* 1 (64 fluid ounce) bottle orange juice
* 1 (64 fluid ounce) bottle cranberry juice

• Fill ice tube trays with orange juice. Freeze.
• Place the cranberry juice to chill in the refrigerator.
• Take the frozen orange juice cubes and place them in a large pitcher. Add the cranberry juice and serve.

INGREDIENTS

   *1/2 cup sugar
   *1 Tbsp cornstarch
   *1 1/2 cups orange juice
   *2 cups cranberries

   Pancakes:
   *1 cup all-purpose flour
   *1 tsp baking powder
   *1/2 tsp baking soda
   *1/4 tsp salt
   *1 cup reduced-fat ricotta cheese
   *3/4 cup buttermilk
   *1 large egg + 1 large egg white
   *2 tsp sugar
   *1 tsp grated orange zest
   *Cooking spray

DIRECTIONS

• Use a non-reactive saucepan to prepare the sauce. Mix sugar, cornstarch and orange juice together until smooth then add the cranberries. Let it come to a boil and lower heat to moderate-low settings. Stir from time to time as it simmers for about 15 minutes or until the sauce becomes slightly thick and the cranberries popped. Set aside maintaining heat.
• For the pancakes, sift flour together with baking powder, baking soda and salt over a sheet of waxed paper. Contain ricotta cheese, buttermilk, egg, egg white, sugar and zest in a blender, processing until smooth. Transfer into a large bowl and beat in the flour mixture.
• For cooking, use cooking spray to cook a non-stick griddle. Set heat to moderate heat. Spoon about ¼ cup of batter into the griddle and cook for about 2 minutes for each side or until evenly golden brown in color.
• Serve and enjoy with warm sauce.

INGREDIENTS

   * 2 tsp. olive oil
   * 1/4 cup chopped onion
   * 1 1/2 Tbsp. chopped fresh basil
   * 1/2 tsp. dried oregano
   * 1/4 tsp. crushed red pepper flakes
   * 1 small can (4 oz) chopped black olives, drained
   * 3/4 cup bottled roasted red bell peppers, drained and chopped
   * 2 tsp. balsamic vinegar
   * salt to taste
   * 1 loaf (1 pound) frozen bread dough, white or wheat, thawed
   * 1/4 cup fresh grated parmesan cheese

DIRECTIONS

• Heat the olive oil in a non-stick skillet. Saute the onions for about 3 minutes or until clear. Add the basil, oregano, and red pepper flakes. Mix well and continue cooking for another minute. Take off from the stove top. Add the olives along with roasted red bell peppers, balsamic vinegar and salt. Stir while cooking and reserve afterwards.
• Lightly flour a working surface and place the thawed dough. Roll the dough into a 9 x 12-inch rectangle. Ladle the olive mixture on top and leave about half inch of space on the edges. Use 2 tablespoons of grated Parmesan cheese to sprinkle all over. Pull up the dough rolling it up lengthwise. Close the ends by pinching. Slice into a dozen pieces with about an inch width.
• Arrange the rolls onto a non-stick cooking spray coated baking sheet. Use the remaining oil to brush over the rolls and use a plastic wrap as cover. Leave it to double for half hour.
• Set the oven to preheat settings of 325 degrees F.
• Roll out the rolls and sprinkle with the leftover Parmesan cheese. Set it into the oven and bake for about 25 minutes or until golden brown in color. Serve while warm or cool to room temperature.

INGREDIENTS

    *1 3/4 cups all-purpose flour
    *1 cup rolled oats
    *1/4 cup sugar
    *1 Tbsp. baking powder
    *1 Tbsp. finely shredded orange peel
    *1 1/2 tsp. dried rosemary, crushed
    *1/4 tsp. salt
    *1/2 cup evaporated fat-free milk
    *3 Tbsp. cooking oil
    *3 Tbsp. egg substitute

DIRECTIONS

• Set the oven to preheat settings of 400 degrees F.
• Bring together flour, oats, sugar, baking powder, orange peel, rosemary and salt, combining them in a large mixing bowl.
• Use a separate bowl to blend in milk with oil and egg substitute. Add the milk mixture in a single addition to the flour mixture, mixing until moistened.
• Bring the dough over to a lightly floured surface and pat them to make 8-inch circle with about ¾ inch of thickness. Cut into 12 wedges and transfer into a baking sheet coated with cooking spray.
• Place it into the oven to bake for about 18 minutes or just until golden brown.
• Take the scones out of the baking sheet to cool over wire racks for about 5 minutes.
• Makes a dozen scones.

