Posted by Carole-Anne on March 31, 2008
This dessert salad has been a part of our traditional family recipes for Christmas for as long as I can remember. I have tried to reduce the calories so it is edible. It certainly is a big favorite among everyone I have served it too.
INGREDIENTS:
1 cup light sour cream
1 cup miniature marshmallows
1 cup pineapple tidbits, drained
1 tin mandarin oranges separated and drained
1/4 cup maraschino cherries, halved
1 cup long coconut strings
FOLLOW ME NOW:
This is easiest, fastest recipe I know of. Place all ingredients into a medium fancy glass bowl and gently toss until mixture is covered with sour cream.
Let sit several hours before serving.
Healthy Recipe will keep for up to 2 days.
Healthy Recipe serves 6 - 8 people.
Posted by Carole-Anne on February 23, 2008
Healthy Recipes was fortunate enough to come across this home made recipe, many years ago. It is easy to make, tastes marvelous and is a basic recipe.
INGREDIENTS:
2 whole oranges
1 cup pure, orange juice, with heart health check on it
2 eggs
1 cup raisins (Sun-Maid are best)
1 cup melted butter (or use extra virgin olive oil much better for you)
1 cup bran into hot melted butter
3 cups Nutri-flour
2 tsp baking soda
2 tsp baking powder
1 cup icing sugar, not packed
1 tsp sea salt
FOLLOW ME:
Place cut oranges and juice in blender.
Add eggs, butter and bran mixture and raisins together and mix.
Add liquid mix to dry ingredients and mix only until flour has been absorbed by liquid.
Bake 20 - 25 minutes at 400 F degrees.
Enjoy these yummy muffins - bran is great for system as well. You can replace butter with warmed olive oil, which is better for you, or just have one muffin instead of two!
Yummy orange muffins may be served for breakfast, brunch or for coffee and tea as a side dish.
Healthy Recipe yields 12 large or 24 small muffins.
Posted by Carole-Anne on
Healthy Recipes loves our fruit salads. We are so fortunate to live in a part of the world where we had access to beautiful fruit of all kinds; whatever is not grown in this beautiful Okanagan Valley, British Columbia, is imported. So, we have all the healthy goods at our fingertips - no excuse to be heavy.
This salad is particularly fancy, as it has a sparkle to it.
INGREDIENTS:
4 cups fresh strawberries halved
2 cups fresh blueberries
2 - 3 kiwi, peeled and sliced
2 bananas, sliced (put aside in bowl with lemon juice coating, to keep from turning brown)
1 cup seedless green and 1 cup seedless red grapes
2 tsp fresh lemon juice
1 small bottle Ginger Ale
2 tsp lemon juice
1 8-ounce container plain or vanilla fat free yogurt
NOW FOLLOW ME:
In large dressy glass salad bowl, combine strawberries, bananas coated in lemon juice, blueberries, kiwi, red and green seedless grapes. Mix salad by tossing gently.
In a small bowl, combine yogurt, lemon juice, vanilla and mix well. Set aside.
When ready to serve, pour Ginger Ale over fruit in large fancy bowl.
When serving each bowl, top with a dollop of the yogurt mixture. This is the tastiest fruit salad with a zing to it.
Healthy Recipes gives a thumbs up! This is a Traditional Recipe at our house, for birthdays, parties etc.
Healthy Recipe serves 8 to 10 people.
Posted by Carole-Anne on
Healthy Recipes must offer this Traditional Cake that I made for my Dad so many times on his birthdays. It is one dessert that is not eaten that often so just remember portion control.
Angel cake is low in calories and fat. The filling is a lemon pie filling, which does contain sugar and the outside can be made of whipping cream or meringue.
INGREDIENTS:
1 Angel Lemon cake
1 Lemon pie filling (large)
1/2 litre of whipping cream (add 1/4 cup icing sugar)
OR: 8 egg whites to make meringue
1 lemon
NEXT TO DO:
Make the Angel Lemon cake as per instructions and pour into tube pan and bake as per instructions on box.
Make the lemon pie filling while the angel cake is cooking, following instructions on package. When pie filling thickens, remove from stove and let cool off, stirring twice and covering in between.
When Angel cake has cooled off, cut the cake into 3 circles. Use the cooled lemon pie filling to fill each layer. Place the cake on a fancy cake dish if you are using whipping cream.
Cream whipping cream using 1/2 cup to 3/4 cup icing sugar, adding until whipping cream has thickened to perfection.
Cover the entire cake with whipping cream. Shred some of the lemon zest and sprinkle all over cake. Garnish around the bottom edges with remainder of the lemon cut in circles and twisted. Voila - cake is ready to serve. It looks incredibly, fresh, wonderful and I am always proud to serve this cake.
Should you wish to use lemon meringue, beat eggs adding a touch of cream of tartar, and until eggs are whipped to shiny perfection. Spread onto entire cake. Preheat oven to 350F degrees, and place cake in oven only long enough to brown the top and sides a tiny bit. Voila - remove and serve.
Most people prefer the whipping cream topping, but if you are being very calorie conscious, yet want this cake, meringue is the answer.
If you like nice dressy tableware and platters, check out our next site which is http://www.sterlingflatwareset.com for everything to delight the eye.
Healthy Recipe serves 8 pieces of this marvelous Angel Lemon Cake.