Coat a
Reserve crêpes. Repeat with remaining batter, coating pan with vegetable oil cooking spray as necessary.
Serve with creamed chicken, fresh berries or sautéed apples.
Nutritional analysis per crêpe:
Calories 59 (46% from fat) • carbo. 6g • prot. 2g • fat 3g sat. fat 2g • chol. 46mg • sod. 107mg
HONEY WHEAT WAFFLES
Makes six waffles (about 3 cups batter)
2large eggs
3/4 cup plus 2 tablespoons
4tablespoons butter, melted
2 tablespoons honey
1 teaspoon baking powder
1 teaspoon vanilla extract 1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender ON and blend on Liquefy for
10 seconds. Turn blender OFF. Scrape blender jar with spatula. Turn blender ON and continue blending on Liquefy until smooth, about
Follow manufacturer’s instructions to bake waffles.
Nutritional analysis per waffle:
Calories 239 (41% from fat) • carbo. 28g • prot. 7g fat 11g • sat. fat 6g • chol. 96mg • sod. 419mg
SOUPS
COLD GAZPACHO
Makes five
2cups tomato juice, divided
1rib celery, peeled, cut into 1" pieces
1medium cucumber, peeled, cut in half lengthwise, seeds removed, in 1" pieces
1clove garlic, peeled, cut in 4 pieces
1/2 medium green bell pepper, cored, seeded, cut into 1" pieces
1small jalapeño pepper, cut in half, seeds removed, cut into 1/4" pieces
4scallions, cut into 1" pieces
2medium tomatoes, seeds removed, each cut into 8 pieces
2tablespoons lemon juice
1/4 teaspoon black pepper
Place 1 cup tomato juice in blender jar. Add celery and next six ingredients. Place cover on blender jar. Turn blender ON and blend on Liquefy until vegetables are
Place in a large serving bowl, and add remaining 1 cup tomato juice, lemon juice, and pepper; stir to combine. Chill before serving.
Nutritional analysis per serving:
Calories 85 (11% from fat) • carbo. 16g • prot. 3g • fat 1g sat. fat 0g • chol. 0mg • sod. 511mg
CREAM OF ASPARAGUS SOUP
Makes eight
3tablespoons butter or margarine
1 small onion, cut into 1" pieces
3/4 pound asparagus, trimmed, cut into 1" pieces
3cups chicken stock or broth
1 cup
3teaspoons cornstarch
salt and white pepper to taste
Place parsley in the blender jar. Place cover on blender jar. Turn blender ON and pulse on Liquefy until coarsely chopped, about
Melt butter in a medium saucepan over medium heat. Add onion, and cook until soft but not brown, about
Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add 1 cup of the cooking liquid and half of the solids, in order listed, to the blender jar. Place cover on blender jar. Turn blender ON and blend on Liquefy until smooth, about
Nutritional analysis per serving:
Calories 112 (64% from fat) • carbo. 7g • prot. 3g • fat 8g sat. fat 5g • chol. 23mg • sod. 610mg
Makes four 6-ounce servings
1tablespoon margarine
2medium leeks, whites only, sliced horizontally and cut into 1" pieces
1small onion, in 1" pieces
14