http://www.recipelink.com Betsy (07:56:20 am) :
Date: Thu, 6 Jan 1994 17:29:44 EST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: BETH WOODELL woodell@UMUC.UMD.EDU
Breakfast Chocolate Bar
^^^^^^^^^^^^^^^^^^^^^^^
1 tbsp peanut butter or tahini (stir the tahini very well before using it)
3/4 oz dry oatmeal
1 packet dairy shake mix (chocolate or vanilla)
3/4 oz raisins (try golden raisins with the vanilla shake mix--yum)
Hot water
Combine peanut butter and oatmeal in a small bowl, blending into a
paste. Add the dairy shake packet and blend. Add hot water, table-
spoon by tablespoon, until you get a smooth paste. Stir in the raisins.
If you use tahini you might not need the water.
At this point you will have a substance that, if you used chocolate dairy
shake, looks somewhat gross, but hang in there. Shape the paste into a
log on wax paper or plastic wrap. (now it looks really gross! :) ) Wrap
the log and freeze it. Serves 1. The whole bar = 1 M, 1 Fr, 1 Fa, 1 P
and 1 B. It's best when it's been out of the freezer for about 5 minutes--
fresh out of the freezer it's still just a tad too hard to get a good bite
off of. This is not only a good on-the-go breakfast-in-the-car, but also
a nice midnight snack or sweet treat. People who insist they don't drink
milk (and I have a few, judging my by survey) usually can eat this.
Beth Woodell
University of Maryland
woodell@umuc.umd.edu
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Betsy (9:12:59 pm) : Great Risa! This a a Low Calorie/Low Fat night - anyone
have any requests to start?
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Betsy (9:15:50 pm) :
From: mamiller@magnus.acs.ohio-state.edu (Marilyn J Miller)
Subject: Sugar-free Cheesecake Recipe
Someone recently posted a request for a sugar-free cheesecake recipe. I sent
her my favorite recipe but since it is such a good and easy to make recipe I
thought other diabetics might want a copy so I am posting it here for anyone
else who might be interested. It really goes together easily and is a
favorite
with non-diabetics.
SUGAR-FREE CHEESECAKE
Ingredients:
1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
Fresh fruit (My favorite - and everybody else's favorite - is
fresh strawberries but I also like fresh blueberries)
1 prepared graham cracker pie shell - on my diabetic diet I am
allowed a small amount of graham crackers but if you
cannot have graham crackers just pour the mixture
into a plain pie pan
To Prepare:
Beat cream cheese until smooth. Slowly add milk, beating until
creamy. Add pudding mix; beat until smooth and thickened. Pour
half of this mixture into graham cracker pie shell (or plain pie
pan if preferred). Place a layer of fresh fruit on top of this
mixture (if using strawberries chop the berries into small pieces
- if using blueberries I place whole berries on mixture). Pour
the other half of the mixture on top of the fruit, completely
covering the fruit. Top with whole fresh fruit. Refrigerate and
enjoy.
This recipe can be made quickly and is a favorite dessert of mine.
Marilyn Miller
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Betsy (9:20:56 pm) :
From: lee.ward@corpsoft.com (Lee Ward)
Newsgroups: rec.food.recipes
Date: 6 ug 1994 11:10:34 -0400
Here is one from the BUTTER BUSTERS cookbook
CHERRY CHEESECAKE DELIGHT
Fat 0.1g
Cholesterol 0g
Calories 63/sweet n lo,or 82 with sugar
Carbs 18g
Sodium 85mg
Carbs with sweet n lo instead of sugar 13g...
CRUST...
2 CUPS Crushed Snackwells brand Fat Free Cinnamon Snacks[about 1 1/2
boxes...
3 TBS sugar or 1 1/2 TBS sugar + 1 1/2 Packets sweet n lo
3-4 TBS LIQUID BUTTER BUDS {Butter Buds come in a powder form for
sprinkling on Corn etc AND they come in foil packs you mix with 4 oz of
water to make an excellent Butter Substitute thats FAT FREE and excells
in cooking...
FILLING.
8 Oz Philadelphia Brand FAT FREE CREAM CHEESE.
1/2 cup sugar or 1/4 cup sugar+3 pckts sweet n lo
2 Egg Beaters [1/2 cup}
1 TSP lemon juice
1 TSP vanilla.
3 TBS flour
TOPPING
1 21 oz can of Regular or lite Cherry pie filling,,if using lite ADD 1
pack Sweet n Lo and 1 TSP almond extract...
1 {1.3 oz} package of prepared DREAM WHIP {about 2 cups}..
2 TBS GRAPE NUTS cereal....
Yield...Serves 24
RECIPE...
Press the Graham Cracker Mixture,after well blended,into Bottom of 9.5 X
13 Inch Casserole dish thats been sprayed with NONFAT cookin
spray...Beat all the Filling Ingredients together until smooth. Bake at
350 degrees for 20-30 minutes,Insert knife till it comes out
clean,,Cool. Spread Cherry Pie Filling over top. top with Dream
whip,Sprinkle grape nuts on top..
Lee Ward
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Cath (9:21:25 pm) : ---------- Recipe via Meal-Master (tm) v8.02
Title: Dreamy Cheesecake
Categories: Cheesecake, Ww, Diabetic
Yield: 16 servings
2 c Part-skim ricota cheese
16 oz Light cream cheese, softened
Granulated sugar substitute
_to equal 8 tbsp. sugar*
1 c Egg substutute
1/4 c Reduced-calorie tub
_margarine, melted
3 tb All-purpose flour
3 tb Cornstarch
1 ts Vanilla extract
1 ts Almond extract
Juice of 1/2 lemon
2 c Nonfat sour cream - 10 cal.
_per tablespoon
1 1/3 c Fresh raspberries or
_blueberries**
*Do NOT use low-calorie
_sweetener with aspartame in
_this recipe, it may lose
_sweetnes during baking.
**One cup preserves can also
_be used in place of fruit.
_Add 50 optional calories
_per serving.
PERSONAL NOTE from Ursula
_Taylor - for diabetics use
_no sugar or low sugar
_preserves.
SOURCE: Weight Watchers Favorite Homestyle Recipes,
copyright Weight Watchers International, Inc., 1993,
ISBN #0-453-01029-6. This recipe was submitte by
Alison Molvig of Glasgow, Montana.
1. In large bowl, with electric mixer on low speed,
combine ricotta, cream cheese, and sugar substitute
until blended.
2. Slowly pour in egg substitute; continue to beat
on low speed until no yellow streaks remain. Add
remaining ingredients except sour cream and berries;
mix until just combined. Fold in sour cream.
3. Pour mixture into ungreased 10 inch springofrm
pan. Place pan in cold oven.
4.
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Betsy (9:25:35 pm) : Cheesecake:
http://www.recipelink.com/wwwboard/tklcc.html
and you can access them from the Chat home page:
http://www.recipelink.com/talktkl.html
From: lady@nwu.edu (Rebecca Radnor)
Subject: Instant Low-fat Pots de Creme
Date: 6 Dec 1994 10:42:57 -0500
INSTANT LOW-FAT POTS DE CREME
Preparation time: 10 minutes
Yield: 6 servings
1 carton (15 ounces) part-skim or non-fat ricotta cheese
6 tablespoons sugar, or 4 packets sugar substitute
1/4 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons coffee liqueur (or 1 tablespoon each coffee liqueur and
brandy)
1 tablespoon instant espresso coffee crystals
2 teaspoons pure vanilla extract
2-3 tablespoons evaporated skim milk
1. Put ricotta, sugar, cocoa, liqueur, coffee crystals and vanilla into a
food processor or blender; process 5 seconds. Scrape down mixture from the
sides of the bowl and process 5 seconds more.
2. With motor running, add milk through the feed tube or lid, 1 tablespoon
at a time, only until mixture is the consistency of chocolate pudding.
Continue processing until absolutely smooth, 8 to 10 seconds more.
3. Divide among six 4- to 5-ounce ramekins or serving dishes. Serve at once
or refrigerate covered until ready to serve.
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Cath (9:26:07 pm) : Diabetic Thanksgiving Cheesecake (3537)
1 (3oz) box any flavor sugar-free gelating
8 oz light cream cheese
1 pkg D-Zerta topping, whipped as pkg directs
2 c graham cracker crumbs
22 pkg Sweet n' Low
7 T Margaine, from sticks
Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together
6 pkg sweet/low and graham cracker crumbs. Add melted margarine.
Press 2 c of crumb mixture firml;y into 9 x 13 pan. Reserve rest
for top.
