Apricot Chutney - Low Fat Recipes

Apricot Chutney - Low Fat Recipes

A great flavor enhancer for meat and poultry dishes.

Ingredients

4 cups dried California apricot halves (3 bags, 6/oz. each)
3 cups cider vinegar
4 cups onion wedges (3 lg. onions)
1 cup chopped candied ginger
2 tablespoons salt
1 tablespoon minced garlic
1 teaspoon Tabasco
3 cups brown sugar (packed)
3 cups sugar
2 cups water
3 cups seedless golden raisins
2 tablespoons whole mustard seed

Directions

Cut apricot halves in half. Combine all ingredients in kettle. Bring to boil., then simmer slowly, uncovered, until thickened, about 1 hour, stirring often. Portion into sterilized jars; seal at once. If desired, process in boiling water bath for 15 minutes.

Makes about 13 half-pints.

Cream Cheese Sauce And Pasta [23-2-16]

  
Cream Cheese Sauce And Pasta


Ingredients

8 oz favorite pasta, cooked as directed
1 1/2 C. 1% milk
2 1/2 T. flour
1 1/2 T. fat-free cream cheese
1/2 C. Parmesan cheese
black pepper

Directions

Heat 1 C. milk in saucepan till steaming. Pour flour in small bowl and slowly whisk in 1/2 C. milk till smooth. Add this to hot milk and stir constantly till it simmers. When thickened, whisk in cream cheese, then Parmesan, then pepper. Toss with hot pasta. Serves 4-5.

Fat-5.5 grams

Reduced-Fat Pistou - Low Fat Recipes

Reduced-Fat Pistou - Low Fat Recipes

Ingredients

1 cup (250 ml) packed fresh basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste

Directions

Combine all ingredients in an electric food processor or blender and process until smooth.

Makes about 3/4 cup (180 ml).