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Betsy (08:03:44 am) : We're sorry we missed you. Tonight's TALK TKL 'On
Food' Chat will begin at 9:00 pm EST - I hope to chat with you later!
In the meantime, for your viewing pleasure:
Recipes from The Uncommon Gourmet by Ellen Helman Available through Amazon
and Betsy's Cookbook Heaven

TORTELLINI SALAD
================
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.
10 ounce package fresh cheese-filled egg tortellini
10 ounce package fresh cheese-filled spinach tortellini
10 ounce package fresh cheese-filled hot pepper tortellini
2 (14 ounce) cans 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
1/3 cup pine nuts, toasted (see below)
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
1. Cook the tortellini according to package directions. Drain well.
2. In a large bowl, combine the cooked pasta, artichoke hearts, black
olives, sun-dried tomatoes, and pine nuts.
3. 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.)
10 to 12 portions
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
1. Preheat the oven to 200 F degrees. Line baking sheets with wire racks.
2. Wash the tomatoes well. Slice them in half lengthwise. Arrange them on
the racks, cup side up. Sprinkle lightly with coarse salt.
3. 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.
4. Store the dried tomatoes in an airtight jar or container - or pack them
in a sterile jar and cover them completely with olive oil for a softer,
richer taste - and store in the refrigerator for up to 2 months.
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
1. Place the peppers on a baking sheet and set under a hot broiler.
2. 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.)
3. 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.
4. Remove the peppers from the bag. Rinse under cold water. The skins
should slip off easily.
5. 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.
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Betsy (9:02:58 pm) : Good evening!! Tonight I thought it might be fun to do
a low fat recipe swap and share low fat cooking tips. Here's a recipe to get
us started:
Date: Thu, 16 Jun 1994 09:13:32 -0500 (CDT)
From: herl jennifer l jenherl@ux1.cso.uiuc.edu
This was last night's supper, served on lettuce leaves. It served two
with enough left to have for lunch today. (I'm getting tired of these 90+
days. We don't have our AC installed yet in our new house.)
Potato Salad (adapted from Ornish's _Eat More, Weigh Less_)
6 medium potatoes, boiled, peeled, and cubed
4 eggs, boiled--use whites only, chopped (give the yolks to the dog or cat)
1 cup chopped onion
1 cup chopped celery
1 cup peas, fresh (or frozen peas, thawed, would be ok probably)
1 cooked boneless, skinless chicken breast, diced
3/4 cup fatfree mayonnaise (I use Weight Watcher's)
3/4 cup fatfree yogurt
2 Tbsp mustard
2 Tbsp relish
1 Tbsp chopped fresh chives
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.
Comments: Ornish's original did not include the chicken, yogurt, peas and
chives. Other fresh veggies (broccoli, grean 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.)
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Betsy (9:11:29 pm) : Here's a low fat Ceasar Salad from Cooking Light
Caesar Salad
Recipe By : Cooking Light Magazine, June, 1994
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Slices French Bread -- 3/4 oz, 3/4 cubes
2 Cloves Garlic -- Crushed
8 Cups Romaine Lettuce -- Loosely Packed
1/2 Cup Parmesan cheese -- 1 oz, shaved
3 Tablespoons Water
3 Tablespoons Lemon Juice
2 1/2 ts olive oil
1 ts Dijon Mustard
1 ts Worcestershire sauce -- 72% less sodium
1 ts Anchovy paste
1/2 ts 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 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.
Yield: 4 servings (serving size: 2 cups).
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.
(To shave the cheese into thin slivers, pull a vegetable peeler or a
cheese plane across the top of a chunk of fresh Parmesan.)
These notes were compiled by Mary S. Creel, R.D., the food editor of
Cooking Light.
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Betsy (9:12:58 pm) : I did a very quick bean dish tonight - mixed one can
drained and rinsed white kidney beans with chunky salsa and zapped in the
microwave.
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Risa G. (9:16:34 pm) : Betsy, the Caesar Salad looks good. 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.
Betsy, I copied a few of the recipes from last night.
Some of them including the Watermelon Salsa you gave
me sound really good.
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Betsy (9:19:51 pm) : Those are good tips Risa. I just got RS Farewell to Fat
Cookbook.
CROCK POT LAYERED DINNER (Vegan) (Servings: 8)
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional Vegetables:mushrooms, broccoli and green beans Sauce:
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Layer vegetables in large casserole in order given. Mix together ingredients
for sauce and pour over vegetables. Cook six hours at high or 12 at low.
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!! Hope you like it!!
Marlaina Lieberg
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Betsy (9:25:10 pm) : Great Bubbles, that will save a few trees!!
