Chocolate Peanut Butter Dip
½ cup Peanut Butter
½ cup cream cheese
6 Tbl chocolate syrup
1/4 cup carrot puree
½ teas. salt
Fruit slices, for dipping
Stir all ingredients until smooth.
Tuesday, April 28, 2009
Creamy Hot Chocolate
Creamy Hot Chocolate
2 ½ cups Milk
1 cup sweet potato puree
4 Tbl Chocolate Syrup
1/2 -1 tsp cinnamon or pumpkin pie spice
dash of salt
Blend together in blender. Place in saucepan and simmer. (Or heat in micro if you prefer)
2 ½ cups Milk
1 cup sweet potato puree
4 Tbl Chocolate Syrup
1/2 -1 tsp cinnamon or pumpkin pie spice
dash of salt
Blend together in blender. Place in saucepan and simmer. (Or heat in micro if you prefer)
Sneaky Brownies
1 prepackaged brownie mix
¼ cup sweet potato or squash puree
Prepare as directed. You may omit oil in the recipe.
Even Sneakier Brownies
1 prepackaged brownie mix
¼ cup of carrot puree
¼ cup of spinach puree
Mix brownie ingredients as directed on box, add purees, and bake as directed. Do not eat brownies warm. The spinach flavor doesn’t disappear until cooled.
1 prepackaged brownie mix
¼ cup sweet potato or squash puree
Prepare as directed. You may omit oil in the recipe.
Even Sneakier Brownies
1 prepackaged brownie mix
¼ cup of carrot puree
¼ cup of spinach puree
Mix brownie ingredients as directed on box, add purees, and bake as directed. Do not eat brownies warm. The spinach flavor doesn’t disappear until cooled.
Marshmallow Crispy Treats
Marshmallow Crispy Treats
Nonstick Cooking Spray
¼ cup of butter
1 package of marshmallows
6 cups brown rice cereal
¼ cup flaxseed meal
Coat 9x13-inch baking pan with cooking spray. Melt butter in a large pot over low heat. Add marshmallows and stir until completely melted. Remove pan from heat. Add rice cereal and flaxseed and stir until all in combined. Press into pan and let cool before cutting and serving.
Nonstick Cooking Spray
¼ cup of butter
1 package of marshmallows
6 cups brown rice cereal
¼ cup flaxseed meal
Coat 9x13-inch baking pan with cooking spray. Melt butter in a large pot over low heat. Add marshmallows and stir until completely melted. Remove pan from heat. Add rice cereal and flaxseed and stir until all in combined. Press into pan and let cool before cutting and serving.
Avocado Dip
1 cup avocado puree
½ cup nonfat plain yogurt
1 cup cottage cheese
1 tbl. lemon or lime juice
½ teas. salt
1/8 teas. garlic powder
Hot sauce to taste (we like El Pato - found in the Hispanic Food aisle)
Combine all ingredients. Store in air tight container up to 2 days in refrigerator or freeze up to 1 month. **Can also be made without Hot Sauce and used as a spread**
1 cup avocado puree
½ cup nonfat plain yogurt
1 cup cottage cheese
1 tbl. lemon or lime juice
½ teas. salt
1/8 teas. garlic powder
Hot sauce to taste (we like El Pato - found in the Hispanic Food aisle)
Combine all ingredients. Store in air tight container up to 2 days in refrigerator or freeze up to 1 month. **Can also be made without Hot Sauce and used as a spread**
Deviled Eggs
6 large eggs
3 tbl. of reduced fat mayo
¼ cup of cauliflower or carrot puree
1/8 teas. salt
Pepper & paprika to taste/presentation
Hard boil eggs. Let cool in cold water and peel. Cut eggs in half lengthwise and remove yolk. Combine yolks with remaining ingredients and mash with fork. Fill each half egg with yolk mix.
6 large eggs
3 tbl. of reduced fat mayo
¼ cup of cauliflower or carrot puree
1/8 teas. salt
Pepper & paprika to taste/presentation
Hard boil eggs. Let cool in cold water and peel. Cut eggs in half lengthwise and remove yolk. Combine yolks with remaining ingredients and mash with fork. Fill each half egg with yolk mix.
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