RECIPES - LOW FAT

Follow Up Your LOW FAT Recipe With 2 "FAT BURNING"
L.A. Diet Plan Capsules To Maximize Fat Burning And Put Your Diet Into High Gear!

Blue Cheese Dip

1 cup low-fat cottage cheese
1/2 cup low-fat yogurt
4 ounces crumbled Blue cheese
Onion salt
Worcestershire sauce
Tabasco sauce


Puree low-fat cottage cheese with low-fat yogurt. Combine with crumbled Blue cheese, a dash each of onion salt, Worcestershire sauce and Tabasco sauce. Serve with raw vegetables or crisp crackers.

Makes 2 cups (16 servings).

Exchange per serving: 2 tablespoons; 1/2 medium fat

Nutrients: Cal 42; Cho 1; Pro 3; Fat 3; Na 160; K 43;

Blueberry Bread Pudding

8 white bread slices
1 cup blueberries
2 cups skim milk
1 cup Egg Beaters® 99% egg substitute
1/3 cup granulated sugar
1/3 cup Splenda
1 teaspoon vanilla extract
1/4 teaspoon cinnamon


Preheat oven to 350 degrees F. Place the bread cubes in the bottom of a lightly greased 8-inch square baking pan; sprinkle with the blueberries and set aside.

In a large bowl combine the milk, Egg Beaters, sugar, vanilla extract and cinnamon; pour over the bread mixture. Set the pan in a larger pan filled with 1 inch of hot water.

Bake at 350 degrees F for 1 hour or until knife inserted in center comes out clean.
Serves 9.

Per Serving: 129 Calories; 1g Fat (6.8% calories from fat); 6g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 186mg Sodium

Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates

Blueberry Cheesecake Pie

Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries


Preheat oven to 350 degrees F.

In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Yield: 6 portions

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Broccoli Salad

1 small box sugar-free lemon gelatin
1/2 teaspoon salt
1 cup boiling water
2 teaspoons minced onion
1/2 cup low-fat cottage cheese
1 (10 ounce) package frozen chopped broccoli
2 tablespoons reduced calorie mayonnaise or low fat mayonnaise
1 teaspoon prepared mustard


Completely dissolve gelatin and salt in boiling water. Add broccoli and onion and stir until broccoli thaws and separates. Add low-fat cottage cheese, mayonnaise and mustard. Pour into a bowl or individual dishes.

Makes 3 cups or six 1/2 cup servings.

40 calories per serving.

Broiled "Fried" Fish

10 fish fillets
1 1/2 cups cornmeal
1 teaspoon salt
1/4 teaspoon pepper


Mix cornmeal, salt and pepper on a plate. Rinse each fillet and roll in cornmeal mixture, then place on a broiler pan. Broil fish until golden brown, about 5 minutes. Turn over and broil until brown.




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