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Ally-oop Fruit Dip
Use fresh berries and melon when summer fruits are in season.
- One 8-ounce container lowfat vanilla yogurt
- Two tablespoons 100% orange juice concentrate
- One tablespoon lime juice
- 1/2 tablespoon brown sugar
- Two red apples, cored and sliced
- One pear, cored and sliced
- One peach, pitted and sliced
In a small bowl, combine yogurt, orange juice concentrate, lime juice, and brown sugar; mix well. Place bowl containing dip on a large plate and surround with fruit.
Makes 4 servings
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Previous Recipes
Slam Dunk Sundae
- 2 cups fresh, frozen OR canned* sliced peaches
- 2 cups lowfat vanilla yogurt
- 1 1/2 cups fresh, frozen OR canned* berries
- 1/4 cup lowfat granola cereal
*Canned fruit
packed in 100% fruit juice and drained
- Chop 1 1/2 cups of sliced peaches. Set aside the other 1/2 cup of
sliced peaches for sundae top.
- Prepare the sundae in 4 tall glasses. Layer into each glass: 1/4 cup
yogurt, 1/3 cup chopped peaches, another 1/4 cup yogurt, then 1/4 berries.
- Sprinkle each sundae with a tablespoon of cereal. Top with remaining
fruit.
Makes 4 servings
Breakaway Banana Split
- 1 small banana, peeled
- 1 cup lowfat vanilla yogurt
- 1/4 cup lowfat granola
- 1/4 cup fresh blueberries or other fresh berries
- Cut the banana in half lengthwise (from tip to tip).
- Spoon yogurt into a cereal bowl.
- Place the banana halves on the sides of the yogurt.
- Top yogurt with granola and blueberries. Serve.
Makes 1 serving
Spud Stuffers
- 4 baking potatoes
- 1 cup chopped tomatoes
- 1/2 cup grated lowfat mozzarella cheese (optional)
One topping (see below)
- Wash potatoes, and then pierce three times with a fork.
- Put in microwave. Cook on HIGH 6 minutes. Rotate potatoes 1/4 turn. Microwave on HIGH 6 minutes. OR bake in 400 ° F oven for 45-60 minutes.
- Meanwhile, place chopped tomatoes and ketchup in a medium bowl.
- Prepare topping. Stir topping into tomato and ketchup mixture.
- Remove potatoes from microwave or oven using a hot mitt or pad. Place on a plate and allow to cool until comfortable to touch. Slice lengthwise down center
- Spoon prepared topping into potatoes. Sprinkle each potato with two tablespoons mozzarella cheese and return potatoes to microwave. Heat on HIGH 1 minute or until cheese melts.
ITALIAN TOPPING
1/4 teaspoon garlic powder
1/4 teaspoon dry Italian herb seasoning
MEXICAN TOPPING
1/4 cup canned diced green chilies
2 tablespoons finely chopped red onion
SOUTHWEST TOPPING
1/2 cup canned corn, drained
2 tablespoons finely chopped green bell pepper
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Makes 4 servings.
Tip-Off Tostada
- 4 corn tortillas
- Nonstick cooking spray
- 1 cup fat free refried black beans or fat-free refried beans
- 3/4 cup shredded reduced-fat Monterey Jack cheese
- 1 cup nonfat sour cream or lowfat sour cream
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cup salsa
- Heat oven to 350 °F.
- Lightly spray both sides of each tortilla with nonstick cooking spray. Place tortillas on baking sheet. Bake 10 minutes or until crisp. Remove from oven.
- Spread 1/4 cup beans on each tortilla. Top each tortilla with 3 tablespoons cheese.
- Put back into oven. Bake until cheese melts, about 2 minutes. Removetortillas from pan and place each one on a dinner plate.
- Top each tortilla with 1/4 cup sour cream, 1/4 cup shredded lettuce, 1/4 cup shredded carrots, and 1/4 cup salsa. Serve.
Makes 4 (1-tostada) servings
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