Cream 16 pkg sweet/low with cream cheese. Stir in prepared
whipped topping. Pour mixture over crust and sprinkle with
remaining cracker crumbs. Chill 3-4 hr. Also freezes well.
( 37 calories per square), Makes 36 squares.
From: Home Cooking Magazine 11/91 issue
(submitted by Deanna Naivar,Temple, Texas)
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Betsy (9:29:09 pm) : How about this Risa:
Title: Practically No-Fat Chocolate Souffle Cake
Categories: Cakes, Desserts, Low-fat
Yield: 8 servings
Nonstick vegetable oil spray
14 tb Sugar
2/3 c Walnuts; toasted
1/2 c Unsweetened cocoa powder
3 tb Vegetable oil
8 lg Egg whites
1 pn Salt
Powdered sugar
"A rich cake based on a French-countryside recipe from restaurant
consultant Rozanne Gold. Made without butter, and with cocoa powder
instead of chocolate, the cake is like a souffle that rises, then
sinks as it cools."
DIRECTIONS:
==========
Preheat oven to 350 F. Line bottom of 8-inch springform pan with
2-3/4-inch high sides with parchment paper. Spread pan and paper with
vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely
grind nuts with 2 tablespoons sugar in processor. Transfer nut
mixture to large bowl. Mix in 10 tablespoons sugar and cocoa, then
oil.
Using electric mixer, beat egg whites and salt in large bowl until
soft peaks form. Fold whites into cocoa mixture in 3 additions.
Spoon batter into prepared pan; smooth top.
Bake until cake puffs and tester inserted into center comes out with
moist crumbs attached, about 30 minutes. Cool cake in pan on rack
about 30 minutes. (Cake may fall.) Cut around pan sides to loosen
cake. Remove sides of pan and cool cake completely. Sprinkle cake
with powdered sugar.
PER SERVING: calories, 220; fat, 12 g; sodium, 74 mg; cholesterol, 0
* Source: Bon Appetit (May 1994)
* Typed for you by Karen Mintzias
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Cath (9:30:28 pm) : LOWFAT CHOCOLATE PUDDING
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 TAB cornstarch
1/8 tsp salt
2-1/2 cups skim milk
1-1/2 tsp vanilla
In a med saucepan, combine sugar, cocoa powder, cornstarch and salt. Stir in
milk. Cook over med heat, stirring constantly until thick and bubbly. Cook 2
more minutes. Remove from heat. Stir in vanilla. Pour pudding into bowl.
Chill
thoroughly; do not stir. Makes 4 servings. 1 gram of fat per serving.
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Cath (9:31:20 pm) : lowfat frozen yogurt
1 carton 90-calorie non-fat yogurt (Weight Watchers? Dannon?)
1 medium frozen bannana
1 cup cold skim milk
1-1/2 cup frozen strawberries (peaches are good too)
lemon juice
artificial sweetner (We use Sunette--not NutraSweet. Sold regionally
here as "Sweet One")
Take the yogurt, bannana and fruit out of the freezer about 40 minutes
or so before making so that everything is partially thawed. If you
don't, you'll end up processing rocks.
Chop yogurt and banana into one inch cubes. Process into coarse
mixture. Add fruit and process another ten seconds or so. Add sweetner
and just a squeeze of lemon juice. Add the skim milk to the mixture
while food processor is on high. BE CAREFUL WITH THE MILK ...too
little and the mixture will not smooth out... too much and you might
need to search for a straw!
The banana is the secret -- the mixture fluffs up very light and
creamy. You'll be surprised at how much this makes! We split one batch
between two people!
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Betsy (9:31:43 pm) : Hi Dayle!
Hey - these use chocolate teddy grahams!
Chocolate-Kahlua Truffles
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 27 Preparation Time :0:00
Categories : Low Fat Truffles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces chocolate Teddy Grahams
6 tablespoons skim milk
1/4 cup nonfat dry milk powder
1 tablespoon Kahlua
2/3 cup pitted dates -- finely chopped
1/3 cup pecans -- finely chopped
Place knife blade in food processor bowl; add cookies and
process until cookies turn to crumbs. Combine skim milk, dry milk
and Kahlua in a large bowl; stir in crumbs. Add dates, stirring until
mixture forms a soft dough; shape into 3/4-inch balls. Roll in
chopped pecans; cover and chill. Serve in miniature paper baking
cups. Makes 4 1/2 dozen. (per 2 truffles: 75 calories, 2.4g fat,
29% calories from fat)
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Risa G. (9:32:54 pm) : Here's a recipe for all of you. From Susan Powter:
Cheesy Bacon Grits
4 1/2 c. nonfat milk
1 c. quick cooking grits
1 1/2 tsp. Molly McButter or Butter Buds
1 tsp. Natures Seasoning (I use any seasoning mix)
4 egg whites, slightly beaten
2 c. nonfat shredded cheddar cheese
6 slices turkey bacon, cooked and crumbled
4 drops hot sauce
Nonstick spray
Bring milk to a boil. add grits, reduce heat to simmer. Cook 5 minutes.
Remove from heat. Add Molly McButter, Natures Seasonings, and egg whites.
Stir in 1 1/2 c. cheese, bacon, and hot pepper sauce. Turn into 8x8" baking
pan sprayed with nonstick spray. Sprinkle with remaining cheese and bake in
375 degree oven for 45 minutes. Till brown and puffy.
Optional: add 1/8 c. chopped green onion or 1/8 c. chopped parsley. I've
tried chopped cilantro too. Yum!!
All of these chocolate puddings and yogurts sound delish. I'll try one of
them for the 4th. Thanks all!!
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Dayle, B.C. (9:33:50 pm) : here is a good low fat loaf cake,
* Exported from MasterCook *
LOW FAT POUND CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Low Fat-Low Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tbsp. reduced fat margarine
1 1/4 c. sugar
3 egg whites
1 1/2 tsp. vanilla
1 2/3 c. flour
1/2 c. oatbran (sub 1/4 c. ea. flour and oatmeal)
1/2 tsp. baking soda
1 c. plain or lemon non fat yogurt
Combine the marg. and sugar large bowl. Beat until smooth, add the egg
whites, vanilla and beat until smooth, stir in the yogurt. Combine the dry
ingredients in a separate bowl. Stir the dry into the wet, just until mixed
well. Bake in a lightly greased loaf pan. in a preheated oven 350 deg. for
55-60 min. until a toothpick comes out clean. Remove, let cool in pan for 15
min. then turn out onto a rack to cool.
- - - - - - - - - - - - - - - - - -
NOTES : This is excellent.
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MB (9:36:20 pm) : Hello Friends!
Here is a recipe to share
Low Fat Brownies
1/2 cup cocoa
3/4 cup flour
1 tsp. baking powder
2 Tbs. margarine
1 1/2 cups sugar
2 eggs whites or 1 egg
1/2 cup apple sauce
1 tsp vanilla
Preheat oven to 350. Spray 8x8 pan. Sift cocoa, flour, baking powder and
salt. Cream margarine, sugar and vanilla, add, egg or egg whites. Pour into
pan and bake until pick comes out clean.
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(9:41:24 pm) : Strawberry Spread
2 envelopes of unflavored gelatin
1 cup frozen apple juice concentrate, thawed
2 quarts of fresh strawberries, washed,
hulled and mashed
1 Tablespoon lemon juice
Sprinkle gelatin over 1/2 cup apple juice
concentrate; set aside.
Combine remaining 1/2 cup juice concentrate,
strawberries, and lemon juice in a heavy
saucepan. Cook over med-low heat 10-15
minutes, stirring constantly. Remove from
heat and add softened gelatin mixture; stir
until gelatin dissolves. Cool and store in
refrigerator. Makes 6 cups; 1 Tablespoon
serving has 9 calories and a trace of fat.
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Risa G. (9:41:51 pm) : Dayle, it is similar to cornmeal. You probably could
cook it up the same way but it might be a little different in texture. Try
to get a coarser milled grain and it might be closer.
Cookie, I use canola oil most of the time. I never use margarine because of
the trans fatty acids. I also use fat substitutes like Lighter Bake and
pureed prunes and applesauce.
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MB (9:42:54 pm) : Vegetarian Lasagna
Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced
carrot, celery, onion, dried oregano and basil, and fresh garlic. This
should be done a day ahead, simmered for several hours, and refrigerated. I
make a large batch using a 110 oz. can of tomato sauce available at Sam's
for
$2.29. It is good leftovers on rice or pasta.
