Berry Yogurt Breakfast Bowls
Ingredients:
• 1 medium banana, sliced
• 1/4 cup Red Raspberry Preserves
• 1/2 cup fresh red raspberries
• 1 (6 oz.) container vanilla yogurt
• 1/2 cup low-fat granola cereal
Directions:
1 DIVIDE banana slices evenly into two serving dishes. Stir preserves in small bowl until smooth. Fold in raspberries to coat. Spoon evenly over bananas.
2 STIR yogurt until smooth. Spoon evenly over raspberry mixture. Sprinkle with granola. Serve immediately.
FRENCH TOAST CASSEROLE
1 loaf Cinnamon & Raisin Bread, cut into cubes
FOR THE BANANA-PRALINE BASE
8 tablespoons (1 stick) butter
1/2 cup packed, light brown sugar
(may add up to an additional 1/4 cup of brown sugar if desired)
1/4 cup honey or corn syrup
3-4 ripe bananas, cut diagonally in 1/2-inch slices
FOR THE CUSTARD MIXTURE
6 large eggs
2 cups milk
4 tablespoons (1/2 stick) butter, melted
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
NUT TOPPING
1/2 cup chopped pecans or other type of desired nuts (optional)
BEFORE BAKING, SPRINKLE WITH
1/2 cup cut apple (dried cranberries, fresh blueberries, fresh raspberries would be good too).
Combine the base and line in a greased baking dish. Assemble cubed bread on top and pour custard mixture over bread. Cover and refrigerate overnight if desired. Before baking, spread the nuts and any extra dried fruit or cut apples on top.
Bake in 450 degree oven for 20-25 minutes. Serve with Maple syrup or any flavored sauce.
FRUIT SMILES
Ingredients:
1 Melon of choice (cantaloupe or honeydew)
2 pkgs (85g ea) of Jello Jelly Powder
1/2 cup fruit
Directions:
CUT 1 melon (3-1/2 to 4 lb.) in half lengthwise; remove and discard seeds. Scoop out melon, leaving each half with a 1-inch-thick shell. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
STIR 1-1/2 cups boiling water into 2 pkg. (85 g each) Jell-O Jelly Powder in large bowl at least 2 min. until completely dissolved. Stir in 1-1/2 cups cold water. Add 1/2 cup of the reserved chopped melon and 1/2 cup fruit to jelly mixture.
FILL melon shells with jelly mixture. Pour any remaining jelly into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut each melon half into four wedges to serve.
