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 This week's Dessert f the Week is brought to us from
nutritionist Molly Siple, the author of Recipes for Change, Gourmet Wholefood Cooking for
Health Vitality.
This recipe gives you a way to have chocolate, without eating refined sugar. The sweet
comes from maple syrup and raisins instead.What
you need:
- 4 ounces of unsweetened baking chocolate
- 1/2 cup of maple syrup
- 1 teaspoon of pure vanilla extract
- 1/4 cup of raisins
- 1/2 cup almonds or pecans, toasted
What you do:
- In a double boiler, heat chocolate until melted. Add
syrup, vanilla, raisins, and almonds. Stir well.
- Using two teaspoons, drop mixture onto parchment paper in 18
mounds. Allow to cool and harden.
- Store in an airtight container. These candies will
last long, long, time- unless you eat them all!
Beverly's Turtle Cheesecake
This recipe comes from Beverly in New York. It is a delightful
combination of caramel, pecans and chocolate
to create a wonderful easy-to-make cheesecake recipe.
Beverly says, "I am a person who loves to cook, I especially love cheesecake. I live
in New York on the East bay of Lake Ontario.
Pauline's Apricot-Almond No Sugar Cheesecake
 This is a
great cheesecake recipe that features
Splenda & fruit which is the first sugar
substitute that you can actually bake with. It comes from Pauline who says, "I have a
low carb, no sugar cheesecake recipe which I've perfected over time. I eat the low carb
diet and higher protein as I am hypoglycemic.
I still love something sweet now and than.. I have found a new sugar substitute called
"Splenda." It's already on the supermarket shelves. Does not have the toxic side
effects that aspartame and nutra-sweet do. Anyway here is my recipe. (for weight management).
Just make it and then "sit down" and enjoy it "guilt-free." OK for
hypoglycemics and diabetics
too. |


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