Marinated Cucumber Salad

This is one of my absolutely favorite side dishes, and it's super easy to make. You can leaves the
peel on the cucumbers if you want to, just taste a slice first to make sure it's not bitter.

2 cucumbers, peeled and sliced

1 small onion, thinly sliced

1 small red bell pepper, julienned

1 TBSP chopped fresh dill, or 1 tsp dried dill.

1 pkt Truvia, or 1 TBSP Agave Nectar (I like the agave but truvia is better for diabetics)

¾ cup white vinegar

2 ¼ cups water

Combine all ingredients, put in fridge and marinate at least 3 hours, but overnight is better. Yum

Bananas DeFoster

My first night in Israel, we went to a wonderful restaurant in the Port of Tele Aviv. Our dinner concluded with a round of amazing desserts. Among them, was the most delicious Banana desert I have ever eaten.
Banana's and almonds are both grown in Israel. I know you will enjoy this healthy version of this yummy dessert.

4 Bananas

4 TBSP Agave Nectar

1 tsp freshly Ground Cinnamon

2 oz. toasted sliced almonds.

4 TBSP lowfat vanilla frozen yogurt, or sugarfree fat free icecream,(look for the ice cream recipe in early posts on this blog.)

Cut bananas into 1 inch pieces. In skillet, over medium heat, drizzle bananas with agave and cinnamon. Toss to coat and heat through, but don't "cook" the bananas.

Place in decorative dish. Top with 1/2 oz of almonds and 1 TBSP of frozen yogurt.



Serves 4.