old southern favorite, made low-calorie! from ada.
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this has the taste and the texture of a graham cracker crust, but without the fat and calories and with necessary fiber. it's absolutely delish! feel free to use more cereal if you prefer thicker crusts. the recipe is more than easily adaptable! use for c
from the complete book of raw food. this recipe was submitted by rose lee calabro. i had this for my breakfast today (day 3 of going raw) with a glass of fresh almond milk. prep time is an estimate and cook time is actually dehdrator time. http://
this is the best (non-chocolate) dessert i have ever made. i must credit the idea for the recipe to my boss's husband, harold. when i made these for the family at christmas time, i had a hard time convincing everyone that i actually made them and didn't b
i absolutely love this recipe because it gets most of its creaminess from cream cheese instead of sour cream, but it still has a zing from the dollop of sour cream stirred in at the end. (i'm not a fan of the heavy sour cream flavor of a lot of recipes..
this is a simple recipe from the better homes and gardens magazine. it's simple enough for kids to make, tastes good and is vegan to boot! i have made it as written but prefer it with some chocolate covering, whether truffle, chocolate flakes or dipped in
you will want to save some of the pasta cooking water because it will be used to extend the butter-cheese sauce. from family circle note: the nutritional value that zaar calculates is way off the mark from the magazine's calculations. this is featured in
a "loaded" potato with just one sauce! i've been using this delightful sauce for years....it is soooo good. any leftover sauce is good on most hot vegetables, too. the cook time is for softening the butter. if possible, don't use any substitutions for but
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