ell. Stir together buttermilk and food color. Mix flour, cocoa and
Chop the frozen strawberries then place in a blender.
In a bowl whisk the sugar into the cream; with the blender going, slowly add in the cream/sugar mixture through the opening in the lid, stopping to stir the mixture 3-4 times.
Blend until smooth but still with small bits of strawberries. in the mixture (the cream will thicken slightly).
Transfer to a shallow pan and freeze until firm (about 2-3 hours).
auce:
Puree raspberries in blender, Press through sieve to remove
ombine the can of dog food and 10 oz of water
Break angel food cake into small pieces in a 9 x 13-inch pan. Mix instant pudding, milk and ice cream in blender.
Spread mixture on cake and refrigerate.
Bake cake as directed.
Break 5 candy bars into small pieces and add slowly into blender.
Chop until finely ground.
Mix candy, Cool Whip and butterscotch together in bowl.
Slice cake into 3 equal layers.
Ice each layer of cake with mixture.
Finely chop remaining candy bar in blender and sprinkle on top of decorated cake.
Refrigerate.
When serving, cut with a serrated knife using a sawing motion.
ut the cat food in a food processor or blender and grind to
Start out by pouring 3 ounces of liquid into feeding container (e.g. sippy cup. This method is ideal because you don't have to worry about breaking out the blender). Add pureed fruit/veggies, oatmeal cereal and the flax seed meal. Add lid and shake well. Add more liquid if need be.
Mix together Ricotta cheese and yogurt in blender or food processor until smooth. Arrange half of cake cubes in bottom of a medium size glass bowl. Top with 1 cup of the berries. Top with 1 1/2 cups of cheese-yogurt mixture. Decorate with the remaining 1/4 cup berries. Top each serving with 1 tablespoon Cool Whip.
Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 cup of the berries.
Top with 1 1/2 cup of the cheese-yogurt mixture.
Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
Decorate with the remaining 1/4 cup berries.
Top each serving with 1 T whipped topping.
This makes six servings at 5 points each per serving.
Preheat oven to 325 degrees.
Prepare 13 x 9 pan.
Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Break up the cake and layer 1/2 of it on bottom of bowl.
Put strawberries in blender (1 carton at a time) and blend.
Spread these over cake.
Whip cream and add 1/2 cup sugar per carton. Put whipping cream over strawberries.
Repeat these layers and add a few fresh strawberries to top for garnish.
Serves 8.
Mix all ingredients in food blender except spinach.
Chill and serve over spinach.
or the baby food. Incorporate flour into baby food by mixing in
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches