Veggies for dessert!!! Anyone got a recipe that includes a full serving of veggies?!
I would like to add more veggies to our diet but am finding it difficult!. I am thinking of pumpkin bread, rhubarb pie, or something, but the recipes I am finding are, at best, 1/4 serving of veg!. with a ton of fat and calories!. Anyone got some great, creative ideas!?Www@FoodAQ@Com
Answers:
Sweet Potato Pie:
INGREDIENTS
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done!. Run cold water over the sweet potato, and remove the skin!.
Break apart sweet potato in a bowl!. Add butter, and mix well with mixer!. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla!. Beat on medium speed until mixture is smooth!. Pour filling into an unbaked pie crust!.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean!. Pie will puff up like a souffle, and then will sink down as it cools!.
**************************************!.!.!.
Zucchini Pie:
INGREDIENTS
4 cups zucchini - peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Boil zucchini until tender!. Drain and let stand in cold water for about 5 minutes, then drain!.
Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg!. Mix well!. Put into the pie crust!. Dot with butter!. Put top crust on!.
Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes!.
**************************************!.!.!.
Rhubarb Bread Pudding:
INGREDIENTS
8 slices bread without crusts, toasted and cubed
1 1/2 cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups diced rhubarb
1/4 cup chopped walnuts
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!.
Place bread cubes into a buttered 2 quart casserole dish!. Combine the milk and butter in a saucepan, and heat just to the boiling point!. Pour over the bread cubes, and let stand for 15 minutes!. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt!. Stir in rhubarb!. Pour over the soaked bread, and stir gently until evenly blended!. Sprinkle walnuts over the top!.
Bake for 50 minutes in the preheated oven, until nicely browned on the top!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Beet Bundt Cake:
INGREDIENTS
1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar
DIRECTIONS
In a mixing bowl, cream 3/4 cup butter and brown sugar!. Add eggs; mix well!. Melt chocolate with remaining butter; stir until smooth!. Cool slightly!. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated)!. Combine flour, baking soda and salt; add to the creamed mixture and mix well!. Pour into a greased and floured 10-in!. fluted tube pan!. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean!. Cool in pan 10 minutes before removing to a wire rack!. Cool completely!. Before serving, dust with confectioners' sugar!.
**************************************!.!.!.
Super Moist Pumpkin Bread:
INGREDIENTS
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8x4 inch loaf pans!.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon!. Mix until all of the flour is gone!. Fold in the nuts and flaked coconut!. Pour batter into the prepared pans!.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean!. Remove from oven and cover loaves with foil tightly!. Allow to steam for 10 minutes!. Remove foil and turn out onto a cooling rack!. Tent lightly with the foil and allow to cool completely!.Www@FoodAQ@Com
INGREDIENTS
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS
Boil sweet potato whole in skin for 40 to 50 minutes, or until done!. Run cold water over the sweet potato, and remove the skin!.
Break apart sweet potato in a bowl!. Add butter, and mix well with mixer!. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla!. Beat on medium speed until mixture is smooth!. Pour filling into an unbaked pie crust!.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean!. Pie will puff up like a souffle, and then will sink down as it cools!.
**************************************!.!.!.
Zucchini Pie:
INGREDIENTS
4 cups zucchini - peeled, seeded and sliced
1 1/4 cups white sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cream of tartar
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Boil zucchini until tender!. Drain and let stand in cold water for about 5 minutes, then drain!.
Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg!. Mix well!. Put into the pie crust!. Dot with butter!. Put top crust on!.
Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes!.
**************************************!.!.!.
Rhubarb Bread Pudding:
INGREDIENTS
8 slices bread without crusts, toasted and cubed
1 1/2 cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups diced rhubarb
1/4 cup chopped walnuts
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C)!.
Place bread cubes into a buttered 2 quart casserole dish!. Combine the milk and butter in a saucepan, and heat just to the boiling point!. Pour over the bread cubes, and let stand for 15 minutes!. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt!. Stir in rhubarb!. Pour over the soaked bread, and stir gently until evenly blended!. Sprinkle walnuts over the top!.
Bake for 50 minutes in the preheated oven, until nicely browned on the top!. Let stand for 10 minutes before serving!.
**************************************!.!.!.
Beet Bundt Cake:
INGREDIENTS
1 cup butter or margarine, softened, divided
1 1/2 cups packed dark brown sugar
3 eggs
4 (1 ounce) squares semisweet chocolate
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
confectioners' sugar
DIRECTIONS
In a mixing bowl, cream 3/4 cup butter and brown sugar!. Add eggs; mix well!. Melt chocolate with remaining butter; stir until smooth!. Cool slightly!. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated)!. Combine flour, baking soda and salt; add to the creamed mixture and mix well!. Pour into a greased and floured 10-in!. fluted tube pan!. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean!. Cool in pan 10 minutes before removing to a wire rack!. Cool completely!. Before serving, dust with confectioners' sugar!.
**************************************!.!.!.
Super Moist Pumpkin Bread:
INGREDIENTS
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8x4 inch loaf pans!.
In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon!. Mix until all of the flour is gone!. Fold in the nuts and flaked coconut!. Pour batter into the prepared pans!.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean!. Remove from oven and cover loaves with foil tightly!. Allow to steam for 10 minutes!. Remove foil and turn out onto a cooling rack!. Tent lightly with the foil and allow to cool completely!.Www@FoodAQ@Com
Well, it is certainly tricky to add veggies to something sweet rather than savory!. My first tip would be to try to squeeze more veggies in the savory part of your meal!. I know that not quite what you were looking for, but I think it's the best piece of advice I can offer!. However, since it's not what you were looking for, and thus not exactly answering your question, I will attempt to better address it!.
Rhubarb is a great way to get in some extra veggies, as it does have a sweet flavor!. Try making a rhubarb chutney or dessert topping to be served on top of yogurt, ice cream (or frozen yogurt), or even eaten on its own!. It pairs really well with berries!. In fact, try this out:
2 cups finely diced fresh rhubarb
1 pint strawberries, hulled and halved
1/3 cup water
1/3 cup black current jelly (or try various flavors)
1/3 cup sugar
Frozen yogurt, ice cream, vanilla yogurt, whatever you want to serve it on (crepes, perhaps!?)
Directions: Put the rhubarb, berries, water, jelly, and sugar in a large nonreactive sauce pan!. Bring to a boil over high heat, stirring!. Lower the heat and simmer uncovered for 20-30 minutes until the mixture has thickened, stirring occasionally!. Sauce will be textured!.
The only other two things I can think of at the moment are zucchini bread and carrot cake!. These come out sweet tasting, and you can add in nuts and dried berries to up the nutrition!.
Oh! also, if you have a blender, try making some fruit-veggie combo smoothies!. I don't have any recipes for this, but I'm sure they're plentiful online!. I believe carrot-citrus is popular, but there are tons of possibilities!.
And remember- everything in moderation!. A little fat here and there, so long as you don't over do it, will be ok!.
Good luck, good health, happy cooking!Www@FoodAQ@Com
Rhubarb is a great way to get in some extra veggies, as it does have a sweet flavor!. Try making a rhubarb chutney or dessert topping to be served on top of yogurt, ice cream (or frozen yogurt), or even eaten on its own!. It pairs really well with berries!. In fact, try this out:
2 cups finely diced fresh rhubarb
1 pint strawberries, hulled and halved
1/3 cup water
1/3 cup black current jelly (or try various flavors)
1/3 cup sugar
Frozen yogurt, ice cream, vanilla yogurt, whatever you want to serve it on (crepes, perhaps!?)
Directions: Put the rhubarb, berries, water, jelly, and sugar in a large nonreactive sauce pan!. Bring to a boil over high heat, stirring!. Lower the heat and simmer uncovered for 20-30 minutes until the mixture has thickened, stirring occasionally!. Sauce will be textured!.
The only other two things I can think of at the moment are zucchini bread and carrot cake!. These come out sweet tasting, and you can add in nuts and dried berries to up the nutrition!.
