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Snack Cake
2 1/2 cups flour   fruit juice concentrate
....apple or white grape)
2 tsp. aluminum-free  
  .baking powder   1/2 cup melted butter
1 1/2 tsp. baking soda   1 tsp. vanilla
1 1/2 tsp. cinnamon   4 egg whites
1/2 tsp. nutmeg   1 cup raisins or other ...diced,
...dried fruit
1 1/2 tsp. salt  
 3/4 cup WESTSOY Lite   1 cup chopped walnuts
3/4 cup unsweetened    
 
Blueberry Muffins
 1 cup flour   1 cup Lite WESTSOY Plain
4 tsp. aluminum-free   1/4 cup unsweetened fruit
  ...baking powder     ...juice concentrate
 1/2 tsp.salt     ...(apple, white grape,
1 cup blueberries     ...pineapple, etc.
  ...rinsed   1/4 cup cup melted butter
1 cup oat bran   2 egg whites, beaten
until frothy
   

Preheat oven to 400° F. Sift first three ingredients in
a large bowl. Stir in blueberries and oat bran. In a separate bowl, blend remaining liquid ingredients together. Add
to the flour mixture stirring just enough to moisten ingredients, 12 to 15 strokes. Grease or spray muffin cups with non-stick spray and fill 2/3 with batter. Bake 20-25 minutes or until browned.

Preheat oven to 350° degrees. Sift dry ingredients together into large mixing bowl. Add WestSoy, fruit juice concentrate, melted butter and vanilla. Beat with electric mixer on medium speed for 2 minutes, scraping sides of bowl several times. Add egg whites and beat 1 to 2 minutes longer, until smooth. Fold in fruit and nuts. Pour into greased 9 inch x 13 inch baking pan. Bake about 25 minutes until top is nicely browned and wooden pick insertted into center of cake comes out perfectly clean.
OTHER RECIPES


Blueberry Muffins & Snack Cake

 
White Sauce &
Scalloped Potatoes
Macaroni and Cheese   Tummy Warmin' Oatmeal

Cream of Broccoli Soup

  Waffles 'n Fruit
Hearty Clam Chowder   Frozen Strawberry Pops
 
 
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