This day is for our moms and we sure wish they were in town to enjoy this with us! These crepes are my mom’s favorite and I used to make them for her every Mother’s Day when I was a kid. Of course, this year they’re going to be even better because I’m using Oat Bran instead of that awful refined white flour. And I must mention Barb, Tom’s mom. Sure wish she was here too. And my sister, and Tom’s sister. This is for all of you!!
LEEK, TURKEY BACON AND GRUYERE CRUST-LESS QUICHE RECIPE
2 medium leeks, white parts only, halved, rinsed well and sliced 1/4 inch thick
8 slices turkey bacon
olive oil spray
3/4 cup Gruyere cheese, grated
2 T Parmesan cheese, grated
3/4 cup 1% milk
1 1/2 cups egg substitute
1 t salt, 1/2 t pepper
Pinch freshly grated nutmeg
Put leeks in a large skillet with water to cover and a teaspoon salt. Simmer over medium heat until the leeks are tender, between 5 and 6 minutes. Drain and place back in the skillet and brown for a few minutes using a little bit of olive oil spray. Remove the leeks and brown the turkey bacon, until just crisp. Transfer to paper towels to drain. Spray a 9-inch glass or pie pan with olive oil and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet. Whisk the milk and egg whites together and season with salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the turkey bacon on top; repeat with remaining cheese and leeks. Pour egg mixture over the cheeses and bacon. Bake at 350 until the quiche is just set in the center, about 45 minutes. Serve warm or at room temperature.
ROASTED ASPARAGUS RECIPE
1 large bunch of asparagus, ends trimmed
2 T finely grated Parmesan cheese
olive oil spray
Place asparagus in a single layer on a sheet pan and spray with olive oil. Season with salt and pepper and sprinkle the cheese over the spears. Roast asparagus for 10-15 minutes at 450.
STRAWBERRY OAT BRAN CREPES RECIPE
12 T Oat Bran (finely ground in a coffee grinder)
6 T nonfat cream cheese
6 egg or 1 1/2 cup egg whites
1 cup water, depending on your bran, you may need a little bit more/less
2 t Splenda, divided
1/4 t cinnamon
1 quart of strawberries, trimmed and quartered
frozen sugar-free whipped topping, thawed
Prepare the strawberries and pour 1 teaspoon of the Splenda on them. Place bowl in the refrigerator until ready to assemble. Whisk the rest of the ingredients together. The batter should be easy to pour and spread thinly in a pan. Add the water slowly until you get the correct consistency. Spray a saute pan with olive oil spray and pour 1/4 cup in the pan swirling the batter into a thin circle about six inches in diameter. Brown on one side and flip. This should make twelve crepes. Divide the strawberries between the crepes and roll. Top with a small amount of whipped topping and any juices from the strawberries.
POT DE CREME RECIPE
1 pkg sugar-free chocolate pudding
2 cups fat-free milk
2 cups lite frozen whipped topping, thawed
1 T chocolate shavings
Prepare the pudding as directed and pour into a large bowl. Fold in one of the cups of topping and then fold in the second. Pour into 6 small dishes and refrigerate for an hour. Sprinkle with chocolate shavings.
All recipes serve 8