Recipe: Assorted Recipes (30) - 06-18-97 Recipe Swap (updated)
Recipe Collections30 ASSORTED RECIPES
Talk TKL Recipe Swap - June 18, 1997
RECIPES IN THIS FILE:
Tortellini Salad with Balsamic-Dijon Vinaigrette
Homemade Sun-Dried Tomatoes
How to Toast Nuts
Roasted Peppers
Potato Salad (low fat using chicken and peas)
Low Fat Caesar Salad with Garlic Croutons
Very Quick and Easy Bean Dish (microwave)
Risa G.'s Salad
Crock Pot Layered Dinner (vegetables)
Cinnamon Yogurt Muffins (no butter or oil)
Chesapeake Bay Crab Cakes with Tarragon Sauce (or Fish Cakes)
French Vanilla Coffee Mix
Low Fat Shakes (using chocolate syrup, blender)
Smoked Turkey and Sun-Dried Tomato Pate (food processor)
TIP: Risa G.'s Favorite Low Fat or Non Fat Snacks
TIP: Sundried Tomatoes as a Substitute for Golden Raisins
Homemade Condensed Cream of Chicken Soup Mix
TIP: Using Applesauce and Heinz 57 when Making Meatloaf
Strawberry-Vanilla Pie with Grape-Nuts Cereal Crust
Tiramisu (low fat using yogurt and cottage cheese, food processor)
White Chocolate Cheese Cake (makes two 10-inch cheesecakes)
TIP: Applesauce Spiced with Red Hots
Easy Cheesecake (low fat, no crust, blender)
Fruit-Filled Chocolate Tacos (with homemade taco shells)
Icy Fruit Wreath (for a punch bowl)
Glazed Strawberry Yogurt Squares (using Bisquick and fruit roll-ups)
Low Fat Fruit Dip
Chocolate-Oat No-Fat Chewies
Mashed Potato Doughnuts (using buttermilk)
Malasadas (like doughnuts without holes, popular in Hawaii)
TORTELLINI SALAD WITH BALSAMIC-DIJON VINAIGRETTE
"A trio of cheese-filled pastas accented by Mediterranean ingredients - artichoke hearts, black olive, and sun-dried tomatoes in an oregano-scented balsamic vinaigrette. This is a standard buffet party dish in our house."
1 (10 ounce) package fresh cheese-filled egg tortellini
1 (10 ounce) package fresh cheese-filled spinach tortellini
1 (10 ounce) package fresh cheese-filled hot pepper tortellini
2 cans (14 ounces each) artichoke hearts, drained and quartered
1 large can (drained weight 6 ounces) pitted, small, ripe black
olives, drained
1 cup coarsely chopped sun-dried tomatoes (recipe follows)
1/3 cup pine nuts, toasted (recipe follows)
FOR THE BALSAMIC-DIJON VINAIGRETTE:
1 tablespoon Dijon mustard
1 1/2 teaspoon dried oregano
lots of freshly ground black pepper (I use 1/8 to 1/4 teaspoon)
3 tablespoons balsamic vinegar
3/4 cup olive oil
Cook the tortellini according to package directions. Drain well.
In a large bowl, combine the cooked pasta, artichoke hearts, black
olives, sun-dried tomatoes, and pine nuts.
In a small bowl, whisk together the dressing ingredients. Pour the vinaigrette over the warm pasta and toss well.
Serve at room temperature. (This may be prepared up to 24 hours in advance and refrigerated until needed. Return to room temperature to present.)
Makes 10 to 12 servings
HOMEMADE SUN-DRIED TOMATOES
"Once you sample sun-dried tomatoes, you'll be hooked for life. The deep, rich flavor of the Italian plum tomato is incomparable. These are costly to buy, yet very easy and inexpensive to make. I put them in the oven in the evening, and they're ready by the next morning. I always have a supply on hand, as they make wonderful additions to salads, sauces, and pastas."
6 pounds ripe Italian plum tomatoes
coarse salt
Preheat the oven to 200 F degrees. Line baking sheets with wire racks.
Wash the tomatoes well. Slice them in half lengthwise. Arrange them on the racks, cup side up. Sprinkle lightly with coarse salt.
Dry (bake) in the oven until the tomatoes are shriveled, deep red, leathery, and dry (but not hard), 10 to 13 hours.*
Remove the tomatoes as they are ready, and cool for 1 hour.
Store the dried tomatoes in an airtight jar or container
Makes 2 to 3 pints
*The tomatoes dry at varying rates, depending on how large and juicy each one is. Therefore, check them at 10 hours, and every 30 minutes thereafter, removing those that are done. On occasion, some have taken as long as 14 to 15 hours to dry, so don't be discouraged - it's worth the wait.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven.
ROASTED PEPPERS
"Roasted peppers boast a wonderful richness and delicious flavor! They make a fanciful addition to salads, omelettes, quiches, and sandwiches; pureed they add a distinctive touch to sauces. I always keep some on hand for spontaneous creating."
red and/or green peppers
olive oil
Place the peppers on a baking sheet and set under a hot broiler.
Broil the peppers until the skin is charred all over, turning the
peppers as each side blackens. (It is also possible to cook over an
open flame.)
Place the roasted peppers in a plastic bag and fold down the top to seal. Let the peppers steam in the bag for 10 minutes.
Remove the peppers from the bag. Rinse under cold water. The skins
should slip off easily. Core and seed the peeled peppers. Place the pieces in a container, cover with oil, and refrigerate until ready to use. The peppers will keep up to 1 week.
Source: The Uncommon Gourmet by Ellen Helman
POTATO SALAD
6 medium potatoes, boiled, peeled, cut in cubes
1 cooked boneless, skinless chicken breast, diced (optional)
4 hard boiled eggs (use whites only), chopped
1 cup chopped onion
1 cup chopped celery
1 cup peas, fresh (or frozen peas, thawed) (optional)
FOR THE DRESSING:
3/4 cup fat free mayonnaise
3/4 cup fat free yogurt
2 Tbsp mustard
2 Tbsp relish
1 Tbsp chopped fresh chives (optional)
1 tsp garlic powder (or 1 clove fresh garlic, minced)
Salt and pepper (to taste)
Mix everything together (I find it easier with potato salad to mix the dressing part together first, then add the rest and toss well.) Chill well before serving.
RECIPE NOTES:
Ornish's original did not include the chicken, yogurt, peas and chives. Other fresh veggies (broccoli, green beans...) would probably also be good in this. I really couldn't taste the chicken. Next time I'd probably add 2 breasts given the amount this makes. Other fresh herbs could be used as well. A bit of curry would also have been good. (Wish I'd thought of that last night.)
