Chocolate Cream Pudding Recipe
1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract
Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.
In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.
Makes 4 servings.
Showing posts with label Low fat Recipes. Show all posts
Showing posts with label Low fat Recipes. Show all posts
Tuesday, March 8, 2016
Saturday, March 5, 2016
Caramelized Garlic Chicken Recipe
Caramelized Garlic Chicken Recipe
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves
Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Yields 4 servings.
2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves
Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Yields 4 servings.
Wednesday, March 2, 2016
Low Fat Baked Chicken Recipe
Low Fat Baked Chicken Recipe
2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt
Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.
In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.
2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt
Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.
In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.
Sunday, February 28, 2016
Light Coffee Cheesecake Recipe
Light Coffee Cheesecake Recipe
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.
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.
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.
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.
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.
