Ingredients

• 6 cups thinly sliced tart apples
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup Splenda Sugar Blend for Baking
• 3/4 cup whole milk
• 1/2 cup Reduced-Fat Bisquick
• 1 large egg
• 1/4 cup egg substitute
• 2 tablespoons canola oil

Crumb topping:

• 1 cup Reduced-Fat Bisquick
• 1/2 cup chopped walnuts or pecans
• 1/4 cup brown sugar, firmly packed
• 3 tablespoons less-fat margarine (with 8 grams of fat per tablespoon)

Preparation

Preheat oven to 325 degrees. Coat a foil-lined springform pan with canola cooking spray, or coat a 9-inch, deep-dish pie pan with canola cooking spray.

Add apple slices, cinnamon, and nutmeg to a large bowl and toss to blend. Pour apple mixture into prepared baking dish, arranging apple slices so they lay as flat as possible over each other.

In mixing bowl, beat sugar blend, milk, 1/2 cup biscuit mix, egg, egg substitute, and canola oil together on medium speed until smooth. Pour batter over apples.

Add remaining ingredients (1 cup biscuit mix, walnuts, brown sugar, and less-fat margarine) to a 4-cup measure and mix with fork until crumbly. Sprinkle crumb mixture over the top of tart. Bake for 55-60 minutes, until knife inserted in the center comes out clean. Serve hot or cold.

Yield: 10 servings

Nutritional Information Per serving: 255 calories, 6 g protein, 38 g carbohydrate, 9 g fat, 22 mg cholesterol, 2 g fiber, 55 mg sodium.

Ham & Egg Casserole

Ingredients

• Fat Free cooking spray
• 1 9-inch whole-wheat pie shell, thawed
• 6 ounces Canadian-style bacon, cut into 1/2-inch by 1-inch strips
• 1 medium sweet onion, halved and thinly sliced
• 2 large eggs
• 1/2 cup egg substitute
• 1/2 cup low-fat milk
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 cup grated Gruyere cheese, packed (4 ounces)

Preparation
Preheat oven to 400 degrees. Gently lift thawed pie crust out of the foil plate it comes in and place in an 8 x 8-inch square baking dish. With your fingers, stretch and press the crust to fit nicely in the square baking dish and up the side about 1 inch. Prick bottom of dough with fork several times.

Heat a large nonstick skillet over medium-high heat. Coat with canola cooking spray and add Canadian bacon and onions. Cook, stirring occasionally, until both start to brown (about 5 minutes). Let the mixture cool about 5 minutes, then spread into the pie crust.

In mixing bowl, whisk eggs, egg substitute, fat-free half-and-half or milk, and salt and pepper until smooth. Pour egg mixture into pie shell with ham and onions. Sprinkle Gruyere over the top and bake until top is golden brown (about 40 minutes). Serve warm or cold.

Servings: 8

Nutrition Analysis Per serving: 228 calories, 14 g protein, 12 g carbohydrate, 14 g fat, 80 mg cholesterol, 3 g fiber, 480 mg sodium.

Light Broccoli and Turkey Sausage Brunch Casserole

Ingredients

• 8 ounces light turkey sausage (such as Light Jimmy Dean)
• 5 cups frozen broccoli florets, thawed and drained (about 12-14 ounces); cut large florets in half
• 1/3 cup chopped green onions
• 1 1/2 cups shredded, reduced-fat sharp cheddar cheese (divided)
• 1 cup part-skim or low-fat ricotta cheese
• 4 large eggs, lightly beaten
• 1 cup egg substitute
• 1/4 cup fat-free half-and-half
• 1/2 teaspoon garlic and herb salt-free seasoning (Mrs. Dash) or garlic powder
• 1/2 teaspoon black pepper (add more to taste)
• 1/4 teaspoon salt (add more to taste -- optional)
• 2 large ripe tomatoes, thinly sliced

Preparation
Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with canola cooking spray.

Brown sausage in large, nonstick skillet over medium-high heat, breaking it into small pieces as it cooks, using a potato masher or spatula.

Add browned sausage bits, broccoli florets, green onions, and 1/2 cup of cheddar cheese to a large bowl and toss to blend. Spoon into the prepared pan.

Add 1/2 cup of the cheese, ricotta cheese, eggs and egg substitute, half-and-half, garlic seasoning, pepper, and salt to mixing bowl, and beat on medium until smooth. Pour mixture over the sausage and broccoli in pan.

Sprinkle remaining cheese over the top of mixture in pan and arrange tomato slices on top. Cover with aluminum foil and bake for 45 minutes in preheated oven. Uncover and bake until cooked throughout (about 15 minutes more.) Let stand for 10 minutes before serving.

Makes 8 servings.

Nutrition Analysis Per serving: 235 calories, 23 g protein, 9.5 g carbohydrate, 12 g fat (5.5 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat) 150 mg cholesterol, 3 g fiber, 500 mg sodium. Calories from fat: 46%.

Tropical Fruit Salad

Ingredients:

• 20-ounce can pineapple chunks canned in juice
• 2 kiwi, peeled, halved and sliced
• 2 cups strawberries, quartered
• 1 large banana, sliced
• 1 papaya or mango, peeled and cubed (or substitute an 11-ounce can of mandarin oranges, drained)
• 1/2 teaspoon finely grated lime zest or peel
• 2 tablespoons lime juice
• 1 1/2 tablespoons honey
• 1/3 cup unsweetened or sweetened shredded coconut (optional)

Preparation:

1. Drain pineapple chunks, and reserve 1/4 cup of the pineapple juice.
2. Add pineapple chunks, kiwi, strawberries, banana, and papaya or mango to large serving bowl.
3. Put 1/4 cup pineapple juice, lime peel, lime juice and honey in a 2-cup measure and whisk together until nicely blended. Drizzle over the salad, and toss to coat the fruits well. Sprinkle coconut over the top before serving, if desired.

Yield: Approximately 7 cups

Nutritional Information Per cup: 101 calories, 1 g protein, 25 g carbohydrate, 1 g fat, 0 mg cholesterol, 3 g fiber, 4 mg sodium.