Posted by Carole-Anne on November 13, 2008
Healthy Recipes recommends this tasty, low-fat dish with calorie-reduced syrup and cinnamon for part of your healthy living diet. If you wish to, you may remove some of the yolk to cut cholesterol when making the egg mixture to dip the French toast in. What I love about this recipe is it can be used for breakfast or brunch and the calorie count is low 175 per slice.
Add fresh fruits of your choice and enjoy this light meal.
INGREDIENTS:
Use one large egg and two egg whites.
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 ground nutmeg
Calorie-reduced Maple Syrup optional
FOLLOW ME:
Using a shallow bowl, whist the egg and egg whites until foamy.
Add milk, vanilla, cinnamon and nutmeg, beating well and set aside.
Preheat oven to 200 F degrees.
Spray vegetable oil lightly in a large skillet and heat skillet to medium.
Dip four of bread slices into egg mixture.
When golden brown, turn pieces of French bread over.
Divide French toast on 4 plates.
Garnish with your favorite chopped fruit, sprinkling lightly with cinnamon and top with calorie-reduced Maple Syrup. Enjoy!
Healthy Recipe serves 4 people. Enjoy!
Posted by Carole-Anne on January 11, 2008
Healthy Recipes has made these chocolate zucchini cake loaves many times because it is so fast, is a never-fail recipe and makes 4 loaves at once.
Zucchini is extremely low in calories and is grown plentifully in any warm temperatures. Zucchini’s are great in stews, soups, fried in extra virgin olive oil, and many other varieties of cooking, as we will see today while we make these chocolate zucchini loaves.
The taste of the zucchini is complimented by real Cocoa, and cinnamon. This combination is just the best. Your company will love it and your kids will too; it can be frozen after cooling, will last in freezer for 6 weeks, and for a treat, use it as a dessert with low calorie ice cream with a cherry on top!
INGREDIENTS:
4 cups grated zucchini
1 1/2 cup butter
2 1/2 cups brown sugar
6 eggs
4 tsp vanilla
5 cups Nutri-flour
Dash of sea salt
1 cup cocoa
5 tsp baking powder
3 tsp baking soda
1 tsp cinnamon
NOW FOLLOW ME:
Cream butter and brown sugar
Add eggs and beat well.
Add dry ingredients alternately with the milk.
Add zucchini and vanilla.
Before pouring batter into pans, spray them with oil. If pans are old and batter may stick, just put piece of wax paper or foil on the bottom of the pans.
Bake at 350F degrees for 45 minutes (test with toothpick to see it comes out clean).
I love to serve my slices of cakes or flat bread on fancy dishes as it makes me feel just a little classy. If you are looking for something special to serve, I have another site you may be interested in look up under: www.antiquesilverflatwareset.com
Healthy Recipe makes 4 delicious loaves.
PS: If you want to doll this recipe up: Just add some chopped ginger, pumpkin seeds, raisins or chocolate chips (low fat).
If you want just plain chocolate cake with the zucchini, add a dollop of E.D Smith’s sour cherry pie filling on top with a dash of whipped cream. This is a really deluxe dessert, but it is a hit! I have done this many times. Each loaf can be different.
