¾ cup fresh orange juice
½ cup fresh grapefruit juice
¼ cup fresh lime juice
1 12-oz. bottle sparkling water, chilled
Fresh raspberries or long, thin strips
of orange peel and/or lime peel, curled
1. In a 2-cup glass measure combine orange juice,
grapefruit juice, lime juice, and honey. Stir until
honey is dissolved. Cover and chill mixture for at
least 2 hours or up to 24 hours to blend flavors.
2. To serve, pour juice mixture into four
champagne glasses. Add sparkling water and stir
lightly to mix. If desired, garnish with raspberries
or citrus peel strips. Serves 4 (¾ cup each).
19 mg sodium, 13 g carb., 0 g fiber, 1 g pro.
8 oz. whole grain baguette-style bread, cut into
2 oz. reduced-fat Swiss or cheddar cheese,
shredded (½ cup)
1. In a large skillet heat oil. Add mushrooms, sweet
pepper, and onion to skillet; cook over medium
heat about 5 minutes or until just tender, stirring
Arrange half the bread cubes in an even layer in
prepared dish. Top with half the sausage, half the
mushroom mixture, and half the cheese. Repeat layers.
3. In a medium bowl whisk together eggs, egg whites,
milk, and oregano. Slowly pour over the layered
mixture in dish. Press down lightly with the back of a
large spoon. Cover and chill for 2 to 24 hours.
4. Preheat oven to 350°F. Bake casserole, uncovered,
about 50 minutes or until nearly set and lightly
browned on top (may see some liquid egg in center of
casserole). Let stand 10 minutes before serving (egg
mixture will set upon standing). Serves 6.
better homes and gardens | celebrate! 13
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