Chestnut-Cranberry Maple Breakfast Bomb
Note: This recipe makes a dessert-worthy breakfast, just right for a holiday brunch. To roast and peel chestnuts: With a small paring knife, score the chestnuts by making an X on the flat of the nut. Then place on a baking sheet and set in a 350-degree oven for about 10 to 15 minutes. When the nuts are cool enough to handle, peel off the shells, being careful to remove the dark-brown pith that covers the nuts as well. From Beth Dooley.
• 1 c. fresh cranberries
• 1/4 c. maple syrup
• 2 c. plain Greek yogurt (whole milk is best, but any will work)
• 2 tbsp. maple or brown sugar
• 1/2 tsp. vanilla extract
• 1 lb. chestnuts, roasted and peeled, cut in half if too large
Combine the cranberries and maple syrup in a small saucepan and set over medium-low heat. Cook, stirring occasionally, until the cranberries pop open, about 2 to 3 minutes. Remove and set aside to cool. (This may be done ahead and the cranberries held in a covered bowl in the refrigerator until ready to use.)
In a medium bowl, whisk together the yogurt, sugar and vanilla. Portion the yogurt into separate bowls or glasses or turn into a serving bowl. Top with the cranberries, then the roasted chestnuts.
Nutrition information per serving:
Calories 400 Fat 13 g Sodium 80 mg
Carbohydrates 64 g Saturated fat 8 g Total sugars 30 g
Protein 7 g Cholesterol 40 mg Dietary fiber 5 g
Exchanges per serving: ½ milk, 1 starch, 3 carb, 2½ fat.