1 Pound Package Lasagne Noodles
24 Oz. Package Fat Free Cottage Cheese
Green Onions
Zuchini
Yellow Squash
Cucumber
Spinach Leaves, Fresh
Tomatoes
Fat Free Parmesan
Carrots
Celery
Bell Peppers
Alfalfa Sprouts
Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep
remainder to add to lasagne. Prepare by slicing thin, as much of the
vegetables as you feel you will want and limited by the depth of your pan.
Cook the lasagne noodles, rinse with cold water and drain.
In your pan, add a ladle of sauce on the bottom and spread around. Put in a
layer of noodles. Top with a layer of tomatoes, zuchini slices and carrot
dices. Add sauce and another layer of noodles. Add Cucumber, peppers,
squash, and Cottage cheese. Put on some sauce and another layer of noodles.
Add spinach leaves, celery, green onions, parmesan, and sprouts. Put on a
final layer of noodles, and top with more sauce. Cover with plastic wrap and
refrigerate for several hours. Slice cold and serve cold.
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Betsy (9:43:46 pm) : Here's some substitution info:
Date: Mon, 6 Jun 1994 06:58:15 -0400
From: "Maxine L. Wolfson" MLW@MATH.AMS.ORG
Subject: Re: RCP request: zero fat muffins
A hearty YES to substituting applesauce for the oil in muffins and all
other quickbreads. It works wonderfully, tastes great, and as an added
benefit, you can cut back on the sugar that's called for (by about 1/3,
depending on your tastes.) I've been doing it for about a year now, and
at thanksgiving, even my cousin who is very nutty about fat ate the pumpkin
bread I baked. The substitution rate is equal parts applesauce for oil.
(if the recipe calls for 1/2 cup oil, use 1/2 cup applesauce; I've been
told prune whip/puree/babyfood works as well, and is even sweeter.)
enjoy.
maxine in ri
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Velma (9:44:20 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: NO-FAT CHOCOLATE CAKE (SHELLEY RODGERS)
Categories: Cake, Chocolate, Diabetic
Yield: 6 servings
1 c Sifted cake flour
1/3 c Unsweetened cocoa
1 ts Baking soda
1 ts Baking powder
6 lg Egg whites
1 1/3 c Firmly packed brown sugar
1 c Unflavored non-fat yogurt
1 ts Vanilla
Deceptively rich tasting, this cake is less than meets the eye. It
packs in flavor without fat. Whipped egg whites and non-fat yogurt
lighten up this version of the classic chocolate cake.
Powdered sugar (for sifting on top when finished)
Preheat oven to 350 degrees. Mix flour, cocoa, baking soda and baking
powder. In a lg bowl, beat whites, brown sugar yogurt and vanilla
until well blended. Stir in flour mixture and beat until evenly
moistened.
Pour batter into a nonstick 8-inch square pan (or coat an
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MB (9:44:46 pm) : Orange Jam
===========
4 Oranges
1 Lemon
4 Cups of Water
about 3 Pounds of Sugar
Wash fruit well, cut in half and remove seeds.
Cut into small pieces.
Add water and let stand for 24 hours.
Weigh the mixture on a scale and ready as much sugar on the side.
Cook mixture for 30 minutes.
Add sugar.
Keep cooking and stirring until mixtures drips of ladle in wide, heavy
drops.
Remove foam. (I put the foam into a seperate bowl and eat it after
it has cooled down. Delicious!)
Fill into glasses (preheat or put spoon into glass to avoid cracking)
and close airtight immediately.
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Risa G. (9:47:26 pm) : Here's another great one from Susan Powter:
Shrimp Creole (you can use scallops too!)
2 med. onions, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1-14 1/2 oz. can chicken or veg. broth
1 T. lemon Juice
1-28 oz. can crushed or chopped tomatoes
1 bay leaf
3 drops Louisiana hot sauce (Tabasco)
1 tsp. Mrs. Dash onion and herb seasoning
1 tsp. Mrs. Dash garlic and herb seasoning
1/4 tsp. celery salt
1/4 tsp. white pepper
1 tsp. Spike Seasoning (found in health food stores)
1 1/2 lb. uncooked shelled shrimp
In a medium size pot or dutch oven, sweat onions, garlic, and celery until
soft and browned.
Add broth and lemon juice. Then add tomatoes and spices. Simmer for at least
1 hr.
Add shrimp and simmer until shrimp are pink and opaque (about 3-5 min).
Remove bay leaf before serving. Sprinkle with chopped parsley.
