shower recipes | Kretschmer Wheat Germ
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Key Lime Tarts with Graham Cracker Crust

Key Lime Tarts with Graham Cracker Crust

Nutrition Facts

Serving Size: 1 tart (77g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 270
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 115mg 38%
  • Sodium 85mg 4%
  • Potasium 240mg 7%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 1g 4%
  • Sugars 23g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 6%
  • Vitamin E 10% Thiamin 10%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 8%

Makes 12 Tarts

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

  • For the filling:
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 14-ounce can sweetened condensed milk
  • For the crust:
  • 1/2 cup dry-roasted macadamia nuts
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Kretschmer Honey Crunch Wheat Germ
  • 4 1/2 whole graham crackers (1/2 package)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
 

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.

Divide crumbs evenly into cupcake pan with 12 cups (about 2 1/2 tablespoons per cup). Press crumb mixture onto the bottom and sides of the cups.

Bake for 6 to 8 minutes or until crumbs are lightly browned.

Remove from oven and spoon key lime filling into each crust. Place back in oven and bake for about 15 minutes or until center is set.

Remove from oven, let cool and then place in refrigerator to cool completely for at least 2 hours or overnight before serving.

Just before serving, carefully remove tarts from pan with a small, thin spatula. Serve with a dollop of whipped cream and a small slice of lime.

Recipe Type: 

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
  • Raspberry Walnut “Not Just for Breakfast” Muffins

    Raspberry Walnut “Not Just for Breakfast” Muffins

    Nutrition Facts

    Serving Size: 1 muffin (52g)
    Servings Per Recipe: 24
    Amount Per Serving:
    Calories 160
    Calories From Fat 70
    • % Daily Value
    • Total Fat 8g 12%
    • Saturated Fat 3g 15%
    • Trans Fat 3g
    • Polyunsaturated Fat 1.5g
    • Monounsaturated Fat 1.5g
    • Cholesterol 25mg 8%
    • Sodium 135mg 6%
    • Potasium 105mg 3%
    • Total Carbohydrate 19g 6%
    • Dietary Fiber 1g 4%
    • Sugars 8g
    • Protein 4g
    • Vitamin A 4% Vitamin C 2%
    • Calcium 10% Iron 8%
    • Vitamin E 8% Thiamin 10%
    • Folate 15% Phosphorus 10%
    • Magnesium 6% Zinc 6%

    Makes 24 muffins

    A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

    • 1 cup walnuts
    • 2 cups all-purpose flour
    • 2 tablespoons baking powder
    • 1 cup Kretschmer Original Toasted Wheat Germ
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup plain low-fat yogurt
    • 3/4 cup sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 cup frozen raspberries broken into small pieces
    • 2 tablespoons turbinado or raw sugar

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Process 1 cup walnuts in a food processor until finely ground.

    3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

    4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

    5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

    6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.

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