Saturday, March 30, 2013
Skinny Coconut Cupcakes
Box white cake mix
2 egg whites
1/3 cup unsweetened applesauce
1 cup canned light coconut milk (thia kitchen)
2 tsp. natural coconut extract
1/2 cup sweetened coconut flakes
72 Cadbury mini chocolate eggs (Easter)
Preheat oven to 350 degrees. Line 24 cupcake tins with liners. In large bowl combine egg whites, coconut milk, and applesauce. Mix well, then add the cake mix and mix until combined. Pour into liners about halfway full. Bake for 22 to 24 minutes or until tests done. Cool to room temperature.
8 oz. light cream cheese (not fat-free)
3/4 cup powdered sugar
1 tsp. natural coconut extract
Top each cupcake with 1/2 tbs. frosting, then with 1 tsp. coconut flakes. For Easter, tint the coconut green and top with 3 mini chocolate eggs in center. The coconut mimics a nest for the eggs. Keep refrigerated.
I used the premade cream cheese frosting. I did try and tint the coconut but all I had on hand was the gel kind and I should have made it darker, but shows more green then in the picture. I also couldn't find the Cadbury Easter eggs but did find some speckled chocolate almonds in the Easter colors that looked like mini eggs so worked perfectly! :)
Tuesday, March 12, 2013
28 oz. can diced tomatoes with Italian herbs
14-15 oz. can garbanzo beans(chickpeas), rinsed and drained
1 cup low-sodium vegetable or reduced-sodium chicken broth
1 medium yellow sweet pepper, chopped
2 tsp. Italian seasoning or 1 tsp. each of dried basil and garlic powder
1 cup dry rigatoni or penne pasta
2 to 3 cups baby spinach
Shaved Parmesan and/or fresh basil(optional)
1. In a Dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
2. Stir in spinach. Ladle into individual bowls. Top with Parmesan cheese and/or fresh basil, if desired. Makes 4 servings.