Scrambled Egg Pizza


1 item(s) egg(s), scrambled

1 item(s) light English muffin

4 slice(s) fresh tomato(es)

1/4 cup(s) shredded part-skim mozzarella cheese

1 Tbsp basil, fresh


Divide egg between open-face muffin; top each half with 2 tomato slices and 2 Tbsp cheese. Broil until cheese starts to brown; garnish with basil



Fluffy Lemon-Ricotta Pancakes



  • 1 1/2 cup(s) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup(s) low-fat buttermilk
  • 2 large egg(s), yolks and whites separated
  • 2 Tbsp sugar, granulated
  • 2 Tbsp lemon zest, or increase to taste
  • 1/2 cup(s) part-skim ricotta cheese
  • 3 spray(s) cooking spray


In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.

In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.

Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.

Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).

Serving size: 2 pancakes



Yogurt Parfait



  • 1 Tbsp sliced almonds
  • 1 cup sliced strawberries (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 1 Tbsp plus 1 1/2 tsp Truvia® natural sweetener spoonable*, separated
  • 1 cup plain nonfat yogurt
  • 1/8 tsp almond extract


  1. Place almonds in a small sauté pan and toast on medium heat, stirring often, until golden brown, about 3 to 5 minutes. Spoon almonds onto a plate to cool.
  2. Combine berries and 1 1/2 teaspoon Truvia® natural sweetener spoonable, or 2 packets of Truvia® natural sweetener, in a bowl and mix well.
  3. Place yogurt, 1 tablespoon of Truvia® natural sweetener spoonable or 3 packets of Truvia® natural sweetener and almond extract in medium bowl and mix until combined and yogurt is smooth.
  4. Assemble 2 parfait or water glasses. Place 3 tablespoons fruit into the bottom of each glass.
  5. Top fruit layer with 3 tablespoons of yogurt mixture.
  6. Repeat the layers and finish with a dollop of yogurt mixture on the top. Chill.
  7. Garnish with toasted nuts just before serving.

Oat Hot Cereal with Fruit



  • 7 cup(s) water, divided
  • 1/2 tsp table salt, divided
  • 1 cup(s) uncooked bulgur
  • 1 tsp pumpkin pie spice, divided
  • 3 cup(s) uncooked old fashioned oats
  • 1/3 cup(s) dried apricot halves, finely chopped
  • 1/3 cup(s) dried cranberries, finely chopped
  • 1/3 cup(s) packed brown sugar
  • 1 large pear(s), red-skinned, diced
  • 6 tsp maple syrup, warmed


Bring 2 cups water and 1/4 teaspoon salt to a boil in a medium saucepan; stir in bulgur and 1/2 teaspoon pumpkin pie spice. Bring to a boil; reduce heat to low and simmer, covered, until bulgur is cooked, about 8 to 10 minutes. Remove from heat, cover and let stand for 3 minutes; fluff with a fork.

Meanwhile, bring remaining 5 cups water and 1/4 teaspoon salt to a boil in another medium saucepan; stir in oats and 1/2 teaspoon pumpkin pie spice. Reduce heat to medium-low, and cook, stirring frequently until cooked, about 10 minutes; remove from heat.

Add bulgur, apricots, cranberries and sugar to oats and stir to combine. Serve cereal topped with diced pear and a drizzle of syrup. Yields about 3/4 cup cereal, a scant tablespoon pear and 1/2 teaspoon syrup per serving.




French Toast with Strawberry Sauce



  • 2 cup(s) unsweetened frozen strawberries, very coarsely chopped
  • 1/4 cup(s) water
  • 1 Tbsp sugar
  • 4 large egg(s)
  • 3/4 cup(s) fat free skim milk
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 8 slice(s) reduced-calorie whole wheat bread, or multi-grain
  • 2 spray(s) cooking spray



Put frozen strawberries and water in a small pot; set over low heat. Cook, stirring occasionally, until berries thaw and mixture becomes saucy, about 2 minutes; remove from heat and stir in sugar until dissolved.

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; dip bread into egg mixture, one slice at a time, flipping once, until evenly soaked.

Coat a very large non stick skillet with cooking spray; set over medium heat. Add soaked bread to skillet, a few pieces at a time; cook in a single layer until browned, flipping once, about 2 minutes per side. Cover French toast to keep warm and repeat with remaining pieces of bread. Serve French toast topped with strawberry sauce. Yields 2 slices French toast and about 1/4 cup sauce per serving.




Tomato and Cottage Cheese


1 ripe tomato
1/2 cup cottage cheese
salt and black pepper


Core tomato and slice into wedges top to bottom.

Sprinkle salt over the top.

Add cottage cheese to the center and finish with sprinkled black pepper.


Cereal with Blueberries


1 cup(s) ready-to-eat fortified wholegrain cereal, whole grain variety

1 cup(s) fat free skim milk

1 cup(s) fresh blueberries

1 fl oz black coffee


Top cereal with milk and blueberries. Enjoy with coffee.



Eggs with Mushrooms and Bacon


2 large egg (scrambled)
1 cup(s) button mushrooms, cooked in nonstick spray
2 slice(s) cooked turkey bacon
1 slice(s) reduced-calorie whole wheat bread, toasted
1 fl oz black coffee
Scramble eggs with mushrooms. Enjoy with turkey bacon, toast, and coffee



Greek Yogurt with Berries


1 cup(s) fat-free plain Greek yogurt
1 cup(s) mixed berries, fresh or frozen
2 Tbsp sliced almonds
1 fl oz black coffee


Mix yogurt with berries and nuts. Enjoy with coffee.






Strawberry Cream Cheese French Toast


  • 12 slices home-style white bread, cut into 1-inch cubes, divided      974003

  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes

  • 1 1/2 cups sliced fresh strawberries

  • 2 cups half-and-half

  • 12 large eggs

  • 1/3 cup pure maple syrup 

  • Sauce:

  • 1 cup white sugar

  • 1 cup water

  • 2 tablespoons cornstarch

  • 1 cup sliced fresh strawberries

  • 1 tablespoon butter

This recipe takes time before it is ready, but certainly so yummy once it is. Ideal treat for Mothers Day morning. It makes up about 12 servings in all.


  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

Original recipe from