1 ¾ cups SR flour
2 scoops vanilla protein powder (such as Myopro)
1 cup rolled oats
¼ cup oat bran
¼ cup Splenda (optional)
2 tbs flaked almonds
½ cup frozen blueberries
¼ cup canola or grapeseed oil
½ cup low fat quark or low fat cottage cheese
½ cup fat free vanilla yoghurt
1 tsp vanilla essence
1 eggs
3 egg whites
2 tbs skim milk
Sift flour and Myopro into a large bowl. Add oats, oat bran, Splenda and almonds and mix well. Add blueberries and mix through. Put remaining ingredients into a blender or food processor and blend for a few seconds until well combined. Add to the flour mixture and mix with a wooden spoon till just combined. The mixture should be lumpy, and a few pockets of flour won’t matter. DON’T over mix, or you’ll end up with rocks.
Divide between 12 paper muffin cases and bake at 170 degrees for about 20 minutes or until cooked.
If you don’t have protein powder, leave it out and increase SR flour to 2 cups. You may need a little more sweetener if you do thi
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Sunday, August 17, 2008
Tuesday, August 12, 2008
Protein Chocolate Balls
Regular Chocolate Balls
(25 servings)
1/4 cup oatbran
1/2 cup honey
1/2 cup natural peanut butter
1/2 cup sunflower kernals(or crushed nuts)
1/4 cup unsweetened cocoa
3/4 cup powdered skim milk
1 teaspoon vanilla extract
Mix all together until combined, Roll into balls then roll in cocoa,nuts or coconut.
Refrigerate and ENJOY!!!!!
Protein Packed Peanut Butter Chocolate Protein Balls
(serves 17,Serving size: 1 Tablespoon)
45 grams/3/4 c chocolate whey with stevia
3/4 cup Natural Creamy Peanut Butter
1/4 c Bob's Red Mill Whole Ground Flaxseed Meal
1 Tbsp Kretschmer Original Toasted Wheat Germ
1 Tbsp chocolate whey with stevia
Stir together Whey powder, peanut butter and wheat germ. Incorporate WELL.
Stir together wheat germ and 1 Tbsp Chocolate Whey on plate. Scoop peanut butter mixture by flattened Tablespoon, drop on plate. Pat balls slightly to coat with wheat germ mixture. Place in sealable container - sprinkle remaining wheat germ mix on top (to keep from sticking)
Refrigerate 2 - 3 hours.
Peanut Butter Protein Ball
1 cup all natural peanut butter, I use Teddy
2 cup or 4 scoops of protein powder
1 cup of liquid Splenda, your other favorite sweetener, or better yet honey
1 teaspoon vanilla extract (optional)
4 cups of any combination of the following ingredients: (optional)
o Sunflower seeds
o Peanuts
o Chocolate chips
o Granola
o Oatmeal
o Raisins
o Dried cranberries
o Oat bran
o Wheat germ
o Flax seed (ground or whole)
Mix the protein powder, honey, and peanut butter together in a bowl. You can use an electric mixer or food processor if you want, but a strong spoon will suffice as well. If you decide to use granulated sweetener instead of liquid sweetener you may have to add a drop of water just to thin out the mixture a bit. If you have used a particularly oily brand of natural peanut butter, you might need to add more protein powder.
Next add any additional ingredients like nuts or fruit. If you have used all 4 cups of additional ingredients, you might need to add more honey.
Roll scoops of the batter into balls. At some point you could try rolling the balls in crushed nuts. Store peanut butter protein balls on a plate or tray, or put them in a bag. Either way you have to refrigerate them if you want them to stay round.
Makes approximately 16 balls about one inch in diameter.
(25 servings)
1/4 cup oatbran
1/2 cup honey
1/2 cup natural peanut butter
1/2 cup sunflower kernals(or crushed nuts)
1/4 cup unsweetened cocoa
3/4 cup powdered skim milk
1 teaspoon vanilla extract
Mix all together until combined, Roll into balls then roll in cocoa,nuts or coconut.
Refrigerate and ENJOY!!!!!
Protein Packed Peanut Butter Chocolate Protein Balls
(serves 17,Serving size: 1 Tablespoon)
45 grams/3/4 c chocolate whey with stevia
3/4 cup Natural Creamy Peanut Butter
1/4 c Bob's Red Mill Whole Ground Flaxseed Meal
1 Tbsp Kretschmer Original Toasted Wheat Germ
1 Tbsp chocolate whey with stevia
Stir together Whey powder, peanut butter and wheat germ. Incorporate WELL.
Stir together wheat germ and 1 Tbsp Chocolate Whey on plate. Scoop peanut butter mixture by flattened Tablespoon, drop on plate. Pat balls slightly to coat with wheat germ mixture. Place in sealable container - sprinkle remaining wheat germ mix on top (to keep from sticking)
Refrigerate 2 - 3 hours.
Peanut Butter Protein Ball
1 cup all natural peanut butter, I use Teddy
2 cup or 4 scoops of protein powder
1 cup of liquid Splenda, your other favorite sweetener, or better yet honey
1 teaspoon vanilla extract (optional)
4 cups of any combination of the following ingredients: (optional)
o Sunflower seeds
o Peanuts
o Chocolate chips
o Granola
o Oatmeal
o Raisins
o Dried cranberries
o Oat bran
o Wheat germ
o Flax seed (ground or whole)
Mix the protein powder, honey, and peanut butter together in a bowl. You can use an electric mixer or food processor if you want, but a strong spoon will suffice as well. If you decide to use granulated sweetener instead of liquid sweetener you may have to add a drop of water just to thin out the mixture a bit. If you have used a particularly oily brand of natural peanut butter, you might need to add more protein powder.
Next add any additional ingredients like nuts or fruit. If you have used all 4 cups of additional ingredients, you might need to add more honey.
Roll scoops of the batter into balls. At some point you could try rolling the balls in crushed nuts. Store peanut butter protein balls on a plate or tray, or put them in a bag. Either way you have to refrigerate them if you want them to stay round.
Makes approximately 16 balls about one inch in diameter.
Saturday, August 9, 2008
Protein Muffins
Jeannie's Healthy Muffins with Psyllium Husk (from Mr Breakfast.com)
5 packets stevia extract powder
1/2 tsp. sea salt
1 tsp. baking powder(aluminum free)
1 tsp. pumpkin pie spices
1/2 tsp. ground ginger
1/2 cup sliced almonds
1/3 cup psyllium husk
1/2 cup ground flax seed
1/2 cup wheat bran or rice bran
1 & 1/2 cup vanilla soy protein powder
1 cup raisins or dried fruit of your choice
one 6 oz. carton yogurt of your choice
1/4 cup canola oil
1/4 cup tahini
2 eggs slightly beaten or egg beaters
1/2 tsp. lemon extract
1/4 tsp. almond extract
Combine fruit and yogurt, set aside while mixing dry ingredients. Mix thoroughly all dry ingredients. Mix wet ingredients and add to dry ingredients mixing only enough to lightly blend. Spray muffin tins with Pam or equivalent before adding mixture. Bake @ 350 degrees for 25 to 30 minutes. Makes about 1 dozen large muffins.
Textured Soy Protein Cinnamon Applesauce Muffins (from vegweb.com)
(makes 6 large and 12 mini muffins)
Ingredients:
1/2 cup textured soy protein
2 scoops vegan protein powder (vanilla or plain)
1/3 cup granular sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 1/2 cups water (approximate)
1 teaspoon lemon juice
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees Fahrenheit. In a food processor, whirr together the dry ingredients. Make sure the textured soy protein is thoroughly ground up.While the machine is still running, dump in the applesauce. Add the water a bit at a time, until the mixture is a thick batter (resembles oatmeal). Whirr in the lemon juice and the vanilla extract. Spoon the batter into greased muffin tins and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 5-10 more minutes.
Blueberry Bran Protein Muffins
Ingredients:
1 cup oat bran
½ cup flax meal (put flax seeds in a blender to make flax meal)
4 scoops protein powder, flavour of your choice (I like chocolate with this recipe).
2/3 cup frozen blueberries
1 cup granulated Splenda (or equivalent sugar substitute like Sucanat or stevia)
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3 jumbo egg whites
1 teaspoon maple extract
2/3 cup water
Instructions:
Mix the dry ingredients together in a large bowl, then add the egg whites, extract, and water. Stir until mixed well. Scoop into a muffin pan coated with cooking spray. Bake at 180-degrees celsius (350 F) for 20 minutes. Be careful not to overbake these, as they go very hard and dry! Makes 6 large muffins.
Whole Wheat Pumpkin Muffins (from vegweb.com)
Serves: 6 Large Muffins
Ingredients :
1 15oz canned pumpkin
3/4 cup vegetable oil
1c. wheat flour
1/2 cup oat bran
1/2 cup quick oats
1 large scoop soy protein powder
2 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon vanilla
1/4 cup soy milk (pref vanilla)
1/2 cup sugar
1/2 cup brown sugar
Directions:
Preheat Oven: 325 F Mix canned pumpkin and oil, add in sugar. In separate bowl combine all dry ingredients: flour, oat bran, oats, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves, mix. Add slowly to pumpkin mixture, mixing well between additions. Add vanilla and soy milk, again mixing well. Fill muffin cups with batter, at least 3/4 full.Bake for 30 min, test with toothpick or knife. If it comes out clean they are done. The cooking time may very depending on your oven. Check at 25 min, but they could take up to 45 min or an hour. Enjoy!
Flax Carrot Cake Protein Muffins
1 Cup Stone Ground Whole Wheat Flour
1/2 Cup Soy Flour
1.5 Cups Flax Seed Meal
1 Cup Soy Protein Powder
3/4 Cup Rolled Oats (Oatmeal)
1/3 Cup Chopped Walnuts
1/2 Cup Splenda Brown Sugar Blend
1/2 Cup Normal Splenda
2 Cups Skim Milk
3 Medium Granny Smith (green) Apples, Pealed
1 Cup Shredded Carrots
1/2 Cup Egg Beaters or Egg Whites
1 Cup Raisins
1 tsp vanilla extract
1.5 tsp ground cloves
1.5 tsp nutmeg
1.5 tsp ground ginger
2 tbsp cinnamon
1 tsp salt
1 tbsp olive oil
4 tsp baking soda
2 tsp baking powder
(optional) 1/4 cup pomegranate or other high antioxidant fruit juice (the expensive stuff in the small bottles).
Preheat oven to 350 degrees. Grease muffin pan (spray with non-stick spray) or line with paper liners. In large bowl mix together wheat flour, soy flour, soy protein powder, splenda, splenda brown sugar blend, salt, flax seed meal, oatmeal, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder. In food processor process carrots until you have 1 cup, usually 2 cups or more whole carrots goes into making 1 cup of finely shredded carrots. Set aside. Peel, core and quarter your apples. Process in food processor until finely & evenly shredded. In large bowl mix together shredded carrots, shredded apples, raisin, and walnuts until it comes to an even consistency. In large bowl combine 2 cups of milk, egg beaters, vanilla extract, and oil (and optional fruit juice). Whisk rapidly until it gets foamy, about 5 minutes.
Pour milk & egg mixture into flour mixture and fold together using a large spoon or spatula, do not over mix and stop once you no longer see any dry ingredients.
8. Fold apple & carrot mixture into milk & flour mixture using a large spoon or spatula, stop when all ingredients seem evenly dispersed.Ladle mixture into muffin pan, filling each cup to the very top, even overfilling slightly. Due to the protein there shouldn’t be too much rise. Should make about 18 muffins. Bake in 350 degree over for 25 minutes or until toothpick inserted in center comes out clean.
Pumpkin Muffins
DRY:
1 1/3 C ground oatmeal, dry
2 Scoops of Protein Powder (I use GNC's Vanilla SOY, which has 25g Prot per scoop)
3/4 C Splenda
2 tsp baking powder
2 Tbsp wheat gluten
1 tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
WET:
8 egg whites
2 tsp vanilla extract
1 Cup canned pumpkin
1/3 to 1/2 cup water (optional)
Mix dry ingredients in food processor. Then add in wet ingredients. Blend well. You made need to add some water to get the correct consistency ( I use between 1/3 to 1/2 cup). Pour batter in 12 muffin cups (well greased with cooking spray). Cook at 350 for 25-30 minutes. Yields 12 muffins (3 muffins is one serving - or 2 if you are looking for a lighter meal).
Blueberry Muffins
Ingredients:
1.5 cups Oats. (Blend untill a floury texture.)
add 3 scoops protein powder (vanilla works best, blend untill mixed well)
1.5 cups Fat Free Cottage Cheese
3 Eggs (Can replace with 6 egg whites if you want NO fat)
6 egg Whites (can replace with 3-4 extra eggs if you want some extra fat. And yes you are at 9 eggs total now)
Blend those ingredients till they are mixed well.
add about 1/2 cup Frozen (or fresh) blueberries. ( or more if you wish)
mix those in by hand... if you blend them you'll have a wierd blue muffin.
OK so you can pour those into muffin cups and bake them at about 350 for about 20 mins.
NOTE: above recipe is variant of protein pancake!
Bannana Nut Muffins
1.5 cups Oats (blended into flour)
3 scoops protein powder
3 eggs
6-8 egg whites
1.5 cups FF Cottage Cheese
1-1.5 Bannana's
Blend till a smooth mixture. Then add
1/4-1/3 cup chopped nuts for baking. Stir in by hand. (almonds are great. Peanuts work too)
Trygve's Low-Carb Almond Poppyseed Muffins
(makes 12 muffins)
4 oz dry curd cottage cheese
4 oz water
3 eggs
3 of those 70cc scoops unflavored whey protein
1 tablespoon plain psyllium husk powder
3/4 teaspoon guar gum
1 teaspoon baking powder (not soda)
sweetener to taste (after baking the muffins tend to be a little less sweet than the batter)
2 teaspoons almond extract
1 teaspoon butter extract
1 teaspoon vanilla extract
2 teaspoons poppy seeds
Preheat oven to 325. Place a pan of water on the bottom oven shelf; without the pan of water, instead of a light and slightly crispy top, the top of the muffin will form a hard, airtight shell that will pull away from the rest of the muffin and the texture will suffer.
Put dry curd cottage cheese, water, and eggs into blender and blend until curds have disappeared. Add whey protein. While blender is running, slowly sprinkle in psyllium and guar gum (don't add them before the protein powder); add baking powder, sweetener, and extracts until everything suits your particular taste buds (with the proviso that the baked muffins will taste less sweet and less strong than the batter). Add poppy seeds to blender last.
Fill muffin pans halfway with batter; there'll be enough for a dozen medium-sized muffins. (I personally get best results with a nonstick muffin pan and a quick spray of Pam.) Bake for 18 minutes at 325, then turn off oven and leave oven door partway open for a few minutes. Don't worry if you spill some of the batter on the muffin pan next to the cups; small drips of the batter will turn into very light and crispy cookies (doesn't work for cookie-size drops; just for little bitty ones).
I personally think they're great topped with cream cheese, but I'll let you use your imagination; store leftover muffins in an airtight container to prevent drying and reheat in covered container if possible.
For variety, try:
substituting apple extract with a bit of cinnamon and nutmeg for the almond extract and poppy seeds
as above, but caramel and hazelnut extracts
instead of poppy seeds, use freshly ground nutmeg
sprinkle slivered almonds, chopped walnuts, or other interesting crunchy things on top of the muffins before you put them in the oven.
Trygve's Low-carb Chocolate muffins
(makes 12 muffins)
4 oz dry curd cottage cheese
4 oz water
3 eggs
3 of those 70cc scoops unflavored whey protein
1 tablespoon plain psyllium husk powder
3/4 teaspoon guar gum
1 teaspoon baking powder (not soda)
sweetener to taste (after baking the muffins tend to be a little less sweet than the batter)
1 ounce unsweetened chocolate
1 teaspoon hazelnut extract
1 teaspoon vanilla extract
chopped nuts
Directions:
Preheat oven to 325. Place a pan of water on the bottom oven shelf; without the pan of water, instead of a light and slightly crispy top, the top of the muffin will form a hard, airtight shell that will pull away from the rest of the muffin and the texture will suffer.
Put dry curd cottage cheese, water, and eggs into blender and blend until curds have disappeared. Add whey protein. While blender is running, slowly sprinkle in psyllium and guar gum (don't add them before the protein powder); add baking powder, sweetener, chocolate, and extracts until everything suits your particular taste buds (with the proviso that the baked muffins will taste less sweet and less strong than the batter).
Fill muffin pans halfway with batter; there'll be enough for a dozen medium-sized muffins. (I personally get best results with a nonstick muffin pan and a quick spray of Pam.) Sprinkle chopped nuts on top of muffin batter. Bake for 18 minutes at 325, then turn off oven and leave oven door partway open for a few minutes. Don't worry if you spill some of the batter on the muffin pan next to the cups; small drips of the batter will turn into very light and crispy cookies (doesn't work for cookie-size drops; just for little bitty ones).
I personally think they're great topped with cream cheese, but I'll let you use your imagination; store leftover muffins in an airtight container to prevent drying and reheat in covered container if possible.
5 packets stevia extract powder
1/2 tsp. sea salt
1 tsp. baking powder(aluminum free)
1 tsp. pumpkin pie spices
1/2 tsp. ground ginger
1/2 cup sliced almonds
1/3 cup psyllium husk
1/2 cup ground flax seed
1/2 cup wheat bran or rice bran
1 & 1/2 cup vanilla soy protein powder
1 cup raisins or dried fruit of your choice
one 6 oz. carton yogurt of your choice
1/4 cup canola oil
1/4 cup tahini
2 eggs slightly beaten or egg beaters
1/2 tsp. lemon extract
1/4 tsp. almond extract
Combine fruit and yogurt, set aside while mixing dry ingredients. Mix thoroughly all dry ingredients. Mix wet ingredients and add to dry ingredients mixing only enough to lightly blend. Spray muffin tins with Pam or equivalent before adding mixture. Bake @ 350 degrees for 25 to 30 minutes. Makes about 1 dozen large muffins.
Textured Soy Protein Cinnamon Applesauce Muffins (from vegweb.com)
(makes 6 large and 12 mini muffins)
Ingredients:
1/2 cup textured soy protein
2 scoops vegan protein powder (vanilla or plain)
1/3 cup granular sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 1/2 cups water (approximate)
1 teaspoon lemon juice
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees Fahrenheit. In a food processor, whirr together the dry ingredients. Make sure the textured soy protein is thoroughly ground up.While the machine is still running, dump in the applesauce. Add the water a bit at a time, until the mixture is a thick batter (resembles oatmeal). Whirr in the lemon juice and the vanilla extract. Spoon the batter into greased muffin tins and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 5-10 more minutes.
Blueberry Bran Protein Muffins
Ingredients:
1 cup oat bran
½ cup flax meal (put flax seeds in a blender to make flax meal)
4 scoops protein powder, flavour of your choice (I like chocolate with this recipe).
2/3 cup frozen blueberries
1 cup granulated Splenda (or equivalent sugar substitute like Sucanat or stevia)
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3 jumbo egg whites
1 teaspoon maple extract
2/3 cup water
Instructions:
Mix the dry ingredients together in a large bowl, then add the egg whites, extract, and water. Stir until mixed well. Scoop into a muffin pan coated with cooking spray. Bake at 180-degrees celsius (350 F) for 20 minutes. Be careful not to overbake these, as they go very hard and dry! Makes 6 large muffins.
