Hey, kids! Mother’s Day is coming up! Are you looking for a can’t-miss way to impress the lady of the house? Enlist the help of another grown-up to make mom a breakfast brunch that’s yummier than cold cereal -- but almost as easy -- and still fit for a queen who might be watching her waist. If you help her with her bottom line this spring, you might just up the odds of her taking you to the pool more often this summer.
Low on calories and fat but big on flavor, these three simple recipes don’t require a culinary degree; they’re designed for kids to whip up with the help of an adult. To really roll out the red carpet and make mom feel like a pampered princess, do dish duty and top the meal off with a sparkling, clean kitchen. (A mom can dream, can’t she?)
Muffins have a bad rep -- they’re typically heavy on the calories and high on the sugar -- but these miniature marvels are healthier and leaner, without sacrificing an ounce of taste. With each weighing in at only 130 calories and less than 4 grams of fat, the secret to their low-calorie count is fat-free yogurt and low-fat milk. Throw in some carrots and raisins, and you’ve made a delicious brunch staple loaded with vitamin A and iron.
2 cups all-purpose flour
½ cup sugar
2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
¼ tsp salt
½ cup fat-free yogurt
¼ cup canola oil
¼ cup 1% low-fat milk
1 tsp vanilla extract
2 large eggs
2 cups shredded carrots
½ cup raisins
Preheat oven to 350°. Place the muffin cup liners in muffin cups. Set aside.
Combine flour, sugar, baking soda, spices, and salt in a large bowl; stir to mix. In a separate bowl, combine yogurt, oil, milk, vanilla, and eggs, and whisk to combine. Add liquid ingredients to flour mixture, and gently stir just until combined (do not overmix). Lightly stir in carrots and raisins.
Spoon batter into muffin cups and bake for 20-25 minutes. Test doneness by inserting a toothpick that comes out clean. Remove from oven and cool on wire rack.
Makes: 18 servings (serving size: 1 muffin)
Nutrition information per serving
Calories: 130, 34 calories from fat; 3.8 g fat; 4 g saturated fat; 0 g trans fat; 24 mg cholesterol; 194 mg sodium; 22 g carbohydrate; 1 g fiber; 3 g protein
How do you make a mimosa even more marvelous? Give it a modern twist: Instead of OJ, use pomegranate juice. Not only does it taste delicious, but this purple-y version is packed with powerful antioxidants called polyphenols that protect against cell-damaging free radicals that could cause cancer or heart disease. And while moms might appreciate the champagne twist, the concoction can be made kid-friendly by using sparkling water instead.
1 750 ml bottle of champagne
or sparkling water
8 oz pomegranate juice
Pour 2 oz of pomegranate juice into champagne flutes, fill with champagne or sparkling water, and enjoy.
Makes: 4 servings
Nutrition information per serving (with champagne)
Who said pizza wasn’t an a.m. food? Because turkey bacon is the star topping, you can sneak a meat onto the menu without the fat, and the wheat English muffins add fiber to mom’s diet. This recipe is an easy one: an adult can whisk and scramble the eggs, and the kids can take charge of the toasting and assembly.
2 whole wheat English muffins,
split and lightly toasted
Cooking oil spray
4 slices turkey bacon,
cooked and chopped
1 tsp tarragon
Salt and pepper to taste
4 slices tomato
2 oz grated reduced-fat cheese
Spray medium frying pan and preheat over medium heat. In a bowl, whisk the eggs. Stir in cooked bacon, tarragon, and salt and pepper to taste. Pour into pan. Scramble eggs lightly over medium heat until eggs are set. To assemble: Place one slice of tomato on English muffin half, top with scrambled eggs, and sprinkle with a tablespoon of cheese. Place English muffins on cookie sheet and broil 3-5 minutes until cheese melts. Serve immediately.
Makes: 4 servings
Nutrition information per serving:
Calories 161, 65 calories from fat; 6 g fat; 2 g saturated fat; 0 g trans fat; 20 mg cholesterol; 483 mg sodium; 15 g carbohydrate; 2 g fiber; 4 g sugar; 13 g protein