Mother's Day Morning Meal Idea

Mother's Day falls during what may be the most beautiful season of the year. By mid-May, spring has arrived in its full glory: the cycles of rain and mud have been weathered, galoshes have been stashed until September, and gardens are blooming and ripening across the country. We swap slacks and sweaters for sun dresses, and our toes delight in sandaled freedom. As if the glorious warmth and sunshine did not provide enough of a reason to revel, the spring season serves as the perfect backdrop against which families can honor and celebrate with their mothers the world over. Make May 11, this year's Mother's Day, a truly sweet day by bringing spring to the table with this healthy and satisfying brunch of fruit-based dishes for four to six guests. Be sure to set out freshly cut flowers like tulips, orchids, and lilies as a centerpiece, or dress the table with a potted arrangement of azaleas of hydrangeas that Mom can take home as a special gift.

Springtime Fruit Salad
The natural sweetness of this colorful salad will both look and taste great to Mom.

1 cup green seedless grapes, halved
1 cup purple seedless grapes, halved
2 apples, chopped
2 mangoes, peeled and diced
1 small can pineapple, drained
1/2 cup strawberries, chopped

Toss all ingredients together in a large bowl. Serve chilled.

Apple-icious Cottage Cheese Pancakes
These flavorful pancakes are sure to surprise any mother with their moist and fluffy texture.
1/2 cup whole wheat flour
1 tsp baking powder
2 large apples
1 cup cottage cheese*
4 eggs (or 1 cup egg substitute)
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T maple syrup
non-stick cooking spray
maple syrup (or dressing of your choice)
cottage cheese to garnish

Peel, core, and dice the apples. Reserve half an apple, cut into thin slices.

Stir in the cottage cheese, eggs, spices, and maple syrup.

Add the flour and baking powder and mix.

Spray the surface of a skillet or griddle with cooking spray and warm to medium heat.
Ladle a small amount of batter onto the warmed surface. Each pancake should spread to measure approximately 4 inches in diameter.

When bubbles begin to pop across the surface, check to see that the bottom of the pancake is browned. Flip and cook the other side until also crisp and browned.

Serve topped with maple syrup or your favorite dressing. Garnish with sliced apples and a dollop of cottage cheese.

Strawberry Bleu Cheese Salad
Mom always said to eat more veggies, and this light and delicious salad makes it easy.

6 cups fresh spinach
1/2 cup sliced strawberries
8 oz crumbled bleu cheese*
1/2 cup sliced almonds
1 tsp sugar
balsamic dressing of your choice

In a large bowl, toss the spinach, strawberries and almonds.

Add the sugar and toss until well mixed.

Sprinkle the bleu cheese over the top of the salad.

Serve with a balsamic dressing of your choice, or add balsamic vinegar and olive oil to taste.

Whole Wheat Almond Pear Bread
A healthful blend of whole grain and fruit with a protein crunch that mothers can indulge in with delight.

1/2 cup yogurt*
4 eggs (or 1 cup egg substitute)
1/2 cup applesuace
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/2 small pear, peeled and diced
1/2 cup sliced almonds
oats to preference

Preheat the oven to 350 degrees Fahrenheit.

Combine the flour, baking soda, baking powder, and nutmeg.

In a separate bowl, mix the yogurt, eggs, and applesauce.

Stir the wet and dry bowls together until just combined, being careful not to over-stir.

Add the pears and almonds, mixing until evenly distributed throughout.

Smooth the batter into a greased 9 x 5" bread pan.

Sprinkle oats over the top of the uncooked loaf.

Bake for 50-55 minutes, or until an inserted toothpick comes out clean.

Transfer to a cooling rack, then slice and serve warm with butter or honey.

The Devil's Curried Eggs
A tangy twist on the classic deviled egg recipe that mothers will love.

6 hard boiled eggs
2 T plain yogurt*
1 T dijon mustard
1/2 tsp curry powder of your choice
1/4 cup diced golden raisins
1/4 cup diced dried apricots

Remove the eggs from their shells. Slice each egg in half lengthwise.

Remove the egg yolks and mash in a separate bowl.

Combine the mashed yolks with the yogurt, mustard, and curry powder, mixing until thoroughly combined and creamy.

Stir in the raisins and apricots

Spoon the mixture back into the egg halves.

Chill until ready to serve.

Minty Iced Tea
Refresh Mom with the natural zest of home-brewed mint tea.

2 quarts water
1/4 cup lemon juice
1/4 honey
large bunch fresh mint

In a pitcher, combine the lemon juice and honey, stirring until the honey dissolves.

Bruise the mint leaves to release their flavor and immerse in the mixture.

Chill in the refrigerator for at least two hours.

Remove mint and serve over ice.

*Feel free to substitute low or no fat options.