This issue "V"  
04-30-09
 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Vanilla and Chocolate Covered Strawberries
2. Vegetable Broth for Vegetarians
3. Veggie Dip
4. Very Berry Trifle
5. Vitamin Boost Smoothie
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1. Title: Vanilla and Chocolate Covered Strawberries
Yield: 2 Servings
Categories: Desserts, Chocolate

Ingredients:

  1 2/3 c  (10 oz pkg) vanilla milk flavored chips
      2 tb Shortening (not butter, margarine or oil), divided
      1 c  Semi-sweet chocolate chips
      2    Pts fresh strawberries, rinsed, patted dry and chilled


  Cover tray with waxed paper. In medium micro-wave safe bowl, place vanilla
  milk chips and 1 TBSP shortening. Microwave at high (100%) 1 minute; stir
  vigorously until chips are melted and mixture is smooth. If necessary,
  microwave at high and additional 30 seconds at a time, just until smooth
  when stirred.
 
  Holding by top, dip lower two-thirds of each strawberry into vanilla
  mixture; shake gently to remove excess. Place on prepared tray; refrigerate
  until coating is firm, at least 30 minutes. In clean, microwave safe bowl,
  repeat microwave process with chocolate chips; dip loew third of each
  berry. Refrigerate until firm. Cover and refrigerate leftovers. Makes about
  2 to 3 dozen berries.
 
  Taken from Best Recipes Magazine, May/June 1992
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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2. Vegetable Broth for Vegetarians

Servings:
10
Preparation Time: 15 min.
Cooking Time: 120 min.
 
Ingredients:

4 cup water
1 largeonion\cooked, cut into pieces
2 largecarrot\cooked, peeled and sliced
4 celery rib, with leaves, cut into large pieces
2 tomato\cooked, halved
3/4 Lbs. cabbage, cut into pieces
1 piece fresh ginger root, 3-0/1 inches, coarsely chopped
6 mushroom\cooked, halved
6 clove garlic, with skins
8 sprig parsley
5 whole black peppercorn
5 whole clove
1 largebay leaf

This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Low Sodium

Cooking Directions:
Put all ingredients and salt to taste in a large pot and bring to a boil. Reduce heat to low and simmer about 2 hours. Strain through cheesecloth and serve with matzo balls.

 
Per Serving: calories 45, fat 1.8g, calories from fat 36%, protein 1.9g, cholesterol 0.0mg, dietary fiber 3.0g

Nutrients Exchanges
Calories 45 Milk Exchanges 0.0
Protein 1.9g Vegetable Exchanges 1.8
Carbohydrates 10.0g Fruit Exchanges 0.0
Dietary Fiber 3.0g Bread Exchanges 0.0
Sugar 4.7g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 1.8g Lean Meat Exchanges 0.0
Saturated Fat 0.6g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.6g Fat Exchanges 0.0
Poly-unsaturated Fat 0.6g
% Calories from Fat 36%    
Cholesterol 0.0mg
Sodium 49.2mg
Vitamins Minerals
Vitamin A 558.6IU Calcium 47.2mg
Thiamin (B1) 0.6mg Copper 1.9mg
Riboflavin (B2) 0.6mg Iron 1.1mg
Niacin (B3) 1.1mg Magnesium 20.6mg
Vitamin B6 1.0mg Manganese 0.6mg
Vitamin B12 0.0mcg Phosphorus 52.7mg
Vitamin C 21.8mg Potassium 361.4mg
Vitamin E 0.6IU Selenium 3.1mcg
Folate 34.1mcg Sodium 49.2mg
Pantothenic Acid 0.5mg Zinc 1.0mg

Source: Nubella
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3. Veggie Dip

Servings:
16
Preparation Time: 10 min.
Cooking Time: 0 min.
 
Ingredients:

2/3 Lbs. reduced fat mayonnaise, or salad dressing
1/2 cup lowfat yogurt
1/4 cup nonfat dry milk
1 Tbs. parsley, dried
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
1/4 tsp. black pepper

This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol

Cooking Directions:
Combine all ingredients in a mixing bowl or food processor. Refrigerate for at least 4 hours to let flavors blend. Serve with cut raw broccoli or cauliflower or with salad greens.

 
Per Serving: calories 68, fat 1.3g, calories from fat 17%, protein 0.8g, cholesterol 0.6mg, dietary fiber 0.0g

Nutrients Exchanges
Calories 68 Milk Exchanges 0.0
Protein 0.8g Vegetable Exchanges 0.0
Carbohydrates 2.4g Fruit Exchanges 0.0
Dietary Fiber 0.0g Bread Exchanges 0.0
Sugar 1.1g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 1.3g Lean Meat Exchanges 0.0
Saturated Fat 1.3g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.0g Fat Exchanges 1.2
Poly-unsaturated Fat 0.0g
% Calories from Fat 17%    
Cholesterol 0.6mg
Sodium 250.4mg
Vitamins Minerals
Vitamin A 8.2IU Calcium 29.1mg
Thiamin (B1) 0.0mg Copper 0.0mg
Riboflavin (B2) 0.0mg Iron 0.1mg
Niacin (B3) 0.0mg Magnesium 2.8mg
Vitamin B6 0.0mg Manganese 0.0mg
Vitamin B12 0.1mcg Phosphorus 11.8mg
Vitamin C 4.2mg Potassium 42.5mg
Vitamin E 0.1IU Selenium 0.2mcg
Folate 1.3mcg Sodium 250.4mg
Pantothenic Acid 0.1mg Zinc 0.1mg

Source: Nubella
------------------------------------------------------
4. Very Berry Trifle

A very elegant presentation without the fuss.


2 cups Strawberry, Lemon or
Raspberry Mountain High Yoghurt

3 cups whipped topping or sweetened whipped cream, divided

1 prepared Angel Food Cake, cut into 1" cubes

3 10-oz. packages frozen sweetened strawberries, defrosted

cup chocolate shavings

In a large glass or ceramic mixing bowl, fold together yoghurt and 2 cups of the whipped topping. Set aside.

Arrange half of the cake cubes in the bottom of a 3-quart trifle dish or deep glass bowl. Spoon half of the strawberries and their juice over the cake. Top with half the yoghurt mixture. Repeat, using remaining cake cubes, strawberries, and yoghurt mixture.

Spread remaining 1 cup whipped topping over the second yoghurt mixture layer and garnish with chocolate shavings. Cover and chill for 2 to 3 hours before serving.

Makes 12 to 15 servings.

Source: Mountain High Yoghurt
 
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5. Vitamin Boost Smoothie

With its refreshing blend of fruits, this vitamin-rich drink will wake you up any time
of day!


honeydew or cantaloupe, skinned, seeded, and cut into chunks

1 cup strawberries, hulled

banana, sliced

1 cup Plain Mountain High Yoghurt

1 teaspoon honey
Place the melon, strawberries, and banana in a blender or food processor and process until smooth. Add the yoghurt and honey and blend just until mixed. Serve immediately.

Makes 2 servings (12 ounces each).

Source: Mountain High Yoghurt
 
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