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!

Herb Seasoning

1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried savory
1 teaspoon dried mace
1 teaspoon dried onion powder
1 teaspoon freshly ground black pepper
1 teaspoon powdered sage


Mix all ingredients gently till well blended. Store in airtight container in cool, dry place for up to 6 months.
Makes about 1/3 cup.

Hot Chocolate Mix

1 (8 quart) package nonfat dry milk
1 (16 ounce) jar nondairy creamer
1 (16 ounce) package Nestle's Quik
7 teaspoons cocoa
1/2 cup Twin or 1 cup granulated sugar

Mix thoroughly in a large container. Put in airtight container.

To serve, fill cup 1/2 full of mix and add boiling water. Stir.

Lean Sour Cream (dairy-free)

1 (12 ounce) package silken soft tofu, drained
1/4 cup rice milk or soy milk
1 tablespoon lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1/4 teaspoon salt


Combine all ingredients in a blender with a lid. Purée mixture at top speed, scraping down the sides of the blender with a spatula, until smooth, about 1 minute. Transfer mixture to a container with a tight-fitting lid. Mixture will keep, covered and refrigerated, for 2 days.

Serve chilled; stir before serving. Makes 1 3/4 cups, about 14 servings.

Approximate values per serving (2 tablespoons): 20 calories, 1 g fat, 0 cholesterol, 2 g protein, 1 g carbohydrates, 0 fiber, 40 mg sodium, 50 percent calories from fat

Lemon Herb Seasoning

4 1/2 tablespoons dried basil
3 3/4 tablespoons dried oregano
1 1/2 tablespoons black pepper
1 1/2 tablespoons granulated onion
1 1/2 tablespoons whole celery seed
1 1/4 tablespoons powdered basil
1/2 teaspoon granulated garlic
1/2 teaspoon lemon rind, grated (optional)


Mix and store airtight for up to 6 months. Makes about 1 cup.

Light Applesauce Carrot Cake

The applesauce makes this style of carrot cake moist and light.

Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick vegetable spray.

1 cup unsweetened applesauce
3 eggs
5 tablespoons corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 1/3 cups whole wheat flour
2 cups grated carrots


Combine in large bowl until well blended.

Add grated carrots last until just blended. Pour into pan and bake for approx. 35 minutes or until tester comes out clean. Cool on rack. Refrigerate. If desired, frost with Lemon Cream Frosting. Makes 32 small pieces. Calories per serving 75: Protein 2 g: Fat 2 g: Cholesterol 28 mg: Carbohydrates 11 g: Sodium 90 mg

Lemon Cream Frosting

8 ounces low-fat ricotta cheese
1 tablespoon lemon juice
1 1/2 tablespoons honey
1/2 tablespoon arrowroot or cornstarch zest from one lemon
4 tablespoons chopped walnuts

Combine in food processor and process until smooth. Place in a saucepan and heat until nearly boiling. Stir constantly to prevent scorching. Chill. Frost top of cake. Sprinkle with nuts.




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