Recipe: Low Fat Recipes (16) - 09-05-97 Recipe Swap (updated)
Recipe Collections16 LOW FAT RECIPES
September 5, 1997 Recipe Swap
RECIPES IN THIS FILE:
Creamy Salsa Dip
Vegetarian Unstuffed Cabbage Rolls
Apple Butter - Graham Kerr
Cheese and Nut Pepper Slices
Thickener for Crock Pot Stews
Crab-Filled Snow Pea Pods
Fat Free Sugar Cookies
Angel Cookies
Apple Butter Muffins
Chili Dogs
Pumpkin Butter
Pear Butter
Fresh Tomato Basil Soup
Low Fat Russian Dressing
Low Fat Thousand Island
Creamy Pasta Primo
CREAMY SALSA DIP
From: Candy,VA
1 jar salsa
2 cups no fat sour cream
1 pkg taco seasoning mix
Blend all together. Serve with baked tortilla chips
APPLE BUTTER
Source: Graham Kerr
4 medium apples (Granny Smith or Winesap)
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 teaspoon grated lemon rind
Dash ground cloves
Dash ground allspice
1/4 teaspoon freshly grated nutmeg
Peel, core and slice apples. Combine apples, juice, 1/4 cup water and raisins. Bring to a boil. Cover and simmer until apples are softened (about 1 1/2 hours).
Process in a blender or food processor until smooth and return to the saucepan.
Continue to simmer on very low heat. Add remaining ingredients and cook another 30 minutes until very thick and a nice dark brown.
To Microwave (for 650 watt oven):
Combine apples, juice, water and raisins in casserole dish. Microwave on high (100%), covered, for 10 minutes. Stir halfway through. Process until smooth. Add remaining ingredients and microwave on medium (50%), covered, another 10 minutes. Stir halfway through. Uncover and cook on medium another 3 minutes or until it has thickened to your liking.
CHEESE AND NUT PEPPER SLICES
From: Candy,VA
Makes 8 servings
1 medium red, yellow or green bell pepper
1/4 pound Swiss or Gruyere cheese, shredded
1/4 cup low fat whipped cream cheese
2 ounces pecan halves (reserve 8 for garnish)
Remove and discard stem, seeds & membranes from pepper, rinse and thoroughly dry inside.
In bowl of food processor combine cheeses and pecan halves, process until well blended.
Spoon cheese mixture into each pepper. Using back of a spoon, pack mixture firmly to remove air pockets. Wrap stuffed pepper in plastic wrap and refrigerate until firm, 2-12 hours.
To serve, cut pepper crosswise for a total of 8 equal slices. Garnish each slice with pecan half.
THICKENER FOR CROCK POT STEWS
Source: Deborah Kirwan
"I found a wonderful, easy way to thicken crockpot stews. When you put the ingredients into the crock pot, add 1/4 cup of arborio rice.
Cook on low heat for 8 or more hours. By the time the stew is done, the rice will have disintegrated and thickened the gravy nicely. Nothing to do at the last minute. And best of all - no added fat. I don't know whether other types of rice would work the same way. Arborio is such a nice, creamy rice that it works perfectly. Give it a try."
CRAB FILLED SNOW PEA PODS
Candy,VA
2 oz frozen crabmeat, thawed and drained
2 tbsp cream cheese (regular or low fat)
1 tbsp minced scallion
1 tbsp sour cream (regular or low fat)
2 tsp chili sauce (or cocktail sauce)
1 tsp horseradish
1 tsp lemon juice
20 snow pea pods, stem ends and strings removed, blanched
8 scallion brushes (optional, for garnish)
In small bowl combine all ingredients except pea pods; mix well.
Split each pea pod in half lengthwise along string side and fill each pod with equal amount crab mixture (may use pastry bag).
Arrange pods on serving platter and cover with plastic wrap. Refrigerate until chilled.
Garnish with scallion brushes, if desired.
FAT FREE SUGAR COOKIES
Source: Lou B. Parris
1 (4 oz.) pkg. Egg Beaters
2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
2 cups flour
Preheat oven to 350 degrees F.
In a medium bowl, mix the above ingredients together one at a time. Blend well after each addition (dough should be fairly dry).
