| Spring has Sprung | | Spring is here at last, and for some, it couldn't come soon enough after so much snow this winter. Indeed, some parts of the U.S. are not yet free and clear of the cold white stuff. Still, according to the calendar at least, spring has arrived and we are approaching Easter. Time, then, to celebrate the new season's arrival with some lighter fare. |  | | | Asparagus and Tomato Tart | | Flaky phyllo pastry is put to good use with this seasonal spring asparagus and tomato tart, which makes a perfect brunch or lunch offering at Easter or any other spring occasion when asparagus is in season. | | | | | Sausage and Mushroom Brunch Casserole | | This sausage and mushroom casserole saves fat calories by using chicken sausage, liquid egg substitute in place of some of the eggs, and reduced fat cheese. I also use whole grain bread for added fiber. The end result is still a delicious breakfast or brunch dish the whole family can enjoy. | | | | | Savory Bread Pudding | | Make the most of seasonal ingredients like asparagus in this delicious savory bread pudding: For best results, be sure to use stale bread (a day or two old). A whole wheat sourdough would be perfect, as well as adding a little extra fiber. | | | | | Spring Vegetable Soup | | This soup is a light, healthy soup that's perfect for spring days. Use vegetable broth to keep it vegetarian, and if you need to eat gluten free, check that your broth is indeed gluten free. | | | | | | | | You are receiving this newsletter because you subscribed to the About Low Fat Cooking newsletter. If you wish to unsubscribe, please click here. If you would like to unsubscribe from all newsletters sent from About.com, please send an email to optout@about.com with "Unsubscribe" as the subject line. | | 1500 Broadway, 6th Floor, New York, NY, 10036 | © 2014 About.com - All rights reserved - Privacy Policy | | | | | | | | | |
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