If you’re a follower of my Instagram feed, you may have noticed that I make breakfast frittatas several times a week. That’s why this recipe from Avocados from Mexico really appealed to me as a delicious and easy-to-make Mother’s Day brunch dish.

You can make this even healthier by substituting egg whites for some of the eggs. (Use 3 tablespoons egg whites for one regular egg.) Another way to health up this dish is to used sundried tomatoes that aren’t packed in oil. You’ll need to soften them up by soaking in hot water for 15 to 20 minutes or so before chopping them up for the recipe.

Avocado and Feta Frittata

Recipe courtesy of Avocados of Mexico

Ingredients:

• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 avocado from Mexico, halved, pitted, peeled and cubed
• 1/2 cup crumbled feta cheese, divided
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 1 tablespoon oil
• 2 cups baby arugula, divided

Directions:

1. Preheat broiler.
2. In a medium bowl, beat eggs with salt and pepper.
3. Stir in half of the avocado, half of the feta and half of the tomatoes, and set aside.
4. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat.  Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds.
5. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes.
6. Sprinkle with remaining cheese and tomatoes.
7. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler.
8. Sprinkle with remaining avocado and arugula. Serve hot.

Recipe and picture courtesy of Avocados from Mexico and used with permission.

Easy and healthy Mother’s Day brunch recipe: Avocado and Feta Frittata is a post from: This Mama Cooks! Stop by for more healthy recipes!

Mother’s Day is just around the corner. Luckily my friend and guest blogger, Holly Clegg, has a couple terrific ideas for mom’s special day from Mexican Breakfast Casserole for breakfast in bed to a brown sugar scrub that can easily be made by the kids as a lovely homemade gift for mom.

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, which should be on the shelves soon - Holly Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).

Breakfast in Bed

One of my favorite ways to show Mom how special she is with a wonderful, stress-free brunch. And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. Mexican Breakfast Casserole is great because you can make it ahead of time to surprise your family the next morning. Prepare and put together easily the night before and simply bake in the morning so the whole family will wake up to the enticing smell of this fabulous dish. This hearty breakfast recipe is so full of flavor made with tortillas, green chilies, and turkey sausage – use corn tortillas for a gluten free meal. Impress your mom with this easy yet special one-dish meal for breakfast – just serve with juice…and maybe pick a flower from the garden!

Homemade gifts always take a special spot in Mom’s heart and kids of all ages will have fun mixing up this Diva Dermatology recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age (affiliate link). Purchase an inexpensive container, fill, tie with a ribbon and Voila - your homemade skincare gift, Brown Sugar Scrub, is ready!

Mexican Breakfast Casserole

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Simple ingredients magically create this make-ahead scrumptious breakfast dish fulfilling everyone’s expectations in my house.

Makes 8-10 servings

Ingredients:

• 1 (4-ounce) can green chilies
• 8 ounces ground breakfast turkey sausage
• 1 onion, chopped
• 1 red, green, or yellow bell pepper, cored and chopped
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 5 eggs
• 4 egg whites
• 2 cups fat-free half-and-half
• 1/2 cup chopped green onions
• 1 1/2 cups reduced-fat shredded Mexican blend cheese
• 5 (8-inch) 98% fat-free flour or corn tortillas, cut into quarters

Directions:

1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.
2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat. Cool.
3. In large bowl, whisk together eggs, egg whites, and half-and-half. In another bowl, combine green onion and cheese.
4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
5. Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly and golden brown and knife inserted into custard comes out clean.

Nutritional information:

• Calories 262
• Calories from fat 28%
• Fat 7g
• Saturated Fat 3g
• Cholesterol 129mg
• Sodium 578mg
• Carbohydrate 23g
• Dietary Fiber 2g
• Sugars 5g
• Protein 18g

Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat

Brown Sugar Scrub

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Your hands or whatever body part you scrub felt so soft afterwards. Olive oil contains vitamin E and antioxidants — good for nails.