* I also serve it with some hot sauce on the side and some fat free sour
cream on top with scallions.
*************************************************
Betsy, yes, you can puree prunes with some water and it instead of the fat
in anything with chocolate in it.
Goodnight Dayle.
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Betsy (9:48:55 pm) : Here's a low fat dish for your new crock pot Velma:
Crockpot Caponata
Recipe By : ReddHedd/Bob b1744
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb plum tomatoes -- chopped
1 eggplant -- in 1/2" pieces
2 med zucchini -- in 1/2" pieces
1 onion finely chopped
3 stalks celery -- sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives -- (optional)
2 Tbsp capers -- (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar,
sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on
low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives
& capers, if using. Serve warm or cold.
- - - - - - - - - - - - - - - - - -
NOTES : Per serving: 88 calories per serving. 1 g fat. 10% fat
* Exported from MasterCook *
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MB (9:49:38 pm) : Black Bean Salsa
1 can black beans or equivalent
1 red, 1 green pepper, diced
kernels of 4 ears of corn, cooked
even more jalapenos, diced
cumin, coriander, chile powder to taste (about 1 tsp each)
chopped cilantro
Mix and chill.
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Cath (9:50:50 pm) : ---------- Recipe via Meal-Master (tm) v7.0*
Title: Fourth of July Cheesecake - Diet
Categories: Cheesecake, Luncheon, Dairy, Diabetic, Party
Servings: 16
1 c Vanilla wafer crumbs
4 tb Margarine - melted
3 tb NutraSweet - Spoonful
1 Env. (1/4 oz.) unflavored
_ gelatin
1 c Skim milk
2 pk 8 oz. each - reduced fat
_ cream cheese - softened
1 pk 3 oz. - reduced fat cream
_cheese - softened
2 tb Lemon juice
1 tb Grated lemon rind
2 ts Vanilla extract
1/3 c To 1/2 cup NutraSweet
_Spoonful
1 pt Blueberries
2 pt Raspberries
This recipe came from a cookbook that you can get by
calling the NutraSweet/Eqaul Company. The cookbook is
called THE NUTRASWEET SPOONFUL RECIPE COLLECTION.
Mix crumbs, margarine and the 3 tbsp. NutraSweet
Spoonful in medium bowl; pat evenly on bottom of jelly
roll pan, 15 x 10 inches.
Sprinkle gelatin over milk in small saucepan; let
stand 2 to 3 minutes. Heat over medium low heat,
stirring constaantly, until gelatin is dissolved.
Cool to room temperature.
Beat cream cheese until fluffy in large bowl;
gradually beat in milk mixture. Beat in lemon juice
and rind, vanilla and 1/3 to 1/2 cup NutraaSweet
Spoonful. Pour mixture over crust;refrigerate until
set, 3 to 4 hours.
Before serving, decorate to look like a flag, using
the blueberries for the stars, and the raspberries for
the stripes. Yield: 16 servings.
NUTRITIONAL INFORMATION: Serving Size: 1 pc. -
approximately 1/16 recipe. Calories 170, Protein 5 g.
carbohydrates 16 g, total fat 10 g, saturated
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MB (9:50:55 pm) :
Mexican Salsa (2 cups)
2 - tomatoes - ripe and red
1/2 - onion
1 - clove garlic
1/4 - green bellpepper
2 - tablespoons cilantro
1 - jalepeno (or as many as you like)
salt to taste (try garlic salt, too)
juice of 1/2 lime (or 1/4 lemon)
Mix all of the above and try some fat free chips. Great on potatoes, rice
and anything else in the refrigerator.
kwvegan vegan
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Sandy (9:52:04 pm) : Drunken Prawns
1 pound prawns, medium to large
2 cups dark beer
2 teaspoons coarsely chopped garlic
1 tablespoon Tabasco Sauce
1 tablespoon minced parsley
1. Peel and devein prawns (or omit this step and let guests peel their own
when prawns are served). Place in a large pot along with beer, garlic,
Tabasco, and parsley.
2. Bring to a boil and cook for 5 minutes or until prawns turn pink. Do not
overcook. Serve hot.
NOTES : In this recipe, adapted from a popular happy-hour dish served in New
York pubs, medium or jumbo prawns are poached in beer until plump and pink.
Serve them steaming hot and let guests peel and eat their own. Serve the hot
poaching liquid as a dipping sauce for the prawns.
