Quick and Easy Dessert - Shortcut Warm Banana Chocolate Crepes

For all you busy cooks who want to have a home cooked meal including dessert ready in a matter of minutes, here is a simple dessert you can make in a matter of minutes. These Shortcut Warm Banana Chocolate Crepes are not only quick, they taste good, too. Bananas are a great health food and should be included in your diet often.

1 small pkg (4-serving size) Chocolate Instant Pudding Mix
1 1/2 cups milk
6 tbsps butter
6 tbsps brown sugar
3 med bananas, sliced
3 large burrito-style flour tortillas
6 tbsps frozen whipped topping, thawed

In a medium bowl, with a wire whisk, beat the dry pudding mix into the milk. Whisk 2 minutes to thicken; set aside.

In a large skillet, place the butter and brown sugar. Cook mixture over medium heat until butter is melted and the mixture is well blended, stirring occasionally. Add banana slices; cook while stirring for a couple of minutes until heated through. Transfer banana mixture to a bowl and cover to keep warm.

Heat the tortillas, one at a time, in the same pan used above. Remove heat tortilla from pan and spoon about 1/2 cup of the pudding mixture evenly down the center of each tortilla. Top the pudding mixture evenly with the banana mixture. Fold in both ends of the tortilla, then roll up. Cut each tortilla, crosswise, in half to make 6 tortilla "crepes".

Place each half, seam side down on a serving plate. Top each half with approximately 1 tablespoon whipped topping before serving immediately.

NOTE: You can also buy ready-to-use crepes if you don't like tortillas.

Dig In: We've Got 5 Diet-Friendly Desserts

Goodbye sweet days of chocolate cake, sayonara my beautiful banana split, farewell my flavorful flan and hasta la vista my scrumptious apple pie. I know we've shared some savory mouthwatering memories together but there's just no room for you in my new balanced healthy diet. It's time for me to buckle down and ignore my sweet tooth from sending me back your way.

Did you know that the word desserts spelled backwards spells stressed? For many of you out there that's exactly what it brings. Trying to stop yourself from your favorite temptations can trigger a terrible amount of tension. It's no wonder that something as delicious as treats can turn into a dieter's worst nightmare.

Put away your handkerchief because it's time to kiss and eat up! You don't have to reach for the sky to get to your pie. It is possible to dig into delicious desserts without damaging your diet. You shouldn't feel restricted from eating foods you enjoy. Depriving yourself will most likely just lead you on the road to dieting disaster when willpower runs out. Instead of giving up your favorite treats, think about what goes in them and use some imagination.

The most common diet destroyers in desserts are dairy and fats. Other nutritional factors to consider may include how much sugar, cholesterol and sodium the product contains. It's important to always check the nutritional facts on the sides of packages. Don't let the words low fat or low carb fool you. It's always good to compare items and read the labels carefully. Make sure you know what you are buying. Simple substitutions can make a world of difference.

An average ice cream bar can contain 180 calories and 12 grams of fat -- not exactly a dieter's friend. And some of the best-known brands are significantly higher than that. A Dove Bar has 350 calories and 22 grams of fat, while the new Breyer's Magnum Bars pack 14 grams of saturated fat (20 grams total fat) each!

What's the alternative, you ask? How about a rich, smooth pudding pop? The store-bought versions average 100 calories and 2 to 3 grams of fat, but you can cut the fat even further and add a little nutrition by making your own.

Susan Burke, eDiets VP of Nutrition Services, says: "You can modify any recipe, especially desserts, to make it healthy. The recipe section on our site can give you great ideas. It can be as simple as using egg whites instead of a whole egg or reducing the amount of sugar in a recipe. If the recipe calls for a cup of sugar, use only one-third cup instead. There are even fat-free chocolate chips so you can replace the full-fat ones.

"However, some desserts are easier to modify then others. For example, it's hard to modify angel food cake because of its high sugar content. But there are sugar substitutes, such as Splenda, that are great for baking. The key to staying healthy is making healthy choices wherever you go. The best thing to do is EXPERIMENT, EXPERIMENT, EXPERIMENT!"

