Recipe: Assorted Recipes (29) - 07-02-97 Recipe Swap (updated)
Recipe Collections29 ASSORTED RECIPES
Recipe Swap - July 2, 1997
RECIPES IN THIS FILE:
Zesty Western Omelet
Lemonade Pie
Prune Puree
Mango Salsa
Artichoke Cheese Squares
Carmen's Islander Salad
White Bean Soup with Escarole or Romaine
Cherry Jello Delight
Eggplant and Cheese Casserole
Catfish Poorboys with Peppers and Onions
Vegetable Lo Mein
Sour Cream Pound Cake
Evil Jungle Princess
Fat Free Pesto
Pasta With Low Fat Pesto
Low Fat Alfredo Sauce
Pasta with Spinach and Tomato Cream Sauce
Orange Ginger Chicken Or Fish
Spaghetti with Bloody Mary Sauce
Chicken Cutlets with Raspberry Vinaigrette
Lemon Spaghetti with Chicken
Quick Chili Pasta
Fat Substitutions in Baking Info
Blueberry Cake
Blueberry Lemon Cake
Cottage Cheese and Fruit Salad
Zucchini Brownies
Applesauce Oatmeal Cookies
Hazelnut or Almond Biscotti
ZESTY WESTERN OMELET
Source: Pace Picante Sauce recipe booklet
From: Sigrun
Makes 1 serving
1 Tbsp butter or margarine
2 eggs
1 Tbsp water
1/4 cup (1 ounce) shredded cheddar or Monterey
1 to 2 Tbsp sliced cooked mushrooms,
1/4 cup Pace picante sauce, heated, divided use
Melt butter in 8-inch pan over medium heat, turning to coat sides.
Beat eggs and 1 tablespoon water with a fork; pour into hot pan. When eggs are set, sprinkle with cheese and mushrooms; top with 2 tablespoons picante sauce. Fold omelet over, top with remaining picante sauce and serve immediately.
SueLynn: Here is one that I substituted low-fat ingredients and it's really good.
LEMONADE PIE
1 (14 oz.) can fat free Eagle Brand sweetened condensed milk
1 (8 oz.) container fat free Cool Whip whipped topping, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
Red food coloring
1 graham cracker crust
Mix condensed milk, Cool Whip and lemonade concentrate together and color with a few drops of red food coloring.
Pour into crust and let set in the refrigerator for two hours before eating.
PRUNE PUREE
Adapted from source: California Prune Board
Makes 2 cups
"Can be substituted 1:1 for butter or margarine in baking recipes."
2 2/3 cups dried pitted prunes, chopped
2/3 cup hot water
4 tsp vanilla (optional)
Pour 2/3 cup boiling water over the prunes, stir, cover and let sit until the mixture cools.
Place in food processor with vanilla and puree until smooth.
To store, cover and refrigerate up to one month.
MANGO SALSA
Source: Philadelphia Inquirer, 1996
Makes about 4 servings
1 ripe mango, peeled, seeded and diced
1/4 cup chopped scallion
1/4 cup diced red bell pepper
1/4 cup chopped fresh basil (or cilantro)
Juice of 1/2 lime
Combine all ingredients. Stir to blend.
SERVING SUGGESTION:
Delicious served over a mixture of fresh salad greens. Garnish salad with sliced cucumber and wedges of tomato (or chop cucumber and tomato and combine with the salsa).
ARTICHOKE CHEESE SQUARES
Source: Lauren
"This is a great no fat appetizer."
8 egg whites
1 garlic clove, crushed
1 (14 oz) can artichoke hearts packed in water, drained and chopped
1/4 cup dry bread crumbs
1 cup grated fat free cheddar cheese
2 tbsp chopped fresh parsley
2 tbsp dried onion flakes
2 tbsp chopped fresh basil
Dash of ground black pepper
Dash of Tabasco sauce
Preheat oven to 325 degree F. Spray a 9x9-inch pan lightly with nonstick cooking spray.
Beat egg whites till foamy and stir in all other ingredients. Pour into prepared pan.
Bake at 325 degrees F for 25 minutes.
Let cool and cut into squares.
Velma, TN: Hi, Everyone. I started typing My Favorites Cookbook today, and this recipe is one of them. I using people's names from whom I got them.
CARMEN'S ISLANDER SALAD
1 broiler-fryer chicken
FOR THE DRESSING:
1 cup salad oil
1/2 cup catsup
1/3 cup sugar
1/4 cup white vinegar
2 tsp Worcestershire sauce
1/4 tsp curry powder
FOR THE SALAD:
2 bunches fresh spinach, cleaned, drained, and torn
1 cup celery, thinly sliced
1/4 cup green onions, thinly sliced
1 (13 oz) can pineapple chunks, drained
1 (4 oz) can water chestnuts, drained, sliced
6 slices bacon cooked, drained and crumbled
Stew chicken and remove skin and any visible fat. Pull from bones and cut into bite sized pieces; chill.
Mix dressing ingredients together and chill.
Just before serving stir dressing to blend, and add to other salad ingredients, and toss to blend.
WHITE BEAN SOUP WITH ESCAROLE
Source: Cooking Monday to Friday Show #MF6613
Makes 2 servings
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
2 cans (16 ounces each) white cannellini beans, drained
4 cups chicken broth
4 fresh sage leaves, cut into chiffonade
8 ounces escarole or romaine lettuce, cut into chiffonade
1/4 cup chopped fresh Italian parsley
Salt and pepper
Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer. Add the garlic and saute for a moment.
Add one of the cans of beans and mash with a potato masher. Add the other can of beans along with the chicken broth and sage and bring to a simmer. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.
Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning.
SERVING SUGGESTION:
Serve with bread and salad for a complete meal.
