Easter Sunday.

I hope you all had a wonderful spring weekend and a fabulous Easter Sunday. We went to J's parents for Easter dinner. His mom, Lindy, made a tasty honey baked ham and each of the couples brought salads. I made a Basil Lime Fruit Salad from the March edition of Cooking Light (Jodie, my youngest sister, gave me a subscription for my birthday and I love it --- as pointed out by my husband on Sunday I bite off more than I can chew and intended to make four recipes out of the magazine on Sunday (yes in one day only), but only managed to complete two of them.....). The salad was really good and quite easy. It will be a great spring/summer option.

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Basil Lime Fruit Salad

1/2 cup sugar
1/2 cup water
1/2 cup packed basil leaves
1 tablespoon grated lime rind
4 cups cubed pineapple (about 1 medium)
3 cups quartered strawberries (about 1 pound)
2 cups cubed peeled mango (about 2 large)
4 kiwifruit, peeled, halved lengthwise, and sliced (about 1 1/2 cups)

01. Combine sugar and 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine mesh sieve into a bowl; discard solids.

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02. Combine pineapple and remaining ingredients in a large bowl. Drizzle with sugar mixture; toss gently.

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Yield 12 servings (serving size: about 3/4 cup)

Nutritional Information: CALORIES 92(3% from fat); FAT 0.3g; PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 2mg; FIBER 2.2g; IRON 0.4mg; CARBOHYDRATE 23.8g
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After dinner, we headed to my parents for dessert and an Easter Egg Hunt for Lilly, Mia and Grey. I made Chocolate Mint Brownies for dessert, also from Cooking Light. I love chocolate and mint together and the brownies were excellent (as was the Pineapple Angel Foodcake, Frozen Strawberry Cake and Lemon Cupcakes!).

Chocolate Mint Brownies
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Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup granulated sugar

1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
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Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
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Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
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01. Preheat oven to 350°.

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02. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

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03. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

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04. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Yield 20 servings (serving size: 1 piece)

Nutritional Information CALORIES 264(30% from fat); FAT 8.7g; PROTEIN 2.8g; CHOLESTEROL 38mg; CALCIUM 12mg; SODIUM 139mg; FIBER 0.5g; IRON 0.9mg; CARBOHYDRATE 45g