Easter is the perfect time to host a brunch. In addition to traditional breakfast items such as eggs, bacon, sausages, fruit and pancakes, your table can include pastries, quiches, roasts and cold seafood. Here are a few ideas for a colorful brunch buffet.

FRUITS AND BERRIES IN PHYLLO CUPS

Fresh fruit (such as strawberries, raspberries, blueberries, kiwi, mandarin oranges, grapes, peaches)

1-1/2 cups milk

1 box (3-3/4 ounce) instant vanilla pudding and pie filling

6 sheets phyllo (flaky thin sheets of pastry dough)

Whipped cream

Powdered sugar

Preheat oven to 350 degrees. Spray 6 large baking cups with nonstick cooking spray and set aside.

Cut fruit into serving pieces.

Using milk, prepare pudding according to package directions.

Cut phyllo sheets into 6-inch squares; spray each square with cooking spray. Alternating corners, layer 6 squares together.

Place layered squares in prepared baking cups with ends of squares sticking up. Bake 10 to 15 minutes. Cool and remove from baking cups.

Place pudding in each cup. Top with fruits and whipped cream. Sprinkle with powdered sugar. Serves 6.

Variation: Substitute ice cream for pudding.

Approximate nutritional information, per serving (based on 1/2 cup fruit and not including whipped cream and powdered sugar): 250 calories, 10 g fat, 2 g saturated fat, 5 mg cholesterol, 400 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g sugar, 4 g protein

VANILLA SCONES

2 eggs, slightly beaten

1 tablespoon vanilla extract

1/2 cup butter, melted

1 cup milk

1/2 cup sugar

3-1/2 cups flour

1/2 teaspoon salt

2 tablespoons baking powder

Preheat oven to 350 degrees. Grease cookie sheets. In bowl, combine eggs, vanilla, butter, milk and sugar. Sift flour with salt and baking powder. Add to egg mixture and stir until just combined.

Drop rounded tablespoonfuls of mixture onto cookie sheets. Bake 15 to 20 minutes. Makes 12 scones.

Variation: Add fresh blueberries, dried cranberries or chocolate chips to batter, or sprinkle with colored sugar before baking.

Approximate nutritional information, per scone: 260 calories, 10 g fat, 6 g saturated fat, 55 mg cholesterol, 400 mg sodium, 37 g carbohydrate, 1 g fiber, 10 g sugar, 6 g protein