Snacks > Popcorn

Ingredients

1. 100 g. popcorn kernels (½ cup)
2. 3 tbsp. CapTri®
3. popcorn salt, to taste 

In 3-quart saucepan pour popcorn and CapTri®. Keep heat medium low so that CapTri® does not scorch. When kernels begin to bubble, shake pan over heat until popping slows t just a few seconds between pops. Sprinkle with pinches of popcorn salt to taste or add other flavorings. Makes bout 5 cups. 

Remember to add sodium count to your popcorn, depending on salt used. 

CapTri® Popcorn makes a filling snack!

Snacks > Corn Chips

Ingredients

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 125 g. cornmeal
4. chili powder to taste (no more than ¼ tsp.)
5. Popcorn salt  

Preheat oven to 350 degrees. Pour water over CapTri®, cornmeal and chili powder. Mix well with fork until dough balls itself together. Shape into small, ¾ to 1 inch balls and place on nonstick cookie sheet. Press flat, as flat and thin as possible. Place balls so that they do not touch. Balls can be flattened into any shape (triangle, oval, rectangle, etc.). Sprinkle lightly with pinches of popcorn salt and bake for 30 minutes until edges just start to brown. Chips should be thin and crisp, but firm enough to scoop Mexican Bean Dip. 

Variations: add 1 tsp. jalapeño juice or other spices to give your chips some zip. 

Be sure to add sodium count to nutritional values of chips, depending on how much popcorn salt you use.

Desserts > Whipped Cream

Ingredients

1. 1 cup boiling water
2. 3 pkg. Unflavored gelatin (each ¼ oz.)
3. 8 tbsp. CapTri®
4. 100 g. egg whites
5. 1 to 1½ tsp. pure vanilla or almond extract
6. ice cubes
7. ½ oz. to 1 oz. Pro-Carb Formula™ flavor?????? 

Pour water into blender and slowly add gelatin while blending on low. Add CapTri®, egg whites, Pro-Carb™ and flavoring as blender mixes. Add ice cubes one at a time until mixture gels. 

Makes about 26 oz. You can refrigerate whipped cream or halve the recipe to make a lesser amount.

 

 

 

 

CapTri® Whipped Cream has absolutely no fat in it!

Desserts > Mock Pumpkin Pudding

Ingredients 

1. 400 g. cooked and mashed sweet potato
2. 100 g. egg whites
3. ¼ cup boiling water
4. one pkg. (¼ oz.) unflavored gelatin
5. 1 tsp. pumpkin pie spice (no sugar added)
6. 1 tbsp. CapTri® 

Pour water in blender and turn on low. Add gelatin, egg whites sweet potatoes CapTri® and pumpkin spice. Blend until mixture has a smooth consistency. Pour into sherbet or dessert glasses and chill until pudding is firm. Top with Whipped Cream (recipe). Serves four.

Breads and Muffins > Sweet Potato-Oat Bran Muffins

Ingredients

1. 350 g. grated raw sweet potatoes
2. 250 g. oat bran
3. 1 tbsp. baking powder
4. 1½ tsp. cinnamon
5. ½ tsp. allspice
6. 1¼ cup water
7. 200 g. egg whites
8. 2 tbsp. CapTri® 

Scrub, peel and grate sweet potatoes or put through food processor. Place in mixing bowl and add oat branError! Reference source not found., baking powder, cinnamon and allspice. Mix well. Add water and CapTri® to batter. Beat egg whites and fold into batter. Fill muffin pans sprayed lightly with PAM. Bake at 325-350 degrees for 20 to 25 minutes or until a toothpick comes out clean. 

Muffins can be frozen and reheated in the microwave (45-60 seconds). 

This is a very moist muffin – and great to carb up on!

Breads and Muffins > Sweet Potato Corn Bread

 

Ingredients

1. 400 g. grated raw sweet potatoes
2. 150 g. oatmeal flour
3. 125 g. cornmeal
4. 1 oz. Hi-Protein Powder™ (flavor???????????????)
5. 2 tsp. baking powder
6. 1 tsp. baking soda
7. 150 g. egg whites
8. 3 tbsp. CapTri®
9. 1 cup water 

Preheat oven to 325 degrees. Spray 8 or 9 inch baking pan with PAM. Set aside. Scrub, peel and grate sweet potatoes. Place potatoes in mixing bowl and add oat flour, corn meal, Hi-Protein Powder™, baking powder and baking soda. Mix well. 

In a separate bowl, beat egg whites, CapTri® and water. Pour into dry mixture. Mix well. Spoon batter into baking pan. Bake for 20 to 25 minutes or until a toothpick comes out clean. Serves six.

Breads and Muffins > Skillet Cake Bread

Ingredients

1.  100 g. oatmeal flour (see Notes)
2. 200 g. egg whites
3. 1½ tbsp. imitation vanilla butter and nut extract
4. 2 tsp. vanilla
5. 1 tsp. cinnamon
6. 1 tsp. lemon extract
7. ½ tsp. baking soda
8. 1 tsp. baking powder
9. 1 tbsp. CapTri®

Mix all ingredients in medium sized bowl with wire whip. Pour batter into hot, 12 inch nonstick skillet and shake immediately so that batter covers bottom of skillet. Cook one minute and remove from skillet. Place cake on round platter. Quarter the cake into 4 wedges.

Breads and Muffins > Oat Tortillas

Ingredients

1. 50 g. oatmeal flour (see Notes)
2. 50 g. oat bran
3. 150 g. egg whites
4. 1 cup water
5. 2 tbsp. CapTri® 

Mix all ingredients together until well blended. Batter will appear thin. Heat 7 or 8 inch nonstick skillet and pour small amount of batter in middle of skillet. Shake slightly to spread batter. When tiny bubbles appear on top, pick up edge with spatula and check. When light brown, turn over and press down with spatula. Should appear dry and not wet when done. Takes about 2 minutes on each side.

Makes 6-8 tortillas, depending on size of skillet. 

Great for making sandwiches! 

Breads and Muffins > Oat Bran Crackers

Ingredients

1. ½ cup boiling water
2. 2 tbsp. CapTri®
3. 100 g. oat bran

 Preheat over to 350 degrees. Pour boiling water over CapTri® and oat bran. Mix well with fork. Shape dough into small, 1 oz. balls and press flat into a flat cracker shape on a cookie sheet lightly sprayed with PAM. Make crackers as flat and thin as possible. Bake 25 to 30 minutes or until light brown. Makes about eight crackers.

Breads and Muffins > Biscuits

Ingredients 

1. 100 g. oatmeal flour (see Notes)
2. 100 g. oatmeal
3. 5 tbsp. CapTri®
4. 50 g. oat bran
5. 2½ tsp. baking powder
6. ¾ cup water
7. Salt substitute (optional) 

Preheat oven to 475 degrees. Mix together oatmeal flour, oatmeal, oat bran, baking powder and salt substitute. Add CapTri®. Stir with fork until moist and crumbly. Add water and mix well until dough pulls away from bowl. Turn out onto lightly floured surface and kneed for 30 seconds. 

Roll dough out ¾ inch thick and use biscuit pattern or medium sized glass to cut out. Place biscuits on a baking sheet lightly sprayed with PAM. Turn oven down to 350 degrees and bake 10-12 minutes. 

Good with Turkey Sausage and Gravy, or with any main dish!

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