combine ingredients together for a healthy low fat soup with taste!
can keep in the fridge for 3 days!
divide into cup quantities and use within 3 days.
Combine bananas; strawberries or mango slices; grape juice or fruit nectar; yogurt; and, if desired, honey in a blender container.
Cover and blend until smooth.
Pour into six tall, chilled glasses.
If desired, sprinkle with ground pistachio nuts.
Makes 6 smoothies.
Note: For two-tone smoothies, make mango smoothies and strawberry smoothies.
Transfer to separate pitchers or glass measuring cups.
Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.
Pour the cereal into a bowl.
Add the Splenda, Cinnamon and Wheat Germ.
Dice up the apple, leaving on the skin. (I use my mini food processor). This is where you can feel free to substitute a Weight Watchers 1 Point Yogurt or some other type of fresh fruit that is 1 point.
Add the water (I use hot but I'm sure it doesn't matter if it starts out cold).
Add the juice.
Microwave for 1 minute.
Stir.
If not hot enough for your taste, microwave another 30 seconds or so.
Mix all ingredients except cabbage in large pot; cook about 15 minutes, then add cabbage and cook until cabbage is tender.
If you eat this twice a day, there can be weight loss of 5 to 8 pounds per week.
The more soup you eat, the more weight you will lose.
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.
Bring water to a boiling temperature.
Add 1 tablespoon of green tea and oolong tea in hot cup of water.
Allow steep for about 5 - 10 minutes.
Strain the liquid and let it cool.
Drink this tea twice a day.
Have it 1 cup of tea in the morning and one in the evening or late afternoon.
Pour milk or fruit juice into smoothie maker or
In a blender, add 5 ice cubes, the fruit juice of your choice, and the yogurt, blend until smooth.
Add fruit and remaining ice cubes, and blend again until smooth.
Break out the straws and enjoy!
Add fruit, yogurt, sugar or honey to a blender. Blend until smooth, if it is too thick, add milk to your desired consistency. Serve in cups or freeze into popsicles.
Combine the bananas, fresh fruit and juice. Add a couple of ice cubes and blend.
May add honey, and/or cinnamon and vanilla.
Crush all cereal. Combine all dry ingredients and set aside.
Chop fruit cocktail, reserving juice. Mix with chopped cherries.
Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail.
Blend with dry ingredients and fill greased muffin tins to 2/3 full.
Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8\" baking
Cook, stirring, over low heat for 2 mins, or until sugar
Use pineapple juice to mix pudding mix with Tang.
Mix well and add fruit.
Chill at least 2 hours.
Drain fruit, save juices!!!
Use juice in place of milk as directed on pudding box.
Pour pudding mixture over fruits, chill and
serve.
Most
any type fruits can be used and this stores well in refrigerator.
Preheat an oven to 160 C / 320\u00b0F.
Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
Bring to the boil and simmer just for a minute.
Sieve the flours, baking powder, baking soda, xanthan and salt together.
Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
Place in a greased round tin lined with baking paper.
Bake for about 45 minutes to an hour until a skewer comes out clean.
Preheat the oven to 350 deg F.
Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
Spread the topping mixture over the fruit.
Bake for 45 minutes.
Preheat oven to 180\u00b0 C (350\u00b0 F). Grease 11\" X 7\" pan.
Mix together flour, eggs, butter, sugar and mixed spice.
Add coconut and fruit. Beat well.
Press into pan and bake for 26-30 minutes.
Cut into squares while warm.
Mix cream cheese until smooth; mix in yogurt, lemon juice and pudding mix.
Pour into a graham cracker crust and top with fruit, if you desire.
Chill.
Easy and delicious.