THE RECIPE HUT
LOW-FAT RECIPES (1)
A great Low Fat Cheese Cake Recipe.
Filling:...........................................1/4 cup Water (distilled)
1 pkg. Tofu.....................................Crust:
2 Tb. Cornstarch.............................1 1/2 cup Graham cracker crumbs
1 Tb. Vanilla...................................1 1/4 cup Applesauce
1 Tb. Lemon extract........................1/4 tsp. Salt
1/2 cup Honey
Mix all crust ingredients together in bowl. Place ingredients into a sprayed "pour" dish. Then mold ingredients to the dish. Bake at 350 degrees for 25 minutes. Place all filling ingredients into a blender bowl. Blend until smooth. Place into pie crust. Bake at 350 degrees for 15 to 20 minutes.
1 cup shredded Potato, with peeling
~1/2 cup shredded Zucchini, with peeling
~1/2 cup shredded Carrots, with peeling
~1/2 pkg. Yellow Cake Mix, any brand
1 Egg
Mix all the above ingredients together. Coat a 1 1/2 qt covered casserole dish with vegetable oil, and pour in batter. Cover and bake at 350 for 25-30 minutes. Remove from oven and loosen from sides of dish with a knife if needed. Invert into a plate. No frosting necessary. This cake is very moist from the vegetables and nutricious. Everyone, including children, will love it!
It is very versatile. Variation: Before pouring batter into pan, place 2 Tbsp. melted margarine and 1/3 cup brown sugar in bottom, and top with some pineapple slices. Now you have a Vegetable Upside-Down Pineapple Cake.
1 cup chopped California figs (stems removed)
1-inch banana slices................................1 cup plain lowfat yogurt
3 cups crushed ice..................................1 tb honey
Place all ingredients in a blender and blend until smooth - approximately 2-3 minutes. Strain liquid, pour into glasses and serve immediately. Makes 4 servings. Nutritional information per serving: Calories 230; Protein 5g; Carbohydrate 50g, Fat 1g; Dietary fiber 7g, Sodium 50 mg; Calories from fat 5%.
16 oz. can solid-pack Pumpkin...............2 Tbsp. White Sugar
13 oz. can Evap. Skim Milk....................8 pkg. Sugar substitute
1 Egg...................................................2 tsp. Pumpkin Pie Spice
2 Egg Whites........................................2 tsp. Vanilla
1/2 cup All Purpose Mix (Biscuick)
Preheat to 350 F. Lightly grease or spray 9 inch pie pan with non-stick cooking spray. Place all ingredients in blender, or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for about 50 minutes. Center of pie will rise up. 8 servings.
For 1/8 pie: 114 calories, 1-1/2 starch/bread exchange, 19 grams carbohydrate, 6 grams protein, 2 grams fat, 1gm fiber, 175 mg sodium, 304 mg potassium, 38 mg cholesterol.
1/4 c Sugar.....................................3/4 c Sugar Twin
1/3 c Margarine..............................1 Egg
2 Egg whites...................................1 ts Baking soda
2 c Flour........................................4 tb Milk
3/4 ts Vinegar................................3 Bananas; ripe, mashed
Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices.
Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1.
6 oz Orange juice, frozen concent..............3 Chicken breasts; split
1/2 ts Marjoram........................................1 ds Ground nutmeg
1 ds Garlic powder....................................1/4 c Water
2 tb Cornstarch
Mix thawed orange juice concentrate (not regular orange juice) in bowl with marjoram, garlic powder and nutmeg. Split the breasts and dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
Serves 6.
fruit preserves, frozen fruits(thawed), fresh fruits, or yogurt
waffles (can be prepared ahead) or use frozen waffles
Simple, just top one waffle with what ever filling you want, then cover with another waffle and heat slightly in microwave. Children love these!
1/2 cup chopped dried apricots..................1 teaspoon grated orange peel
6 TBS orange juice....................................About 2 cups part-skim ricotta cheese
About 6 TBS honey, or to taste..................1 teaspoon ground coriander
12 flour tortillas (7-9” diameter)..................3 cups fresh/can pineapple, drained
Mint sprigs (optional)
These slightly sweet quesadillas, easy to assemble in just a few minutes, make a satisfying, lowfat breakfast or lunch.
In a bowl, combine apricots, orange peel, and orange juice; let stand until apricots are softened (about 10 minutes). In a food processor or blender, combine apricot-juice mixture, ricotta cheese, honey, and coriander; whirl until smoothly pureed. (At this point, you may cover and refrigerate for up to 2 days.)
Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large baking sheets. Spread tortillas evenly with cheese mixture, covering tortillas to within 1/2 inch of edges. Evenly cover cheese mixture with pineapple, then top each tortilla with one of the remaining tortillas; press lightly.
Bake in a 450 degrees F oven until tortillas are lightly browned (7 to 9 minutes), switching positions of baking sheets halfway through baking. Slide quesadillas onto a board; cut each into 4 to 6 wedges. Arrange on a platter and garnish with mint sprigs, if desired. Makes 8 to 10 servings. 312 calories (21% calories from fat), 10 g protein, 52 g carbohydrates, 8 g total fat (3 g saturated fat), 16 mg cholesterol, 288 mg sodium
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