Salad bones




Dough

1/2 cup (64 g) of mixed vegetables (carrots, peas, celery, broccoli)
1 egg yolk
1/2 cup (118 mL) water
2 Tbsp (30 mL) vegetable oil
2 cups (250 g) whole wheat flour

Topping

1 egg white
1 Tbsp (14 g) dried parsley
1 Tbsp (14 g) dried oregano

Put the vegetable mix in a blender with the egg yolk, water and oil. Blend to the consistency of a thick vegetable juice. Put the flour in a large bowl, and add the vegetables. Mix well. If the mixture is too dry, add a small amount of water; if too wet, add more flour. (This will depend on the vegetables used and whether they're fresh or frozen.)

Knead the dough on a floured surface. Roll out the dough to 0.25-inch thickness, and cut out shapes with a dog bone cookie cutter. Put the cookies on a baking sheet, 0.5 inches apart. Mix together all the topping ingredients, and brush the mixture on the dough.

Bake at 375 degrees (191 degrees Celsius) for 20 minutes. When done, the cookies should be firm to the touch. Turn the oven off, and leave the cookies in for one to two hours to harden.

Yield: Approximately 40 two-inch (5 cm) cookies
 
Oatmeal and cheese bones




1 cup (128 g) quick-cooking oats, uncooked
4 Tbsp (60 mL) vegetable oil
1 and 1/3 cups (315 mL) water
1/2 cup (64 g) powdered skim milk
1/2 cup (64 g) low-fat cheddar cheese, shredded
1 egg
1 cup (128 g) cornmeal
1/2 cup (64 g) wheat germ
3 and 1/2 cups (438 g) whole wheat flour

In a large bowl, mix all the ingredients. Knead the dough on a floured surface. Roll out the dough to 0.5-inch thickness, and cut out shapes with a dog bone cookie cutter. Put the cookies on a baking sheet, 0.5 inches apart.

Bake at 300 degrees (149 degrees Celsius) for 55 to 60 minutes. When done, the cookies should be firm to the touch. Turn the oven off, and leave the cookies in for one to two hours to harden.

Yield: Approximately 100 two-inch (5 cm) cookies
 
Strawberry frost





2 and 3/4 cups (352 g) frozen strawberries
1 cup (128 g) low-fat vanilla yogurt
1/4 cup (32 g) honey
1/2 tsp (2.4 g) pure vanilla extract

Place all the ingredients in a blender or food processor, cover and blend until smooth. If you're not going to serve the strawberry frost immediately, pour the mixture into a freezer-safe container. Freeze until firm. Remove the container from the freezer, and allow the frost to soften before serving.

Yield: Approximately 2 and 1/3 cups (299 g)
 
Raspberry dog sherbet





2 cups (250 g) low-fat plain yogurt
1/4 cup (32 g) honey
12 oz (340 g) frozen raspberries
1/4 cup (59 mL) water

Place all the ingredients in a blender or food processor, cover, and blend until smooth. Pour the mixture into a freezer-safe container, and freeze until firm. Remove the container from the freezer, and allow the sherbet to soften before serving.

Yield: Approximately 4 cups (500 g)

«RELATED READ» HOW TO LOVE MINDFULLY: Just ask a dog!»

image 1: photos.com via Fox Chapel Publishing; image 2: Fox Chapel Publishing; image 3: Tara Gregg, Sporthouse Photography

Click to Post