Winter White Burger

Winter White Burger

Recipe courtesy of Every Day with Rachael Ray

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INGREDIENTS

• 2 pounds ground turkey breast
• 4 scallions, white parts only, finely chopped
• 2 tablespoons Dijon mustard
• Grated peel and juice of 1 lemon
• 1 tablespoon chopped fresh thyme
• Salt and pepper
• 1 ripe bartlett pear, cut lengthwise into 8 slices
• 1/2 cup dry white wine
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 cups shredded sharp white cheddar cheese
• 4 tablespoons hot pepper jelly or jalapeño jelly
• 4 extra-large english muffins, split and toasted

DIRECTIONS

1. In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
2. In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
3. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
4. Spread 1 tablespoon hot pepper jelly on each english muffin bottom; top with a patty and an english muffin top.

Roasted Spiced Sweet Potatoes

Roasted Spiced Sweet Potatoes

Recipe courtesy of smitten kitchen

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INGREDIENTS

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/4 - 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 2 pounds medium sweet potatoes
• 3 tablespoons vegetable oil (I used olive oil)

DIRECTIONS

1. Preheat oven to 425°F.
2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
3. Cut potatoes lengthwise into 1-inch wedges.
4. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
5. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Recipe courtesy of 28 Cooks

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INGREDIENTS

• 16 oz brussels sprouts
• 1 small red onion, thinly sliced
• 6 cloves garlic
• 4 tbsp olive oil
• salt/pepper to taste
• 1 shallot, chopped
• 4 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary

DIRECTIONS

1. Preheat oven to 425.
2. Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil.
3. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
4. Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender.
5. Add balsamic vinegar and cook another 3 minutes.
6. Stir in rosemary and pour over brussels sprouts.

Classic Pumpkin Pie

Classic Pumpkin Pie

Adapted from Allrecipes.com

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INGREDIENTS

• 1 (15 oz.) can pumpkin
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1/2 cup egg whites
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Bran Muffins

Bran Muffins

Adapted from 101cookbooks.com

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INGREDIENTS

• 2 cups white whole wheat flour
• 1-1/2 cups wheat bran
• 3/4 teaspoon fine grain sea salt
• 1-1/4 teaspoons baking soda
• 2 tablespoons brown sugar
• 2 cups nonfat organic yogurt
• 1/4 cup egg whites
• 1/2 cup honey, preferably a light honey such as clover
• 2 tablespoons melted Smart Balance Light
• 1/2 cup dried cranberries

DIRECTIONS

1. Preheat oven to 425F degrees, racks in the middle.
2. In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
3. Beat together the yogurt, egg white, honey, and Smart Balance Light in a second larger bowl.
4. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
5. Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full.
6. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

Rosemary Vegetables with Lentils and Beans

Rosemary Vegetables with Lentils and Beans

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INGREDIENTS

• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 can green beans, drained
• 2 handfuls dry green lentils
• 2 handfuls frozen peas
• 1 handful frozen corn
• chicken broth
• rosemary seasoning mix

DIRECTIONS

1. Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
2. Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
3. Stir in peas and corn. Season with rosemary mix. Serve.

Chocolate Pudding Cake

Chocolate Pudding Cake

Adapted from King Arthur Flour

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INGREDIENTS

• 1 cup white whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup Splenda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2/3 cup unsweetened cocoa powder
• 1/2 cup egg whites (or 2 eggs)
• 3/4 cup light soymilk
• 2 teaspoons vanilla extract
• 1/4 cup applesauce
• 3/4 cup dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 cups hot brewed coffee

DIRECTIONS

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, granulated sugar, Splenda, baking powder, salt, and 2/3 cup cocoa.
3. Stir in the milk, egg whites, vanilla, and applesauce, mixing till smooth.
4. Pour the batter into the 9-inch round pan.
5. Mix the 3/4 cup brown sugar with the 1/4 cup cocoa, and sprinkle this mixture over the batter.
6. Gently drizzle the hot coffee over the uncooked batter; there's no need to mix it in.
7. Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
8. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

