1、Art Smith's Fresh Fruit Yogurt Soufflés

  • Makes: 8servings
  • Serving Size: 1 souffle
  • Carb Grams Per Serving: 18
  • Art Smith

    Ingredients

    • Nonstick cooking spray
    • 1/2 cup coconut sugar
    • 2/3 cup pureed fresh or frozen raspberries or strawberries*
    • 2/3 cup plain fat-free Greek yogurt
    • 8 egg whites (1 1/4 cups)
    • 1/4 cup toasted coconut

    Method

    Lightly coat eight 8-ounce individual souffle dishes with cooking spray. Using 1/4 cup of the coconut sugar, coat the interiors of the souffle dishes. Set aside.
  • In a small bowl stir together the pureed fruit and yogurt until well mixed. Set aside.
  • In a large bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1/4 cup coconut sugar, beating until stiff peaks form (tips stand straight). Gently fold egg whites into fruit-yogurt mixture. Divide evenly among the prepared souffle dishes. Sprinkle with toasted coconut.
  • Place souffle dishes in a large baking pan. Place baking pan on oven rack. Pour boiling water into baking pan around souffle dishes to a depth of 1 inch. Bake about 20 minutes or until a knife inserted near the centers comes out clean. Serve immediately.
  • Recipe Tip

    *Tip: You will need 1 1/2 cup fresh berries to get 2/3 cup puree.

    https://www.truecookbook.com/recipe/art-smiths-fresh-fruit-yogurt-souffle-s-10623/

    2、Art Smith's Mango Batidas

  • Makes: 8servings
  • Serving Size: 2/3cup
  • Carb Grams Per Serving: 12
  • Art Smith

    Ingredients

    Method

    1. In a blender combine the 2 cups mango, the soymilk, and agave nectar. Add ice cubes. Cover and blend until smooth. Pour into eight stemmed glasses.
    2. Thread raspberries, grapes, and the eight mango pieces onto eight short skewers. Serve skewers with mixture in glasses.

    3、Art Smith's Pear, Ginger & Pecan Mini Muffins

  • Makes: 18servings
  • Serving Size: 2 mini muffins
  • Carb Grams Per Serving: 19
  • Art Smith

    Ingredients

    • Nonstick cooking spray
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon salt
    • 1/2 cup sugar or sugar substitute-sugar blend* equivalent to 1/2 cup sugar
    • 1/3 cup pear juice or apple juice
    • 1/4 cup vegetable oil
    • 1 egg, lightly beaten
    • 1 largeBosc pear (about 8 ounces), peeled, cored, and chopped
    • 1/2 cup chopped pecans, toasted
    • 1/4 cup finely chopped crystallized ginger

    Method

    1. Preheat oven to 400 degrees F. Coat thirty-six 1 3/4-inch muffin cups with cooking spray; set aside.
    2. In a medium bowl whisk together flour, baking powder, baking soda, ground ginger, and salt. In another bowl whisk together sugar, pear juice, oil, and egg until well mixed. Pour juice mixture into flour mixture; whisk just until smooth. Fold in chopped pear, pecans, and 2 tablespoons of the crystallized ginger. Spoon into the prepared muffin cups. Sprinkle with the remaining 2 tablespoons crystallized ginger.
    3. Bake for 10 to 12 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups. Serve warm or cooled.

    4、Art Smith's Roasted Vegetable Oven-Baked Frittata

  • Makes: 8servings
  • Carb Grams Per Serving: 4
  • Art Smith

    Ingredients

    Method

    1. Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray or line with parchment paper. Lightly coat a 3-quart rectangular baking dish with cooking spray. In a large bowl toss together onion, mushrooms, sweet pepper, olive oil, salt, and black pepper. Spoon evenly into prepared baking pan. Roast for 15 to 20 minutes or until vegetables are tender. Reduce oven temperature to 325 degrees F.
    2. In a large bowl toss together roasted vegetable mixture and spinach. Spread in the prepared baking dish. Dot with small pieces of the goat cheese. Pour the egg whites over top. Bake in the 325 degrees F oven for 22 to 30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Sprinkle with oregano.

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