Friday, June 1, 2007

Apple Cinnamon Cake

Apple Cinnamon Cake IngredientsFlour - 3/4 cup Eggs - 3 Caster sugar - 1/2 cup Apples - 4 Raisins - 1/2 cup Ground cinnamon - 1 to 2 tsps Honey - 3 to 4 tbsps Water - 1 tbsp Low fat soft cheese - 1 cup Low fat fromage frais - 4 tbsps Lemon juice - 2 teaspoons Apricot glaze - 3 tbspsDirections: Preheat oven to 375, and lightly grease a cake tin. Beat the eggs with sugar in a bowl until thick. Sift the flour and cinnamon over the egg mixture, and mix in with a spoon. Add in to the prepared cake tin, and bake for 25 to 30 minutes. Meanwhile, peel and core the apples. Then cut 3 apples into thin slices. Put in a pot, and add 2 tablespoons of honey and 1 tablespoon of water. Cook on low heat for 10 minutes. Add in the raisins and cinnamon, and mix well. Let it cool. In a bowl, mix the soft cheese with 1 tablespoon of honey, fromage frais, and the lemon juice. Mix well. When the cake is done, cut it in half horizontally - so you have 2 round halves. Spread on 2/3 of the cheese mixture, and top off with the cooked apples and sauce. The place the other half on top. Spread the leftover cheese mixture on top of the cake. Thinly slice the last apple, and lay it in a circular shape. Brush on the apricot glaze, and its ready to serve. For this low fat cake recipe, instead of using apple, you can also use other fruits such as peaches, pears, and oranges

Pear Muffins

INGREDIENTS:1 1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 cup sugar1 tbsp baking powder1/2 tsp salt1/2 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg3/4 cup non-fat milk1 large egg, lightly beaten2 tbsp canola oil1 large, ripe pear, peeled, cored and choppedPREPARATION:Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes. Makes 12 muffins. Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g

Low Fat Fudge

CARNATION Famous Fudge.Ingredients: 1 1/2 cups granulated sugar2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk2 tablespoons butter or margarine1/4 teaspoon salt2 cups miniature marshmallows1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1/2 cup chopped pecans or walnuts (optional)1 teaspoon vanilla extract Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts. Nutrition FactsServing Size: 1/24 of recipeServings per Recipe: 24 servings (2 pieces per serving) Amount per serving Calories: 140 Calories from Fat: 40 % Daily Value Total Fat: 4.5g 7% Saturated Fat: 2.5g 14% Cholesterol: 5mg 1% Sodium: 40mg 2% Carbohydrates: 23g 8% Dietary Fiber: .5g 2% Sugars: 21g Protein: 1g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 0% * Percent Daily Values are based on a 2000 calorie die Thanks Sarah for the recipe.

Portabella Mushroom Sandwich

1 Package sliced Portabella Mushrooms1 small onion, sliced1 medium tomato, sliced lettuce1/8 cup mozzarella cheese (provolone or swiss can be used too)1/2 teaspoon mayo8 slices whole wheat breadcooking spraySpray skillet with cooking spray.Sautee mushrooms 5-6 minutes or until tender, turning occasionally.Onions can also be sauteed at this time if desired. Set aside. Set oven to broil. Toast 4 slices of the bread.Arrange bread on cookie sheet covered in foil.Spread bread with a thin layer of mayo.Next add the onions, sauteed or raw.Arrange the mushrooms on top of the onions.Add a tomato slice and a slice of cheese.Broil until cheese melts 1-2 minutes.Toast remaining 4 slices of bread.Top sandwich with lettuce.Add more mayo if desired to bread.Make 4 sandwiches.

Fruitful Muesli Recipe

Ingredients:2 cups oats, quick or old fashioned2 cups apple juice or apricot nectar1 1/2 cup sliced fresh fruit8 ounces low-fat vanilla yogurt2 tablespoons chopped nutsDirections:Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in an air tight container up to 4 days.Fresh fruit: any combination of banana, peaches, nectarines or strawberries.

Carrot-Oatmeal Cookies

Carrot-Oatmeal CookiesIngredients:1/2 cup All-purpose flour1/4 cup Nonfat dry milk powder1/4 teaspoon Baking soda1/4 teaspoon Ground nutmeg1/4 cup Shortening1/2 cup Molasses1 cup Shredded carrots1 3/4 cups Quick cooking oats1/2 cup Whole wheat flour1 teaspoon Baking powder1/2 teaspoon Salt1/4 teaspoon Ground cinnamon1/3 cup Brown sugar1 Egg1 teaspoon VanillaDirections:Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients.Stir until well blended. Add the carrots, vanilla, and oats, and mix well.Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned.Cool on wire rack.