Oh! also, if you have a blender, try making some fruit-veggie combo smoothies!. I don't have any recipes for this, but I'm sure they're plentiful online!. I believe carrot-citrus is popular, but there are tons of possibilities!.
And remember- everything in moderation!. A little fat here and there, so long as you don't over do it, will be ok!.
Good luck, good health, happy cooking!Www@FoodAQ@Com
You could also do a cucumber melon sorbet!. Shouldn't be too hard!. Look for any melon sorbet, and switch out half the melon for cucumber!. It would be light and fresh!.
You could also make sweet potato pie, carrot cake!.!.!.just be careful, with the other ingredients in these, you may need a huge portion to get a full serving of veg!.
You could make smoothies out of V-8 Fusion juices!.Www@FoodAQ@Com
You could also make sweet potato pie, carrot cake!.!.!.just be careful, with the other ingredients in these, you may need a huge portion to get a full serving of veg!.
You could make smoothies out of V-8 Fusion juices!.Www@FoodAQ@Com
What I love to do is to make a fruit salad, but in its more literal sense!.!. leaves such as normal or lettuce or a variety of lettuces, then a assortion of different fruits, such as berries, mixed in!. You can add as much of lettuce/additional veg as you want, adn you can even put on a dressing such as a nice vinaigrette too!.!.!.
Overall: delicious, healthy, low-cal and low-fat!.!.!.!. And EASY too!Www@FoodAQ@Com
Overall: delicious, healthy, low-cal and low-fat!.!.!.!. And EASY too!Www@FoodAQ@Com
I will occasionally have a sweet potato for dessert!. I bake it just like a regular potato, but I make a caramel sauce (with butter and brown sugar in a sauce pan until it thickens) and give it a few shakes of cinnamon!. Slice it down the center and cover with the sauce!. Very yummy!.Www@FoodAQ@Com
Make a nice smoothy! There are tons of recipes that include veggies and fruits that taste wonderfully!. Check out this website to find some that suit your tastes: http://www!.smoothieweb!.com/category/vege!.!.!.Www@FoodAQ@Com
What you have sounds fine!.!.just substitute the ingredients!.!.use half sugar or sugar substitute!.!.and add more veggies!.!.play around with your recipe!.!.its the only way to actually know!.!.Www@FoodAQ@Com
Desserts: Carrot cake, Zucchini Bread (cake), Pumpkin ( a squash) and Nut Bread!.Www@FoodAQ@Com
*Poached Pears
1/2 cup sugar
1 cup water
2 tbsp lemon juice
1 2-inch (5-cm) piece vanilla bean or 2 tsp vanilla
3 large ripe pears(Or any fruit of ur choice)
Combine sugar and water in saucepan and bring to a boil!. Add lemon juice and vanilla!. Peel pears and cut in half!. Remove stems and seeds!. Drop into the boiling sugar syrup and simmer 3 minutes or until just beginning to get tender!. Cool in syrup and chill well!. Lift out of syrup with a slotted spoon and use as directed!.
*Green Tomato Mince Pie
2 cups green tomatoes, chopped
2 cups apples, chopped
1/2 cup raisins, chopped
1 cup brown sugar, packed
1 Tablespoon butter
3 Tablespoons vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
One 9-inch pie shell
Mix all ingredients well; boil gently in medium saucepan for 25 minutes!. Cool!. Set oven for 350 degrees!. Fill pie shell with cooked mixture!. Strip with more pie crust across top of pie!. Bake 25 to 30 minutes; turn oven off!. Leave pie in oven for a few minutes to finish baking!.
* honey apple cake
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Boiled Fruit Cake
45g butter
90g caster sugar
375g mixed dried fruits
470g can crushed pineapple
2 eggs, lightly beaten
125g wholemeal self raising flour
125g plain self raising flour
1 tsp bicarbonate of soda
Place butter, sugar and dried fruit in a saucepan!.
Drain the can of pineapple!.Add the juice to the saucepan!.