Greek Gnocchi

Greek Gnocchi

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INGREDIENTS

• 1 lb. whole wheat gnocchi (DeLallo brand)
• 1 can quartered artichoke hearts in brine, drained
• 6 large black olives, pitted and quartered
• 3 roma tomatoes, pulp removed and chopped
• 2 shallots, chopped
• 4 cloves garlic, minced
• olive oil spray
• 1 tsp white vinegar
• chives

DIRECTIONS

1. Boil gnocchi according to box instructions.
2. Meanwhile, spray a small skillet with olive oil over medium heat and saute shallots until soft and caramelized. Add garlic and continue to stir.
3. Toss shallot mixture with drained gnocchi. Arrange artichokes, olives, and tomatoes on top. Spray with olive oil and drizzle with vinegar. Snip chives over top with kitchen shears.
4. Serve warm or cold.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Recipe courtesy of Allrecipes.com

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INGREDIENTS

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Mocha Meringues

Mocha Meringues

Recipe courtesy of butter sugar flour

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INGREDIENTS

• 3 large egg whites
• 180g caster sugar
• 1 teaspoon cornflour (I used potato starch.)
• ½ teaspoon white vinegar
• ½ teaspoon vanilla extract
• 2 tablespoons cocoa powder (I used unsweetened.)
• 3 teaspoons ground coffee (I used instant coffee granules.)

DIRECTIONS

1. Preheat the oven to 300°F. Line two baking trays with non-stick baking paper.
2. In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, cornflour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
3. Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart. (I used a ziploc bag.)
4. Bake for 20 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.

Kahlua Fudge Brownies

Kahlua Fudge Brownies

Adapted from Cooking Light

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INGREDIENTS

• 1.5 ounces semisweet chocolate, chopped
• 4 1/2 tablespoons butter
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tablespoon instant coffee granules
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• 2 teaspoons vanilla extract
• 1 large egg white
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Glaze:
• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon agave nectar
• 2 teaspoons butter
• 1 ounce semisweet chocolate, chopped
• 1 teaspoon Kahlúa (coffee-flavored liqueur)

DIRECTIONS

1. Preheat oven to 350°.
2. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
3. Combine 1.5 ounces chocolate and 4 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted.
4. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk.
6. Add chocolate mixture; stir just until moist. Spread into prepared pan.
7. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
8. To prepare glaze, combine 2 tablespoons sugar, water, nectar, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts.
9. Spread over brownies; cool 20 minutes or until glaze is set.

Banana Gingerbread

Banana Gingerbread

Adapted from Baking Bites

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INGREDIENTS

• 2 cups white whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• pinch freshly ground nutmeg
• 1/2 cup dark brown sugar
• 1 cup banana, mashed (about 2 large)
• 1/4 cup molasses
• 1/4 cup honey
• 1/2 cup light plain soymilk
• 1/4 cup applesauce

DIRECTIONS

1. Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. In a medium bowl, whisk together brown sugar, banana, molasses, honey, soymilk and applesauce.
4. Pour into dry ingredients and stir until just combined.
5. Pour into prepared pan and sprinkle with coarse sugar, if desired.
6. Bake for about 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. (I used my Baker's Edge pan and baked for 20 minutes.)
7. Makes 1 loaf, 8-10 slices.

Caramelized Tofu

Caramelized Tofu

Recipe courtesy of 101cookbooks.com

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INGREDIENTS

• 7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
• a couple pinches of fine-grain sea salt
• a couple splashes of olive or peanut oil
• 2 medium cloves garlic, minced
• 1/3 cup pecans, toasted and chopped (I used sliced almonds.)
• 3 tablespoons fine-grain natural cane sugar or brown sugar
• 1/4 cup cilantro, chopped
• 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

DIRECTIONS

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes.
2. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes.
3. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
4. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
5. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
6. Add tofu back and allow to warm through. Serve immediately.

Hot Chocolate Fudge Cakes

Hot Chocolate Fudge Cakes

Adapted from Cooking Light

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INGREDIENTS

• 3.4 ounces white whole wheat flour (about 3/4 cup)
• 2/3 cup unsweetened cocoa
• 5 teaspoons instant espresso powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup fat-free organic plain yogurt
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 cup egg substitute
• 1 1/2 teaspoons vanilla extract
• 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped

DIRECTIONS

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place yogurt in a large bowl. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (I skipped this step.)
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top.
5. Serve immediately.

