Low-Fat Cheese Muffins

Ingredients

1 cup (250 ml) buttermilk
1 egg
1+1/2 tbs (22 ml) vegetable oil
1 cup (250 ml) unbleached all-purpose flour
1/4 cup (60 ml) whole wheat flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
6 Tbs (90 ml) freshly grated Parmesan cheese
1/2 tsp (2 ml) dried rosemary leaves, crushed

Directions

Beat together the buttermilk, egg, and oil. In another bowl sift together the flours, baking powder, baking soda, and salt. In another bowl combine the cheese and rosemary, and add this mixture to the flour mixture, reserving about 1 tablespoon (15 ml) for topping the muffins. Pour the liquid mixture into the flour mixture and stir just enough to combine. Pour the batter into 12 lightly oiled muffin cups and sprinkle the reserved cheese mixture on top. Bake in a preheated 400F (200C) oven for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Makes 12 muffins.

LOW FAT TIRAMISU CHEESECAKE

Ingredients

2 pk (8 ounces ea) fat-free cream cheese
1 pk (4 ounces) sugarfree instant vanilla pudding mix
2/3 cup dry milk powder
1 cup cold coffee
1 teaspoon Brandy extract
3/4 cup Cool-Whip Lite
1 (6 ounce) prepared chocolate pie crust
2 tablespoons unsweetened cocoa

Directions

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract and 1/4 cup Cool Whip Lite. Spread mixture into pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least hour. Cut into 8 servings.

Yield: 8 Servings

207 calories; 7 gm fat; 11 gm protein; 25 gm carbohydrate;
636 mg sodium; 71 mg calcium; 1 gm fiber

CARROT and RAISIN MUFFIN

Ingredients

1 1/2 cups flour
1/2 cup whole wheat buckwheat flour
1/2 cup sugar
2 lg eggs, beaten
1/4 cup carrot,finely shredded
2 Tbsp light corn syrup
1/4 cup walnuts,finely chopped
2 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
8 oz crushed pineapple in juice
1/4 cup raisins
1 tsp vanilla

Directions

In a large mixing bowl stir together flours, sugar, baking powder, cinnamon and ginger. Set aside. In a small bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup and vanilla. Add all at once to the flour mixture. Spray 12 muffin cups with nonstick coating ot line cups with paper cups. Divide batter evenly among the 12 cups. Sprinkle with nuts. Bake at 400° about 20 minutes or until golden brown. Makes 12 muffins Serve warm.

Calories 162 fat 3 cholesterol 36 sodium 63 carbs 31

Practically Fat-Free Pumpkin Rice Pudding

Ingredients

2 quarts water
1 c. Arborio or other short-grain rice
4 c. non-fat milk (I'll try rice milk)
1 vanilla bean, split (I'll try 1-2 tsp vanilla extract)
pinch of salt
1/3 c. sugar
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 c raisins

Directions

In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.

Preheat oven to 350 degrees. In the same saucepan, bring the milk to a boil over medium high heat, stirring occasionally. Add the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, 15-18 minutes. Remove from heat, remove vanilla bean, and stir in sugar.

In a large bowl, mix pumpkin with half (2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a buttered 2 quart baking pan (I'll use a quick spray of Pam). Mix raisins into white rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30 minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.

Serves 4-6.

Broccoli & Cheese Manicotti

Ingredients

20 ounce package frozen chopped broccoli
1 onion, chopped
2 garlic cloves, minced
1/4 cup fat free chicken broth
15 ounce low fat ricotta cheese
3/4 cup shredded fat free mozzarella cheese
Pepper to taste
1 1/2 cups sliced mushrooms
1/4 cup water
14 ounce jar spaghetti sauce, low fat
3/4 cup water
12 manicotti shells
2 tomatoes, sliced

Directions

Preheat oven to 375º F. Thaw broccoli and squeeze out. Divide broccoli into 15 ounce and 5 ounce portions; set aside. In large nonstick skillet over medium heat, saute onion and garlic in broth for 2 minutes or until tender. Remove from heat and transfer onions to large bowl. Stir in 15 ounces of broccoli, ricotta cheese, mozzarella cheese and pepper to taste; mix well and set aide. In same skillet over high heat, saute mushrooms in water for 2 minutes or until tender. Stir in all of the spaghetti sauce except for 1 cup. Add remaining broccoli and water; heat through. Using spoon, fill each manicotti shell with equal amounts of ricotta mixture. Pour sauce in bottom of nonstick baking dish. Arrange filled manicotti in sauce. Place tomato slices on top of manicotti and pour reserved sauce over tomatoes. Bake for 30 minutes. Serve hot.

Makes 6 servings; Per serving: 372 Calories, 5 Fat Grams