Ingredients
75g reduced-fat spread
300g lite sweetened condensed milk
1 lemon, zest and juice
150g crushed arrowroot biscuits
1 cup rolled oats
1/2 cup desiccated coconut
4 tablespoons icing sugar
1 tablespoon lemon juice
Directions
Line a 17cm x 27cm slice tin with non-stick baking paper. Microwave spread and condensed milk in a microwave-proof bowl, using 50% power setting, for 2 minutes until spread has melted. Quickly stir in lemon juice and zest then mix well until smooth.
In a large bowl combine all the dry ingredients and pour lemon mixture on top. Mix well and press into slice tin.
Combine icing ingredients then drizzle over slice base.
Refrigerate for 1 hour or until slice is completely set. Cut into 20 slices. Store in an airtight container for 3-5 days.
Nutrition Facts
Energy: 560kJ
Calories: 134cal
Protein: 3g
Fat: 5g
- saturated: 2g
Carbohydrates: 20g
- sugars: 13g
Dietary Fibre: 1g
Sodium: 40mg
Calcium: 60mg
Iron: 0.5mg
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Ingredients
8 asparagus spears, trimmed of woody ends
8 skewers
16 medium raw shrimp, deveined and peeled
8 cherry tomatoes
1 Tbsp (15 mL) extra virgin olive oil
1/2 lemon
Pinch chili flakes
Directions
Preheat grill to medium-high.
In a small pot, boil some water and blanch asparagus for two minutes.
Remove and cool under cold water.
Cut each into three pieces. Spear one piece of asparagus on a skewer, followed by shrimp, cherry tomato, asparagus, shrimp and finally asparagus.
Repeat for each skewer.
Brush with olive oil, and season with salt and pepper.
Grill for two minutes on each side, or until shrimp is pink.
Remove from grill, squeeze lemon juice overtop and sprinkle with chili flakes.
Makes eight skewers.
Per skewer: 35 calories, 3 g protein, 2 g fat (0 g saturated fat), 2 g carbohydrates, 1 g fibre, 18 mg cholesterol, 19 mg sodium
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Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine water and quinoa in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Stir in tomato and remaining ingredients.
Cover; let stand 1 hour.
Serve chilled or at room temperature.
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Ingredients
Nonstick baking spray
1/2 cup all-purpose flour
1/2 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 tablespoon wheat germ
2 teaspoons chia seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
3 tablespoons vegetable oil
1 large egg white
1 ounce bittersweet chocolate, melted (about 2 small squares)
Directions
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.
Per serving: Calories: 106; Total Fat: 5.5 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 76 milligrams
Copyright 2012 Television Food Network, G.P. All rights reserved.
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