If you’ve got a sweet tooth when you roll out of bed, head straight for this low-fat strawberry parfait. Breakfast that tastes like dessert? That’s our kind of morning!
Prep: 10min |Cook: 0min |Total: 10min
- 1 lb strawberries
- 2 cups low fat vanilla yogurt
- 6 tbsps muesli cereal
1. Cut 1 lb strawberries into quarters and divide half among 4 glasses.
2. Divide 1 cup low fat vanilla yogurt and 3 Tbsp muesli cereal evenly among glasses.
3. Repeat with remaining berries and additional 1 cup yogurt and 3 Tbsp muesli. Top with sliced berries.
Berry Breakfast Smoothie
Wake up to a delicious blend of banana, strawberries, blueberries and peanut butter. This fruit smoothie recipe is a good source of protein and fiber.
Prep: 5min |Cook: 0min |Total: 5min
- 1 banana, cut into chunks
- 1/2 cup fat-free milk (cold in the summer, warm in the winter)
- 1/4 cup frozen unsweetened blueberries
- 1/4 cup frozen unsweetened strawberries
- 1 teaspoon peanut butter
- 1/2 teaspoon honey
1. In a blender, combine the banana, milk, blueberries, strawberries, peanut butter, and honey. Process about 1 minute, or until the consistency of a thick milkshake.
One- Minute Cheesy Mushroom Scramble
Including prep and cook time, this scramble will take you only four minutes (meaning you’ll have plenty of time to curl your hair before work).
Prep: 1min |Cook: 3min |Total: 4min
- 3 eggs
- 1/2 cup presliced fresh mushrooms
- 1 ounce 2% shredded mozzarella
- 1 teaspoon pam cooking spray
1. Crack eggs into bowl. Whisk eggs to break yolks.
2. Add mushrooms and cheese.
4. Add eggs. Cook and scramble until firm
Oatmeal, Buttermilk, and Blueberry Pancakes
Perfect for brunch, these moist, light pancakes are filling, not fattening! Adding oatmeal to the batter is a delicious way to add fiber to your morning meal.
Prep: 15min |Cook: 35min |Total: 50min
- 1 1/4 cups quick-cooking oats
- 1/2 cup whole wheat flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup low-fat buttermilk
- 1 egg
- 1 egg white
- 1 tablespoon unsalted butter, melted
- 1 teaspoon grated fresh lemon peel
- 1 cup fresh blueberries
- 1/2 cup maple syrup
1. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
3. Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.
Orient Express Oatmeal
Short on time but need a breakfast that packs a punch? You’ll only need four minutes to whip up this flavorful oatmeal. With almost 20 grams of protein, it will keep you going well past lunchtime.
Prep: 2min |Cook: 2min |Total: 4min
- 3/4 C plain instant oatmeal
- 1 C 1 percent milk
- 1 tbsp sliced almonds
- 1/2 tsp powdered ginger
- 1 tsp honey
- 1 tsp ground flaxseed
- 1 tbsp low fat vanilla yogurt
1. Mix the oats, milk, almonds, ginger, honey, and flaxseed in a microwavable bowl. Nuke for 2 minutes. Top with yogurt.