Blend all till creamy. Pour into molds and freeze.

Let cool to 110 F on thermometer. Beat thoroughly until mixture loses its glossiness. Working quickly, spread into a 8″ or 9″ pan. Let cool. Cut into squares.

This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

I originally used about 2 cups of basil and the final product didn’t seem quite basil flavored enough for me and tossed another cup in at the end. Then it was perfect. (Makes about 1 1/2- 2 cups)

there’s the basic recipe. but for those of you who know me, could this possibly have been good enough!? of course not! hehe. to this, i added a tablespoon or so of nutritional yeast, and two teaspoons or so of chicken flavored veggie broth powder. then a bunch of dried parsley and basil. (these additions made it creamy instead of watery). it tastes delicious! and trust me with the crushed garlic a little will go a long way.

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.

If it’s too thick, add a little more water. Place in a covered jar and refrigerate.

In a blender, puree all ingredients. Thin with water to preferred consistency. Refrigerate any leftovers.

This one has a real creamy dressing mouthfeel, but not vinegary. It’s an adaptation of a Dean Ornish recipe.

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.

Bake about 20 minutes. Watch carefully as they tend to burn easily.

Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.

This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!

Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.

This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.