Whole Wheat Pumpkin Muffins (from vegweb.com)
Serves: 6 Large Muffins
Ingredients :
1 15oz canned pumpkin
3/4 cup vegetable oil
1c. wheat flour
1/2 cup oat bran
1/2 cup quick oats
1 large scoop soy protein powder
2 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon vanilla
1/4 cup soy milk (pref vanilla)
1/2 cup sugar
1/2 cup brown sugar
Directions:
Preheat Oven: 325 F Mix canned pumpkin and oil, add in sugar. In separate bowl combine all dry ingredients: flour, oat bran, oats, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves, mix. Add slowly to pumpkin mixture, mixing well between additions. Add vanilla and soy milk, again mixing well. Fill muffin cups with batter, at least 3/4 full.Bake for 30 min, test with toothpick or knife. If it comes out clean they are done. The cooking time may very depending on your oven. Check at 25 min, but they could take up to 45 min or an hour. Enjoy!
Flax Carrot Cake Protein Muffins
1 Cup Stone Ground Whole Wheat Flour
1/2 Cup Soy Flour
1.5 Cups Flax Seed Meal
1 Cup Soy Protein Powder
3/4 Cup Rolled Oats (Oatmeal)
1/3 Cup Chopped Walnuts
1/2 Cup Splenda Brown Sugar Blend
1/2 Cup Normal Splenda
2 Cups Skim Milk
3 Medium Granny Smith (green) Apples, Pealed
1 Cup Shredded Carrots
1/2 Cup Egg Beaters or Egg Whites
1 Cup Raisins
1 tsp vanilla extract
1.5 tsp ground cloves
1.5 tsp nutmeg
1.5 tsp ground ginger
2 tbsp cinnamon
1 tsp salt
1 tbsp olive oil
4 tsp baking soda
2 tsp baking powder
(optional) 1/4 cup pomegranate or other high antioxidant fruit juice (the expensive stuff in the small bottles).
Preheat oven to 350 degrees. Grease muffin pan (spray with non-stick spray) or line with paper liners. In large bowl mix together wheat flour, soy flour, soy protein powder, splenda, splenda brown sugar blend, salt, flax seed meal, oatmeal, cinnamon, cloves, nutmeg, ginger, baking soda, baking powder. In food processor process carrots until you have 1 cup, usually 2 cups or more whole carrots goes into making 1 cup of finely shredded carrots. Set aside. Peel, core and quarter your apples. Process in food processor until finely & evenly shredded. In large bowl mix together shredded carrots, shredded apples, raisin, and walnuts until it comes to an even consistency. In large bowl combine 2 cups of milk, egg beaters, vanilla extract, and oil (and optional fruit juice). Whisk rapidly until it gets foamy, about 5 minutes.
Pour milk & egg mixture into flour mixture and fold together using a large spoon or spatula, do not over mix and stop once you no longer see any dry ingredients.
8. Fold apple & carrot mixture into milk & flour mixture using a large spoon or spatula, stop when all ingredients seem evenly dispersed.Ladle mixture into muffin pan, filling each cup to the very top, even overfilling slightly. Due to the protein there shouldn’t be too much rise. Should make about 18 muffins. Bake in 350 degree over for 25 minutes or until toothpick inserted in center comes out clean.
Pumpkin Muffins
DRY:
1 1/3 C ground oatmeal, dry
2 Scoops of Protein Powder (I use GNC's Vanilla SOY, which has 25g Prot per scoop)
3/4 C Splenda
2 tsp baking powder
2 Tbsp wheat gluten
1 tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice
WET:
8 egg whites
2 tsp vanilla extract
1 Cup canned pumpkin
1/3 to 1/2 cup water (optional)
Mix dry ingredients in food processor. Then add in wet ingredients. Blend well. You made need to add some water to get the correct consistency ( I use between 1/3 to 1/2 cup). Pour batter in 12 muffin cups (well greased with cooking spray). Cook at 350 for 25-30 minutes. Yields 12 muffins (3 muffins is one serving - or 2 if you are looking for a lighter meal).
Blueberry Muffins
Ingredients:
1.5 cups Oats. (Blend untill a floury texture.)
add 3 scoops protein powder (vanilla works best, blend untill mixed well)
1.5 cups Fat Free Cottage Cheese
3 Eggs (Can replace with 6 egg whites if you want NO fat)
6 egg Whites (can replace with 3-4 extra eggs if you want some extra fat. And yes you are at 9 eggs total now)
Blend those ingredients till they are mixed well.
add about 1/2 cup Frozen (or fresh) blueberries. ( or more if you wish)
mix those in by hand... if you blend them you'll have a wierd blue muffin.
OK so you can pour those into muffin cups and bake them at about 350 for about 20 mins.
NOTE: above recipe is variant of protein pancake!
Bannana Nut Muffins
1.5 cups Oats (blended into flour)
3 scoops protein powder
3 eggs
6-8 egg whites
1.5 cups FF Cottage Cheese
1-1.5 Bannana's
Blend till a smooth mixture. Then add
1/4-1/3 cup chopped nuts for baking. Stir in by hand. (almonds are great. Peanuts work too)
Trygve's Low-Carb Almond Poppyseed Muffins
(makes 12 muffins)
4 oz dry curd cottage cheese
4 oz water
3 eggs
3 of those 70cc scoops unflavored whey protein
1 tablespoon plain psyllium husk powder
3/4 teaspoon guar gum
1 teaspoon baking powder (not soda)
sweetener to taste (after baking the muffins tend to be a little less sweet than the batter)
2 teaspoons almond extract
1 teaspoon butter extract
1 teaspoon vanilla extract
2 teaspoons poppy seeds
Preheat oven to 325. Place a pan of water on the bottom oven shelf; without the pan of water, instead of a light and slightly crispy top, the top of the muffin will form a hard, airtight shell that will pull away from the rest of the muffin and the texture will suffer.
Put dry curd cottage cheese, water, and eggs into blender and blend until curds have disappeared. Add whey protein. While blender is running, slowly sprinkle in psyllium and guar gum (don't add them before the protein powder); add baking powder, sweetener, and extracts until everything suits your particular taste buds (with the proviso that the baked muffins will taste less sweet and less strong than the batter). Add poppy seeds to blender last.
Fill muffin pans halfway with batter; there'll be enough for a dozen medium-sized muffins. (I personally get best results with a nonstick muffin pan and a quick spray of Pam.) Bake for 18 minutes at 325, then turn off oven and leave oven door partway open for a few minutes. Don't worry if you spill some of the batter on the muffin pan next to the cups; small drips of the batter will turn into very light and crispy cookies (doesn't work for cookie-size drops; just for little bitty ones).
I personally think they're great topped with cream cheese, but I'll let you use your imagination; store leftover muffins in an airtight container to prevent drying and reheat in covered container if possible.
For variety, try:
substituting apple extract with a bit of cinnamon and nutmeg for the almond extract and poppy seeds
as above, but caramel and hazelnut extracts
instead of poppy seeds, use freshly ground nutmeg
sprinkle slivered almonds, chopped walnuts, or other interesting crunchy things on top of the muffins before you put them in the oven.
Trygve's Low-carb Chocolate muffins
(makes 12 muffins)
4 oz dry curd cottage cheese
4 oz water
3 eggs
3 of those 70cc scoops unflavored whey protein
1 tablespoon plain psyllium husk powder
3/4 teaspoon guar gum
1 teaspoon baking powder (not soda)
sweetener to taste (after baking the muffins tend to be a little less sweet than the batter)
1 ounce unsweetened chocolate
1 teaspoon hazelnut extract
1 teaspoon vanilla extract
chopped nuts
Directions:
Preheat oven to 325. Place a pan of water on the bottom oven shelf; without the pan of water, instead of a light and slightly crispy top, the top of the muffin will form a hard, airtight shell that will pull away from the rest of the muffin and the texture will suffer.
Put dry curd cottage cheese, water, and eggs into blender and blend until curds have disappeared. Add whey protein. While blender is running, slowly sprinkle in psyllium and guar gum (don't add them before the protein powder); add baking powder, sweetener, chocolate, and extracts until everything suits your particular taste buds (with the proviso that the baked muffins will taste less sweet and less strong than the batter).
Fill muffin pans halfway with batter; there'll be enough for a dozen medium-sized muffins. (I personally get best results with a nonstick muffin pan and a quick spray of Pam.) Sprinkle chopped nuts on top of muffin batter. Bake for 18 minutes at 325, then turn off oven and leave oven door partway open for a few minutes. Don't worry if you spill some of the batter on the muffin pan next to the cups; small drips of the batter will turn into very light and crispy cookies (doesn't work for cookie-size drops; just for little bitty ones).
I personally think they're great topped with cream cheese, but I'll let you use your imagination; store leftover muffins in an airtight container to prevent drying and reheat in covered container if possible.
Wednesday, August 6, 2008
Protein Brownies
Chocolate Super Healthy Brownies
1 can Pumpkin Puree, 15oz
1 cup Whole Wheat Pastry Flour
½ cup Rolled Oats
½ cup Flax Seed Meal
1 cup Soy Protein Powder
1 cup Hersey’s Special Dark Cocoa Powder (or other dark cocoa powder)
1 cup Splenda
4 tbsp Cinnamon
1 cup Egg Beaters or Egg Whites
½ cup Light Sour Cream
1 cup Skim Milk
2 tsp Baking Soda
1 tbsp vanilla extract
1 pkg(16oz-ish) Dark (60% + cocoa) Chocolate Chips (optional)
Preheat Oven to 375. Mix all the dry stuff (oats, flour, flax seed, protein powder, cocoa powder, splenda, cinnamon, and baking soda) together, really well. Sift it if you want. Put the Egg Beaters in a big bowl, very big, and beat with a hand mixed until nice and foamy and or soft peaks. Normally if making something like an angel food cake we’d be careful now, but we’re not making an angel food cake, so…
Add the pumpkin and sour cream into the bowl and mix well, add the milk and vanilla and start adding the dry mixture a little at a time. Meanwhile in another part of the kitchen, if you want it extra chocolately you’ll need to melt the optional chocolate chips in a double boiler or a microwave and then drizzle into the mixture, or just drop the chips in if you’d rather have chocolate chunks in the finished product, your choice. When your mixture has fully come together, stick it into a lubed 13×9 baking dish, it’ll be thick, you should spray the back of a spatula with some non-stick spray to help spread it around. When it is good and even pop it in the oven for 1 hour.