Drop dough onto a cookie sheet that has been lightly sprayed with cooking spray.
Bake for 10-12 minutes. Cool for about 3-5 minutes before removing from cookie sheet.
ANGEL COOKIES
Source: Reggie Dwork
Makes 30 cookies
"This cookie recipe is from a friend of mine...she makes them all the time and absolutely loves them." - Sally Eisenberg
1 box angel food cake mix
1/2 cup water
1 cup dried fruit, finely chopped
Preheat oven to 400 degrees F.
Combine (dry) cake mix and 1/2 cup water; stir in the fruit.
Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil.
Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely.
APPLE BUTTER MUFFINS
Source: Jenni Miller
Makes 12 muffins
Jenni: "This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great autumn treat. I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat. I have no idea what the exact fat count is, but the only "evil" ingredient is the eggs; you may be able to decrease the fat further by using egg beaters instead of eggs, but I've never been that daring. (I've wasted a lot of ingredients by unsuccessfully trying to make a recipe fat-free, so I'm a little wary about it.)
P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good. I wonder how chopped dates would be?"
2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins (optional)
Preheat oven to 400 degrees F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
CHILI DOGS (LOW FAT CHILI SAUCE)
Source: Anita A. Matejka
6 fat-free hot dogs, cooked
FOR THE CHILI SAUCE:
1/2 tsp olive oil
1/2 lb ground skinless chicken breast
1/2 cup chopped onion
1 clove garlic, minced
1 (15 1/2 oz) can dark red kidney beans, drained
1 (8 oz) can no-salt-added tomato sauce
2 tsp chili powder
FOR SERVING:
6 hot dog buns
1/2 cup grated fat-free cheddar cheese
1/2 cup chopped onion
TO MAKE THE CHILI SAUCE:
In a skillet, heat oil over medium heat. Add chicken, 1/2 cup onions, and garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
TO SERVE:
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining onion over each hot dog.
PEAR BUTTER
Source: 500 Low-Fat Fruit and Vegetable Recipes by Sarah Schlesinger
Makes 9 servings
"Pear butter can be stored in the refrigerator for several weeks. Use it as a spread instead of margarine"
3 pounds ripe pears, peeled, quartered, cored, and cut in 1-inch cubes
2 tablespoons water
2 cups unsweetened applesauce
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
Place pears and 2 tablespoons water in a large heavy saucepan. Cover and simmer over medium-low heat about 20 minutes or until pears are tender. Drain.
Puree pears in a food processor or blender.
Return pear puree to saucepan with applesauce, sugar, lemon juice, vanilla, and nutmeg. Bring to a simmer over medium heat and reduce heat to low. Simmer, covered but with lid slightly ajar, for 1 hour.
Spoon into jars, cool, then cover tightly and refrigerate.
VARIATION:
User 4 cans (16 ounces each) water-packed pear halves, drained, instead of fresh pears. Omit the first step (cooking the pears).
FRESH TOMATO BASIL SOUP
Adapted from source: The Philadelphia Inquirer
Makes 10 servings
2 large onions, peeled and coarsely chopped (about 4 cups)
5 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded, coarsely chopped (optional, or to taste)
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. ground cumin
4 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped (about 6 1/2 cups pulp and juice)
1 (14 1/2 oz.) can low sodium, low fat veggie broth
1/2 cup dry white wine
5 sundried tomato halves (not packed in oil)
1 (12 oz.) can evaporated skimmed milk
1/2 cup chopped fresh basil leaves
In a large kettle, saute onions (in your favorite sauteing liquid) very slowly until lightly golden.
Add chopped garlic and jalapeno pepper and cook one or two minutes longer.
In a small dish combine flour, salt, sugar and cumin. With a long sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute, until flour starts to stick to the bottom of the pan. Stir in tomatoes, broth and wine, and increase heat to medium-high. Stir frequently until mixture comes to a boil and thickens slightly.
Add the sun dried tomatoes halves, reduce heat to low, cover and simmer for 35 minutes.
Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth.
Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm.
LOW FAT RUSSIAN DRESSING
From: Risa G.
