of another fruit, then the yogurt, then some granola, then another fruit, and top with raisins.
• Note: Be creative and layer it any way you like.

“You’ll be surprise with the result of these tasty grains, dried fruits and nuts plus a yogurt or even milk! Sounds interesting right? Try it now and see how it works to you!”

INGREDIENTS

3 cups rolled oats
3 cups rolled wheat flakes
2 cups wheat germ
1 cup dried apples, chopped
1 cup dried apricots, chopped
1 cup slivered almonds
1 cup raisins
1 tablespoon cinnamon
1/4 cup brown sugar

DIRECTIONS

• Process the oats, brown sugar and wheat flakes in a food processor; try using the pulse function to break them up but not turn them into flour.
• Stir together with wheat germ, raisins, apricots, apples, cinnamon and almonds.
• Store in an air-tight container.
• Mix with yogurt, milk or soy milk and let it sit awhile to soften before eating.

“Have fun with this simple yet tasty French toast recipe!”

INGREDIENTS

2 eggs
1/2 cup nonfat milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 slices whole wheat bread or whole grain raisin bread

DIRECTIONS

• Preheat the griddle over medium heat, or set an electric frying pan at 375 degrees.
• Put eggs, milk, cinnamon and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed.
• Grease the griddle or pan with a thin layer of oil.
• Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.
• Cook on one side until golden brown.
• Turn the bread over to cook the other side.
• Note: It will take about 4 minutes on each side.

“Blending of natural whole grains and flax makes a much awaited version of pancakes with a twist!”

INGREDIENTS

1/2 cup whole wheat or oat bran pancake mix
1 tablespoon ground flaxseed
1/2 cup fresh blueberries
2 teaspoons light margarine
2 tablespoons reduced-calorie syrup

DIRECTIONS

• Prepare pancake mix according to package directions.
• Mix flaxseeds into the batter.
• Spray frying pan or griddle with cooking spray.
• Pour batter into pan to make three 4-inch pancakes.
• Top with blueberries, light margarine and syrup.
• Note: To lower sodium – make your own pancake mix.

“Try this unique and delectable recipe from Mexico which surely gives a satisfying result!”

INGREDIENTS

2 Tbsp pine nuts
1/4 lb edible cactus (nopales), de-prickered, rinsed, and cut into ¼ inch squares
2 Tbsp peeled and diced medium-hot chili-pepper or low sodium diced tomatoes
1 3/4 cup egg substitute
Salt and pepper
Cooking spray

DIRECTIONS

• Toast nuts in a skillet over low heat until lightly browned, stirring often; reserve.
• Spray nonstick pan with cooking spray.
• Stir in cactus; toss gently over moderate heat until crisp-tender (about 4–5 minutes).
• Stir in chili-pepper.
• Blend eggs, adding salt to taste
• Add eggs to cactus and chilies.
• Stir often until set.
• Sprinkle with pepper and pine nuts and serve hot.

“This oatmeal version will take you to the next level with its sweet and sour blend!”

INGREDIENTS

1/2 cup rolled oats
1 cup light or reduced calorie cranberry juice
1 tablespoon slivered almonds
1/2 cup sliced strawberries

DIRECTIONS

• Bring juice to a boil in a saucepan.
• Add oats and cook for about 5 minutes over medium heat, stirring occasionally.
• Top with almonds and berries.

“This is a nutritious and delightful way to enjoy granola without any hassle at all!”

INGREDIENTS

4 cups old fashioned oats
1/2 – 2/3 cup thawed frozen 100% apple juice concentrate
1/3 cup honey
1 cup slivered almonds
1 teaspoon vanilla extract
1 1/2 tbsp ground cinnamon
1 cup dried cranberries

DIRECTIONS

• Preheat oven to 350 F.
• Combine the oats and almonds in a large mixing bowl.
• Mix honey, vanilla and apple juice concentrate and microwave for 1 minute in a separate small bowl.
• Mix liquid in with oat mixture.
• Sprinkle in cinnamon and toss.
• Spread on a cookie sheet.
• Bake for 35-40 minutes, stirring occasionally.
• Cool, add cranberries and stir.
• Store in an airtight container at room temperature.

“It’s a healthy version of quiche with a twist of Mexican flavors! Enjoy!”

INGREDIENTS

Nonstick cooking spray
3/4 cup flour
1-1/2 cups shredded low fat cheddar cheese
1-1/ tsp baking powder
1/2 tsp salt
1/3 cup skim milk
1/4 cup egg substitute, slightly beaten
1 16oz can garbanzo beans, rinsed and drained
1 16oz can kidney beans, rinsed and drained
8 oz can no added salt tomato sauce
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small onion, chopped
2 tsp chili powder
1/2 tsp oregano
1/2 tsp ground cumin
1/4 tsp garlic powder

DIRECTIONS

• Heat oven to 375°F. Spray a pie plate with cooking spray.
• Mix flour, ½ cup of cheese, baking powder, and salt in a medium bowl.
• Stir in milk and egg substitute until blended.
• Spread over bottom and up side of pie plate.
• Mix ½ cup of cheese with the remaining ingredients; spoon into pie plate.
• Bake uncovered for about 25 minutes or until edge is puffy and light brown.
• Remove from oven; sprinkle with remaining ½ cup cheese.
• Let stand for 10 minutes before cutting and serving.

“Enjoy this fresh, quick, delightful and healthy treat to start your morning right!”

INGREDIENTS

½ small cantaloupe (small = 11 oz)
1 fat-free Knudsen On-the-Go cottage cheese (4 oz or 1/2 cup)
2 tablespoons chopped walnuts

DIRECTIONS

• Scoop seeds out of the cantaloupe.
• Fill cantaloupe half with cottage cheese and sprinkle with walnuts.

“It’s a tasty dish which is great for breakfast plus a healthy treat- low fat and protein.”

INGREDIENTS

1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cup fat-free egg substitute
1 package (10 ounce) frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 onion, diced

DIRECTIONS

• Mix cottage cheese and egg substitute together; set aside.
• Sauté onions in oil for 5 minutes, or until soft in large non-stick frying pan over medium heat.
• Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture.
• Wipe out frying pan and place it over medium-high heat and let stand for about 2 minutes.
• Add 1 tsp. margarine and swirl the pan to distribute it.
• Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
• As eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• Turn heat to low, cover the pan, and cook until top is set.
• Invert onto a serving plate and cut into wedges.
• Repeat with remaining 1 tsp. margarine and egg mixture.