Prepare Jello Fat Free Chocolate (or chocolate fudge or even vanilla) pudding with either skim milk or soy fat free milk as directed. Cool.

Cut Pecan brownies into very small squares and gently mix into the pudding. Then gently add Ultra Low Fat Cool Whip and mix. Pour into parfait glass. Top with berry. Enjoy.

Don’t tell anyone the brownies are made with kidney beans and they will never guess!

Posted on April 30th, 2007 by neslyn
Filed under: Sweet Tooth | No Comments »

I know this may not sound good, but they are a healthy alternative to regular brownies and they really taste OK. Just don’t tell anyone they are made with beans! You can eat these plain, or see Chocolate Brownie Delight for a special treat.

• 1 can white or red kidney beans or black beans, drained and rinsed
• 1/2 cup skim milk (or soy fat free milk)
• 1/3 liquid egg
• 1/4 canola oil
• 1 Tblsp. vanilla
• 3/4 cup Splenda (1/2 tsp. Stevia)
• 1/2 cup whole wheat flour
• 1/2 cups unsweetened cocoa powder
• 1 tsp. baking powder
• pinch salt
• 1/2 cup chopped toasted pecans

1. In food processor, puree beans until coarse. Add in milk, liquid egg, oil and vanilla and puree until smooth, scaping down sides a few times – set aside.
2. In large bowl, combie sugar substitute, flour, cocoa, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Scrape batter into parchment paper-lined 8 inch square baking pan, smoothing top. Spinkle with pecans.

• Bake in 350 degree F over for about 18 minutes or until cake tester inserted in centre comes out clean. Let cool.
• Makes 16 brownies.

Posted on April 30th, 2007 by neslyn
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• 2 – 3 beaten eggs
• 1 cup cottage cheese
• 2 tsp splenda (or 1/4 tsp stevia) (or banana)
• 1 cup uncooked oatmeal
• spinkle of cinnamon
• splash vanilla
• Dump everything into your blender in this order and blend until smooth. Cook as your would any pancakes. Top with fruit and yogurt.

NOTE: These are really good even teenages like them. Even if you don’t like cottage cheese, these are GOOD.

Posted on April 30th, 2007 by neslyn
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• 1 or 2 large cans crushed tomatoes (I use fresh tomatoes because I don’t like canned tomatoes and I really like the taste of fresh tomatoes)
• 6 large green onions – chopped
• l large can beef or chicken broth – sodium reduced – or use home made
• 1 package vegetable soup mix dry (knorr is good)
• 2 green peppers (you can buy fozen mixed peppers that work just as well – less work)
• 2 lbs carrots chopped (I use baby carrots because they are easy)
• 1 bunch celery chopped
• 2 can green beans (or you can use 1 can yellow and 1 can green)
• Season – boil everything for 10 then simmer until vegetables are tender.

1. You can add other vegetables if you like (I’ve used turnip and parsnip). I’ve also added cooked lentils for a more hearty soup ( they are also a source of protein).
2. This soup tastes great. I find it get a bit mushy in the fridge after 4 or 5 days, but it freezes very well. Put 1 portion in a glass jar, and just defrost it whenever you want a quick meal.

Posted on April 30th, 2007 by neslyn
Filed under: Soups | No Comments »

This bread is quick and easy.  You can add any flours you like, and this recipe is easy to adapt so it is gluten-free.  Just check the flours and make sure they are gluten-free.  Quinoa is getting to be a popular flour, it is high in protein and also gluten-free and it can easily be added to your other flours to make this bread.  This bread will be very dense and crumbly, but delicious toasted with a berry topping or jam.

• 3 cups flours (any combination works – I use stone ground whole wheat, soy flour, guinoa, brown rice flour, wheat germ, dry milk powder, bran and whatever I have on hand).
• 1/2 cup Splenda (or 1/2 tsp. stevia)
• 2 tsp baking powder
• 1 tsp. baking soda
• 1 tsp salt
• mix together and the add and mix quickly:
• 3/4 cup milk (you can use soy milk or water and skim milk powder)
• 1 cup buttermilk or 3/4 cup milk mixed with 1/4 cup vinegar

1. Bake in loaf pan or muffin tins at 350 degrees F for 30 minutes then at 325 degrees F for another 20 minutes until the top is brown. If you are making muffins, you can add raisins, dates, nuts, etc. Experiment until you get what you like.  You can also add spices (i.e. cinnamon) for added flavor.
2. I like to make several batches of the dry ingredients in a container and put it in the freezer, which makes it quick and easy to prepare on those busy days.  Then it only takes a few minutes to prepare, then pop in the oven and in an hour you have fresh bread.

Posted on April 30th, 2007 by neslyn
Filed under: Bakery | No Comments »