1 banana, sliced
1 (8-oz.) can pineapple, with juice
1/3 c. orange juice concentrate
1 1/2 c. fat-free vanilla frozen yogurt
1 c. skim milk

Combine first three ingredients in blender.  Cover and blend until almost smooth.  Add frozen yogurt and milk.  Cover and blend until smooth.  Pour into glasses.

Makes 4 (8-oz.) servings, which is good if you have someone to share it with.  If not, you could adjust the ingredient amounts, or save some in refrigerator for a snack.

Per Serving: 189 Calories, 1g Fat, 7g Protein, 39g Carbohydrate, 1g Dietary Fiber, 5mg Cholesterol, 89mg Sodium

I guess I must be on a custard kick, or maybe it just satisfies my hunger for something sweet. I tried altering a recipe this morning to make just one dish of custard, and it was very good. Creamy with great flavor.

Nancy’s Custard for One

one egg
1/3 – 1/2 cup skim/non-fat milk
1 tsp. honey
few drops of vanilla
pinch salt
sprinkle of cinnamon

Whisk all ingredients together (reserve cinnamon) until honey is well dissolved and mixture is foamy. Pour into greased custard dish and sprinkle with the cinnamon. Set in pan of hot water in 325° oven and bake for 30-40 mins. (I found custard slightly undercooked for me at 30 mins) Serves: 1

Total calories: 120; 5g fat

I found this recipe on the net and made it for dinner this evening. It was creamy smooth and delicious and not a calorie-expensive dessert at all. I think it would also be good for breakfast, especially if you made it ahead. I cut the recipe in half this evening.
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1 1/2 cups egg whites (equivalent to 6 eggs)*
1/4 cup sugar
1/4 cup Splenda or other sweetener
2 teaspoons vanilla extract
1/4 teaspoon salt, optional (I just used a pinch)
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional

* Packaged egg whites can be found in the dairy case of your local grocery store.

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or Pam) six (6-ounce) custard cups and set them into a large baking dish.

In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved. Mix in hot milk, a little at a time, until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.

Carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back often. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

Makes 6 servings (depending on size of custard cups).

Recipe Makes 6 servings (6-ounce custard cups)
Per Serving – .16 fat gram, 107 calories, 1.8 WW points

1 banana

3/4 cup vanilla or chocolate dairy free milk (I prefer rice or almond)

2 tsp unsweetened cocoa powder

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Toss it all in a blender and serve.

I nabbed this recipe from CalorieKing – We’ve got these on our menu list to try this week. They sound pretty good – and we’re apple lovers around these parts, so that’s perfect!

Apple Oatmeal Pancakes
Serves: 5 person(s)
Preparation Time: 10 mins
Cooking Time: 5 mins
Yield: 5 x servings (two 4-inch pancakes per serving)

Suggestions:
If desired, add a tablespoon of maple syrup, for a little sweetness (optional). It will be a little thick; spread it with a spoon.

3 small apples
1 1/2 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 cup water
1/4 cup chopped walnuts (optional)
1 tsp vanilla extract, or to taste (optional)

Peel, then chop apples. Add about a teaspoon of water. Put in small pan and cook for about 3 to 4 minutes or until soft. Mash apples with the back of a spoon or potato masher, leaving some chunky apple pieces.

In a separate bowl, mix all dry ingredients together. Add water and mashed apples. Stir until combined.

Drop about 1/4 cup mixture onto a heated skillet that has been lightly sprayed with oil.

Makes about a 4-inch sized pancake.

(NOTE: Pancakes can be made with bananas by replacing the 3 apples with 1 ripe banana.)

Microwave Directions:
Peel, then chop apples. Add about a teaspoon of water. Put in microwave safe bowl and microwave for 2 minutes or until soft. Mash apples with the back of a spoon or potato masher, leaving some chunky apple pieces.

Makes about a 4-inch sized pancake.

Nutrition Info:
Calories: 270 cals
Fat: 6.0 g
Carbohydrates: 49.0 g
Protein: 8.0 g
Cholesterol: 0.0 mg
Sodium: 197 mg
Saturated Fat: 0.0 g
Fiber: 8.0 g
Calcium: 144.0 mg
Total Sugars: 8.0 g