Source: Jennifer Herl, adapted from Ornish's Eat More, Weigh Less
LOW FAT CAESAR SALAD
4 Slices French bread (3/4 oz), cut into 3/4-inch cubes
2 cloves garlic, crushed
8 cups romaine lettuce, loosely packed
1/2 cup Parmesan cheese (1 oz), shaved*
FOR THE DRESSING:
3 tablespoons water
3 tablespoons lemon juice
2 1/2 teaspoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (72% less sodium)
1 teaspoon anchovy paste
1/2 teaspoon sugar
3 cloves garlic
Combine bread cubes and crushed garlic in a large zip-top bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a baking sheer; arrange bread cubes in a single layer.
Bake at 350 degrees F for 15 minutes or until toasted.
Combine bread cubes, lettuce, and cheese in a large bowl; set aside.
Combine water and next 7 ingredients in container of an electric blender; cover and process until smooth. Pour over lettuce mixture; toss well.
*To shave the cheese into thin slivers, pull a vegetable peeler or a cheese plane across the top of a chunk of fresh Parmesan.
HOW WE DID IT:
* Eliminated the oil used in the home-made croutons (but they're still crunchy).
* Reduced the oil in the dressing and added Dijon mustard for flavor.
* Switched from whole anchovies to anchovy paste and used just enough for flavor. (Anchovy paste comes in a tube like toothpaste, so it's more convenient for measuring. Be sure to refrigerate it after opening.)
* Omitted the raw egg.
* Shaved the parmesan cheese instead of grating it to make it go further.
These notes were compiled by Mary S. Creel, R.D., the food editor of
Cooking Light.
Makes 4 servings (serving size = 2 cups)
Source: Cooking Light Magazine, June, 1994
VERY QUICK AND EASY BEAN DISH
Mix one can drained and rinsed white kidney beans (or any type of bean) with chunky salsa. Heat in the microwave.
Risa G.: "I usually just make regular kinds of salads but I use a lot of different veggies. I use red leaf lettuce as a normal lettuce instead of iceberg. Since I grow alot of stuff during the summer, I usually end up putting a lot of it in the salads, including herbs. I use fat free bottled dressings or I make my own if something looks good. I have been cooking all recipes for the last few months from either Richard Simmons, Susan Powter or Moosewood Low Fat. All three books are good. I just got Jane Fonda's low fat book and it has a lot of interesting recipes. I've already made a pasta and tomorrow I'm making a curried chicken
stew. We'll see how it is."
CROCK POT LAYERED DINNER
"I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendously!!"
6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
OPTIONAL VEGETABLES:
mushrooms, broccoli and/or green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
2 tbsp dried parsley flakes
1/4 cup low-sodium tamari (or soy sauce)
2 tsp chili powder
1 tsp dried thyme, crushed
1 tsp dry mustard
1 tsp dried basil
1/2 tsp ground cinnamon
1/8 tsp ground sage (optional)
Layer vegetables in large crock pot in order given.
Mix together ingredients for sauce and pour over vegetables.
Cover and cook on HIGH for 6 hours on LOW for 12 hours.
Makes 8 servings
Source: Marlaina Lieberg
CINNAMON YOGURT MUFFINS
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg white, whipped
1/2 cup plain nonfat yogurt
3 tbsp applesauce, at room temperature
1 1/2 tsp vanilla
10 tsp sugar
Preheat oven at 350 degrees F. Prepare 8 muffin tins with cooking spray and dust with flour.
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another mixing bowl, combine remaining ingredients. Beat on low speed until blended. Stir in dry ingredients. Mix until moistened. (Batter will be stiff.) Use an ice cream scoop to fill muffin tins two thirds full.
Bake 12 minutes, or until lightly browned.
Makes 8 muffins
Source: Lean and Luscious by Bobbie Hinman and Millie Snyder
CHESAPEAKE BAY CRAB CAKES
FOR THE TARRAGON SAUCE:
1/2 cup reduced fat mayonnaise, divided use (I use Kraft Fat Free)
1/4 cup sweet pickle relish
2 tbsp. fat free milk
3 tbsp. Dijon mustard, divided use
1 tbsp. chopped tarragon
1 tbsp. chopped fresh parsley
FOR THE CRAB CAKES:
16 oz. canned crabmeat (or fresh lump crabmeat)
1/2 cup unseasoned bread crumbs, divided use
1/4 cup finely chopped scallion
1 large egg white
4 drops hot pepper sauce
non stick cooking spray
TO MAKE THE TARRAGON SAUCE:
In small bowl, combine 1/4 cup mayonnaise, relish, milk, 2 tablespoons Dijon mustard, tarragon and parsley. Cover and refrigerate until ready to use.
FOR THE CRAB CAKES:
In medium bowl, combine crab, the remaining 1/4 cup mayonnaise, 1/4 cup bread crumbs, scallions, the remaining 1 tablespoons mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.
Coat large nonstick skillet with cooking spray. heat over medium high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden. Serve with the Tarragon Sauce.
VARIATION:
FISH CAKES:
I also find this works with white fish like flounder to make really good fish cakes.
Makes 8 servings (3 grams of fat per serving)
Source: Risa G. adapted from: Richard Simmons Farewell to Fat Cookbook
FRENCH VANILLA COFFEE MIX
3/4 cup instant nonfat dry milk powder
3/4 cup instant coffee granules
1/2 cup sugar
1 vanilla bean, split lengthwise
Combine first 3 ingredients in container of an electric blender or food processor; top with cover and process until powdered.
Transfer mixture to an air-tight container. Add vanilla bean. Cover tightly, and store at least 5 days. Remove vanilla bean before serving.
Makes 32 servings
TO SERVE:
Spoon 1 tablespoon coffee mixture into a mug. Add 3/4 cup hot water, and stir well.
Source: Cooking Light 1993 cookbook
LOW FAT SHAKES
1 cup low fat or fat free milk
2 to 3 tablespoons instant non-fat dry milk powder
1 to 2 teaspoons sugar
4 or 5 ice cubes*
Hershey's Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The ice and dry milk help give this shake a thick creaminess associated with fattening shakes.
*Make sure your blender is heavy duty enough to deal with whole ice cubes. If not, use crushed ice.
Source: Susan Murie
SMOKED TURKEY AND SUN-DRIED TOMATO PATE
1 1/4 cups sun-dried tomatoes (not packed in oil)
1 cup hot water
1 1/2 pounds smoked turkey breast, cubed
1/2 cup light cream cheese
1/4 cup chopped onion
3 tbsp Chablis (or other dry white wine)
2 tbsp fat free sour cream
2 tsp Dijon mustard
1 tsp white wine Worcestershire sauce
1/4 tsp paprika
1/4 tsp ground white pepper
2 tbsp chopped fresh parsley
Vegetable cooking spray
1/8 tsp paprika
Fresh parsley sprigs (optional, for garnish)
Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain; set aside 1 tomato. Coarsely chop remaining tomato; set aside.
