Island Fruit Soup 23-06-15

Island Fruit Soup

Ingredients

1 3/4 cups chopped fresh pineapple
3/4 cup chopped ripe cantaloupe
3/4 cup chopped papaya
3/4 cup unsweetened apricot nectar
3/4 cup sparkling water
1 tablespoon chopped fresh mint

Directions

Puree the fruit in a blender or food processor, with motor running add remaining liquids and mint. Chill at least 3 hours. Serve with fresh garnish.

Yield: 4 servings

Low Fat Recipes: BREAD PUDDING

Low Fat Recipes: BREAD PUDDING

Ingredients

8 Slices Reduce Calorie Whole Wheat Bread, cut into pieces
1/2 Cup Raisins
4 Cups Skim Milk
1 1/3 Cups Fat Free Egg Substitute
1 Tablespoon Vanilla Extract
3 Tablespoons Sugar
1/2 Teaspoon Cinnamon

Directions

Preheat Oven to 350. Spray 2 quart
Casserole dish with Cooking Spray. Place the bread in the dish and sprinkle with raisins. In a bowl combine the remaining ingredients and mix well. Pour over the raisins.

Bake about 55 minutes, until toothpick in center comes out clean.

Servings 8, calories 161, fat 1g, protein 11g, carbs 29g

Low-Fat Chocolate Sauce 16-06-15

Low-Fat Chocolate Sauce

Ingredients

4 Tbs (60 ml) sugar
4 Tbs (60 ml) unsweetened cocoa
2 tsp (10 ml) cornstarch (cornflour)
1 cup (250 ml) water
1 tsp (5 ml) vanilla extract

Directions

Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and cool, stirring occasionally. May be frozen for up to 2 months.

Makes about 1 cup, to serve 6 to 8.

Low Fat Recipes: Caramel Apple Cobbler

Low Fat Recipes: Caramel Apple Cobbler

Ingredients

10 ounces frozen apple slices
2 Tablespoons apple juice
1/2 cup fat free caramel topping
1 Tablespoon lemon juice
2/3 cup unbleached all purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Cool Whip Free
Directions

Thaw apples.

In medium glass bowl, combine apple juice and caramel topping.
Microwave, uncovered on high for 2 minutes, stir twice during cooking.
Add apples and lemon juice, stirring until coated; set aside.
In medium bowl, combine flour, sugar and cinnamon.
Sprinkle over apple mixture.
Microwave, uncovered on high for 7 minutes or until heated through.
Sprinkle apple mixture with additional cinnamon.
Chill for 1 hour.
Top with Cool Whip just before serving.

ORANGE RICE PUDDING

ORANGE RICE PUDDING

Ingredients

1 c. orange juice
2/3 c. long grain rice
1/2 c. water
2 cs. buttermilk
3/4 c. refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
2/3 c. sugar
2 tbsps. orange juice
nonstick cooking spray
orange peel, cut into thin strips (optional)
fresh mint sprig (optional)

Directions

In a small saucepan, combine the 1 c. orange juice, the uncooked rice, and water. Bring to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large bowl combine the buttermilk, egg, sugar, and the 2 tbsps. orange juice. Stir until sugar is dissolved.
Spray a 2-quart square baking dish with nonstick coating. Spoon rice mixture into dish, spreading evenly. Pour egg mixture over rice mixture. Place dish in a large baking pan; pour hot water into baking pan around dish to a depth of 1 inch.
Bake in a 350 degree oven for 40 to 45 minutes or until mixture is firm around the edges and is almost set in center. Remove square dish from outer pan; cool 30 minutes on a wire rack. Cover and chill 4 hours before serving. To serve, spoon pudding into dessert dishes. If desired, garnish with orange peel strips and mint sprigs.

Makes 10 to 12 servings.

Calories.....145.....Carbs.....29 g.....Fat.....1 g.....Chol.....2
mg.....Fiber.....1 g.....Sodium.....86 mg.