Chocolate Applesauce Brownies
Ingredients:
60 grams chocolate protein powder
3/4 cup oat flour (if you don't have any just put some oats in a blender and chop them until they are powder)
5 tsp fructose (or 3 tbsp sugar)
3 tbsp cocoa powder (unsweetened)
a dash salt
2 egg whites
3/4 cup applesauce (unsweetened)
3 tbsp peanut butter
2 tbsp. water
1 tsp. vanilla extract – optional
Directions:
Mix the ingredients together and pour into a greased 8x8 pan. Bake at 350 degrees fahrenheit for 18 min. Makes 9 brownies.
Peanut Butter Protein Brownies in a Microwave
Ingredients:
1 scoop of protein powder; chocolate, vanilla, or peanut butter
1 tablespoon natural peanut butter
milk or water
Mix all ingredients together in a small glass bowl; do not use plastic. If the resulting mixture is too thick add a couple drops of milk or water to loosen it up until it reaches your desired consistency. Since it is already in a glass bowl, microwave on high for 30-45 seconds. Mixture should come out to a cake/brownie like consistency.
Protein Brownies
8 egg whites
1 C low fat cottage cheese
2 C oats
4 scoops protein powder (I used vanilla)
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
1/2 C Splenda
1/4 C unsweetened cocoa
1/2 C water
Blend all together in blender or with hand mixer. Spead in 9 x 12 cake pan sprayed with cooking spray. Bake at 350 for 20 min.
Cut into 12 bars.
Chocolate Peanut Butter protein brownies
1/2 cup oats, blended in blender to flour
1/2 cup whole wheat flour
1 and 1/2 cup whey protein powder
1/3 cup unsweetened cocoa
1/2 cup nonfat dry milk
2 egg whites
1 Tablespoon sugar free chocolate syrup
1 teaspoon vanilla
1/4 cup natural peanut butter
1/2 - 1 cup water
Preheat oven to 325 degrees. Blend oats until flour. Add remaining dry ingredients. Mix egg whites, chocolate syrup, vanilla and peanut butter in large bowl. Add dry ingredients. Slowly add water until "gooey". (this does not turn into a batter; it is very thick in consistency). Pour into 9x9 pan lined with wax paper. Bake for 15 minutes. Remove from pan and cool on cooling rack. Cut into 8 bars. Refrigerate.
1 can Pumpkin Puree, 15oz
1 cup Whole Wheat Pastry Flour
½ cup Rolled Oats
½ cup Flax Seed Meal
1 cup Soy Protein Powder
1 cup Hersey’s Special Dark Cocoa Powder (or other dark cocoa powder)
1 cup Splenda
4 tbsp Cinnamon
1 cup Egg Beaters or Egg Whites
½ cup Light Sour Cream
1 cup Skim Milk
2 tsp Baking Soda
1 tbsp vanilla extract
1 pkg(16oz-ish) Dark (60% + cocoa) Chocolate Chips (optional)
Preheat Oven to 375. Mix all the dry stuff (oats, flour, flax seed, protein powder, cocoa powder, splenda, cinnamon, and baking soda) together, really well. Sift it if you want. Put the Egg Beaters in a big bowl, very big, and beat with a hand mixed until nice and foamy and or soft peaks. Normally if making something like an angel food cake we’d be careful now, but we’re not making an angel food cake, so…
Add the pumpkin and sour cream into the bowl and mix well, add the milk and vanilla and start adding the dry mixture a little at a time. Meanwhile in another part of the kitchen, if you want it extra chocolately you’ll need to melt the optional chocolate chips in a double boiler or a microwave and then drizzle into the mixture, or just drop the chips in if you’d rather have chocolate chunks in the finished product, your choice. When your mixture has fully come together, stick it into a lubed 13×9 baking dish, it’ll be thick, you should spray the back of a spatula with some non-stick spray to help spread it around. When it is good and even pop it in the oven for 1 hour.
Chocolate Applesauce Brownies
Ingredients:
60 grams chocolate protein powder
3/4 cup oat flour (if you don't have any just put some oats in a blender and chop them until they are powder)
5 tsp fructose (or 3 tbsp sugar)
3 tbsp cocoa powder (unsweetened)
a dash salt
2 egg whites
3/4 cup applesauce (unsweetened)
3 tbsp peanut butter
2 tbsp. water
1 tsp. vanilla extract – optional
Directions:
Mix the ingredients together and pour into a greased 8x8 pan. Bake at 350 degrees fahrenheit for 18 min. Makes 9 brownies.
Peanut Butter Protein Brownies in a Microwave
Ingredients:
1 scoop of protein powder; chocolate, vanilla, or peanut butter
1 tablespoon natural peanut butter
milk or water
Mix all ingredients together in a small glass bowl; do not use plastic. If the resulting mixture is too thick add a couple drops of milk or water to loosen it up until it reaches your desired consistency. Since it is already in a glass bowl, microwave on high for 30-45 seconds. Mixture should come out to a cake/brownie like consistency.
Protein Brownies
8 egg whites
1 C low fat cottage cheese
2 C oats
4 scoops protein powder (I used vanilla)
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
1/2 C Splenda
1/4 C unsweetened cocoa
1/2 C water
Blend all together in blender or with hand mixer. Spead in 9 x 12 cake pan sprayed with cooking spray. Bake at 350 for 20 min.
Cut into 12 bars.
Chocolate Peanut Butter protein brownies
1/2 cup oats, blended in blender to flour
1/2 cup whole wheat flour
1 and 1/2 cup whey protein powder
1/3 cup unsweetened cocoa
1/2 cup nonfat dry milk
2 egg whites
1 Tablespoon sugar free chocolate syrup
1 teaspoon vanilla
1/4 cup natural peanut butter
1/2 - 1 cup water
Preheat oven to 325 degrees. Blend oats until flour. Add remaining dry ingredients. Mix egg whites, chocolate syrup, vanilla and peanut butter in large bowl. Add dry ingredients. Slowly add water until "gooey". (this does not turn into a batter; it is very thick in consistency). Pour into 9x9 pan lined with wax paper. Bake for 15 minutes. Remove from pan and cool on cooling rack. Cut into 8 bars. Refrigerate.
Cottage Cheese Pudding
(serves 8)
2 cups cottage cheese, lowfat
3 eggs - well beaten
1/2 teaspoon vanilla
1/2 teaspoon orange extract
2 tablespoons splenda
1/4 teaspoon cinnamon
1/8 teaspoon salt
Combine all the ingredients gently, and spread in a shallow, non stick baking dish. Sprinkle top with a little nutmeg. Bake in 325° oven (preheated)for about 45 minutes (tested by inserting knife in pudding, done when knife is clean)
2 cups cottage cheese, lowfat
3 eggs - well beaten
1/2 teaspoon vanilla
1/2 teaspoon orange extract
2 tablespoons splenda
1/4 teaspoon cinnamon
1/8 teaspoon salt
Combine all the ingredients gently, and spread in a shallow, non stick baking dish. Sprinkle top with a little nutmeg. Bake in 325° oven (preheated)for about 45 minutes (tested by inserting knife in pudding, done when knife is clean)
Protein Muffins
Basic Template
Use protein pancake batter (from blog recipe)+ 1 tsp baking powder as muffin batter. Bake 350 degrees F for about 25 minutes.
Zucchini Muffins
Ingredients:
8 egg whites
1 cup oats
.5 cup cottage cheese
1 zucchini cleaned with skin on(more fiber coarsely grated
1 scoop of vanilla protein powder( actually I use a cinn oat one by lean mass matrix)
.5 - 1tsp lemon extract( or try 1 tsp vanilla extract)
2 tsp baking powder
.5 tsp Stevia or .5 c splenda **if you like a sweeter muffin try .75 c slpenda or .75 tsp stevia)
2 tb chopped nuts (OPT but yummy!)
Blend well in a food processor or blender. stir in nuts and grated zucchini. Pour batter into Pam sprayed muffin pan. bake at 350 for 30 minutes.
Perfect Pumpkin Muffins
6 servings
1 small can pumpkin
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
12 pkg splenda
1/4 cup milled flax seeds (optional)
Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes
Apple Spice Muffins
6 servings
2 apples diced
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp ginger & allspice
12 pkg splenda
1/4 cup milled flax seeds (optional)
Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes
Use protein pancake batter (from blog recipe)+ 1 tsp baking powder as muffin batter. Bake 350 degrees F for about 25 minutes.
Zucchini Muffins
Ingredients:
8 egg whites
1 cup oats
.5 cup cottage cheese
1 zucchini cleaned with skin on(more fiber coarsely grated
1 scoop of vanilla protein powder( actually I use a cinn oat one by lean mass matrix)
.5 - 1tsp lemon extract( or try 1 tsp vanilla extract)
2 tsp baking powder
.5 tsp Stevia or .5 c splenda **if you like a sweeter muffin try .75 c slpenda or .75 tsp stevia)
2 tb chopped nuts (OPT but yummy!)
Blend well in a food processor or blender. stir in nuts and grated zucchini. Pour batter into Pam sprayed muffin pan. bake at 350 for 30 minutes.
Perfect Pumpkin Muffins
6 servings
1 small can pumpkin
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
12 pkg splenda
1/4 cup milled flax seeds (optional)
Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes
Apple Spice Muffins
6 servings
2 apples diced
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp ginger & allspice
12 pkg splenda
1/4 cup milled flax seeds (optional)
Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes
Protein Bar Recipes
Homemade Protein Bars (Molli Katzen’s Sunlight Café)
Ingredients:
1 cup soy protein powder
1/2 cup all-purpose flour or ground quinoa
2 cups rolled oats
1/2 cup oat bran
1/2 tsp cinnamon
3/4 tsp salt
1/2 cup packed brown sugar — (1/2 to 2/3)- use more for sweeter version
1 cup semisweet chocolate chips
1 1/2 cups vanilla yogurt, nonfat OR unsweetened applesauce or canned pumpkin, or mashed banana or silken Tofu (if using pumpkin or tofu added a bit of salt) OR combo of 3/4 cup plain yogurt, 2 teaspoon of vanilla essence and 3/4 cup tofu
1/2 cup peanut butter OR ¼ cup canola oil (I used peanut butter)
2 tsp vanilla extract
1 egg white (optional)
Add 2 to 3 tablespoons powdered egg whites (optional).