Position knife blade in food processor bowl. Add turkey and next 8 ingredients; process until smooth, scraping sides of processor bowl once.
Transfer mixture to a medium bowl; stir in chopped tomato and chopped parsley. Spoon mixture into a 4 cup mold coated with cooking spray. Cover and chill 8 hours.
TO SERVE:
Unmold pate onto serving platter. Sprinkle with paprika. Cut remaining softened sun-dried tomato into thin strips, and arrange over pate. Garnish with parsley sprigs, if desired.
Makes 4 cups
Source: Cooking Light Annual Cookbook, 1994
Risa G.: My favorite low fat or non fat snacks are:
Snackwell Chocolate Chip cookies
Snackwell Vanilla or Chocolate Sandwich Cookies
Mancini Cherries & berries (dried fruit)
Quaker Rice Cakes - Chocolate flavor & Caramel
Apples (Royal Gala or Fuji)
Navel Oranges
Red Flame Grapes (no seeds!!)
Fat Free Yogurt (either stonyfield or Columbo)
(my son and I love the blueberry, peach & blk. cherry)
I lost most of my weight by eating mainly fruit as a snack. But I did have cravings at night for the Snackwell cookies and Snackwell chocolate yogurts. They taste like chocolate pudding.
TIP: Sundried Tomatoes as a Substitute for Golden Raisins:
Snip sundried tomatoes into raisin-sized pieces. Soak in orange juice. Use alongside or in place of the golden raisins. (I use my soaked, chopped tomatoes in carrot salad in place of the more expensive raisins, and hard to tell the difference.)
Source: Bimini44
HOMEMADE CONDENSED CREAM OF CHICKEN SOUP MIX
"Use this in place of canned cream soups in cooking, much lower in fat and salt then regular soup. Trick is to have it made ahead of time."
2 cups instant nonfat dry milk powder
3/4 cup cornstarch
about 1/4 cup chicken bouillon granules (may use low sodium)
2 tablespoons onion flakes
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
TO SUBSTITUTE FOR 1 CAN CONDENSED SOUP:
Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to casserole as you would a canned product.
Makes the equivalent of 9 cans condensed cream of chicken soup Source: Eat-LF
Jonette: I use applesauce when I make meatloaf. I love it. I think it makes the loaf moist. I also like to use Heinz 57 sauce. The smell of it on the loaf is heavenly, I think.
STRAWBERRY-VANILLA PIE
"This turned out very well. The crust is not particularly sweet and has a much different flavor than graham crackers. This recipe should be adaptable to several different fruit and pudding flavors. I plan on trying banana and chocolate next. You could probably also add 1/2 cup sour cream (fat free, of course) to the mixed pudding to give it a richer flavor."
FOR THE CRUST:
1 1/2 cups Grape Nuts cereal (not flakes)
6 ounces frozen apple juice concentrate, thawed (may need less)
FOR THE FILLING:
1 cup sliced or quartered strawberries (enough to cover the bottom of the crust)
1 package vanilla pudding mix (I used Jello instant sugar free)
1 3/4 cup skim milk
TO MAKE THE CRUST:
Mix cereal and juice concentrate and let sit until liquid is absorbed. (This took about 30-40 minutes. I thought 6 oz was a little too much. You might want to take out a couple of tablespoons of juice.)
Press into a 10 inch pie pan. (The original did not call for baking, but I baked it for about 10 minutes at 350 degrees F. It was just starting to brown on the edges.)
TO ASSEMBLE THE PIE:
Layer berries in bottom of pie crust.
Mix pudding with milk according to package directions. (I'm sure a cooked and cooled pudding would work as well.) Pour over strawberries and chill for at least 1 hour until set.
Slice and serve.
Source: Jennifer Herl
TIRAMISU
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream
2 tablespoons dark rum
8 ounces lowfat vanilla yogurt
1 (8 ounce) package Neufchatel cheese (low fat cream cheese)
1 1/4 cups hot water
1 tablespoon plus 1/2 teaspoon instant espresso granules
40 ladyfinger cookies
1/2 teaspoon unsweetened cocoa powder (for garnish)
Position knife blade in food processor bowl; add sugar, cottage cheese, sour cream, rum, yogurt and Neufchatel cheese. Process until smooth; set aside.
Combine 1 1/4 cups hot water and espresso granules in a small bowl.
Split ladyfingers in half lengthwise; quickly dip 20 halves, cut side down, into espresso. Place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange, dipped side down, on top of first layer.
Spread 2 cups cheese mixture evenly over ladyfinger halves. Repeat procedure with remaining ladyfinger halves, espresso and cheese mixture.
Place one toothpick in each corner and one in the center of tiramisu, to prevent plastic wrap from sticking to cheese mixture; cover with plastic wrap. Refrigerate for 8 to 24 hours.
Remove toothpicks; sprinkle with cocoa powder.
Makes 9 servings
Per serving: 222 calories, 7.5g fat, 30% calories from fat
Source: Cooking Light, Guilt-Free Desserts
WHITE CHOCOLATE CHEESE CAKE
3 lb. cream cheese
1 1/2 cups sugar
1/2 cup flour
6 eggs
8 oz. white chocolate, melted
1 cup heavy (whipping) cream
1 teaspoon vanilla
White Chocolate Sauce (optional, for topping, recipe follows)
Preheat oven to 300 degrees F. Grease 2 (10-inch) spring form pans.
Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Scrape down bowl and add melted white chocolate. While mixer is running on a very low speed, slowly add heavy cream and vanilla; blend well.
Pour mixture into spring form pans. Place cheesecake pans in a water bath filled with warm water.
Bake for 50 to 60 minutes, or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Serve with White Chocolate Sauce, if desired.
WHITE CHOCOLATE SAUCE
1 cup heavy (whipping) cream
2 cups white chocolate, finely chopped
2 oz. liqueur
Place heavy cream on a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add liqueur and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Makes 2 (10-inch) cheesecakes (You can freeze one of them, they freeze beautifully.)
From: Judy
Liz: What I've done is heat up the applesauce, either in a pot or in the microwave and then add the red hots, stirring them in until they dissolve. Yummmm.
