links & recipes

Banana Nut Snacking Cake
Makes 24 servings 

·         2 ¼ cups all-purpose flour

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         1/3 cup butter, softened

·         1 ¼ cups sugar

·         1 cup Egg Beaters egg substitute

·         1 ¼ cups mashed ripe bananas (about 2 large)

·         2/3 cup plain nonfat yogurt

·         ½ cup walnuts, chopped

1.       Preheat oven to 350 degrees.

2.       Mix flour, baking powder and baking soda; set aside.

3.       Beat butter and sugar in a large bowl with an electric mixer until creamy; blend in egg substitute and bananas.  Blend in flour mixture alternately with yogurt until smooth.  Stir in walnuts.

4.       Spread batter in greased and floured 13”x9” baking pan.

5.       Bake at 350 degrees for 45 minutes or until toothpick inserted comes out clean.  Cool in pan on wire rack.  Cut into squares.

**Can also make muffins… makes approximately 18 muffins and cook time is 25-30 minutes.

Nutrition info per serving: 142 calories, 4g total fat, 1g saturated fat, 0mg cholesterol, 103mg sodium, 1g dietary fiber.

Spinach, Mushroom & Tomato Crustless Quiche

¨      1 – 10 oz. package frozen chopped spinach, thawed & squeezed thoroughly to remove liquid

¨      1 cup egg substitute

¨      1 cup part-skim ricotta cheese

¨      ¾ cup grated Parmesan cheese

¨      ¾ cup chopped mushrooms

¨      ¾ cup diced tomatoes

¨      ½ cup chopped scallions

¨      1 Tbsp. dried Italian seasonings

¨      1 tsp. salt (or to taste)

¨      ½ tsp. freshly ground pepper

Preheat over to 375 degrees.  In a large bowl, mix together all ingredients until well combined.  Spray a 9-inch pie plate with cooking spray and fill with the egg/veggie mixture.  Bake for 30 minutes or until browned and set.  Let cool for 20 minutes.  Cut into 4 wedges & serve.

Per serving (4 servings):

240 calories

10g fat

15.5g protein

*****************************************************