Stuffed Acorn Squash

Stuffed Acorn Squash

Adapted from Karina's Kitchen

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INGREDIENTS

• 3 medium-sized acorn squashes
• 1 teaspoon olive oil
• 1/2 medium sweet or red onion, diced
• 5 cloves garlic, chopped
• 1 lb. ground turkey
• 2 cups Baby Bella mushrooms, chopped
• 1 small green or red bell pepper, seeded, cored, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon nutmeg
• A dash of spicy curry, red pepper, or other spice, to taste
• 1-15oz. can diced tomatoes
• 1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
• Splash of balsamic vinegar
• 1 Tablespoon agave nectar- or molasses
• 1/4 cup good ketchup- Muir Glen is good
• 1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
• Chopped parsley, as needed

DIRECTIONS

1. Crank the oven to 400 degrees F.
2. Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
3. Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt.
4. Place the pan into the preheated oven.
5. Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
6. Meanwhile...
7. Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two.
8. Add the ground turkey, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit.
9. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the meat.
10. Toss in some fresh chopped parsley.
11. Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
12. Lower the heat in the oven to 350 degrees F.
13. Stuff each squash with the beef-mushroom filling.
14. Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
15. If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.

Triple Ginger Cookies

Triple Ginger Cookies

Recipe courtesy of Baking Obsession

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INGREDIENTS

• 2 cups (9 oz) all-purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp salt
• 8 tbsp (1 stick; ¼-lb) unsalted butter, melted and just warm
• ¼ cup unsulfured mild or full-flavored molasses (I used organic blackstrap)
• ½ cup sugar
• 1/3 cup (2.3 oz) firmly packed brown sugar or light muscovado sugar
• 2 tbsp finely minced or grated fresh ginger root
• 1 large egg
• ¾ cup (4 oz) finely chopped crystallized ginger (1/4-inch dice)
• About ½ cup Demerara or turbinado sugar for rolling

DIRECTIONS

1. Center an oven rack and preheat the oven to 350F. Line the baking sheets with parchment paper.
2. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, allspice, and salt and whisk to combine. Set aside.
3. Combine the warm butter, molasses, both sugars, fresh ginger, and the egg in a large bowl and mix thoroughly. Add the flour mixture and chopped candied ginger and stir until incorporated. The dough will be soft.
4. Form the dough into 1-inch balls (1/2 oz of dough for each). Roll the balls in the Demerara sugar and place them 2 inches apart on the baking sheet. Bake, in batches (form the rest of the balls while the first batch is baking ), for 10 to 12 minutes, or until they puff up and crack on the surface and then begin to deflate in the oven. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake a minute or so longer.
5. Slide the parchment sheets of cookies onto cooling racks or use an offset spatula to transfer the cookies, and cool completely. Stored in an airtight container, gingersnaps keep for several days.
   
   The baking method is slightly adapted from Alice Medrich’s.

Candied Ginger

Candied Ginger
Recipe courtesy of David Lebovitz

INGREDIENTS

• 1 pound (500g) fresh ginger, peeled
• 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
• 4 cups (1l) water
• pinch of salt

DIRECTIONS

1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Quinoa Vegetable Paella

Quinoa Vegetable Paella
Recipe courtesy of Fatfree Vegan Kitchen

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup quinoa
• 1/4 teaspoon saffron, crushed
• 2 teaspoons Spanish smoked paprika
• 1/2 teaspoon ground cumin
• dash cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 14-ounce can light red kidney beans, rinsed and drained
• 2 3/4 - 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen peas
• 1 can artichoke hearts, rinsed and cut into quarters

DIRECTIONS

1. Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
2. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
3. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
4. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.
5. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes.
6. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

Fat-Free Blueberry Scones

Fat-Free Blueberry Scones

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INGREDIENTS

• 1 cup + 1 tablespoon all-purpose flour
• 1 cup + 2 tablespoons white whole wheat flour
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/3 cup sugar
• 1 cup blueberries
• zest of one lemon
• juice of one lemon
• 1-1/4 cup nonfat organic milk
• extra virgin olive oil cooking spray (optional)
• coarse sugar

