Blueberry Banana Smoothie

Handful of frozen bananas*
Handful of frozen blueberries
1/2 cup banilla or vanilla yogurt
1 cup milk

Put all ingredients in a blender and process until smooth.

* freeze fresh ones when they get too ripe

Berry Spinach Salad

1 bag baby spinach
1 pint blueberries
1 pint strawberries (sliced)
1/4 cup thinly sliced onions

Wash and dry spinach, blueberries and strawberries.

Put spinach in a bowl.

Top with blueberries, strawberries and onion.

Best served with poppyseed or maple balsamic vinaigrette dressing.

Mexican Layer Dip

1 cup low fat sour cream
1 can low sodium black beans
4 roma tomatoes
3 avocados
dash of cumin
a little cilantro
1/2 teaspoon minced garlic
1/2 can sliced olives
mexican shreaded cheese

Layer bottom of a 9 x 9 clear dish with sour cream.
Rinse and dry black beans and add to top of sour cream.
Cut roma tomatoes into small chunks and layer on top of the beans.
Mash up avocados, cumin, garlic and cilantro to make a guacamole and spread that on top of the beans.
Add olives and top with shredded cheese.

Serve with thick corn chips.

Whoopie Pies

For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/4 cup unsalted butter, softened
1/4 cup applesauce
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups Marshmallow Fluff
1 teaspoon vanilla

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda and salt in a bowl until combined.

Stir together milk and vanilla in a small bowl.

Beat together butter, apple sauce and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy.

Add egg, beating until combined.

Reduce speed to low and alternately mix in flour mixture and milk in batches and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 parchment lined baking sheets.

Bake until tops are puffed and cakes spring back when touched, about 11 to 13 minutes.

Transfer with a metal spatula to a rack to cool completely.

Beat together butter, confectioners sugar, marshmallow and vanilla with electric mixer at medium speed until smooth, about 3 minutes.

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Makes about 8 pies.

Artichoke Spinach Dip

1 jar marinated artichoke hearts
1 box frozen chopped spinach
3/4 cups low fat sour cream
1/2 cup low fat cream cheese
1/4 cup grated Romano cheese
dash of pepper
dash of salt
squeeze of lemon

Thaw frozen spinach and drain to remove water.
Chop artichoke hearts.

Place both spinach and chopped artichokes in a bowl.
Add all other ingredients and mix well.

Serve with pita or tortilla chips.

Eclair Dessert

2 packages 5 oz instant vanilla pudding mix
3 cups 1% milk
1 1/2 tubs 8 oz Cool Whip
1 box graham crackers
1 tub chocolate frosting

Mix pudding mix, milk and Cool Whip until smooth.

In a 9x13 pan (with 2-inch high sides) place a layer of graham crackers on the bottom, then spoon in half the pudding mixture.

Layer another layer of graham crackers, then the rest of the pudding mixture. Top with a final layer of graham crackers.

Microwave the frosting until pourable.
Poor and smooth over top of dessert.

Refrigerate for minimum of 4 hours, preferably overnight.

Chocolate Espresso Biscotti

2 cups all purpose flour
1/2 cup white chocolate chips
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons ground coffee
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup sugar
2 large eggs
3 tablespoons coffee
1 1/2 teaspoons vanilla extract

Preheat oven to 350.
Prepare baking sheet with non-stick spray.

Combine flour, chips, cocoa, ground coffee, baking soda, cinnamon and salt in a large bowl.

In a separate bowl, combine sugar, eggs, coffee and vanilla.

Add wet mixture to dry mixture and beat on low until a dry dough forms.
(if you need more moisture, add a little more coffee)

Split dough in half and on a floured surface shape each half into a log about 15 inches long.
Flatten to 1 inch high and 1 3/4 inches wide.

Place log on prepared baking sheet.
Bake for about 20-25 minutes or until they are firm.

Place logs on a cutting board and let cool for 10 minutes.
Once cool, cut crosswise into 1 inch slices with a serrated knife.

Arrange cookies on their sides on the baking sheet.
Lower oven to 300 and bake 12 minutes per side.