Chocolate Mint Coffee Iced or Hot

1/3 c Ground coffee
1 tsp Chocolate extract
1/2 tsp Mint extract
1/4 tsp Vanilla extract

How To:
Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator.

For hot coffee, brew as you normally would. For Iced, brew with half the water you normally would use, let cool and pour over ice in a tall glass. Yield: mix for eight 6-ounce servings

Apple Pancakes With Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.