EASY CHEESECAKE
2 cups 1% fat cottage cheese
3/4 cup frozen egg substitute, thawed
1/2 cup light cream cheese
1/2 cup plus 1 tablespoon sugar, divided use
1/4 teaspoon vanilla extract
1/3 cup low fat or fat free vanilla yogurt
1 tablespoon sugar
1/8 teaspoon lemon juice
Mint leaves (optional, for garnish)
Preheat oven to 300 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan.
Bake for 35 minutes, or until edges are set.
Combine yogurt, the remaining 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake.
Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours.
To serve, garnish with mint leaves, if desired.
Makes 8 servings
Per serving: 146 calories, 3.1g fat, 19% calories from fat
Source: Cooking Light, Guilt-Free Desserts
FRUIT-FILLED CHOCOLATE TACOS
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons fat free milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon salt
FOR THE FRUIT FILLING:
1/2 cup sliced fresh strawberries
1/2 cup sliced mango
1 kiwi fruit, peeled and sliced
1 starfruit, sliced
Combine flour, sugar, cocoa powder, milk, oil, vanilla extract, egg white and salt in a medium mixing bowl; beat at medium speed until smooth. Cover and chill for 2 hours.
WHEN READY TO COOK:
Place an 8-inch nonstick skillet over medium heat just until hot. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so that batter covers the bottom in a thin film. Cook for about 2 minutes. Flip tortilla and cook for about 1 minute on the other side. Remove tortilla from pan and drape over a tine of a wire rack suspended over a large bowl. cool for 15 minutes. Repeat procedure with remaining batter.
Arrange fruit in chocolate taco shells.
Makes 6 servings
Per serving: 129 calories, 4.9g fat, 34% calories from fat
Source: Cooking Light, Guilt-Free Desserts
ICY FRUIT WREATH
2 cups crushed ice
4 clusters seedless grapes
4 orange slices, 1/4-inch thick
1/2 Rome apple, thinly sliced
1/2 Granny Smith apple, thinly sliced
2 cups unsweetened apple juice
Place crushed ice in the bottom of a 6-cup ring mold. Lay grape clusters over ice. Arrange orange and apple slices around grapes. Carefully pour apple juice around the fruit almost to the top of the mold. Freeze for 8 hours.
To unmold, place mold in a large bowl of warm water for 5 seconds. Carefully unmold ring and place, fruit side up, in a filled punch bowl.
Source: Cooking Light, Guilt-Free Desserts
GLAZED STRAWBERRY YOGURT SQUARES
2 cups Bisquick baking mix
3/4 cup sugar, divided use
2 tbsp butter or margarine
1 cup strawberry yogurt
2 large eggs
1/2 tsp vanilla
3 fruit roll-ups strawberry fruit snacks
Preheat oven to 375 degrees F.
Mix Bisquick, 1/4 cup sugar and the butter with fork till crumbly. Reserve 1/4 crumb mixture; press remaining mixture in bottom of ungreased 8x8x2-inch pan.
Bake 10 to 15 minutes, or until light brown.
Mix the remaining 1/2 cup sugar and remaining ingredients except fruit roll-ups; pour over baked layer. Completely cover top of yogurt mixture with opened fruit roll-ups, cutting to fit if necessary. Sprinkle with reserved crumb mixture.
Return to oven; bake about 20 minutes longer, or until wooden pick in center comes out clean. Cool 15 minutes. Cut into squares.
Makes 16 squares
LOW FAT FRUIT DIP
1 can Comstock Lemon Pie Filling
1 container low fat or fat free Cool Whip, thawed
Mix together. Great with fresh fruit!
CHOCOLATE-OAT NO-FAT CHEWIES
1 cup oats, uncooked
2/3 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup sifted unsweetened cocoa powder (I used Dutch processed)
1 tsp. baking powder
1/2 tsp. ground black pepper (I used 1/4 tsp. 'cause it was too strange, but it was enough for me)
1/4 tsp. salt
2 egg whites
1/3 cup corn syrup
2 tbsp. water
1 tsp. vanilla
1 cup crisp rice cereal (Rice Krispies)
Preheat oven to 350 degrees F. Line cookie sheets with baking parchment.
Mix together the oats, flour, sugar, cocoa powder, baking powder, pepper and salt.
Whisk together egg whites, corn syrup, water and vanilla. Stir into dry ingredients and add rice cereal. Drop by tablespoons onto cookie sheets.
Bake 12 minutes or until set on outside but soft inside. Cool 5 minutes then remove to a wire rack. Store airtight for 2 days.
Makes 2 dozen / 56 calories each
Source: Field of Roses adapted from Our Favorite Recipes
MASHED POTATO DOUGHNUTS
"I obtained this recipe from my paternal grandmother. I know she has had the recipe for at least 50 years, but don't know how she got it. She would always fix these doughnuts when my family went to her house at Xmas. This is a very easy recipe and the doughnuts are very good, I think. These are a kind of cake doughnut. This recipe makes several dozen. If you are just serving about 2-6 people, then I would definitely halve the recipe." - Susan Statom
4 1/2 cups all purpose flour, divided use
1 cup white granulated sugar
1 cup buttermilk
1 cup mashed potatoes
2 tbsp. vegetable oil
2 large eggs, beaten
4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
Combine all ingredients except 2 cups of the flour. Add remaining 2 cups flour at end of mixing. Put dough in bowl and cover. Refrigerate dough overnight.
The next day, roll out dough and cut with doughnut cutter.
Fry cut out doughnuts in hot oil (375 degrees F), until browned. Drain on paper towels. Sprinkle with powdered sugar, if desired.
Source: Susan Statom
MALASADAS
"Like doughnuts without the holes, this recipe is very popular in Hawaii."
1 package active yeast
1 tsp plus 1/2 cup sugar, divided use
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 tsp salt
1/4 cup butter, melted
6 eggs
1 cup evaporated milk
1 cup water
vegetable oil (for deep frying)
sugar and dash of nutmeg (for rolling after frying)
Mix yeast with 1 teaspoon sugar and add to 1/4 cup warm water. Let stand for 5 minutes.
Sift flour, remaining 1/2 cup sugar and salt together. Stir in melted butter; set aside.
Beat eggs and evaporated milk together and add to flour mixture. Add yeast mixture and mix well. Dough will be sitcky. Cover and let dough rise until doubled.
Punch down dough. Let dough rise a second time.
Heat oil in deep fryer until 375 degrees F.
Dip fingertips in bowl of oil or softened butter, then pinch off golf size pieces of raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden on the other side. Drain on paper towels and roll in sugar-nutmeg mixture. Serve immediately.
Note: This recipe doubles well.
