Pref: 15 min. Bake: 30 min+cooking Yield: 1 dozen
1 and ¼ cups semisweet chocolate chips
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
3 egg whites
2 Tbsp instant coffee granules, optional
2 Tbsp canola oil
1 and ½ tsp vanilla extract
½ cup packed brown sugar
½ tsp baking powder
½ cup chopped walnuts, optional
In microwave, melt chocolate chips; stir until smooth. Cool slightly.
Meanwhile, place the
Makes 4 cups, 8 servings
4 cups water
4 cups vegetables, cut into bite-size pieces, such as: broccoli, celery, green or red pepper, carrots, mushrooms, cauliflower, green beans
¼ cup reduced-fat Italian dressing
Bring water to a boil. Add vegetables and return to a boil. Drain immediately and submerge in ice cold water. Drain.
Mix vegetables with Italian dressing and marinate in the refrigerator for 1 hour or until well chilled. Drain before serving.
1 serving =1/2 cup
19 calories, 1 gram fat, 128 mg sodium, 3 gm total carbohydrate, 1 gm fiber,
Carb Choices= 0
Adapted from: Quick and Healthy Recipes and Ideas, 3rd Ed. 2008. By Brenda J. Ponichtera.
Small Steps Press, 1701 North Beauregard Street, Alexandria, Virginia 22311