A Mother's Day Brunch for Busy Moms

5 large eggs
4 large egg whites
3 cups 2% low-fat milk
1/4 cup Dijon mustard
½ teaspoon salt
Freshly ground pepper
1 (16 ounce) loaf day old French bread, cut into 16 slices, divided
1/2 pound mushrooms, sliced
1 teaspoon minced garlic
1 onion, chopped
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 tablespoon all purpose flour
1 1/2 cups shredded Gruyère or Swiss cheese, divided

1. Preheat oven to 350F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside.

2. Place half the bread slices in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic and onion until tender. Add spinach and flour, stirring to mix well. Season with salt and pepper to taste. Spread mixture over bread. Sprinkle with 1 cup cheese. Top with remaining bread. Sprinkle with remaining 1/2 cup cheese. Pour egg mixture over casserole and refrigerate two hours or overnight. Bake for 40 to 50 minutes or until puffed and golden. Serves 10 to 12.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

Per serving: 230 calories, 6g fat, 15g prot., 27g carbs., 3g fiber, 552mg sodium.

Cake:
1/2 cup margarine
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon coconut extract
1/2 cup chopped pecans
4 large egg whites

Cream Cheese Icing:
1 (8-ounce) package reduced-fat cream cheese, softened
3 tablespoons margarine
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Coat three 9-inch pans with nonstick cooking spray.
2. In a mixing bowl cream margarine and oil. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition.
3. Mix flour and baking soda together. Add flour to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition. Add vanilla, butter, and coconut extracts and pecans.
4. In a mixing bowl, beat 6 egg whites until stiff peaks form. Fold into batter mixture. Pour batter evenly into cake pans.
5. Bake 20 to 25 minutes, until tops spring back when touched. Cool cakes in pans for 10 minutes, then turn onto racks to cool thoroughly. Frost layers and sides with Cream Cheese Icing.

To make the icing, beat cream cheese and margarine until smooth. Add confectioners’ sugar and beat until light. Blend in vanilla. Serves 16 to 20.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

Per slice: 358 calories, 14g fat, 5g prot., 54g carbs., 1g fiber, 216mg sodium.

1 (16-ounce) angel food cake
2/3 cup sugar
3 tablespoons cocoa
1 tablespoon cornstarch
1 (5-ounce) can evaporated skimmed milk
1/4 cup coffee liqueur
3 (1.4-ounce) English toffee candy bars, crushed
3 (4-serving) packages instant vanilla pudding and pie filling
3 cups skim milk
2 bananas, peeled and sliced
1 (12-ounce) container fat-free frozen whipped topping, thawed

1. Cube cake and place in large bowl.

2. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk. Cook over low heat until thickens. Remove from heat; add coffee liqueur, cool.

3. Pour chocolate mixture over cake in bowl. Add crushed candy to cake mixture.

4. In mixer, beat pudding and 3 cups skim milk until thick. Pour over angel food cake mixture,

5.In trifle dish, layer cake mixture, banana, and whipped topping. Repeat layers, ending with whipped topping. Serves 16.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

299 calories, 3g fat, 5g prot., 61g, carbs., 1g fiber, 505mg sodium.

1 (10-count) can buttermilk biscuits
1 (5-count) can buttermilk biscuits
1 (16-ounce) jar chunky salsa
1 bunch green onions (scallions), chopped
1 cup shredded reduced-fat Monterey Jack cheese

1. Preheat oven to 350 degrees.
2. Separate the biscuits and cut each into quarters. In a large mixing bowl, toss the biscuits with the salsa, green onions, and cheese. Transfer this mixture into a 13 x 9-inch baking dish coated with nonstick cooking spray.
3. Bake, uncovered, for 30 minutes, or until the middle is fully cooked. Serve hot from oven. Serves 8 to 10.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

150 calories, 3g fat, 6g prot., 21g carbs., 1g fiber, 643mg sodium.

4 cups water
1 cup skim milk
1/2 teaspoon salt
1 1/2 cups quick grits
4 ounces reduced-fat pasteurized processed cheese spread
6 ounces reduced-fat sharp Cheddar cheese, shredded
2 tablespoons margarine
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon cayenne

1. In saucepan, bring water, milk and salt to a boil. Add grits, reduce heat, and cook approximately 5 minutes, stirring occasionally. Add cheeses, margarine, Worcestershire sauce, garlic powder, and red pepper. Stir until margarine and cheeses have melted.Serves 8 to 10.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

191 calories, 7g fat, 10g prot., 22g carbs., 0g fiber, 462mg sodium.

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 cup skim milk
1/3 cup canola oil
1 teaspoon lemon extract
1 large egg
2 large egg whites
1 1/2 cups fresh or frozen raspberries (if frozen, no syrup)
1 teaspoon grated lemon rind

1. Preheat oven to 425F.
2. In large bowl, combine flour, sugar and baking powder, mixing well.
3. In small bowl, combine milk, oil, lemon extract, egg and egg whites, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries and lemon rind.
4. Line muffin pan with papers and fill 3/4 full with batter. Bake for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Yield: 12 to 16 muffins.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

148 calories, 5g fat, 3g prot., 23g carbs, 1g fiber, 111mg sodium.

3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
8 large marshmallows
2 tablespoons margarine, melted
1 (8-ounce) can reduced-fat crescent dinner rolls

1. Preheat oven to 375F. Coat 8 muffin cups with nonstick cooking spray.'
3. Mix te sugar and cinnamon together in a small bowl. Dip each marshmallow in the melted margarine and roll in the sugar mixture.
4. Separate dough into triangles. Wrap one triangle around each marshmallow and pinch dough together. Place in a muffin tin. If there is any extra margarine, drizzle over top of rolls. Bake 8 to 12 minutes. Yield: 8 rolls.

Recipe by Holly Clegg. Reprinted with permission from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). Visit www.HollyClegg.com for ordering information.

168 calories, 7g fat, 2g prot., 23g carbs., 0g fiber, 276mg sodium.