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1. Vanilla Blueberry Pop
2. Vanilla Caramel Truffle Latte
3. Vanilla Pistachios Cookies
4. Vegetarian Bagel Sandwich
5. Vegetarian Mushroom Gravy II
1. Vanilla Blueberry Pop

1 package Nasoya Silken Creations Vanilla
4 teaspoons lemon juice
2 cups fresh or frozen blueberries

Place all ingredients into blender. Blend until smooth.
Add to freezer pop molds. Freeze overnight.

Nutrition Information (per serving):

Calories: 130 Total Fat: 1.50g
Cholesterol: 0mg Protein: 2g
Carbohydrates: 26g Sodium: 40mg

Serves 6

Source Vitasoy
2. Vanilla Caramel Truffle Latte

Beyond brewing a luxurious cup of hot tea? Indulge in the pleasure of tea by trying this Vanilla Caramel Truffle Latte.

1 cup water
1 cup milk
2 cinnamon sticks
3 Lipton Pyramid Vanilla Caramel Truffle tea bags
2 tablespoons sugar

In 1-quart saucepan, bring water, milk and cinnamon sticks just to a boil. Remove from heat and add pyramid tea bags. Brew 3 minutes; remove pyramid tea bags and cinnamon sticks. Stir in sugar and serve immediately.

Preparation Time
15 minutes

Serves: 2

Source Lipton Premium Teas
3. Vanilla Pistachios Cookies

1 cup butter, softened
cup sugar
cup brown sugar 
1 egg
2 tsp. Vanilla extracts
1 tsp. almond extracts
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup vanilla chip
1 cup pistachios (chopped)

In large mixing bowl, cream butter and sugars. Beat in the egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in pistachios and vanilla chips.

Roll into 1 inch balls; place 2 in. apart on ungreased baking sheets. Bake at 350F. For 11 to 14 minutes, till set. Cool for 3 minutes before removing to wire rack.

Yield; about 4 dozen

Shelling Pistachios, is the hardest part.

4. Vegetarian Bagel Sandwich

1 Sara Lee Made With Whole Grain Plain Bagel
3 tablespoons hummus
4 slices cucumber
2 leaves lettuce
2 slices tomato
2 thin slices red onion
1 slice pepperoncini

Spread hummus over both halves of bagel. Layer on cucumber slices, lettuce leaves, tomato slices, onion and pepperoncini.

Makes 1 sandwich

Source Sara Lee Food and Beverage
5. Vegetarian Mushroom Gravy II

Servings: 12
Preparation Time: 15 min.
Cooking Time: 30 min.


1/2 cup unsalted butter
1 Lbs. mushrooms\cooked, sliced
1/2 cup all purpose flour
4 cup vegetable stock
1 tsp. salt (optional), or to taste

This Recipe is considered:
Low Calorie

Cooking Directions:

Melt 2 Tbs. butter in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes, or until they begin to release juices and turn brown. Remove from heat and set aside. Melt remaining butter in a heavy saucepan over medium heat. Add flour and whisk 2-3 minutes or until bubbly. Slowly whisk in vegetable stock. Bring to a boil, stirring frequently. Reduce heat to medium low and simmer about 20 minutes, stirring frequently until mixture thickens. Add sauteed mushrooms and simmer until just heated throughout. Season to taste with salt and pepper. Serve over nut loaf and mashed potatoes.

Per Serving: calories 102, fat 8.3g, calories from fat 73%, protein 1.6g, cholesterol 20.7mg, dietary fiber 1.0g

Nutrients Exchanges
Calories 102 Milk Exchanges 0.0
Protein 1.6g Vegetable Exchanges 0.4
Carbohydrates 6.4g Fruit Exchanges 0.0
Dietary Fiber 1.0g Bread Exchanges 0.2
Sugar 0.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 8.3g Lean Meat Exchanges 0.0
Saturated Fat 5.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 2.7g Fat Exchanges 1.5
Poly-unsaturated Fat 0.6g
% Calories from Fat 73%  
Cholesterol 20.7mg
Sodium 161.4mg
Vitamins Minerals
Vitamin A 108.9IU Calcium 9.1mg
Thiamin (B1) 0.4mg Copper 0.2mg
Riboflavin (B2) 0.2mg Iron 1.0mg
Niacin (B3) 2.0mg Magnesium 5.8mg
Vitamin B6 0.4mg Manganese 0.1mg
Vitamin B12 0.0mcg Phosphorus 41.9mg
Vitamin C 1.8mg Potassium 160.3mg
Vitamin E 0.3IU Selenium 6.2mcg
Folate 8.4mcg Sodium 161.4mg
Pantothenic Acid 0.8mg Zinc 0.4mg

Source: Nubella

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