By:Dorota (please put this adress: bjork-land@xxxxxxxxxxxxxx)
2 cups of fat free or skim vanilla yogourt
1 ½ cups of fruit (oranges* bananas** or any kind of berries are great)
I like it with a lot of fruit, if you don't you can put 3/4 cups insted.
Mix everything in a bol. Pour small (¼ cups) glass or plastic containers.
Cover each one with some saran-wrap and put in the freezer for about 4 to 7
hours. It may be shorter dipending on your freezer.
*oranges* peel the orange and take the trasparent skin of too and cut in
**bananas** cut each banana in four pieces and slice ½ inch pieces.
EXTRA VEG CHILI
The sweet potatoes give this recipe a unusual very good taste.
1 large onoin (choped into long thin pieces)
2 gloves of garlic
1 red peper
1 small zucchini (diced in big pieces)
¼ medium eggplant (diced in big pieces)
1 big sweet potatoe ( diced in medium size pieces)
1 (19oz) can of red kidney beans
1 (28oz) can of diced or whole tomatoes with the juice
red wine vinegar
½ pac of OLD EL PASO chili seasoning mix (use all for if you like very
2 Tsp chili powder
2 tsp of potatoe starch
1 Tsp of paprika
1 tsp of garlic powder
2 tsp each origano, bazil, cider vinegar
3 tsp of cumin
salt and peper to taste
1. In a bowl, mix the spices with the whole can of tomatoes.Put on the
2. In a large saucepan saute the onions and the garlic in water and red
wine vinegar until the onions are transplusent. (if you see that it's
stiking to the botom put more water.)
3. Add the red peper, potatoe, eggplant and zucchini.
4. Cook until all the vegetables, exept for the potatoes, are soft.
5. Add the beans and cook for 3 min at medium-low.
6. Add the sauce, mix and let cook at low until the potatoes are soft,
about 10 min.
For thoes who love garlic use 5-6 gloves.
You can surve it with anything you like, but I eat it with a piece of
cornbread or sourdought bread.
ZUCCHINI CRUST VEGGY PIZZA
Falow the instructions for a yeast-free pizza dought. Add to it 2 small
zucchinis and 2 tsp each bazil, origano, rozmary.
Spread some tomatoe sauce with Italian spices. Then put some onions, a lot
off mushrooms, 12 leafs of fresh spinach, some tomatoe slices and on top
put a lot of shreded zucchini ( 2 small ones). Back it at 400 F for 15-17