1-1/2 c. cranberry juice
1/2 heaping cup pineapple sherbet
1/2 heaping cup non-fat yogurt
1/2 c. strawberries, frozen
1/2 c. peaches, frozen
If using fresh fruit add 1 cup ice cubes.
Makes 2 12-oz servings.
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Tuesday, September 30, 2008
Blueberry No. 5 Smoothie (Kneaders)
1-1/2 c. guava juice
1/2 c. pineapple sherbet
1/2 c. non-fat yogurt
1/2 c. blueberries, frozen
1/2 c. shrawberries, frozen
1/3 of a ripe banana
If using fresh berries add 1 c. ice cubes
Makes 2 12 oz. servings
1/2 c. pineapple sherbet
1/2 c. non-fat yogurt
1/2 c. blueberries, frozen
1/2 c. shrawberries, frozen
1/3 of a ripe banana
If using fresh berries add 1 c. ice cubes
Makes 2 12 oz. servings
Banana Bread
1/2 c. butter or margerine
1 c. sugar
1 tsp. baking soda
1 Tbsp. orange juice
2 eggs
2 c. flour
3-4 smashed bananas
nuts, if desired
Preheat oven to 350. Cream together the butter and sugar. Add baking soda, orange juice and mix together well. Add the eggs, flour, bananas and nuts. Mix well.
Grease and flour either:
1 large loaf pan - bake 50-60 minutes
1 medium loaf pan - bake 45-50 minutes
3 small loaf pans - bake 40 minutes
1 c. sugar
1 tsp. baking soda
1 Tbsp. orange juice
2 eggs
2 c. flour
3-4 smashed bananas
nuts, if desired
Preheat oven to 350. Cream together the butter and sugar. Add baking soda, orange juice and mix together well. Add the eggs, flour, bananas and nuts. Mix well.
Grease and flour either:
1 large loaf pan - bake 50-60 minutes
1 medium loaf pan - bake 45-50 minutes
3 small loaf pans - bake 40 minutes
Caramel Apples
(also delicious apple dip!)
1 1/4 lb (about 70) caramels, unwrapped & placed in a microwave safe dish
3 Tbsp. heavy cream or whipping cream
6 large Granny Smith apples
6 wooden craft sticks
Bring a pot of water to a boil. Dip apple4s into boiling water briefly using a slotted spoon, to remove any wax that may be present. Rinse under cool running water and wipe dry. Insert sticks into the apples through the cores. Line a baking sheet with wax paper and coat with cooking spray.
Add the cream to the unwrapped caramels. Cook on high power for two minutes, then stir and continue cooking and stirring at one minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on wax paper and allow to cool completely.
1 1/4 lb (about 70) caramels, unwrapped & placed in a microwave safe dish
3 Tbsp. heavy cream or whipping cream
6 large Granny Smith apples
6 wooden craft sticks
Bring a pot of water to a boil. Dip apple4s into boiling water briefly using a slotted spoon, to remove any wax that may be present. Rinse under cool running water and wipe dry. Insert sticks into the apples through the cores. Line a baking sheet with wax paper and coat with cooking spray.
Add the cream to the unwrapped caramels. Cook on high power for two minutes, then stir and continue cooking and stirring at one minute intervals until caramel is melted and smooth. Hold apples by the stick, and dip into the caramel to coat. Set on wax paper and allow to cool completely.
Saturday, September 20, 2008
Pork Chops with Pears
1 can (15 oz) sliced pears
6 pork chops
3 Tbsp. butter/margarine
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9x2 baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake uncovered at 350 for 1 hour. Yield: 6 servings.
6 pork chops
3 Tbsp. butter/margarine
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9x2 baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake uncovered at 350 for 1 hour. Yield: 6 servings.
Turkey Patties Oriental:
1 pkg. (about 1 ¼ lb.) ground turkey
¾ tsp. garlic salt
1/3 c. dry bread crumbs or oatmeal
1 egg
1 c. chicken broth
1 Tbsp. soy sauce
2 Tbsp. corn starch
1 tsp. sugar
1 tsp. vinegar
1 med. onion, sliced into thin slices
cooking oil
Mix ground turkey, bread crumbs/oatmeal, egg, and garlic salt together and form thin patties. Cook 3 minutes on each side in large skillet with a little hot oil. Mix chicken broth, soy sauce, corn starch, sugar and vinegar together to make sauce & pour over patties. Bring to boil, stirring occasionally. Reduce heat and add onion. Simmer, covered until vegetables are tender.
¾ tsp. garlic salt
1/3 c. dry bread crumbs or oatmeal
1 egg
1 c. chicken broth
1 Tbsp. soy sauce
2 Tbsp. corn starch
1 tsp. sugar
1 tsp. vinegar
1 med. onion, sliced into thin slices
cooking oil
Mix ground turkey, bread crumbs/oatmeal, egg, and garlic salt together and form thin patties. Cook 3 minutes on each side in large skillet with a little hot oil. Mix chicken broth, soy sauce, corn starch, sugar and vinegar together to make sauce & pour over patties. Bring to boil, stirring occasionally. Reduce heat and add onion. Simmer, covered until vegetables are tender.
Friday, September 19, 2008
Sugarless Apple Pie
1 6-oz can frozen apple juice
1 Tbsp. cornstarch
Concentrate (undiluted)
¼ c. water
1 Tbsp. cinnamon
1 ½ Tbsp. margarine
3 C. fresh apple slices (tart, crisp
apples are best)
1. Roll out pastry to fit 9” pie plate. Leave 1” overlap
2. Heat juice concentrate and cinnamon in sauce pan. Add apples and cook until tender
3. Remove slices. Mix cornstarch and water until smooth. Add to juice in sauce pan and cook until thick, stirring constantly.
4. Combine apples and sauce. Cool slightly. Fill shell, dot with margarine.
5. Top with top crust, forming high edge.
Bake at 375 F. for 45 minutes or until golden.
1 Tbsp. cornstarch
Concentrate (undiluted)
¼ c. water
1 Tbsp. cinnamon
1 ½ Tbsp. margarine
3 C. fresh apple slices (tart, crisp
apples are best)
1. Roll out pastry to fit 9” pie plate. Leave 1” overlap
2. Heat juice concentrate and cinnamon in sauce pan. Add apples and cook until tender
3. Remove slices. Mix cornstarch and water until smooth. Add to juice in sauce pan and cook until thick, stirring constantly.
4. Combine apples and sauce. Cool slightly. Fill shell, dot with margarine.
5. Top with top crust, forming high edge.
Bake at 375 F. for 45 minutes or until golden.
Wheat Bread
4 c. wheat flour (2 c. white wheat & 2 c. red wheat (can use store bought wheat if necessary)
1 c. white flour
¼ c. vegetable oil
1 rounded Tbsp dry yeast
½ c. honey or sugar
¼ c. vital wheat gluten
1 Tbsp. salt
2 2/3 c. warm water (1/2 c. buttermilk or yogurt can replace ½ c. water)
1) Place water, yeast, gluten and 3 c. wheat flour in bowl of mixer. Attach dough hood and beat on medium speed for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 minutes.
2) Add oil, honey, or sugar and salt. Turn on mixer and quickly add remaining wheat and white flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary.
3) Kneed 7-10 minutes in mixer. During this time preheat oven to 150F.
4) When the dough is kneaded, lightly oil hand and counter. Divide dough into 2 equal portions. Shape into loaves and place in greased bread pans.
5) Turn off the oven. Place bread in oven. Watching closely let rise until almost double in bulk. (about 30 min)
6) Leave bread in oven and turn heat to 350F. Bake 35 minutes. Remove bread from pans immediately; let cool. Butter tops if desired. Can be frozen in plastic bags until ready to use.
1 c. white flour
¼ c. vegetable oil
1 rounded Tbsp dry yeast
½ c. honey or sugar
¼ c. vital wheat gluten
1 Tbsp. salt
2 2/3 c. warm water (1/2 c. buttermilk or yogurt can replace ½ c. water)
1) Place water, yeast, gluten and 3 c. wheat flour in bowl of mixer. Attach dough hood and beat on medium speed for 1 minute. Turn off mixer, cover bowl, and let dough sponge for 10 minutes.
