Frozen yogurt sandwich bars

Spread your favorite frozen yogurt (softened) on a granola bar, top with another one and freeze - keep them in the refrig in a plastic bag for a grab and go snack for you or little ones!

Healthy Yogurt parfaits in waffle cone

Use a waffle cone and fill with one of the following

Put a marshmellow in the bottom, fill with Pudding or yogurt ...then add one or more of the following:
fruit, nuts, crumbled cookies- you can even top with whipped cream and a cherry, if desired!

Raw Tomato Dip

Diced fresh tomatoes
Basil
Cucumber
Garlic
Minced Carrots
Diced Green Olives
Olive Oil
Oregano (optional)
Salt
Chop basil, garlic and cucumber; mix it with the fresh tomatoes and the carrots, green olives add some salt and the olive oil. Sprinkle with some oregano. Toss it with a spoon and serve on a bowl with low fat toasts or crackers.



Calories per tablespoon 30

Healthy Blueberry Bran Muffin

This recipe comes from the Driscoll Berry Web Site - sign up for discount coupons on their site.

The trio of flaxseed, whole what flour and blueberries give these muffins a mighty nutritional punch.

In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.

Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 12 servings

1 cup wheat flour

3/4cups flour

2/3 packed brown sugar

1/3 cup flaxseed meal

1/3 cup raw wheat or oat bran

1 1/2tsp. baking powder

1/2tsp. baking soda

1/4tsp.salt

1 cup lowfat vanilla yogurt

2 Tbsp. canola or vegetable oil

1/4 cup orange juice or water

2 large eggs

1pkg. (6 oz) Driscoll’s Blueberries



Preheat oven to 400°F.

Line 12 muffin cups with papers or coat with cooking spray.

Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.

Stir together yogurt, oil, eggs and juice or water in a small bowl.

Add to dry mixture; stir to nearly blend wet and dry ingredients.

Fold in blueberries just until batter is completely moistened.

Divide batter between prepared muffin cups.

Bake 18 minutes or until golden brown and pick inserted in center comes out clean.

Remove muffins from pan and cool on wire rack.

Lite Spinach Salad

Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.

Ingredients:

1 bunch fresh spinach - torn, washed and dried 10 fresh mushrooms, sliced 1 onion, thinly sliced 4 eggs

4 tomatoes, chopped sea salt to taste 1/3 cup olive oil 1/8 cup rice wine vinegar

Directions:

1.	Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2.	Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
3.	Whisk together the oil and vinegar. Pour over salad and toss to coat.

Ellie's Healthy Blueberry Coffeecake

* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup packed brown sugar
* 2 tablespoons butter, at room temperature
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup plain nonfat yogurt
* 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Per Serving

(serving size, 1 piece)

Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg

Good source of: Thiamin

Ellie's New York Breakfast

ngredients

* 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
* 1/4 cup whipped cream cheese
* 8 ounces thinly sliced smoked salmon (OPTIONAL)
* 1/2 red onion, thinly sliced
* 1/4 English cucumber, thinly sliced
* 2 medium tomatoes, core, seeded and diced
* 2 teaspoons chopped, fresh chives
* Salt and pepper


Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece.

Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that.

Sprinkle with chives and season with salt and pepper.