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    141 Recipes

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    A lovely, mild cookie recipe ...posted for ZWT3 (Scandinavia).

    Recipe #234898

    This is as close to nonfat as chocolate frozen yogurt can get. If you're on Weight Watchers (or any other weight-management program) and you're dying for chocolate, this is a reasonable choice. And it's yummy!

    Recipe #232643

    The original recipe is the full-fat version (and very yummy), but you can easily lighten it by using fat-free evaporated milk and nonfat yogurt.

    Recipe #232608

    I couldn't find a recipe for a straight sweet cherry ice cream; all the recipes seemed to include other fruit (blackberries, cranberries, you name it). I adapted a recipe so that it used only frozen dark sweet cherries, and it turned out very well! After 24 hours in the freezer, you can still get a spoon into the ice cream to serve it.

    Recipe #232153

    "A juicy turkey burger with a hint of red bell peppers, garlic and onions, topped with with fresh spinach, ripe red tomatoes and alfalfa sprouts and drizzled with a special avocado-artichoke dressing. Served on two slices of toasted sourdough bread, it's a burger any Californian could groove on. And that ain't no jive!" (Submitted for the ZWT3 "Build-A-Burger" challenge by the Jivin' Jelly Rollers.)

    Recipe #231218

    If you've ever driven on I-10 from Los Angeles to Palm Springs, you've passed Hadley's -- a wonderful desert shop that sells dried fruits and nuts (and was doing so when it was hard to find such places). Their little sandwich shop featured the famous Hadley's "date shake" -- an unbelievably yummy milk shake made with dates. This is an attempt to transfer that flavor to frozen yogurt.

    Recipe #229922

    If you like lemonade, you'll love Meyer Lemon Sorbet ...

    Recipe #229876

    Recipe #229877

    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!

    Recipe #228764

    Another one I've been meaning to try ...

    Recipe #228531

    I haven't made this yet ... it has been on my "recipes to try" list for over a year. I'm posting it for ZWT3 -- maybe I'll finally make it!

    Recipe #228530

    This is an adaptation of an Alton Brown recipe from I experimented with it; the first time I halved the amount of yogurt, but used the original amounts of lemon juice and ginger. Too fiery for us! Now I use just enough ginger to give it flavor, but the lemon predominates. The crystallized ginger gives it that ginger "pop." The 'Zaar nutritional information may be off -- I use Fage Total Nonfat Yogurt, which means a 1/2 cup portion is 87 calories, 0 g. fat (2 WW points).

    Recipe #227402

    A Greek(ish) dish. The pork turned out very tender, which always makes me happy -- pork is so lean these days, it's hard to find a recipe that leaves it tender. A 4-oz. serving is 4 Weight Watchers points.

    Recipe #227379

    This dish is beyond redemption -- it's really more like a dessert than a side dish. But, boy, is it good ... once a year at Thanksgiving, it's irresistible.

    Recipe #225871

    This may have originally been a Woman's Day recipe ... but I've been making it for 20-25 years, so I can't remember. These aren't terribly sweet, which can be a nice change.

    Recipe #225870

    I got this recipe from a college friend in the early 1970s. It's still the best molasses cookie recipe I've found. Thanks, Susannah, wherever you are now!

    Recipe #225869

    Can't remember where I got this one, but I've been making these for at least 20 years. I usually make them at Christmas, but they'd be good any time. They have a shortbread crust, a chocolate/walnut filling, and a chocolate/coffee icing. They are VERY rich and sweet -- a little goes a long way!

    Recipe #225868

    These are a lot of work, but they're so delicious, and so pretty, that they're definitely worth it. You need a pastry bag with a #2 star tip to make 'em. I only make one batch a year to put in Christmas cookie baskets.

    Recipe #225867

    These make wonderful Christmas cookies. They're very small, so they're a delightful treat for dessert -- maybe half the size of a regular cookie. Great combination of flavors!

    Recipe #225865

    I got this recipe from a Woman's Day magazine in the early 1970s, when I was in college ... I've made 'em every year since then, and they are hugely popular with everyone I give cookie baskets to at Christmas time. I've changed the recipe a bit to emphasize the almonds.

    Recipe #225866

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