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Desserts

Fruity Bran Muffin
Rhubarb Compote
Caramel Apple
Rhubarb Crisp
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Fruity Bran Muffin



sugar 3/4 cup

3/4 cups natural bran

1 cup flour

1/2 cup chopped dates, apricots or raisins

2 tsp. baking soda

1/2 cup vegetable oil

1 egg

1/4 cupbuttermilk or sour milk



Preheat oven to 375 °F (190 °C). Grease muffin tins or line with paper cups. Combine sugar, bran, flour, dates and baking soda in a bowl. Mix together oil, egg and butter milk in a separate bowl. Stir into dry ingredients until moistened. Spoon batter into muffin cups. Bake 20 minutes or until golden brown. Freeze extras to keep fresh.

Makes 18 muffins.


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Rhubarb Compote


3 cups rhubarb, chopped (fresh or frozen)

1 cup(or less)

sugar 250 ml

1/2 tsp.lemon juice

1/2 cup water

Combine above ingredients in a saucepan and bring to boil. Cover and let cook 3 to 5 minutes or until rhubarb is soft. Remove from stove. Cool and refrigerate.

Makes 6 servings.

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Caramel Apple


1 tsp.margarine

1 apple, cored or chopped

1 Tbsp.brown sugar

1 Tbsp.raisins

pinch of cinnamon (optional)

Place apple in centre of microwaveable dish. Dot margarine on apple and sprinkle brown sugar, raisins and cinnamon. Cover with plastic wrap. Microwave on high for 5 minutes.

Makes 1 serving.

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Rhubarb Crisp


3 cups rhubarb, chopped (fresh or frozen)

1/2 tsp.lemon juice

1/2 cup sugar

1/4 tsp. cinnamon

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup flour

1/4 tsp. cinnamon

1/4 cup margarine

Combine fruit, lemon juice, sugar and cinnamon. Place fruit in a pan. Combine oats, brown sugar, flour and cinnamon in a small bowl. Cut margarine into mixture until it resembles course crumbs. Sprinkle crumb mixture over fruit. Bake at 350 F (180 C) oven for 40 to 45 minutes.

Makes 6 servings.

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