Reserve the fruit!. Slowly bring the fruit mixture to the boil!.
Reduce heat and simmer for 15 minutes!.
Remove from heat and allow the fruit mixture to cool completely!.
Stir in the egg, both flours, bicarbonate of soda and reserved pineapple flesh!.
Lightly grease a baking tin!. Spoon in the cake mixture!.
Bake in a preheated oven for 1 hour, or until a skewer comes out clean when inserted in the center!.
*Strawberries, Asparagus with Orange filets
200g white asparagus - I got these lovely German organic asparagus - peeled, cut in approx!. 2 cm sticks and steamed for 8 minutes
salt and sugar
500g strawberries - cut in quarters
1 Orange - filleted and juice reserved
1-2 teaspoons honey
fresh cracked black pepper
Ginger - about a centimeter thick and mashed
Mint leaves
In a bowl mix the honey with the orange juice until combined!.Add the cracked black pepper and mashed ginger and mix well!.
In a larger bowl mix the strawberries, cooled asparagus and the orange filets!. Pour the dressing over this and mix well!. Cool for about an hour!.
Dish into serving bowls and sprinkle some mint leaves and black pepper on top!.
*MINPUDDINGS WITH RED LENTILS, PISTACHIO NUTS AND LEMON ON RUCOLA
4 small puds
1 ? dl red lentils
5-6 tbsp sugar
1 tbsp lemon juice
6 tbsp cream
4-5 tbsp chopped pistachio nuts
4 egg yolks
Some rucola leaves
Honey of the runny type
Boil the lentils until they are mushy, discard of the water and pass the lentils througn a sieve!.
Add sugar, lemon juice, cream and pistachio nuts!.
Then you add the egg yolks, mix well and pour the ‘batter’ into four greased ramekins or cups!.
Put them in a bain-marie and then move that into the pre-heated oven (200° centigrades) for about 45-60 minutes!.
Put some rucola leaves on small dishes and then vault the ramekins so that the puddings end up on the rucola!. (You can eat them straight out of the ramekins as well) Drizzle honey over and serve!
*Sugar Free Strawberry Pie
1 (12-ounce) can diet Sprite or 7-Up
1 (4-serving size) package sugar-free strawberry flavor
gelatin
2 tablespoons cornstarch
1/4 cup water
1 pint strawberries, sliced
1 graham cracker crust
Pour soda into saucepan!. Stir in gelatin until dissolved!. Mix cornstarch and water until dissolved, then stir into soda mixture!. Cook over medium heat until clear and thick!. Cool, then mix with strawberries and pour into crust!. Refrigerate until serving time!.
*Butterscotch and Pumpkin Pudding
1 package sugar-free butterscotch pudding mix
1 1/2 cup low fat milk
1 cup canned or fresh cooked pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cool Whip or Dream Whip
1 teaspoon vanilla
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers!. Top with Cool Whip and vanilla!.
(If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients!.)
*For more u can try these links
http://www!.101vegetarianrecipes!.com/vege!.!.!.
http://www!.cooks!.com/rec/search/0,1-0,su!.!.!.
http://www!.safehaven!.us/low_fat_dessert_!.!.!.
http://healthy!.betterrecipes!.com/healthy!.!.!.
ENJOY :-)Www@FoodAQ@Com
1/2 cup sugar
1 cup water
2 tbsp lemon juice
1 2-inch (5-cm) piece vanilla bean or 2 tsp vanilla
3 large ripe pears(Or any fruit of ur choice)
Combine sugar and water in saucepan and bring to a boil!. Add lemon juice and vanilla!. Peel pears and cut in half!. Remove stems and seeds!. Drop into the boiling sugar syrup and simmer 3 minutes or until just beginning to get tender!. Cool in syrup and chill well!. Lift out of syrup with a slotted spoon and use as directed!.