There is nothing wrong with digging into your favorite delights. But even diet-friendly desserts can become hazardous to your waistline. Moderation is the key to enjoying treats every now and then. Remember to always check the serving size. What you eat is important. But understanding how much you're eating is crucial. Creativity is also essential. Try new recipes and satisfy your sweet tooth using sensible substitutions. After all, as Forest Gump once said, "Life is like a box of chocolates, you never know what you're going to get."

Here are five deliciously divine desserts that are low in guilt and high on flavor. Go ahead... indulge!

Apple Cider-Caramel Cake

Cider "syrup" is folded into this cake for a rich caramelized flavor.

2-1/4 cups apple cider, divided

2-1/4 cups granulated sugar, divided

1 Tbsp. stick margarine or butter

3 cups sliced peeled cooking apple (such as Braeburn, Rome or McIntosh)

Cooking spray

2-1/2 Tbsp. dry breadcrumbs

1/2 cup stick margarine or butter, softened

1 Tbsp. grated lemon rind

1 (8-oz.) block fat-free cream cheese

3 large eggs

6 Tbsp. fresh lemon juice, divided

3 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low-fat buttermilk

1 tsp. vanilla extract

1 Tbsp. powdered sugar

1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook five minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool one minute. Stir in 1 tablespoon margarine. Stir in apples; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).

2. Preheat oven to 325 degrees.

3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind and cream cheese in a large bowl; beat at medium speed of a mixer until well blended (about five minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.

5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan five minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.

Makes 18 servings. Nutritional values per serving: 286 calories (22 percent from fat), 7.1g fat (1.6g sat, 3g mono and 2g poly), 5.8g protein, 50.1g carbohydrate, 1.2g fiber, 39mg cholesterol, 1.4mg iron, 253mg sodium and 94mg calcium.

Recipe Copyright © Cooking Light Magazine

To try two FREE Issues of Cooking Light, click here [http://www.southernprogress.com/circ/pages/ck/ck04160201.asp?ek=CKA4JQ6].

Chocolate Fudge Meringues

3 egg whites

1/2 tsp. cream of tartar

1/4 tsp. salt

2 cups powdered sugar

1/2 cup unsweetened cocoa

1/2 package (6-oz. size) reduced-fat semi-sweet chocolate morsels, chopped

1. Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Then beat to stiff peaks, adding sugar gradually. Fold in cocoa, and then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets.

2. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks.

Makes 24 servings (serving size 1 cookie). Nutritional values per serving: 58 calories, 0.8g fat, 0mg cholesterol and 34mg sodium.

Instant Tiramisu

1 cup part-skim ricotta cheese

3/4 cup (6 oz.) 1/3-less-fat cream cheese

1/2 cup sugar

24 ladyfingers (two 3-oz. packages)

1/2 cup Kahlua (coffee-flavored liqueur)

1 Tbsp. unsweetened cocoa

1. Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand five minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.

Makes 10 servings. Nutritional values per serving: 216 calories, 6.9g fat, 6.8g protein, 27g carbohydrate, 0.2g fiber, 55mg cholesterol, 0.7mg iron, 244mg sodium and 10mg calcium.

Recipe Copyright © Cooking Light Magazine

To try two FREE Issues of Cooking Light, click here [http://www.southernprogress.com/circ/pages/ck/ck04160201.asp?ek=CKA4JQ6].

Luscious Low-Fat Chocolate Mousse

1/8 cup cocoa powder

1/4 cup fat-free egg substitute

1 tsp. almond extract

4 tsp. granulated sugar

1/8 tsp. salt

3/4 cup fat-free milk, divided

1 tsp. gelatin

1. Sprinkle gelatin over 1/4-cup milk to soften and set aside.
2. Purée cocoa powder, egg substitute, extract, sugar and salt in a blender until combined. Heat remaining 1/2 cup milk over low heat until just boiling; remove from heat and pour into blender with other ingredients. Blend for one minute. Pour into large bowl and stir in gelatin mixture. Stir until dissolved. Pour into serving dishes and chill for one hour or more.

Makes 4 servings. Nutritional values per serving: 100 calories, 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 130mg sodium.

