Recipes: Mother's Day Breakfast

the recipes

may 2002

Mother's Day Breakfast

Poached Egg with Bacon and Fresh Asparagus

for each serving:

1	thin slice whole wheat bread, crusts removed
	refrigerated butter flavored spray
2	thick asparagus or 4 pencil-thin spears, tough stems removed, cooked until crisp
1	egg, poached in simmering water acidulated with 1 teaspoon white vinegar
2	slices turkey bacon, microwaved until crisp, roughly chopped
1	teaspoon low fat mayonnaise
1/4	teaspoon Dijon mustard
1/8	teaspoon tarragon leaves

Coat the bread with cooking spray and toast until browned.
Top with cooked asparagus spears, poached egg and chopped bacon in that order.
Combine the mayonnaise, mustard and tarragon, and top the bacon pieces with the sauce.

Per serving:	228 calories (46% calories from fat) 15 g protein, 12 g total fat (3.0 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 237 mg cholesterol, 628 mg sodium, 264 mg potassium
Diabetic exchanges:	1 1/2 lean protein, 1 carbohydrate (bread/starch), 1/2 fat

Fresh Berry Coffeecake

(makes 16 2-inch squares)

	non-stick baking spray with flour
1	cup (140g) all-purpose flour
1/4	cup (48 g) sugar
1 1/2	tablespoons sugar substitute such as Splenda
1/4	teaspoon salt
1	tablespoon baking powder
1/4	teaspoon baking soda
1	cup (145 g) fresh berries, such as blueberries, raspberries, blackberries, combined
2	tablespoons margarine, melted
2/3	cup (160 ml) low-fat buttermilk
1/4	cup (60 ml) egg substitute
1	teaspoon vanilla extract
Topping:
1	tablespoon light brown sugar
1	tablespoon slivered almonds
1/4	teaspoon ground cinnamon

Preheat oven to 350° F (180°C), Gas Mark 4. Coat an 8-inch square pan with cooking-flour spray. set aside.
In a bowl, combine the flour, sugar, sugar substitute, salt, baking powder and soda, and the berries. Mix with a fork to combine well.
In another bowl, combine the margarine, buttermilk, egg substitute, and vanilla. Stir the liquid into the dry ingredients. Stir only until well combined. Spread into the prepared pan.
Combine the brown sugar, almonds and cinnamon, and sprinkle on top of the batter. Bake for 35 minutes until a cake tester comes out clean from the middle of the cake. Serve warm or at room temperature.

Per serving:	76 calories (21% calories from fat), 2 g protein, 2 g total fat (0.3 g saturated fat), 13 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 184 mg sodium, 45 mg potassium
Diabetic exchanges:	1 carbohydrate (bread/starch)

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