Ingredients:
2 large, ripe mangoes
2 large bananas, sliced
2 cups pink grapefruit juice
1 cup nonfat frozen vanilla yogurt
1/4 tsp grated nutmeg
8 ice cubes
Servings: 8
Nutritional analysis per serving: calories: 108 g. fiber: 2 mg. sodium: 12 % calories from fat: 4
Instructions:
Peel the mangoes over a bowl to catch the juices. Then use a paring knife to slice the flesh away from the stone. Transfer half to a blender. Add half of the bananas, 1 cup juice, 1/2 cup frozen yogurt, 1/8 tsp nutmeg and 4 ice cubes. Blend until smooth. Repeat with the remaining mangoes, bananas, 1 cup juice, 1/2 cup frozen yogurt, 1/8 tsp nutmeg and 4 ice cubes.
Ingredients:
6 center loin pork chops, cut 1-inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup catsup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
Servings: 6
Minutes of prep time: 20
Minutes of cook time: 15 Nutritional analysis per serving: calories: 266 grams of fat: 7 mg. cholesterol: 66 mg. sodium: 740
Instructions:
Heat vegetable oil in medium saucepan. Cook onion and celery over medium-low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired.
