Delicious Prune Apricot And Ginger Yogurt No Fat Sugar Food

DELICIOUS PRUNE APRICOT AND GINGER YOGURT (NO FAT/ SUGAR)

Steps:

• Using an exceedingly sharp, small, flat-bladed, serrated edged knife (hope you understand that!), holding one prune after the other in your fingers, chop small bits off till completely chopped into a small plastic pot. (A clean, used individual yoghurt pot is ideal - plastic because it will keep the cold yoghurt cold). I suggest a flat edged knife with a serrated edge because I've found a tendency to cut oneself with a rounded-edge knife such as a chef's knife.
• You'll probably want to lick your fingers clean at this point - before rinsing/washing them :).
• Add the yoghurt on top of the prune bits and add (just) a couple of drops of vanilla flavouring.
• Add a couple of teaspoons sweetener to taste. Not tried it with some honey instead but I expect it should be nice. Don't use sugar unless preparing and chilling well in advance because the sugar will take ages to dissolve.
• Add a generous teaspoon of a good quality high-fruit apricot jam or conserve.
• Sprinkle a generous dash of ground ginger or some candied or fresh chopped ginger if preferred.
• Sprinkle the 1/2 teaspoon Oat Bran across the top and stir the whole pot together well.
• SERVE.
• note:.
• This doubles, triples etc really well, but if making several servings at once you'll probably need to clean the knife after doing a couple as it gets really sticky!
• Please use Oat Bran - not oatmeal or quick oats, it's just the bran part. Oat bran is naturally really sweet and creamy and takes this from out of the ordinary to the realms of a high luxury yoghurt. At a push I guess quick oats would do, but I've tried it and it comes a poor second.
• Oat bran is brilliant for lowering cholesterol, is just so unbelievably good for you and what's cool about it is that it actually even tastes really nice! Well worth trying a packet and adding a bit to 'this and that'! :) It goes great in bread making!

BROILED TURKEY OVER SPINACH

Steps:

• Preheat broiler.
• In a mixing bowl, combine first 4 ingredients, 1 teaspoon oil and 2 cloves of garlic.
• Add turkey to marinade, turn to coat, and marinate for 40 minutes.
• In a heavy skillet, heat remaining oil over medium heat.
• Cook spinach and remaining garlic, covered, until spinach is warmed throughout (about 2 minutes).
• Season with pepper.
• Set aside and keep warm.
• On a broiler pan, arrange turkey in a single layer.
• Broil without turning until turkey is done (3-5 minutes).
• Serve turkey strips over spinach.
• Sprinkle with cilantro to garnish.

WHITE BEAN PATTIES

Steps:

• Heat the oil over medium heat. Stir fry all fresh veggies until soft, 5-10 minutes.
• Add the sautéed veggies, and all the remaining ingredients EXCEPT the rice flour to a food processor. Combine just until mixed.
• Add the flour a tablespoon at a time - just until the mixture can be formed into 8 patties.
• Heat a nonstick fry pan over medium and fry the patties until cooked through, about 6-8 minutes on each side.

ORANGE MERINGUE PIE (REDUCED FAT/SUGAR)

Steps:

• Preheat oven to 400°f.
• In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
• Stir mixture until it boils and thickens. Let boil one minute and remove from heat.
• Stir in margarine, 1 tbs orange zest, and lemon juice.
• Pour hot mixture into pie shell and set aside.
• In an electric mixer, combine 3 egg whites and cream of tartar. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
• Mix on high until meringue is stiff.
• Scoop meringue gently onto cooling pie filling. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
• Decorate as desired with extra meringue.
• Bake about 8 minutes or until meringue is golden brown.
• Garnish with remaining 1 tbs of orange zest.
• Allow pie to cool for at least one hour. Slice and enjoy!

GINGER YOGURT

Steps:

• In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.