Ingredients:

• 1/2 cup light brown sugar
• 1/2 cup olive oil

Directions:

1. Mix together and place in a decorative jar or container.
2. Use on hand, feet or body. Rinse.

Recipes and photos used with permission of the author.

Mother’s Day: Mexican Breakfast Casserole and a homemade gift of Brown Sugar Scrub is a post from: This Mama Cooks! Stop by for more healthy recipes!

As a community leader at Udi’s Gluten Free, I’m always on the lookout for healthy, delicious and easy to make gluten free recipes. That’s why I was excited that the folks at the Chilean Fresh Fruit Association sent me this recipe for gluten free crepes to share with you!

You'll need a crepe pan (an 8" omelet pan should do fine), and if you've never made crepes - some patience! It takes a little bit of practice to get the crepes just right, so expect to feed the first few tries to the dog.

About Chilean fruit

Chile’s fresh stone fruits and berries are now in ample supply in supermarkets throughout North America. If you’re concerned about safety of the produce coming from Chile, know that their fruit growers and exporters are passionate about providing the freshest, highest-quality fruit to consumers. That's why they've invested in state-of-the-art facilities and maintain the highest standards for food safety and quality.

For more delicious recipes from the Chilean Fresh Fruit Association, visit www.fruitsfromchile.com/recipes. And for more gluten free recipes, check out Udi’s Gluten Free Community.

Gluten Free Crepes with Chilean Fruit and Orange Sauce

Recipe from the Chilean Fresh Fruit Association

Serves 8 (2 crepes per serving)

Ingredients:

• 1 1/4 cups whole milk or soy milk
• 2 eggs
• 2 tablespoons butter or buttery spread (melted)
• 1 cup gluten free flour
• 1/2 teaspoon salt
• 1  teaspoon granulated sugar
• 1/8 teaspoon gluten free baking powder
• 2  cups orange juice
• 1/2  cup granulated sugar
• 2 teaspoons pure vanilla extract
• 3 peaches, sliced in 1/2 inch slices
• 1 pint strawberries, sliced into quarters (or equivalent mix of blueberries, blackberries, and raspberries)

Directions:

1. In a medium bowl, whisk eggs and milk together. Add melted butter. In a small bowl, blend flour, salt, sugar and baking powder and add to liquid mixture, and blend until combined. Refrigerate for one hour.
2. In a small saucepan over medium heat, combine orange juice and granulated sugar and simmer until mixture is reduced to 1 cup. Remove from heat. Add vanilla, blend, and set aside.
3. Lightly wipe the surface of a small nonstick skillet with butter or canola oil.  Place skillet over medium heat. Pour approximately 1/8 cup of batter into hot skillet, tilting skillet until batter spreads evenly into a thin layer. Cook crepe until lightly brown, about two minutes, then flip with a pancake turner or spatula.
4. In a small bowl, combine the sliced peaches and berries. Spoon sliced fruits into the center of each crepe. Fold in half. Fold in half again forming triangle, four layers thick. Place two crepes on individual serving dishes and add 1/4 cup of orange vanilla sauce.

Optional: add whipped cream, yogurt or ice cream if desired.

Nutritional information

Per serving:

• 177 calories
• 4 grams protein
• 5 grams fat
• 43 calories from fat
• 3 grams saturated fat
• 63 mg cholesterol
• 2 grams dietary fiber
• 209 mg sodium

Recipe and photo used with permission of the Chilean Fresh Fruit Association

Gluten-Free Crepes with Chilean Fruit and Orange Vanilla Sauce #gfcommunity #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

Recently, Egg Beaters launched their new Three Cheese product, made with all-natural, 100% real egg whites and a blend of cheddar, Swiss and provolone cheeses. It’s a terrific product to help you make a quick, delicious and healthy scramble or egg based dishes like quiche and breakfast casseroles. Egg Beaters Three Cheese has more protein – and fewer calories – than any other mainstream breakfast option. It also allows you to enjoy three times the food for the same calories as shell eggs.

Try using Egg Beaters Three Cheese in this mug scrambled egg dish. It’s a quick and easy way to serve eggs to your family on those busy weekday mornings. Prepare the ingredients the night before so your older kids can make it on their own while you’re making coffee or getting dressed.

