Get out of bed breakfasts Part 6

[Guest guest]

All nutritional values are per serving. These recipes are from Jo Lund's

Cooking Healthy with the Kids in Mind.

Apple breakfast strata

serves 6

8 slices reduced calorie French or Italian bread, cut into 1 inch cubes.

1 8 oz philadelphia fat free cream cheese

1 1/4 cups sugar free maple syrup

2 cups cored, peeled, and chopped cooking apples

2/3 cup carnation nonfat dry milk powder

1 cup water

1 teaspoon apple pie seasoning

Place half of the bread cubes in an ungreased 11 X 7 inch loaf pan. In a

large bowl, stir cream cheese with a spoon till softened. Add 1/2 cup of the

maple syrup. Mix gently to combine. Drop cream cheese by spoonful on top of

the

bread cubes. Evenly sprinkle chopped apples over the cream cheese mixture.

Top with remaining bread cubes. Cover and refrigerate for at least 2 hours up

to overnight. Bake at 375* for 30 to 35 minutes or until strata is set.

Drizzle remaining 3/4 cup maple syrup on top, cut into 6 servings and serve at

once.

291 calories, 7 gm fat, 18 gm protein, 39 gm garb, 676 mg sodium, 150 mg of

calcium, 2 gm fiber

Breakfast Tarts

serves 5 (2 each)

1 7.5 oz can of Pillsbury refrigerated buttermilk biscuits

1 full cup finely diced very lean ham

1/3 cup shredded Kraft reduced fat cheddar cheese

4 eggs or substitute

2 tablespoons skim milk

1/2 teaspoon lemon pepper

1 teaspoon dried parsley flakes

Preheat oven to 400* Spray 10 wells of a 12 hole muffin tin with butter

flavored spray. Seperate biscuits and place each biscuit into a muffin cup,

pressing dough up sides to edge of cup. Evenly divide ham and cheddar cheese

among

the biscuit cups. In a medium bowl, combine eggs, skim milk, pepper and

parsley flakes . Spoon mixture evenly over the top. Bake for 10 - 15 minutes

until centers are firm. Place muffin pan on a wire rack and let set for 2 - 3

minutes. Serve at once.

To protect empty muffin tin holes, fill with water before baking.

225 calories, 8 gm fat, 16 gm protein, 22 g, carbs, 775 mg sodium. 82 mg

calcium, 2 gm fiber