Cinnamon Yogurt Muffins
Recipe By : Lean And Luscious
Serving Size : 8 Preparation Time :0:30
Categories : Bread/Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c flour
1 1/2 tsps baking powder
3/4 tsp baking soda
2 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg white -- whipped
1/2 c plain nonfat yogurt
3 tbsps applesauce -- at room temperature
1 1/2 tsps vanilla
10 tsps sugar
Preheat oven at 350. Prepare 8 muffin tins with cooking spray and
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.
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Risa G. (9:27:29 pm) : I got cut off there. Here is a really good one from
Richard Simmons Farewell to Fat:
Chesapeake Bay Crab Cakess
Makes 8 servings
Tarrgon Sauce
1/4 c. reduced fat mayo (I use Kraft Fat Free)
1/4 c. sweet pickle relish
2 T. each skim milk & Dijon mustard
1 T. chopped tarragon
1 T. chopped fresh parsley
Crab Cakes
16 oz. canned crabmeat or fresh lump crabmeat
1/4 c. reduced fat mayo
1/2 c. unseasoned bread crumbs
1/4 c. finely chopped scallion
1 T. dijon mustard
1 large egg white
4 drops hot pepper sauce
non stick cooking spray
1. Sauce: In small bowl, combine mayo, relish, milk, mustard, tarragon and
parsley. Cover and refrigerate until ready to use.
2. Crab Cakes: In medium bowl, combine crab, mayo, 1/4 . bread crumbs,
scallions, mustard, egg white, and pepper sauce just until blended. Shape
into eight 3" patties. Dip each into remaining bread crumbs to coat.
3. 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 sauce.
I also find this works with white fish like flounder to make really good
fish cakes. Only 3 grams of fat for a serving.
Hi Bubbles!
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Betsy (9:28:56 pm) : Hello Velma :)))
Ohhh Risa, I have to try that! Sorry you got cut off :(
FRENCH VANILLA COFFEE MIX
From the Cooking Light 1993 cookbook
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.
To serve, spoon 1 tablespoon coffee mixture into a mug. Add 3/4 cup
hot water, and stir well. Yield: 32 servings.
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Betsy (9:31:58 pm) : This looks good:
Low Fat Shakes (High in calcium!)
From: susanm@wing.net (Susan Murie)
1 cup of low fat milk
2-3 tablespoons non-fat dry milk
1-2 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.
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Betsy (9:34:45 pm) : Yum Velma!
Here's a list of ff snack ideas that I found on the Net:
ï Dried apricots
ï Pretzels...Mr Phipp's Fat-Free if you can find 'em!
ï Mini rice cakes (I like the caramel flavor best -- not too sweet)
ï SnackWell's cinnamon graham cookies (fat-free! and yummy)
ï Bagels (with or without FF cream cheese or UltraPromise FF margarine),
ï Pita chips (I make my own... cut pitas into small triangles (1") &
separate the top & bottom, spray the "fuzzy" side (formerly the inside) with
PAM, sprinkle with cayenne, or italian seasoning, or cinnamon sugar, or
whatever, then bake until crispy)
ï Instant oatmeal
ï FF pudding or yogurt, with or without FF granola in it
ï FF granola bars
ï Raisins
ï Yogurt
ï Louise's fat free carmel corn.
ï Apples
ï Pears
ï Peaches
ï Nectarines
ï Plums
ï Oranges
ï GrapefruitF
ï at-free chips and salsa
ï Carrots/celery/broccoli/etc veggies and put in baggie,
ï "Bird seed" - Throw together: small pretzels, raisins and/or other dried
fruits, Cheerios, Frosted shredded wheat, (really any dry cereal you like)
ï Healthy Choice no-fat string cheese sticks.
ï Kellogs lowfat granola bars - 1.5 g fat / 80 cal.
ï Skinny corn chips - 3g fat/ oz
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Betsy (9:37:02 pm) :
Cooking Light Cookbook 1994
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 turekey breast, cubed
1/2 cup light process cream cheese product
1/4 cup chopped onion
3 tbsp Chablis or other dry white wine
2 tbsp nonfat sour cream alternative
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)
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.
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.
Yield 4 cups (19 calories per tablespoon)
Protein 2.4g; Fat 0.6g; Carb. 1.0g
(I think it should have a dash or two of Tabasco in it!)
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Risa G. (9:38:48 pm) : 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.
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Betsy (9:42:00 pm) : Here's a good tip. Velma might be a good raisin
substitute for you:
From: Bimini44@aol.com
Snip sundried tomatoes into 'raisin-sized pieces'. soak in orange juice, and
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 diff.)
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Risa G. (9:44:47 pm) : Velma, if you don't like raisins or can't eat them
for some reason, they also make cranberries, cherries and blueberries dried.
The blueberries are delicious. The cranberries aren't as tangy as the fresh
ones.
