Got this from my friend Margaret, who got it from her friend Sonja, who got it from her friend Ralph. Don't you love it when recipes travel that way? It's extremely yummy and a great choice for fall. Note: This is an EXTREMELY flexible recipe, and amounts are completely up to you -- these are just the amounts I used. (This time. Next time, who knows?)
With all the variants of apricot chicken that appear on Recipezaar, this one doesn't seem to have been posted yet ... I got this from "Your Family Will Love It!", put out by Prevention magazine some time in the mid-1990s. It's my go-to recipe when my oven isn't free (and we don't have access to a grill). Couldn't be easier, and I always have the ingredients in the house. One 4-ounce portion is 4 WW points.
I made this up after making Recipe #188893. I'm not just surprised at how delicious it is; I'm shocked that the texture is great! We're 48 hours from freezing, and it's still scoopable--and that's without the addition of corn starch or alcohol (both good work-arounds to avoid the problem of homemade ice cream freezing hard as a brick.) I found frozen black raspberries at Trader Joe's; I'd never seen 'em before, so I don't know how easy it will be to find them. They're worth searching for!
I put several recipes together to come up with this. (Why is it so difficult to find recipes for nonfat frozen yogurt?) It isn't terribly sweet (which is what I wanted), and the texture seems to stay quite good. I used frozen wild blueberries. A 1-cup serving is 3 WW points. Note that the nutritional information on Recipezaar may not be right; the database may use full-fat values for evaporated milk. My figures show that 1 cup is 150 calories, 0 grams of fat, 2 grams of fiber.
Even people who hate fruitcake love this fruitcake -- it's like no other fruitcake I've ever had. (But if you don't like alcohol, don't even think about it!) I've been making this since 1980 -- maybe even earlier ... It appeared in the L.A. Times Food section in the late 1970s, and is said to have come from "The Art of Buffet Entertaining" by Diana and Paul von Welanetz, who credited a local newspaper for finding it -- in other words, no one really knows where it came from!
Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)
This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!
From the March 2007 issue of Cooking Light. You can use any squash -- acorn, butternut, pumpkin, whatever you've got on hand. I use larger amounts of ginger, cardamom, and cumin, but then I like strong flavors.
Had this last night at a friend's house, and it was FABULOUS. My friend kept saying, "This won't be the most delicious dinner you've ever had, but it's really healthy!" But she was wrong -- it was delicious. If you want to lighten the recipe, use cooking spray instead of oil, and use water chestnuts instead of almonds.