Low Fat Chicken Pie

Posted by Olga at recipegoldmine.com 4/27/02 5:48:26 pm

This pie is jammed with hearty goodness. Topped off with an innovative biscuit crust, this one’s sure to please the whole clan!

1 cup chopped onions
1 clove garlic, minced
1 cup low sodium, reduced fat chicken broth
1 1/2 cups peeled, cubed potatoes
1 1/2 cups chopped carrots
1 cup sliced green beans (cut into 1-inch pieces)
1 can (10 ounces) reduced fat Cream of Mushroom Soup
    (Campbell’s Healthy Request), undiluted
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast (about 3/4 pound)
2 tablespoons chopped fresh parsley
1/2 teaspoon each dried basil and ground thyme
1/4 teaspoon black pepper

Biscuit Crust
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup skim milk

Spray a large saucepan with nonstick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.

In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish.

To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400 degrees F for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.

Makes 4 servings.

Per serving: 355 calories, 11.2 g. fat; 34.4 g carbohydrate, 29.6 g protein, 918 mg sodium, 85 mg cholesterol

Blueberry Bread Pudding

Posted by JudyinCT at recipegoldmine.com 4/27/02 4:48:00 pm

8 white bread slices
1 cup blueberries
2 cups skim milk
1 cup Egg Beaters? 99% egg substitute
1/3 cup granulated sugar
1/3 cup Splenda
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Place the bread cubes in the bottom of a lightly greased 8-inch square baking pan; sprinkle with the blueberries and set aside.

In a large bowl combine the milk, Egg Beaters, sugar, vanilla extract and cinnamon; pour over the bread mixture. Set the pan in a larger pan filled with 1 inch of hot water.

Bake at 350 degrees F for 1 hour or until knife inserted in center comes out clean.

Serves 9.

Per Serving: 129 Calories; 1g Fat (6.8% calories from fat); 6g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 186mg Sodium

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates

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 it’s never as good as at room temperature. (Also, when cooking, you will need to skim the skin that forms on top.)

Low-Fat Snickerdoodles

Posted by Annette at recipegoldmine.com 9/23/2001 12:34 pm

1/3 cup butter, softened
1 cup granulated sugar
3 egg whites
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
2 teaspoons ground cinnamon
2 tablespoons granulated sugar

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.

Mix together the butter and sugar, add the egg whites and beat well.

In another bowl, combine the flour, cream of tartar, baking soda and salt.

Add the buttermilk and the dry mixture to the butter mixture, and stir to combine.

Combine the cinnamon with the 2 tablespoons of sugar.

Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.

Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.

Nutritional values per cookie: 45 calories; 1 gram fat; 3 milligrams cholesterol; 46 milligrams sodium; 8 grams carbohydrates; 1 gram protein; trace of fiber

Low-Fat Fruit Basket Cake

Posted by philocrates at recipegoldmine.com 5/10/02 5:05:55 pm

1 angel food cake, store-bought is fine
Low-fat or nonfat yogurt, any flavor
Fresh or frozen fruit of your choice, three kinds

Cut the cake into three layers. Put first layer onto plate and spread yogurt – as much as you want – onto the cake. Next, assemble the first layer of fruit on the cake. Then, follow the same procedure – cake, yogurt, fruit – for the next two layers.

Slice and eat.

NOTE: For a higher fat version use a favorite sponge or pound cake recipe and a favorite cream recipe.

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

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.