2) Add oil, honey, or sugar and salt. Turn on mixer and quickly add remaining wheat and white flour, 1 cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary.
3) Kneed 7-10 minutes in mixer. During this time preheat oven to 150F.
4) When the dough is kneaded, lightly oil hand and counter. Divide dough into 2 equal portions. Shape into loaves and place in greased bread pans.
5) Turn off the oven. Place bread in oven. Watching closely let rise until almost double in bulk. (about 30 min)
6) Leave bread in oven and turn heat to 350F. Bake 35 minutes. Remove bread from pans immediately; let cool. Butter tops if desired. Can be frozen in plastic bags until ready to use.
Low Fat Chocolate Fudge Carmel Mud Pie
Ingredients:
1 recipe Light Chocolate Cookie Crust
2-quarts nonfat chocolate frozen yogurt
1- cup fat free hot fudge topping
1- cup room temperature fat free caramel topping
Method:
1. Prepare crust according to directions using an 8 to 9 inch spring-form pan. After crust has cooled, transfer to freezer and allow to chill at least an hour before filling.
2. To prepare pie, spoon softened chocolate frozen yogurt into crust, leveling off with a spatula. Cover pie with plastic wrap and freeze until well set, 2 to 6 hours.
3. Warm hot fudge in the microwave stirring every 20 seconds just until smooth and easy to pour. Try not to let the fudge get too hot so that the yogurt underneath doesn’t over melt. Pour fat free fudge evenly over top of pie using a spatula if necessary to spread fudge evenly out over top of pie. Pour caramel topping in a circular motion starting from the center of pie. Using a fork or frosting knife carefully swirl topping to create a marbled look. Some of the frozen yogurt will melt and swirl into the caramel and fudge topping so avoid over swirling.
4. Cover, return pie to freezer and chill until caramel fudge topping has set and any melted yogurt has re-frozen. To serve, allow pie to sit at room temperature 3 to 5 minutes. Slide a wet knife around inside of spring-form to separate sides from pie before unlocking and removing pan. Using a wet knife slice into pieces and serve. After serving, cover and return unused portion to freezer.
Yield: 12 servings each at approximately 330 Calories 2.2 grams total fat; 0.9 gram saturated fat; 3 milligrams cholesterol; 73 carbohydrate; 0 fiber; 5.7 grams protein and 271 milligrams sodium
High fat version contains 370 calories and 15 grams total fat
1 recipe Light Chocolate Cookie Crust
2-quarts nonfat chocolate frozen yogurt
1- cup fat free hot fudge topping
1- cup room temperature fat free caramel topping
Method:
1. Prepare crust according to directions using an 8 to 9 inch spring-form pan. After crust has cooled, transfer to freezer and allow to chill at least an hour before filling.
2. To prepare pie, spoon softened chocolate frozen yogurt into crust, leveling off with a spatula. Cover pie with plastic wrap and freeze until well set, 2 to 6 hours.
3. Warm hot fudge in the microwave stirring every 20 seconds just until smooth and easy to pour. Try not to let the fudge get too hot so that the yogurt underneath doesn’t over melt. Pour fat free fudge evenly over top of pie using a spatula if necessary to spread fudge evenly out over top of pie. Pour caramel topping in a circular motion starting from the center of pie. Using a fork or frosting knife carefully swirl topping to create a marbled look. Some of the frozen yogurt will melt and swirl into the caramel and fudge topping so avoid over swirling.
4. Cover, return pie to freezer and chill until caramel fudge topping has set and any melted yogurt has re-frozen. To serve, allow pie to sit at room temperature 3 to 5 minutes. Slide a wet knife around inside of spring-form to separate sides from pie before unlocking and removing pan. Using a wet knife slice into pieces and serve. After serving, cover and return unused portion to freezer.
Yield: 12 servings each at approximately 330 Calories 2.2 grams total fat; 0.9 gram saturated fat; 3 milligrams cholesterol; 73 carbohydrate; 0 fiber; 5.7 grams protein and 271 milligrams sodium
High fat version contains 370 calories and 15 grams total fat
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