SANDRA'S FRESH FRUIT and RASPBERRY PARFAITS

A light and refreshing breakfast treat, 
or any other time of day...

Servings:
--(4, depending upon size
of serving glasses used ;)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

1 (8 oz. container) plain yogurt (I used dannon greek fat-free brand)
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon fresh ginger, grated
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 cups cantaloupe, rind removed, deseeded, and cut into small cubes
1 cup fresh raspberries, or thawed if frozen
1 cup of kiwi, peeled, cut in half, and sliced
1 cup plums, cut in quarters, and sliced
4 cinnamon raisin granola bars, broken into crumbles

METHOD

Set four empty decorative glasses aside to later be filled.

In small non-reactive bowl, whisk the plain yogurt, honey, lemon juice, ginger, cinnamon, and vanilla, until smooth, and set aside.

Cut up all the fruit and set aside in separate piles. Break up the granola bars, and set aside as well.

Begin filling all four glasses by repeating with layers of raspberries and fruit, and then end by topping the glasses equally with the sweet yogurt sauce, and finally the granola crumbles – Enjoy!

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Tip: This is just a method – as you can change up the fruit, berry, or yogurt ingredients in varying ways by what is in season or what you have on hand.

SANDRA'S HAM BREAKFAST STRATA – FAMILY SIZE

This makes for the ultimate breakfast or brunch, 
and it's so very easy to prepare...

Servings: (6 to 8)
Prep: 15 Mins. |
Bake: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

1 tablespoon vegetable oil
1 cup crimini mushrooms, sliced (or button mushrooms)
1 cup chopped zucchini
1 cup fully cooked ham, cubed
2 green onions, roughly chopped
½ cup red bell pepper, chopped
1 small garlic clove, minced
1 (8 oz. pkg.) cream cheese, at room temp.
1/4 cup heavy cream
6 eggs
2 cups cubed whole wheat bread, crust removed, cut into ½” cubes
1 cup cheddar cheese, shredded
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon fresh basil, chopped (and whole leaves for garnish)
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

METHOD

Preheat the oven to 350 degrees. Prepare a 10” round  by 2” deep casserole dish (or a 9”x12” rectangle baking dish) sprayed with oil, and set aside.

Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and saute the crimini mushrooms, zucchini, ham, green onions, red pepper, and garlic, just until vegetables are tender for about 3 to 4 minutes, and remove from heat.

In a medium-mixing bowl, whisk the cream cheese and heavy cream until smooth, and then add the eggs and mix to combine. With a spoon, fold in the bread, cheese, sun-dried tomatoes, basil, kosher salt, and ground pepper, including the vegetable mixture.

Pour into the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until a knife inserted in  center comes out clean. Let stand for 10 minutes to set before serving, and cut into serving-sized pieces.  Garnish with fresh basil leaves. - Enjoy!


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Tips: I like to serve the Breakfast Strata with wedges of fresh cantaloupe, and fruit juice - oh, and any leftovers are great reheated!


Also, this is a brunch favorite, so you might wish to double the recipe and bake it in two baking pans for special occasions.