CHERRY JELLO DELIGHT
From: Annie
Makes 12 servings
FIRST LAYER:
2 boxes (3 oz. each) cherry jello
2 cups boiling water
3/4 cup cold water
1 (20 oz.) can crushed pineapple
1 (20 oz.) can cherry pie filling
TOP LAYER:
1 (8 oz.) pkg. fat free cream cheese, softened
1 (8 oz.) pkg. fat free sour cream
1/2 to 3/4 cup powdered sugar
1 tsp. vanilla (I use almond flavoring)
FOR THE FIRST LAYER:
Dissolve jello with the 2 cups boiling water and add the 3/4 cup cold water. Blend in pineapple with juice and the cherry pie filling. Pour in 13x9-inch dish and refrigerate until set.
FOR THE TOP LAYER:
Beat the fat free cream cheese, vanilla, sour cream and sugar. Spread on top of the jello mixture.
VARIATIONS:
I do change this around - use peach jello with peach pie filling, etc.
EGGPLANT AND CHEESE CASSEROLE
Source: Sunset Books Low-Fat Vegetarian Cookbook, 1995
3 small eggplants (about 3 lbs. total)
1 large onion, chopped
1 large green bell pepper, seeded and chopped (about 8 oz.)
3/4 cup fine dry bread crumbs
1 (about 2 1/4 oz.) can sliced ripe olives, drained
1 tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
1 (about 15 oz.) can or jar tomato sauce
1 cup nonfat ricotta cheese (about 8 oz.)
1 1/2 cups shredded reduced-fat sharp cheddar cheese (about 6 oz.)
Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.
Cover tightly and bake in a 400 degree F oven for 45 minutes. Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 tablespoon at a time, if casserole appears dry.
Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).
Risa G.: Sigrun, I live in New Jersey but I am originally from Brooklyn, NY. Cookie, DO I HAVE LOW FAT RECIPES!!! I thought I would give everyone some great recipes from Graham Kerr tonight. I have been looking through all my old books today and I came upon this one. It has some great recipes -- Graham Kerr-Smart Cooking:
CATFISH POORBOYS
Adapted from source: Smart Cooking by Graham Kerr
Makes 4 sandwiches
4 poorboy rolls (or 8-inch white rolls)
1 Tbsp. extra light olive oil
1/2 cup chopped onion
2 red bell peppers, seeded and chopped
1 red jalapeno pepper, seeded and finely diced
1 garlic clove, crushed
2 Tbsp. tomato paste
2 Tbsp. fresh chopped basil, divided use
1 Tbsp. fresh lime juice
1/2 cup water
4 catfish fillets (7 oz. each)
Split rolls in half lengthwise, leaving one side joined. Scoop out the doughy center, but be careful because it is easy to dig too far. Set aside.
Heat the oil in a large oven-proof frying pan. Over high heat, cook the onions, peppers and garlic until the onions are translucent. Add the tomato paste, 1 tablespoon basil and the lime juice. Then pour in the 1/2 cup water, reduce heat to low and cook for 2 minutes.
Preheat broiler.
Arrange the 4 fish fillets on the sauce in the fry pan. Brush with the surrounding sauce. Put under the broiler for 8 minutes.
Slip the well sauced fish fillets into the "Poorboys." Spoon sauce on top and sprinkle with remaining 1 tablespoon basil.
Serve immediately. Totally delicious!!
VEGETABLE LO MEIN
From: Kate
1 (16 ounce) package linguine or spaghetti
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon cornstarch
3 teaspoons vegetable oil
1 (10 ounce) package sliced mushrooms
1 tablespoon grated, peeled fresh ginger
1 (10 ounce) package shredded carrots
3 small zucchini (about 6 ounces each), each cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices
3 green onions, cut into 1-inch pieces
1 cup reduced-sodium chicken broth
2 tablespoons seasoned rice vinegar (for serving)
Prepare linguine as label directs but do not use salt.
Meanwhile, in cup, stir hoisin sauce, soy sauce, and cornstarch until smooth; set aside.
In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add mushrooms and cook about 5 minutes or until mushrooms are golden and liquid evaporates, stirring frequently. Stir in ginger; cook 30 seconds. Remove mushroom mixture to bowl.
In same skillet, in remaining 1 teaspoon vegetable oil, cook carrots 2 minutes, stirring frequently. Stir in zucchini and green onions and cook about 10 minutes longer or until vegetables are tender-crisp.
Stir in chicken broth, cornstarch mixture, and mushroom mixture. Heat to boiling; cook 1 minute.
To serve, toss linguine, cooked vegetable mixture, and rice vinegar together in large serving bowl.
SOUR CREAM POUND CAKE
From: Annie, TX
2 1/2 cups sugar
3/4 cup I Can't Believe It's Not Butter margarine
1 1/3 cups egg substitute
1 1/2 cups fat free sour cream
1 tsp. baking soda
4 1/2 cups cake flour
Preheat oven to 325 degrees F. Coat a Bundt pan with nonstick cooking spray.
Cream together sugar and margarine. Gradually add egg substitute and then set aside.
Combine and stir in separate bowl sour cream and baking soda.
Add cake flour alternately with sour cream mixture to the sugar mixture. Spoon batter into prepared pan.
Bake at 325 degree F for 1 hour and 35 minutes.* Cool on a wire rack.
*I only bake mine for 1 hour and 15 minutes and it's a gorgeous golden brown and the tester comes out clean. Don't overcook or it will by dry in texture. So be sure to test.
EVIL JUNGLE PRINCESS
(a Thai style recipe)
From: Risa G.
1 tsp. peanut oil
2 garlic cloves, peeled and crushed
2 Tbsp. finely chopped lemon grass (or 2 Tbsp. lemon zest if you can't find fresh lemongrass)
2 Kaffir lime leaves, softened in a little warm water (or 1 Tbsp. lime zest)
1 (8 oz.) chicken breast, skin removed and sliced
1/4 cup unsweetened coconut milk
1/4 cup chicken broth (plus additional for cooking the cabbage)
1/2 tsp. chili powder
1 tsp. sugar
7 fresh mint leaves, finely chopped
2 Tbsp. fish sauce
1/2 tsp. ground cayenne pepper (or to taste)
2 Tbsp. fresh squeezed lemon juice (or to taste)
1 cup finely sliced Chinese cabbage
1 cup finely sliced red cabbage
1 2/3 enoki mushrooms (optional)
Heat the oil in a large skillet or wok and add the garlic. Cook until the oil has been infused with the garlic flavor, about 1 minute, then remove and discard the garlic.