Add up to 1 cup chopped nuts and/or sunflower seeds (optional).
Directions:
Preheat oven to 350F (325F for glass pan). Lightly spray a 9×13-inch baking pan and a baking tray with nonstick spray. Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips. Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands - it will be a thick batter, verging on a dough.)Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 12-15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven and place them on a rack to cool. Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, “refresh” them in a toaster oven after defrosting.
Alton Brown Good Eats Recipe
Ingredients:
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Directions:
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Chowhound's High Protein Low Sugar Energy Bars
Ingredients:
8 ounces soy protein powder or whey protein powder, approximately 2 cups
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
1/2 cup unfiltered apple juice
3 large whole eggs, beaten
2/3 cup of chopped almonds
3/4 cup natural peanut butter
1/2 cup unfiltered apple juice
Directions:
Combine the protein powder, oat bran, wheat flour, wheat germ, almonds and salt in a large mixing bowl. In another bowl, combine the apple juice, peanut butter, and eggs (1 at a time) and whisk to combine. Add this to the protein powder mixture and stir. Preheat oven to 350F. Spread the mixture evenly on a baking dish (lined with parchment paper) and bake in the oven for about 35 minutes. Remove and cool completely before cutting into bars.
No-Bake Recovery Bars
Ingredients:
1 cup oats
4 scoops chocolate protein whey powder
1 cup dry fat-free milk
1/3 cup sunflower seeds
1/3 cup coconut flakes
1/3 cup cranberries dried
5 tbs peanut butter
1 1/4 cups water
1 tsp vanilla
Directions:
Spray 9" square baking pan with nonstick spray.Combine oats, protein powder, dry milk, seeds, carnberries and coconut in a medium bowl; mix well Stir in peanut butter until mixture is crumbly. Add water and vanilla and mix until you get a smooth, doughy consistency. increase water if needed. Spoon mixture into pan and spread evenly.Refrigerate two hours. Use sharp knife to cut bars into 9 equal portions.
No Bake Healthy High Fiber Protein Bars (from Brazilian Lady)
(makes 24 bars)
2 cups raw oat meal
1 cup protein powder (e.g., soy protein powder)
1/2 cup flex seed
1/2 cup wheat germ
2 cups trail mix or other form of nuts you prefer
1/2 cup ground walnuts
1/2 cup coconut
1 cup honey
2 cups peanut butter
Mix all of that together and then spread on non-stick cookie sheet.
Oatmeal Protein Bars
Ingredients:
3 cups oatmeal
140 grams protein powder
3/4 cup peanut butter
1 cup milk
2 egg whites
1 cup apple sauce
2 tsp baking powder
1/2 teaspoon salt
You can also add fructose or sugar, I find them fine without as my protein powder is sweetened enough.
Directions:
Combine the above ingredients and put in a oiled (use pam) 9x9 pan. Bake @ 350 for 35 min.
Makes 8 bars. When they are cool, put them in the fridge or they will go moldy in a few days.
ABC Protein Bars
Ingredients:
10 tbsp. natural peanut butter
5 egg whites
5 scoops whey protein (I find that chocolate mint tastes the best in this recipe, however chocolate tastes good as well)
2 cups oats (OPTIONAL: For flavor, I dry cook these on a frying pan until they are toasted)
1/2 cup soy milk
Directions:
Mix the peanut butter and egg whites in a bowl. Microwave on high for 30 seconds, and mix well (so that the mixture appears smooth). Repeat 4-5 times until all traces of egg whites have dissolved into the peanut butter, and your mixture is a smooth consistent one. Gradually add the protein (one scoop at a time) and stir into the mixture. Next, add the soy milk and follow with the oats. Continue mixing until a thick 'sticky' mixture is present. Smooth the thick mixture into a 13x9 tray and leave for 20-30 minutes. Cut into 10 equal size bars. Individually wrap each bar (I use aluminum foil) and store in the fridge.
Body Trends Very High Protein Bars
Ingredients:
2 Level scoops of chocolate soy or whey-based protein powder
4 Tablespoons of natural peanut butter
1/4 Cup steel cut oatmeal
4 Egg whites
1/4 Teaspoon vanilla extract
1/2 Cup unsweetened applesauce
Directions:
Preheat the oven to 350 degrees F.
Mix the egg whites and uncooked oatmeal. Add the remaining ingredients.
Spray a nonstick cooking spray in an 8"x8" baking dish. Spread the mixture in an even layer, over the bottom of the dish. Bake for about 20 minutes, or until the edge starts to pull away from the sides of the dish. Let cool for 5 minutes and cut into bars.Makes 9 bars.
No Bake Protein Bar ( From Stella's Kitchen)
Ingredients:
5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.Chopped almonds, hazelnuts, cashews, peanuts, flax seeds, sesame seeds, pumpkin seeds, raisins, or dried cranberries would all work well.
Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla.
Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated
Protein Power Bars
1 C vanilla soy or whey protein powder
1/2 C flour(whole grain)
2 C rolled oats(not instant)
1/2 C oatbran
1/2 tsp cinnamon
3/4 tsp salt
1/2 - 2/3 C brown sugar substitute
1 C chocolate chips or raisins
1 1/2 C vanilla yogurt
1/2 C peanut butter, softened in microwave(all natural)
2 tsp. vanilla
Mix wet and dry ingredients separately, crumbling in the sugar by hand. Fold wet and dry together and pat into a lightly greased 9x13 pan. Bake at 350' for 15 minutes; remove from oven, cut into bars and transfer to a baking sheet for 15 more minutes of baking, or until edges are golden brown. Cool completely and store in the freezer.
Chocolate Macaroon Protein Bars
(makes 6)
1 cup oat bran, or finely chopped oats
1/2 cup shredded sweetened coconut
4 scoops chocolate whey powder (I used ON 100% Whey)
2 T unsweetened cocoa powder
1 T powdered ginger
1/4 t salt
1/2 cup skim milk (or soy milk, unsweetened)
Mix for at least a minute, spread on greased surface/container. I use saran wrap sprayed with Pam, then plop the bar/blob onto it, spray the blob, then fold over the saran wrap and smoosh into whatever shape I want. Chill until firm then cut into 6 bars.
Pumpkin Bars
8 egg whites
1/2 C lowfat cottage cheese
2 C oats
1 C canned pumpkin
4 scoops vanilla protein powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 C splenda
1/2 C water
Mix all together and spread in 9 x 12 pan sprayed with cooking spray. Bake at 350 for 20 min. Cut into 12 bars
Cocoa Banana Bars
6 servings
2/3 c. oat bran
2 scoops choc. protein powder (20g.prot. per scoop)
1 banana
4 egg whites (I used actual whites)
1/2 c. fat-free cottage cheese
2 packets diet Swiss Miss hot cocoa (2g. prot, 4g. carbs per packet)
Preheat oven to 350 degrees. Spray non-stick cooking spray in 8x8 baking dish. Mix oat bran, choc. protein powder, and hot cocoa in bowl. Blend banana, egg whites and cottage cheese in blender until smooth. Add to other ingredients in bowl and mix well. Pour into baking dish and bake for 23-25 minutes until toothpick comes out clean.
Let cool and cut into 6 bars.
I put these in the fridge after they cooled and are good cold, room temperature or warmed up in the microwave for about 10 seconds. Also good with a little Fat Free Cool Whip when warm!
Chewy Chocolate Peanut Butter Protein Bars
1 cup oat flour
1 ½ cups whey protein powder
¼ cup cocoa powder
½ cup nonfat dry milk powder
¼ cup stevia blend
½ teaspoon salt
2 egg whites
½ teaspoon super-strength chocolate flavoring (LorAnn)
½ teaspoon super-strength peanut butter flavoring (LorAnn)
¼ cup creamy peanut butter
¼ - 1/3 cup water
Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.
Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness.
Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars
Ingredients:
1 cup soy protein powder
1/2 cup all-purpose flour or ground quinoa
2 cups rolled oats
1/2 cup oat bran
1/2 tsp cinnamon
3/4 tsp salt
1/2 cup packed brown sugar — (1/2 to 2/3)- use more for sweeter version
1 cup semisweet chocolate chips
1 1/2 cups vanilla yogurt, nonfat OR unsweetened applesauce or canned pumpkin, or mashed banana or silken Tofu (if using pumpkin or tofu added a bit of salt) OR combo of 3/4 cup plain yogurt, 2 teaspoon of vanilla essence and 3/4 cup tofu
1/2 cup peanut butter OR ¼ cup canola oil (I used peanut butter)
2 tsp vanilla extract
1 egg white (optional)
Add 2 to 3 tablespoons powdered egg whites (optional).
Add up to 1 cup chopped nuts and/or sunflower seeds (optional).
Directions:
Preheat oven to 350F (325F for glass pan). Lightly spray a 9×13-inch baking pan and a baking tray with nonstick spray. Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips. Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands - it will be a thick batter, verging on a dough.)Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 12-15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven and place them on a rack to cool. Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, “refresh” them in a toaster oven after defrosting.
Alton Brown Good Eats Recipe
Ingredients:
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan
Directions:
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside. Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Chowhound's High Protein Low Sugar Energy Bars
Ingredients:
8 ounces soy protein powder or whey protein powder, approximately 2 cups
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
1/2 cup unfiltered apple juice
3 large whole eggs, beaten
2/3 cup of chopped almonds
3/4 cup natural peanut butter
1/2 cup unfiltered apple juice
Directions:
Combine the protein powder, oat bran, wheat flour, wheat germ, almonds and salt in a large mixing bowl. In another bowl, combine the apple juice, peanut butter, and eggs (1 at a time) and whisk to combine. Add this to the protein powder mixture and stir. Preheat oven to 350F. Spread the mixture evenly on a baking dish (lined with parchment paper) and bake in the oven for about 35 minutes. Remove and cool completely before cutting into bars.