Makes 1 cup
1 cup fat free mayonnaise
1 tablespoon chili sauce (like Heinz)
1 teaspoon dried green pepper flakes (or 3 teaspoons finely chopped bell pepper)
1 teaspoon celery seeds, crushed
Pinch of sugar
Pinch of dried parsley
Place all ingredients in blender. Mix on high for 1 minute.
Store in airtight container in refrigerator for up to 2 weeks.
Serve over salads or fresh vegetables.
LOW FAT THOUSAND ISLAND DRESSING
From: Risa G.
Makes 1 cup
1 cup fat free mayonnaise
1/4 cup light evaporated milk
2 Tablespoons chili sauce (like Heinz)
1 hard boiled egg
2 Tablespoons diced celery
2 Tablespoons diced green bell pepper
2 Tablespoons diced green onion
1 teaspoon dill pickle relish
1 teaspoon sweet pickle relish
Place all ingredients in blender. Mix on high for 2 minutes.
Store in airtight container in refrigerator for up to 2 weeks.
Serve over salads or fresh vegetables.
CREAMY PASTA PRIMO
From: Risa G., NJ
1 cup light evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
1 cup chopped broccoli
2 carrots, sliced
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1 (16 ounce) can Italian style stewed tomatoes
1 (8 ounce) can tomato sauce
1/4 cup red cooking wine
Hot cooked pasta (for serving)
Place milk, flour, Italian seasoning and basil in blender; mix well and set aside.
In large nonstick skillet over medium heat, saute vegetables in broth until tender.
Stir in milk mixture, bring to boil for 1 minute. Reduce heat to low.
Add stewed tomatoes, tomato sauce and wine; stir to combine. Cover and simmer for 20 minutes; stirring occasionally.
When vegetable sauce is completely cooked, toss with pasta and serve.
Make 6 servings; Per serving: 131 Calories, less than 1 Fat Gram
September 5, 1997 Recipe Swap
RECIPES IN THIS FILE:
Creamy Salsa Dip
Vegetarian Unstuffed Cabbage Rolls
Apple Butter - Graham Kerr
Cheese and Nut Pepper Slices
Thickener for Crock Pot Stews
Crab-Filled Snow Pea Pods
Fat Free Sugar Cookies
Angel Cookies
Apple Butter Muffins
Chili Dogs
Pumpkin Butter
Pear Butter
Fresh Tomato Basil Soup
Low Fat Russian Dressing
Low Fat Thousand Island
Creamy Pasta Primo
CREAMY SALSA DIP
From: Candy,VA
1 jar salsa
2 cups no fat sour cream
1 pkg taco seasoning mix
Blend all together. Serve with baked tortilla chips
APPLE BUTTER
Source: Graham Kerr
4 medium apples (Granny Smith or Winesap)
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 teaspoon grated lemon rind
Dash ground cloves
Dash ground allspice
1/4 teaspoon freshly grated nutmeg
Peel, core and slice apples. Combine apples, juice, 1/4 cup water and raisins. Bring to a boil. Cover and simmer until apples are softened (about 1 1/2 hours).
Process in a blender or food processor until smooth and return to the saucepan.
Continue to simmer on very low heat. Add remaining ingredients and cook another 30 minutes until very thick and a nice dark brown.
To Microwave (for 650 watt oven):
Combine apples, juice, water and raisins in casserole dish. Microwave on high (100%), covered, for 10 minutes. Stir halfway through. Process until smooth. Add remaining ingredients and microwave on medium (50%), covered, another 10 minutes. Stir halfway through. Uncover and cook on medium another 3 minutes or until it has thickened to your liking.
CHEESE AND NUT PEPPER SLICES
From: Candy,VA
Makes 8 servings
1 medium red, yellow or green bell pepper
1/4 pound Swiss or Gruyere cheese, shredded
1/4 cup low fat whipped cream cheese
2 ounces pecan halves (reserve 8 for garnish)
Remove and discard stem, seeds & membranes from pepper, rinse and thoroughly dry inside.
In bowl of food processor combine cheeses and pecan halves, process until well blended.
Spoon cheese mixture into each pepper. Using back of a spoon, pack mixture firmly to remove air pockets. Wrap stuffed pepper in plastic wrap and refrigerate until firm, 2-12 hours.
