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Crêpes with Yogurt and Walnuts
Tangy and sweet blend well together in this delicious breakfast treat.
Makes about 1 cup (enough to fill 20 eight-inch crêpes)
16 ounces Greek yogurt (reduced-fat works fine)
pinch kosher salt
½ teaspoon pure vanilla extract
3 tablespoons honey
1¼ cups toasted walnuts, finely chopped
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, softened
1 recipe prepared crêpes (see previous recipe)
1. In a small mixing bowl, whisk the first four ingredients together until fully
combined. Reserve.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the walnuts into the work bowl. Pulse 4 to 5 times on High until finely
chopped. Add the brown sugar, butter and salt. Pulse until well combined.
4. To assemble, spread about 2 tablespoons of the yogurt mixture on each
crêpe. Top with about 1 tablespoon of the nut mixture. Fold in half, and then
half again. Serve with fresh berries and a drizzle of honey on top.
Nutritional information per filled crêpe:
Calories 186 (45% from fat) • carb. 21g • pro. 4g • fat 10g • sat. fat 6g
• chol. 79mg • sod. 138mg • calc. 62mg • fiber 1g
Frittata Primavera
Frittatas are a great alternative to traditional omelets.
Try this one – you will not be disappointed.
Makes ten to twelve servings
3 ounces Parmesan, cut into ½-inch pieces
1 small zucchini (about 4 ounces)
1 medium to large carrot
1 medium red bell pepper
6 medium mushrooms (firm white mushrooms work well)
1 small onion
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt, divided
10 large eggs
¼ cup whole or reduced-fat milk
¼ teaspoon freshly ground black pepper
nonstick cooking spray
6 large basil leaves, torn into pieces
1. Preheat oven to 375°F.
2. Insert the chopping blade into the food processor; fit onto motor base.
3. Put the Parmesan into the work bowl. Pulse 2 to 3 times on High, then pro-
cess 20 to 30 seconds until finely ground. Remove and reserve.
4. Carefully remove the chopping blade and fit the reversible shredding/slicing
disc, with the shredding side facing up. First shred the zucchini, and then the
carrot. Remove and reserve in a medium mixing bowl.
5. Flip the reversible disc over to use the slicing side. Slice the pepper,
mushrooms and onion. Add to the bowl with the other vegetables.
6. Put 1 tablespoon of oil into a 12-inch, oven-proof, nonstick skillet (the
Cuisinart
®
GreenGourmet
®
Skillet is the perfect pan for this recipe). Set over
medium heat. Once oil is hot, add the vegetables with 1 to 2 pinches of the
salt. Sauté until softened.
7. While the vegetables are cooking, put the eggs, milk, remaining salt and
pepper into the blender jar. Run on High until well combined and frothy.
8. After the vegetables are cooked, remove and reserve in the same bowl as
before. Lightly coat the same pan with the nonstick cooking spray. Return
the sautéed vegetables to the pan, pour the egg mixture over the vegetables,
and then top with the cheese and basil. Let cook over medium-low heat until
bottom is just set. Transfer to the preheated oven and cook until frittata is
puffed and browned on top, about 20 to 25 minutes.
9. After baking, let frittata sit for 5 minutes before slicing and serving.
Nutritional information per serving (based on 12 servings):
Calories 117 (58% from fat) • carb. 3g • pro. 9g • fat 8g • sat. fat 3g
• chol. 183mg • sod. 264mg • calc. 114mg • fiber 1g
Butternut Squash Bisque with Bacon Sage Butter
This soothing winter soup is given a delicious finish
with the bacon sage butter.
Makes 8 cups
Soup:
1 medium shallot (about ¾ ounce), halved
3 small leeks, cleaned well, white and light green parts only
(about 6 ounces trimmed), cut into 1-inch pieces