Sunday, February 28, 2016

Light Coffee Cheesecake Recipe

Light Coffee Cheesecake Recipe

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

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.

Saturday, February 20, 2016

Fat-free Chocolate Cupcakes Recipe

Fat-free Chocolate Cupcakes Recipe

1 small box Jell-O cook and serve
    chocolate pudding mix
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.
In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

Chocolate Recipe

Thursday, February 18, 2016

Low Fat Honey Mustard Chicken Recipe

Low Fat Honey Mustard Chicken Recipe

4 skinless, boneless chicken breast halves
1 can fat free chicken gravy
1 teaspoon prepared or Dijon-style mustard
2 teaspoons honey
4 cups hot cooked rice, cooked without salt

Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set aside.

Add gravy, mustard and honey. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done.

Serve over rice.

Serves 4.

Tuesday, February 16, 2016

How To Make Authentic Mexican Cerviche

How To Make Authentic Mexican Cerviche

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on.  Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers