Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- September 2001 - P's (Page 1 of 3)

Page P1 | Page P2 | Page P3

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Passion Fruit Bavarois -- Low Fat
Passion Fruit Tart -- Low Fat
Peanut Butter Breakfast Shake
Peanut Butter English Muffin Melt
Peanut Butter Oatmeal
Peanut Butter Pudding in a Flash
Peanut Butter Sundae

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

                      * Exported from MasterCook *
                    Passion Fruit Bavarois -- Low Fat
Recipe By     :Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (5 1/2 oz) cans  passion fruit syrup
  300                g  (10 oz) silken tofu, chopped
  600               ml  (20 fl oz) buttermilk
  2         tablespoon  vanilla essence
  6          teaspoons  gelatin
     3/4           cup  (185 ml/6 fl oz) passion fruit pulp
  8                     strawberries, halved to garnish
1. Push the passion fruit in syrup through a sieve. Discard seeds. 
Combine the strained syrup with tofu and buttermilk and caster sugar 
and vanilla and blend for 90 seconds on high. Leave in blender.
2. Put 1/3 cup (80ml/ 2 3/4 fl oz) water in small bowl and put the bowl 
in a slightly larger bowl of boiling water. Sprinkle gelatin onto the 
water in the small bowl and stir until dissolved. Leave to cool.
3. Place 8 dariole/mousse moulds in a baking dish -- 200 ml/ 6 1/2 fl 
oz size. Add the gelatin to the blender and mix on high 1 minute, pour 
into the moulds, cover the dish with plastic wrap and refrigerate 
overnight.
4. When ready to serve, carefully run a spatula around the edge of each 
mould and dip the bases into hot water for 2 seconds to make removal 
easier. Place each on plate and spoon the passion fruit pulp around the 
bases. Garnish and serve.
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 105 Calories; 0g Fat (0.0% 
calories from fat); trace Protein; 27g Carbohydrate; 0g Dietary Fiber; 
0mg Cholesterol; 24mg Sodium.  Exchanges: 2 Other Carbohydrates.
NOTES : 
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net
                      * Exported from MasterCook *
                      Passion Fruit Tart -- Low Fat
Recipe By     :Family Circle Tasty Low Fat Recipe Cookbook
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  (90g /3 oz) plain flour
  2        tablespoons  icing sugar
  2        tablespoons  custard powder
  30                 g  (1 oz) butter
  2        tablespoons  light evaporated milk
                        FILLING
     1/2           cup  (125g/ 4 oz) ricotta
  1           teaspoon  vanilla essence
     1/4           cup  (30g/1 oz) icing sugar
  2                     eggs, lightly beaten
  4        tablespoons  passion fruit pulp (about 8 passion fruits)
     3/4           cup  (185 ml/ 6 fl oz) light evaporated milk
1. Preheat oven 200 degrees Celsius or 400 Fahrenheit.
Lightly spray a 22 com or 9 inch loose based flan tin with oil spray. 
Sift flour, icing sugar and custard powder into a bowl and rub in the 
butter until the mixture resembles fine breadcrumbs. Add enough 
evaporated milk to form a soft dough. Bring together on a lightly 
floured surface until just smooth. Gather into a ball, wrap in plastic 
and refrigerate for 15 minutes.
2. Roll the pastry out on a floured surface, to fit the tin, then 
refrigerate for 15 minutes. Cover with baking paper and fill with 
uncooked rice or beans. Bake for 10 minutes, remove rice or beans and 
paper and bake another 5-8 minutes, or until golden.
Allow to cool. Reduce the oven to warm 160 degrees Celsius (315 
Fahrenheit).
3. Beat the ricotta with the vanilla essence and icing sugar until 
smooth. Add the eggs, passion fruit pulp and milk, then beat well. Put 
the tin with the pastry case on a baking tray and gently pour in 
mixture. Bake for 40 minutes, or until set. Allow to cool in the tin. 
Dust lightly with icing just before serving.
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 58 Calories; trace Fat (0.2% 
calories from fat); 0g Protein; 15g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; trace Sodium.  Exchanges: 1 Other Carbohydrates.
NOTES : 
Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette
Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net
                      * Exported from MasterCook *
                      Peanut Butter Breakfast Shake
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  fat-free milk
  1              small  ripe banana
  2               Tbsp  toasted wheat germ
                        [use only on Day 24 of diet]
  2               Tbsp  creamy peanut butter
Combine the milk, banana, wheat germ and peanut butter in a blender and 
blend until smooth.
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 54 Calories; 2g Fat (23.4% 
calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 1mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
0 Fat.
                      * Exported from MasterCook *
                    Peanut Butter English Muffin Melt
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                whole         wheat English muffin
  2               Tbsp  creamy peanut butter
                        or crunch peanut butter
Toast the muffin as desired and spread with the peanut butter.
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% 
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg 
Cholesterol; 0mg Sodium.  Exchanges: .

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * Exported from MasterCook *
                          Peanut Butter Oatmeal
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  dry old-fashioned oats
     1/2           cup  fat-free milk
  4                     dried apricot halves -- cut into quarters
  2               Tbsp  crunchy peanut butter
     1/4      teaspoon  ground cinnamon
1. In a microwaveable bowl, combine the oats, milk and apricots.
2. Microwave on high for 3 minutes.
3. Stir in the peanut butter and cinnamon.
Makes one serving
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 225 Calories; 16g Fat (59.9% 
calories from fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg 
Cholesterol; 158mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 
1/2 Fruit; 2 1/2 Fat.
                      * Exported from MasterCook *
                     Peanut Butter Pudding in a Flash
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  prepared fat-free refrigerated pudding
                        your choice
                        [1 single-serving container]
                        chocolate -- vanilla
                        or tapioca
  2               Tbsp  crunchy peanut butter
1. Place the peanut butter in a microwaveable dessert dish.
2. Microwave on high for about 1 minute, or until melted.
3. Pour the pudding into the peanut butter, and stir until mixed 
through.
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 190 Calories; 16g Fat (71.1% 
calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 157mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 
2 1/2 Fat.
                      * Exported from MasterCook *
                           Peanut Butter Sundae
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Tbsp  creamy peanut butter
     1/2           cup  fat-free frozen yogurt
                        or ice cream -- any flavor
Place the peanut butter in a small, microwaveable dish. Heat on high 
for about one minute, or until melted. Drizzle over the frozen yogurt.
Makes One Serving
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 

 

Page P1 | Page P2 | Page P3

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!