No-Bake Recovery Bars
Ingredients:
1 cup oats
4 scoops chocolate protein whey powder
1 cup dry fat-free milk
1/3 cup sunflower seeds
1/3 cup coconut flakes
1/3 cup cranberries dried
5 tbs peanut butter
1 1/4 cups water
1 tsp vanilla
Directions:
Spray 9" square baking pan with nonstick spray.Combine oats, protein powder, dry milk, seeds, carnberries and coconut in a medium bowl; mix well Stir in peanut butter until mixture is crumbly. Add water and vanilla and mix until you get a smooth, doughy consistency. increase water if needed. Spoon mixture into pan and spread evenly.Refrigerate two hours. Use sharp knife to cut bars into 9 equal portions.
No Bake Healthy High Fiber Protein Bars (from Brazilian Lady)
(makes 24 bars)
2 cups raw oat meal
1 cup protein powder (e.g., soy protein powder)
1/2 cup flex seed
1/2 cup wheat germ
2 cups trail mix or other form of nuts you prefer
1/2 cup ground walnuts
1/2 cup coconut
1 cup honey
2 cups peanut butter
Mix all of that together and then spread on non-stick cookie sheet.
Oatmeal Protein Bars
Ingredients:
3 cups oatmeal
140 grams protein powder
3/4 cup peanut butter
1 cup milk
2 egg whites
1 cup apple sauce
2 tsp baking powder
1/2 teaspoon salt
You can also add fructose or sugar, I find them fine without as my protein powder is sweetened enough.
Directions:
Combine the above ingredients and put in a oiled (use pam) 9x9 pan. Bake @ 350 for 35 min.
Makes 8 bars. When they are cool, put them in the fridge or they will go moldy in a few days.
ABC Protein Bars
Ingredients:
10 tbsp. natural peanut butter
5 egg whites
5 scoops whey protein (I find that chocolate mint tastes the best in this recipe, however chocolate tastes good as well)
2 cups oats (OPTIONAL: For flavor, I dry cook these on a frying pan until they are toasted)
1/2 cup soy milk
Directions:
Mix the peanut butter and egg whites in a bowl. Microwave on high for 30 seconds, and mix well (so that the mixture appears smooth). Repeat 4-5 times until all traces of egg whites have dissolved into the peanut butter, and your mixture is a smooth consistent one. Gradually add the protein (one scoop at a time) and stir into the mixture. Next, add the soy milk and follow with the oats. Continue mixing until a thick 'sticky' mixture is present. Smooth the thick mixture into a 13x9 tray and leave for 20-30 minutes. Cut into 10 equal size bars. Individually wrap each bar (I use aluminum foil) and store in the fridge.
Body Trends Very High Protein Bars
Ingredients:
2 Level scoops of chocolate soy or whey-based protein powder
4 Tablespoons of natural peanut butter
1/4 Cup steel cut oatmeal
4 Egg whites
1/4 Teaspoon vanilla extract
1/2 Cup unsweetened applesauce
Directions:
Preheat the oven to 350 degrees F.
Mix the egg whites and uncooked oatmeal. Add the remaining ingredients.
Spray a nonstick cooking spray in an 8"x8" baking dish. Spread the mixture in an even layer, over the bottom of the dish. Bake for about 20 minutes, or until the edge starts to pull away from the sides of the dish. Let cool for 5 minutes and cut into bars.Makes 9 bars.
No Bake Protein Bar ( From Stella's Kitchen)
Ingredients:
5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.Chopped almonds, hazelnuts, cashews, peanuts, flax seeds, sesame seeds, pumpkin seeds, raisins, or dried cranberries would all work well.
Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla.
Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated
Protein Power Bars
1 C vanilla soy or whey protein powder
1/2 C flour(whole grain)
2 C rolled oats(not instant)
1/2 C oatbran
1/2 tsp cinnamon
3/4 tsp salt
1/2 - 2/3 C brown sugar substitute
1 C chocolate chips or raisins
1 1/2 C vanilla yogurt
1/2 C peanut butter, softened in microwave(all natural)
2 tsp. vanilla
Mix wet and dry ingredients separately, crumbling in the sugar by hand. Fold wet and dry together and pat into a lightly greased 9x13 pan. Bake at 350' for 15 minutes; remove from oven, cut into bars and transfer to a baking sheet for 15 more minutes of baking, or until edges are golden brown. Cool completely and store in the freezer.
Chocolate Macaroon Protein Bars
(makes 6)
1 cup oat bran, or finely chopped oats
1/2 cup shredded sweetened coconut
4 scoops chocolate whey powder (I used ON 100% Whey)
2 T unsweetened cocoa powder
1 T powdered ginger
1/4 t salt
1/2 cup skim milk (or soy milk, unsweetened)
Mix for at least a minute, spread on greased surface/container. I use saran wrap sprayed with Pam, then plop the bar/blob onto it, spray the blob, then fold over the saran wrap and smoosh into whatever shape I want. Chill until firm then cut into 6 bars.
Pumpkin Bars
8 egg whites
1/2 C lowfat cottage cheese
2 C oats
1 C canned pumpkin
4 scoops vanilla protein powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 C splenda
1/2 C water
Mix all together and spread in 9 x 12 pan sprayed with cooking spray. Bake at 350 for 20 min. Cut into 12 bars
Cocoa Banana Bars
6 servings
2/3 c. oat bran
2 scoops choc. protein powder (20g.prot. per scoop)
1 banana
4 egg whites (I used actual whites)
1/2 c. fat-free cottage cheese
2 packets diet Swiss Miss hot cocoa (2g. prot, 4g. carbs per packet)
Preheat oven to 350 degrees. Spray non-stick cooking spray in 8x8 baking dish. Mix oat bran, choc. protein powder, and hot cocoa in bowl. Blend banana, egg whites and cottage cheese in blender until smooth. Add to other ingredients in bowl and mix well. Pour into baking dish and bake for 23-25 minutes until toothpick comes out clean.
Let cool and cut into 6 bars.
I put these in the fridge after they cooled and are good cold, room temperature or warmed up in the microwave for about 10 seconds. Also good with a little Fat Free Cool Whip when warm!
Chewy Chocolate Peanut Butter Protein Bars
1 cup oat flour
1 ½ cups whey protein powder
¼ cup cocoa powder
½ cup nonfat dry milk powder
¼ cup stevia blend
½ teaspoon salt
2 egg whites
½ teaspoon super-strength chocolate flavoring (LorAnn)
½ teaspoon super-strength peanut butter flavoring (LorAnn)
¼ cup creamy peanut butter
¼ - 1/3 cup water
Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.
Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness.
Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars
Tuesday, August 5, 2008
High Protein Crepes
(serves 10 )
1 lg carton egg beaters
3/4 c cottage cheese
1 scoop protein powder
1/2 cup raw oatmeal (blended in blender to make a flour)
Mix all the ingredients in a blender until smooth.
Pour about 1/4 cup into pan and cook like a crepe. (rotate pan until set, then flip over and cook lightly)
It may take a little practice if you have never done crepes before. Try not to make them too thick. Add filling and roll like a tortilla. Enjoy.
For breakfast or dessert crepes add 1 teaspoon cinnamon to the batter and fill with yogurt or cooked apples.
For dinner crepes add 1 teaspoon Italian herbs to the batter and fill with seasoned cottage cheese and top with marinara sauce. Serve warm.
1 lg carton egg beaters
3/4 c cottage cheese
1 scoop protein powder
1/2 cup raw oatmeal (blended in blender to make a flour)
Mix all the ingredients in a blender until smooth.
Pour about 1/4 cup into pan and cook like a crepe. (rotate pan until set, then flip over and cook lightly)
It may take a little practice if you have never done crepes before. Try not to make them too thick. Add filling and roll like a tortilla. Enjoy.
For breakfast or dessert crepes add 1 teaspoon cinnamon to the batter and fill with yogurt or cooked apples.
For dinner crepes add 1 teaspoon Italian herbs to the batter and fill with seasoned cottage cheese and top with marinara sauce. Serve warm.
Monday, July 21, 2008
Chocolate Chip Cookie (The Single Cookie)
1 Tbsp. White granulated sugar
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour
Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour
Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.
Protein Chocolate Cheesecake
(serves 4)
Ingredients:
250g fat free cottage cheese
1/2 cup low fat chocolate milk
4 scoops of low carb chocolate protein powder
5 heaping tablespoons of organic peanut butter
Directions:
Preheat oven to 350 degrees.
In a blender, combine 250g cottage cheese and 1/2 cup low fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing bowl. Next, add 4 scoops of protein powder and mix thoroughly. Finally, add in the 5 tbsp organic peanut butter, one scoop at a time, blending until smooth.
In a small 4-inch ramekin, pour the mixture. Fill 1/2 of another deep oven pan with hot water and place the ramekin inside of the oven pan so that the water comes approximately 1/2 way up the outside of the ramekin containing the chocolate mixture. Place the whole thing into the oven and bake for 40-60 minutes.
The dessert will be finished when it is slightly firm to the touch. When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature
Ingredients:
250g fat free cottage cheese
1/2 cup low fat chocolate milk
4 scoops of low carb chocolate protein powder
5 heaping tablespoons of organic peanut butter
Directions:
Preheat oven to 350 degrees.
In a blender, combine 250g cottage cheese and 1/2 cup low fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing bowl. Next, add 4 scoops of protein powder and mix thoroughly. Finally, add in the 5 tbsp organic peanut butter, one scoop at a time, blending until smooth.
In a small 4-inch ramekin, pour the mixture. Fill 1/2 of another deep oven pan with hot water and place the ramekin inside of the oven pan so that the water comes approximately 1/2 way up the outside of the ramekin containing the chocolate mixture. Place the whole thing into the oven and bake for 40-60 minutes.
