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2 cups raspberries. 1 1/2 cup granulate sugar. 2 tablespoons lemon juice. Instructions: Mix raspberries and sugar in a bowl. Let them sit to macerate for 15 minutes, tossing the berries a couple ...
Breakfast (435 calories) 1 cup low-fat plain strained Greek-style yogurt. 1 serving Cinnamon-Toasted Oats. ½ cup raspberries. 2 Tbsp. chopped walnuts. A.M. Snack (334 calories)
2 cup whipped cream (1 cup heavy cream, whipped) 1 / 2 cup boiling water To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water ...
½ cup raspberries. 2 Tbsp. sliced almonds. Lunch (424 calories) 1 serving Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette. 3 oz. cooked chicken breast. 1 clementine. P.M. Snack (105 ...
Day 15 Breakfast (368 calories) 1 serving Egg, Tomato & Feta Breakfast Pita. A.M. Snack (148 calories) ½ cup low-fat plain strained Greek-style yogurt. ½ cup raspberries. 1 Tbsp. sliced almonds
Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches. 3. Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes.
Breakfast (366 calories) 1 cup low-fat plain strained Greek-style yogurt. ½ cup raspberries. 3 Tbsp. slivered almonds. 1 Tbsp. chia seeds. A.M. Snack (234 calories)
2 cups heavy cream. 3 tablespoons confectioners’ sugar. ... sugar, lemon zest and juice over low heat. Cook, stirring frequently, until the berries break down, 5 to 7 minutes. Using a fine mesh ...