Recipe Talk

im on a diet at the min and have been making and baking alsorts but im looking for new and tasty things to try
so does ne one have any good recipes at all to share for me to try, not too hig fat or hig cal

Title: Blueberry Upside Down Pudding
Category: Puddings Fruits French
Serves: 6

Ingredients:
2.00 c Blueberries;fresh -OR-
1.00 pk Blueberries, 300 g
individually frozen,
unsweetened
0.75 c Sugar,granulated
1.00 ts Lemon rind;grated
1.25 c Flour;all purpose
1.50 ts Baking powder
0.25 ts Salt
0.25 c Shortening
1.00 Egg;beaten
1.00 ts Vanilla
0.67 c Milk
Whipped cream -OR-
Ice cream; opt

Instructions:
Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert.
When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries.
It was a delectable kind of immersion.
Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan.
In a bowl, combine flour, baking powder and salt.
In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy.
Beat in egg and vanilla.
Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean.
Let cool slightly; turn out onto serving plate.
Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired.
SERVES: 6-8

Great Recipes!

I will give you generic ingredients and in parentheses the actual brand I used... calories and fat grams are based on my ingredients. I don't take any responsibility if you hate the recipe or are allergic to it or eat too big a chunk of it and choke!! This is at your risk only! And feel free to send me some vegetarian recipes of your own, if you like!

TBSP -- tablespoon
TSP - teaspoon

BURRITO
This is easy to make and takes no time at all. Make a bunch at once and heat them up for lunches all week!

1 low-fat flour tortilla (Mission 98% Fat-Free Flour Tortilla)
1 TBSP salsa (Super G Thick-n-Chunky)
1 TBSP non-fat sour cream (Land O'Lakes)
1 TBSP non-fat refried beans (Old El Paso)
1 TBSP non-fat black bean dip (Old El Paso)
1/8 cup low-fat shredded cheese (Sargento's 4 Cheese Mexican Light)

Preheat oven to 300 degrees. On a cookie sheet, put out tin foil for as many tortillas as you want to make. Place a tortilla on each piece of tin foil. In the center of each tortilla, put the salsa, sour cream, refried beans, black bean dip and shredded cheese. Fold tortilla and if you're like me, the edges won't stay, so wrap the foil loosely around it so that it forms a burrito. Cook about 1/2 hour. Eat now or refridge for later (and then just remove from tin foil and microwave or stick in a toaster oven for a couple of minutes).

Calories per burrito -- 155
Fat per burrito - 3 grams

LASAGNA
This was very tasty! I made a small enough (enough for two small meals) because I have a small glass pan that was the perfect size of the lasagna noodles. So, I'll double my recipe...but it should then make 4 servings!!

6 oven-ready lasagna noodles (San Giorgio)
2 cups fat-free, low-cal pasta sauce (Healthy Choice Garlic & Herb)
1 cup fat-free ricotta cheese (Maggio)
8 TSP Parmasean Cheese (Kraft) 1/2 cup shredded low-fat mozarella cheese (Sargento's)

Preheat oven to 325 degrees. In a cooking pan, spread a little of the sauce on the bottom. Lay 2 of the lasagna noodles on top of the sauce. Take 1/2 of the ricotta cheese and carefully spread over noodles. Spread 1/3 of the sauce over the ricotta cheese. Sprinkle 2 TSP parmasean cheese over sauce and then top with 1/3 of the mozarella cheese. Repeat. For final layer, just put remaining sauce and cheese. Bake for approx. 40 minutes. Makes 4 servings.

Calories per serving - 355
Fat per serving - 4.75

PIZZA!

Here's a simple low-fat, low-cal pizza I came up with. Remember, this is a plain, cheese pizza. If you add anything to top it, you have to add calories and possibly fat.

pizza dough mix (Betty Crocker's)
non-fat, low-cal pizza sauce (Boboli -- 1 pouch from the 3 pouch package)
1/4 cup low-fat mozarella (Sargento's)
2 TBSP parmesean (Kraft)

Preheat oven to ****. Follow directions for dough. (For Betty Crocker, it is to stir dry mix with water and sit for 5 minutes, covered). Spray pizza pan with PAM or some other no-fat, no-calorie cooking spray. Spread dough. Spread sauce and cheese evenly. Bake for 12-17 minutes (or how long dough package says to bake). Makes 8 pieces.

Calories per slice: 117
Fat per slice: 2.4

CHOCOLATE PEPPERMINT CHEESECAKE

1 Chocolate Cheesecake Crumb Crust (see Below)
1 Envelope Unflavored Gelatin (2 1/2 Teaspoons)
1/4 Cup Cold Water
8 Ounces Tub Style Light Cream Cheese
8 Ounces Non-Fat Cream Cheese, room temperature
1/2 Cup Splenda Granular
1/2 Cup 1% Milk 12 Sugar Free Peppermint Hard Candies, finely Crushed
1/2 Teaspoon Peppermint Extract
1 1/2 Cups Light Whipped Topping, thawed
6 Sugar Free Peppermint Candies Crushed
1 1.5 Ounce Milk or Semisweet Chocloate Bar

In a small saucepan, sprinkle the gelatin over water. Let Stand for 3 minutes. Place over low heat, stirring until gelatin dissolves. Remove from heat. In a large mixing bowl, with an electric mixer, beat the cream cheeses and Splenda until creamy. Add the gelatin mixture and the milk. Beat on low speed until smooth. Stir in the 12 crushed peppermints and extract. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped topping. Pour into the prepared crust and smooth top. Refrigerate at least 3 hours. Before serving, sprinkle top of the cake with remaining crushed peppermint candies. As a final decorative touch, use a vegeatble peeler to shave chocolate curls directly onto the top of the cake.

SERVINGS 12; CALORIES 190; FAT 9 g; PROTEIN 8 g; CARBS 22 g;
FIBER 0 g SODIUM 320 mg
SERVING SIZE= 1/12 of Cake

CHEESECAKE CRUMB CRUST

3/4 Cup Chocolate Graham Cracker Crumbs (about 12 squares)
2 Tablespoons Splenda
1 Tablespoon Margarine or butter, melted 1 Teaspoon Cocoa Powder

Preheat Oven to 350degrees. Spray a 8 or 9" springform pan, with non-stick cooking spray. If starting with the whole graham crackes, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of the prepared pan. With your fingets, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. Make sure it is completely cool when using for unbaked cheesecakes.
Variation: Chocolate Crumb crust

SERVINGS 12; CALORIES 40; FAT 1.5 g; PROTEIN 08 g; CARBS 6 g;
FIBER 0 g SODIUM 55 mg
SERVING SIZE= 1/12 of Crust
WW POINTS: 1