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!

Chocolate Caramel Bars

1 3/4 cups plus 3 tablespoons all-purpose flour, separated
1 3/4 cups quick cooking oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Sunsweet Lighter Bake
1/4 cup vegetable oil
1 cup semisweet chocolate chips
3/4 cup fat free caramel ice cream topping


Coat 13 x 9-inch baking pan with cooking spray; set aside.

Combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir well with fork or fingertips until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake in preheated 350 degree F oven for 15 minutes.

Cool 10 minutes. Sprinkle with chocolate chips. Stir remaining flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges. Sprinkle with reserved crumbs. Bake for additional 15 minutes or until edges are golden. Cool.

Make 36 bars.

Chocolate Cream Pudding

NOTE: You can double this recipe to create a chocolate pie filling. Pour into pie shell, add strawberry or banana garnish if desired.

1 (10.5 ounce) package lite tofu, extra firm 3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract

Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.

In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.

Makes 4 servings.

Chocolate Raspberry Brownies

When craving for brownies can't be denied, give in with moist, chewy Chocolate Raspberry Brownies. These sinfully rich and decadent brownies taste like pure chocolate, but are made without butter, oil or margarine.

A jar of sugarless raspberry jam in the batter takes the place of butter, margarine or oil. The fruit preserves add flavor and texture, keeping the brownies moist and chewy and adding a delicious, fruity flavor. Be sure to shop for brands that are sweetened with fruit juice concentrates instead of sugar or high fructose corn syrup.

1 1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitutes
1 (10 ounce) jar sugar-free raspberry preserves, cherry
preserves or apricot preserves
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon pure almond extract
1 cup all-purpose flour

Preheat oven to 325 degrees F. Thoroughly coat a 13 x 9-inch pan with nonstick cooking spray. Set aside.

With electric mixer, combine sugar and cocoa. Gradually pour in egg substitutes and raspberry jam, beating on low speed until sugar is no longer grainy. Add vanilla, salt and pure almond extract and beat briefly to mix. Combine flour and baking soda and store in with a flexible rubber spatula. Do not overmix!!!

Bake 30 to 35 minutes. Brownies should be slightly under-baked but not runny in the center. Allow to cool and cut into 2 x 2-inch bars.

NOTE: Because of the jam, these brownies are sticky to cut. To reduce sticking, wet the knife between each cut or partially freeze the brownies before slicing.

Nutrition analysis per bar: 114 calories; 0.7y fat; 26g carbohydrate; 0mg cholesterol, 86mgsodium

Cinnamon Sour Cream Coffee Cake

From the kitchen of Linda (Ltlgranny)

16 Servings

1 cup fruit-based fat replacement or unsweetened applesauce
2 1/2 cups granulated sugar, divided use
2 teaspoons pure vanilla extract
1 cup liquid egg substitute
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups fat-free dairy sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted

Heat oven to 350 degrees F. Grease a 10-inch tube pan.

In large mixing bowl, combine fat replacement and 2 cups sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.

In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth.

Spoon 1/3 batter into prepared pan.

In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times.

Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.

Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium

Cola Chicken

From the kitchen of Caroline

One of my favorites!

4 skinless, boneless chicken breasts, placed in casserole

Mix together:

1 can reduced fat cream of mushroom soup
1/2 can diet cola
2 tablespoons dried onion flakes
1 tablespoon dried parsley flakes

Pour over chicken, cover and bake in 350 degree F oven for 35 to 45 minutes.

Makes a great gravy to pour over rice or mashed potatoes. I have also used this recipe substituting boneless pork chops and cream of celery soup.

Very good.




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