Makes 5 dozen
Source: Unknown
Talk TKL Recipe Swap - June 18, 1997
RECIPES IN THIS FILE:
Tortellini Salad with Balsamic-Dijon Vinaigrette
Homemade Sun-Dried Tomatoes
How to Toast Nuts
Roasted Peppers
Potato Salad (low fat using chicken and peas)
Low Fat Caesar Salad with Garlic Croutons
Very Quick and Easy Bean Dish (microwave)
Risa G.'s Salad
Crock Pot Layered Dinner (vegetables)
Cinnamon Yogurt Muffins (no butter or oil)
Chesapeake Bay Crab Cakes with Tarragon Sauce (or Fish Cakes)
French Vanilla Coffee Mix
Low Fat Shakes (using chocolate syrup, blender)
Smoked Turkey and Sun-Dried Tomato Pate (food processor)
TIP: Risa G.'s Favorite Low Fat or Non Fat Snacks
TIP: Sundried Tomatoes as a Substitute for Golden Raisins
Homemade Condensed Cream of Chicken Soup Mix
TIP: Using Applesauce and Heinz 57 when Making Meatloaf
Strawberry-Vanilla Pie with Grape-Nuts Cereal Crust
Tiramisu (low fat using yogurt and cottage cheese, food processor)
White Chocolate Cheese Cake (makes two 10-inch cheesecakes)
TIP: Applesauce Spiced with Red Hots
Easy Cheesecake (low fat, no crust, blender)
Fruit-Filled Chocolate Tacos (with homemade taco shells)
Icy Fruit Wreath (for a punch bowl)
Glazed Strawberry Yogurt Squares (using Bisquick and fruit roll-ups)
Low Fat Fruit Dip
Chocolate-Oat No-Fat Chewies
Mashed Potato Doughnuts (using buttermilk)
Malasadas (like doughnuts without holes, popular in Hawaii)
TORTELLINI SALAD WITH BALSAMIC-DIJON VINAIGRETTE
"A trio of cheese-filled pastas accented by Mediterranean ingredients - artichoke hearts, black olive, and sun-dried tomatoes in an oregano-scented balsamic vinaigrette. This is a standard buffet party dish in our house."
1 (10 ounce) package fresh cheese-filled egg tortellini
1 (10 ounce) package fresh cheese-filled spinach tortellini
1 (10 ounce) package fresh cheese-filled hot pepper tortellini
2 cans (14 ounces each) artichoke hearts, drained and quartered
1 large can (drained weight 6 ounces) pitted, small, ripe black
olives, drained
1 cup coarsely chopped sun-dried tomatoes (recipe follows)
1/3 cup pine nuts, toasted (recipe follows)
FOR THE BALSAMIC-DIJON VINAIGRETTE:
1 tablespoon Dijon mustard
1 1/2 teaspoon dried oregano
lots of freshly ground black pepper (I use 1/8 to 1/4 teaspoon)
3 tablespoons balsamic vinegar
3/4 cup olive oil
Cook the tortellini according to package directions. Drain well.
In a large bowl, combine the cooked pasta, artichoke hearts, black
olives, sun-dried tomatoes, and pine nuts.
In a small bowl, whisk together the dressing ingredients. Pour the vinaigrette over the warm pasta and toss well.
Serve at room temperature. (This may be prepared up to 24 hours in advance and refrigerated until needed. Return to room temperature to present.)
Makes 10 to 12 servings
HOMEMADE SUN-DRIED TOMATOES
"Once you sample sun-dried tomatoes, you'll be hooked for life. The deep, rich flavor of the Italian plum tomato is incomparable. These are costly to buy, yet very easy and inexpensive to make. I put them in the oven in the evening, and they're ready by the next morning. I always have a supply on hand, as they make wonderful additions to salads, sauces, and pastas."
6 pounds ripe Italian plum tomatoes
coarse salt
Preheat the oven to 200 F degrees. Line baking sheets with wire racks.
Wash the tomatoes well. Slice them in half lengthwise. Arrange them on the racks, cup side up. Sprinkle lightly with coarse salt.
Dry (bake) in the oven until the tomatoes are shriveled, deep red, leathery, and dry (but not hard), 10 to 13 hours.*
Remove the tomatoes as they are ready, and cool for 1 hour.
Store the dried tomatoes in an airtight jar or container
Makes 2 to 3 pints
*The tomatoes dry at varying rates, depending on how large and juicy each one is. Therefore, check them at 10 hours, and every 30 minutes thereafter, removing those that are done. On occasion, some have taken as long as 14 to 15 hours to dry, so don't be discouraged - it's worth the wait.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven.
ROASTED PEPPERS
"Roasted peppers boast a wonderful richness and delicious flavor! They make a fanciful addition to salads, omelettes, quiches, and sandwiches; pureed they add a distinctive touch to sauces. I always keep some on hand for spontaneous creating."
red and/or green peppers
olive oil
Place the peppers on a baking sheet and set under a hot broiler.
Broil the peppers until the skin is charred all over, turning the
peppers as each side blackens. (It is also possible to cook over an
open flame.)
Place the roasted peppers in a plastic bag and fold down the top to seal. Let the peppers steam in the bag for 10 minutes.
Remove the peppers from the bag. Rinse under cold water. The skins
should slip off easily. Core and seed the peeled peppers. Place the pieces in a container, cover with oil, and refrigerate until ready to use. The peppers will keep up to 1 week.
Source: The Uncommon Gourmet by Ellen Helman
POTATO SALAD
6 medium potatoes, boiled, peeled, cut in cubes
1 cooked boneless, skinless chicken breast, diced (optional)
4 hard boiled eggs (use whites only), chopped
1 cup chopped onion
1 cup chopped celery
1 cup peas, fresh (or frozen peas, thawed) (optional)
FOR THE DRESSING:
3/4 cup fat free mayonnaise
3/4 cup fat free yogurt
2 Tbsp mustard
2 Tbsp relish
1 Tbsp chopped fresh chives (optional)
1 tsp garlic powder (or 1 clove fresh garlic, minced)
Salt and pepper (to taste)
Mix everything together (I find it easier with potato salad to mix the dressing part together first, then add the rest and toss well.) Chill well before serving.
RECIPE NOTES:
Ornish's original did not include the chicken, yogurt, peas and chives. Other fresh veggies (broccoli, green beans...) would probably also be good in this. I really couldn't taste the chicken. Next time I'd probably add 2 breasts given the amount this makes. Other fresh herbs could be used as well. A bit of curry would also have been good. (Wish I'd thought of that last night.)
