Mothers' Day recipes | Kretschmer Wheat Germ
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Mothers' Day recipes

Dark Chocolate Truffles with Wheat Germ

Dark Chocolate Truffles with Wheat Germ

Nutrition Facts

Serving Size: 1 truffle (12g)
Servings Per Recipe: 30
Amount Per Serving:
Calories 50
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 2%
  • Sodium 0mg 0%
  • Potassium 10mg 0%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 3g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 0% Iron 2%
  • Vitamin E 2% Thiamin 0%
  • Folate 2% Phosphorus 0%
  • Magnesium 0% Zinc 0%

A decadent piece of chocolate is the perfect way to top off a meal and stay satisfied without overindulging. It’s also a nice gift to bring to friends. These truffles are made with dark chocolate rolled in wheat germ instead of cocoa for a nutty richer depth of flavor.

Yields 30-32 servings

8 ounces good quality bittersweet or semi sweet chocolate, chopped into small pieces

1/2 cup heavy cream

3 tablespoons Kretschmer Original Toasted Wheat Germ (or Kretschmer Honey Crunch Wheat Germ)

1.) Line baking sheet with parchment or wax paper.

2.) Place chopped chocolate in medium bowl.

3.) Heat cream to gentle boil in small heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate 25 to 30 minutes or until mixture is thick enough to form into balls.

4.) Using very small ice cream scoop or melon baller, drop rounds of chocolate onto cookie sheet. Shape or roll into balls; coat with wheat germ. (Note: If chocolate becomes too soft to shape, return it to refrigerator until it is cold enough to manage.)

5.) Store in airtight container in refrigerator. Remove at least 15 minutes before serving to bring to room temperature.

Makes 30 to 32 truffles

Key Lime Tarts with Graham Cracker Crust

Key Lime Tarts with Graham Cracker Crust

Nutrition Facts

Serving Size: 1 tart (77g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 270
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 115mg 38%
  • Sodium 85mg 4%
  • Potasium 240mg 7%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 1g 4%
  • Sugars 23g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 6%
  • Vitamin E 10% Thiamin 10%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 8%

Makes 12 Tarts

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

  • For the filling:
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 14-ounce can sweetened condensed milk
  • For the crust:
  • 1/2 cup dry-roasted macadamia nuts
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Kretschmer Honey Crunch Wheat Germ
  • 4 1/2 whole graham crackers (1/2 package)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
 

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.

Divide crumbs evenly into cupcake pan with 12 cups (about 2 1/2 tablespoons per cup). Press crumb mixture onto the bottom and sides of the cups.

Bake for 6 to 8 minutes or until crumbs are lightly browned.

Remove from oven and spoon key lime filling into each crust. Place back in oven and bake for about 15 minutes or until center is set.

Remove from oven, let cool and then place in refrigerator to cool completely for at least 2 hours or overnight before serving.

Just before serving, carefully remove tarts from pan with a small, thin spatula. Serve with a dollop of whipped cream and a small slice of lime.

Recipe Type: 

Berry Delicious and Easy Wheat Germ Pancakes

Berry Delicious and Easy Wheat Germ Pancakes

Nutrition Facts

Serving Size: 2 pancakes (143g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 310
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 45mg 15%
  • Sodium 480mg 20%
  • Potassium 190mg 5%
  • Total Carbohydrate 48g 16%
  • Dietary Fiber 3g 12%
  • Sugars 18g
  • Protein 9g
  • Vitamin A 2% Vitamin C 6%
  • Calcium 10% Iron 15%
  • Vitamin E 10% Thiamin 8%
  • Folate 15% Phosphorus 15%
  • Magnesium 10% Zinc 8%

Serves 4 (2 pancakes each)

Whip up a batch of these pancakes on a lazy weekend morning or even on a school day! Use fresh fruit in season, but frozen fruit works just fine, too.

  • 1 cup Krusteaz Buttermilk Pancake mix
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1/2 cup 2 tablespoons fat-free milk (or up to 1 cup for thinner pancakes)
  • 1/2 cup fresh or frozen blueberries, or fruit of choice
  • 1 teaspoon canola oil
  • 1/4 cup all fruit jelly, flavor of choice

1. In medium bowl, mix together pancake mix, Kretschmer wheat germ, walnuts and cinnamon.

2. In small bowl, whisk together egg and milk; add to dry ingredients, stirring until combined.

3. Stir in blueberries or fruit of choice.

4. Heat large non-stick pan over high heat. Add 1/2 teaspoon oil. Once the oil is hot, pour about 1/4 cup of batter into the pan. Then pour another 1/4 cup batter into pan, allowing space between each pancake. Add two more pancakes if there is enough room in the pan and cook until pancakes are crispy but not burned on one side, about 1 1/2 minutes. (You may need to adjust the heat so pancakes cook properly.) Flip pancakes and cook for another 1 1/2 minutes until pancakes are no longer raw on the inside.

5. Repeat by adding other 1/2 teaspoon oil. Let pan get hot and pour out 1/4 cups of batter to make the rest of the pancakes.

6. While the pancakes are cooking, place the all fruit jelly in microwave-safe bowl and heat on high for about 30 seconds or until jelly is completely melted. (Times may vary depending on your microwave. If you do not have a microwave, place jelly in a small pan on the stove and heat until liquid, about 3 to 5 minutes on medium-low heat. )

7. Serve pancakes with warm jelly sauce divided evenly on top of pancakes.

Recipe Type: 

Double Berry Banana Smoothie

Double Berry Banana Smoothie

Nutrition Facts

Serving Size: about 1 cup (265g)
Servings Per Recipe: 2
Amount Per Serving:
Calories 210
Calories From Fat 25
  • % Daily Value
  • Total Fat 2.5g 4%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg 3%
  • Sodium 80mg 3%
  • Potassium 380mg 11%
  • Total Carbohydrate 39g 13%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 9g
  • Vitamin A 6% Vitamin C 20%
  • Calcium 20% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 25% Phosphorus 10%
  • Magnesium 15% Zinc 10%

Makes 2 (8 oz.) servings

Adults and kids alike love this smoothie's fruity taste of raspberries, blueberries and banana.

  • 1 container (8 ounces) raspberry low-fat yogurt
  • 1 medium ripe banana, peeled and sliced
  • 1/2 cup fresh or frozen blueberries
  • 1 cup ice cubes
  • 1/4 cup Kretschmer Original Toasted Wheat Germ (or Honey Crunch)

Place all ingredients in blender and blend on high speed about 1 minute or until smooth.

Pour into 2 glasses and, if desired, sprinkle with additional wheat germ.

Cook’s Tips:
For a thicker shake, use a frozen banana. Place peeled and sliced banana in container, cover tightly, and store in freezer until ready to use.

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
  • Raspberry Walnut “Not Just for Breakfast” Muffins

    Raspberry Walnut “Not Just for Breakfast” Muffins

    Nutrition Facts

    Serving Size: 1 muffin (52g)
    Servings Per Recipe: 24
    Amount Per Serving:
    Calories 160
    Calories From Fat 70
    • % Daily Value
    • Total Fat 8g 12%
    • Saturated Fat 3g 15%
    • Trans Fat 3g
    • Polyunsaturated Fat 1.5g
    • Monounsaturated Fat 1.5g
    • Cholesterol 25mg 8%
    • Sodium 135mg 6%
    • Potasium 105mg 3%
    • Total Carbohydrate 19g 6%
    • Dietary Fiber 1g 4%
    • Sugars 8g
    • Protein 4g
    • Vitamin A 4% Vitamin C 2%
    • Calcium 10% Iron 8%
    • Vitamin E 8% Thiamin 10%
    • Folate 15% Phosphorus 10%
    • Magnesium 6% Zinc 6%

    Makes 24 muffins

    A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

    • 1 cup walnuts
    • 2 cups all-purpose flour
    • 2 tablespoons baking powder
    • 1 cup Kretschmer Original Toasted Wheat Germ
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup plain low-fat yogurt
    • 3/4 cup sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 cup frozen raspberries broken into small pieces
    • 2 tablespoons turbinado or raw sugar

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Process 1 cup walnuts in a food processor until finely ground.

    3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

    4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

    5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

    6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.

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