Food & Recipes

Building a Better Brunch

Delicious, Nutritious, and Easy Brunch Fare continued...

• Chocolate-dipped dried apricots: Melt semi-sweet chocolate (dark chocolate, if you have a choice) in a double boiler or in the microwave. Dip half of each of the dried apricots in the chocolate. Place on wax paper and allow to set for 30-60 minutes.

• Cherry-Banana Cooler: Place 1 banana in a blender or food processor and process on high until smooth. Add 1/2 cup frozen or fresh sweet pitted cherries, 3/4 cup plain low-fat yogurt, 1/2 teaspoon vanilla extract, and sugar to taste, if desired.  Process until blended.  Serve immediately. Makes 2 servings. 

• For a quick pasta salad, cook 2 cups whole wheat pasta. Drain and rinse with cold water. In a large bowl, toss pasta with a mixture of 2 tablespoons olive oil, 1/2 teaspoon salt, 3 tablespoons lemon juice, and 1/4 teaspoon ground black pepper. Add 12 ounces artichoke hearts, drained; 2 cups canned chickpeas, rinsed and drained, 4 ounces feta cheese, 1 cup low-fat cottage cheese, and 2 large, chopped tomatoes.  Combine.