http://www.recipelink.com

SueA, CA (8:54:29 pm) : Here is one to get started--
{ Exported from MasterCook Mac }

Easy Corn Casserole

Recipe By: Cooking Light June 1996
Serving Size: 8
Preparation Time: 0:00
Categories: Casseroles Vegetables

Amount Measure Ingredient Preparation Method
1/4 cup egg substitute
1/4 cup reduced calorie stick margarine melted
1 can no-salt-added whole kernal corn drained (8 3/4-oz)
1 can no-salt-added cream-style corn (8 3/4-oz)
1 package corn muffin mix (8 1/2-ounce)
1 carton plain fat-free yogurt (8 ounce)
Cooking spray

Preheat oven to 350 degrees F.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch
square baking dish coated with cooking spray. Bake at 350 degrees F for 45
minutes or until set. Yield 8 servings.

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Betsy, NY (9:20:44 pm) :
From: Reggie Dwork (reggie@reggie.com)

Greek Style Scampi

Recipe By : Cooking Light, April 1997
Serving Size : 6

1 Tsp Olive Oil
5 Cloves Garlic -- Minced
56 Oz Whole Tomatoes -- Drain, Coarse Chop
1/2 C Chopped Fresh Parsley -- Divided
1 1/4 Lb Large Shrimp -- Peel, Devein
4 Oz Crumbled Lowfat Feta Cheese -- (1 C)
2 Tbsp Fresh Lemon Juice
1/4 Tsp Fresh Ground Pepper

Preheat oven to 400 deg F.

Heat oil in a large Dutch oven over med heat. Add garlic; saute 30 seconds.
Add tomatoes and 1/4 C parsley. Reduce heat; simmer 10 min. Add shrimp; cook
5 min. Pour mixture into a 13 x 9" baking dish; sprinkle with cheese. Bake
at 400 deg F for 10 min. Sprinkle with 1/4 C parsley, lemon juice, and
pepper.

Yield: 6 servings

According to magazine per serving:
Cal 174; Fat 6.4g; Carb 10.6g; Fib 1.5g; Pro 19.1g; Sod 608mg

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Betsy, NY (9:23:25 pm) :
From: Reggie Dwork (reggie@reggie.com)

Wine Basted Red Potatoes

Recipe By : First For Women, 12/30/96
Serving Size : 8

1 Tbsp Olive Oil -- *Note
3 Lb Red Potatoes -- Small Ones, Quarter
5 Cloves Garlic -- Sliced
1 Tbsp Minced Fresh Rosemary -- Or
1 T Dried Rosemary
1 Tsp Salt
1 C White Wine

*NOTE: Original recipe used 1 1/2 T olive oil

In skillet, cook first five ingredients in hot oil over med heat, stirring 5
min. Add wine, cover and reduce heat to low. Cook 10 - 15 min or until
tender.

Work Time: 15 min
Total Time: 20 min

8 servings

These were incredible!!

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Betsy, NY (9:29:54 pm) :
From: Joanne McAndrews Eisenman (jmca@nwu.edu)

The yogurt taste is masked by the strong banana flavor.

Strawberry-Banana Frozen Yogurt

Recipe By: Cooking Light (April 1997) (modified)
Serving Size: 8

1 cup banana sliced
3/4 cup strawberries sliced
1/3 cup fresh orange juice
1 lime juiced
1 1/2 cups skim milk
3/4 cup sugar
16 ounces vanilla low-fat yogurt

Combine first 4 ingredients in a blender or food processor; process until
smooth. Combine banana mixture and remaining ingredients in a large bowl;
stir well with a whisk.

Pour mixture into the freezer can of an ice cream freezer; freeze according
to manufacturer's instructions. Spoon into a freezer-safe container; cover
and freeze at least 1 hour.
-----
Notes: The original recipe called for 3/4 cup chopped peeled mango instead
of strawberries

Per serving: 165 Calories; 1g Fat (5% calories from fat); 5g Protein; 36g
Carbohydrate; 4mg Cholesterol; 62mg Sodium

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Jack, TX (9:29:59 pm) : * Exported from MasterCook II *

Vegetarian Chili with Chipotle Chilies

Recipe By : Bon Appetit July 1993
Serving Size : 8 Preparation Time :0:45
Categories : Soups & Stews Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 cup carrot -- chopped
1 cup red bell pepper -- chopped
1 cup onion -- chopped
3 cloves garlic -- minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 can(28 oz) plum tomatoes, with juices -- chopped
1 can(16 oz) red kidney beans -- drained/rinsed
1 can(16 oz) cannellini -- drained/rinsed
1 can(16 oz) black beans -- drained/rinsed
2 tablespoons chipotle chilies in adobo sauce

Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell
pepper, onion and garlic and saute until vegetables are light golden, about
10 minutes. Add chili powder and cumin and stir 2 minutes. Add tomatoes,
red, white and black beans and chipotle chilies and bring mixture to boil.
Reduce heat and simmer until vegetables are tender, stirring occasionally,
about 30 minutes. Thin with water if mixture is too thick. Season chili to
taste with salt and pepper. Ladle into bowls and serve.

- - - - - - - - - - - - - - - - - -

NOTES : Chipotle chilies are dried, smoked jalapenos that are sold canned in
a red adobo sauce. Available at Latin American markets and some
supermarkets.

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Betsy, NY (9:33:09 pm) :
From: Joanne McAndrews Eisenman (jmca@nwu.edu)

This is what we had for dinner tonight. It was really easy to make and
surprisingly good.

Easy Black Bean Fajitas

Recipe By: Joanne McAndrews Eisenman
Serving Size: 4

32 ounces cooked black beans drained and rinsed
1 cup frozen corn kernels
1/2 cup salsa
1 large red bell pepper chopped
1 bunch green onions chopped
8 corn tortillas

In a large skillet, combine black beans, corn, salsa, red bell pepper and
green onions. Cook until red bell pepper and green onions are just tender,
10-15 minutes. Serve bean mixture wrapped in warm tortillas, garnished with
additional salsa.
-----

Per serving: 477 Calories; 4g Fat (7% calories from fat); 25g Protein; 90g
Carbohydrate; 0mg Cholesterol; 114mg Sodium
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Betsy, NY (9:35:54 pm) :
From: BunnyMama@aol.com

With credit to Mary C who originally posted it to elf, here's the Baked
Oatmeal recipe.

BAKED OATMEAL
3 cups oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup applesauce
1 tsp vanilla
2 eggs (I use egg substitute)
1 cup milk (I use skim; others have used half&half) 1/2 to 1 cup of raisins

Preheat oven to 350. Mix dry ingredients in one bowl; mix wet ingredients in
another. Stir wet and dry ingredients together and add raisins. Spread in a
9x9 pan sprayed with nonstick spray. Bake 25-30 minutes.

BTW, my sister and I both made a batch again yesterday so here are two more
variations: I substituted 1 cup of frozen whole cranberries for the raisins.

Result is a little tart, but delicious. My sister omitted the milk and
substituted crushed pineapple with the juice. She said it's very good, but
she should have cut way down on the brown sugar. She also doubled the batch
and it worked well.

As I said before, this is a delicious, versatile and virtually
indestructible recipe. Enjoy!

Sharon
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SueA, CA (9:45:24 pm) : { Exported from MasterCook Mac }

Mediterranean Meatballs for two

Recipe By: Cooking Light June 1996
Serving Size: 2
Preparation Time: 0:00
Categories: Beef Main Dishes

Amount Measure Ingredient Preparation Method
2 tablespoons fresh mint minced
3 tablespoons white wine vinegar
1 1/2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon sugar
1 large garlic clove minced
1/2 pound ground beef, ultra-lean
3 tablespoons regular oats
1 1/2 tablespoons onion finely chopped
1 tablespoon skim milk
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cinnamon
8 large mushrooms
1 small onion, cut into 4 wedges
1 1/2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

1. Combine first 6 ingredients in a bowl; stir well with a whisk.
2. Combine beef and next 7 ingredients (beef through cinnamon) in a bowl;
stir well. Shape into 8 (2-inch) meatballs. Thread meatballs onto 2
(10-inch) skewers. Thread mushrooms and onion alternately onto 2 (10-inch)
skewers.
3. Prepare grill or broiler. Place kebabs on grill rack or broiler pan
coated with cooking spray; cook 7 minutes on each side or until done,
basting occasionally with mint sauce. Serve with orzo. Yield: 2 servings
(serving size 1 meatball kebab, 1 vegetable kebab and 3/4 cup orzo.

