Roll
in plain sugar or cinnamon sugar.
Scoop up the gingersnap dough and roll
in the plain sugar.
Not exact matches
Once upon a time, many health proponents (including Dr. Oz) claimed that you should swap your
sugar for agave since it has a low - glycemic index and doesn't lead to the kind of impromptu spikes
in blood
sugar (a.k.a. glucose) linked with
plain old white
sugar.
In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup
sugar, 1 cup brown
sugar, 1/2 cup extra virgin olive oil and 1/2 cup
plain applesauce.
Way too much
sugar, I have to go half
plain instant and Peaches
in cream if I really want it, but I will put canned peaches that were packed
in water or their own
sugar (light), less total calories.When are you folks going to make a diabetic version????
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated
sugar 1 1/4 cup blanched sliced almonds, pulsed
in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup
plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
Use
plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Place ingredients
in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
next we tried it
in some
sugar cookies and it gave them a really great depth of flavor, possibly better than just
plain vanilla.
Even if you decide to opt for a
plain yogurt, this is a great source of natural
sugars that help to balance the bacteria
in your gut, Adding sweet fruits like strawberries and blueberries is a perfect way to have a healthy sweet snack.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla almond milk 1/4 cup of white
sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed
in some flour to coat)
If you look at my «muffin photo» you can see that the muffins
in the front are
sugar - free and have
plain cinnamon sprinkled on top of them; and the other muffins have the cinnamon —
sugar sprinkled on top.
I ask because I know how important salt is as a seasoning
in simple,
plain bread but how much is too much considering the amount of yeast and the small amount of
sugar?
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup + 1 tbsp (roughly 1/3 cup)
sugar, 1 tsp vanilla extract, 1 1/4 cup
plain flour, pinch of salt.
Angela's Note: I'd make one batch filled or with a mix -
in, then another batch
plain or with cinnamon
sugar topping.
siggi's whole - milk yogurts are available
in four delicious flavors —
plain, vanilla, strawberry & rhubarb, and mixed berries — siggi's whole - milk yogurt contains more protein than
sugar per serving (without using low - calorie sweeteners or
sugar substitutes).
In my original version of this recipe (my pre dairy allergy days) I used 0 % fat plain Greek yogurt as the base, which is naturally high in protein and contains no added sugar
In my original version of this recipe (my pre dairy allergy days) I used 0 % fat
plain Greek yogurt as the base, which is naturally high
in protein and contains no added sugar
in protein and contains no added
sugars.
If you wish to, you can roll the
plain cookie dough
in some colored
sugar sprinkles.
Thanks to the higher moisture content of my favorite
sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip
in fondue or leave
plain.
I kept one log
plain and rolled the cut cookies
in sugar sprinkles before baking.
I just used organic
sugar in this recipe, after making loads of batches with
plain old C&H.
-- same as above except with a thin rice cake — thin rice cake spread with cream cheese or laughing cow and smoked salmon —
Plain whole milk yogurt with fresh fruit and a tad of raw local honey or with some low
sugar jam mixed
in.
They are great
plain, cooked
in oil
in the frying pan, with butter on and then broiled
in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon &
sugar, as a sandwich wrap, and for all the regular Mexican dishes.
We made super soft and chewy Greek yogurt thumbprint cookies coated
in sprinkles, cinnamon -
sugar or just left
plain, and then topped with strawberry jam, cinnamon - raisin peanut butter, and hot chocolate frosting with marshmallow bits.
I make something similar, minus the
sugar, plus freshly grated Parmesan and a pinch of cayenne, and
in addition to it's pure awesomeness just as a
plain cookie / biscuit / cracker thingy, it makes a fantastic crust for savory tarts, particularly mushroom.
The
sugar performed beautifully
in the cookies, and the aroma of just the
plain sugar was amazing.
If you prefer to lower the
sugar content
in this pie, feel free to use unsweetened, non-dairy yogurt instead of regular
plain or regular vanilla yogurt.
Beat two 8 - ounce packages of Cabot Cream Cheese
in a large bowl until creamy, adding
in sugar, Cabot
Plain Greek Yogurt, tapioca and eggs, and vanilla, beating and scraping sides of bowl
in between the addition of each ingredient, as detailed
in instructions below.
Make this basic muesli base and you can call the shots on the
sugar in your muesli bowl by either having it
plain or by adding a little fruit sweetness to your own taste depending on where you are with your sweet cravings.
You can shape them anyway you need for any holiday (just use a different plate
in your cookie press) and you can leave them
plain, adorned with sprinkles, or lightly glazed with a powdered
sugar icing.
I always used to make basic monster cookies using
plain oatmeal but there is a LOT of
sugar in those cookies!
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup
plain low fat Greek yogurt 1/2 cup packed brown
sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon
sugar, for sprinkling (I used a blend
in a grinder, but you can easily combine
sugar & cinnamon)
I subbed
in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left
plain and topped with
sugar (stevia) and cinnamon.
I added
in cocoa powder,
sugar and other ingredients to transform it into a red velvet scone as opposed to a
plain scone.
japanese ppl get hideously confused (i'm like, you eat rice
in tea, whats wrong with rice
in milk???) lol i do nt like drinking
plain milk and often get sick from milkshakes but this is ok, so i figure the calcium value cancels out any issues about
sugar content, thus it is healthy!
125g unsalted butter — softened 75g coconut
sugar 1/2 tsp vanilla extract 1 large egg100g wholewheat
plain flour 75g
plain flour 1/2 tsp bicarbonate of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure
in cups) 50g
sugar - free dark chocolate, roughly chopped
Sprinkle with
plain white
sugar, icing
sugar, dip
in chocolate or decorate with frosting and sprinkles.
What's
in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching
sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend
plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
I find that most
plain low - fat / non-fat dairy products don't add
in any
sugars.
Simply add frozen mango chunks, fresh - squeezed lime juice,
plain Greek yogurt and a pinch of
sugar to your Magic Bullet blender, and you have a healthy, refreshing dessert
in almost no time!
150 g vegan
plain biscuits (with no hydrogenated vegetable oils and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted
in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
* If you want to control the
sugar content
in this recipe, just substitute Chobani
Plain Greek Yogurt.
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (
in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3 tablespoons
plain yogurt 1 tablespoon agave nectar of 1 tablespoon
sugar dissolved
in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
The only times I've eaten
plain cranberries is
in salads which had other sweet ingredients, so still
sugar, just not directly on the cranberries.
To find out how much sweet potato you can eat
in one sitting, try the following experiment: Day 1: Check your fasting blood
sugar before eating 50g of
plain sweet potato.
The combination of sweet blueberries, cinnamon and vanilla extract add natural sweetness that
in my mind tastes much better than
plain old
sugar.
the noodles are then being cooked and rolled
in a mixture of butter, poppy seeds and again,
plain white refined
sugar which i would say would be okay to eat once
in a while.
I live
in England and we don't use pumpkins very much at all, basically they're
in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown
sugar instead of light, and cake flour doesn't exist here so I just used
plain white flour.
I also cut my recipe
in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups
plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup
sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
Since my Blooming Platter Cookbook focuses on seasonal ingredients, there are no
plain sugar cookies
in it.