DIRECTIONS

1. Whisk the flours, baking powder, salt, sugar, and zest together in a large bowl.
2. Mix in blueberries and form a well in the center of the dry ingredients.
3. Pour the milk and lemon juice in the well.
4. Work in the dry ingredients from the edges, careful not to overmix.
5. If dough is too sticky, add more flour, a tablespoon at a time.
6. Form dough into a round about 1-1/2 inches thick.
7. Preheat the oven to 425 degrees and place the scone circle in the freezer.
8. When oven reaches temperature, remove the scones, cut into 8 triangles, separate, spray with olive oil, and sprinkle with sugar.
9. Bake the scones for 14 minutes. Then place under the broiler on high for approximately 1 minute, watching carefully. This will brown the tops and burst the blueberries, providing for a more buttery flavor.
10. Remove, cool slightly, and eat!

Lowfat Applesauce Brownies

Lowfat Applesauce Brownies

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INGREDIENTS

• 10 tablespoons unsweetened applesauce
• 1/4 cup Splenda
• 1/2 cup light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons flax meal, soaked in 1/3 cup hot water
• 1/4 cup unsweetened soymilk
• 1/2 cup white whole wheat flour
• 1/4 cup semi-sweet chocolate chips (optional)
• 1/4 cup chopped toasted walnuts (optional)
• 1/4 cup dried cranberries (optional)

DIRECTIONS

1. Mix together the applesauce, sugars, cocoa powder, salt, flax mixture, and soymilk.
2. Add vanilla extract, flour, and add-ins.
3. Mix until just uniform.
4. Pour into a greased 8-inch square pan.
5. Bake at 325 degrees for 15-20 minutes until center is firm.

Balsamic Salmon

Balsamic Salmon
Recipe from Allrecipes.com

INGREDIENTS

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano
  

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
   Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
3. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Cranberry Orange Muffins

Cranberry Orange Muffins

Adapted from The Food Librarian

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INGREDIENTS

• 1-1/4 cups fresh cranberries
• 1 Tablespoon orange zest
• 1/2 cup white whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup egg substitute
• 1/3 cup fat-free plain organic yogurt
• 1/3 cup unsweetened soymilk
• 1/4 cup applesauce
• 1 cup white whole wheat flour
• 3/4 cup rolled oats
• 2/3 cup light brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 1/2 cup Smart Balance Light

DIRECTIONS

1. Mix flours, sugar, baking powder, and salt together.
2. Add the egg substitute, yogurt, soymilk, applesauce, berries, and zest. Mix gently until just combined.
3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
4. Cut in the Smart Balance Light until clumpy.
5. Pour batter into 12 muffin tins and top with crumble mixture.
6. Bake at 400 degrees for 15-20 minutes.

Banana Cranberry Bread

Banana Cranberry Bread
Adapted from Joy the Baker

INGREDIENTS

• 3 ripe bananas, smashed
• 1/3 cup unsweetened applesauce
• 3/4 cup light brown sugar
• 2 tablespoons flax meal
• 1/4 cup egg substitute
• 1 teaspoon pure vanilla extract
• 1 splash rum extract
• 1 teaspoon baking soda
• 1 pinch of salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 pinch of ground cloves
• 1 cup white whole wheat flour
• 1/2 cup spelt flour
• 1-1/2 cups fresh cranberries, divided

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. With a spoon, mix applesauce into the mashed bananas in a large mixing bowl.
3. Mix in the sugar, egg, vanilla extract, and rum extract. Add the spices. Sprinkle the baking soda and salt over the mixture and mix in.
4. Add the flour and mix. Add 1 cup of cranberries and stir until just incorporated.
5. Pour mixture into a greased 4x8 inch loaf pan. Sprinkle remaining cranberries over top.
6. Bake for 1 hour.
7. Cool on a rack. Remove from pan and slice to serve.