Chocolate Banana Pudding Pop

3/4 cups fat-free milk

1/4 cup fat-free half and half

2 medium bananas

1 package fat-free sugar-free instant chocolate pudding mix

1. Combine milk and half and half in a bowl and mix. Whisk in pudding mix and stir one minute or until dissolved; combine with banana in blender and puree until smooth. Pour into ice pop molds and freeze overnight.

Makes 4 servings. Nutritional values per serving: 100 calories 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 253mg sodium.

Some Nutritional Facts About Bananas

As it is well known, giving preference to health diet sometimes turns back with health problems caused with a shortage of vitamin and lack of minerals. Regardless of their rating, all foods have the potential to play the definite role in your diet. Independent of country of residence people are prescribed bananas as a great remedy to improve and maintain health. Go to check!

Here are some nutritional facts about banana:

o Bananas contain potassium, vitamin A, magnesium, iron, phosphorous, calcium, vitamin C, vitamin B6, thiamin, niacin, copper and zinc. These are the most important nutritional facts about banana;

o Bananas do not contain sodium, fat or cholesterol;

o The Vitamin C benefits are in protecting against infections;

o A potassium contained in bananas reduce the risk of hypertension and apoplectic attack;

o The fact that bananas are free from sodium and very rich in potassium, make them to be an excellent remedy to reduce the risk of high blood pressure;

o Bananas contain three natural sugars, sucrose, fructose and glucose along with fiber;

o Bananas are high in sugar and that is why you should not eat them in numbers if you have blood sugar problems;

o You should not eat bananas for the potassium. It is present in bananas, by all means, but not in good supply, as well as in fruits and vegetables;

o Do not eat bananas on an empty stomach in numbers if you have blood sugar problems;

o If you have blood sugar problems combine bananas with a bit of protein, it will help to normalize the insulin suggestion caused by the sugar in the banana;

o Surprisingly, but green-tipped bananas are better for your health than over-ripe bananas;

o Bananas are the best surrogate for sweet things, they give you so called "pleasure hormones";

o There are about 100 calories in a medium banana, and 125 calories in a large banana;

o Bananas are an excellent food to help you to loose weight, they guarantee a sense of fullness and give you energy.

So bananas would sooner be a health product than not. All doctors are joint and several praising overmuch nutritional fact about banana. You are allowed to eat them any when in any quantity. In particular bananas are useful for children as a delicate but alongside with that a satisfying food.

Change your favorite sweets with bananas even from time to time and you will get a great benefit for your health. Make bananas a required supplement to your and your children everyday meal and tell your friends some nutritional facts about banana. Choose your favorite sort and get fresh bananas only.

I've Just Seen a Face

TOM TOM TOM I DIANA BANANA NANA NANA NANA este es nuestro segundo videoo disfrutenlo ;)



http://www.youtube.com/watch?v=kf1yZhSdWVI&hl=en

Fixing a Golf Slice - Four Steps to Fix That Banana Ball

Fixing a golf slice can be done when you understand the causes of your slice. I was a person who struggled terribly with a slice to the point where I basically quit golfing for about six months. Don't do what I did and think you can just play through it and get better because chances are you won't.

I was really getting sick and tired of getting beat by my friends and co-workers and just generally not having a whole lot of fun. I know how frustrating a persistent golf slice can be. However, I fixed my slice and you can also. First, let's look at four steps you can use to fix that banana ball.

1. The first key to fixing your golf slice is to determine if you have an issue with your downswing or an issue with your club face at contact. If the problem is on the downswing chances are you have an inside out swing that causes you to push the ball to the right. If the problem is at impact then the club face is open when hitting the ball forcing the ball right.

2. Determine if you have a lever or rotary swing. A rotary swing is one in which you're trying to turn left (for a righty) as fast as you can to create club head speed. While A lever swing is one in which the shoulder rotation is delayed in the downswing as the arms drop and the right hand and forearm are the primary movers of the club through impact.

3. Match your grip to the type of swing you have. After determining I had lever driven swing it became easier to pinpoint why I was slicing the ball. When you pinpoint why you slice, fixing the slice becomes that much easier. If you have a rotary swing your grip should be tighter than someone who has a lever swing. That is why I loosened my grip and instantly shaved seven strokes off my game.

4. Find the slot at the top of your swing. Professional golfers do this better than anyone, they find the slot at the top of the backswing before starting the down swing. This was another problem that I developed that only fueled the slicing fire.

Chiclete - Feitiço Gelado (por Vince, Nana sábado - Carnatal 2008) Música nova

QUE MÚSICA! Bell ainda me olha filmando e aponta... vamo!!!!!!



http://www.youtube.com/watch?v=7YGn8qKw7cg&hl=en

30-Minute Menus For Romantic Valentine's Day Dinners

Are you planning a special dinner for Valentine's Day? I love to cook special dinners but don't have much time to prep (sound familiar?). I have some 30-minute dinner menu suggestions for you! You really can prepare a special dinner in 30 minutes - Flat!

You will find that I use several cooking methods, mix and match, to put dinner on the table quickly. The foods I use to speed the prep are noted in parenthesis; you can always substitute your favorite made-from-scratch recipes when you have more time. Let's get ready...

Poultry Dinners:
Crab Stuffed Chicken (boneless, skinless chicken)

Pasta with Fresh Vegetables

Crabapple Salad with Pink Mayo (jarred crabapples)

Banana Napoleons (puff pastry, instant banana pudding mix)

Glazed Cornish Hens (microwaved with brown sugar / mustard glaze)

Pecan Stuffing (boxed cornbread stuffing mix)

Dilled Baby Carrots (bagged baby carrots)

Mixed Greens with Cranberries and Citrus (bagged greens, jarred citrus)

Pecan Pie with Whipped Cream (purchased pie, canned whipped cream)

Turkey Breast with Cranberry Glaze (crock pot, canned cranberry sauce)

Roasted Potatoes (microwaved then baked to finish)

Red Pepper and Broccoli Medley (bagged mix)

Pound Cake with Ambrosia (purchased pound cake, jarred fruit)

Beef, Lamb, Pork Dinners:
Steak with Blue Cheese Topper (crumbled blue cheese, Panko bread crumbs)

Baked Potatoes (microwaved then baked to finish)

Caesar Salad (bagged mix)

Grown Up Smores

Lamb Chops with Savory Butter

Rice and Vermicelli Mix (boxed rice mix)

Parslied Carrots (bagged baby carrots)

Beet, Goat Cheese & Walnut Salad (red tip lettuce, canned beets, bottled vinaigrette)

Minted Pears with Ice Cream and Raspberries (canned pear halves)

Asian Stuffed Steaks

Fried Rice (rice mix)

Sesame-Ginger Slaw (bagged slaw mix)

Un-Baked Alaska (purchased pound cake and ice cream, chocolate syrup)

Seafood Dinners:
Surf and Turf (cleaned and deveined shrimp, beef fillets or top sirloin cuts)

New Potatoes

Caesar Salad (bagged salad mix)

Chocolate Eclairs with Strawberries (puff pastry, instant pudding mix, chocolate syrup)

Shrimp Scampi (cleaned and deveined shrimp)

Linguini

Asparagus

Mandarin Orange Salad (canned mandarin Orange sections)

Strawberries Romanoff

Grilled Salmon with Dill Butter

Long Grain and Wild Rice (boxed mix)

Snow Peas

Tossed Salad (bagged salad greens, jarred dressing)

Lemon Affogato (purchased sorbet)

Vegetarian Dinners:
Linguine Primavera

Watermelon / Raspberry / Strawberry Salad (jarred raspberry vinaigrette)

Fresh Fruit Tart (jarred fruit, purchased pie shell)

Fresh Tomato and Double Cheese Tart (puff pastry)

French Green Beans (canned Frenched green beans)

Pineapple Salad (canned pineapple and mandarin orange sections, bagged baby spinach)

Embellished Chocolate Cookies (prepared cookie dough)

French Onion Soup

Mixed Green Winter Salad (bagged salad greens, jarred dressing)

Cheesecake Filled Pears with Fresh Raspberries (canned pears, instant cheesecake pudding mix)

An appetizer course will make your meal even more special. I like the Easy Elegance party menu for an elegant start to a wonderful meal: brie with mango chutney; smoked salmon with a dill dip; grapes and a green vegetable platter that will go well with the dill dip; water crackers; gourmet olives.

I sincerely hope you have fun with your holiday meal planning and preparation,

Elizabeth Randall and Family