| Heart-Healthy
Snacks/Desserts |
| Berry
Banana Smoothie |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
|
1 banana, peeled, sliced &
frozen
|
3
Tbs. low-fat vanilla yogurt
|
|
¼ cup fresh or frozen
strawberries
|
Sliced strawberries, opt.
|
|
1 cup orange juice
|
|
|
In
a blender container, combine frozen banana slices,
strawberries, orange juice and yogurt.
Cover and blend until smooth.
Pour in tall glasses and garnish with sliced
strawberries. Makes
2 servings.
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| Yummy
Jell-O Cake |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
-
6-ounce
package strawberry-banana Jell-O
-
29-ounce
can sliced peaches, drained & chopped
-
4
bananas, sliced
-
8-ounce
carton fat-free whipped topping
-
1
prepared angel food cake, torn into bite-size pieces
Prepare
Jell-O according to package directions; cool.
Line a 10-inch tube pan with waxed paper.
Layer half of peaches, bananas, whipped topping and
cake pieces in prepared pan. Repeat layers. Pour
cooled Jell-O over layers.
Refrigerate for several hours or until congealed.
Invert onto serving plate and peel off waxed paper. |
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| Lemon
Luscious Cake |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| 1
package yellow cake mix |
3-ounce package lemon Jell-O |
| 2
cups boiling water |
Lemon Pudding Frosting
(recipe below) |
|
Heat
oven to 350 degrees. Prepare
cake by the no-cholesterol directions on package and bake as
directed in 9x13-inch pan.
Cool cake on wire rack for 30 minutes.
With a fork, poke holes over surface of cake.
Prepare Jell-O by combining with boiling water until
dissolved. Slowly
pour gelatin over cake, cover and refrigerate several hours.
Spread Lemon Pudding Frosting over cake.
Keep cake refrigerated. |
|
Lemon
Pudding Frosting:
1 cup skim milk
¼ cup powdered sugar
8-ounce container fat-free whipped topping
In
a mixing bowl, combine milk, pudding mix and powdered sugar.
Beat with a wire whisk until blended.
Stir in whipped topping until thoroughly combined. |
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| Almond
Poppy Seed Angel Food Cake |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams) |
1
½ cups egg whites
(10 to 12 large eggs) |
1
½ cups powdered sugar
2 Tbs. Poppy seeds
Glaze (recipe below)
¼ cup sliced almonds |
| 1
½ tsp. cream of tartar |
| 1
tsp. almond extract |
| 1
cup sugar |
| 1
cup flour |
|
|
Let
egg whites stand at room temperature 30 minutes.
Heat oven to 350 degrees.
In extra-large mixing bowl, beat egg whites, cream of
tartar and almond extract with an electric mixer on medium
speed until soft peaks form (tips curl).
Gradually add sugar, 2 Tbs. At a time, beating until
stiff peaks form (tips stand straight).
In
a separate bowl, combine flour, powdered sugar and poppy seeds
with wire whisk. Gently
fold in one-fourth of flour mixture over egg whites.
Repeat, folding in remaining flour mixture by fourths.
Pour batter into an ungreased 10-inch tube pan.
Gently cut through batter with spatula to remove air
bubbles. Bake on
lowest rack in a 350-degree oven for 40 to 45 minutes or until
golden brown and top springs back when lightly touched.
Immediately invert cake (leave in pan).
Cool completely (about 1 hour).
Loosen cake from pan with narrow spatula and gently
invert onto serving plate.
Drizzle Glaze over cake and sprinkle with almonds.
Glaze:
Combine 1 ½ cups powdered sugar, 2 Tbs. water and ½ tsp.
almond extract in a small bowl. |
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| Hershey
Chocolate Cake |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| 1
¼ cups flour |
1
cup sugar |
| 1/3
cup unsweetened cocoa |
1
cup skim milk |
| 1
tsp. soda |
1
Tbs. vinegar |
| 6
Tbs. light margarine, melted or applesauce |
½
tsp. vanilla extract |
|
Mocha
Frosting (recipe below) |
|
Heat
oven to 350 degrees. In
mixing bowl, combine flour, cocoa and soda; set aside.
In separate bowl, combine melted margarine or
applesauce and sugar. Add
milk, vinegar and vanilla extract; stir to blend.
Stir into dry ingredients and whisk until well blended.
Pour batter into 9x13-inch or two (2) greased and
floured 8-inch cake pans.