Notes: Calories 505 Fat 16 grams

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SueA, CA (9:55:49 pm) : { Exported from MasterCook Mac }

Maple Oatmeal Muffins

Recipe By: Bon Appetit June 1995
Serving Size: 1
Preparation Time: 0:00
Categories: Breads Muffin

Amount Measure Ingredient Preparation Method
2 cups unbleached all purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract

Preheat oven to 400 degrees F. Line twelve 1/3-cup muffin cups with paper
liners. Combine first 6 ingredients in large bowl and stir to blend.
Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg
and vanilla in medium bowl until well blended. Add to dry ingredients and
stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of
muffins comes out clean, about 28 minutes. Transfer to rack and cool.

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Betsy, NY (9:59:45 pm) :
From: matejka@bga.com (Anita A. Matejka)
This is very easy to make with the angel food cake mix, which only requires
water. I've done a cost analysis on the angel food cake mix compared to
making it myself. Making the cake from scratch costs $1.68 for 12 serings
but purchasing the cake mix costs $1.39 for 12 servings. The cake mix is
well worth it since I don't have to worry about whipping egg whites. I can't
tell the difference between the angel food cake made from the box and one
made from scratch.

Lemon Angel Roll

Recipe By : Quick & Easy Desserts

16 ozs angel food cake mix
powdered sugar
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice, bottled
2 tsps lemon peel -- grated
4 drops yellow food coloring
4 ozs Cool Whip Free -- thawed

Preheat oven to 350. Line a jelly roll pan with aluminum foil, extending
foil 1" over ends of pan. Prepare cake mix according to package directions.
Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately
turn onto towel sprinkled with powdered sugar. Peel off foil and begin
rolling at narrow end, roll up cake with towel, jelly-roll fashion. Cool
thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk,
lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped
topping. Unroll cake; trim edges. Spread half lemon mixture; reroll without
towel. Place on serving platter, seam side down. Spread remaining mixture
over roll.

- - - - - - - - - - - - - - - - - -
Per serving: 300 Calories; 1g Fat (3% calories from fat); 7g Protein; 66g
Carbohydrate; 5mg Cholesterol; 371mg Sodium

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SueA, CA (10:01:38 pm) : { Exported from MasterCook Mac }

Roasted Thai Turkey Nuggets

Recipe By: Sunset Low-Fat Cook Book
Serving Size: 4
Preparation Time: 0:00
Categories: Healthy And Hearty Poultry

Amount Measure Ingredient Preparation Method
1 pound boneless, skinless,turkey breast
3 tablespoons minced cilantro
2 teaspoons coarsely ground black pepper
8 cloves garlic minced
1/3 cup canned tomato sauce
1 tablespoon vinegar (cider or white or flavored)
1 tablespoon brown sugar firmly packed
1/2 cup raisins

Rinse turkey, pat dry, and cut into 8 equal-size pieces (no more than 1 1/2
inches thick). Mix cilantro, pepper, and 6 cloves of the minced garlic; pat
mixture over turkey pieces well apart in a shallow rimmed baking pan. Bake
in a 500 degree F oven until meat is lightly browned on outside and no
longer pink in center; cut to test (10 to 12 minutes).
Meanwhile, in a food processor or blender, combine remaining 2 cloves minced
garlic, tomato sauce, vinegar, sugar and raisins; whirl until raisins are
chopped. Offer raisin sauce to spoon over turkey to taste.

Notes: Spicy baked boneless, seasoned turkey with sweet-sour sauce
215 calories per serving

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Betsy, NY (10:04:16 pm) :
Sara will like this one:

Vidalia Onion Risotto

Recipe By : Cooking Light, Anniversery Book 1997
Serving Size : 5

2 teaspoons vegetable oil
2 cups chopped vidalia onion (sweet onion)
2 large garlic cloves -- minced
1 1/2 cups arborio rice -- uncooked or other
short-grain rice
29 ounces low sodium vegetable broth
1/2 cup feta cheese -- crumbled divided
2/3 cup chopped fresh flatleaf parsley
1/4 cup grated parmesan cheese
freshly ground pepper

To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat.
Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook
until liquid is nearly absorbed, stirring constantly. Add remaining broth,
1/2 cup at a time, stirring constantly until each portion of broth is nearly
absorbed before adding the next portion of broth.

Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese.
Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and
pepper.

[19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated, 1.5
grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein, 56.1
grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1
milligrams iron, 606 milligrams sodium, 135 milligrams calcium.

"Cooking Light magazine just celebrated its 10th anniversary by publishing
an issue full of readers' favorite recipes. Here's one of those classics. "
-- By Ann Burger, Food Editor, of the Post and Courier
(http://www.charleston.net); Databased by patH c/o phannema@wizard.ucr.edu
on Apr 13, 1997

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Candy,VA (10:07:26 pm) : Fancy angel food cake:
Bake an angel food cake, from a mix if you like(low in fat)
Cool cake
Cut cake in half, make a top & bottom
Gently pull out inner layer ,leaving about 1 inch of cake on sides & bottom
Filling:
1 fat free pudding any flavor, I use lemon, pistachio or chocolate
Frosting:
1 large fat free, sugar free cool whip beaten with 1 pkg pudding mix (
lemon, pistachio or chocolate)
Fill cake, put top half back on cake
Frost with the cool whip frosting
Keep in frig
Use your favorite flavored pudding!
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CarolB, FL (10:09:38 pm) :
* Exported from MasterCook *

Onion "Bloom" - Weight Watchers' Magazine

Recipe By : Anne Goldberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Healthy And Hearty
Low Fat Low-Cal
Vegetables Vegetarian
Salads Ribs
Sauces Barbecue

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Onion-----
1 Large Super-Sweet Onion -- * see note
1 Teaspoon Vegetable Oil
1/4 Ounce Cornflake Crumbs
1 Pinch Ground Red Pepper
1 Pinch Seasoned Salt
1 Egg White
-----Dip-----
1/2 Cup Nonfat Sour Cream
2 Teaspoons Reduced-Calorie Mayonnaise
1 Tsp. Prepared Horseradish -- (1 to 2)
1/2 Small Garlic Clove -- finely minced

* about 1 pound; try Spanish Sweets
1. Preheat oven to 350 degrees. Spray 2-cup round baking dish with nonstick
cooking spray.
2. Trim root end of onion so that it stands upright. Slice off 1/2" from top
and remove peel. With sharp knife, cut triangular slices to center of onion,
slicing from top down and stopping 1/2" from bottom, working your way around
onion to make several "petals." Place upright in microwave-safe, covered
dish and drizzle evenly with oil; cover and microwave on High 1-1/2 - 2
minutes, until onion is slightly tender and petals have begun to separate.
3. In small bowl, combine cornflake crumbs, pepper and salt; set aside.
4. In medium bowl, beat egg white until foamy. Dip cooked onion into beaten
white, coating petals thoroughly. Place in prepared baking dish and sprinkle
evenly with cornflake crumb mixture. Bake until lightly browned and crisp,
10-12 minutes.
5. Meanwhile, to prepare dip, in small bowl, combine sour cream, mayonnaise,
horseradish and garlic. (May be prepared up to 2 days ahead; cover and
chill.)
6. Serve cooked onion immediately, with dip on the side.
Nutritional info: 1/8 onion + 1 tablespoon dip: 48 cal, 2 g pro, 7 g car, 1
g fat (0 g sat), 43 mg sod, 0 mg chol, 1 g fib.
I wouldn't mind calling this eight servings if it were understood that I get
to eat at least four servings!

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Betsy, NY (10:10:08 pm) :
From: awilson@tfs.net

Title: Honey Cake
Categories: Diabetic, Cakes
Yield: 24 servings

3 Eggs
1/4 c Sugar
1/4 c Soft margarine
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/4 c Honey
1 c Cold strong coffee
1 Ripe banana, mashed

NOTE: Honey Cake has 1 tsp of sugar per serving.

Beat the eggs until thick. Add the sugar gradually. Beat in the margarine.
Stir the flour, baking powder, baking soda and spices together. Add
gradually to the creamed mixture with the honey and coffee. Beat until
combined. Add the banana.

Pour the batter into a lightly oiled and floured tube pan or two nine inch
loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and
cool on a wire rack for 5 minutes before removing from the pan. Cool
thoroughly before slicing.

1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate,
2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg
cholesterol

Source: section of traditional Jewish recipes, Am. Diabetes Assoc. Holiday
Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier,
Nov 93Title: Devil's Food Cake
Categories: Diabetic, Desserts, Cakes
Yield: 18 sweet ones

1/2 c Cocoa;
1/2 c Boiling water;
2 c Cake flour;
1/2 ts Baking soda;
1 1/2 ts Baking powder;
1/8 ts Salt;
1/3 c Sugar;(or substitute)
3/4 c Liquid egg substitute;(room temperature)
1 ts Vanilla;
1/2 c Margarine; room
-temperature

Stir together cocoa and boiling water until smooth. Set aside to cool to
room temp. Place flour, baking soda, baking powder, salt and sugar in mixer
bowl and mix at low speed about 1 minute to blend. Add egg substitute,
sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry
ingredients along with cocoa mixture and mix well at medium speed about 1
minute. Pour into 9" square or 9x13 cake pan that has been greased with
margarine. Bake at 350 F for about 30 minutes, or until a cake tester comes
out clean and cake pulls away from the sides of the pan. Cool in the pan and
cut 6x3 to yield 18 pieces. Serve cold with a tablespoon of Whipped Topping
or warm with some Chocolate Sauce. Allow 1 piece per serving: Food Exchange
per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 119; CHO: 16; PRO: 2gm;
FAT: 6gm;

Source: The New Diabetic Cookbook by Mabel Cavaiani; Brought by to you and
yours via Nancy O'Brion and her Meal-Master

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CarolB, FL (10:18:46 pm) : Angelic Strawberry Cake

1 1/2 cups skim milk
1 4-serving-size package sugar-free instant vanilla pudding mix
1 teaspoon vanilla
1 cup non-fat dairy sour cream
1 4-ounce container reduced-calorie frozen whipped dessert topping, thawed
1 teaspoon finely shredded orange peel
7 cups 1-inch angel food cake cubes (about 1/2 of an 8-inch purchased cake)
3 cups sliced strawberries
1 cup sliced strawberries

1. In a large mixing bowl, combine milk, pudding mix and vanilla. Beat with
an electric mixer on low speed till just
combined. Beat on medium speed for about 2 minutes more or till well mixed.

2. Fold in the sour cream, dessert topping and orange peel.

3. In an 8x8x2-inch baking dish or individual dessert dishes, layer half the
cake cubes, half the 3 cups strawberries
and half the pudding mixture. Repeat layers. Chill the dessert for at least
4 hours or overnight.

4. Just before serving, top with the remaining 1 cup of sliced strawberries.
Makes 8 servings.

Nutrition information per serving of the dessert: 210 cal., 6 g. pro., 41 g.
carbo., 2 g. total fat (.06 g. sat.
fat), 1 mg. chol., 1 g. fiber and 251 mg. sodium.

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Vicki (10:28:12 pm) : Sweet Potato Tart

For the Crust:

Light vegetable oil cooking spray
.5 c graham cracker crumbs
1 tsp ground cinnamon
1 large egg, white only

For the filling:

4 medium baked sweet pototoes, peeled
6 large eggs, white only
.25 tsp ground nutmeg
.25 tsp gound cloves
.25 tsp ground allspice
.25 tsp ground ginger
2 tsp pure vanilla extract
5 tbs pure maple syrup
1 tbs honey
6 oz light cream cheese
.25 c freshly squeezed orange juice

Preheat oven to 350.

Spray a 12 inch tart 3 times with vegetable oil to coat. Combine all the
remaining ingredients for the crust in the bowl of a food processor. Pulse 5
times. Transfer the mixture to the prepared pan and pat to cover the bottom
evenly. Place sweet potatoes in a large mixing bowl and mash them with a
fork.
Add the egg whites, nutmeg, cloves, allspice and ginger. Whisk to blend. Add
all the remaining filling ingredients. Continue to whisk until smooth. Pour
the filling into the crust. Bake for 30-45 minutes, until the center of the
tart if firm and not sticky to the touch. Transfer the pan to a rack and
allow
the tart to cool for 30 minutes, then refrigerate for 1 hour.

Serves 12
Fat=3.8
Cal=141

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Risa G., NJ (10:29:15 pm) : Here is a recipe from a site I just found
yesterday:

From www.lowfat4life.com
Russian Dressing - 0% Fat

1 cup fat free mayonnaise
1 teaspoon celery seeds, crushed
pinch of sugar and parsley
1 Tablespoon chili sauce
1 teaspoon green pepper flakes

1. Place all ingredients in blender.
2. Mix on high for 1 minute.
3. Store in air tight container in refrigerator for up to 2 weeks.
4. Serve over salads or fresh vegetables.

