Thanks Alex and Dean for these fabulous additions to my pinapalia collection!
Fat
Burning Foods Cookbook: Menus and Recipes for Fat-Burning Success, Edited by Betty
Bianconi 1995 Maryland USA
Three-Fruit
Salad
1 apple (Red Delicious, Gala)
cored, unpeeled and cut into small pieces; 1 banana, peeled and sliced; ¼ cup
pineapple chunks, drained; ¼ cup nonfat plain yogurt; 1 tblsp pineapple juice;
1 tsp sigar; 1/8 tsp nutmeg; lettuce for garnish (optional)
In small bowl, mix apples,
bananas and pineapple. For dressing, in another bowl, mix yogurt, pineapple
juice, sugar and nutmeg until well blended. Pour over fruit; toss gently to
coat. Serve on bed of lettuce, if desired. Makes 4 servings.
Fruit
Yoghurt Parfait
1 can (16oz/450g) sliced peaches,
drained; 2 containers (8 oz/225g each) nonfat vanilla yogurt; 1 cup quartered
seedless grapes; 2 medium pears, peeled and sliced; 1 can (8oz/225g) pineapple
chunks, drained; lite nondairy whipped topping (optional); 4 maraschino
cherries (optional)
Reserve 8 peach slices for
garnish. In each of 4 parfait glasses, layer ¼ remaining peaches, some yogurt, ¼
grapes, some yogurt, ¼ pears, some yogurt, ¼ pineapple and remaining yogurt.
Top with dollop of whipped topping and cherry, if desired. Garnish each with 2
reserved peach slices. Makes 4 servings.
Frozen
Pineapple Yoghurt
2 cups nonfat plain yogurt; 1
can (16oz/450g) undiluted thawed frozen pineapple juice concentrate; 2 tspn vanilla
extract; sugar or artificial sweetener to taste (optional)
In small bowl, stir yogurt,
juice concentrate and vanilla until well blended. Add sugar or artificial
sweetener, if desired. Spoon into shallow metal baking pan; freeze, uncovered,
until partially frozen. In large bowl with mixer, beat yogurt mixture until slushy;
return to chilled pan. Freeze until firm. To serve, soften in refrigerator 30
to 40 minutes before scooping. Makes 5 servings.
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