Bake at 350 degrees for 25 to 30 minutes until tests
done with a toothpick. Cool
and spread with Mocha Frosting.
|
|
|
Mocha
Frosting:
|
| 4 cups
powdered sugar |
3 Tbs.
cold coffee |
| 3 Tbs.
unsweetened cocoa |
½ tsp.
vanilla extract |
| 3 Tbs.
skim milk |
|
| In
mixing bowl, combine all ingredients and blend until smooth.
Add more powdered sugar, if needed, to reach spreading
consistency. |
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| Honey-Do
Brownies |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| ¾ cup
brown sugar |
1 cup
flour |
| 3 Tbs.
margarine, softened |
½ tsp.
baking powder |
| 1/3 cup
honey |
¼ tsp.
salt |
| 2 tsp.
vanilla extract |
2 Tbs.
finely chopped pecans |
| 2 egg
whites |
|
|
Heat
oven to 350 degrees. Combine
brown sugar with margarine and beat at medium speed of
electric mixer until well blended, about 2 minutes.
Reduce speed to low and beat in honey, vanilla extract
and egg whites until smooth.
Add flour, baking powder and salt; beat until just
combined. Spread
batter evenly in greased 8-inch square baking pan.
Sprinkle with pecans.
Bake at 350 degrees for 20 to 25 minutes or until
toothpick inserted in center comes out clean and edges are
lightly browned. Cool
completely in pan on wire rack.
When cool, cut into squares.
Makes 16 brownies. |
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| Carrot
Muffins |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| 2 ¼
cups flour |
8 ounces
non-fat vanilla yogurt |
| ½ cup
sugar |
½ cup
liquid egg substitute |
| 1 tsp.
cinnamon |
½ cup
applesauce |
| 1 tsp.
soda |
½ cup
raisins |
| 1 tsp.
salt |
1/3 cup
brown sugar |
| ½ tsp.
baking powder |
1 tsp.
vanilla extract |
| ¼ tsp.
ground ginger |
Powdered
sugar |
| 1 ½
cups finely shredded carrots |
|
|
Heat oven to 350 degrees.
In a bowl, combine flour, sugar, cinnamon, soda, salt,
baking powder and ginger; set aside.
In large bowl, combine carrots, yogurt, egg substitute,
applesauce, raisins, sugar and vanilla extract until well
combined. Stir
flour mixture just until moistened.
Spoon batter into greased muffin cups.
Bake at 350 degrees for 25 to 30 minutes or until tests
done with a toothpick. Cool
in pan for 10 minutes; remove and cool on wire racks.
Sprinkle with powdered sugar.
Makes 12. |
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| Apple-Raisin
Muffins |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| 2 cups
flour |
¾ cup
buttermilk |
| ½ cup
brown sugar |
½ cup
applesauce |
| 1 tsp.
baking powder |
2 egg
whites |
| ½ tsp.
soda |
2 Tbs.
vegetable oil |
| ½ tsp.
cinnamon |
1 cup
peeled & chopped apples |
| ½ tsp.
salt |
1/3 cup
raisins |
|
Heat
oven to 350 degrees. In
a mixing bowl, combine flour, sugar, baking powder, soda,
cinnamon and salt; set aside.
In separate bowl, combine buttermilk, applesauce, egg
whites and vegetable oil.
Combine the two mixtures until moistened.
Fold in apples and raisins.
Pour batter into greased muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until tests
done. Makes 12 muffins. |
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| Chocolate
Chip Cookies |
| (from
As You Requested II Favorite Recipes From Linda’s Kitchen,
by Linda Adams)
|
| 2-3/4
cups flour |
¾
cup brown sugar |
| 1
tsp. soda |
1
tsp. vanilla extract |
| 1
tsp. salt |
½
cup liquid egg substitute |
| 1
cup applesauce |
12-ounce
package reduced-fat chocolate chips |
| ¾
cup granulated sugar |
| Heat
oven to 375 degrees. In
mixing bowl, combine flour, soda and salt; set aside.
In separate bowl, combine applesauce, sugars, vanilla
extract and egg substitute until blended.
Stir in flour mixture until blended.
Stir in chocolate chips.
Drop batter by spoonfuls onto greased cookie sheets.
Bake at 375 degrees for 9 to 11 minutes or until edges
are brown. Makes
5 dozen. |
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Entrees
| Salads
| Appetizers
| Snacks |
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