To Better Health

Lemon and Blueberry Pancakes

4 ounces whole wheat plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon brown sugar
Zest of one lemon
4 ounces natural yogurt
2 tablespoons milk
2 medium eggs, lightly beaten
1 tablespoon butter
3 ounces blueberries

Place the flour, baking powder and baking soda in a large bowl. Add the sugar and lemon rind. Add the yogurt, milk, melted butter and beaten eggs. Mix everything together well. Gently fold in the blueberries.

Heat a non-stick skillet and drop a couple of tablespoons of mixtures into the pan to form a pancake. Leave until you see small bubbles appear on the pancake and the mixture appears to be set. At this point flip the pancake over and cook approximately one more minute. Remove from heat and keep in a warm place until ready to serve. Repeat with remaining mixture.

Easy Strawberry Pie (LOW FAT)

Ingredients:

2 cups water
1 package sugar free vanilla pudding
1 package sugar free strawberry jello
4 cups Strawberries
fat free whipped topping (optional)

Instructions:

Bring water and pudding mix to boil. Take off stove, add package of jello and stir. Allow to cool. Line a pie plate with sliced strawberries. Pour pudding on top of strawberries. Allow to set in refrigerator for at least one hour until firm or overnight for best result. Top with fat free whipped topping if desired.

Lean How To Make Health Meals !