*Green Tomato Mince Pie
2 cups green tomatoes, chopped
2 cups apples, chopped
1/2 cup raisins, chopped
1 cup brown sugar, packed
1 Tablespoon butter
3 Tablespoons vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
One 9-inch pie shell
Mix all ingredients well; boil gently in medium saucepan for 25 minutes!. Cool!. Set oven for 350 degrees!. Fill pie shell with cooked mixture!. Strip with more pie crust across top of pie!. Bake 25 to 30 minutes; turn oven off!. Leave pie in oven for a few minutes to finish baking!.
* honey apple cake
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Boiled Fruit Cake
45g butter
90g caster sugar
375g mixed dried fruits
470g can crushed pineapple
2 eggs, lightly beaten
125g wholemeal self raising flour
125g plain self raising flour
1 tsp bicarbonate of soda
Place butter, sugar and dried fruit in a saucepan!.
Drain the can of pineapple!.Add the juice to the saucepan!.
Reserve the fruit!. Slowly bring the fruit mixture to the boil!.
Reduce heat and simmer for 15 minutes!.
Remove from heat and allow the fruit mixture to cool completely!.
Stir in the egg, both flours, bicarbonate of soda and reserved pineapple flesh!.
Lightly grease a baking tin!. Spoon in the cake mixture!.
Bake in a preheated oven for 1 hour, or until a skewer comes out clean when inserted in the center!.
*Strawberries, Asparagus with Orange filets
200g white asparagus - I got these lovely German organic asparagus - peeled, cut in approx!. 2 cm sticks and steamed for 8 minutes
salt and sugar
500g strawberries - cut in quarters
1 Orange - filleted and juice reserved
1-2 teaspoons honey
fresh cracked black pepper
Ginger - about a centimeter thick and mashed
Mint leaves
In a bowl mix the honey with the orange juice until combined!.Add the cracked black pepper and mashed ginger and mix well!.
In a larger bowl mix the strawberries, cooled asparagus and the orange filets!. Pour the dressing over this and mix well!. Cool for about an hour!.
Dish into serving bowls and sprinkle some mint leaves and black pepper on top!.
*MINPUDDINGS WITH RED LENTILS, PISTACHIO NUTS AND LEMON ON RUCOLA
4 small puds
1 ? dl red lentils
5-6 tbsp sugar
1 tbsp lemon juice
6 tbsp cream
4-5 tbsp chopped pistachio nuts
4 egg yolks
Some rucola leaves
Honey of the runny type
Boil the lentils until they are mushy, discard of the water and pass the lentils througn a sieve!.
Add sugar, lemon juice, cream and pistachio nuts!.
Then you add the egg yolks, mix well and pour the ‘batter’ into four greased ramekins or cups!.
Put them in a bain-marie and then move that into the pre-heated oven (200° centigrades) for about 45-60 minutes!.
Put some rucola leaves on small dishes and then vault the ramekins so that the puddings end up on the rucola!. (You can eat them straight out of the ramekins as well) Drizzle honey over and serve!
*Sugar Free Strawberry Pie
1 (12-ounce) can diet Sprite or 7-Up
1 (4-serving size) package sugar-free strawberry flavor
gelatin
2 tablespoons cornstarch
1/4 cup water
1 pint strawberries, sliced
1 graham cracker crust
Pour soda into saucepan!. Stir in gelatin until dissolved!. Mix cornstarch and water until dissolved, then stir into soda mixture!. Cook over medium heat until clear and thick!. Cool, then mix with strawberries and pour into crust!. Refrigerate until serving time!.
*Butterscotch and Pumpkin Pudding
1 package sugar-free butterscotch pudding mix
1 1/2 cup low fat milk
1 cup canned or fresh cooked pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cool Whip or Dream Whip
1 teaspoon vanilla
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers!. Top with Cool Whip and vanilla!.
(If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients!.)
*For more u can try these links
http://www!.101vegetarianrecipes!.com/vege!.!.!.
http://www!.cooks!.com/rec/search/0,1-0,su!.!.!.
http://www!.safehaven!.us/low_fat_dessert_!.!.!.
http://healthy!.betterrecipes!.com/healthy!.!.!.
ENJOY :-)Www@FoodAQ@Com