Low Fat Recepies

Easy, delicious low-fat recipes ….
Delicious low fat recepies are created especially to give you peak energy
Get low-fat recepies for the active, energy-seeking cook

Low-Fat Pumpkin Mousse Pie

1 reduced-fat graham pie crust (readymade kind)
2 cups skim milk
1 cup canned pumpkin
1 pkg (4 serv size) lowfat or sugar-free instant vanilla pudding
1 tbsp pumpkin pie spice
1 8oz tub Cool Whip, thawed and divided in half (use light version)

Mix tog. milk, pumpkin pudding mix (dry), spice in bowl with electric
mixer till smooth. Fold in half the Cool Whip and spoon into crust.
Layer top with rest of the Cool Whip (should be about 1/4-1/2" thick
on top). Chill in refrigerator 2 hours minimum before servings.

Reducing Fat and Cholesterol
Reducing the fat and cholesterol in your diet has become one of
toadies most challenging tasks. So here is a list of substitutions
you may consider to help cut down on them.

Also check out the Low-Fat Cooking section.

Instead of: Choose:
Bacon Canadian Bacon

Butter = Polyunsaturated margarine, with liquid oil listed as first ingredient

Cheese = Lowfat (1% or 2%) cottage cheese, part skim mozzarella, part- skim ricotta or non-fat mozzarella or ricotta.

Chicken with skin = Chicken without the skin, leg or breast

Chocolate, unsweetened= 3 tbs. unsweetened cocoa plus 1 tbs. salad
oil per ounce chocolate.

Cream Sauce = Tomato sauce or pureed vegetable sauce.

Doughnut or other cake = Angel food cake

Eggs = 1 egg plus 2 egg whites for every 2 eggs OR use egg substitute.

Ground beef = Use extra lean beef or ground turkey.

Ice Cream = Frozen lowfat or nonfat yogurt, sorbet or ice milk.

Mayonnaise = Use light or non-fat mayonnaise. You can also mix equal parts mayonnaise and plain yogurt together.

Milk, whole or nondairy creamer = Use lowfat (1% or 2%) or nonfat milk

Sour Cream = Plain lowfat or nonfat yogurt, or lowfat or nonfat cottage cheese - blended until

LOW-FAT EGGNOG

1 cup sugar
4 egg whites
1/3 cup water
1/4 teaspoon cream of tarter
4 cups skim milk
2 teaspoon vanilla extract
1/2 to 1 cup brandy or rum
nutmeg

DIRECTIONS:
combine sugar, egg whites, water and cream of tarter in a large not-aluminum metal bowl: whisk to blend. set bowl over a pan of simmering water, taking care the the bowl does not touch the water. Beat with an electric mixer on medium about 10 minutes, until mixture registers 140 degrees on a candy thermometer and is very thick and fluffy. Continue to beat 3 or more minutes: remove from heat
and beat until mixture has cooled slightly. Pour milk and vanilla into another large bowl. Add egg white mixture and brandy or rum; combine gently with a whisk.

Serve well chilled and dusted with Nutmeg.
(Nog will separate when standing, but is easily recombined by whisking.)

Low Fat Hot Cross Buns

Preparation time: 50 mins
Cooking time: 20 mins.
Makes 16 buns

14g/0.5 oz dried yeast or 30g/1 oz compressed yeast
? cup castor sugar
1 teaspoon cinnamon
1 ? cups skim milk, warmed
4 cups plain flour
1 teaspoon salt
1 teaspoon allspice
60g/2.1 oz praised reduced-fat margarine
1 egg beaten
1 cup sultanas

PASTE FOR CROSSES:
? cup plain flour
? cup water

GLAZE:
2 tablespoon hot water
2 tablespoon castor sugar
1 teaspoon powdered gelatine
? teaspoon mixed spiced

1.-In a bowl, combine yeast with 1 tablespoon of the sugar, and the warmed skin milk. Stir until the yeast and sugar are totally dissolved. Cover and stand in a warm place for 10 minutes, until bubbly.

2.-In another bowl, combine remaining sugar with flour, salt and spices. Massage in margarine, then include the yeast and milk mixture, egg and sultanas. Mix well, cover the bowl, and let mixture rise for 30 minutes in a warm place. Transfer dough to a floured surface and knead until smooth.

3.- Divide the dough into 16 pieces and knead pieces into round shapes. Place buns into a well-greased, 25 cm/10 inch - square cake tin. Let rise in a warm place for 10 mins.

4.- For paste for crosses. Mix the flour and water. Transfer into a piping bag with a small plain hole. Bake in the oven for 15-20 mins at 210C/410F.

5.- For the glaze: Mix all the ingredients in a small pan. Cook over a low heat until dissolved, or place in the microwave for 30 secs on high-stir well, until the sugar has dissolved while buns are still
hot, brush with glaze.

LOW-FAT GRAVY

1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper
In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth.

Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes. Yield: 2 cups. Diabetic Exchanges: One 1/4-cup serving equals a free food; also, 19 calories, 28 mg sodium, 2 mg cholesterol, 3 gm carbohydrate, 1 gm protein, 1 gm fat.

Mexican Burgers (low fat)

Yield: 6 Servings

Ingredients
1 1/2 lb ground turkey
2 tb ice water
2 tb hot salsa
1/4 c finely crushed tortilla-chips; low-fat
2 ts ground cumin
1/2 ts chili powder

Instructions

Serving size: 3-4 oz

Crushed tortilla chips give this burger a great texture and an interesting bite!

Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Combine the meat with the remaining ingredients. Shape into 6 patties. Grill the burgers, turning once, for a total of 8 to 10 minutes until the turkey is white throughout.

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