Ingredients

• 1 fresh peach, sliced
• 6 fresh strawberries
• 1 apple, sliced
• 1/2 cantaloupe – peeled, seeded, and cubed
• 1/2 honeydew melon – peeled, seeded, and cubed
• 1/4 yogurt
• 1 tsp fresh ground nutmeg
• 2 tsp honey
• 2 tbsps fresh lime juice
• 1 pint fresh blueberries, rinsed

Preparation

1. Blend on high the peach, strawberries, apple, cantaloupe, and honeydew until only slightly chunky.
2. Pour in the yogurt, nutmeg, honey, and lime juice and blend until smooth.
3. Divide the mixture evenly between 8 bowls.
4. Throw a few blueberries on top and enjoy cold.

Nutritional Information

Per Serving: Calories: 113, Fat: 2g, Carbs: 25g, Fiber: 2.5g, Protein: 1g

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Delicious Fruit Soup

Ingredients

• 1 tbsp peanut oil
• 1 qrtr cup diced red onion
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 cup diced green pepper
• 4 whole eggs
• 8 egg whites
• 2 tbsps light soy sauce
• 1 cup fresh bean sprouts
• 1 cup trimmed and halved snow peas
• 1 tbsp sesame seeds

Preparation

1. Preheat oven to 350 degrees F.
2. Place oil in a large skillet over medium-high heat. Add the ginger and garlic and saute for 1 to 2 mins. Add the green pepper and onions and saute for 3 mins.
3. In a medium-size mixing bowl, mix together the eggs and soy sauce. Add to the skillet. Cook over medium heat for 8 to 10 mins.
4. Place the bean sprouts and snow peas over the eggs then sprinkle with sesame seeds. Place in the oven at 350 degrees F (175 degrees C) and bake just until top is set, about 8 to 10 mins. Bake until eggs are cooked, but not tough.

Nutritional Information
Per Serving: Calories: 126, Fat: 7g, Carbs: 7g, Fiber: 2g, Protein: 11g

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Frisky Asian Frittata

Ingredients
2 8-ounce containers (2 cups) nonfat peach yogurt
1/2 pint fresh raspberries (about 1 1/4 cups)
1 1/2 cups fresh, frozen or canned pineapple chunks

Prep
Divide and layer yogurt, raspberries and pineapple into 4 glasses.

Nutrition Information
Per serving: 109 calories; 0 g fat (0 g sat, 0 g mono); 23 g carbohydrate; 5 g protein; 3 g fiber

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Pine-berry Parfaits

Ingredients
1/2 c mixed berries (any berry combo)
1 tsp ground flaxseed
1 c plain yogurt

Prep
Add the berries and flaxseed to the yogurt cup and mix with a spoon.

Nutrition Information
Calories: 200; Carbs: 27 g; Fat: 5 g; Protein: 14 g; Fiber: 4 g

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Berry Easy Breakfast

Servings: 1 people

Ingredients
1 whole-grain waffle  (Kashi is a good brand)
2 Tbsp peanut butter
1/4 c slightly crushed blueberries, blackberries, or raspberries

Prep
Prepare the waffle according to the package directions. Spread the peanut butter on the waffle. Cup the waffle in your hand, add the berries, then squeeze lightly.

Nutrition Information
Calories: 307; Carbs: 24 g; Fat: 20 g; Protein: 12 g

*Tip: Use PB2 Low Calorie Peanut Butter and cut out 145 calories from this recipe making it only 162 calories!!

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Peanut Butter Wafflewich

Servings:1

Ingredients
2 Tbsp part-skim ricotta cheese
2 slices whole-grain bread
1 tsp honey
Pinch + 1/2 tsp ground cinnamon
1/2 Tbsp sliced almonds
1 egg
1 Tbsp 1% milk
Handful of fresh berries

Prep
Spread the ricotta on a slice of whole-grain bread. Drizzle honey over the ricotta cheese and sprinkle lightly with a pinch of cinnamon. Top with the sliced almonds and another slice of whole-grain bread. In a medium bowl whisk combine the egg, milk, and cinnamon – mix together. Dip the bread into the egg mixture and cook over medium heat on a nonstick griddle or skillet coated with cooking spray, until the bread is lightly browned and the cheese is melted. Serve with the berries on top or on the side.

Nutrition Information
Per Serving: Calories: 340; Carbs: 41 g; Fat: 14 g; Protein: 17 g; Fiber: 8 mg

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Stuffed French Toast

Ingredients
1 1/4 cup whole-wheat flour
1/3 cup cornmeal
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
2 cups nonfat plain yogurt
3/4 cup liquid egg white
1/4 cup honey
2 tbsp canola oil
1 apple, shredded

Prep
Blend or mix in a large bowl, the wheat flour, cornmeal, baking powder, ginger, baking soda, yogurt, egg white, honey, and oil until mixed well. Stir the apples into the batter by hand. Coat a large, nonstick skillet with nonstick spray and heat over medium heat. For each pancake, spoon 2 to 3 tablespoons of the batter into the skillet. Cook until lightly browned and cooked through. Repeat until batter is gone.

Nutrition Information
Servings:12
Per serving:
Calories: 137 calories
Carbs: 25 g
Sodium: 223 mg
Fat: 2.5 g
Protein: 5 g
Fiber: 2 mg
Cholesterol: 1 g

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Apple Wheat Pancakes

Ingredients:
1 whole-wheat English muffin
1 slice Canadian bacon
2 slices apple
2 Tbsp all natural peanut butter

Prep:
Put both English muffin halves in the toaster, or heat a nonstick frying pan to medium high and place the muffin halves face down. Warm Canadian bacon slice in microwave for 30 sec.   Remove muffin from toaster and spread all naturl peanut butter on both halves, then add the Canadian bacon and apple slices to make a sandwich.

Serving Size: 1 Sandwich
Calories: 403 calories
Carbs: 38 g
Fat: 20 g
Protein: 23 g
Fiber: 7 mg

*Tip: Use PB2 Low Calorie Peanut Butter and save 145 calories, making this recipe weigh in at only 258 calories!

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