Pumpkin Walnut Pie with Rolled Oat Crust

Pumpkin Walnut Pie

Adapted from 101cookbooks.com

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INGREDIENTS

• 1 pie crust (recipe below)
• 2 cups walnuts (divided) , toasted
• 1/2 cup brown sugar
• 1 tablespoon pumpkin pie spice blend
• 1 teaspoon salt
• 1 tablespoon potato starch
• 1-1/2 cups of roasted pumpkin puree
• 1 teaspoon vanilla extract
• 3/4 cup egg substitute
• 1 cup lite coconut milk

DIRECTIONS

1. Preheat oven to 350 degrees, racks in the middle.
2. Puree 1 1/2 cups of the toasted walnuts in a food processor until they turn into a walnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of walnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
3. To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and potato starch. Stir in the pumpkin puree, and vanilla. Now stir in the egg substitute and coconut milk until just combined. Set aside.
4. Before filling the pie crust, crumble the walnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom, creating a layer of walnuts that will sit between the dough and the filling.
5. Use a fork to prick the pie dough a few times to prevent air bubbles.
6. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
7. Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped walnuts.

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Rolled Oat Crust
Adapted from King Arthur Flour

INGREDIENTS

• 2/3 cup (2 1/4 ounces) rolled oats, ground for 30 seconds in a food processor
• 1/3 cup (1 1/2 ounces) white whole wheat flour
• 1/3 cup (1 1/2 ounces) all-purpose flour
• 2 tablespoons (1 ounce) brown sugar, firmly packed
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
• 2 tablespoons Smart Balance Light, cut into small cubes
• 3 to 4 tablespoons (1 1/2 to 2 ounces) cold soy milk

DIRECTIONS

1. In a medium-sized bowl, whisk together the oats, flours, sugar, cinnamon, and salt.
2. Cut the butter and Smart Balance into small cubes, and work into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly.
3. Sprinkle in the milk, continuing to mix until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
4. Shape the dough into a disk. Roll its edges along a floured work surface (as though the disk were a wheel), in order to smooth them out.
5. Pat the disk till it’s about 1" thick, wrap it in plastic wrap, and refrigerate overnight, or for up to 3 days.
6. Remove the dough from the refrigerator. Allow it to warm a bit and become flexible, 15 to 30 minutes.
7. Flour your work surface, and roll the dough into a 12" circle. It may crack a bit around the edge; that’s OK. Just patch the crust once it’s in the pan.
8. Transfer the dough to a 9" pie pan that’s at least 1 ¼" deep. Trim and crimp the edges, making a tall crimp.
9. Place the crust in the refrigerator to chill while you prepare the filling.

Cranberry Apple Sauce

Cranberry Apple Sauce

Recipe from Cuisine At Home, Dec. 2008

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INGREDIENTS

• 1 cup apple cider
• 1/2 cup sugar
• 1 Gala apple, peeled and grated
• 1/2 tsp ground cinnamon
• 1 pinch ground cloves
• 1 bag fresh cranberries (12 oz.)
• 1 tsp apple cider vinegar
• salt to taste

DIRECTIONS

1. Boil cider, sugar, apple, cinnamon, and cloves in a saucepan over medium heat, stirring until sugar dissolves.
2. Add cranberries and simmer 10-12 minutes, or until berries burst and sauce thickens.
3. Stir in vinegar, season with salt, and chill at least 2 hours before serving. (Can be made up to 2 days ahead.)

Roasted Yams with Spinach and Sauteed Onions

Roasted Yams with Spinach and Sauteed Onions
Recipe courtesy of Baking Obsession

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INGREDIENTS

• About 2 lb yams, peeled, cut into 1-inch cubes (you should get about 4 cups)
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tbsp butter (I used Smart Balance Light)
• 1 tbsp olive oil
• 2 medium onions, halved lengthwise and thinly sliced
• 3 garlic cloves, finely diced
• 10 oz frozen spinach, defrosted and squeezed dry
• 1 bunch of scallions, chopped (about 1 ½ cups)
• Pinch of nutmeg
• Salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 400 F.
2. Toss the yams with some olive oil, salt and pepper in a roasting pan.
3. Roast just until tender, about 30 minutes turning them after 20 minute.
4. Meanwhile preheat a sauté pan over medium-high heat.
5. Melt the butter and olive oil, add the sliced white onions and sauté until light golden.
6. Add the garlic, sauté for 1 minute.
7. Then add the spinach, scallions and nutmeg. Sauté stirring for one more minute until the scallions start to wilt.
8. Take the pan off the heat. Add salt and pepper according to your taste.
9. Add the roasted yams.
10. Serve.