Denver Egg Mug Scrambler

Recipe Courtesy of Egg Beaters

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 2 tablespoons chopped frozen bell pepper and onion strips
• 1/2 cup Egg Beaters® Three Cheese
• 2 tablespoons chopped thin-sliced lower sodium honey ham

Directions:

1. Spray inside of large microwave-safe mug with cooking spray. Add vegetables. Microwave on HIGH 30 seconds; blog vegetables dry with paper towel.
2. Add Egg Beaters and ham to mug; mix well.
3. Microwave on HIGH 45 seconds. Stir; microwave 45 seconds more or until set. Serve immediately.

Tips:

• The scrambler puffs up and fills the mug while cooking. It falls quickly once removed from the microwave.
• Use a large (15-ounce) microwave-safe mug to hold the ingredients and to reduce the chance of overflow. Mugs that are wider and shorter work best. A 2-cup glass measure may be used as well.
• Microwave wattages vary; adjust cook time as needed. Cook the scrambler until the egg is set.

Recipe and picture used with permission.

Denver Egg Mug Scrambler is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’ve been shopping at Cost Plus World Market since the early ‘80s. In fact, I consider it one of my “must go to” places for everyday staples like Torani Sugar Free Syrups, spices and tea. It’s also the place we go to get stocking stuffers every Christmas. So when I was asked to shop World Market to write about a fall foodie theme, I jumped at the chance!

Shopping at Cost Plus World Market

With the kids off from school, I made it a family outing since we had to drive an hour to the Mall of Georgia. I had hoped that Nathan (12) and Lucie (9) would help me figure out a theme for my post. Instead, they had a great time showing me all the cool things they found from Star Trek Pez to a giant Tootsie Pop!

While the kids were off shooting at each other with pop guns and finding where the bathrooms were, I enjoyed looking at all the cool things I could buy from gluten free Quinoa Pasta to bacon flavored Torani Syrup! However, my mind was on breakfast – coffee, jam, Nutella, and Heinz Beans for English “beans on toast.”

Then I saw the Bavarian display and my theme was set for a German Oktoberfest Breakfast!

German Oktoberfest Breakfast

For most people, fall means football, Halloween and pumpkins. But if you’re a beer fan, you probably think Oktoberfest, since that’s when we celebrate it here in the States. (In Germany, Oktoberfest is in September.)

My husband, Paul, lived in Berlin, Germany for six months during graduate school and I had a chance to visit him there. We traveled to Munich for Oktoberfest where we sat in large “tents” (actually huge airplane hanger sized buildings), drank beer, ate big bread pretzels, and listened to German oompah bands play drinking songs as well as polka versions of John Denver songs. It was crazy and a lot of fun.

Paul also brought home a new family tradition from Berlin – the German breakfast. Unlike us Americans who love eggs, bacon and pancakes on the weekend, Germans have fruit, cheese, bread, sliced cured meats, sausages, and stuff you can’t get here (like spreadable pork fat) for their Sunday breakfasts.

With the help of World Market I created a German style Oktoberfest Breakfast at home. I was surprised how easy it was to do since so many of the items I usually would get fresh at the store were available at World Market in a shelf stable form. (Great to keep in your pantry for last minute entertaining, too!)

I bought:

• Hengstenberg Cornichons – Tasty little pickles.
• Meica Bavarian Style Weisswurst – I hadn’t seen these since Munich!
• Kinder Chocolate Bars, Bahlsen Leibniz Dark Chocolate Cookies , and mini Ritter Chocolate Bars – Favorite stocking stuffers of ours.
• Curry Ketchup – For the Weisswurst. I also liked it on the eggs!
• Alstertor Dusseldorf Mustard – Also for the Weisswurst. I love that you have a little mug leftover to use for other things.
• A selection of Italian style cured ham like Daniele Sliced Serrano Ham and Danielle Sliced Capocollo.
• Pickled beets.
• Cheese to spread on toast like the Lactoprot Brie Wheel.
• And a big white platter to serve the meats on!