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Betsy (9:52:29 pm) :
I've never had plantains...
From: Ramprasad Ramakrishna ramprasa@ecn.purdue.edu
Newsgroups: rec.food.recipes
Date: 22 Dec 1995
After recently visiting Miami and tasting fried plantains, I
would like to publicise other ways of cooking them.
These plantains are identical to ones available in my native
state of Kerala (which is in India).
I am sure others feel as I do that those fried plantains
are way too oily, so here goes.
Baked Plantains:
What I do is just stick a plantain in a toaster oven set at
350 F, for about 20 min or so, usually the skin splits and
gets fairly dark. I turn it over about 1/2 way through the
process.
The result is great, without all that oil.
Steamed Plantains:
If you have a steamer or pressure cooker then about 10
to 15 minutes should do the job. Once they are steamed this
is what I love best. I make a brown sugar syrup and
saute the plantains (which I cut into 2 inch pieces) in
till they are well coated with the syrup.
Grilled Plantains:
This produces about the same result as baking. I have not
tried it here, but if you have a cast iron skillet, then set
it at medium heat and grill the plantain till the skin gets
quite black.
Hope you enjoy the results.
Prasad
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MB (9:55:35 pm) :
POTATO CHIPS
1 potato, thinly sliced (peel or don't peel)
Spray a dinner plate with Pam. Place potato slices on plate
in a single row. Microwave on HIGH for 4 minutes. Turn slices
over and continue to microwave on high another 3 to 5 minutes.
Potatoes are done when they are lightly browned - if they aren't
browned, they won't get crisp. This may take longer depending on
your microwave's wattage but you will be safe with the initial
4 minutes of cooking. You need to watch them carefully after that. Now
comes the hard part g . Remove from plate and toss in a bowl with salt
or seasoning of your choice and let cool! It is important to let them
cool so they can crisp up.
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Betsy (9:55:45 pm) :
Anyone for tofu?
TOFU FIESTA
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Chopped onion
1 Garlic clove -- minced
1 tablespoon Vegetable oil
1 cup Broccoli pieces
2 Carrots -- sliced thin
1/2 Sweet green pepper -- sliced
1 1/2 cups Diced mushrooms
1 cup Chopped celery
8 ounces Tofu -- drained
1/2 teaspoon Ground tumeric
1/2 cup Ricotta cheese
1 Ripe tomato -- cubedd
2 tablespoons Chopped fresh parsley
2 tablespoons Sesame seeds -- toasted
Saute the onion and garlic in the oil until the onion is transparent. Add
the broccoli, carrots, pepper, mushrooms and celery and cook until tender.
Break the tofu into chunks. Add the tofu to the vegetables with the turmeric
and cheese. Simmer to heat thoroughly. Just before serving, add the tomato
and parsley and sprinkle on the sesame seeds.
One serving 1/2 recipe, 383 calories 25 gm. carb, 23 gm protein, 23 gm fat,
149 mg sodium, 1090 mg potassium, 31 mg cholesterol.
1 bread exchange, 2 vegetable, 2 medium fat meat plus 2 fat exchanges.
Source: American Diabetes Association Holiday Cookbook by Betty Wedman 1986
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Chris (9:56:16 pm) : Black beans and rice- Saute using a bit of cooking
spray 1 chopped onion, 1 chopped green pepper, 6 cloves of garlic chopped.
Add 2 cans of black beans, 1 tsp. cumin and some chopped cilantro. Cook
until thick. Serve over rice.
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Risa G. (9:57:16 pm) : Here's a good pasta dish from Jane Fonda:
Penne with Garlic-Tomato Sauce
Serves 4
2 tsp. olive oil
8 garlic cloves, peeled and minced (Yes, 8!!)
2 small shallots, peeled and minced*
4 large tomatoes, peeled, seeded and diced
1 sm. can tomato sauce
1 T. chopped fresh oregano (or 1 tsp. dried)
1/4 tsp. red pepper flakes
1/2 tsp. salt
6 qt. water
12 oz. penne pasta
1/4 c. chopped fresh parsley
2 T. grated romano or parmesan cheese
In a large non stick pan over med. heat, heat the oil. Add the garlic and
shallots and saute until tender, about 3 minutes.
Add tomatoes, tomato sauce and oregano, bring to a boil, reduce the heat to
low and simmer for 10 minutes. Add the red pepper flakes and salt and simmer
for 5 minutes more. Keep warm.
