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Thursday, April 2, 2015


Berry Topping
2 cups fresh or frozen black berries
¼ cup Splenda
1 tsp. cinnamon
2 tsp. cornstarch
1 cup Texturized Vegetable Protein
1-2 TBSP honey
2 cups fat free strained yogurt or nonfat plain yogurt

1.      Toss first four ingredients together and place in a small saucepan
2.      Bring to a boil, stirring frequently
3.      Remove from heat

Crunchy Topping
1 cup Texturized Vegetable Protein
2 TBSP honey

1.      Preheat oven to 400˚
2.      Spray cookie sheet with cooking spray
3.      In a small bowl combine Texturized Vegetable Protein and honey and spread over cookie sheet
4.      Place in oven and cook 10 minutes then stir
5.      Bake for 5 to 10 minutes longer
6.      To serve:  spread yogurt on bottom of a pie dish and top with warmed fruit and crunchy topping

Servings:  4
Serving size:  ¼ of pie

Nutritional Information
Calories:  170
Fat:  0 g
Saturated Fat:  0 g                                   TIP:
Cholesterol:  0 mg                                     Look for Greek style yogurt.  
Sodium:  150 mg                                       It’s creamier and thicker.                     
Carbohydrate:  25 g
Fiber:  4 g
Protein:  24 g

"The Perfect Day"
By: Nanette Cameron, RD

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