1/2 c. unsweetened orange juice
24 unsweetened strawberries
Stevia or other sweetener to equal 2 tsp. Sugar
Blend in blender and freeze until firm.
Choose your fruit. Remove seeds, pits, stems etc. then chop.
Taste a small amount to see how sweet it is. If it’s too sour/tart add a bit of sweetener to it as well.
For every 2 cups of fruit, add 1/4 c. water
Cook until fruit is soft and mushy (10-15 mins). Mash with potato masher into a good puree.
Continue simmering until puree is thick.
Place a sheet of plastic wrap or parchament paper (not wax paper as it will stick) in the bottom of a cookie sheet.
Smooth a thin layer of pureed fruit with the edge of a plastic spatula.
Place in the oven to dry at the lowest heat, about 120F, for about 2 hours, or until dry, then remove and cool.
Peel off and roll in plastic wrap.
For variety, sprinkle with finely chopped walnuts before drying.
1 c. plain popped popcorn (unsalted, preferably air popped)
1 c. bite-size shredded wheat biscuits (shreddies works good too)
2 tbsp. raisins
1 tbsp. dry roasted sunflower seeds
1/2 tsp. ground cinnamon
Mix first 4 ingredients.
Sprinkle cinnamon over mixture and toss lightly.
(Can be made in larger quantities and stored in an airtight container at room temperature.)
Yields 2 cups (2 servings).
3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
dash of cayenne pepper (optional)
In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs.
Make a well in the center and stir in the milk to form a stiff dough.
Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
Preheat oven to 375°F while the dough is chilling.
When you’re ready to bake, roll out dough on a lightly floured work surface to 1/8-inch thickness.
Cut out with small cookie cutters into desired shape. Transfer cut out crackers to a non-stick cookie sheet.
Prick surface of crackers with a fork.
Bake 4 to 5 minutes, until crackers are lightly browned on the bottom.
Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom.
Cool completely on a wire rack. Store in an airtight container.
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough.
Refrigerate the dough 1 hour to chill.
Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet.
Bake for 15 to 20 minutes, until the edges are a light golden brown.
Cool and store in an airtight container.
This recipe isn’t as easy as some others, but well worth the extra bit of effort!
4 pieces dried shiitake mushrooms, soaked in hot water to rehydrate, sliced thinly without stems
1 bunch spring onions, sliced
1 clove garlic, chopped
1 teaspoon fresh ginger, grated
1 piece red bell pepper, chopped
2 cups chinese cabbage, chopped
1/3 cup bamboo shoots, sliced thinly
1 teaspoon Light soy sauce
1 tablespoon chili sauce
1/2 teaspoon fish sauce
1/4 cup Wansuy chopped
1 cup togue
15 pieces lumpia wrapper
1 tablespoon olive oil
1 tablespoon cooking oil spray or olive oil
1/4 cup light soy sauce
1/4 cup Chili sauce
2 tablespoons calamansi juice
1 teaspoon muscovado sugar
1 tablespoon wansuy, chopped
1 piece siling labuyo, seeded and chopped
Preheat oven to 250-300F
Heat frying pan and drizzle with olive oil.
Saute onions, garlic and ginger until slightly cooked.
Add mushrooms, bell pepper, cabbage, and bamboo shoots. Cook slightly.
Add soy sauce, chili sauce and patis. Cook until cabbage is slightly wilted.
Remove from heat and add wansuy and bean sprouts. remove excess liquid.
Get 1 piece lumpia wrapper and fill with 1 tablespoon vegetable mixture. Fold. Repeat with remaining wrappers.
Place spring roll on baking sheet sprayed with cooking spray or oil.
Bake 15 minutes or until lightly browned
Prepare sauce by combining ingredients and spooning over rolls.