Low Fat Recipes

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Ingredients

4 c. fresh strawberries, cut in quarters lengthwise
1-1/3 c. apple juice concentrate
1 tsp. vanilla
3/4 c. chopped fresh strawberries
Pinch of salt (optional)
6 Tbs. cornstarch

Directions

Wash and stem 3 pints of strawberries.
Cut 4 c. of berries lengthwise into quarters and set aside.
Chop another 3/4 c. of berries and put into blender.
Add remaining ingredients and blend on high for 15-20 seconds.
Pour into saucepan. Cook on medium-high, stirring constantly until thick.
Remove from heat and gently fold in berries with a rubber spatula.
Place in baked 9″ pie shell and shape.
Chill.
Top with soy whipped cream (optional) or additional fresh strawberries prepared in the following manner: Cut berries lengthwise in 1/8″ slices. Place slices side by side covering top of pie with concentrated circles. Put a whole strawberry in the center
Glaze with Berry Shiny Glaze

Bumper Stickers & Cool Remarks

Ingredients (to serve 1)

2 x stale hamburger buns/rolls (I used wholewheat)
2 or 3 large mushrooms, chopped
1 small onion, chopped finely
3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
2 cloves crushed garlic
1/2 cup soy milk
1/2 teaspoon mustard
Seasoning to taste

Directions

1. Preheat oven to 180 deg C
2. Slice the top off each roll.
3. Carefully hollow out each roll. Retain bread crumbs
4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom mixture.
6. Stir well. You’ll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut surface.
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.

Thoughts