Thanks, Betsy. I've been trying to eat low fat (except for some weekend
excursions into the world of "Fat") for about six months now. I've learned a
lot.
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Betsy (9:45:16 pm) : I think I've posted this one before:
Homemade "cream" soup mix
Recipe By : Eat-lf
Serving Size : 9 Preparation Time :0:00
Categories : Dry Mixes/ Spice Blends Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup chicken bouillon -- (approximately)
2 tablespoons onion flakes
1 teaspoon basil leaves
1 teaspoon thyme
1/2 teaspoon pepper
Combine all ingredients, mixing well. Store in an airtight container until
ready to use.
To substitute for 1 can of 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 of soup.
- - - - - - - - - - - - - - - - - -
NOTES : 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.
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Velma (9:46:12 pm) : I have lots of blueberries coming on, and I just said
to my husband the other day, I'm going to try drying some this year. A lot
of the store bought muffins use dried.
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Risa G. (9:48:45 pm) : I find that sun dried tomatoes are cheaper at one of
the wholesale places like "Sams Club" or "Price Club." That is where I get
my Cherries & Berries which I put into cereal each morning.
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Risa G. (9:52:32 pm) : Betsy, the Cherries & berries by Mancini are terrific. Sweet and tart at the
same time. I like them better than regular raisins.
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Jonette (10:05:59 pm) : I use applesauce when I make meatloaf..I love it.I
think it makes the loaf moist..
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Jonette (10:07:48 pm) : I also like to use Heinz 57 sauce..The smell of it
on the loaf is heavenly,I think
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Betsy (10:11:24 pm) : Hi Judy :))) Here's some dessert:
Date: Wed, 11 May 1994 08:32:13 -0500
From: herl jennifer l jenherl@UX1.CSO.UIUC.EDU
Strawberry-Vanilla Pie
Crust: 1 1/2 cups Grapenuts cereal (not flakes)
6 ounces frozen apple juice concentrate, thawed
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 F. It was just starting to brown on the edges.]
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
Layer berries in bottom of pie crust. Mix pudding with milk according to
package directions. [I'm sure a cooked pudding would work as well.] Pour
over strawberries and chill for at least 1 hour until set. Slice and serve.
[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.]
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Betsy (10:14:53 pm) :
Tiramisu
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream
2 tablespoons dark rum
8 ounces vanilla yogurt, lowfat
8 ounces neufchatel cheese
1 1/4 cups hot water
1 tablespoon instant espresso granules -- plus
1/2 teaspoon instant espresso granules
40 ladyfinger cookies
1/2 teaspoon unsweetened cocoa powder
Position knife blade in food processor bowl; add sugar,
cottage cheese, sour cream, rum, yogurt and neufchatel cheese.
Process until smooth; set aside. Combine 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 sid 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. (222 calories, 7.5g
fat, 30% calories from fat)
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Judy (10:15:34 pm) : WHITE CHOCOLATE CHEESE CAKE
8 oz. white chocolate, melted
3 lb. cream cheese
1 1/2 cups sugar
1/2 cup flour
6 eggs
1 cup heavy cream
1 teaspoon vanilla
Grease 2-10 inch spring form pans.
Preheat oven to 300†.
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 vanilla and heavy cream. 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.
Sauce for topping:
1 cup heavy 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.
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Betsy (10:17:02 pm) : Judy - sorry I should have mentioned this is a low fat
recipe swap - put that 2 ton cheesecake away!! (YUM) :))))
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Liz (10:17:29 pm) : Jonette, 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.
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Judy (10:17:52 pm) : Ha Ha - ok, Betsy, but it really is WONDERFUL!!!!!!!!
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Betsy (10:18:38 pm) : Here's a lighter one:
Easy Cheesecake
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cottage cheese, 1% fat
3/4 cup frozen egg substitute -- thawed
1/2 cup light cream cheese
1/2 cup sugar
1/4 teaspoon vanilla extract
1/3 cup vanilla yogurt, lowfat
1 tablespoon sugar
1/8 teaspoon lemon juice
Preheat oven to 300 degrees; 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 and bake for 35 minutes, or until edges are set. Combine yogurt,
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. Garnish with mint leaves, if desired. (146 calories,
3.1g fat, 19% calories from fat)
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Judy (10:19:05 pm) : 3 pounds, it makes two cheesecakes, you can freeze one
of them, they freeze beautifully.
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Betsy (10:19:35 pm) : This recipe looks like fun!!
