Low Fat Recipes
CARROTS (CALIFORNIA ORANGE
STYLE)
Serving Size:6
Amount Measure Ingredient -- Preparation Method
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1 pound Carrots -- peel & slice 1/4"
1/2 teaspoon Salt -- optional
3/4 cup Water
1 teaspoon Orange peel -- grated
1 Orange sections -- peeled and -- into bite-size piece
1 tablespoon Green onion; minced -- optional
Butter buds. -- sprinkle
Preparation Time: 0:45
In lg saucepan, cook carrots, covered in salted water until crisp-tender,
about 20 min. Drain. Add orange peel, orange sections and onion.
Sprinkle with Butter Buds. Heat through.
Serve immediately.
CHOCOLATE GRAND MARNIER
SOUFFLE
Serving Size:8
Amount Measure Ingredient -- Preparation Method
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1 cup Chocolate or carob chips
1 pound Firm tofu (water packed)
1/2 cup Cocoa or carob powder
3/4 cup Honey
3 tablespoons Grand marnier
1 teaspoon Vanilla
1/2 cup Soy milk
1/2 cup Unbleached white flour
1 teaspoon Baking powder`
Preheat oven to 350F. Place chocolate chips
or carob in a bowl & place
it in hot water to melt stirring with a spoon. Place remaining ingredients in
a food processor & blend till smooth & creamy. Add melted chocolate &
puree a few moments. Pour into a very lightly oiled 1-quart souffle dish.
Bake for 40 to 45 minutes, or until the souffle has completely puffed up.
Cool for 5 minutes.
CHUNKY LEEK AND POTATO SOUP
Serving Size:2
Amount Measure Ingredient -- Preparation Method
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1/2 pound Potatoes
1 pint Cold water
1 medium Leek
1 Garlic clove
1/2 medium Onion
1/4 tablespoon Oil
1/2 teaspoon Yeast extract
1/2 teaspoon Ground black pepper
1 Bay leaf
1/4 teaspoon Caraway seed
1 Celery stalk
Peel and cube the potatoes Place in a large
bowl with the cold water.
Leave to one side Top and tail the leeks, then slice into chunks Wash
in a bowl of cold water, drain and rinse Leave to drain in a colander
Finely chop the onion Saute the garlic and onions in a large deep saucepan
in the oil until tender. Add the potatoes and the water they have been
sitting in. Increase the heat bringing the liquid to a rolling boil Add the
yeast extract Stir well, reduce heat and add the leeks, black pepper,
bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery
to the soup and simmer for a further 15 minutes.
Serve hot.
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