Let’s Take a Brunch


This is a brunch that’s inexpensive and designed to be easy on the waistline. The slightly offbeat menu--it can be adapted for two or four or 40--features soft tacos with fresh asparagus, carrot-and-radish salad and no-fat brownies.

Serve the taco ingredients separately. This lets everyone create their own entree, which is especially important for those watching their weight.

Figure two spears of asparagus for each taco. The meat called for in the recipe is chicken, but the tacos can be made with turkey, lamb, beef or pork. If your party is small, save money by using meat left over from a roast chicken dinner.


ASPARAGUS SOFT TACOS 8 (6-inch) corn tortillas, warmed 2 cups cooked and shredded chicken About 16 asparagus spears, stemmed and steamed 4 green onions, finely chopped 1/2 cup shredded low-fat Monterey Jack cheese, about 1 tablespoon per taco Salsa, about 3/4 cup, to taste

For each taco use 1 tortilla. Add some chicken, 2 asparagus spears, some green onion, cheese and salsa. Fold and eat. Makes 8 tacos.

Each taco contains about: 171 calories; 297 mg sodium; 37 mg cholesterol; 6 grams fat; 13 grams carbohydrates; 15 grams protein; 0.70 gram fiber.


This is a simple, lightly dressed salad. The long, skinny white daikon radish is available in supermarkets and tends not to be as hot as the small, round red radishes. If you don’t like daikon, use your favorite vegetables. Don’t add salt and pepper until serving time or the vegetables will get soggy.

CONFETTI SALAD 1 medium white daikon radish, peeled and shredded 1 small bunch red radishes, cleaned and shredded 1 small carrot, shredded 1 small cucumber, peeled, seeded and chopped 2 to 3 teaspoons olive oil Juice medium lime Salt

Place daikon radish, red radish, carrot and cucumber in salad bowl and toss with olive oil and lime juice to taste. Just before serving season to taste with salt. Mix well. Makes 2 1/2 to 3 cups, or 4 to 5 servings.


Each of 4 servings contains about: 48 calories; 98 mg sodium; 0 cholesterol; 2 grams fat; 7 grams carbohydrates; 1 gram protein; 0.92 gram fiber.


These are low-fat brownies that are moist and fudgy. They’re made with egg whites (no yolks), cocoa (it’s the lowest in fat of all chocolate) and nonfat yogurt (in place of butter).

NO-GUILT BROWNIES 1 cup nonfat yogurt 1 cup plus 2 granulated tablespoons sugar 1 1/4 teaspoons vanilla Dash salt 9 tablespoons unsweetened cocoa 2/3 cup flour 3 egg whites, beaten to almost stiff peaks 1 tablespoon powdered sugar to dust finished brownies

Beat together yogurt, granulated sugar, vanilla and salt in mixing bowl.

Sift cocoa and flour into yogurt mixture. Beat on low speed to incorporate flour with yogurt. Dough will be thick.

Immediately fold in egg whites and gently blend. Don’t overmix batter or brownies will be rubbery.

Pour into greased 8x8-inch square pan. Bake at 350 degree 25 to 30 minutes or until knife comes out clean when inserted in middle of pan.


Cool, cut into squares, dust with powdered sugar and serve. Makes 20 to 25 small brownies.

Each brownie contains about: 75 calories; 27 mg sodium; 1 mg cholesterol; 1 gram fat; 16 grams carbohydrates; 2 grams protein; 0.86 gram fiber.