Christmas Breakfast

Abracadabra Danish, Magically Quick!

Serving Size: 8 Preparation Time: 15 minutes

8 reduced fat crescent rolls — (1 refrigerated pkg.)
1/3 cup raspberry jam — or favorite flavor
powdered sugar — for sprinkling Preheat oven to 375 degrees (350 convection) Toaster Oven not recommended.

Unroll dough and separate into 8 triangles. Spoon approximately 2 teaspoons of jam or preserves on the wide end of the triangle about 1/2 inch from the end. roll up and squeeze ends lightly. Place on an UNGREASED baking sheet – preferable nonstick. Bake about 10 – 11 minutes (8- 9 minutes convection). Remove from baking sheet and dust with powdered sugar.

Note: Do not microwave. To reheat, wrap loosely in foil and place in a preheated 325-350 oven for about 8-10 minutes. Redust with sugar if necessary.

Per Serving 122 Calories; 5g Fat 21g Carbohydrate; 225mg Sodium.

Make Ahead Crustless Quiche

Serving Size: 6 Preparation Time: minutes

3        cups frozen Country Style hash brown potatoes — thawed
1/4    cup chopped green onions
1/4    cup bacon bits — real, not artificial
1       cup reduced fat cheddar cheese — grated
1 1/4 cups egg substitute, liquid — or 5 LG eggs,beaten
1/2    cup 2% low-fat milk
1       tablespoon dry sherry
1/4    teaspoon chipotle sauce — optional
pan spray
6 Cup Jumbo Muffin Tin* Or 9" pie plate

Optional Topping:
2 Tablespoons Fat Free Sour Cream — or prepared alfredo sauce
1/4 Cup Crushed Wheat Crackers — such as triscuits, or use crushed croutons

Preheat the oven to 350 degrees (325 convection).

Put the potatoes, green onions, bacon bits and cheese in a large mixing bowl. Mix the egg substitute (or 5 large beaten eggs with the milk, sherry and chipotle sauce (if used). Pour into the bowl with the potatoes. Stir to mix well. Spray pie tin, jumbo muffin tin orr 6 individual tart pans with pan spray. Evenly fill the cups or the pie plate with the quiche mixture. Bake in the oven for 30 minutes (22 minutes convection) or just until a tooth pick or piece of spaghetti inserted in the center comes out clean. Do not over cook.

Immediately set on a rack. If baked in tart pans or muffin tins, run a knife around the quiches, pushing in at the bottom to loosen. Cool for 5-10 minutes. Turn out onto waxed paper and cool completely. When cool,wrap each quiche with plastic wrap. Set on baking sheet and freeze.

If baked in the pie plate, cool on rack, cut into slices and wrap individually. Freeze. When ready to serve, unwrap, place on plate and loosely cover with was paper or plastic wrap. Cook on defrost until hot.

About 2-3 minutes per mini quiche or slice of quiche. If desired, quickly spread with a small amount of fat-free sour cream, or prepared alfredo sauce (1 teaspoon per serving) and sprinkle with crushed croutons or crackers and serve.

Hint – take a package of Alfredo sauce mix, and prepare it with skim milk and no transfat buttery spread – can be made ahead and reheated on 70% power in the microwave .Per Serving 114 Calories; 5g Fat 3g Carbohydrate; 365mg Sodium. .

Gingered Pineapple

Serving Size: 6 Preparation Time: 5 minutes

2 1/2 Cups Canned Pineapple — 1 lb. 4 oz can chunks
1        Cup Fat Free Sour Cream — (or regular)
1        Tablespoon Honey
1        Tablespoon Candied Ginger Root — chopped
1        Cup Seedless Grapes — red, green or combination, washed well

Drain pineapple and reserve syrup or juice. Refrigerate pineapple, covered. Mix the sour dream with the honey, chopped ginger and enough pineapple liquid to make the sauce pourable. Mix well and refrigerate. When ready to serve, spoon the pineapple and grapes into serving dishes; stir sauce and drizzle over fruit. Sauce can be prepared a day or two ahead of time. Serve as a holiday side dish; or as a light dessert anytime.

Per Serving 93 Calories; trace Fat 21g Carbohydrate; 1g Dietary Fiber 50mg Sodium.

December 18, 2009 · Jude · Comments Closed
Posted in: Fruits, Pastry, Quiche