Snacks > Sweet Potato-Oatmeal No Bake Cookies

Ingredients

1. 100 g. oatmeal
2. 200 g. sweet potatoes
3. 2 tbsp. CapTri®
4. 1 oz. Pro-Carb Formula™
5. 2 tsp. cinnamon
6. 2 tsp. vanilla
7. 1 tbsp. water

Mix all ingredients in medium sized bowl until dough is tacky and can be formed into balls with hands. Roll dough into 1 inch balls and place on platter. Cover and refrigerate at least 1 hour, but overnight is better! 

These cookies are also a good snack to carb up on!

Snacks > Shredded Wheat Potato Crisps

Ingredients 

1. 1,500 g. potatoes, skinned
2. 25 g. shredded wheat, finely chopped
3. 1 tsp. garlic powder
4. ½ tsp. ground pepper
5. 2 tbsp. CapTri® 

Preheat oven to 450 degrees. Cut potatoes into 1 inch pieces and place in a shallow baking pan. Mix all other ingredients, pour over potatoes and stir to coat evenly. Place pan on bottom shelf of oven and bake for 1 hour (or until crispy and brown), stirring every 15 minutes.

Snacks > Potato Chips

Ingredients

1. 300 g. potatoes (with or without skin)
2. 1 tbsp. CapTri®
3. pinch of garlic powder
4. Popcorn salt to taste  

Slice potatoes very thin, almost transparent, and soak for 15 minutes in CapTri® and garlic powder. Preheat oven to 325 degrees. Place potato slices on nonstick 14” x 10” baking sheet. Do not overlap. Sprinkle with pinches of popcorn salt and bake for about 30 minutes, until edges and smaller pieces are brown. Remove from cookie sheet and drain on paper towel, if you wish. 

Hint: You can make a bigger batch of chips if you prefer. One 14” x 10” sheet holds 300 g. potatoes laid out flat. 

Also, you can flavor your potato chips with barbecue seasoning powder, onion powder, finely chopped chives, or even ranch-flavored party dip mix sprinkled on top.

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.

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