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A healthy and nutritional diet is essential for everyone, especially for people struggling with chronic metabolic diseases like diabetes. There are lots of healthy foods consumed that are unhealthy for diabetic patients.
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Genre: COOKING / GeneralRecently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 12
Ingredients:
12 large whole strawberries, about one pound
½ cup light tub-style cream cheese
⅓ cup nonfat cream cheese
Pinch of lemon zest
3 tbsps. granulated no-calorie sweetener
2 drops of almond extract
½ cup of light whipped topping, thawed
2 tsps. crushed pistachios
Instructions:
With a sharp knife or apple corer, remove the stem and hull from the strawberries, creating a small cavity.
Cut a thin slice from the bottom of each berry and stand upright on the cut side.
Beat the cream cheese, the sweetener, lemon zest, and almond extract together in a bowl until smooth; stir in the light whipped topping.
Spoon the filling into a piping bag or a resealable bag with a corner snipped and pipe into each strawberry, adding a little extra to the top.
Garnish with pistachios, if desired.
Place strawberries in the refrigerator until time to serve. Arrange the strawberries on a platter and serve.
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Portuguese
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Already translated.
Translated by Rodrigo Brandani
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Spanish
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Already translated.
Translated by Matias Elizalde
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