I served our German style breakfast goodies from World Market with hard boiled eggs, toast (since we didn’t have any German bread) and sliced pears. Paul had coffee and the kids and I had juice.

It was a wonderful fall day here in Athens, GA. So my family and I enjoyed our German Oktoberfest Breakfast outside while we listened to German oompah music. Well, except for having to swat yellow jackets who, I guess, like German breakfasts, too!

HGTV Passport to Style Sweepstakes

HGTV and Cost Plus World Market are partnering on the HGTV Passport to Style Sweepstakes. The Grand Prize package includes a $10,000 World Market shopping spree and design consultation with an HGTV Designer. There will also be three runner up prize winners that will each receive a $1,000 World Market gift card! The HGTV Sweepstakes runs from September 22, 2012 until October 26, 2012.

You can enter online at worldmarketsweepstakes.com or on Facebook at www.facebook.com/worldmarket/app_315124871876517. Also, if you share the sweepstakes with five of your friends via Facebook share or email, you can receive five additional bonus entries! Users can also enter daily for more chances to win. Good luck!

Connect with Cost Plus World Market

You can connect with Cost Plus World Market on Twitter @WorldMarket, on Facebook, on Google+, on Pinterest and on Instagram.

____________________________
Disclosure: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™. All opinions and experiences are my own.

Creating a German Oktoberfest Breakfast #worldmarket is a post from: This Mama Cooks! Stop by for more healthy recipes!

Today’s Secret Recipe Club recipe should be perfect for anyone with too much zucchini in the garden and too much zucchini bread in the freezer. That was the case with Andrea of Adventures in All Things Food when she created her recipe for My Zucchini Troubles Turned Zucchini Bread Pancakes. Since we had no garden this year, I went and bought a zucchini. In case you have to do the same, one smallish zucchini makes about 2 cups of shredded zucchini. So much for eyeballing it because I bought three! Oh well, another excuse to make more pancakes!

I made a few substitutions to make these gluten free and dairy free, but feel free to use Andrea’s original recipe. My kids ate their covered in flavored applesauce. I used tofu sour cream on mine. Delish!

Zucchini Bread Pancakes

Adapted from Adventures in All Things Food, who originally adapted it from Smitten Kitchen

Makes about 9 to 10 pancakes

Ingredients:

• 2 cups packed zucchini, shredded and patted dry
• Cooking spray
• 2 large eggs
• 3 tablespoons canola oil
• 3 tablespoons agave nectar
• 1/4 cup tofu sour cream
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose flour mix
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 lemon, zested

Directions:

1. Grate your zucchini first, pat dry with a paper towel to remove excess moisture and set aside.
2. Preheat your pancake skillet. Coat with cooking spray when heated.
3. In a medium bowl combine the eggs, oil, agave, tofu sour cream, and vanilla extract. Whisk well.
4. Stir in the shredded zucchini.
5. In a large bowl whisk together the remaining ingredients, minus the lemon zest.
6. Add the wet mix to the dry mix. Add the zest and fold everything in till all ingredients are moistened.
7. Pour 1/4 cup of pancake batter in your pre-heated skillet.
8. Cook until golden on one side and steam bubbles start to form on the top.
9. Flip and wait till the other side turns golden brown.

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

Zucchini Bread Pancakes #secretrecipeclub #glutenfree #dairy free is a post from: This Mama Cooks! Stop by for more healthy recipes!

To celebrate National Taco Day, Kitchen PLAY and California Ripe Olives have challenged me to create a taco recipe. My family and I love to make breakfast tacos with whatever leftovers we have in the fridge, like carne asada or maybe leftover pork chops along with the eggs, peppers, cheese, salsa, and whatever else we have on hand. So adding California Ripe Olives seemed like a natural fit! I’m ashamed that I hadn’t thought of it before.

I’ve tried to health up this breakfast dish by using egg whites and adding just a little cheese to each taco instead of a large amount with the cooked eggs.