Makes 1 cup; Per cup: 207 calories, 0 Fat Grams
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Risa G., NJ (10:30:05 pm) : Another from the same site. I haven't tried it
yet but I will next week:

Creamy Pasta Primo - 5% Fat

1 cup lite evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
2 garlic cloves, minced
2 carrots, sliced
1 cup chopped broccoli
1 small onion, chopped
1 cup vegetable broth
1 can Italian style stewed tomatoes
1 small can tomato paste
1/4 cup red cooking wine
your favorite pasta

1. Place milk, flour and seasonings in blender; mix well and set aside.
2. In large nonstick skillet over medium heat, saute vegetables in broth
until tender.
3. Stir in milk mixture, bring to boil for 1 minute. Reduce heat to low.
4. Add stewed tomatoes, tomato sauce and wine; stir to combine. Cover
and simmer for 20 minutes; stirring occasionally.
5. Meanwhile, prepare pasta according to package, drain and set aside.
6. When vegetable sauce is completely cooked, add pasta, toss and
serve.

Make 6 servings; Per serving: 131 Calories, less than 1 Fat Gram
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Risa G., NJ (10:33:21 pm) : One more and then I have to go:

Spanish Rice - 0% Fat

1 onion, chopped
1 green pepper, chopped
1/4 cup vegetable broth
1 cup brown cooked rice
1 - 32 ounce can stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic

1. Preheat oven to 350† F.
2. In large skillet over high heat, saute onions and green peppers in broth
for 5 minutes or until tender crisp.
3. Add rice, stirring constantly and cook for 5 minutes.
4. Place rice mixture in medium shallow nonstick baking dish and set
aside.
5. In same skillet, heat remaining ingredients for 5 minutes.
6. Pour sauce over rice.
7. Bake for 30 minutes or until all liquid is absorbed.
8. Serve hot.

Makes 6 servings; Per serving: 92 Calories, 0 Fat Grams
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Betsy, NY (10:47:35 pm) :
Subject: COLLECTION Using Applesauce for Fat
From: Janie McKinney (aquila@earthlink.net)
Newsgroups: rec.food.recipes

APPLE-STREUSEL POUND CAKE
OATMEAL COOKIES
HEAVENLY LEMON MUFFINS

adapted from "Mott's: A Better Way to Bake"

APPLE-STREUSEL POUND CAKE

3 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup skim milk
1 cup nonfat sour cream
1/2 cup applesauce
1 egg
2 tablespoons vegetable oil
2 teaspoons vanilla
3 egg whites, beaten until stiff
3/4 cup light brown sugar, firmly packed
3/4 cup apple, peeled and chopped
1/2 cup uncooked old-fashioned oatmeal
2 teaspoons ground cinnamon

Preheat oven to 375 degrees F. Spray a 10-inch (12-cup) Bundt pan with
nonstick cooking spray; flour lightly. In a medium bowl, combine flour,
cornmeal, baking soda, baking powder and salt. In large bowl combine
granulated sugar, milk, sour cream, applesauce, egg, oil and vanilla. Add
flour mixture to applesauce mixture; stir until well blended. Gently fold
in beaten egg whites.

In small bowl, combine brown sugar, oatmeal and apples. Spread half the
batter into prepared pan; sprinkle with oatmeal mixture. Spread remaining
batter over oatmeal mixture.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack 15 minutes before removing from pan. Place cake, fluted
side up, on serving plate. Serve warm or cool completely. Cut into 24
slices. Makes 24 servings.

OATMEAL COOKIES

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
2 tablespoons margarine
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/3 cups old-fashioned oatmeal, uncooked
1/2 cup raisins (optional)

Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking
spray. In small bowl, combine flour, baking powder, baking soda and salt.
In large bowl, place applesauce. Cut in margarine with pastry blender or
fork until margarine breaks into pea-sized pieces. Add granulated sugar,
brown sugar, egg and vanilla; stir until well blended. Add flour mixture to
applesauce mixture; stir until well-blended. Fold in oats and, if desired,
raisins.

Drop rounded teaspoonfuls of dough 2 inches apart onto prepared cookie
sheet. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes on
cookie sheet. Remove to wire rack to cool completely. Makes 3 dozen cookies.

