3/4 c Yogurt, low-fat, plain and

1/4 c Milk, low-fat

1 c Fruit, fresh, cut up, (e.g.

-banana, pineapple, -mango-the riper the better) 1 t Sugar

1/2 ts Vanilla

3 Ice cubes, or

1/3 c Ice, crushed

Place all the ingredients in a blender and process until well combined and frothy.

2 Eggs, beaten

1 c Milk

3/4 ts Salt

1/2 ts Thyme, crushed

1/4 ts Sage, crushed

1/2 ts Basil, crushed

1 c Unbleached flour

1/2 c Grated cheddar cheese

Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow

popovers to dry in oven about 10 minutes. Serve immediately.

1 c Dried Figs, ground

1 c -Boiling water

3/4 c Pistachios

1 1/2 c All-purpose flour

1 ts Baking soda

1/4 ts Salt

4 tb Margarine or butter

1 c Sugar

3 tb Egg substitute; -OR-

1 -Egg

1 ts Vanilla

In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350 F. Grease an 8-1/2″ by 4-1/2″ loaf pan. In medium sized bowl, combine the flour, baking soda and

salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of

the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices. Yield: One 8-1/2″ x 4-1/2″ loaf - 22 slices Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg Calories from protein: 7% Calories from carbohydrates: 69% Calories from fats: 24% * Source: California Fig Advisory Board pamphlet * Typed for you by Karen Mintzias

1 tb Lemon juice

1 c Milk

1 Egg, beaten

1/4 c Vegetable oil

1/4 c Molasses

1 c Natural bran

3/4 c Whole wheat flour

3/4 c All-purpose flour

1/3 c Packed brown sugar

1 1/2 ts Grated lemon rind

1 1/2 ts Baking powder

1/2 ts Baking soda

1 c Blueberries (fresh or

-frozen) In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in egg, oil and molasses. In large bowl, combine bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries, mixing just until combined. Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven for 20 to 25 minutes or until firm to the touch. Makes 12 muffins. Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams fibre.

1/2 stick (1/4 cup) unsalted butter

3/4 cups plus 3 tablespoons milk

1 large egg

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup picked-over raspberries

1/2 cup semisweet chocolate chips

In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.

Preheat oven to 200=B0 Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.

Serve pancakes with syrup. Makes about 10 pancakes, serving 2 generously. Accompaniment: pure maple syrup, heated