To save time I used already sliced California Ripe Olives. My children love to put whole olives on their fingers and eat them one at a time, however. So I always keep cans of both styles in my cupboards to use in recipes and as snacks. I also keep a supply of frozen, sliced peppers and onions in my freezer, which is another time saver. After all, who wants to spend time slicing and dicing peppers on a weekend morning?

Breakfast Tacos are perfect for using up leftovers and a great way to enjoy the taste of California Ripe Olives at breakfast time. You can connect with California Ripe Olives online at  Calolive.org, on Twitter at MissCAOlive and Facebook.

California Ripe Olives Twitter party

Join Kitchen PLAY, California Ripe Olives and some of your favorite food bloggers for a Twitter Party on October 16 at 7 PM ET where we’ll be chatting about this tasty, nutritious and versatile food, and testing our olive knowledge.  You’ll also be eligible to win great olive prizes, so RSVP for the Twitter Party here!

Also, beginning October 1, read all 10 posts at Kitchen PLAY celebrating National Taco Day with California Ripe Olives for clues. Each post contains an “olive fact” that may appear as a trivia question during the Twitter Party. A new post and fact will be revealed each day, Monday through Friday, until October 12. (Here’s my clue for you: California is currently harvesting the 2012 crop, which will continue through October!)

Breakfast Tacos

Feeds a family of four

Ingredients:

• 1 tablespoon olive oil
• 1 – 14 ounce package frozen bell pepper and onion mix
• 6 eggs
• 1 1/2 cups egg whites
• 1 1/2 cups sliced California Ripe Olives
• salt and pepper to taste

For serving:

• Corn tortillas – 2 to 4 per person
• Cheese – shredded Mexican blend cheese and/or queso fresco
• Seasonings – your favorite salsa and hot sauce
• Avocado slices
• Fresh lemon or lime wedges
• Sliced California Ripe Olives
• Optional: cilantro, raw onions (diced), fresh tomatoes (diced), or sour cream

Directions:

1. Heat oil in large sauté pan at medium high heat. Add frozen bell pepper and onion mix until hot and all water is cooked off.
2. While peppers and onions are cooking, warm tortillas on a grill or frying pan on medium heat. Tortillas should be warm and flexible, not dry and crunchy. Keep wrapped in a clean dishtowel in a warm oven until serving time.
3. Turn down heat to medium-low.
4. Add eggs and egg whites. Stir to scramble and cook until eggs are nearly done to your personal preference. (I like mine a little moist.)
5. Turn off heat and add olives to the pepper, onions and egg mixture. Stir to evenly distribute. Cook until heated through.
6. Place egg mixture on a tortilla and add cheese, seasonings, and extra goodies. Fold and enjoy!

Note: if you find that your tacos are falling apart, double up on the corn tortillas. Also, make sure your tacos are made just before serving, otherwise they’ll get all soggy.

_______________________
Disclosure: I was compensated for my time and efforts to participate in this Kitchen PLAY event. All opinions and experiences are my own.

Breakfast Tacos with California Ripe Olives #kitchenplay is a post from: This Mama Cooks! Stop by for more healthy recipes!

Who doesn’t love pancakes? Well, if you’re gluten free, having pancakes can be a bit of a problem. Luckily there are some terrific gluten free pancake mixes on the market like the one from Bisquick, which makes light and fluffy pancakes. (My kids love them even though they don’t need to eat gluten free.) You can also make pancakes using gluten free all purpose flour mixes. I like the ones from King Arthur and Bob’s Red Mill.

But did you know that you can also use gluten free all purpose flour mixes to make crepes? I love crepes as they’re so light and buttery that I can eat a pile of them! All you need to do is omit the baking soda and add a little more milk and maybe some liquid sweetener to your recipe.

You can read about my “happy accident” in discovering how to make crepes not pancakes at Udi’s Gluten Free Community below to get my recipe for gluten free crepes. Or you can go directly to the discussion on the Udi’s Gluten Free website here.

___________________________
Disclosure: As a Udi’s Gluten Free Community Leader I’m compensated for my time and efforts on their behalf.

