Show
104-
A Fit and Fabulous Fondue Party
(Associate Sponsors)
"cheesy"
foundue,
chocolate foundue, brownies
"Cheesy"
Fondue Pot
(from
The Enlightened Kitchen, John Wiley & sons, Inc., (c)Marie Oser
2002)
12 Servings
1 cup enriched soymilk
2 teaspoons lemon juice
2 (12.3 ounce package) low-fat silken tofu
1/4 cup sliced scallions
3 cloves garlic, peeled
2 teaspoons vegetarian worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon onion soup mix
1 cup nutritional yeast
1/2 Tablespoon Dark Brown Molasses Sugar
2 tablespoons mellow white miso
2 tablespoons dry sherry
Combine
soymilk and lemon juice in a glass measuring cup and set aside.
Place tofu in food processor and process to blend. Add scallions,
garlic, Worcestershire sauce, Dijon mustard, onion soup mix, dark
brown molasses sugar, and yeast. Blend. In a small bowl, blend miso
and sherry, "creaming" to form a thick paste. Add to the
tofu mixture along with the soymilk mixture. Blend until smooth.
Warm "Cheese" sauce in the microwave or on stovetop before
pouring into fondue pot.
Dipping
suggestions:
Cubed crusty whole grain bread, boiled new potatoes, blanched asparagus,
broccoli, or cauliflower florets.
Enlightened
"Cheesy" Fondue Pot
Nutrition
Analysis: per serving: 1/2 cup
Protein 8g, Carbohydrate 5g, Fiber 1g, Fat 1g, Sat Fat 0g,Cholesterol
0mg, Calcium 52mg, Sodium 125mg.
Calories 57,
from Protein 50%, from Carbohydrate: 35%, from Fat: 15%
Traditional
Cheese Fondue
Nutrition
Analysis: per serving: 1/2 cup
Protein 8g, Carbohydrate 9g, Fiber 0g, Fat 13g, Sat Fat 8g,Cholesterol
43mg, Calcium 242mg, Sodium 293 mg.
Calories 189
from Protein 17%, from Carbohydrate: 20%, from Fat: 63%
Richly Chocolate Fondue
(from
The Enlightened Kitchen, John Wiley & sons, Inc., (c)Marie Oser
2002)
 |
|
VegTV
correspondent Victoria Levy interviews Pauline McKee about
the superior flavor, texture, and health benefits of using
unrefined sugar in cooking and baking.
|
12
Servings
2 (12.3
ounce package) low-fat silken tofu
1 cup enriched soymilk
1/3 cup cocoa powder
1/3 cup brown rice syrup
1/4 cup Wholesome Sweeteners evaporated cane juice
1/4 cup Billingtons Light Brown Muscovado Sugar
1 tablespoon vanilla
freshly ground nutmeg for garnish
Place
tofu in food processor and process until smooth. Add soymilk and
blend. Place cocoa in a small bowl and set aside. Heat brown rice
syrup in microwave 30 seconds or in a pan on the stove 2 minutes
over low heat. Add hot rice syrup to the cocoa, and blend using
small wire whisk or fork to form a smooth syrup. Add to the tofu
with the cane juice, light brown sugar , and vanilla and blend until
smooth. Add to the fondue pot and sprinkle with nutmeg. You may
save time by warming the fondue before pouring into the fondue pot.
Dipping
Suggestions: fresh strawberries, pineapple cubes, tart apples, peaches,
or nectarines, whatever you like! Most anything tastes better dipped
in rich, silky chocolate!
Enlightened
Chocolate Fondue
Nutrition
Analysis: per serving: 1/2 cup
Protein 5g, Carbohydrate 15g, Fiber 1g, Fat 1g, Sat Fat 0g,Cholesterol
0mg, Calcium mg, Sodium 50mg.
Calories 85,
from Protein 23%, from Carbohydrate: 66%, from Fat: 12%
Traditional
Chocolate Fondue
Nutrition Analysis: per serving: 1/2 cup
Protein 3g, Carbohydrate 31g, Fiber 2g, Fat 21g, Sat Fat 13g,Cholesterol
54mg, Calcium 68mg, Sodium 69 mg.
Calories 301
from Protein 4%, from Carbohydrate: 39%, from Fat: 57%
Mocha
Cranberry Brownies with Orange Blossom Glaze
(from
The Enlightened Kitchen, John Wiley & sons, Inc., ©Marie
Oser 2002)
 |
Mocha
Cranberry Brownies with
Orange Blossom Glaze
|
30
brownies
1 3/4
cups whole wheat pastry flour
3/4 cup cocoa powder
1/4 cup oat bran
1/4 cup whole grain yellow cornmeal
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup dried cranberries
1 (12.3 ounce package) low-fat silken tofu
1/2 cup prune puree
1 1/2 cups Wholesome Sweeteners' Organic Evaporated Cane Juice
1/2 cup strong brewed coffee
1/2 tablespoon pure vanilla extract
Glaze
1 cup Wholesome Sweeteners' Organic Powdered Sugar, sifted
2 tablespoons orange juice
1/2 teaspoon orange blossom water
Preheat
oven to 350° Spray 9" by 13" baking pan with olive
oil.
In a large bowl, combine flour with cocoa powder, oat bran, cornmeal,
cinnamon, nutmeg, baking powder, baking soda, and salt. Stir in
cranberries and set aside. Process tofu in food processor, until
smooth. Add prune puree; blend and add organic evaporated cane sugar,
coffee, and vanilla. Blend until smooth, scraping down mixture,
halfway. Fold tofu mixture into dry ingredients, just until mixed.
Do not over beat. Pour into pan. Bake 45 minutes, or until tester
inserted comes out clean. Set aside on wire rack to cool.
For the Glaze: Sift the powdered sugar into a medium bowl. Add juice
and orange blossom water. Blend and drizzle over cooled brownies.
Enlightened
Mocha Cranberry Brownies/Orange Blossom Glaze
Nutrition
Analysis: per serving : one brownie
Protein 2g, Carbohydrate: 20g, Fiber 1g, Fat 1g, Sat Fat 0g, Cholesterol
0mg, Calcium 18mg, Sodium 108 mg.
Calories 85
from Protein 8%, from Carbohydrate: 87%, from Fat: 5%
Traditional
Mocha Cranberry Brownies/Orange Blossom Glaze
Nutrition
Analysis: per serving: one brownie
Protein 2g, Carbohydrate 26g, Fiber 2g, Fat 11g, Sat Fat 7g, Cholesterol
39mg, Calcium 26mg, Sodium 138mg.
Calories 203
from Protein 4%, from Carbohydrate: 48%, from Fat: 48%
