Pear Muffins

Pears tape measure3 cups all-purpose flour

2 cups sugar

2 teaspoons ground cinnamon

2 eggs

½ cup vegetable oil

½ cup applesauce

1 teaspoon vanilla extract

6 ripe pears, peeled, seeded and chopped

Preheat oven to 350°F.

  1. In a large mixing bowl combine the flour, sugar, baking soda and cinnamon.
  2. In another bowl, combine the eggs, oil, applesauce and vanilla. Stir into the flour mixture. Fold in the pears.
  3. Pour into paper-lined muffin cups, two-thirds full and bake for 25 to 30 minutes or until a toothpick comes out clean. Cool slightly on wire rack.

Makes 24 muffins.                             Serving size: 1 muffin

Edita’s Tip

It’s so hard to find fun recipes using pears. These are great. And if you have any leftover pears, just use them as a morning snack.

Edita’s Ultimate Breakfast Parfait

2 cups nonfat yogurt yoplait

2 cups of your favorite granola without nuts

2 cups fresh berries hulled and sliced (raspberries, blueberries, strawberries)

4 tablespoons honey

  1. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
  2. Spoon 2 tablespoons of granola overtop and smooth surface.
  3. Spoon 2 tablespoons of fruit overtop and smooth surface.

Repeat the process, adding a bit of honey here and there to taste.

Makes 4 servings.

Edita’s Tip

Put out the ingredients for this

wonderful breakfast dessert, and let your

family make their own any way they like!

Orange Raisin French Toast

952032_s2 eggs, lightly beaten

1 cup skim milk

2 teaspoons orange zest (grated orange rind)

8 slices raisin bread

cooking spray

  1. In a shallow bowl combine the eggs, milk and orange zest.
  2. Dip the slices into the mixture one at a time, both sides until they are well coated.
  3. Fry in a large skillet sprayed with non fat cooking spray until both sides are golden brown. Serve hot with a little maple syrup or a light dusting of powdered sugar.

Makes 4 servings.                                 Serving size: 2 slices

Breakfast Brownies

Cocoa dust Heart shape isolated¾ cup pastry flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup mashed tofu

2 tablespoons applesauce

2 tablespoons honey

1/3 cup maple syrup

1 teaspoon vanilla

¼ cup unsweetened carob powder

cooking spray

Preheat oven to 350°F.

  1. Combine all dry ingredients and wet ingredients in separate bowls. Mix together well with mixer until very smooth. If too thick, add 1 tablespoon of water.
  2. Spread batter in an 8-inch non-stick square pan sprayed lightly with cooking spray. Bake 20-25 minutes or until a toothpick comes out clean. Do not over bake! Let cool about 10 minutes. Cut into squares.

Makes 16 servings.                  Serving size: 1 brownie

Edita’s Tip

This recipe was the very first one I made with tofu.

It won me over!

Twice the Berry Muffins

800 Berries Baskets1 ½ cups flour
½ cup cream of wheat cereal, uncooked
½ artificial sweetener
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 container (8-ounces) raspberry non-fat yogurt
1 cup egg substitute
¼ cup skim milk
¾ cup fresh blueberries
cooking spray

Preheat oven to 400°F.

Mix flour, cereal, sweetener, baking powder and cinnamon; set aside.  Blend yogurt, egg substitute, and milk until well blended.  Stir into dry ingredients just until blended; stir in blueberries.
Line muffin tins with paper muffin cups. Fill cups ¾ full. Bake 20 minutes or until done.

Makes 12 servings.                  Serving size: 1 muffin

Edita’s Tip
Blueberries are now recognized as one of the
richest sources of antioxidants!

Edita’s Steamed Veggies

Colorful vegetables and fruits
1 large head broccoli, cut into flowerets

1 red pepper, seeded and sliced

1 green pepper, seeded and sliced

1 yellow pepper, seeded and sliced

1 pound green beans

1 large onion, peeled and sliced

3 stalks celery, sliced

1 cup peanuts, pecans or sliced almonds

In a large plastic bag combine the veggies. Seal and keep in the fridge until used. When ready to use, steam veggies until crisp tender. Serve with lemon juice, balsamic vinegar, your favorite reduced fat salad dressing or 1 tablespoon Parmesan cheese. Serving size: Up to two cups