Source: Jennifer Herl, adapted from Ornish's Eat More, Weigh Less
LOW FAT CAESAR SALAD
4 Slices French bread (3/4 oz), cut into 3/4-inch cubes
2 cloves garlic, crushed
8 cups romaine lettuce, loosely packed
1/2 cup Parmesan cheese (1 oz), shaved*
FOR THE DRESSING:
3 tablespoons water
3 tablespoons lemon juice
2 1/2 teaspoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (72% less sodium)
1 teaspoon anchovy paste
1/2 teaspoon sugar
3 cloves garlic
Combine bread cubes and crushed garlic in a large zip-top bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a baking sheer; arrange bread cubes in a single layer.
Bake at 350 degrees F for 15 minutes or until toasted.
Combine bread cubes, lettuce, and cheese in a large bowl; set aside.
Combine water and next 7 ingredients in container of an electric blender; cover and process until smooth. Pour over lettuce mixture; toss well.
*To shave the cheese into thin slivers, pull a vegetable peeler or a cheese plane across the top of a chunk of fresh Parmesan.
HOW WE DID IT:
* Eliminated the oil used in the home-made croutons (but they're still crunchy).
* Reduced the oil in the dressing and added Dijon mustard for flavor.
* Switched from whole anchovies to anchovy paste and used just enough for flavor. (Anchovy paste comes in a tube like toothpaste, so it's more convenient for measuring. Be sure to refrigerate it after opening.)
* Omitted the raw egg.
* Shaved the parmesan cheese instead of grating it to make it go further.
These notes were compiled by Mary S. Creel, R.D., the food editor of
Cooking Light.
Makes 4 servings (serving size = 2 cups)
Source: Cooking Light Magazine, June, 1994
VERY QUICK AND EASY BEAN DISH
Mix one can drained and rinsed white kidney beans (or any type of bean) with chunky salsa. Heat in the microwave.
Risa G.: "I usually just make regular kinds of salads but I use a lot of different veggies. I use red leaf lettuce as a normal lettuce instead of iceberg. Since I grow alot of stuff during the summer, I usually end up putting a lot of it in the salads, including herbs. I use fat free bottled dressings or I make my own if something looks good. I have been cooking all recipes for the last few months from either Richard Simmons, Susan Powter or Moosewood Low Fat. All three books are good. I just got Jane Fonda's low fat book and it has a lot of interesting recipes. I've already made a pasta and tomorrow I'm making a curried chicken
stew. We'll see how it is."
CROCK POT LAYERED DINNER
"I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendously!!"
6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
OPTIONAL VEGETABLES:
mushrooms, broccoli and/or green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
2 tbsp dried parsley flakes
1/4 cup low-sodium tamari (or soy sauce)
2 tsp chili powder
1 tsp dried thyme, crushed
1 tsp dry mustard
1 tsp dried basil
1/2 tsp ground cinnamon
1/8 tsp ground sage (optional)
Layer vegetables in large crock pot in order given.
Mix together ingredients for sauce and pour over vegetables.
Cover and cook on HIGH for 6 hours on LOW for 12 hours.
Makes 8 servings
Source: Marlaina Lieberg
CINNAMON YOGURT MUFFINS
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 egg white, whipped
1/2 cup plain nonfat yogurt
3 tbsp applesauce, at room temperature
1 1/2 tsp vanilla
10 tsp sugar
Preheat oven at 350 degrees F. Prepare 8 muffin tins with cooking spray and dust with flour.
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another mixing bowl, combine remaining ingredients. Beat on low speed until blended. Stir in dry ingredients. Mix until moistened. (Batter will be stiff.) Use an ice cream scoop to fill muffin tins two thirds full.
Bake 12 minutes, or until lightly browned.
Makes 8 muffins
Source: Lean and Luscious by Bobbie Hinman and Millie Snyder
CHESAPEAKE BAY CRAB CAKES
FOR THE TARRAGON SAUCE:
1/2 cup reduced fat mayonnaise, divided use (I use Kraft Fat Free)
1/4 cup sweet pickle relish
2 tbsp. fat free milk
3 tbsp. Dijon mustard, divided use
1 tbsp. chopped tarragon
1 tbsp. chopped fresh parsley
FOR THE CRAB CAKES:
16 oz. canned crabmeat (or fresh lump crabmeat)
1/2 cup unseasoned bread crumbs, divided use
1/4 cup finely chopped scallion
1 large egg white
4 drops hot pepper sauce
non stick cooking spray
TO MAKE THE TARRAGON SAUCE:
In small bowl, combine 1/4 cup mayonnaise, relish, milk, 2 tablespoons Dijon mustard, tarragon and parsley. Cover and refrigerate until ready to use.
FOR THE CRAB CAKES:
In medium bowl, combine crab, the remaining 1/4 cup mayonnaise, 1/4 cup bread crumbs, scallions, the remaining 1 tablespoons mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.
Coat large nonstick skillet with cooking spray. heat over medium high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden. Serve with the Tarragon Sauce.
VARIATION:
FISH CAKES:
I also find this works with white fish like flounder to make really good fish cakes.
Makes 8 servings (3 grams of fat per serving)
Source: Risa G. adapted from: Richard Simmons Farewell to Fat Cookbook
FRENCH VANILLA COFFEE MIX
3/4 cup instant nonfat dry milk powder
3/4 cup instant coffee granules
1/2 cup sugar
1 vanilla bean, split lengthwise
Combine first 3 ingredients in container of an electric blender or food processor; top with cover and process until powdered.
Transfer mixture to an air-tight container. Add vanilla bean. Cover tightly, and store at least 5 days. Remove vanilla bean before serving.
Makes 32 servings
TO SERVE:
Spoon 1 tablespoon coffee mixture into a mug. Add 3/4 cup hot water, and stir well.
Source: Cooking Light 1993 cookbook
LOW FAT SHAKES
1 cup low fat or fat free milk
2 to 3 tablespoons instant non-fat dry milk powder
1 to 2 teaspoons sugar
4 or 5 ice cubes*
Hershey's Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The ice and dry milk help give this shake a thick creaminess associated with fattening shakes.
*Make sure your blender is heavy duty enough to deal with whole ice cubes. If not, use crushed ice.
Source: Susan Murie
SMOKED TURKEY AND SUN-DRIED TOMATO PATE
1 1/4 cups sun-dried tomatoes (not packed in oil)
1 cup hot water
1 1/2 pounds smoked turkey breast, cubed
1/2 cup light cream cheese
1/4 cup chopped onion
3 tbsp Chablis (or other dry white wine)
2 tbsp fat free sour cream
2 tsp Dijon mustard
1 tsp white wine Worcestershire sauce
1/4 tsp paprika
1/4 tsp ground white pepper
2 tbsp chopped fresh parsley
Vegetable cooking spray
1/8 tsp paprika
Fresh parsley sprigs (optional, for garnish)
Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain; set aside 1 tomato. Coarsely chop remaining tomato; set aside.