To serve, cut pepper crosswise for a total of 8 equal slices. Garnish each slice with pecan half.
THICKENER FOR CROCK POT STEWS
Source: Deborah Kirwan
"I found a wonderful, easy way to thicken crockpot stews. When you put the ingredients into the crock pot, add 1/4 cup of arborio rice.
Cook on low heat for 8 or more hours. By the time the stew is done, the rice will have disintegrated and thickened the gravy nicely. Nothing to do at the last minute. And best of all - no added fat. I don't know whether other types of rice would work the same way. Arborio is such a nice, creamy rice that it works perfectly. Give it a try."
CRAB FILLED SNOW PEA PODS
Candy,VA
2 oz frozen crabmeat, thawed and drained
2 tbsp cream cheese (regular or low fat)
1 tbsp minced scallion
1 tbsp sour cream (regular or low fat)
2 tsp chili sauce (or cocktail sauce)
1 tsp horseradish
1 tsp lemon juice
20 snow pea pods, stem ends and strings removed, blanched
8 scallion brushes (optional, for garnish)
In small bowl combine all ingredients except pea pods; mix well.
Split each pea pod in half lengthwise along string side and fill each pod with equal amount crab mixture (may use pastry bag).
Arrange pods on serving platter and cover with plastic wrap. Refrigerate until chilled.
Garnish with scallion brushes, if desired.
FAT FREE SUGAR COOKIES
Source: Lou B. Parris
1 (4 oz.) pkg. Egg Beaters
2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
2 cups flour
Preheat oven to 350 degrees F.
In a medium bowl, mix the above ingredients together one at a time. Blend well after each addition (dough should be fairly dry).
Drop dough onto a cookie sheet that has been lightly sprayed with cooking spray.
Bake for 10-12 minutes. Cool for about 3-5 minutes before removing from cookie sheet.
ANGEL COOKIES
Source: Reggie Dwork
Makes 30 cookies
"This cookie recipe is from a friend of mine...she makes them all the time and absolutely loves them." - Sally Eisenberg
1 box angel food cake mix
1/2 cup water
1 cup dried fruit, finely chopped
Preheat oven to 400 degrees F.
Combine (dry) cake mix and 1/2 cup water; stir in the fruit.
Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil.
Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely.
APPLE BUTTER MUFFINS
Source: Jenni Miller
Makes 12 muffins
Jenni: "This recipe is a real crowd-pleaser, fills the house with a delicious aroma, and is a great autumn treat. I successfully changed the original half-cup of butter to a half-cup of applesauce to lower the fat. I have no idea what the exact fat count is, but the only "evil" ingredient is the eggs; you may be able to decrease the fat further by using egg beaters instead of eggs, but I've never been that daring. (I've wasted a lot of ingredients by unsuccessfully trying to make a recipe fat-free, so I'm a little wary about it.)
P.S. This is a very versatile recipe. I've made it with pumpkin butter, and it was yummy. I've made it with nuts, but of course, that raises the fat. A friend made it with apricots (dried, I assume?) and that was very good. I wonder how chopped dates would be?"
2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins (optional)
Preheat oven to 400 degrees F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
CHILI DOGS (LOW FAT CHILI SAUCE)
Source: Anita A. Matejka
6 fat-free hot dogs, cooked
FOR THE CHILI SAUCE:
1/2 tsp olive oil
1/2 lb ground skinless chicken breast
1/2 cup chopped onion
1 clove garlic, minced
1 (15 1/2 oz) can dark red kidney beans, drained
1 (8 oz) can no-salt-added tomato sauce
2 tsp chili powder
FOR SERVING:
6 hot dog buns
1/2 cup grated fat-free cheddar cheese
1/2 cup chopped onion
TO MAKE THE CHILI SAUCE:
In a skillet, heat oil over medium heat. Add chicken, 1/2 cup onions, and garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
TO SERVE:
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining onion over each hot dog.