HEAVENLY LEMON MUFFINS

1 (16-ounce) package 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup skim milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons powdered sugar (optional)

Preheat oven to 375 degrees F. Line 24 (2 1/4-inch) muffin cups with paper
liners or spray with nonstick cooking spray. In large bowl, prepare angel
food cake mix according to package directions. In another large bowl,
combine flour, baking powder and salt. In a medium bowl, combine granulated
sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and, if
desired, yellow food color. Stir applesauce mixture into flour mixture just
until moistened.

Fill each muffin cup 1/3 full with applesauce batter. Top with angel food
cake batter, filling each cup almost full. (There will be some angel food
cake batter left over.) Bake 20 minutes or until puffed and golden.
Immediately remove from pan; cool completely on wire rack. Sprinkle tops
with powdered sugar, if desired. Makes 24 servings.

Heavenly Strawberry Muffins: Substitute strawberry extract for lemon
extract and, if desired, red food color for yellow. Eliminate lemon peel.

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Betsy, NY (10:50:11 pm) :
From: Janie McKinney (aquila@earthlink.net)
Newsgroups: rec.food.recipes

BAKED APPLE CRISP
LEMON BARS
APRICOT CARROT BREAD

adapted from "Mott's: A Better Way to Bake"

BAKED APPLE CRISP

8 cups unpeeled, thinly sliced apples (about 8 medium)
2 tablespoons granulated sugar
1 1/2 tablespoons lemon juice
4 teaspoons ground cinnamon, divided
1 1/2 cups applesauce
1 cup old-fashioned oatmeal, uncooked
1/2 cup light brown sugar, firmly packed
1/3 cup all-purpose flour
1/3 cup evaporated skim milk
1/4 cup nonfat dry milk powder
1 cup nonfat vanilla yogurt

Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick
cooking spray. In large bowl, toss apple slices with granulated sugar,
lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread
applesauce evenly over apple mixture. In medium bowl, combine oatmeal,
brown sugar, flour, evaporated milk, dry milk powder and remaining 2
teaspoons cinnamon. Spread over applesauce.

Bake 35 to 40 minutes or until lightly browned and bubbly. Cool slightly;
serve warm. Top each serving with a dollop of yogurt. Makes 12 servings.

LEMON BARS

Crust:
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup applesauce
2 tablespoons margarine, melted

Lemon Filling:
1 cup granulated sugar
2 egg whites
1 whole egg
1/3 cup applesauce
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
Additional powdered sugar (optional)

Preheat oven to 350 degrees F. Spray 8-inch square baking pan with nonstick
cooking spray.

To prepare crust:
In a small bowl, combine 1 cup flour with powdered sugar. Add 1/4 cup
applesauce and margarine. Stir with fork until mixture resembles coarse
crumbs. Press evenly into bottom of prepared pan. Bake 10 minutes.

To prepare lemon filling:
In medium bowl, beat granulated sugar, egg whites and whole egg with
electric mixer at medium speed until thick and smooth. Add 1/3 cup
applesauce, lemon peel, lemon juice, 3 tablespoons flour and baking powder.
Beat until well blended. Pour lemon filling over baked crust.

Bake 20 to 25 minutes or until lightly browned. Cool completely on wire
rack. Sprinkle with additional powdered sugar, if desired. Cut into 14
bars. Makes 14 servings.

APRICOT CARROT BREAD

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup finely shredded carrots
1/2 cup applesauce
1 egg, lightly beaten
2 tablespoons vegetable oil
1/3 cup dried apricots, snipped into small pieces
1/2 cup powdered sugar
2 teaspoons apple juice

Preheat oven to 350 degrees F. Spray 8x4-inch loaf pan with nonstick
cooking spray. In large bowl, combine flour, baking powder, baking soda and
salt. In small bowl, combine granulated sugar, carrots, applesauce, egg and
oil. Stir applesauce mixture into flour mixture just until moistened.
(Batter will be thick.) Fold in apricots. Spread batter into prepared pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Cool
completely. For best flavor, wrap loaf in plastic wrap or foil. Store at
room temperature overnight.

Just before serving, in a small bowl, combine powdered sugar and apple juice
until smooth. Drizzle over top of loaf. Cut into 12 slices. Makes 12
servings.

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