Carob recipes?

Question

I am looking for some low fat,healthy carob recipes,does anyone know of any scrummy ones.

Answer 1

i can give u some websites..
www.anitasrecipes.com
www.low-fat-recipes.com
www.fatfree.com
www.foodfit.com etc...

here is a peach cake for you..

take
9 ozs yellow cake mix 1/4 c peach preserves
6 ozs peach yogurt 1 c Quaker Oatmeal Squares cereal, crushed
1 whole egg

Preheat oven to 325. Prepare a 8" square glass dish with cooking spray; set aside. In a mixing bowl, combine cake mix, yogurt, and egg. Mix until moistened. Spread batter into prepared dish. Take spoonfuls of the peach preserves and drop onto cake batter in dish. Sprinkle crushed cereal evenly over top. Bake for 25 minutes, or until toothpick inserted in center comes out clean.

hope this helps u

Answer 2

Double Rich Brownies

3 cups carob chips /divided
8 tbs vegetable oil
2 eggs/or substitute
1/2 cup honey
1 tsp vanilla
3/4 cup whole wheat flour
3/4 tsp baking powder
1 cup nuts

Heat oil and 2 cups carob chips till melted. Blend eggs, honey, vanilla...
blend dry indgredients and stir in carob mix. Fold in nuts and 1 cup carob
chips. Bake at 350 for 30-40 min on well-greased cookie sheet.

Carob Frosting for Brownies

1/2 cup carob powder
8 Tbs honey
6 Tbs oil
2 tsp vanilla
2 Tbs soy milk
4 tbs soy powder

Heat honey, oil, soy milk, and powder. Add vanilla and pour over cake.



Carob Ice Cream
2 cups soymilk or nut milk
1 cup well-drained silken tofu
½ cup carob powder
½ cup raisins
½ cup cashew butter or 10 tablespoons raw cashews
½ cup canola oil
¼ cup vegetable glycerin, honey, barley malt,
or rice syrup
2 tablespoons lecithin granules
2 teaspoons vanilla extract
8 common spicebush berries or 1/2 teaspoon
freshly ground allspice berries
1 Kentucky coffee-tree seed (not the pod),
toasted and ground
½ teaspoon salt
¼ teaspoon freshly ground cloves
1-teaspoon liquid stevia

1. Place all the ingredients in a blender
and process until smooth.
2. Chill (or begin with chilled ingredients)
if required by your ice cream machine.
3. Pour the mixture into the ice cream machine
and freeze according to the manufacturer's instructions.
Makes 5 ½ cups.


NUT CRUNCH
1-1/4 cups Isomalt
3/4 cup margarine
1/4 cup water
1/2 cup unblanched almonds
1/2 teaspoon baking soda
1/2 cup blanched almonds
1/3 cup carob
1/8 teaspoon artificial sweetener
1/2 cup finely chopped blanched almonds

DIRECTIONS
In a heavy saucepan mix Isomalt, margarine, water and unblanched almonds. Boil
mixture to brittle stage. Stir
occasionally. Stir in baking soda and the blanched almonds. Pour into an 8-inch
x 8-inch square pan, 3/4-inch
deep. Melt the carob in double boiler. Stir in artificial sweetener and mix
well. Spread sweetened carob evenly on top of
candy. Sprinkle with finely chopped nuts. Cool. Break into 1-inch square pieces.
Nutritional Information Per Serving (1 piece): Calories: 35.3, Carbohydrate:
1.12 g, Cholesterol: 0.85 mg,
Fat: 3.32 g, Fiber: .204 g, Protein: .594 g, Sodium: .315 mg
Diabetic Exchanges: 1 Fat


WALNUT FUDGE
Yield: 48 2"-square pieces
Source: "The Diabetic Dessert Cookbook" by Coleen Howard

INGREDIENTS

- 3 cups carob
- 1/4 teaspoon artificial sweetener
- 1 (14 -ounce) can sweet condensed milk (not evaporated milk)
- 1 cup chopped walnuts
- 1-1/2 teaspoon vanilla extract
- 48 walnut halves

DIRECTIONS

In a heavy 2-quart saucepan, combine the carob, artificial
sweetener and condensed milk. Cook over low heat until carob
is completely melted. Remove from heat. Add chopped walnuts
and vanilla extract. Stir until completely mixed. Pour into
a 9" x 9" square pan. Chill in refrigerator until almost
firm. Score the top of the fudge into squares 2" x 1/2" deep.
Place a walnut half on the top of each square. Chill until
firm. Finish cutting into squares.

Nutritional Information Per Serving (per piece):
Calories: 137, Carbohydrate: 13.5 g, Cholesterol: 3.94 mg,
Fat: 7.97 g, Fiber: .302 g, Protein: 3.72 g, Sodium: 1


CREAMY STRAWBERRIES

Yield: 80 pieces

INGREDIENTS
4 cups carob
1/8 teaspoon artificial sweetener
12 ounces light Philadelphia cream cheese
2 cups crushed strawberries, fresh or frozen

DIRECTIONS
Melt carob and artificial sweetener in double boiler. Mix cream cheese and
strawberries. Add to melted carob.
Mix well. Pour into a 9-inch x 9-inch square pan. Let cool and set in
refrigerator for at least 2 hours. Cut into 1-inch
squares, 1/2-inch deep. Place in small paper cups.
Nutritional Information Per Serving (1 piece): Calories: 58.7, Carbohydrate:
6.66 g, Cholesterol: 1.66 mg,
Fat: 2.51 g, Fiber: 0.64 g, Protein: 2.31 g, Sodium: 25.5 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1/2 Fat