Turkey Sausage and Chestnut Dressing

Turkey Sausage and Chestnut Stuffing

Adapted from Everyday Italian

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INGREDIENTS

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Smart Balance Light
• 1/4 cup dry white wine
• 6 oz. dried cranberries
• 1 pinch salt
• 1 teaspoon freshly ground black pepper
• 1 lb. sweet Italian turkey sausage, meat removed from casing
• 10 oz. steamed whole chestnuts, roughly chopped
• 3/4 lb. day old cornbread, cut into 1/2-inch cubes
• 1 pinch red pepper flakes
• 1-1/2 cup organic, low-sodium chicken broth
• 1 cup freshly grated parmesan, divided

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a medium saute pan add the apples, onion, 1 tablespoon oil and Smart Balance. Cook over a medium low heat for 10 minutes to soften.
3. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
4. In a large saute pan over medium high heat, add turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
5. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
6. Add the chicken stock and 3/4 cup of the Parmesan.
7. Gently place into a casserole dish and top with the remaining Parmesan.
8. Place in middle rack and bake until top is golden brown, 45 minutes.

Spinach & Havarti Casserole

Spinach & Havarti Casserole

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INGREDIENTS

• 5 - 10oz. packages frozen spinach
• 16 oz. container 1% cottage cheese
• 1/2 cup nonfat evaporated milk
• 2 egg whites
• 1 bunch green onion, chopped
• 1/2 tsp onion powder (I would suggest substituting with minced garlic.)
• 1 tsp grated nutmeg
• 1 tsp Lawry's seasoned salt
• 1 tsp Worcestershire sauce
• 8 oz. grated havarti cheese
• 2 Tbsp grated parmesan
• 1 Tbsp lemon juice

DIRECTIONS

1. Defrost spinach and squeeze out excess liquid.
2. Combine all ingredients in a large bowl and spread into a large casserole dish.
3. Bake at 350 degrees for 30 minutes.
4. Serve alone or with pita chips as dip.

Sweet Potato Casserole with Pecan Streusel

Sweet Potato Casserole with Pecan Streusel

Recipe courtesy of Closet Cooking

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INGREDIENTS

• 2 large sweet potatoes (about 4 cups mashed)
• 4 tablespoons maple syrup
• 1/2 cup milk (I used lowfat buttermilk)
• 1 egg (I used 1/4 cup egg substitute)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup pecans (chopped)
• 1/4 cup flour
• 3 tablespoons butter, softened (I used Smart Balance Light)

DIRECTIONS

1. Bake the sweet potatoes in a preheated 375F oven until they are tender and caramelized on the inside, about 30-60 minutes.
2. Scoop the inside of the potatoes into a bowl.
3. Add the maple syrup, milk, egg substitute, vanilla and salt and mash.
4. Mix the brown sugar, pecans, flour and Smart Balance.
5. Pour the potato mixture into a baking dish (or dishes) and top with the pecan mixture.
6. Bake in a preheated 400F until golden brown on top, about 30 minutes.

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.

DB Caramel Cake with Browned Butter Frosting

Caramel Cake with Browned Butter Frosting

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After burning my initial batch of caramel and setting the stovetop on fire, I finally nailed the caramel recipe! My advice is to use about a medium saucepan, so that there is a thinner layer of sugar water and more space between the top of the pan and the mixture. That way, the caramel forms more quickly and is less likely to boil over when you add the last cup of water.

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This cake came at a perfect time, as I needed to make a cake for a birthday. I made a simple ganache by melting a handful or two of semisweet chocolate chips with some soy milk and let the cooled chocolate ooze over the edges of the cake. That way I did not have to worry about my frosting job being quite so pretty! I also added some toasted sliced almonds for contrast and to give the cake more of a candy bar theme.