PEAR BUTTER
Source: 500 Low-Fat Fruit and Vegetable Recipes by Sarah Schlesinger
Makes 9 servings
"Pear butter can be stored in the refrigerator for several weeks. Use it as a spread instead of margarine"
3 pounds ripe pears, peeled, quartered, cored, and cut in 1-inch cubes
2 tablespoons water
2 cups unsweetened applesauce
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
Place pears and 2 tablespoons water in a large heavy saucepan. Cover and simmer over medium-low heat about 20 minutes or until pears are tender. Drain.
Puree pears in a food processor or blender.
Return pear puree to saucepan with applesauce, sugar, lemon juice, vanilla, and nutmeg. Bring to a simmer over medium heat and reduce heat to low. Simmer, covered but with lid slightly ajar, for 1 hour.
Spoon into jars, cool, then cover tightly and refrigerate.
VARIATION:
User 4 cans (16 ounces each) water-packed pear halves, drained, instead of fresh pears. Omit the first step (cooking the pears).
FRESH TOMATO BASIL SOUP
Adapted from source: The Philadelphia Inquirer
Makes 10 servings
2 large onions, peeled and coarsely chopped (about 4 cups)
5 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded, coarsely chopped (optional, or to taste)
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. ground cumin
4 1/2 lbs. ripe tomatoes, peeled, seeded and coarsely chopped (about 6 1/2 cups pulp and juice)
1 (14 1/2 oz.) can low sodium, low fat veggie broth
1/2 cup dry white wine
5 sundried tomato halves (not packed in oil)
1 (12 oz.) can evaporated skimmed milk
1/2 cup chopped fresh basil leaves
In a large kettle, saute onions (in your favorite sauteing liquid) very slowly until lightly golden.
Add chopped garlic and jalapeno pepper and cook one or two minutes longer.
In a small dish combine flour, salt, sugar and cumin. With a long sturdy whisk, stir flour mixture into the onions and garlic. Cook for one minute, until flour starts to stick to the bottom of the pan. Stir in tomatoes, broth and wine, and increase heat to medium-high. Stir frequently until mixture comes to a boil and thickens slightly.
Add the sun dried tomatoes halves, reduce heat to low, cover and simmer for 35 minutes.
Puree soup in batches in a blender or food processor, stirring well after each batch. The soup should be thick and smooth.
Return soup to the kettle and stir in the evaporated skim milk and basil. Heat on low until soup reaches a simmer. Serve hot or warm.
LOW FAT RUSSIAN DRESSING
From: Risa G.
Makes 1 cup
1 cup fat free mayonnaise
1 tablespoon chili sauce (like Heinz)
1 teaspoon dried green pepper flakes (or 3 teaspoons finely chopped bell pepper)
1 teaspoon celery seeds, crushed
Pinch of sugar
Pinch of dried parsley
Place all ingredients in blender. Mix on high for 1 minute.
Store in airtight container in refrigerator for up to 2 weeks.
Serve over salads or fresh vegetables.
LOW FAT THOUSAND ISLAND DRESSING
From: Risa G.
Makes 1 cup
1 cup fat free mayonnaise
1/4 cup light evaporated milk
2 Tablespoons chili sauce (like Heinz)
1 hard boiled egg
2 Tablespoons diced celery
2 Tablespoons diced green bell pepper
2 Tablespoons diced green onion
1 teaspoon dill pickle relish
1 teaspoon sweet pickle relish
Place all ingredients in blender. Mix on high for 2 minutes.
Store in airtight container in refrigerator for up to 2 weeks.
Serve over salads or fresh vegetables.
CREAMY PASTA PRIMO
From: Risa G., NJ
1 cup light evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
1 cup chopped broccoli
2 carrots, sliced
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1 (16 ounce) can Italian style stewed tomatoes
1 (8 ounce) can tomato sauce
1/4 cup red cooking wine
Hot cooked pasta (for serving)
Place milk, flour, Italian seasoning and basil in blender; mix well and set aside.
In large nonstick skillet over medium heat, saute vegetables in broth until tender.
Stir in milk mixture, bring to boil for 1 minute. Reduce heat to low.
Add stewed tomatoes, tomato sauce and wine; stir to combine. Cover and simmer for 20 minutes; stirring occasionally.
When vegetable sauce is completely cooked, toss with pasta and serve.
Make 6 servings; Per serving: 131 Calories, less than 1 Fat Gram
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