Fruit-Filled Chocolate Tacos
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons skim milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon salt
1/2 cup fresh strawberries -- sliced
1/2 cup mangos -- sliced
1 kiwi fruit -- peeled and sliced
1 starfruit -- sliced
Combine flour, sugar, cocoa, 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. 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. (129 calories, 4.9g
fat, 34% calories from fat)
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Betsy (10:21:37 pm) : Judy - I wonder if they're similar to this recipe? Did
you have your brunch yet? This would be pretty in your punch bowl:
* Exported from MasterCook Mac *
Icy Fruit Wreath
Recipe By : Cooking Light, Guilt-Free Desserts
Serving Size : 1 Preparation Time :0:00
Categories : Punch Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 apple juice -- unsweetened
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.
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Betsy (10:33:46 pm) : This is an interesting use for fruit roll-ups!
Title: GLAZED STRAWBERRY YOGURT SQUARES*
Categories: Strawberry, Bars, Bisquick, Genie, Refrmtd
Yield: 16 servings
2 c Bisquick
3/4 c Sugar, devided
2 tb Butter or margarine
1 c Strawberry yogurt
2 Lg. eggs
1/2 ts Vanilla
Makes 16 squares
3 "Fruit Corners" fruit roll-ups strawberry fruit snacks
Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and the butter with
fork till crumbly. Reserve 1/4 crumb mixture; press remain- ing
mixture in bottom of ungreased 8 x 8 x 2 inch pan. Bake 10 to 15
minutes, or until light brown.
Mix 1/2 c. 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.
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Betsy (10:42:04 pm) : I have the greatest low fat fruit dip:
1 can Comstock Lemon Pie Filling
1 container Cool Whip - regular, low fat or fat free (next size up from small)
Whip together - great with fresh fruit!
Haven't tried it with other pie fillings but I bet it would be just as good
(but a little chunky)
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Betsy (10:46:33 pm) : Pat - yes, Comstock Lemon Pie Filling
From: Christina Hulbe chulbe@magnus.acs.ohio-state.edu
Subject: Re: Phyllo
A nice, easy, use for oil-less phyllo
is as fancy nests in which to serve poached
fruit. I cut (or tear) a sheet in 2 or
3 strips, drape them in an oven-proof bowl,
and bake (at about 400 F, check the box)
until they are lightly toasted with a few
darker places. Poach some fruit (whole
pears and apples are nice) in juice &&
serve in the phyllo nest w/ a bit of the
poaching syrup dribbled over the top
(maybe add a few whole berries to decorate).
Assemble them at serving time so the phyllo
will not get soggy.
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Betsy (10:53:02 pm) : Here's cookies for cookie!
From: charyk@inforamp.net (Field of Roses)
Here's a good recipe I tried tonight for no-fat cookies with taste and
texture. The only thing it lacks is the buttery edge, but it IS no fat!
Chocolate-Oat No-Fat Chewies
1 cup rolled oats
2/3 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup sifted cocoa (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
Preheat oven to 350F.
Line cookie sheets with baking parchment.
Mix together the oats, flour,sugar,cocoa,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. (from "Our Favourite Recipes")
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Betsy (11:01:40 pm) : Sorry I took so long, Pat here's a link to a couple
wrap recipes - think once you have the basics you can put in anything:
http://www.broccoli.com/foodservice/fsrecipestoc.htm
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Betsy (11:04:18 pm) : Pat - Mashed Potato Doughnuts -
From: Susan Statom STATOM.S@GAIN.MERCER.PEACHNET.EDU
I obtained this recipe from my paternal grandmother. I know she
has had the rip 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. Here is the recipe:
DOUGHNUTS
T. vegetable oil
1 C. sugar (white)
2 large egg, beaten
1 C. buttermilk
4 1/2 C. all purpose flour
1 t. baking soda
4 t. baking powder
1 t. salt
1 t. vanilla
1 C. mashed potatoes
1 t. nutmeg
Blend all ingredients except 2 c. flour. Add remaining flour at end
of blending. Put dough in bowl and cover. Chill dough overnite.
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. These are a
kind of cake doughnuts. This recipe makes several dozen. If you are
just serving about 2-6 people, then I would definitely halve the recipe.
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Betsy (11:06:22 pm) : cookie - LOL!
Doughnuts - a fitting end to a low fat recipe swap!
Like doughnuts without the holes; this recipe is very popular in Hawaii,
as are malasadas.
Malasadas makes 5 dozen
1 package active yeast
1 t sugar
1/4 c warm water
6 c flour
1/2 c sugar
1/2 t salt
1/4 c melted butter
6 eggs
1 c evaporated milk
1 c water
vegetable oil for deep frying
sugar & dash of nutmeg
Mix yeast with 1 t sugar and add to warm water. Let stand for
5 minutes. Sift dry ingredients together. Stir in melted butter.
Beat eggs and milk together and add to flour mixture. Add yeast
and mix well. Dough will be sitcky. cover and let dough rise
until doubled, then punch down. Let dough rise a second time.
heat oil in deep fryer until 375 degrees. 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.
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