INGREDIENTS

   *1/2 cup sugar
   *1 Tbsp cornstarch
   *1 1/2 cups orange juice
   *2 cups cranberries

   Pancakes:
   *1 cup all-purpose flour
   *1 tsp baking powder
   *1/2 tsp baking soda
   *1/4 tsp salt
   *1 cup reduced-fat ricotta cheese
   *3/4 cup buttermilk
   *1 large egg + 1 large egg white
   *2 tsp sugar
   *1 tsp grated orange zest
   *Cooking spray

DIRECTIONS

• Use a non-reactive saucepan to prepare the sauce. Mix sugar, cornstarch and orange juice together until smooth then add the cranberries. Let it come to a boil and lower heat to moderate-low settings. Stir from time to time as it simmers for about 15 minutes or until the sauce becomes slightly thick and the cranberries popped. Set aside maintaining heat.
• For the pancakes, sift flour together with baking powder, baking soda and salt over a sheet of waxed paper. Contain ricotta cheese, buttermilk, egg, egg white, sugar and zest in a blender, processing until smooth. Transfer into a large bowl and beat in the flour mixture.
• For cooking, use cooking spray to cook a non-stick griddle. Set heat to moderate heat. Spoon about ¼ cup of batter into the griddle and cook for about 2 minutes for each side or until evenly golden brown in color.
• Serve and enjoy with warm sauce.

INGREDIENTS

   *2 1/2 cups all purpose flour
   *2/3 cup sugar
   *1 tsp. baking soda
   *3/4 tsp. cinnamon
   *1/2 tsp. salt
   *1 1/2 cups sliced strawberries, fresh
   *1 1/2 tsp. vanilla
   *1/3 cup egg substitute
   *1/3 cup margarine, melted
   *2 cups fat free buttermilk
   *1 1/2 Tbsp sugar, reserved for topping

DIRECTIONS

• In a bowl, combine all the dry ingredients together. Mix in the strawberries and reserve.
• In a larger bowl, combine vanilla with egg substitute, margarine and buttermilk. Fold in the properly mixed dry ingredients to, blending until moistened.
• Pour the mixture evenly among 18 muffin pans coated with non-stick cooking spray. Take the remaining sugar and sprinkle over the muffins.
• Place it into the oven to bake at 350 degrees for about 25 minutes or just until lightly browned.

INGREDIENTS

    *1 cup yellow cornmeal
    *1 ½ cups boiling water
    *4 tsp. butter
    *2 cups fresh, uncooked corn kernels, preferably white
    *½ cup finely chopped sun dried tomatoes (not oil packed)
    *½ cup fresh spinach, coarsely chopped
    *1 tsp. chopped fresh thyme
    *1 clove garlic, crushed
    *½ tsp. salt
    *½ tsp. fresh ground black pepper
    *2 egg yolks, beaten well
    *5 egg whites, beaten to a soft peak
    *1 Tbsp. grated parmesan cheese

DIRECTIONS

• Set the oven to 350 degrees F preheat settings. Coat a 9-inch square baking dish using a non-stick spray.
• Combine cornmeal, boiling water and a tablespoon of butter in a large mixing bowl. Leave it to stand for about 5 minutes. Add the corn, sun dried tomatoes, spinach, garlic, salt, pepper and egg yolks. Blend thoroughly. Beat the egg whites and fold into the mixture.
• Transfer the mixture in a baking dish. Top with dots of the remaining butter. Add sprinkles of Parmesan cheese. Place it into the oven to bake for about 40 minutes or until golden brown.