Position knife blade in food processor bowl. Add turkey and next 8 ingredients; process until smooth, scraping sides of processor bowl once.
Transfer mixture to a medium bowl; stir in chopped tomato and chopped parsley. Spoon mixture into a 4 cup mold coated with cooking spray. Cover and chill 8 hours.
TO SERVE:
Unmold pate onto serving platter. Sprinkle with paprika. Cut remaining softened sun-dried tomato into thin strips, and arrange over pate. Garnish with parsley sprigs, if desired.
Makes 4 cups
Source: Cooking Light Annual Cookbook, 1994
Risa G.: My favorite low fat or non fat snacks are:
Snackwell Chocolate Chip cookies
Snackwell Vanilla or Chocolate Sandwich Cookies
Mancini Cherries & berries (dried fruit)
Quaker Rice Cakes - Chocolate flavor & Caramel
Apples (Royal Gala or Fuji)
Navel Oranges
Red Flame Grapes (no seeds!!)
Fat Free Yogurt (either stonyfield or Columbo)
(my son and I love the blueberry, peach & blk. cherry)
I lost most of my weight by eating mainly fruit as a snack. But I did have cravings at night for the Snackwell cookies and Snackwell chocolate yogurts. They taste like chocolate pudding.
TIP: Sundried Tomatoes as a Substitute for Golden Raisins:
Snip sundried tomatoes into raisin-sized pieces. Soak in orange juice. Use alongside or in place of the golden raisins. (I use my soaked, chopped tomatoes in carrot salad in place of the more expensive raisins, and hard to tell the difference.)
Source: Bimini44
HOMEMADE CONDENSED CREAM OF CHICKEN SOUP MIX
"Use this in place of canned cream soups in cooking, much lower in fat and salt then regular soup. Trick is to have it made ahead of time."
2 cups instant nonfat dry milk powder
3/4 cup cornstarch
about 1/4 cup chicken bouillon granules (may use low sodium)
2 tablespoons onion flakes
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
TO SUBSTITUTE FOR 1 CAN CONDENSED SOUP:
Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to casserole as you would a canned product.
Makes the equivalent of 9 cans condensed cream of chicken soup Source: Eat-LF
Jonette: I use applesauce when I make meatloaf. I love it. I think it makes the loaf moist. I also like to use Heinz 57 sauce. The smell of it on the loaf is heavenly, I think.
STRAWBERRY-VANILLA PIE
"This turned out very well. The crust is not particularly sweet and has a much different flavor than graham crackers. This recipe should be adaptable to several different fruit and pudding flavors. I plan on trying banana and chocolate next. You could probably also add 1/2 cup sour cream (fat free, of course) to the mixed pudding to give it a richer flavor."
FOR THE CRUST:
1 1/2 cups Grape Nuts cereal (not flakes)
6 ounces frozen apple juice concentrate, thawed (may need less)
FOR THE FILLING:
1 cup sliced or quartered strawberries (enough to cover the bottom of the crust)
1 package vanilla pudding mix (I used Jello instant sugar free)
1 3/4 cup skim milk
TO MAKE THE CRUST:
Mix cereal and juice concentrate and let sit until liquid is absorbed. (This took about 30-40 minutes. I thought 6 oz was a little too much. You might want to take out a couple of tablespoons of juice.)
Press into a 10 inch pie pan. (The original did not call for baking, but I baked it for about 10 minutes at 350 degrees F. It was just starting to brown on the edges.)
TO ASSEMBLE THE PIE:
Layer berries in bottom of pie crust.
Mix pudding with milk according to package directions. (I'm sure a cooked and cooled pudding would work as well.) Pour over strawberries and chill for at least 1 hour until set.
Slice and serve.
Source: Jennifer Herl
TIRAMISU
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream
2 tablespoons dark rum
8 ounces lowfat vanilla yogurt
1 (8 ounce) package Neufchatel cheese (low fat cream cheese)
1 1/4 cups hot water
1 tablespoon plus 1/2 teaspoon instant espresso granules
40 ladyfinger cookies
1/2 teaspoon unsweetened cocoa powder (for garnish)
Position knife blade in food processor bowl; add sugar, cottage cheese, sour cream, rum, yogurt and Neufchatel cheese. Process until smooth; set aside.
Combine 1 1/4 cups hot water and espresso granules in a small bowl.
Split ladyfingers in half lengthwise; quickly dip 20 halves, cut side down, into espresso. Place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange, dipped side down, on top of first layer.
Spread 2 cups cheese mixture evenly over ladyfinger halves. Repeat procedure with remaining ladyfinger halves, espresso and cheese mixture.
Place one toothpick in each corner and one in the center of tiramisu, to prevent plastic wrap from sticking to cheese mixture; cover with plastic wrap. Refrigerate for 8 to 24 hours.
Remove toothpicks; sprinkle with cocoa powder.
Makes 9 servings
Per serving: 222 calories, 7.5g fat, 30% calories from fat
Source: Cooking Light, Guilt-Free Desserts
WHITE CHOCOLATE CHEESE CAKE
3 lb. cream cheese
1 1/2 cups sugar
1/2 cup flour
6 eggs
8 oz. white chocolate, melted
1 cup heavy (whipping) cream
1 teaspoon vanilla
White Chocolate Sauce (optional, for topping, recipe follows)
Preheat oven to 300 degrees F. Grease 2 (10-inch) spring form pans.
Place cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Scrape down bowl and add melted white chocolate. While mixer is running on a very low speed, slowly add heavy cream and vanilla; blend well.
Pour mixture into spring form pans. Place cheesecake pans in a water bath filled with warm water.
Bake for 50 to 60 minutes, or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Serve with White Chocolate Sauce, if desired.
WHITE CHOCOLATE SAUCE
1 cup heavy (whipping) cream
2 cups white chocolate, finely chopped
2 oz. liqueur
Place heavy cream on a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add liqueur and continue stirring until incorporated. Pour over chilled cheesecake and serve.
Makes 2 (10-inch) cheesecakes (You can freeze one of them, they freeze beautifully.)
From: Judy
Liz: What I've done is heat up the applesauce, either in a pot or in the microwave and then add the red hots, stirring them in until they dissolve. Yummmm.
EASY CHEESECAKE
2 cups 1% fat cottage cheese
3/4 cup frozen egg substitute, thawed
1/2 cup light cream cheese
1/2 cup plus 1 tablespoon sugar, divided use
1/4 teaspoon vanilla extract
1/3 cup low fat or fat free vanilla yogurt
1 tablespoon sugar
1/8 teaspoon lemon juice
Mint leaves (optional, for garnish)
Preheat oven to 300 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
Combine cottage cheese, egg substitute, cream cheese, 1/2 cup sugar and vanilla extract in a blender container; cover and process until smooth. Pour mixture into prepared pan.
