Vegan Strawberry Sorbet Recipe
Ingredients
1. Pureed strawberries (2c)
2. water (2c)
3. cornstarch (1 1/2tsp)
4. sugar (1c)
Method Of Preparation:-
1. Take a large saucepan, place it over low heat. Add water in it and mix cornstarch and sugar in it. Keep it to boil for about 10 minutes until it gets thick like a syrup.
2. Take off the pan from heat and keep it to cool. When the syrup gets cooled then add pureed strawberries in it and mix it well. Now pour the mixture into a plastic container and keep it to freeze, uncovered until it gets solid.
3. Now cut the sorbet into chunks and put in the blender or food processor and then blend it until it becomes smooth and creamy. Again place the sorbet back into the freezer and keep it to freeze for about 4 hours. Now the dairy free and vegan sorbet is ready to serve.
Pumpkin Apple Butter Comfort
Ingredients
1. Flour (4 1/2c)
2. baking powder (1 1/2tsp)
3. baking soda (1 1/2tsp)
4. oatmeal, pulverized in food processor (4 1/2c)
5. vanilla (1tsp)
6. eggs, beaten and at room temperature (3)
7. brown sugar (1c)
8. sugar (1c)
9. canned pumpkin (1 1/2c)
10. apple butter at room temperature (1c)
11. allspice (1tsp)
12. cinnamon (3tsp)
Method Of Preparation:-
1. First heat the oven to 350 degrees F. Take a bowl; add sugar, pumpkins and apple butter in it. Beat the ingredients and then add eggs in it. Slowly add flour, soda, baking powder, oatmeal and spices in it. Mix all these ingredients well to form batter.
2. Now place tablespoonful of batter on cookie sheet about 2 to 3-inches apart. Place the sheet in oven and bake it for about 10 minutes or until they begin to change to brown color.
Number Of Servings – 75
Low Calorie Vegan Chocolate Sorbet Recipe
Ingredients
1. Pure cocoa powder (3/4c)
2. water (3c)
3. sugar (1c)
4. vanilla (1tsp)
5. salt (1/4tsp)
Method Of Preparation:-
1. Take a large saucepan, place it over medium heat. Add sugar in it and heat it without stirring until it starts to melt. When it starts to melt then stir it regularly until sugar gets melted completely and it gets caramelized.
2. Turn down the heat to medium low and add water in it to caramel by stirring it regularly. Then mix salt and cocoa powder in it and stir it until it becomes smooth and gets dissolved completely.
3. Now take off the pan from heat and keep it to cool. Then add vanilla in it, cover it and place it in the refrigerator for about 2 hours to chill.
4. Take a shallow container, pour sorbet in it and freeze it by stirring every 30 minutes until sorbet gets the desired consistency. If you have ice cream maker then process the mixture in it and freeze it until it gets firm. Makes about one quart of low-calorie vegan chocolate sorbet.
Caramel Pumpkin Cake- Low Fat Recipe
Ingredients
1. Flour (2c)
2. baking powder (2tsp)
3. baking soda (1tsp)
4. salt (1/2tsp)
5. vanilla (1/2tsp)
6. cinnamon (2tsp)
7. eggs, beaten (4)
8. canned pumpkins (2c)
9. applesauce (1c)
10. sugar (2c)
11. light or non fat whipping topping (for serving)
12. caramel apples wraps, cut into thin strips about 2-inches long (2 pieces)
Method Of Preparation:-
1. First heat the oven to 350 degrees F. Take a large bowl; add all the ingredients in it except caramel strips and light whipped topping.
2. Take a baking pan of 13*9-inch, grease it and then pour batter into the pan. Then spread the caramel pieces on the top of batter.
3. Place the pan in oven and bake it at 350 degrees F for about 28 to 32 minutes until the wooden pick inserted in the center comes out clean.
4. Take out the pan from oven and keep it to cool. Now the cake is ready. Serve it with light whipped topping.
Number Of Servings – 12 to 15
Apple Bread Pudding Recipe
Ingredients
1. Apples, cored and diced (2large)
2. stone ground 100% whole wheat bread, toasted and cut corner to corner (8slices)
3. vanilla extract (1 1/2tsp)
4. brown sugar (1tsp)
5. egg substitute (1c)
6. 1% low fat milk (2c)
7. ground cinnamon (1tsp)
8. granulated sugar (1/4c)
9. low fat vanilla frozen yogurt (1 1/2pint)
Method Of Preparation:-
1. First heat the oven to 375 degrees F. Take a baking dish of 9-inch, coat it with non stick cooking spray. Take a small bowl, mix cinnamon and sugar in it.
2. Take a blender or a food processor, in the bowl of the blender add milk, vanilla, brown sugar and egg substitute in it. Blend all these ingredients well.
3. Now place half of the bread toast in baking dish, dust half of the sugar-cinnamon and apples over the toast. Repeat the layers and then pour the milk mixture on the top.
4. Now place the dish in oven and bake it for about 40 to 50 minutes until the wooden pick inserted in the center comes out clean. Take out the pudding from oven and then cut it into squares and place a scoop of frozen yogurt on top.
Number Of Servings – 9
Berry Topped Cupcakes Recipe
Ingredients
1. Blueberries (1/2c)
2. strawberries, stems removed and each cut into 5 slices (24 small)
3. Cool Whip Lite whipped topping, thawed (8 oz)
4. Jello vanilla flavor fat free, sugar free instant reduced calorie pudding and pie filling (1 package about 4 servings)
5. fat free milk (1c)
6. white cake mix (1package 2 layer size)
Method Of Preparation:-
1. First make cake batter in a large bowl as directed on the packages for reduced fat cupcakes. Take 24 paper lined muffin cups, place batter in these cups and spread it lightly.
2. Place the cups in oven and bake them as directed on the package. When the cupcakes get baked then take them out from the oven and keep them to cool for about 10 minutes. Then remove the cakes from pans and place on rack to cool completely.
3. Take a large bowl, pour milk in it and then add dry pudding mix in it. Beat it for about 2 minutes until it gets well blended. Gently mix whipped topping in it.
4. Spread the pudding mixture on the top of cupcakes. Then place strawberry slices on the top of each cupcake. Place blueberries in the center and then store it in refrigerator.
Number Of Servings – 24
Sugar-Free Maple Cookie Recipe
Ingredients
1. Flour (1 1/2c)
2. vanilla (1tsp)
3. Ener-g Egg Replacer for (1egg)
4. maple syrup (1/2c)
5. margarine softened (1/2c)
6. salt (1/4tsp)
Method Of Preparation:-
1. First heat the oven to 375 degrees F. Take a large bowl, beat vanilla, salt, egg replacer, maple syrup, vegan margarine in it. Beat it until it gets mixed well. Then add flour in it and mixed it well.
2. Place the batter on cookie sheet and bake it at 350 degrees F for about 10 to 12 minutes until the bottom of the cookies become golden brown and enjoy your delicious cookies.