For crust: Mix cookie crumbs, ground almonds, butter, sugar and heavy cream together. Pat in bottom and up sides of a nine inch pie pan. Bake at 300 degrees for 15 minutes. Set aside to cool. For filling: Mix powdered sugar, softened cream cheese, sour cream and whi

Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, refrigerate and allow to drain for 8 hours or overnight. Discard the drained off whey. Refrigerate yogurt until needed. Crumble the graham cr

Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches fr

In a medium bowl, combine all ingredients, tossing well to mix. Makes 1 serving. Each serving provides 1 protein, 4 1/4 vegetables, 2 Breads, 20 optional calories. Per serving: 287 calories, 16 gm protein, 10 gm fat, 36 gm carbohydrates, 312 mg calcium, 412 mg sodi

1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking spray. Set aside. 2. In a small bowl, combine the 1/4 oats and boiling water. Let stand 5 minutes. 3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine, almond or coconut e

This recipe is the same as my recipe for Chicken Curry except that since the coconut milk is so high in fat I decided to try to come up with a substitute. This is the resulting formulation. It turns out to be a very good substitute and the only thing I found needed to be cha

1. Position knife blade in food processor; add first 8 ingredients. Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18

Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes.     strongServings: 5/strong

Chicken: paprika, sage, majoram, thyme, bay leaf, tarragon Lamb: mint, garlic, curry, oregano, rosemary, juniper berries, basil, parsley Fish: mustard, curry, lemon/lime juice, paprika, bay leaf, hot pepper sauce Veal: bay leaf marjoram, parsley, tarragon,

Combine all ingredients in a bowl and toss. Spoon into a small baking dish. Cover with aluminum foil and bake in 325 F oven for about 30 minutes. Or use to stuff a Cornish hen. Double the recipe to use as a stuffing for a chicken. 1/2 recipe 58 calories, 1 fruit, 1 vege

Combine all of the ingredients except the blue cheese together in a blender container, cover, and blend until smooth. Add the blue cheese and cover. Chill until serving time. Serve over crisp salad greens. Makes 1 1/3 cups of dressing. 1 Tbls = 25 calories.  b

2 c Lowfat cottage cheese 1 c Buttermilk 1 TB Red wine vinegar 2 TB Parsley chopped 10 ml Garlic chopped 1/4 ts Salt In blender or food processor, mix cottage cheese until smooth. Add remaining ingredients and blend. Makes about 3 cups dressing for gre

Preheat oven to 400 degrees. Spray cookie sheet with Pam. Combine flour, garlic powder and pepper. Roll chicken wings in flour mixture. Dip into egg whites then into bread crumbs. Put on baking sheet, bake 10 minutes, turn and bake 15 minutes.    

Combine the cottage cheese and catsup in a blender until smooth. Add the taco mix and horseradish. Place in a bowl, fold in the yogurt, cover and chill. Serve with raw vegetables or toasted tortilla chips. TOASTED TORTILLA CHIPS: Preheat oven to 400 degrees. Cut each tortill

Combine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1 1/3 cups. Shared By: Pat Stockett     strongServings: 1/strong  

Use 8" x 8" square dish, individual molds, or double recipe for 9" x 13" dish. 1 Env. Knox unflavored gelatin 1 16 oz. can whole berry cranberry sauce 2 Tbsp. sugar 1 20 oz. can pineapple chunks, in juice *1 cup water 1/4 C. chopped walnuts (Opti

Serve as a party snack with fresh vegetables or with pita bread cut into triangles and toasted in the oven. Each tablespoon of dip has 34 calories and three grams fat. % Stir together all ingredients Store, covered, in the refrigerator. Makes 1 cup dip. From the files o

Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1 pint glass jar and label as Low Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low Calorie Dressing: Combine mix,

Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly. Cover and chill. Pour int

* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.     strongServings: 4/strong  

* Use Romano cheese instead of Parmesan if preferred, or use a combination of both. 1. Remove stems from mushrooms and reserve. Wash mushrooms and leave moist. 2. Combine half the cheese with the crumbs. Add garlic salt and black pepper to your preference. Roll the

Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves. Wrap well in foil and put them in the oven. Put the onions on a double sheet of foil, but do not wrap them; put them in the oven. Bake the garlic for one hour and the onions for a

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. br

In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve.     strongServings: 1/strong  

1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the salad. Chill. Serv

1. Chill hte lettuce leaves. 2. Place the egg in small saucepan, cover with water an heat. When the water begins to simmer, cook the egg for 1 to 1 1/2 minutes. Drain and set aside. 3. Sprinkle a little salt in the bottom of a wooden salad bowl. Rub the garlic cove around th

Process and adjust seasonings. adapted for mm     strongServings: 1/strong  

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set. Cut into wedges and serve hot or cold. From: Jr Byers Date: 29 Oct 96    

1. Preaheat oven to 350 degrees. Coat muffin cups with a little vegetable oil. (or use butter, margarine, or pan spray) 2. Separate the eggs very carefully, allowing no egg yolk to mix with the whites. 3. Beat the egg whites with an electric mixer until frothy. Add the cream

Put about 1/2 inch of water in frying pan. Add beef and saute until it loses its pink color, add tomatoes and juice, onion, garlic and tomato paste, stir well, simmer 5 minutes. Add oregano, basil, red pepper flakes, sugar and pepper. Cover and simmer 10 to 15 minutes, until

1 1/2 lb. margarine 8 oz bread flour 2 lb. whole wheat flour 1 1/2 oz baking powder 12 oz egg white 1/3 oz baking soda 6 oz honey 10 oz rolled oats 14 oz raisins 1 1/4 lb. yogurt 1 lb. walnuts Cut margarine into whole wheat flour, baking pow

1. Cream together sugar and applesauce. 2. Add egg product and mix well. 3. Add vanilla and bananas and mix well. 4. Sift flour with soda, add gradually until all blended in. 5. Bake both loaves at 325 for about an hour. (With both loaves in the oven at the same time it usu

Preheat oven to 400 degrees. Lightly coat a muffin pan with pam. In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside. In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (

Sour cream 1000 calories/pt. Cream cheese 850 calories/ 8 oz. Mock sour cream I: combine in blender 2 cups cottage cheese and 1/3 cup buttermilk. Mock sour cream II: 2 cups cottage cheese, 2 tablespoons lemon juice, 1/2 cup skim milk. Blender. Mock sour cream III: 2 c. d

Mix well in saucepan. Cook over medium heat, stirring until smooth. 5 % Fat From: The Susan Powter Show Jan. 20, 1995, NBC TV Meal Mastered by: Roberta Thompson     strongServings: 4/strong  

TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A B

Perhaps you have your own favorite chocolate recipes that you just aren t willing to give up. Try these easy substitutions in the preparation process and lower the fat in your desserts. INGREDIENT SUBSTITUTIONS ==================================================== evapor

Combine tomatoes,garlic,onion,and seasoning in saucepan. Simmer for 10 minutes. Add cod and simmer gently for 2 minutes, add scallops and simmer 2 miinutes, add shrimp and simmer 3 5 minutes, just until shrimp turns pink.     strongServings: 3

COMBINE TOMATOES,GARLIC,ONION,AND SEASONING IN SAUCEPAN.SIMMER FOR 10 MINUTES.ADD COD AND SIMMER GENTLY FOR 2 MINUTES,ADD SCALLOPS AND SIMMER 2 MIINUTES,ADD SHRIMP AND SIMMER 3 5 MINUTES,JUST UNTIL SHRMP TURNS PINK. MAKES 3 SERVINGS..........     p

12 1/3 c canned chicken broth 2 49 1/2 oz cans 1 lg onion chopped 1 carrot chopped 3 to 3 1/2 lbs chicken legs : and thighs, skinned fat : removed 12 3/4 c water 2 cans 1 stalk celery, with leaves 2 bay leaves 1 ts dried thyme