SPROUT BURGERS

4 hamburger buns, split
2 slightly beaten eggs
3/4 cup soft bread crumbs
2 tbsp chopped onions
2 tbsp soy sauce
1 tbsp sugar
1 clove garlic, minced
1/8 tsp ground ginger
1 lb ground beef
1 cup snipped fresh or canned bean sprouts

Preheat broiler. Toast buns in broiler; set aside. Combine the next 7 ingredients. Add ground beef and bean sprouts; mix well. Shape into 4 patties. Broil 4 inches from heat for 4 minutes. Turn; broil 4 to 5 minutes more. Serve on toasted buns. Makes 4 mouth-watering servings.

Yogurt Sip

1 10 oz. frozen peach slices
1 c plain yogurt
1/4 c peach brandy or other brandy
1/4 c light rum
i tbsp honey
ground nutmeg

Let peaches stand at room temperature for 10 minutes. Combine yogurt, brandy, rum, and honey in blender container. Add peaches and syrup. Cover. Blend till smooth. Pour into glasses. Top with nutmeg. Makes 5 oh-so-good servings.

Strawberry-Mango Fruit Salad

1 can Fruit Cocktail, drained, reserve 2 tbsp syrup
1/4 kg strawberries, halved then sliced
1/2 kg ripe mangoes, peeled and flesh cubed

Low Fat Cream
2/3 cup low fat milk, chilled for an hour
2 tbsp cold fruit cocktail syrup
1 tsp unflavored gelatin
2 tbsp sugar

1. For the CREAM: Combine fruit cocktail syrup and gelatin in a small saucepan. Heat until gelatin is completely dissolved. Set aside. Beat milk with a wire whisk until slightly thickened and frothy. Gradually add sugar then gelatin mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using.

2. For the FRUIT MIXTURE: Combine all ingredient with cream. Serve chilled.

YUMMY AND HEALTHY!!!

FOOD THOUGHTS

"One cannot think well,
love well,
sleep well,
if one has not
dined well."
- Virginia Woolf, British Author

"The groundwork of all happiness is HEALTH."
- James Leigh Hunt, Essayist and Poet

Mini Chocolate Cupcakes

1. 1. 1/3 cup water
   2. 1/3 cup pitted dates, coarsely chopped
   3. 1/4 cup unsweetened Dutch-process cocoa powder
   4. 1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
   5. 3 tablespoons packed light brown sugar
   6. 1 egg
   7. 1/4 teaspoon vanilla extract
   8. 1/4 teaspoon baking soda
   9. 2 tablespoons all-purpose flour
   10. Vegetable oil cooking spray
   11. 1 teaspoon confectioners' sugar for dusting
   12. Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick

instructions:

1. Preheat oven to 325 degrees F.
2. Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then pure until smooth. Add flour and pulse just until incorporated.
3. Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up. Just before serving, sprinkle tops lightly with confectioners sugar.

Yield: 4 servings

source

Lowfat Chocolate Banana ParfaitS

1. 2 cups cold fat free milk
2. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
3. 2 medium bananas, sliced
4. 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

instructions:

1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
3. Refrigerate until ready to serve.

Yield: 4 servings

SOURCE

Corn-Rye Muffins

1 1/4 c Corn Bread Mix
2/3 c rye flour
1/2 tsp caraway seed
2 tbsps cooking oil

1. Preheat oven to 400 degrees F.
2. Combine corn bread mix, rye flour, and carraway seed. Make a well in center; add oil and 2/3 c water all at one.
3. Stir just till moistened.
4. Fill greased 2 1/2 in muffin pans 2/3 full.
5. Bake in 400 degrees F oven 20 to 25 minutes.
6. Makes 6 yummy muffins.