light applesauce carrot cake

Light Applesauce Carrot Cake

Posted by Olga at recipegoldmine.com 5/17/02 6:55:10 am

The applesauce makes this style of carrot cake moist and light.

Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.

1 cup unsweetened applesauce
3 eggs
5 tablespoons corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 1/3 cups whole wheat flour
2 cups grated carrots

Combine in large bowl until well blended.

Add grated carrots last until just blended. Pour into pan and bake for approx. 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting.

Makes 32 small pieces.

Calories per serving 75: Protein 2 g: Fat 2 g: Cholesterol 28 mg: Carbohydrates 11 g: Sodium 90 mg

Lemon Cream Frosting
8 ounces low-fat ricotta cheese
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/2 tablespoon arrowroot or cornstarch zest from one lemon
4 tablespoons chopped walnuts

Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.

I once had a sparrow alight upon my shoulder for a moment, while I was hoeing in a village garden, and I felt that I was more distinguished by that circumstance that I should have been by any epaulet I could have worn. — Henry David Thoreau

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herb seasoning

Herb Seasoning

Posted by FootsieBear at recipegoldmine.com May 8, 2001

Source: American Heart Association Low-Fat Low Cholesterol Cookbook

1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried savory
1 teaspoon dried mace
1 teaspoon dried onion powder
1 teaspoon freshly ground black pepper
1 teaspoon powdered sage

Mix all ingredients gently till well blended. Store in airtight container in cool, dry place for up to 6 months.

Makes about 1/3 cup.

Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I will not forget you. — William Arthur Ward

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raspberry applesauce gelatin squares

Raspberry Applesauce Gelatin Squares

4 (3 ounce) packages sugar-free raspberry
    gelatin (or flavor of your choice)
4 cups boiling water
1 1/2 cups cold water
1 (46 ounce) jar unsweetened applesauce

In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13 x 9-inch dish coated with nonstick cooking spray. Refrigerate for 8 hours or overnight.

Cut into squares.

Makes 16 servings - 1 WW point per serving

42 Cal, 0 chol., 10g Carb., 1g Protein, trace Fat

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light coffee cheesecake

Light Coffee Cheesecake

Posted by Olga at recipegoldmine.com 5/17/02 7:03:17 am

This is a sumptuous, creamy cheesecake.

Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat (1%) light cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Reduce oven temperature to 300 degrees F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

Makes 12 servings.

Per serving 203 calories, 5.4 g fat

The world moves, and ideas that were once good are not always good. — Dwight D Eisenhower

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schilling salad supreme

Schilling Salad Supreme

1 1/2 teaspoons sesame seed
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seed
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
2 tablespoons Romano cheese
Dash of cayenne pepper

Combine all ingredients in a small bowl and mix well. Pour blend into a sealed container (such as an empty spice bottle) and store chilled.

Makes 1/4 cup.

As this long and difficult war ends, I would like to address a few special words to … the American people Your steadfastness in supporting our insistence on peace with honor has made peace with honor possible. (On the Vietnam War) — Richard Milhous Nixon

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garden pasta salad

Garden Pasta Salad

31% calorie reduction from traditional recipe

1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal? Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and pepper, to taste

*May substitute 4 ? packets Equal? sweetener

Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl.

Blend mayonnaise vinegar, milk, parsley, Equal? and peppercorns, if desired.

Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Makes 10 servings

Nutrition information per serving: 196 calories, 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodium

Food exchanges: 2 vegetable, 2 starch

Life becomes harder for us when we live for others, but it also becomes richer and happier. — Albert Schweitzer

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fat-free rice pudding

Fat-Free Rice Pudding

Posted by Gayle at recipegoldmine.com 2/12/2002 10:40 am

1 quart skim milk
1/3 cup (heaping) rice
6-8 tablespoons granulated sugar
1 teaspoon vanilla extract
Dash of salt

Cook uncovered and simmer for 40 minutes. Pour it into a container, cover and let sit at room temperature for a couple of hours. Sprinkle with cinnamon to taste. This thickens as it sits. Refrigerate, although its never as good as at room temperature. (Also, when cooking, you will need to skim the skin that forms on top.)

The moment a man talks to his fellows he begins to lie. — Hilaire Belloc

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chicken paprikash

Chicken Paprikash

2 whole fryer chickens, cut up
1 medium onion, diced
Sweet Hungarian paprika
Vegetable oil
8 to 12 ounces sour cream
2 cans chicken broth

Spaetzle (Sinkers)
3 to 4 cups all-purpose flour
6 to 8 eggs
Pinch of salt
Water, if necessary

Saut? onions in about 1/3 cup vegetable oil in a large skillet over medium heat. Add 1/3 cup of paprika, being careful not to let it burn.

Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.

Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.

Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.

Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.

Pre-mix flour, water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.

Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.

Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.

Place chicken and spaetzle on a plate and cover with gravy.

No one is rich enough to do without a neighbor. — Danish proverb

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sesame chicken salad

Sesame Chicken Salad

2 cups chopped roasted chicken without skin
1 (10 ounce) package torn mixed European-style
    or Italian-blend salad greens
1 (8 3/4 ounce) can whole baby corn, drained and halved crosswise
2 green onions, sliced
1/4 cup sliced radishes

Dressing
1/2 cup orange juice
1/4 cup rice vinegar or white vinegar
1/2 teaspoon toasted sesame oil
1/4 teaspoon pepper

Garnishes
1 1/2 teaspoons sesame seed, toasted*
Finely shredded radish (optional)
Orange slices (optional)

Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.

For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.

Refrigerate up to 3 days; shake before using. To serve, pour dressing over salad mixture, tossing lightly to coat.

Transfer to individual bowls. Sprinkle each serving with sesame seed. Garnish with finely shredded radish and orange slices if desired.

Makes 6 servings.

* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don burn. Remove from heat and transfer to a bowl to cool completely.

Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro

Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat

Those who agree with us may not be right, but we admire their astuteness. — Cullen Hightower

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no-bake orange cream cheesecake

No-Bake Orange Cream Cheesecake

0% calorie reduction from traditional recipe

Crust
1 cup graham cracker crumbs
3 tablespoons Equal? Spoonful*
3 tablespoons stick butter or margarine, melted

Filling
1 cup orange juice
1 envelope unflavored gelatin
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal? Spoonful**
1 teaspoon orange extract (optional)
2 cups light whipped topping
1 can (11 ounces) mandarin oranges, drained, coarsely chopped

*May substitute 4 1/2 packets Equal? sweetener

**May substitute 18 packets Equal? sweetener

For crust, combine all ingredients. Press onto bottom of a 9-inch springform pan. Bake in preheated 350 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing filling.

For filling, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly until gelatin is completely dissolved. Remove from heat; set aside. Beat cream cheese and ricotta cheese in medium size bowl with electric mixer until smooth and fluffy. Mix in Equal? and orange extract until combined. Stir in gelatin mixture. Place cheese mixture in refrigerator or freezer 20 to 30 minutes to thicken slightly. Fold in whipped topping and orange pieces. Spread evenly over baked crust. Refrigerate several hours or overnight.

To serve, place springform pan on serving plate; remove sides of pan. Garnish with additional orange slices and whipped topping, if desired.

Makes 16 servings

Nutrition information per serving: 152 cal., 6 g pro., 11 g carb., 10 g fat, 31 mg chol., 158 mg sodium

Food exchanges: 1 milk, 2 fat

Music is a discipline, and a mistress of order and good manners, she makes the people milder and gentler, more moral and more reasonable. — Martin Luther

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