Add the lemongrass or lemon zest, lime leaves or lime zest, and chicken and stir fry until the chicken loses its raw look.
Add the coconut milk, chicken stock and chili powder and stir fry until the chicken turns completely white and the sauce has cooked down into a creamy coating, not floating.
Stir in the sugar, mint leaves, and fish sauce. You also need to add the cayenne at this time, but remember, the amount of cayenne you add will determine a 1-5 star heat factor. Stir in lemon juice to suit your taste.
Place the sliced cabbages and the mushrooms (if used) into a hot skillet with a little chicken broth or water (just enough to cause some steam), just to heat through, about 2 minutes.
Turn the cabbage mixture out onto a serving plate. Serve with the sauced chicken on top.
VEGETARIAN VARIATION:
I have also successfully changed this into a vegetarian dish by using "chicken-style" Texturized Vegetable Protein instead of the chicken. Just reconstitute and use. The thai flavors really go well. You can also use tofu - just press it and cut into 1-inch dice.
FAT FREE PESTO
Source: Bob Riemenschneider
Pesto is fresh basil (a couple of cups), garlic (a few cloves), pine nuts (a handful), hard sharp Italian cheese (a few ounces of, say, Locatelli Romano), and olive oil, ground to a paste with a mortar and pestle (or the modern electric equivalent). Adjust the quantities according to your preferences. I generally substitute French bread crumbs for the pine nuts and a low-fat soy "Parmesan" for the cheese. The best substitute for the oil seems to be a tablespoon of arrowroot mixed in a couple cups of water and boiled until it thickens to oil-like consistency. (I got the "arrowroot for oil" substitution from Graham Kerr.) If you try substituting plain water for the oil, the pesto won't coat pasta properly and doesn't have the nice glossy appearance that pesto should. This version should work pretty well for your pita crostini.
PASTA WITH LOW FAT PESTO
Source: Cooking Light recipe card
4 cloves garlic
2 cups fresh basil, divided use
1/4 cup no-salt-added chicken broth
2 tbsp water
2 tbsp olive oil
1/2 cup Parmesan cheese
4 cups hot cooked pasta (cooked without salt or fat; spaghetti suggested)
Position knife blade in food processor; top with cover. With processor running, drop garlic through food chute; process 10 seconds. Add 1 cup basil; pulse until chopped. Add remaining 1 cup basil and next 4 ingredients; pulse until blended.
Combine 1/2 cup basil mixture and pasta; toss gently to coat. Reserve remaining pesto for another use (refrigerate).
Yield 8 servings (1/2 cup each)
Per serving: about 126 calories; Fat 2.8 g. Protein 4.5 g; Carbo. 20.5; Calcium 62.
LOW FAT ALFREDO SAUCE
Source: HS.Roch811sd
Makes 2 3/4 cups
2 cups nonfat cottage cheese
3 tablespoons grated Parmesan cheese
2 tablespoons butter-flavored granules (like Butter Buds)
1/2 cup evaporated skimmed milk
1/2 teaspoon chicken-flavored bouillon granules
1/2 tsp. dried basil
1/4 tsp. ground black pepper
Dash of ground red pepper
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides.
Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated.
PASTA WITH SPINACH AND TOMATO CREAM SAUCE
Source: Brett Haynes
Makes 4 serving
1 (16 oz.) bag pasta (i used bow tie)
1 (10 oz.) pkg. frozen spinach
2 cups diced tomatoes (canned or fresh)
1 (8 oz.) pkg fat free cream cheese (most of it not all)
Ground black pepper
Assorted herbs, to taste
Boil the pasta, drain and reserve
Meanwhile, microwave the frozen spinach until it's thawed.
Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts. Add the chopped tomatoes; heat and stir until you blend the sauce.
Pour the sauce over the pasta, mix it all together; add pepper and herbs to taste. Serve.
ORANGE GINGER CHICKEN OR FISH
(grilled or baked)
From: Kathy/MA
1/3 cup tamari or soy sauce
1/3 cup sherry
1/3 cup orange juice
2 tsp dried ginger
2 tsp minced garlic
8 chicken breast halves (or 8 grouper or red snapper fillets)
1 (10 oz.) can mandarin oranges, warmed
Mix together tamari, sherry, orange juice, ginger and garlic. Marinate chicken or fish in this mixture for 6 hours or overnight.
WHEN READY TO COOK:*
Remove chicken or fish from marinade. Boil marinade in a small saucepan for a few minutes.
Grill chicken about 10-12 minutes on medium heat or fish about 10 minutes (depends on thickness), brushing with marinade. Flip half way through.
Garnish grilled chicken/fish with heated mandarin oranges.
*ALTERNATE PROCEDURE:
Bake chicken in 350 degree F oven for 45-50 minutes, or fish in 350 degree oven for 20 minutes or so (depending on thickness), in marinade, adding mandarin oranges and 1/3 of liquid from oranges halfway through.
SPAGHETTI WITH BLOODY MARY SAUCE
From: Kathy/MA
Serves 4
1 pound Spaghetti, Linguine or any other long pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. chopped fresh parsley
6 oz. tomato juice
2 tbsp. vodka
1/2 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
Prepare pasta according to package directions; drain.
Heat oil in large skillet over medium heat. Add garlic and parsley; cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds.
Stir pasta into sauce until coated. Serve hot.
CHICKEN CUTLETS WITH RASPBERRY VINAIGRETTE
From: Robin
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, to taste
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries
Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly to an even thickness. Season with the pepper and salt.
Warm the oil or butter in a large no-stick frying pan over medium heat. Add the chicken and cook for 5-10 minutes, or until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm.
Add the wine, vinegar and raspberries to the pan. Raise the heat to high and cook until the sauce thickens slightly. Pour the sauce over the warm chicken and serve immediately.
LEMON SPAGHETTI WITH CHICKEN
From: Kathy/MA
Makes 6-8 servings
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 cans (14 oz. each) low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary (or 1 1/2 tsp. dried rosemary)
Salt and freshly ground black pepper to taste
16 oz. spaghetti, thin spaghetti or linguine, uncooked
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.
Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.
Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.
QUICK CHILI PASTA
From: Kathy/MA
Serves 4 to 6
8 oz. medium shells, elbow macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 oz.) can corn, drained
1 jalapeno pepper, seeded and thinly sliced
1 tbsp. chili powder
1 tsp. ground cumin
2 cloves garlic, finely chopped
1 (16 oz.) can red kidney beans, rinsed and drained
1 (12 oz.) jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle cheddar on top and serve immediately.
TO FREEZE AHEAD:
May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.
FAT SUBSTITUTIONS IN BAKING INFO
Source: Jenny Herl, University of Illinois, Urbana-Champaign
Jenny: "Substituting applesauce for oil/butter works in some things. I have successfully done this with biscuits, cornbread, some muffin recipes, and apple-oatmeal cookies. Use the same volume applesauce as oil/butter (ie. use 2 Tbsp applesauce for 2 Tbsp oil). I try to use unsweetened, but sweetened should work as well (you might want to cut the sugar back).
Another substitute that works (really!) for dark baked goods (brownies or gingerbread) is baby food pureed prunes.
For all of these, the texture will not be quite the same as with fats, and they'll dry out faster. Anything that you won't eat up right away, you should probably freeze. Also, the gingerbread was really sticky and hard to cut while it was still warm, but much better after it had cooled."
BLUEBERRY CAKE
Source: Kay Peterson
Makes 1 (13x9-inch) cake
1 cup white granulated sugar
1/2 cup margarine, softened
2 cups blueberries, divided use
1 cup fat free sour cream
3 egg whites, whipped
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar, packed
Preheat oven to 350 degrees F. Prepare a 13x9x2-inch baking pan with cooking spray and flour.
In a mixing bowl, combine white sugar, margarine, 1 cup blueberries, egg whites, sour cream and vanilla.
In another mixing bowl, combine flour, baking powder, and baking soda and salt. Mix wet ingredients with dry ingredients just until moistened.
Pour half the batter into prepared pan. Cover with remaining 1 cup blueberries and sprinkle with brown sugar. Add remaining batter.
Bake for 45 to 50 minutes.
BLUEBERRY LEMON CAKE
From: candy
6 tbsp butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbsp grated lemon rind
1 tsp lemon juice
Cream butter and sugar together. Add eggs and mix.
Sift flour, baking powder and salt together. Add milk and dry ingredients alternately to egg mixture.
Stir in lemon rind and juice. Gently stir in blueberries. Place in a greased and floured loaf pan.
Bake in preheated 350 degree F oven for 50-60 minutes.
COTTAGE CHEESE AND FRUIT SALAD
From: Velma, TN
Mac just made me a light dessert for a snack and it is sugarfree.
1 (8 oz.) container lowfat cottage cheese
1 (3 oz.) pkg. sugarfree Jello (any flavor)
1 (8 oz.) can crushed pineapple in it's own juice
1 small carton Lite Cool Whip
1/2 cup chopped nuts (optional)
Gently fold all ingredients together
ZUCCHINI BROWNIES
Source: 60 Days Of LowFat Low Cost Meals in Minutes
3 cups grated zucchini
1 1/2 cups sugar
2/3 cup applesauce
3 tsp vanilla
1 tsp coconut extract (this has no fat)
3 cups flour
1/4 tsp salt
2 tsp baking powder
2 tsp baking soda
1/3 cup unsweetened cocoa or carob powder, sifted
Preheat oven at 350 degrees F. Prepare a 8x15-inch baking pan with cooking spray and dust with flour.
In a mixing bowl, combine zucchini, sugar, applesauce, vanilla, and coconut extract.
In another mixing bowl, combine flour, salt, baking powder, baking soda and cocoa or carob powder. Mix wet ingredients with dry ingredients just until moistened. Spread batter in prepared pan.
Bake for 25 minutes.
APPLESAUCE OATMEAL COOKIES
Source: Robert Foster
Makes 24 cookies
1/2 cup unsweetened applesauce
1 cup unfiltered apple juice
1 egg white
1 tsp. vanilla extract
3 cups old fashioned oats, uncooked
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 tsp. baking soda
1/3 cup chopped nuts and/or raisins
Combine all ingredients in a mixing bowl and blend well.
Drop by rounded teaspoons onto cookie sheets coated with non-stick cooking spray.
Bake at 350 degrees F for 12 to 15 minutes.
HAZELNUT OR ALMOND BISCOTTI
From: steve fr fla
I just made this recipe once, and I substituted toasted sliced almonds for the hazelnuts. It was really good.
1 cup (about 4 oz) hazelnuts (or sliced almonds)
1/4 lb butter, unsalted, room temperature
1 cup sugar
1 large lemon, grated zest of
2 eggs
1 tsp vanilla extract
2 cups all purpose flour, plus 2 tbsp
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant.
Place the nuts in a dishtowel and rub them together to remove some of the skin. Coarsely chop the nuts and set aside.
In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla.
In a medium bowl, toss the flour, baking powder and salt. Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms.
Using a wooden spoon, work in the hazelnuts until evenly distributed.
Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 10-by-2-inch rectangular logs. Place the logs on an ungreased baking sheet, at least 2-inches apart.
Bake for 30 minutes, or until the logs are set and golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes.
Using a serrated knife and a sawing motion, carefully cut the logs into 1/2-inch diagonal slices. Arrange the slices, cut sides down and close together. Return to oven and bake 10 to 15 minutes longer, until lightly brown.
Recipe Swap - July 2, 1997
RECIPES IN THIS FILE:
Zesty Western Omelet
Lemonade Pie
Prune Puree
Mango Salsa
Artichoke Cheese Squares
Carmen's Islander Salad
White Bean Soup with Escarole or Romaine
Cherry Jello Delight
Eggplant and Cheese Casserole
Catfish Poorboys with Peppers and Onions
Vegetable Lo Mein
Sour Cream Pound Cake
Evil Jungle Princess
Fat Free Pesto
Pasta With Low Fat Pesto
Low Fat Alfredo Sauce
Pasta with Spinach and Tomato Cream Sauce
Orange Ginger Chicken Or Fish
Spaghetti with Bloody Mary Sauce
Chicken Cutlets with Raspberry Vinaigrette
Lemon Spaghetti with Chicken
Quick Chili Pasta
Fat Substitutions in Baking Info
Blueberry Cake
Blueberry Lemon Cake
Cottage Cheese and Fruit Salad
Zucchini Brownies
Applesauce Oatmeal Cookies
Hazelnut or Almond Biscotti
ZESTY WESTERN OMELET
Source: Pace Picante Sauce recipe booklet
From: Sigrun
Makes 1 serving
1 Tbsp butter or margarine
2 eggs
1 Tbsp water
1/4 cup (1 ounce) shredded cheddar or Monterey
1 to 2 Tbsp sliced cooked mushrooms,
1/4 cup Pace picante sauce, heated, divided use
Melt butter in 8-inch pan over medium heat, turning to coat sides.
Beat eggs and 1 tablespoon water with a fork; pour into hot pan. When eggs are set, sprinkle with cheese and mushrooms; top with 2 tablespoons picante sauce. Fold omelet over, top with remaining picante sauce and serve immediately.
SueLynn: Here is one that I substituted low-fat ingredients and it's really good.
LEMONADE PIE
1 (14 oz.) can fat free Eagle Brand sweetened condensed milk
1 (8 oz.) container fat free Cool Whip whipped topping, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
Red food coloring
1 graham cracker crust
Mix condensed milk, Cool Whip and lemonade concentrate together and color with a few drops of red food coloring.
Pour into crust and let set in the refrigerator for two hours before eating.
PRUNE PUREE
Adapted from source: California Prune Board
Makes 2 cups
"Can be substituted 1:1 for butter or margarine in baking recipes."
2 2/3 cups dried pitted prunes, chopped
2/3 cup hot water
4 tsp vanilla (optional)
Pour 2/3 cup boiling water over the prunes, stir, cover and let sit until the mixture cools.
Place in food processor with vanilla and puree until smooth.
To store, cover and refrigerate up to one month.
MANGO SALSA
Source: Philadelphia Inquirer, 1996
Makes about 4 servings
1 ripe mango, peeled, seeded and diced
1/4 cup chopped scallion
1/4 cup diced red bell pepper
1/4 cup chopped fresh basil (or cilantro)
Juice of 1/2 lime
Combine all ingredients. Stir to blend.
SERVING SUGGESTION:
Delicious served over a mixture of fresh salad greens. Garnish salad with sliced cucumber and wedges of tomato (or chop cucumber and tomato and combine with the salsa).
ARTICHOKE CHEESE SQUARES
Source: Lauren
"This is a great no fat appetizer."
8 egg whites
1 garlic clove, crushed
1 (14 oz) can artichoke hearts packed in water, drained and chopped
1/4 cup dry bread crumbs
1 cup grated fat free cheddar cheese
2 tbsp chopped fresh parsley
2 tbsp dried onion flakes
2 tbsp chopped fresh basil
Dash of ground black pepper
Dash of Tabasco sauce
Preheat oven to 325 degree F. Spray a 9x9-inch pan lightly with nonstick cooking spray.
Beat egg whites till foamy and stir in all other ingredients. Pour into prepared pan.
Bake at 325 degrees F for 25 minutes.
Let cool and cut into squares.
Velma, TN: Hi, Everyone. I started typing My Favorites Cookbook today, and this recipe is one of them. I using people's names from whom I got them.
CARMEN'S ISLANDER SALAD
1 broiler-fryer chicken
FOR THE DRESSING:
1 cup salad oil
1/2 cup catsup
1/3 cup sugar
1/4 cup white vinegar
2 tsp Worcestershire sauce
1/4 tsp curry powder
FOR THE SALAD:
2 bunches fresh spinach, cleaned, drained, and torn
1 cup celery, thinly sliced
1/4 cup green onions, thinly sliced
1 (13 oz) can pineapple chunks, drained
1 (4 oz) can water chestnuts, drained, sliced
6 slices bacon cooked, drained and crumbled
Stew chicken and remove skin and any visible fat. Pull from bones and cut into bite sized pieces; chill.
Mix dressing ingredients together and chill.
Just before serving stir dressing to blend, and add to other salad ingredients, and toss to blend.
WHITE BEAN SOUP WITH ESCAROLE
Source: Cooking Monday to Friday Show #MF6613
Makes 2 servings
2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
2 cans (16 ounces each) white cannellini beans, drained
4 cups chicken broth
4 fresh sage leaves, cut into chiffonade
8 ounces escarole or romaine lettuce, cut into chiffonade
1/4 cup chopped fresh Italian parsley
Salt and pepper
Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer. Add the garlic and saute for a moment.
Add one of the cans of beans and mash with a potato masher. Add the other can of beans along with the chicken broth and sage and bring to a simmer. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.
Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning.
SERVING SUGGESTION:
Serve with bread and salad for a complete meal.
CHERRY JELLO DELIGHT
From: Annie
Makes 12 servings
FIRST LAYER:
2 boxes (3 oz. each) cherry jello
2 cups boiling water
3/4 cup cold water
1 (20 oz.) can crushed pineapple
1 (20 oz.) can cherry pie filling
TOP LAYER:
1 (8 oz.) pkg. fat free cream cheese, softened
1 (8 oz.) pkg. fat free sour cream
1/2 to 3/4 cup powdered sugar
1 tsp. vanilla (I use almond flavoring)
FOR THE FIRST LAYER:
Dissolve jello with the 2 cups boiling water and add the 3/4 cup cold water. Blend in pineapple with juice and the cherry pie filling. Pour in 13x9-inch dish and refrigerate until set.
FOR THE TOP LAYER:
Beat the fat free cream cheese, vanilla, sour cream and sugar. Spread on top of the jello mixture.
