Type what you have

Ingredients

• ✓ low-fat milk
• heavy cream
• pineapple juice
• orange juice
• sugar
• coconut
• walnut
• banana

Instructions

1. 1 Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
2. 2 Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

By MOTHERDESTINY

Ingredients

• ✓ low-fat milk
• sugar
• canola oil
• molasses
• egg
• whole wheat flour
• ginger
• baking powder
• baking soda
• lemon zest
• icing sugar
• margarine
• lemon juice
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
3. 3 Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
4. 4 Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

By Alberta Rose

Ingredients

• ✓ low-fat milk
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ low-fat milk
• lemon extract
• almond extract
• vanilla extract
• butter
• powdered sugar
• blueberry
• salt
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• sour cream
• milk
• egg
• butter
• white sugar
• white sugar
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) well with cooking spray and coat with sugar.
2. 2 Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
3. 3 Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
5. 5 While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

By B L