Cinnamon-Peach Smoothie

Cinnamon-Peach Smoothie

Ingredients

2 ripe peaches (about 3/4 lb. total)

2 cups nonfat plain yogurt

3 tablespoons firmly packed brown sugar

1/4 teaspoon ground cinnamon

1 cup ice cubes

Directions

1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Immerse peaches in boiling water for 15 seconds; drain. When peaches are cool enough to touch, in 1 to 2 minutes, peel, pit, and cut into chunks.

2. In a blender, combine peaches, yogurt, brown sugar, and cinnamon; whirl on high speed until smooth, bout 1 minute. Add ice and whirl until pur[acute{e}]ed, about 2 minutes longer. Pour into tall glasses (at least 16-oz. size).

Per serving: 174 cal., 1.6% (2.7 cal.) from fat; 9.3 g protein; 0.3 g fat (0.2 g sat.); 35 g carbo (1.4 g fiber); 120 mg sodium; 3 mg chol.

Makes: About 4 cups; 2 to 3 servings

Different Doughnuts [31-10-17]

Different Doughnuts

Sift together

1 7/8 cup flour
2 3/4 tsp baking powder
1/8 tsp salt
1/4 cup brown sugar, packed
3/8 tsp nutmeg

Add in and mix well

1/8 cup + 1 3/4 Tbs apple sauce

Stir in

1 egg white (or 1.5 Tbs apple sauce)
1/4 cup fat free yogurt (+ 1 tsp sugar if not sweetened)
1/4 cup apple sauce
1/2 Tbs vanilla essence

Stir until just moistened.

Put spoonfuls on ray and flatten or shape like a donut.

Bake for 12 minutes. Once baked cool on wire rack and then top with chocolate or strawberry icing.

Low-Fat Cheese Muffins [13-10-17]

Low-Fat Cheese Muffins 

Ingredients

1 cup (250 ml) buttermilk
1 egg
1+1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed

Directions

Beat together the buttermilk, egg, and oil. In another bowl sift together the flours, baking powder, baking soda, and salt. In another bowl combine the cheese and rosemary, and add this mixture to the flour mixture, reserving about 1 tablespoon (15 ml) for topping the muffins. Pour the liquid mixture into the flour mixture and stir just enough to combine. Pour the batter into 12 lightly oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a preheated 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Makes 12 muffins.

Peach Sherbet recipe

Peach Sherbet
 
Ingredients

2 lbs ripe peaches
1 1/4 cup superfine sugar
2 tablespoons lemon juice
1 teaspoon vanilla
1 1/2 cup buttermilk
 
Directions

Working over a bowl to catch the juice, peel and quarter peaches.
In a food processor, puree peaches and juice until smooth.  Stir in sugar, lemon juice, and buttermilk.  Pour into shallow metal bowl or freezer tray and freeze until the top is mostly frozen, 30 - 60 minutes.
Stir until mixture is the consistency of slush.
Freeze until firm, 2-3 hours.
Beat with a mixer until creamy.  Freeze for 1 hour.
Serve immediately or transfer to an airtight freezer container and store in the freezer for up to 1 week.  If frozen solid, soften in the refrigerator before serving, about 30 minutes.
 
Serves 6

Cherimoya Tropical Soup

Cherimoya Tropical Soup

Ingredients

1 large, ripe cherimoya
1 large, ripe mango
1 cup apple juice
1 cup milk
1 Tbs. honey
Pinch of ground cinnamon

Directions

Chill all ingredients for at least an hour before preparing.

Peel and seed the mango and cut into pieces. Put the fruit, apple juice, milk, honey and cinnamon in a blender and puree.

Pour into serving bowls, add garnish of choice, and serve.

Serves 4
 

Lemon Bars

 
Lemon Bars.


Ingredients

1 1/4 C. flour
1 C.sugar
1/3 C. margarine, softened
1/2 C. Egg Beaters
2 tsp. grated lemon peel
1/4 C. lemon juice

Directions

In a bowl mix 1 C. flour and 1/4 C. sugar Cut in margarine till it resembles coarse crumbs. Press in the bottom of a 9" square baking pan. Bake at 350' for 15 minutes till browned. In a bowl mix Egg Beaters, lemon peel, lemon juice, and remaining flour and sugar. Pour over prepared crust and bake for 15 minutes or till set. Cool slightly and sprinkle with powdered sugar. Cool on rack. Cut into 32 pieces (about 1" x 2 ").

Fat-2 grams

Berry Shiny Glaze

Berry Shiny Glaze

Ingredients

1/3 c. fresh raspberries or strawberries
2/3 c. apple juice concentrate
4 tsp. cornstarch

Directions

Blend all ingredients on high for one minute until creamy.
Pour into saucepan and cook over medium-high, stirring constantly until thick and clear.

Yields 3/4 Cup