Foods Recipes

70 Calories per 1/2 cup; a

-large egg, 80 calories; the -banana, 100 Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert: Remove 1 banana from the freezer and allow it to defrost just enough to remove the peel. Cut the partly-thawed, peeled banana into chunks and put it in the blender or food processor with a few drops of vanilla extract and coconut flavoring. Add skim milk or low-fat yogurt and blend smooth. A small amount of milk or yogurt will create a "frozen custard." Add more milk or yogurt for a milkshake. Add a whole egg for a high-protein instant breakfast or lunch. (Top with a dash of cinnamon or nutmeg, if desired.) Skim milk has approximately 45 calories per 1/2 cup; plain low-fat yogurt, calories.

1/2 c Water

1 tb Tapioca

1/2 lb Tofu

1/4 c Cashews

3 tb Pimento, optional

3 tb Lemon juice

1/4 ts Dill weed

1/2 ts Onion powder

3/4 ts Salt

Blend all ingredients till smooth. Bring to a boil & simmer gently, stirring, for 5 to 10 minutes or until the toapioca is clear. Chill. Use as a dip or as a spread on bread or crackers.

1/2 c Raw nuts

- walnuts, cashews, almonds, - pecans, or peanuts 1 tb Tamari

1 c Pretzel sticks;

1/4 c Peanuts;

1 tb Margarine; melted -=OR=-

1 tb Butter melted

Sugar substitute equivalent To 1 tb sugar 1 1/2 qt Air-popped popcorn;

1 c Honey-flavored bear-shaped

Graham crackers 1/2 c Raisins;

Cinnamon In a large bowl, combine pretzel sticks and peanuts. Pour melted margarine over mixture; sprinkle with sugar substitute. Toss gently to coat. Add popcorn crackers and raisins; sprinkle lightly with cinnamon. Toss mixture gently. Store in airtight container. 9 (1-cup) serving.

1 pk Unflavored gelatine

3/4 c Cold skim milk

1 c Boiling water

2 c Frozen strawberries

1/2 c Sugar

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes. Add strawberries and sugar; process at high speed until smooth. Pour into 8 (5 oz) paper cups (or you can use plastic popsicle molds) until partially frozen, about 1 hour. Insert wooden ice cream sticks; freeze until firm, about 4 hours. To serve, let stand at room temp. 2 minutes; tear away cup.