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Changes: Rather than using cream in the frosting, I used plain, unsweetened soy milk. I also used soy milk in the cake and used egg replacement rather than the 2 eggs required.

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Overall, the cake was good, but I am not a big fan of caramel or very sweet desserts, so I felt that the slightly bitter chocolate helped to balance it. I did enjoy the fat-free caramel syrup and will use it in the future when caramel sauce is required for a healthier version.

Applesauce Cornbread

Applesauce Cornbread

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INGREDIENTS

• 1 cup white whole wheat flour
• 1 cup yellow cornmeal
• 2 tablespoons flax meal
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/4 cup egg substitute
• 1 cup lowfat buttermilk
• 1/3 cup unsweetened applesauce
• 1/2 cup frozen corn kernels (also great with chopped sundried tomatoes)

DIRECTIONS

1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch square pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt, flax meal, and baking powder. Stir in egg substitute, buttermilk, applesauce, and add-ins until well combined. Pour batter into prepared pan.
3. Bake in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
   

Homemade Strawberry Yogurt

For those of you disgusted by all of the additives and sugar present in most store-bought yogurts.

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Homemade Strawberry Yogurt

INGREDIENTS

• 32 oz. container nonfat organic plain yogurt (about 2/3 full)
• 12 oz. frozen organic strawberries (or other fruit)
• Stevia

DIRECTIONS

1. Empty frozen fruit into medium skillet over medium heat. Melt on all sides and break up with wooden spoon.
2. Turn heat to high and boil fruit until thick and syrupy. Mash with wooden spoon.
3. Remove from heat and stir in a squirt or two of Stevia.
4. Allow to cool and stir into yogurt.
5. Taste and sweeten with Stevia accordingly.
6. Refrigerate.

Wheat Germ Pancakes

Wheat Germ Pancakes

Adapted from AllRecipes.com

INGREDIENTS

• 1/2 cup egg replacement
• 1/4 cup applesauce
• 2 cups lowfat buttermilk
• 2 teaspoons baking soda
• 1/2 cup wheat germ
• 1/2 teaspoon salt
• 1-1/2 cups white whole wheat flour

DIRECTIONS

1. In a medium bowl, mix egg substitute with applesauce and buttermilk.
2. Stir in baking soda, wheat germ, salt, and flour; mix until blended.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4. Brown on both sides, turning once.

DB Pizza Duo

Pizza Crust Recipe and Instructions
Pizza Sauce (minus the anchovy paste)



Caprese Topping

INGREDIENTS

• 2 on-the-vine tomatoes, sliced
• sliced herbed mozzarella
• sliced basil

DIRECTIONS

1. Add sauce to pizza crust.
2. Arrange sliced tomatoes and mozzarella on top.
3. After done cooking, top with basil.

Sausage, Peppers & Onions Topping

INGREDIENTS

• 1 lb. spicy turkey sausage
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• shredded mozzarella

DIRECTIONS

1. Remove the sausage from its casings and cook it completely in a heavy pan over medium heat. Remove sausage and set aside, reserving about one teaspoon of drippings.
2. Sautee the onion and pepper in the drippings until soft. Add garlic and cook until fragrant.
3. Add sauce to pizza crust.
4. Mix vegetables with sausage and arrange on pizza. Top with mozzarella.

Spaghetti with Sauteed Vegetables

Spaghetti with Sauteed Vegetables

INGREDIENTS

• 1 box DeBoles organic spaghetti (Made with jerusalem artichoke flour)
• 4 large handfuls organic baby carrots, sliced
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• salt and pepper to taste
• olive oil (I used rosemary and garlic-infused oil)
• basil, sliced
• fresh mozzarella, cubed (I used a marinated herb mozzarella)
• 1 container of organic marinara sauce

DIRECTIONS

1. Heat about one tablespoon of olive oil in a large, heavy pot. Add the carrots, bell pepper, and onion, stirring often until soft.
2. Add the garlic, salt, and pepper and stir frequently until fragrant. Cover pot and remove from heat. Let sit.
3. Boil spaghetti and drain. Simultaneously heat marinara in a small saucepan.
4. Assemble: spaghetti, sauce, vegetables, basil, mozzarella.

