Marvelous Mother's Day Brunch
Pamper mom on her special day with a meal the kids can help make
1 cup wheat berries4 cups water½ teaspoon salt1 cup cherry tomatoes, diced½ cup celery, diced½ cup cucumber, diced2 cans Albacore tuna packed in water, drained2 eggs, hard boiled, chopped (optional)2 tablespoons flat leaf parsley, coarsely chopped½ cup Italian dressing1/8 teaspoon salt1/8 teaspoon fresh ground pepperPlace wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them. Drain well and allow to cool.In a large bowl, toss together with the remaining ingredients. Serve chilled.
4 (9-inch) whole wheat tortillas6 tablespoons smooth peanut butter or reduced-fat cream cheese1 cup fresh spinach or torn romaine leaves1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)½ cup carrots, shredded or matchstick½ cup fat-free plain yogurt or low-fat ranch dressing (optional)Spread 1½ tablespoons of peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into ½-inch slices, inserting a toothpick into the burrito before each cut is made.Serve with yogurt or ranch dressing.
1 cup fat-free milk½ cup applesauce1 tablespoon fat-free vanilla yogurt2 eggs2 teaspoons grated orange peel1 cup all-purpose flour1 cup low-fat granola½ cup whole wheat lour2 tablespoons sugar1 teaspoon baking powder½ teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon1 teaspoon saltIn large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.Heat nonstick griddle to 350 degrees. For each pancake, pour ¼ cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.
1 pint raspberry sherbet1 pint lime sherbet1 angel food cake loaf (store bought, approximately 7 by 3 inches)Topping:2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed3 teaspoons sugar1 teaspoon lemon juiceLine two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately one half-inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.
