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| Eat Smart. Be Fit. Live Well. It's what our recipies are
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Apple-Cramberry Walnut Crisp
Cooking Light Magazine
The Combination of oats, whote wheat pastry flour and walnuts makes the topping taste a little like a granola bar. This dish can be made ahead and warmed in a 250 degree oven while you eat dinner. It's great served with low fat vanilla ice cream. |
Banana Bread Pudding with Caramel Sauce
Cooking Light Magazine
Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day old bread. You can also you fat-free fudge topping in place of the caramel topping. |
Chocolate Chip Meringues with Strawberries
04-16-2004 - from Cooking Light Magazine
You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture (no thawing required). You can also substitute raspberries for the strawberries, if you prefer. |
Peach and Blueberry Cobbler
04-16-2004 - by Sally Sampson
Cobblers are comfort food: homey, juicy, and warm. By substituting skim milk for the butter and whole milk in the traditional recipes, you eliminate the fat but let the great flavors remain. For variety, substitute strawberries for the blueberries, or nectarines or pears for the peaches. |
Rice Pudding
12-01-2007 - Cooking Light Magazine
Short-grain, starchy white rice, such as Arborio, provides silky texture and creamy consistency for this satisfying dessert with universal appeal. |
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