Scrambled Eggs with Cream Cheese

8 eggs, lightly beaten
1/4 C. milk
1/4 lb. cream cheese, cut into bits
3 T. unsalted butter

Combine eggs, milk and cream cheese in a bowl. Season with salt and pepper to taste and set aside. Melt butter in a nonstick skillet over medium low heat. Add eggs and cook slowly, stirring constantly with a wooden spoon until eggs are just set but still creamy. (Do not overcook.)

Lean Homemade Sausage

1/2 lb. lean ground pork
1/4 tsp. ground rosemary
1/8 tsp. ground thyme
1/8 tsp. dried marjoram, crushed

Combine all ingredients and salt and pepper to taste in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

Glazed Fruit

1 C. fresh blueberries
1 C. strawberries, sliced
1 C. peaches, sliced
1/4 C. low sugar blackberry preserves
1/4 C. low sugar orange marmalade
2 T. lemon juice
1 tsp. lemon peel, grated

Grouping together in rows, place the fruit in a large glass bowl. In two separate small saucepans, heat each jam with one half of the lemon juice and lemon peel until it boils. Pour each melted jam on one half of the fruit. Serve.

Yield: 6 servings
Calories: 465
Fat: 31.6g
Fiber: 2.6g