In a large pot over high heat, bring the water to a boil. Add the penne and
cook according to pkg. directions or until al dente, 8-10 min. Drain. Add
the penne to the frying pan and stir to coat well.
TO serve, divide among 4 individual plates. Top each with an equal amount of
parsley and cheese.
Total fat: 5 grams
****************************************************
When I was in Puerto Rice, we ate plantains every which way. they were
delicious. They fry them, they grind meat up and lay it across and roll them
up and fry them. God they are good!!
I love tofu. I use it in a lot of things. But if you want low fat, get the
low fat kind. It can be kind of high in fat.
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Cath (9:58:14 pm) : from an old woman's day
LOW FAT, GREAT TASTE
52 delicious ways to cut the fat and save the flavor -- recipes, meal
makeovers, tips and more
Removing the skin from chicken reduces the fat substantially. Problem is,
skinned chicken has a nasty habit of turning tough and dry when you cook it.
A coating of low-fat yogurt and a few spices, however, can work wonders.
Beans are a terrific protein source but have considerably less fat than red
meat. And fruit salsas pack a flavorful punch with little to no fat.
9 Tried-and-True Tips to Cut the Fat:
* Cream soups with pureed cooked potato, not cream.
* Prepare stuffing (homemade or packaged) with broth or applesauce instead
of
some or even all of the fat.
* Reduce the serving size without making it look like less: Pound meats and
chicken breasts or buy thin cutlets.
* Combine meats if you can. Use half ground turkey, half ground beef in meat
loaf and meatballs.
* When browning meat for stew and pot roast, use a nonstick pan and only 1
teaspoon oil. If you don't have a nonstick pan, spray pan lightly with
cooking spray and heat, then add 1 teaspoon oil.
* Cut back on the amount of Cheddar cheese a recipe calls for, and add a bit
of Parmesan for flavor. Or take advantage of the fuller flavor of sharp
Cheddar, but use a smaller amount than you would a mild Cheddar.
* Replace half the mayonnaise in creamy dressings and dips with plain
low-fat
or nonfat yogurt. Add herbs, mustard, horseradish or salsa to boost the
flavor.
* You may be able to substitute cocoa, which is fairly low in fat, for
chocolate in some cakes and cookies. Add more liquid, if necessary, to make
the food moist.
* Cut back on the nuts and chocolate in cakes and cookies.
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Cath (10:01:34 pm) : ORIENTAL PORK AND NOODLES
Prep: 30 min Cook: 10 min
Cost per Serving: $1.97
Fat-cutting tip: Rinse freshly cooked pasta with water, not oil, to prevent
sticking.
8 ounces linguine
Nonstick cooking spray
8 ounces pork tenderloin, cut in thin strips
1 cup coarsely chopped red bell pepper
3/4 cup thinly sliced carrot
1 can (14 ounces) baby corn, drained, and corn cut in half
1/2 cup thinly sliced scallions
3/4 cup fat-free chicken broth
1/4 cup bottled teriyaki sauce
2 teaspoons cornstarch
1 1/2 teaspoons minced garlic
1 teaspoon dark Oriental sesame oil
1. Bring a large pot of water to a boil. Add pasta and cook according to
package directions. Drain, rinse with cold water and return to pot.
2. While pasta cooks, spray a large nonstick skillet with cooking spray.
Heat
over medium-high heat. Add pork. Cook 2 to 3 minutes, stirring often, until
golden and cooked through. Remove from skillet.
3. Spray skillet again. Add bell pepper and carrots. Stir over medium-high
heat 2 to 3 minutes, until vegetables are crisp-tender. Stir in corn and
scallions.
4. Mix remaining ingredients until well blended. Stir into skillet and bring
to a boil. Boil 30 seconds, or until thickened and clear.
5. Stir in pasta and pork. Cook until heated through.
n Serves 4. Per serving: 372 cal, 23 g pro, 55 g car, 6 g fat, 37 mg chol,
926 mg sod. Exchanges: 3 1/4 starch/bread, 1 vegetable, 1 3/4 lean meat
Woman's Day Magazine, 94/10/11
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Risa G. (10:02:43 pm) : Good tip: If you have to make pasta ahead of time,
drain it, put it back in the pot with cold water on top. It stays this way
pretty well.
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