Pancakes vs. crepes #glutenfree #gfcommunity is a post from: This Mama Cooks! Stop by for more healthy recipes!

Are you planning to make French Toast this weekend? It’s a favorite of my kids, especially when their Nana is visiting and offers to make it for them. I let her even though I know it’s not the healthiest dish to serve them. After all, grandmas should be allowed to indulge their grandkids once in awhile, right?

Luckily for us, Chef Jill and Chef Aida are back in the kitchen for Everyday Health rehabbing a recipe from the Melvin family. You can watch the full episode below or watch individual demonstrations by Chef Jill here or Chef Aida here.

I’m going to have to agree with the Melvins that Chef Jill’s “no-tella” French toast sandwich was a clear winner. I liked how she used almond butter, cocoa powder and agave nectar to make a healthier version of Nutella. Plus, having a layer of that yummy goodness and topping it off with the strawberries took her French toast recipe to a whole other level.

Both chefs used low fat Greek yogurt and almond milk – both terrific choices – but I would have liked to see them using whole grain bread instead of French baguette and sourdough.

Recipe Rehab episodes air every Friday at 1 ET on the Everyday Health YouTube .

The nutritional breakdowns

Original French Toast recipe

• Used 1 cup full fat whole milk
• Used 4 whole eggs, with yolks
• Used 3 tablespoons brown sugar
• Used 2 tablespoons powdered sugar
• Used 1/4 cup butter
• Uses 8 thick slices bread
• Used 1/2 cup chocolate-hazelnut spread
• Used 1/2 cup whipped cream
• Used 1/2 cup maple syrup

Aida’s French Toast recipe

• Swapped whole milk for unsweetened almond milk
• Used 4 egg whites instead of whole eggs
• Used unrefined sugar instead of brown and powdered
• Eliminated butter
• Kept bread the same
• Instead of chocolate hazelnut spread – used real hazelnuts and cocoa powder
• Swapped whipped cream for lowfat Greek yogurt
• Eliminated maple syrup
• Baked instead of fried

Jill’s French Toast recipe

• Swapped whole milk for unsweetened almond milk
• Used 4 egg whites instead of whole eggs
• Used agave instead of brown and powdered sugars
• Eliminated butter
• Added strawberries to bulk up nutrition
• Instead of chocolate hazelnut spread – used almond butter and cocoa powder
• Make stuffed French toast sandwiches and used nonstick spray in cast iron skillet to “griddle” instead of fry
• Swapped whipped cream for lowfat Greek yogurt

Picture, video and nutritional information courtesy of Everyday Health.

Healthy French Toast from Everyday Health’s Recipe Rehab is a post from: This Mama Cooks! Stop by for more healthy recipes!

There’s nothing like coffee in bed on Mother’s Day. But if it’s been hot at your house like it has been at mine, maybe a coffee granita, a type of Italian ice, would be more appropriate. This recipe comes from Chef Michael of ABC’s The Chew. Michael makes this for his own mom, and the recipe’s easy enough to be a fun project for the kids to make the night before Mother’s Day.

Check out my post Cappuccino Granitas, sugar free frozen treats with a buzz! for two other granita recipes – one with chocolate, another with cinnamon, and both with coconut milk.

Coffee Granita

By Chef Michael Symon of The Chew

Ingredients:

• 1 pot of coffee
• Sugar or no calorie sweetener (to taste)

Directions:

1. Brew a pot of coffee.
2. Add sugar or sweetener into a medium bowl. Mix until sugar or sweetener dissolves.
3. Place coffee and sugar mixture into a large baking dishing and cover with plastic wrap. Put it in the freezer.
4. After 45 minutes, scrape mixture with a fork. Repeat every 45 minutes for the first two hours.
5. Freeze overnight and scrape it again just before serving. 
6. In a tall glass, place a few scoops of granita and top with some whipped cream or topping.
7. Serve with biscotti and enjoy!

Recipe and video used with permission from The Chew.

Mother’s Day Brunch: Coffee Granita is a post from: This Mama Cooks! Stop by for more healthy recipes!