Low calorie recipe
Sugar Free Lemon Biscotti
3 1/2 cups flour
1 tablespoon baking powder
1/2 cup butter
1/2 cup sugar substitute
5 eggs
2 tablespoons freshly grated lemon peel
1 teaspoon vanilla extract
3/4 cup pistachio nuts
1 egg white, lightly beaten
In a large bowl, combine the flour and baking powder. In another large bowl, combine the margarine and sugar substitute. Beat until fluffy and light in color. Add the 5 eggs, lemon peel and vanilla extract. Beat until mixture is smooth and thick. (Our dough never got smooth, despite a lot of beating.) Add the flour gradually. (The addition of the flour eventually smoothed it out.) Mix well after each addition. Add the pistachio nuts. Blend well. Gather the dough into a ball. Divide the dough into 3 equal parts. Wrap each part in plastic wrap. Refrigerate for 5 hours. Preheat the oven to 350 degrees. Use a non-stick baking sheet or lightly grease a baking sheet with low-calorie cooking spray.
Remove the dough from the refrigerator. Transfer each section to a lightly floured surface. Shape each portion into a large log. Place 2 of the logs on 1 sheet about 5 inches apart. Place the remaining log on another cooking sheet. Brush each log with the egg white. Place the logs in the oven. Bake 30 to 35 minutes or until the dough has flattened somewhat and the top is slightly cracked. Remove from the oven. Using a large metal spatula, loosen the dough from the sheet. Leave on the sheet for 10 minutes. Carefully transfer the logs, one at a time, to a cutting board. With a large knife, slice each log into diagonal slices that are 3 inches long by 1/4 inch thick. Return the sliced biscotti to the baking sheets. Bake for 10 to 15 minutes, turning twice, until the biscotti are dry and lightly toasted. Remove from oven and cool on racks.
Makes 60 pieces.
Frozen Strawberry Shortcake Squares
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pt. (2 cups) strawberry frozen nonfat yogurt, softened
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
4 cups (13.6 oz.) cubed fat free pound cake
Stir whipped topping, yogurt and gelatin in large bowl until smooth.
Stir in cake cubes. Spoon into 8-inch square pan.
Freeze 3 hours or until firm. Cut into squares. Store leftover dessert in freezer.
Nutrition Bonus:
Low in fat and easy to make!
Diet Exchange:
2 Carbohydrate
Nutrition (per serving)
Calories 160
Total fat 3 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 140 mg
Carbohydrate 31 g
Dietary fiber 1 g
Sugars 20 g
Protein 3 g
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 0 %DV
Low Fat Chocolate Silk Cheesecake
2/3 cup reduced-calorie chocolate wafer crumbs (about 20 cookies)
2 tablespoons sugar
1 tablespoon stick margarine, melted
1 tablespoon water
Cooking spray
3 ounces semisweet chocolate, chopped
2 tablespoons skim milk
1 1/4 cups sugar
3 (8-ounce) blocks fat-free cream cheese
1 (8-ounce) block 1/3-less-fat cream cheese
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large egg whites
1/2 cup Dutch process or unsweetened cocoa
1/2 cup hot fudge topping
1 cup low-fat sour cream
Preheat oven to 400 degrees F.
Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400 degrees F for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525 degrees F. Combine semisweet chocolate and milk in a bowl; microwave at high 45 seconds or until chocolate melts, stirring after 30 seconds. Cool. Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping, and sour cream, and process until blended. Spoon batter into prepared pan. Bake at 525 degrees F for 7 minutes. Reduce oven temperature to 250 degrees F, and bake 25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.
Marinated Cucumber Salad1/2 cup Italian dressing (low-calorie)
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped
Combine Italian dressing and pepper in a medium bowl; stir well. Add cucumber, onion, radishes, and parsley. Toss gently to coat.
Cover and marinate in refrigerator for at least 4 hours.
Servings: 5
Calories: 21
Protein: Trace g
Sodium: 5 mg
Fat: Trace g
Carbohydrates: 4 g
Exchanges: Free
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