Bake for 35 minutes, or until edges are set.
Combine yogurt, the remaining 1 tablespoon sugar and lemon juice; stir well. Spread evenly over cheesecake.
Bake for an additional 5 minutes. Cool for 15 minutes. Cover and chill for at least 2 hours.
To serve, garnish with mint leaves, if desired.
Makes 8 servings
Per serving: 146 calories, 3.1g fat, 19% calories from fat
Source: Cooking Light, Guilt-Free Desserts
FRUIT-FILLED CHOCOLATE TACOS
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons fat free milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon salt
FOR THE FRUIT FILLING:
1/2 cup sliced fresh strawberries
1/2 cup sliced mango
1 kiwi fruit, peeled and sliced
1 starfruit, sliced
Combine flour, sugar, cocoa powder, milk, oil, vanilla extract, egg white and salt in a medium mixing bowl; beat at medium speed until smooth. Cover and chill for 2 hours.
WHEN READY TO COOK:
Place an 8-inch nonstick skillet over medium heat just until hot. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so that batter covers the bottom in a thin film. Cook for about 2 minutes. Flip tortilla and cook for about 1 minute on the other side. Remove tortilla from pan and drape over a tine of a wire rack suspended over a large bowl. cool for 15 minutes. Repeat procedure with remaining batter.
Arrange fruit in chocolate taco shells.
Makes 6 servings
Per serving: 129 calories, 4.9g fat, 34% calories from fat
Source: Cooking Light, Guilt-Free Desserts
ICY FRUIT WREATH
2 cups crushed ice
4 clusters seedless grapes
4 orange slices, 1/4-inch thick
1/2 Rome apple, thinly sliced
1/2 Granny Smith apple, thinly sliced
2 cups unsweetened apple juice
Place crushed ice in the bottom of a 6-cup ring mold. Lay grape clusters over ice. Arrange orange and apple slices around grapes. Carefully pour apple juice around the fruit almost to the top of the mold. Freeze for 8 hours.
To unmold, place mold in a large bowl of warm water for 5 seconds. Carefully unmold ring and place, fruit side up, in a filled punch bowl.
Source: Cooking Light, Guilt-Free Desserts
GLAZED STRAWBERRY YOGURT SQUARES
2 cups Bisquick baking mix
3/4 cup sugar, divided use
2 tbsp butter or margarine
1 cup strawberry yogurt
2 large eggs
1/2 tsp vanilla
3 fruit roll-ups strawberry fruit snacks
Preheat oven to 375 degrees F.
Mix Bisquick, 1/4 cup sugar and the butter with fork till crumbly. Reserve 1/4 crumb mixture; press remaining mixture in bottom of ungreased 8x8x2-inch pan.
Bake 10 to 15 minutes, or until light brown.
Mix the remaining 1/2 cup sugar and remaining ingredients except fruit roll-ups; pour over baked layer. Completely cover top of yogurt mixture with opened fruit roll-ups, cutting to fit if necessary. Sprinkle with reserved crumb mixture.
Return to oven; bake about 20 minutes longer, or until wooden pick in center comes out clean. Cool 15 minutes. Cut into squares.
Makes 16 squares
LOW FAT FRUIT DIP
1 can Comstock Lemon Pie Filling
1 container low fat or fat free Cool Whip, thawed
Mix together. Great with fresh fruit!
CHOCOLATE-OAT NO-FAT CHEWIES
1 cup oats, uncooked
2/3 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup sifted unsweetened cocoa powder (I used Dutch processed)
1 tsp. baking powder
1/2 tsp. ground black pepper (I used 1/4 tsp. 'cause it was too strange, but it was enough for me)
1/4 tsp. salt
2 egg whites
1/3 cup corn syrup
2 tbsp. water
1 tsp. vanilla
1 cup crisp rice cereal (Rice Krispies)
Preheat oven to 350 degrees F. Line cookie sheets with baking parchment.
Mix together the oats, flour, sugar, cocoa powder, baking powder, pepper and salt.
Whisk together egg whites, corn syrup, water and vanilla. Stir into dry ingredients and add rice cereal. Drop by tablespoons onto cookie sheets.
Bake 12 minutes or until set on outside but soft inside. Cool 5 minutes then remove to a wire rack. Store airtight for 2 days.
Makes 2 dozen / 56 calories each
Source: Field of Roses adapted from Our Favorite Recipes
MASHED POTATO DOUGHNUTS
"I obtained this recipe from my paternal grandmother. I know she has had the recipe for at least 50 years, but don't know how she got it. She would always fix these doughnuts when my family went to her house at Xmas. This is a very easy recipe and the doughnuts are very good, I think. These are a kind of cake doughnut. This recipe makes several dozen. If you are just serving about 2-6 people, then I would definitely halve the recipe." - Susan Statom
4 1/2 cups all purpose flour, divided use
1 cup white granulated sugar
1 cup buttermilk
1 cup mashed potatoes
2 tbsp. vegetable oil
2 large eggs, beaten
4 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. vanilla
Combine all ingredients except 2 cups of the flour. Add remaining 2 cups flour at end of mixing. Put dough in bowl and cover. Refrigerate dough overnight.
The next day, roll out dough and cut with doughnut cutter.
Fry cut out doughnuts in hot oil (375 degrees F), until browned. Drain on paper towels. Sprinkle with powdered sugar, if desired.
Source: Susan Statom
MALASADAS
"Like doughnuts without the holes, this recipe is very popular in Hawaii."
1 package active yeast
1 tsp plus 1/2 cup sugar, divided use
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 tsp salt
1/4 cup butter, melted
6 eggs
1 cup evaporated milk
1 cup water
vegetable oil (for deep frying)
sugar and dash of nutmeg (for rolling after frying)
Mix yeast with 1 teaspoon sugar and add to 1/4 cup warm water. Let stand for 5 minutes.
Sift flour, remaining 1/2 cup sugar and salt together. Stir in melted butter; set aside.
Beat eggs and evaporated milk together and add to flour mixture. Add yeast mixture and mix well. Dough will be sitcky. Cover and let dough rise until doubled.
Punch down dough. Let dough rise a second time.
Heat oil in deep fryer until 375 degrees F.
Dip fingertips in bowl of oil or softened butter, then pinch off golf size pieces of raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden on the other side. Drain on paper towels and roll in sugar-nutmeg mixture. Serve immediately.
Note: This recipe doubles well.
Makes 5 dozen
Source: Unknown
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