User: sburris
Time: 10-01-2013 10:05 Product: INIBrd
PubDate: 10-02-2013 Zone: Special
Edition: 1 Page: OfAdvFolio-D
AN ADVERTISING SUPPLEMENT OF THE INDIANAPOLIS STAR
1S T
Raspberry Lemon Parfaits
Ingredients
Ingredients
¼ c canola oil 1 t vanilla extract ½ c milk ½ c pomegranate juice
Directions Preheat oven to 425 degrees. Combine dry ingredients and blueberries in a bowl. Combine liquid ingredients in another bowl. Add the liquids to the dry ingredients and stir until just combined. Fill muffin cups 2/3 full and bake 12-15 minutes until golden brown. Optional streusel topping: Combine 2T brown sugar, 2T flour and 1T butter; sprinkle 1T on each muffin before baking. Yield: 12 muffins, 135 calories/muffin (without the topping) IS-0000000377
WEDNESDAY, OCTOBER 2, 2013 •
Blueberry Pomegranate Muffins 2 c flour ½ c sugar 1 T baking powder 1 c blueberries (fresh or frozen) 1 egg
2 (6 ounce) packages fresh raspberries 2T sugar 2 (6 ounce) cartons lemon meringue light yogurt
Color: C K Y M
1 ½ cups (4 ounces) frozen fat free whipped topping, thawed 3 cups (1 inch) cubed angel food cake Raspberries for garnish (optional)
Directions Combine raspberries and sugar in a medium bowl. Let stand 5 minutes, stirring occasionally. Place yogurt in another bowl; gently fold in whipped topping until combined. Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 tall glasses. Repeat procedure once. Garnish with additional raspberries, if desired. Serve immediately, or chill until ready to serve. Yield: 4 servings
P5