The dessert will be finished when it is slightly firm to the touch. When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature
Friday, May 9, 2008
Puffed Cereal/ Rice Krispy Squares (and variations)
Chocolate Rice Krispie Squares
Ingredients:
1/4 cup cocoa
3 tablespoons butter
1/4 cup corn syrup
1/4 cup sugar
3 cups Rice Krispies
Directions:
Combine cocoa, butter, corn syrup and sugar in a saucepan. Cook and stir over low heat just until the mixture comes to a boil, then remove from heat.
Stir in Rice Krispies. Pack into a greased 8 inch square cake pan. Cool and cut in squares.
Marshmallow Rice Krispy Squares
Ingredients
(Servings 12)
3 tablespoons margarine or butter
1 (10 oz./ about 40 marshmallows/280 g ) package regular marshmallows or 4 cups mini marshmallows
6 cups Rice Krispies or cheerios or any puffed cereal
1/2 cup (85 g) chocolate chips or 1/2 cup (80 g) raisins (optional)
Directions
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
Ingredients:
1/4 cup cocoa
3 tablespoons butter
1/4 cup corn syrup
1/4 cup sugar
3 cups Rice Krispies
Directions:
Combine cocoa, butter, corn syrup and sugar in a saucepan. Cook and stir over low heat just until the mixture comes to a boil, then remove from heat.
Stir in Rice Krispies. Pack into a greased 8 inch square cake pan. Cool and cut in squares.
Marshmallow Rice Krispy Squares
Ingredients
(Servings 12)
3 tablespoons margarine or butter
1 (10 oz./ about 40 marshmallows/280 g ) package regular marshmallows or 4 cups mini marshmallows
6 cups Rice Krispies or cheerios or any puffed cereal
1/2 cup (85 g) chocolate chips or 1/2 cup (80 g) raisins (optional)
Directions
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
Tuesday, May 6, 2008
Puffed Cereal Squares
Ingredients
(makes 16 big squares)
1/4 cup butter or margarine
3/4 cup honey
1 cup brown sugar/ regular sugar
1 teaspoon vanilla
1 tablespoon cocoa (optional)
8 cups puffed wheat cereal or Kamut puffed cereal
Directions
Measure puffed wheat into a large bowl.Melt butter in a saucepan. Add syrup, sugar, cocoa.When mixture begins to boil, boil for 3 minutes and then remove from heat. Add vanilla. Pour over puffed wheat and mix well. Press into a 9X12 inch cake pan. Scatter sprinkles while still warm and pat down to be sure they will stick.`Cool completely.
(makes 16 big squares)
1/4 cup butter or margarine
3/4 cup honey
1 cup brown sugar/ regular sugar
1 teaspoon vanilla
1 tablespoon cocoa (optional)
8 cups puffed wheat cereal or Kamut puffed cereal
Directions
Measure puffed wheat into a large bowl.Melt butter in a saucepan. Add syrup, sugar, cocoa.When mixture begins to boil, boil for 3 minutes and then remove from heat. Add vanilla. Pour over puffed wheat and mix well. Press into a 9X12 inch cake pan. Scatter sprinkles while still warm and pat down to be sure they will stick.`Cool completely.
Tuesday, December 18, 2007
Rice Pudding Recipes
Rice Pudding (from elise.com)
Serves 2-3.
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins
In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Eggless rice pudding (from joyofbaking.com)
(serves 2 to 3)
2 1/2 cups (600 ml) whole milk
1/3 cup (66 grams) long or short grain white rice
1/8 teaspoon salt
1/4 cup (50 gram) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup (30 grams) brown or golden raisins, optional
Lightly sweetened whipped cream
n a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.
If desired, garnish with lightly sweetened whipped cream.
Serves 2-3.
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins
In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a Tablespoon at a time - beating to incorporate.Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Eggless rice pudding (from joyofbaking.com)
(serves 2 to 3)
2 1/2 cups (600 ml) whole milk
1/3 cup (66 grams) long or short grain white rice
1/8 teaspoon salt
1/4 cup (50 gram) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup (30 grams) brown or golden raisins, optional
Lightly sweetened whipped cream
n a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar, vanilla extract, and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.
If desired, garnish with lightly sweetened whipped cream.
Custard Sauce plus fruits
Fresh fruits like strawberries with warm custard sauce on the top.
OR crepes filled with fried bananas with brown sugar and custard sauce on the top :)
OR crepes filled with fried bananas with brown sugar and custard sauce on the top :)
Sunday, September 9, 2007
Pies and Fillings
Norwegian Apple Pie
1 Egg (or 2 egg whites or -egg substitute -equivalent to 1 egg)
2/3 cup Sugar
1 ts Vanilla extract
1 ts Baking powder
1/2 c Flour
1/2 c Chopped walnuts
1 c Dice apples
Beat the egg whites until peaks form.Gradually add in sugar and beat until smooth and fluffy.Add in vanilla, flour and baking powder and beat to mix well until smooth and well blended.Fold in the apple and nuts. Turn into a lightly greased 8-inch pie plate
and bake at 350F for 30 minutes. Pie will puff up as it cooks, then collapse as it cools.
Vegan Pumpkin Custard or Pie Filling
1 15 oz can pumpkin
1 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1/4 c sugar or Grade B maple syrup
2 tbsp blackstrap molasses
12 oz soy milk, rice milk, or almond milk
1/2 c. firm tofu (not silken)
Mix all ingredients together and pour into a glass dish or pie pan. Bake at 350 for 50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate.
Tips
You can make this with a crust if you wish. To do so, follow the instructions for the crust and pour the pumpkin mixture in. Cook at 425 for 15 minutes and then reduce the heat to 350 for 40-50 minutes. Add extra protein and a nutty flavor with 1/4 c. almond butter or peanut butter. Blackstrap molasses are an excellent source of iron, calcium, and other nutrients. However, if you don't have it on hand then you can increase the sugar or syrup to 1/3 cup.Try adding small amounts (1/4 tsp) of other spices such as cardamom, nutmeg, and allspice.
1 Egg (or 2 egg whites or -egg substitute -equivalent to 1 egg)
2/3 cup Sugar
1 ts Vanilla extract
1 ts Baking powder
1/2 c Flour
1/2 c Chopped walnuts
1 c Dice apples
Beat the egg whites until peaks form.Gradually add in sugar and beat until smooth and fluffy.Add in vanilla, flour and baking powder and beat to mix well until smooth and well blended.Fold in the apple and nuts. Turn into a lightly greased 8-inch pie plate
and bake at 350F for 30 minutes. Pie will puff up as it cooks, then collapse as it cools.
Vegan Pumpkin Custard or Pie Filling
1 15 oz can pumpkin
1 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
1/4 c sugar or Grade B maple syrup
2 tbsp blackstrap molasses
12 oz soy milk, rice milk, or almond milk
1/2 c. firm tofu (not silken)
Mix all ingredients together and pour into a glass dish or pie pan. Bake at 350 for 50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate.
Tips
You can make this with a crust if you wish. To do so, follow the instructions for the crust and pour the pumpkin mixture in. Cook at 425 for 15 minutes and then reduce the heat to 350 for 40-50 minutes. Add extra protein and a nutty flavor with 1/4 c. almond butter or peanut butter. Blackstrap molasses are an excellent source of iron, calcium, and other nutrients. However, if you don't have it on hand then you can increase the sugar or syrup to 1/3 cup.Try adding small amounts (1/4 tsp) of other spices such as cardamom, nutmeg, and allspice.
Low Fat Vegan Carrot Cake
Ingredients
(serves 12)
2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. skim milk, soy milk, or rice milk
1 1/2 c. applesauce
1 c. maple syrup, Grade B
1/2 c. crushed walnuts (optional)
For cream cheese frosting
8 oz. package cream cheese or vegan cream cheese
1/4 c. milk or soy milk (or less if you prefer thicker frosting)
2 tbsp. butter or Earth Balance
3/4 c. powdered sugar
Combine all ingredients in a food processor or blender. Blend until smooth.
Directions for cake
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350F. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean. Cool on a counter for 30 min and then frost with cream cheese frosting.
Tips
If you want, add 1/2 c. raisins or add a small amount (1/4 c. or so) of crushed pineapple.
If you do not have applesauce on hand, you can use organic canola oil instead. This will greatly increase the amount of fat in the cake, but it will get the job done. If you do not have maple syrup, you can substitute 1 c. honey or 1 1/3 c. sugar.
(serves 12)
2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. skim milk, soy milk, or rice milk
1 1/2 c. applesauce
1 c. maple syrup, Grade B
1/2 c. crushed walnuts (optional)
For cream cheese frosting
8 oz. package cream cheese or vegan cream cheese
1/4 c. milk or soy milk (or less if you prefer thicker frosting)
2 tbsp. butter or Earth Balance
3/4 c. powdered sugar
Combine all ingredients in a food processor or blender. Blend until smooth.
Directions for cake
First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350F. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean. Cool on a counter for 30 min and then frost with cream cheese frosting.
Tips
If you want, add 1/2 c. raisins or add a small amount (1/4 c. or so) of crushed pineapple.
If you do not have applesauce on hand, you can use organic canola oil instead. This will greatly increase the amount of fat in the cake, but it will get the job done. If you do not have maple syrup, you can substitute 1 c. honey or 1 1/3 c. sugar.
Thursday, September 6, 2007
Vegan Brownies ( 4 recipes)
Healthy Vegan Brownies
(from http://vegweb.com/index.php?topic=6640.0)
2 cups flour (I use enriched and whole wheat)
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup oil - preferably vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup vegan chocolate chips (optional)
Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. (flour should be added to water before the heat is turned on.Then slowly heat the mixture while stirring. This prevents the lumps.). Remove from heat and let cool completely.Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.
Tip: Use 150% of recipe for 13 X 9 pan and half for 9 X 9 pan.