VARIATIONS:
I do change this around - use peach jello with peach pie filling, etc.
EGGPLANT AND CHEESE CASSEROLE
Source: Sunset Books Low-Fat Vegetarian Cookbook, 1995
3 small eggplants (about 3 lbs. total)
1 large onion, chopped
1 large green bell pepper, seeded and chopped (about 8 oz.)
3/4 cup fine dry bread crumbs
1 (about 2 1/4 oz.) can sliced ripe olives, drained
1 tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
1 (about 15 oz.) can or jar tomato sauce
1 cup nonfat ricotta cheese (about 8 oz.)
1 1/2 cups shredded reduced-fat sharp cheddar cheese (about 6 oz.)
Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.
Cover tightly and bake in a 400 degree F oven for 45 minutes. Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 tablespoon at a time, if casserole appears dry.
Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).
Risa G.: Sigrun, I live in New Jersey but I am originally from Brooklyn, NY. Cookie, DO I HAVE LOW FAT RECIPES!!! I thought I would give everyone some great recipes from Graham Kerr tonight. I have been looking through all my old books today and I came upon this one. It has some great recipes -- Graham Kerr-Smart Cooking:
CATFISH POORBOYS
Adapted from source: Smart Cooking by Graham Kerr
Makes 4 sandwiches
4 poorboy rolls (or 8-inch white rolls)
1 Tbsp. extra light olive oil
1/2 cup chopped onion
2 red bell peppers, seeded and chopped
1 red jalapeno pepper, seeded and finely diced
1 garlic clove, crushed
2 Tbsp. tomato paste
2 Tbsp. fresh chopped basil, divided use
1 Tbsp. fresh lime juice
1/2 cup water
4 catfish fillets (7 oz. each)
Split rolls in half lengthwise, leaving one side joined. Scoop out the doughy center, but be careful because it is easy to dig too far. Set aside.
Heat the oil in a large oven-proof frying pan. Over high heat, cook the onions, peppers and garlic until the onions are translucent. Add the tomato paste, 1 tablespoon basil and the lime juice. Then pour in the 1/2 cup water, reduce heat to low and cook for 2 minutes.
Preheat broiler.
Arrange the 4 fish fillets on the sauce in the fry pan. Brush with the surrounding sauce. Put under the broiler for 8 minutes.
Slip the well sauced fish fillets into the "Poorboys." Spoon sauce on top and sprinkle with remaining 1 tablespoon basil.
Serve immediately. Totally delicious!!
VEGETABLE LO MEIN
From: Kate
1 (16 ounce) package linguine or spaghetti
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon cornstarch
3 teaspoons vegetable oil
1 (10 ounce) package sliced mushrooms
1 tablespoon grated, peeled fresh ginger
1 (10 ounce) package shredded carrots
3 small zucchini (about 6 ounces each), each cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices
3 green onions, cut into 1-inch pieces
1 cup reduced-sodium chicken broth
2 tablespoons seasoned rice vinegar (for serving)
Prepare linguine as label directs but do not use salt.
Meanwhile, in cup, stir hoisin sauce, soy sauce, and cornstarch until smooth; set aside.
In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add mushrooms and cook about 5 minutes or until mushrooms are golden and liquid evaporates, stirring frequently. Stir in ginger; cook 30 seconds. Remove mushroom mixture to bowl.
In same skillet, in remaining 1 teaspoon vegetable oil, cook carrots 2 minutes, stirring frequently. Stir in zucchini and green onions and cook about 10 minutes longer or until vegetables are tender-crisp.
Stir in chicken broth, cornstarch mixture, and mushroom mixture. Heat to boiling; cook 1 minute.
To serve, toss linguine, cooked vegetable mixture, and rice vinegar together in large serving bowl.
SOUR CREAM POUND CAKE
From: Annie, TX
2 1/2 cups sugar
3/4 cup I Can't Believe It's Not Butter margarine
1 1/3 cups egg substitute
1 1/2 cups fat free sour cream
1 tsp. baking soda
4 1/2 cups cake flour
Preheat oven to 325 degrees F. Coat a Bundt pan with nonstick cooking spray.
Cream together sugar and margarine. Gradually add egg substitute and then set aside.
Combine and stir in separate bowl sour cream and baking soda.
Add cake flour alternately with sour cream mixture to the sugar mixture. Spoon batter into prepared pan.
Bake at 325 degree F for 1 hour and 35 minutes.* Cool on a wire rack.
*I only bake mine for 1 hour and 15 minutes and it's a gorgeous golden brown and the tester comes out clean. Don't overcook or it will by dry in texture. So be sure to test.
EVIL JUNGLE PRINCESS
(a Thai style recipe)
From: Risa G.
1 tsp. peanut oil
2 garlic cloves, peeled and crushed
2 Tbsp. finely chopped lemon grass (or 2 Tbsp. lemon zest if you can't find fresh lemongrass)
2 Kaffir lime leaves, softened in a little warm water (or 1 Tbsp. lime zest)
1 (8 oz.) chicken breast, skin removed and sliced
1/4 cup unsweetened coconut milk
1/4 cup chicken broth (plus additional for cooking the cabbage)
1/2 tsp. chili powder
1 tsp. sugar
7 fresh mint leaves, finely chopped
2 Tbsp. fish sauce
1/2 tsp. ground cayenne pepper (or to taste)
2 Tbsp. fresh squeezed lemon juice (or to taste)
1 cup finely sliced Chinese cabbage
1 cup finely sliced red cabbage
1 2/3 enoki mushrooms (optional)
Heat the oil in a large skillet or wok and add the garlic. Cook until the oil has been infused with the garlic flavor, about 1 minute, then remove and discard the garlic.
Add the lemongrass or lemon zest, lime leaves or lime zest, and chicken and stir fry until the chicken loses its raw look.
Add the coconut milk, chicken stock and chili powder and stir fry until the chicken turns completely white and the sauce has cooked down into a creamy coating, not floating.
Stir in the sugar, mint leaves, and fish sauce. You also need to add the cayenne at this time, but remember, the amount of cayenne you add will determine a 1-5 star heat factor. Stir in lemon juice to suit your taste.
Place the sliced cabbages and the mushrooms (if used) into a hot skillet with a little chicken broth or water (just enough to cause some steam), just to heat through, about 2 minutes.
Turn the cabbage mixture out onto a serving plate. Serve with the sauced chicken on top.
VEGETARIAN VARIATION:
I have also successfully changed this into a vegetarian dish by using "chicken-style" Texturized Vegetable Protein instead of the chicken. Just reconstitute and use. The thai flavors really go well. You can also use tofu - just press it and cut into 1-inch dice.
FAT FREE PESTO
Source: Bob Riemenschneider
Pesto is fresh basil (a couple of cups), garlic (a few cloves), pine nuts (a handful), hard sharp Italian cheese (a few ounces of, say, Locatelli Romano), and olive oil, ground to a paste with a mortar and pestle (or the modern electric equivalent). Adjust the quantities according to your preferences. I generally substitute French bread crumbs for the pine nuts and a low-fat soy "Parmesan" for the cheese. The best substitute for the oil seems to be a tablespoon of arrowroot mixed in a couple cups of water and boiled until it thickens to oil-like consistency. (I got the "arrowroot for oil" substitution from Graham Kerr.) If you try substituting plain water for the oil, the pesto won't coat pasta properly and doesn't have the nice glossy appearance that pesto should. This version should work pretty well for your pita crostini.
PASTA WITH LOW FAT PESTO
Source: Cooking Light recipe card
4 cloves garlic
2 cups fresh basil, divided use
1/4 cup no-salt-added chicken broth
2 tbsp water
2 tbsp olive oil
1/2 cup Parmesan cheese
4 cups hot cooked pasta (cooked without salt or fat; spaghetti suggested)
Position knife blade in food processor; top with cover. With processor running, drop garlic through food chute; process 10 seconds. Add 1 cup basil; pulse until chopped. Add remaining 1 cup basil and next 4 ingredients; pulse until blended.
Combine 1/2 cup basil mixture and pasta; toss gently to coat. Reserve remaining pesto for another use (refrigerate).
Yield 8 servings (1/2 cup each)
Per serving: about 126 calories; Fat 2.8 g. Protein 4.5 g; Carbo. 20.5; Calcium 62.
LOW FAT ALFREDO SAUCE
Source: HS.Roch811sd
Makes 2 3/4 cups
2 cups nonfat cottage cheese
3 tablespoons grated Parmesan cheese
2 tablespoons butter-flavored granules (like Butter Buds)
1/2 cup evaporated skimmed milk
1/2 teaspoon chicken-flavored bouillon granules
1/2 tsp. dried basil
1/4 tsp. ground black pepper
Dash of ground red pepper
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides.
Pour into a small saucepan; cook sauce over low heat, stirring constantly, until thoroughly heated.
PASTA WITH SPINACH AND TOMATO CREAM SAUCE
Source: Brett Haynes
Makes 4 serving
1 (16 oz.) bag pasta (i used bow tie)
1 (10 oz.) pkg. frozen spinach
2 cups diced tomatoes (canned or fresh)
1 (8 oz.) pkg fat free cream cheese (most of it not all)
Ground black pepper
Assorted herbs, to taste
Boil the pasta, drain and reserve
Meanwhile, microwave the frozen spinach until it's thawed.
Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts. Add the chopped tomatoes; heat and stir until you blend the sauce.
Pour the sauce over the pasta, mix it all together; add pepper and herbs to taste. Serve.
ORANGE GINGER CHICKEN OR FISH
(grilled or baked)
From: Kathy/MA
1/3 cup tamari or soy sauce
1/3 cup sherry
1/3 cup orange juice
2 tsp dried ginger
2 tsp minced garlic
8 chicken breast halves (or 8 grouper or red snapper fillets)
1 (10 oz.) can mandarin oranges, warmed
Mix together tamari, sherry, orange juice, ginger and garlic. Marinate chicken or fish in this mixture for 6 hours or overnight.
WHEN READY TO COOK:*
Remove chicken or fish from marinade. Boil marinade in a small saucepan for a few minutes.
Grill chicken about 10-12 minutes on medium heat or fish about 10 minutes (depends on thickness), brushing with marinade. Flip half way through.
Garnish grilled chicken/fish with heated mandarin oranges.
*ALTERNATE PROCEDURE:
Bake chicken in 350 degree F oven for 45-50 minutes, or fish in 350 degree oven for 20 minutes or so (depending on thickness), in marinade, adding mandarin oranges and 1/3 of liquid from oranges halfway through.
SPAGHETTI WITH BLOODY MARY SAUCE
From: Kathy/MA
Serves 4
1 pound Spaghetti, Linguine or any other long pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. chopped fresh parsley
6 oz. tomato juice
2 tbsp. vodka
1/2 tsp. prepared horseradish
1/2 tsp. Worcestershire sauce
Freshly ground black pepper to taste
Prepare pasta according to package directions; drain.
Heat oil in large skillet over medium heat. Add garlic and parsley; cook until garlic is fragrant, about 30 seconds. Stir in tomato juice, vodka, horseradish, Worcestershire sauce and black pepper. Heat to boiling and boil 30 seconds.
Stir pasta into sauce until coated. Serve hot.
CHICKEN CUTLETS WITH RASPBERRY VINAIGRETTE
From: Robin
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, to taste
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries
Place the chicken between pieces of wax paper or plastic wrap. Using a meat mallet, pound slightly to an even thickness. Season with the pepper and salt.
Warm the oil or butter in a large no-stick frying pan over medium heat. Add the chicken and cook for 5-10 minutes, or until lightly browned on each side and cooked throughout. Remove the chicken to a platter and keep warm.
Add the wine, vinegar and raspberries to the pan. Raise the heat to high and cook until the sauce thickens slightly. Pour the sauce over the warm chicken and serve immediately.
LEMON SPAGHETTI WITH CHICKEN
From: Kathy/MA
Makes 6-8 servings
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 cans (14 oz. each) low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary (or 1 1/2 tsp. dried rosemary)
Salt and freshly ground black pepper to taste
16 oz. spaghetti, thin spaghetti or linguine, uncooked
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.
Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.
Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.
QUICK CHILI PASTA
From: Kathy/MA
Serves 4 to 6
8 oz. medium shells, elbow macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 oz.) can corn, drained
1 jalapeno pepper, seeded and thinly sliced
1 tbsp. chili powder
1 tsp. ground cumin
2 cloves garlic, finely chopped
1 (16 oz.) can red kidney beans, rinsed and drained
1 (12 oz.) jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle cheddar on top and serve immediately.
TO FREEZE AHEAD:
May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.
FAT SUBSTITUTIONS IN BAKING INFO
Source: Jenny Herl, University of Illinois, Urbana-Champaign
Jenny: "Substituting applesauce for oil/butter works in some things. I have successfully done this with biscuits, cornbread, some muffin recipes, and apple-oatmeal cookies. Use the same volume applesauce as oil/butter (ie. use 2 Tbsp applesauce for 2 Tbsp oil). I try to use unsweetened, but sweetened should work as well (you might want to cut the sugar back).
Another substitute that works (really!) for dark baked goods (brownies or gingerbread) is baby food pureed prunes.
For all of these, the texture will not be quite the same as with fats, and they'll dry out faster. Anything that you won't eat up right away, you should probably freeze. Also, the gingerbread was really sticky and hard to cut while it was still warm, but much better after it had cooled."
BLUEBERRY CAKE
Source: Kay Peterson
Makes 1 (13x9-inch) cake
1 cup white granulated sugar
1/2 cup margarine, softened
2 cups blueberries, divided use
1 cup fat free sour cream
3 egg whites, whipped
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar, packed
Preheat oven to 350 degrees F. Prepare a 13x9x2-inch baking pan with cooking spray and flour.
In a mixing bowl, combine white sugar, margarine, 1 cup blueberries, egg whites, sour cream and vanilla.
In another mixing bowl, combine flour, baking powder, and baking soda and salt. Mix wet ingredients with dry ingredients just until moistened.
Pour half the batter into prepared pan. Cover with remaining 1 cup blueberries and sprinkle with brown sugar. Add remaining batter.
Bake for 45 to 50 minutes.
BLUEBERRY LEMON CAKE
From: candy
6 tbsp butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbsp grated lemon rind
1 tsp lemon juice
Cream butter and sugar together. Add eggs and mix.
Sift flour, baking powder and salt together. Add milk and dry ingredients alternately to egg mixture.
Stir in lemon rind and juice. Gently stir in blueberries. Place in a greased and floured loaf pan.
Bake in preheated 350 degree F oven for 50-60 minutes.
COTTAGE CHEESE AND FRUIT SALAD
From: Velma, TN
Mac just made me a light dessert for a snack and it is sugarfree.
1 (8 oz.) container lowfat cottage cheese
1 (3 oz.) pkg. sugarfree Jello (any flavor)
1 (8 oz.) can crushed pineapple in it's own juice
1 small carton Lite Cool Whip
1/2 cup chopped nuts (optional)
Gently fold all ingredients together
ZUCCHINI BROWNIES
Source: 60 Days Of LowFat Low Cost Meals in Minutes
3 cups grated zucchini
1 1/2 cups sugar
2/3 cup applesauce
3 tsp vanilla
1 tsp coconut extract (this has no fat)
3 cups flour
1/4 tsp salt
2 tsp baking powder
2 tsp baking soda
1/3 cup unsweetened cocoa or carob powder, sifted
Preheat oven at 350 degrees F. Prepare a 8x15-inch baking pan with cooking spray and dust with flour.
In a mixing bowl, combine zucchini, sugar, applesauce, vanilla, and coconut extract.
In another mixing bowl, combine flour, salt, baking powder, baking soda and cocoa or carob powder. Mix wet ingredients with dry ingredients just until moistened. Spread batter in prepared pan.
Bake for 25 minutes.
APPLESAUCE OATMEAL COOKIES
Source: Robert Foster
Makes 24 cookies
1/2 cup unsweetened applesauce
1 cup unfiltered apple juice
1 egg white
1 tsp. vanilla extract
3 cups old fashioned oats, uncooked
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 tsp. baking soda
1/3 cup chopped nuts and/or raisins
Combine all ingredients in a mixing bowl and blend well.
Drop by rounded teaspoons onto cookie sheets coated with non-stick cooking spray.
Bake at 350 degrees F for 12 to 15 minutes.
HAZELNUT OR ALMOND BISCOTTI
From: steve fr fla
I just made this recipe once, and I substituted toasted sliced almonds for the hazelnuts. It was really good.
1 cup (about 4 oz) hazelnuts (or sliced almonds)
1/4 lb butter, unsalted, room temperature
1 cup sugar
1 large lemon, grated zest of
2 eggs
1 tsp vanilla extract
2 cups all purpose flour, plus 2 tbsp
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until fragrant.
Place the nuts in a dishtowel and rub them together to remove some of the skin. Coarsely chop the nuts and set aside.
In a large bowl, using a hand-held electric mixer, beat the butter at medium speed until soft and creamy. Add the sugar and lemon zest and beat until the mixture is very light and fluffy, about 2 minutes. Beat in the eggs, one at a time, and then beat in the vanilla.
In a medium bowl, toss the flour, baking powder and salt. Gradually add the flour mixture to the butter, beating on low speed until a smooth dough forms.
Using a wooden spoon, work in the hazelnuts until evenly distributed.
Divide the dough in half in the bowl. With lightly floured hands, form the dough into two 10-by-2-inch rectangular logs. Place the logs on an ungreased baking sheet, at least 2-inches apart.
Bake for 30 minutes, or until the logs are set and golden brown. Remove from the oven and let cool on the baking sheet for 15 minutes.
Using a serrated knife and a sawing motion, carefully cut the logs into 1/2-inch diagonal slices. Arrange the slices, cut sides down and close together. Return to oven and bake 10 to 15 minutes longer, until lightly brown.
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