Easter, 200 or fewer calories Рецепты

Easter Egg Omelette

When Easter is on it's way, most families with kids have plenty of extra eggs in the fridge! Put all those eggs to good use and stir-up an omelette…

Glazed Apricot, Orange, Lemon Bundt Cake

Many recipes of glazed cakes are out there to be enjoyed. Try this one. It is quick, easy and delicious. Has…

Easter Rose agar agar jelly

Agar agar jelly is very common in Burmese snack and use in many refreshing dessert drink. Often add coconut milk as flavor for Agar Agar jelly.…

Orange Sauce (for cooked carrots)

Are you tired of serving plain carrots? This is an excellent sweet sauce you can serve on top of cooked…

Tea-Time Orange Cake Recipe

With some Kinnow Oranges in hand, the first and the obvious recipe choice was a Tea-Time Orange Cake. The tanginess of oranges, the subtle sweet…

BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN)

Moorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk…

Scottish Shortbread

Tried making shortbread for the first time. Tasted more like butter cookies with crumbly texture.

Chocolate Glazed Peanut Butter Bars

Sweet and chewy bars are a cinch to make and will please most all of your hungry nibblers! The original recipe…

Skinny Springtime Sugar Cookies, Terrific for Easter

These colorful old-fashioned sugar cookies are crispy, delicate and buttery tasting. And, I’m using just a…

Banana Nut Appetizer

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Apple Muffins ( no butter)

These apple muffins are moist and mildly sweet. Oil is substituted for butter.

Tomato filled with sardines in olive oil.

Lapis Surabaya (Spiku)

Indonesia's signature layer cake, Lapis Surabaya or Spiku, is so dear to most of Indonesians. The cake is commonly used for the base cake of…

Top of the Line Banana Nut Bread

This bread is light and tender yet firm,, and has a mixture of flavors appealing to the taste buds. I began…