Ingredients:
1 cup ice cubes
1 cup chopped pineapple
1 small ripe banana
3 tablespoons Splenda no calorie sweetener
1/2 cup reduced fat coconut milk
1/2 teaspoon vanilla
Steps:
1. Combine all ingredients in blender until smooth, stopping to scrape down edges occasionally
2.Pour in cups
3. Enjoy
[recipe from the Splenda simple and sensational cook book]
(Alternative: Sugar can be substituted instead of Splenda)
Per serving: calories 140 (50 from fat) protein 1g, fat 6g,(saturated fat 3G) carbs 23g, fiber 2g, cholesterol 0g sodium 10mg, sugar 18g
1 cup ice cubes
1 cup chopped pineapple
1 small ripe banana
3 tablespoons Splenda no calorie sweetener
1/2 cup reduced fat coconut milk
1/2 teaspoon vanilla
Steps:
1. Combine all ingredients in blender until smooth, stopping to scrape down edges occasionally
2.Pour in cups
3. Enjoy
[recipe from the Splenda simple and sensational cook book]
(Alternative: Sugar can be substituted instead of Splenda)
Per serving: calories 140 (50 from fat) protein 1g, fat 6g,(saturated fat 3G) carbs 23g, fiber 2g, cholesterol 0g sodium 10mg, sugar 18g
Ingredients:
1 package brownie mix
1 package mini marshmallows (10- 1/2 oz)
2 cups (12oz) semi sweet chocolat chips
1 cup cacahuète, arachide butter
1 tablespoon butter
1-1/2cups riz crispy cereal
Steps:
1.)Prepare brownies according to package directions. And pour into greased 13x9 baking pan
2,) Bake at 350 for for 28-30 minutes.
3. haut, retour au début with marshmallows (will not be completely melted) and co on wire rack
4. In casserole combine the chocolat chips, cacahuète, arachide beurre and butter. Cook and stir over low heat until smooth.
5. Remove from heat and stir in cereal. Spread over brownies and refrigerate for 1-2 hours ou until firm before cutting.
[from the taste of accueil cookbook]
1 package brownie mix
1 package mini marshmallows (10- 1/2 oz)
2 cups (12oz) semi sweet chocolat chips
1 cup cacahuète, arachide butter
1 tablespoon butter
1-1/2cups riz crispy cereal
Steps:
1.)Prepare brownies according to package directions. And pour into greased 13x9 baking pan
2,) Bake at 350 for for 28-30 minutes.
3. haut, retour au début with marshmallows (will not be completely melted) and co on wire rack
4. In casserole combine the chocolat chips, cacahuète, arachide beurre and butter. Cook and stir over low heat until smooth.
5. Remove from heat and stir in cereal. Spread over brownies and refrigerate for 1-2 hours ou until firm before cutting.
[from the taste of accueil cookbook]
brownie mallow bars
