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Blueberries, lemon yogurt and gingersnap cookies work together to make a nutritious and delicious treat.
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This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Ingredients: yogurt, salt, olive oil
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Applesauce cake, made with applesauce, cinnamon, allspice, nutmeg, cloves, walnuts, and raisins. This easy applesauce cake is a tender spice cake that is perfect for fall!
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
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A delicious and refreshing drink. The combination of the ice cream and the champagne is very addictive.
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How to make ricotta cheese with whole milk, yogurt, vinegar, and cream. Homemade ricotta is really easy and is great in many Italian dishes.
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
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This blueberry, banana, and flax smoothie is to die for! It tastes so good, you forget that it's good for ya!
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This nutritious smoothie is essentially a liquid cheesecake breakfast with strawberries - great for breakfast on the go with over 18 grams of protein.
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Blend almond milk, oats, strawberries, and yogurt together to make this recipe for a fast and filling strawberry oatmeal breakfast smoothie.
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This recipe is by Nancy Harmon Jenkins and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.