Try with whole wheat flour. Try cooling in fridge before serving. When warm they might taste floury. Chocolate frosting can be added on top if needed. ( instead of frosting Liquid chocolate with sprinkle of walnuts can be used)
More Healthier Vegan Brownies
2 cups spelt/kamut flour (or use whole wheat)
1 cup water
1 cup honey/maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa/carob
1/2 cup oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup chocolate/carob chips (optional)
Shake the water and ½ cup of the flour in a sealed container or a jar to blend the flour and water well and avoid lumps.
Thicken the flour/water mix over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool.
Mix honey, salt, vanilla, cocoa/carob and oil. Then add the rest of the flour-water mixture. Mix well.Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.
Tip: They taste better next day :)
Ultra-Fudgy Fudge Brownies
(serves 12) - from Joanne's vegan vittles
3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)
Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the brownies in the pan. Cut and serve.
Sinful Vegan Fudge Brownies
8 oz. unsweetened baker's chocolate
1 1/2 c. maple syrup, grade B
1 c. applesauce
1 1/2 c. soy milk or skim milk
1 tbsp. vanilla
2 c. firm tofu (not silken)
1 1/2 c. whole wheat flour or spelt flour
1 tsp. salt
2 1/2 c. walnuts or pecans
Begin by blending applesauce, tofu, soy milk or skim milk, maple syrup, and vanilla until it is completely smooth. Heat applesauce mixture with chocolate on low to medium heat. Stir frequently to keep chocolate from burning. When chocolate is entirely melted, preheat the oven to 375. Add flour and salt and stir or whisk until "just mixed." Last, stir in pecans.Pour batter into a greased 13x9x2 pan. Bake at 375F for 35-40 minutes until a toothpick stuck into the middle of the brownies comes out clean.
Tips
If you want to give your brownies an orange flavor, add 2 tbsp. orange zest or 1/4 c. cointreau. You can also add 2 tbsp. lime zest for a lime flavor, 1/4 c. amaretto for a cherry flavor, or 1/4 c. rum for a rum truffle flavor. Perhaps my favorite flavor is a cinnamon flavor, achieved by adding 1/4 c. (or more) cinnamon.
If you are vegan and you cannot find vegan baker's chocolate, use about 16 oz. vegan chocolate chips and decrease the amount of maple syrup by about 1/2 c.
Low Sugar Tofu Brownies
Ingredients:
1 1/3 cup whole-wheat flower
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 unsweetened applesauce
1 tsp canola oil
3 tbp brown sugar
1 (8 ounces) package silken low-fat tofy
1 tsp vanilla extract
1/3 cup cocoa powder
Preparation
Preheat oven to 350F. Grease a 9x9 glass oven dish. In a medium bowl, mix all dry ingredients.
In food processor or blender, blend all dry ingredients. Add wet mixture to dry mixture, all at once. Scrape misture into prepared pan, sprinkle with nut. Bake for approximately 20-25 minutes. Let cool for 15 minutes.
(from http://vegweb.com/index.php?topic=6640.0)
2 cups flour (I use enriched and whole wheat)
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup oil - preferably vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup vegan chocolate chips (optional)
Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. (flour should be added to water before the heat is turned on.Then slowly heat the mixture while stirring. This prevents the lumps.). Remove from heat and let cool completely.Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.
Tip: Use 150% of recipe for 13 X 9 pan and half for 9 X 9 pan.
Try with whole wheat flour. Try cooling in fridge before serving. When warm they might taste floury. Chocolate frosting can be added on top if needed. ( instead of frosting Liquid chocolate with sprinkle of walnuts can be used)
More Healthier Vegan Brownies
2 cups spelt/kamut flour (or use whole wheat)
1 cup water
1 cup honey/maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa/carob
1/2 cup oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup chocolate/carob chips (optional)
Shake the water and ½ cup of the flour in a sealed container or a jar to blend the flour and water well and avoid lumps.
Thicken the flour/water mix over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool.
Mix honey, salt, vanilla, cocoa/carob and oil. Then add the rest of the flour-water mixture. Mix well.Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.
Tip: They taste better next day :)
Ultra-Fudgy Fudge Brownies
(serves 12) - from Joanne's vegan vittles
3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)
Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the brownies in the pan. Cut and serve.
Sinful Vegan Fudge Brownies
8 oz. unsweetened baker's chocolate
1 1/2 c. maple syrup, grade B
1 c. applesauce
1 1/2 c. soy milk or skim milk
1 tbsp. vanilla
2 c. firm tofu (not silken)
1 1/2 c. whole wheat flour or spelt flour
1 tsp. salt
2 1/2 c. walnuts or pecans
Begin by blending applesauce, tofu, soy milk or skim milk, maple syrup, and vanilla until it is completely smooth. Heat applesauce mixture with chocolate on low to medium heat. Stir frequently to keep chocolate from burning. When chocolate is entirely melted, preheat the oven to 375. Add flour and salt and stir or whisk until "just mixed." Last, stir in pecans.Pour batter into a greased 13x9x2 pan. Bake at 375F for 35-40 minutes until a toothpick stuck into the middle of the brownies comes out clean.
Tips
If you want to give your brownies an orange flavor, add 2 tbsp. orange zest or 1/4 c. cointreau. You can also add 2 tbsp. lime zest for a lime flavor, 1/4 c. amaretto for a cherry flavor, or 1/4 c. rum for a rum truffle flavor. Perhaps my favorite flavor is a cinnamon flavor, achieved by adding 1/4 c. (or more) cinnamon.
If you are vegan and you cannot find vegan baker's chocolate, use about 16 oz. vegan chocolate chips and decrease the amount of maple syrup by about 1/2 c.
Low Sugar Tofu Brownies
Ingredients:
1 1/3 cup whole-wheat flower
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 unsweetened applesauce
1 tsp canola oil
3 tbp brown sugar
1 (8 ounces) package silken low-fat tofy
1 tsp vanilla extract
1/3 cup cocoa powder
Preparation
Preheat oven to 350F. Grease a 9x9 glass oven dish. In a medium bowl, mix all dry ingredients.
In food processor or blender, blend all dry ingredients. Add wet mixture to dry mixture, all at once. Scrape misture into prepared pan, sprinkle with nut. Bake for approximately 20-25 minutes. Let cool for 15 minutes.
Caramelized Oranges
Ingredients
(serves 6)
6 navel oranges
1 cup water
4 tablespoons granulated sugar
Vanilla bean, split
Directions
Strip the orange by peeling the skins from the oranges with a vegetable peeler.Cut peel into thin strips and place in a saucepan with the water, sugar and split vanilla bean. Bring to a boil, then reduce flame to low and simmer slowly for about an hour until the peel is caramelized. Watch carefully and add a few extra drops of water if necessary.
Meanwhile, using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes so you are left with only the flesh of the oranges, collecting any juice in a bowl. Arrange the segments in a serving dish with the reserved juice, and cover with the caramelized peel. Cool before serving
(serves 6)
6 navel oranges
1 cup water
4 tablespoons granulated sugar
Vanilla bean, split
Directions
Strip the orange by peeling the skins from the oranges with a vegetable peeler.Cut peel into thin strips and place in a saucepan with the water, sugar and split vanilla bean. Bring to a boil, then reduce flame to low and simmer slowly for about an hour until the peel is caramelized. Watch carefully and add a few extra drops of water if necessary.
Meanwhile, using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes so you are left with only the flesh of the oranges, collecting any juice in a bowl. Arrange the segments in a serving dish with the reserved juice, and cover with the caramelized peel. Cool before serving
Banana Mousse
Ingredients
(serves 4)
2 tablespoons low fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 1/4-inch banana slices
Directions
Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth.Pour mixture into a small bowl; fold in yogurt. Chill.Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving..
(serves 4)
2 tablespoons low fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 1/4-inch banana slices
Directions
Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth.Pour mixture into a small bowl; fold in yogurt. Chill.Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving..
Sunday, September 2, 2007
Chocolate Banana Walnut Flourless Cake
Clafoutis au Chocolat aux Bananes et aux Noix
Ingredients
(Serves 4-6)
1 cup Low-fat Milk
2-3 Egg Substitutes
7 oz. Semi-Sweet Baking Chocolate
2 Bananas
2 tbsp. Walnuts
Powdered Sugar to decorate
Vegetable Spray and Granulated Sugar to line baking dish
Directions
Preheat oven to 350°F
Chop chocolate into small pieces and put in a bowl.
Heat up milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth.
Once batter is cool, add egg substitute, and whisk well.Spray a baking dish (or a flan dish) with vegetable spray and lightly coat with granulated sugar.
Cut bananas into thick slices. Line the bottom of baking dish with bananas. Then sprinkle walnuts on top of bananas. Pour chocolate batter into dish, over bananas and nuts, and bake for 15-25 minutes, depending on how firm you want it.
Take out of oven and sprinkle top with powdered sugar. Serve Warm.
Voilà!
Tip:
You can prepare this dessert ahead of time. I always do! Bake additional 5 minutes right before serving to warm back up!
Ingredients
(Serves 4-6)
1 cup Low-fat Milk
2-3 Egg Substitutes
7 oz. Semi-Sweet Baking Chocolate
2 Bananas
2 tbsp. Walnuts
Powdered Sugar to decorate
Vegetable Spray and Granulated Sugar to line baking dish
Directions
Preheat oven to 350°F
Chop chocolate into small pieces and put in a bowl.
Heat up milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth.
Once batter is cool, add egg substitute, and whisk well.Spray a baking dish (or a flan dish) with vegetable spray and lightly coat with granulated sugar.
Cut bananas into thick slices. Line the bottom of baking dish with bananas. Then sprinkle walnuts on top of bananas. Pour chocolate batter into dish, over bananas and nuts, and bake for 15-25 minutes, depending on how firm you want it.
Take out of oven and sprinkle top with powdered sugar. Serve Warm.
Voilà!
Tip:
You can prepare this dessert ahead of time. I always do! Bake additional 5 minutes right before serving to warm back up!
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