June 24, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
2 ripe medium mangoes
1 ripe medium papaya
1 Tab fresh lemon juice
1 tsp vanilla extract
1/8 tsp grd allspice
1. Slice through the mangoes on all sides of the pit to remove the flesh. Cut into strips, then remove peel & discard it. Cut into 1/2″ pieces, place in a medium bowl.
2. Cut papaya in half lengthwise. Scoop out and discard the seeds. Remove peel, cut into 1/2″ pieces and add to the bowl.
3. Add rest of ingredients, tossing gently to mix. Cover and let stand for 30 mins for the flavours to blend.
February 13, 2017 / Lyn Jones / 0 Comments
24 slices
My guests always ask “are you sure there is no sugar or fat in this delicious dessert?”
5-6 apples, peeled, cored chopped
3 oz unsweetened frozen orange juice
1 Tab dry sherry
1 x 6 oz can frozen unsweetened apple juice concentrate
2/3 cup ripe bananas
1/2 cup muscat raisins, plumped 15 mins in hot water to cover
1.25 cups wholewheat pastry flour
1.25 cups unbleached white flour
1/4 cup soya flour
2 tsp low-sodium baking powder
2 tsp each of bicarb and cinnamon
1/8 tsp allspice
4 egg whites, stiffly beaten
1.5 tsp pure vanilla extract
1 cup Grape-nuts
1. Marinate the apples in orange juice and sherry for 4 hours or overnight. Preheat oven to 325 degrees.
2. In a bowl, combine apples, apple juice concentrate, raisins & bananas. Sift dry ingredients into apple mixture.
3. Stir until flour disappears and then fold in egg whites & vanilla.
4. Pour into a non-stick bundt pan that has been sprinkled with Grape-nuts. Bake for 1.5 hours.
5. Cool and cover with glad wrap; let stand several hours or overnight before serving.
6. To serve: Place slices of torte on individual plates and serve each with a dollop of whipped nonfat milk.
75mg sodium per serve.