This morning, I am pleased to share with you a guest blog entry by reader Debbie Franco. I am especially happy about this because Debbie’s little experiment started with one of my favorite summer salads, carrot-raisin salad. But I’ll let Debbie talk about it and share the recipe in her own words:

I decided to try a food recycling experiment this morning and I’m happy to say it worked.  Usually what I call recycling involves turning leftovers into soup or a casserole, but I wanted something sweet this morning. I’d bought a fresh pineapple last week and chopped some up and used it in a carrot-raisin salad. I added just enough mayo to bind it all together and added a little agave nectar for sweetness.

After eating it for a few days, I had about a cup left this morning and was tired of eating it, so I searched the web and found this recipe for carrot cake muffins. I used half whole wheat flour and half all-purpose flour and substituted half a cup of Kroger brand sugar substitute for baking and ¼ cup of brown sugar, for the sugar called for in the recipe.  I also ended up adding a little more milk than the recipe called for, because the batter was too thick and dry. I drained the carrot salad well before adding it to the batter. The muffins were delicious.

Click here to see the recipe for low-fat carrot cake muffins.

Have you had any recent success repurposing leftovers?