Chocolate Caramel Pecan Pie

Ingredients:10 chocolate wafer cookies, bro 4 c frozen nonfat vanilla yogurt1/3 c pecans, chopped 1/3 c nonfat caramel ice cream top1/4 c chocolate syrupDirections: Recipe by: Fast & Healthy, July/Aug 1994 Place cookies in a food processor or blender; process for 10 to 15 seconds until crumbs are very fine.Crumbs should measure 2/3 cup.Coat a 9-inch pie plate thoroughly with nonstick cooking spray.Add cookie crumbs; tilt pan to coat evenly.Avoid tapping pan, which will loosen crumbs from the sides.Gently press crumbs against the sides and bottom of the pan.Crumbs will stick loosely together but will be held firmly in place when filling is added. In a medium bowl with an electric mixer, or a food processor bowl with metal blade, mix frozen yogurt just until smooth.Spoon about half of the mixture into small mounds in the pie plate.Being careful to avoid pulling crumbs away from pan, gently spread mounds into an even layer.Sprinkle 1/4 cup of the pecans over top; drizzle with 1/4 cup of the caramel topping and 3 tablespoons of the chocolate syrup. Top with remaining frozen yogurt, spreading gently. Sprinkle with remaining pecans; drizzle with remaining caramel topping and chocolate syrup.Freeze for 2 to 4 hours, or until firm.Nutrition Analysis: 230 calories, 5g protein, 43g carbohydrate, 5g fat, 3mg cholesterol, 115mg sodium.

Vegetable Omelet Recipe

Ingredients:3/4 cup fat-free egg substituteOR6 egg whites1 dash black pepper1/8 cup non/lowfat cheese1/8 cup pineapple tidbits1/8 cup green pepper, chopped1/8 cup onion, chopped1 whole mushrooms, slicedGround paprikaDirections:Coat skillet with nonstick cooking spray, and preheat over medium heat. Place the egg substitute or egg whites in the skillet, and sprinkle with the pepper. Let the eggs cook without stirring for about 1 1/2-2 minutes.Lift the edges of the omelet with a spatula, and allow the uncooked egg to flow below the cooked portion. Cook for another 1-2 minutes.Add vegetables and cheese on one half of the omelet. Fold the other half over the filling, and cook for 1-3 minutes. Sprinkle with the paprika.Nutritional Information: Calories: 145; Fat: 0.5 g; Cholesterol: 5 mg; Protein: 25 g; Fiber: 2.5 g; Sodium: 400 mg

Sausage Casserole

Makes 12 servingsIngredients10 slices bread8 ounces turkey breakfast sausage1/2 cup shredded longhorn or cheddar cheese1/2 cup grated Parmesan cheese1 1/2 cups fat-free liquid egg substitute2 cups skim milk1 teaspoon salt1 teaspoon olive oil1 cup salsaDirectionCoat a 13-by-9-by-2-inch baking dish with corn oil cooking spray. Set aside.Cut the crusts off the bread and layer in the pan.Cook the sausage until brown, stirring to break into small lumps. Drain well. Spoon the sausage over the bread. Sprinkle with the cheeses.Combine the egg substitute, milk, and salt, stirring well to dissolve salt. Pour over bread. Drizzle with olive oil. Cover and refrigerate overnight or until ready to bake.Heat oven to 350 degrees. Bake for 40 to 45 minutes, or until set.Drizzle salsa on top. Cool slightly before cutting.

Breakfast Scones

/2 cup non-fat vanilla yogurt 1/2 cup non-fat sour cream 1 tsp vanilla extract 1 tsp lemon juice 2 cups flour 1/4 cup + 3 tsp granulated sugar 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 3-4 Tbsp chilled low fat margarine Wisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.Preheat oven to 400 Deg.Prepare baking sheet by sparying lightly with vegetable oil.In a large bowl:Combine the flour, sugar, baking powder, soda and salt.Cut in the margarine until the mixture resembles course meal.Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough.Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be light and moist.Place the dough on the baking sheet.Dust the top of the dough with 1 tsp sugar and pat the dough into an 8"-10" round. Cut "to," not "through" the dough to mark 12 wedges.Dust the scones with 2 tsp sugar before baking.Bake the scones 20 minutes at 400 Deg.Serve promptly with fruit jam or honey. You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking.