Reducing wine in a crockpot
Light Amaretto Delight Cake
Hints for using raisins
Chocolate Bread Pudding Lowfat
Ground Beef - rinse away fat tip
INSTANT LOW-FAT POTS DE CREME
Pumpkin Whip
Cherry Angel Food Cake Dessert
Raisin Filled Cookies (not low fat)
Hobo Casserole
Basic Whipped Cream Dessert Topping:
Granola
PICO DE GALLO
Tomato Salsa
Brenda's Salsa

AndieP (9:11:11 pm) : I use a crockpot or slo-cooker to reduce red
wine (Gallo Cafe Zinfandel) down to 1/3 volume. The alcohol
cooks away and the liquid can be used to braise meats.

1/2 gal. of red wine simmered in crockpot for about 2 1/2 hours will yield about 2/3 quart of a liquid that is almost a syrup.

You can add spices or herbs to make a particular
flavor (rosemary for lamb or chicken, etc.)
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Betsy, NY (9:19:11 pm) :
Date: Tue, 15 Nov 94 12:54:00 CST
From: Diane Jennings (CCDIANE@MIZZOU1.missouri.edu)
To: eat-lf@APOLLO.IT.LUC.EDU

Light Amaretto Delight Cake

From: Fast & Healthy Nov/Dec 94 issue

CAKE

1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 C egg beaters
1 C unsweetened applesauce
2/3 C orange juice
1/4 C amaretto
1/4 C vodka

GLAZE

1 C sugar
1/3 C orange juice
3 T amaretto
1/2 tsp butter flavor
1/4 C nonfat vanilla yogurt

heat oven to 350*F. Generously spray 12 C bundt pan with nonstick
cooking spray; coat with flour. In large bowl, combine all cake
ingredients. Beat at low speed of electric mixer until mointened;
beat 2 minutes at high speed, scraping bowl occasionally. Pour into
spray-coated and floured pan.

Bake at 350*F. for 45-55 minutes or until toothpick inserted in
center comes out clean.

In medium nonstick saucepan, combine sugar, 1/3 c orange juice
and 3 T of amaretto;; mix well. Bring to a boil. Reduce to
medium heat; boil 1 minute, stirring constantly. Remove from
heat; blend in butter flavor and yogurt using wire wisk or fork.

Using long-tined fork or thin bladed knife, pierce hot cake 10-
12 times. Slowly pour hot glaze over hot cake. Let stand in pan
30 minutes. Loosen cake edges; invert onto serving platter.
Cool completely. Wrap tightly and store in refrigerator.

12-16 servings.

HIGH ALTITUED (Sharon)
Above 3500 feet: add 1/4 C flour to dry cake mix, Bake as
directed above.

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AndieP (9:21:09 pm) : You can use raisins in a savory side dish of brown
rice or bulgur wheat using cumin as a flavoring. This can also be mixed with ground meat for meat/grain balls or patties, or ??
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Betsy, NY (9:24:36 pm) :
Chocolate Bread Pudding Lowfat

Recipe By : Sweet Nothings
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Slices French Bread Slice -- good-quality, day-
-- old, or Italian
-- baguette, about 1"
-- thick (3-4 oz total
-- wt) (1)
1 1/2 Egg Beaters. 99% Egg Substitute -- equiv to 3 eggs (2)
2 1/2 C Nonfat Milk -- (2.5)
1/4 C Honey -- (3)
1 tsp Vanilla Extract
2 tbsp Brandy -- or Kahlua
1/3 C Cocoa Powder -- Dutch-process (4)
2 tsp Cornstarch
pinch Salt

Last night I finally tried the chocolate bread recipe in "Sweet Nothings"
and it was GREAT! The only fat comes from that which is in 1/3 C. of cocoa
powder and the bread. It's supposed to have 3 eggs, but I didn't have any
eggs so I used substitute instead and it was fine.

Even though I was out of a lot of the ingredients, I managed to make-do
with what I had on hand. Perhaps it would've been tastier if made exactly
according to recipe, but as it stands it's pretty damn tasty!

Here's the original unaltered recipe (my alterations are below):

Arrange bread slices, staggering them, in a 12 - 14" long oval gratin dish
or a 4 C souffle dish.

In a large bowl whisk together the eggs, milk, honey, sugar, vanilla and
brandy or Kahlua. Sift the cocoa powder, cornstarch, and salt together
onto the egg mixture, then whisk until thoroughly combined (and your arm
will probably want to fall off at this point).

Pour the cocoa-egg mixture evenly over the bread slices and let stand
until all the bread is thoroughly saturated with the custard. Depending
upon the freshness of the bread (5) and the dish you choose, this could
take 1 - 2 hrs.

Bake the pudding in a 325 deg F oven for 40 - 60 min, until it is barely
firm to the touch but not dry and pulling away from the sides of the dish.
Serve warm or, alternatively, cover and chill thoroughly before serving.
170 calories, 2.7g fat (6)

1) I didn't have the right bread but I did have some Indian bread in the
freezer so I dried it out in the over at a low temperature for about 1/2
an hour.

2) I didn't have eggs so I used egg sub.

2.5) Forgot this one. I didn't have any skim milk on hand so I used a can
of nonfat evaporated milk and added water to make 2.5 C.

3) I didn't have any honey so I used corn syrup (a little extra because
honey is so sweet).

4) You can use unsweetend Herschey's cocoa for it if you don't want to try
to locate dutch-process. Actually, dutch-processing just leaves more of
the fat in the cocoa.

5) I broke the bread up into pieces rather than leaving it in slices. I
figured that would help along the soaking process. I let it soak for 10-15
min.

6) Probably lots less fat without using real eggs. I estimate 3g from the
cocoa. At most only 1g or so per serving.
--
npm@netcom.com Nancy from San Diego, California

Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

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

NOTES : Cal 189.2
Fat 1.6 g

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Flo-Man (9:26:17 pm) : A low fat recipe for any casserole is to fry your
ground beef as usual but before adding it to a casserole place it in a
colander and let "HOT" water run over it to wash away all the grease.
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Betsy, NY (9:28:05 pm) :
From: japlady@nwu.edu (Rebecca Radnor)
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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Betsy, NY (9:29:56 pm) :
This sounds yummy to me:

Title: Pumpkin Whip
Categories: Desserts
Yield: 6 servings

------------------------HELEN JOLLY------------------------
3 3/8 oz Butterscotch pudding,instant
1 1/2 c Milk, cold
1 c Pumpkin (canned)
1 ts Pumpkin pie spice
1 1/2 c Whipped topping

In a mixing bowl, beat pudding mix and milk until well
blended...about 1 to 2 minutes. Blend in pumpkin and
pie spice. Fold in whipped topping. Spoon into dessert
dishes. Chill. Garnishment suggestion: A gingersnap
standing in the center of each dessert.
This is a wonderfully light dessert.

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Candy,VA (9:34:06 pm) : Cherry Angel Food Cake Dessert
1 angel food cake
1 8oz pkg fat-free cream cheese
3/4 c granulated sugar(can use less)

Beat cream cheese & sugar until smooth, by hand add 1 large container
fat-free cool whip with some vanilla, tear cake into pieces, make one layer
of cake (using half of the cake) in botton of 13x9 inch pan, spread 1/2
cream cheese mix over the cake. Repeat the layer. Top with one can lite
cherry pie filling
Refrigerate.
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Betsy, NY (9:37:02 pm) :
This one isn't low fat, but it's for Freddie:

Subj: Raisin Filled Cookies 93-11-20 14:25:24 EDT
From: Bev In CA

Raisin Filled Cookies

1/2 cup butter (or lard)
1 cup granulated sugar
1 large, beaten
1 teaspoon vanilla
2 teaspoons cream of tartar
1 teaspoon baking soda
3 cups flour, sifted
1/2 teaspoon salt
1/2 cup whole milk

Preheat oven to 350.
Cream butter, add sugar egg and vanilla. Mix and sift dry
ingredients and add to the first mixture alternately with
the milk. (1 cup flour, 1/4 cup milk, 1 cup flour, 1/4 cup
milk, 1 cup flour)
The dough should be stiff enough to roll out thin. Roll out
to about 1/8-inch thick, on a lightly floured or powdered
sugared board, or pastry cloth. Cut with a cooky cutter.
Place a generous teaspoons of filling in center of of cooky.
Wet a pastry brush, and brus the outer edged of the cookie
with water, place another cooky on top of filling. Press
edges together with flour fork. Bake in a moderate oven
about 12 minutes. Makes about 20 cookies.

Filling
1/2 cup granulated sugar
2 Tablespoons cornstarch
1 cup raisins
juice of 1/2 lemon + enough water added to make 1/2 cup
liquid

Combine sugar and cornstach, add lemon-juice/water, and
raisins. Cook in top of double-boiler until thick.

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Risa G., NJ (9:39:29 pm) : This is really delicious. Next time I make it I
am upping the amount of chili flavoring:

Hobo Casserole
So Fat, Low Fat, No Fat

Beans:
1 c. chopped onion
1/2 c. chopped green pepper
2 cloves garlic, minced
1 (14 oz) can kidney beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
1 (16 oz) can tomatoes, chopped, juice and all
1 (8 oz) can tomato sauce
1 tsp. chili powder
1/2 tsp. prepared mustard
1/8 tsp. hot pepper sauce

Corn Bread:
1 c. yellow cornmeal
1 c. all purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 T. sugar
1 c. skim milk
1/2 c. egg substitute
1 T. canola oil (optional)
1 (8 oz) can creamed-style corn

Preheat oven to 375 degrees.

Spray a large skillet with vegetable oil cooking spray, and sautee
the onion, green pepper, and garlic 3-5 minutes, or until tender.
(Add 1/4 c. water if desired.) Stir in the beans, tomatoes, tomato
sauce, chili powder, mustard, and hot sauce. Cover and cook 5 minutes.
Pour into a 9x13x2 baking pan. Set aside.

Mix the cornbread: Combine the cornmeal and flour with the baking powder,
salt, and sugar. In a separate bowl, mix the milk, egg substitute, oil
and corn. Stir the dry ingredients into the wet ingredients.

Spoon the cornbread mixture evenly over the bean mixture to within 1"
of the edge all around.

Bake 30-35 minutes, or until the corn bread is golden. Serve hot.

NOTE: I added some chopped anaheim chile and some jalapeno with the
chopped green peppers and topped the entire cooked casserole of
with some non-fat sour cream and some sliced scallions. Yummy!

Also, if you want to make this ahead of time, it refrigerates well
and would probably freeze well too.
Less than 1 gram fat in entire dish
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Betsy, NY (9:42:13 pm) :
From: Lyn Belisle (belisle@TENET.EDU)

From Favorite Foods No-Fat Cooking by Norman Rose, ISBN 1-56796-100-2, and
it retails for $21.95.

Basic Whipped Cream Dessert Topping:

1 teaspoon unflavored gelatin dissolved in 3 tablespoons of boiling water,
then cooled 1/2 cup evaporated skim milk, chilled
1/2 tablespoon sugar or 1 packet sweetener 1/2 teaspoon liquid butter flavor

Combine and beat in a mixing bowl until cream holds its peak.

You may add 1/2 teaspoon of the following extracts for variations: rum
flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add
1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.

Lyn

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Betsy, NY (9:52:27 pm) :
From: Michelle Povoski x36405 (mpovoski@feds.Kodak.COM)
To: eat-lf@apollo.it.luc.edu

Here is the recipe I use for granola. I've done it in the
dehydrator, you can do it in the oven, probably similar to
the other recipes' oven directions.

Incidentally, there's no added fat, and after eating this, I
often wonder why the commercial granola makers have to add
so much fat!
You can really use any dried fruit you want, and however much
you want.

5 C rolled oats
1/2 C wheat germ (I use oat bran)

1/2 C dried apple (I use more)
1 C raisins
1/2 C dates

1/2 C brown sugar, firmly packed
1/2 C honey
1 tsp vanilla
1 tsp cinnamon

(Sometimes it is too thick, then I've added water. I have also used
frozen apple juice concentrate for sweetener)

Mix it all together, then spread it out on the dehydrator tray,
or follow oven directions,
making sure there are clumps of it ( I like clumps). Dry until
crispy (I don't recall how long it takes, 12 hours, maybe a little
longer). Store in air tight container.

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CarolB, Fl (10:53:26 pm) :
PICO DE GALLO

"Beak of the Rooster". Named because you just can't stop "pecking" away at
this wonderful salsa.

3 tomatoes, peeled and chopped
1 bunch green onions with tops, sliced and diced
Juice of 2 limes
1 to 2 jalapenos (fresh or canned), seeded and chopped
Salt and pepper to taste
One garlic toe chopped very finely
1/3 cup fresh cilantro, finely chopped

Combine all ingredients and mix well. Serve with tostado chips for a dip or
as a condiment for many other dishes.

Makes 3 cups.

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CarolB, Fl (10:54:12 pm) : Tomato Salsa

Type: Salsas, TexMex, Relishes

Ingredients:

1-1/2 lbs. Tomatoes, seeded, chopped
1 Medium purple onion, chopped
1 Large clove garlic, chopped
3 Scallions or green onions, chopped
1 Large fresh jalapeŇo pepper, seeded, chopped
1/4 C Fresh cilantro leaves, chopped
1 to 3 Small cans of green chiles, depending upon taste
1 T Olive oil
2 T Fresh lime juice
1/2 t Salt
1/4 t Cumin
1 t Red wine vinegar
2 T Tomato juice

Directions:
Combine onion, garlic, jalapeŇo and cilantro in blender or food processor.
Pulse until finely
chopped, but not pureed. Add tomatoes, canned chiles, oil, lime juice, salt,
cumin, vinegar and
tomato juice. Pulse until just chopped -- not too smooth. Correct
seasonings, if necessary.
Cover and refrigerate for about an hour before serving. Makes about 4 cups.

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CarolB, Fl (10:56:21 pm) :
Brenda's Salsa

Salsa is a delicious uncooked chunky tomato sauce. You can develop a real
passion for salsa, since it is low in calories and
very flavorful. There are no hard-and-fast rules in making salsa. Add or
delete ingredients according to your taste.
Serve with corn chips (if you eat too many corn chips, then it is not low in
calories!)

6 to 7 medium tomatoes, diced
1 large onion, diced
1 bunch fresh cilantro, finely chopped
6 cloves garlic, minced
1/2 teaspoon red (cayenne) pepper or to taste
salt to taste
1/8 teaspoon hot pepper sauce or to taste
Corn chips

In a large bowl, combine tomatoes, onion, cilantro, and garlic. Add cayenne
pepper, salt, and hot pepper sauce.
Refrigerate at least 2 hours or overnight before serving. Serve with corn
chips.

NOTE: Chile peppers may be substituted for cayenne pepper and hot pepper
sauce. How hot you make your salsa
depends on the kind of chilies and the amount you use.

Serves many

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