Breakfastfruitcupwithstrawberries Recipes

BREAKFAST FRUIT CUP WITH STRAWBERRIES

Breakfast Fruit Cup With Strawberries image

This is recipe my one of my Aunts would make for breakfast. I leave out the raisins while she would put more in. It is all up to you how much you use.

Provided by Julie Leo

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 oranges, peeled and sliced into bite-sized pieces
1 banana, peeled and sliced
1 tablespoon golden raisin
1/2 cup plain low-fat yogurt
1/8 teaspoon cinnamon
1/2 cup strawberry

Steps:

In a small bowl, combine fruit.
Divide into 4 bowls.
Put a rounded tablespoon of yogurt over fruit in each bowl and sprinkle with a dash of cinnamon.

Nutrition Facts : Calories 90.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.8, Sodium 22.2, Carbohydrate 20.1, Fiber 2.8, Sugar 14.3, Protein 2.8

STRAWBERRY CUPS

Strawberry Cups image

This is a good make-ahead company dessert, and it's a really beautiful color.

Provided by Food Network

Categories dessert

Time 1h27m

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 cup water
1 (4-serving size) package sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon sugar substitute (recommended: Splenda)
6 fresh strawberries, optional, for garnish
6 mint leaves, optional, for garnish

Steps:

Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

Nutrition Facts : Calories 188 calorie, Fat 18 grams, SaturatedFat 11 grams, Carbohydrate 6 grams, Fiber 1 grams

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY

Puff Pastry Breakfast Cups Recipe by Tasty image

Here's what you need: puff pastry, water, eggs, egg wash, olive oil, orange bell pepper, red bell pepper, salt, pepper, bacon, shredded cheddar cheese, fresh chives

Provided by Katie Aubin

Categories Breakfast

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 sheets puff pastry
¼ cup water
6 eggs
egg wash
1 tablespoon olive oil
1 orange bell pepper, diced
1 red bell pepper, diced
1 teaspoon salt
1 teaspoon pepper, divided
8 strips bacon, cooked and finely diced
1 cup shredded cheddar cheese
¼ cup fresh chives, finely chopped

Steps:

Preheat oven to 350°F (180°C).
Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
Serve with pepper and chives.
Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 43 grams, Fat 65 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams

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