Deconstructed Sausage, Peppers & Onions

Casings gross me out. I'm sorry if you happen to like the snap of animal intestine to surround your meat, but I always try to nix the casing whenever possible. Thus, this sausage, peppers & onions recipe is a little bit different, almost like a topping. I am sure it would be excellent on an omelet or rice or whatever you love your spicy meat with.


Deconstructed Sausage, Peppers & Onions
Adapted from Everyday Italian

INGREDIENTS

• 1 pound sweet Italian turkey sausage
• 2 bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves (I did not have any; substituted to taste with dried basil)
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine (I used Guinness beer)
• 1 (15-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Remove sausage from casings and heat until almost cooked through over medium heat. Remove from pan and drain if necessary.
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the beer, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all of the browned bits. Bring to a simmer.
4. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
5. Serve in bowls, in a roll, over an omelet, etc.

Strawberry Blueberry Pineapple Clafoutis

Strawberry Blueberry Pineapple Clafoutis
Adapted from Tartelette

INGREDIENTS

• 1/2 cup blueberries
• 1/2 cup quartered strawberries
• 1/2 cup drained pineapple chunks
• 3 ounces flour
• 1 ounce cornstarch
• 1/2 cup egg substitute
• 1-1/2 cups organic 1% milk
• 1 ounce Smart Balance Light, melted
• Stevia to taste (1/2 teaspoon per 1/2 cup of sugar)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

DIRECTIONS

1. Divide the fruit evenly among 3 greased gratin dishes.
2. Mix the dry ingredients together in a large bowl, flour, cornstarch, and lemon zest.
3. In a separate bowl, combine the egg substitute, milk, melted Smart Balance, Stevia, and lemon juice.
4. Slowly pour the liquids over the dry ingredients, whisking well making sure there are as little lumps as possible. Carefully fold in about 3/4 of the fruit.
5. Divide among the dishes, arrange the remaining fruit on top, sprinkle with the coconut and bake at 350 for 30 minutes or until golden brown.
6. Let cool to room temperature.

Mango Pineapple Lassi

This is one of those recipes that I like to call a "double take" recipe. Not because the recipe list is odd, but because the product is initially, well... lackluster.


I love mango. I love pineapple. I love plain, unsweetened yogurt (yep, I'm weird). So this seemed like the perfect combination for me. Sadly, when I initially tasted this drink after the photoshoot it was kind of odd. Sour, but not in an appetizing way. Fruity, but blah. Normally, I would pass such a product off on my sister, but she happens to not be the biggest fan of mango or plain yogurt. So, discouraged, I wrapped it up in plastic and stuck it in the freezer.


Fast forward a few hours. Now I'm hungry. I want something sweet, but homemade. No options. I go to the freezer. I crack the thick shell on top of the lassi with a spoon, digging into the liquid core. (Salivating yet?) It was delicious! I do a double take. Is this really the same drink I tasted earlier?


Yes. With adequate time for the flavors to meld and with the help of a colder temperature (which seems to mellow the tartness of yogurt), the lassi became delightful! As you probably should know, I am lazy. Also, the only ice cream maker I own is an extremely dinky, obnoxious contraption which must be placed in a closed garage so as to muffle the noise. From these two statements, I am sure you can understand when I say that I do not make ice creams or frozen yogurts. This drink is a lovely alternative. I don't really know anything about the necessary composition of a frozen yogurt, but I am assuming that you could make this into one(?). Oh, well. It tastes gooood.



Mango Pineapple Lassi
Adapted from this recipe


INGREDIENTS

• 3/4 cup chopped mango
• 1 cup nonfat plain yogurt (pref. organic)
• 1/4 cup nonfat milk (I used lowfat organic)
• 1/2 cup cold pineapple juice
• 1 dash ground ginger (fresh ginger = yum, but I didn't have any)

DIRECTIONS

1. Blend all ingredients in a blender or food processor until smooth.
2. Drink immediately or cover with plastic wrap and store in the freezer for a few hours before serving.