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!

Cookies N Cream Yogurt

2 cups nonfat vanilla yogurt
1/2 cup cookie crumbs (from reduced-fat Oreo cookies)
4 teaspoons chocolate sprinkles


Place two tablespoons of yogurt into each of four Popsicle molds or a paper cup. Sprinkle with cookie crumbs; top with remaining yogurt. If using paper cups, insert craft stick in center of pop. Freeze one to two hours until pops are slightly firm. Remove from freezer; roll in chocolate sprinkles until coated. Freeze two to four hours until completely firm.

Makes 4 servings.

Nutritional values per serving: 132 calories, 1g fat, 26g carbohydrate, 3mg cholesterol, 6g protein, and 102 mg sodium

Cottage Cheese Custard

1/4 cup granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
2 cups low-fat milk
1/2 cup low-fat cottage cheese


Preheat oven to 325 degrees F.

Whisk sugar, eggs and vanilla extract just until blended. Add milk. Strain mixture through sieve and stir in cottage cheese. Arrange six 5 ounce baking dishes in a larger baking dish half filled with water. Pour custard in baking dishes and bake for 45 minutes or until centers are set. Let cool and refrigerate until served.

Makes 6 servings at 143 calories per serving.

Creamy Eggnog Cheesecake

Rum-flavored eggnog is a holiday favorite. Now you can enjoy low-fat eggnog cheesecake during the holidays or on any occasion.
6 (8 ounce) packages fat-free cream cheese, softened 1 1/2 cups granulated sugar
8 ounces fat-free egg substitute
1/2 cup nonfat powdered milk mixed with 1/4 cup water
1/2 cup fat-free sour cream
1/2 cup fat-free margarine, melted
1/2 cup dark rum
1/2 cup all-purpose flour
2 teaspoons vanilla extract
2 teaspoons nutmeg
Crust (see recipe below)


Garnish 2 cups low-fat whipped topping
2 teaspoons freshly grated nutmeg

Preheat oven to 350 degrees F.

Gently pat the prepared crust mixture on the bottom and partially up the sides of a greased springform pan. Place in the freezer for 10 minutes.

Blend the cream cheese and sugar in an electric mixing bowl or food processor. Add the egg substitute and blend well. Add the powdered milk mixture, sour cream, margarine, rum and flour, mixing until the batter is smooth and well combined. Stir in the vanilla extract and nutmeg by hand. Remove the springform pan from the freezer. Pour the batter into the pan and smooth with a rubber spatula. Place the pan on the center rack of the oven and bake until the cheesecake sets and is lightly brown. If the cake begins to brown too quickly, cover the top loosely with aluminum foil. The cheesecake is done when the center of the cake is firm to the touch. Remove the cake from the oven and place on a wire rack until completely cool (about 2 hours).

Once cool, refrigerate for at least 2 hours. When chilled, the cheesecake will come out of the pan easily. Before removing the pan, loosen the cake from the sides with a knife or metal spatula. Spoon the whipped topping into a pastry bag and pipe it decoratively on top of the cake. Dust with a sprinkling of nutmeg. Cut into wedges and serve.

Graham Cracker Crust
1 1/3 cups all-purpose flour
1/2 cup whole wheat flour
6 tablespoons dark brown sugar, packed
1/4 teaspoon salt
3 tablespoons honey
2 tablespoons fat free margarine, softened
1 teaspoon vanilla extract
3 tablespoons water
1/4 cup fat-free margarine, melted

Preheat the oven to 325 degrees F. Spray a cookie sheet with nonstick cooking spray and set aside.

Combine the flours, brown sugar, and salt in a mixing bowl. Add the honey, softened margarine and vanilla extract, and mix until combined. Add just enough water to make the dough hold together. The dough will be stiff. Pat or roll out the dough on the cookie sheet in a thin, even "cookie." Place in the oven and bake about 15 minutes until evenly browned.

Allow the cookie to cool, then break it into a blender or food processor and finely grind. Place the crumbs in a small bowl, add the melted margarine, and mix together. Press the moistened crumbs on the bottom and partially up the sides of a greased springform pan. Add the cheesecake filling and bake as directed in the individual recipe.

1 (9-inch) cake serves 16.

Crepes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 cups skim milk
1 egg
1 egg white
Nonstick spray coating

Combine both flours, then add milk, egg and egg white. Beat with beater until blended. Spray skillet with coating. Then heat. Remove from heat and spoon in about 2 tablespoons batter. Spread batter, return to heat on one side only, turn out on paper towel, repeat. Makes 18. Do not spray hot skillet; remove from heat and lightly grease occasionally. Fill as desired.

Contains 1 gram fat per serving.

Crispy Baked Chicken (low fat - no salt)

1 ( 2 1/2 to 3 pound) frying chicken, cut into serving
pieces, or 3 to 4 chicken breasts 1 cup low-fat milk
1 to 2 cups cornflake crumbs
1 teaspoon rosemary
Black pepper

Remove all skin from chicken; rinse and dry thoroughly. Dip in milk; mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan (line pan with foil for easy cleanup). Do not crowd pieces. Bake at 400 degrees F for 45 minutes. Crumbs will form a crisp "skin."




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