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Posts tagged ‘Fun recipe’

Wacky Frozen Banana Tortilla Desserts

This is the fourth and last in the series of four WACKY things to do with tortillas! So of course it’s a dessert… and what a dessert! These healthy treats will keep in an airtight container in the freezer for several months. They are always great to pull out and enjoy… not just in the hot, summer months! These tasty treats contain only 350 calories per huge serving… enough to satisfy sweet tooth, although the main ingredient is a healthy banana! Great for an after school snack or as a make ahead dessert for a party!

Frozen Banana Desserts

Wacky Frozen Banana Tortilla Desserts

Serves: 12


12 six inch MexAmerica flour tortillas

6 large bananas

24 Tablespoons Weight Watchers Cream Cheese

3 cups chocolate chips (semi-sweet, milk or white)

4 cups ground pecans


  1. Cut each banana in half. Lay the banana piece on a tortilla and trim it at each end of the banana.
  2. Remove the banana and spread the tortilla with cream cheese. Place the banana on the end of the tortilla and roll it up tightly. Place seam side down and repeat for all bananas.
  3. Melt the chocolate chips in a double boiler. Brush melted chocolate on each tortilla roll; then roll in the ground nuts.
  4. Push a Popsicle stick half way into each one. Freeze for at least two hours before serving or up to 1 month.

Chef Lynn’s Tip:

You can also melt chocolate in a microwave. Zap it in spurts starting with 20 seconds and reducing to 10 seconds each, stirring in between. Chocolate burns VERY easily, so zap it in moderation!

Beautify Your Easter Buffet!

If I said EASTER followed by a blank and you had to fill it in, I bet you would say EGGS! It’s the quintessential symbol associated with the holiday since ancient times, when eggs were a symbol of re-birth. During the Spring Equinox (Wednesday, March 20 in 2013) they were even colored just like we still do today – except they used natural dyes from plant leaves and flowers.

Deviled Eggs Fit For a Queen!

Deviled Eggs Fit For a Queen!

Intrigued by that idea, I decided to go natural this year to keep my eggs healthier and chemical free, plus make a more interesting Easter brunch item besides. I discovered that there were a ton of things at my fingertips to use to accomplish this. Some could be cooked right along with the eggs and other added after the eggs were cooked. Here are some examples of how to make some fun colors:

Yellow and earth tones: Onion skins: Cover with water and simmer for 30 minutes. Cook, then refrigerate with the skins left in the water to darken to the color you want. Drain and let the cooked, peeled eggs sit in the colored water for at least 3 hours or overnight. You can also use red onion skins with the same method and the color will be a reddish brown.


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