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Recipes
Ricotta Souffles with Raspberry Sauce
By dashy_65
In food processor add 1/4 c
- Raspberry Sauce:
- 1/4 c. plus 1 T. sugar, divided
- 1 1/2 c. nonfat ricotta cheese
- 2 T. flour
- 1/2 t. lemon zest
- 1/2 t. vanilla
- 1 egg yolk
- 2 egg whites
- dash of salt
- 2 t. powdered sugar
- 1 (10 oz) pkg frozen raspberries in light syrup, thawed
- 1 t. cornstarch
Rhubarb Bran Muffins
By dashy_65
1. In a medium bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal and water; set aside
- 3 cups Kellogg's® All-Bran® Original cereal
- 1 cup boiling water
- 2 1/2 cups all-purpose flour, divided
- 1 cup chopped rhubarb
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon grated orange peel
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 3/4 cup buttermilk
- 1/2 cup canola oil
- 2 eggs
- 1 recipe Streusel Topping
- 2/3 cup packed brown sugar and 1/2 cup all-purpose flour. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans, if desired.
Cherry-Apple Turnovers
By dashy_65
In food processor bowl; add cherries and apple
- 1 1/4 c. frozen pitted, dark, sweet cherries
- 1 med. Rome apple, peeled, cored, coarsely chopped
- 1/4 c. sugar
- 1/8 t. almond extract
- Dash of nutmeg
- 6 sheets frozen phyllo pastry, thawed
- Butter-flavored cooking spray
- 1/2 t. cornstarch
- 2 T. sliced almonds, toasted
- 1 t. powdered sugar
Banana Nut Muffins with Oatmeal Streusel
By dashy_65
Preheat oven to 375°. To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour in...
- STREUSEL:
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup 1% low-fat milk
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts, toasted
- 6 tablespoons regular oats
- 5 tablespoons all-purpose flour (about 1 1/2 ounces)
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon ground cinnamon
Cranberry and Apple Crumble
By dashy_65
Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 6 cups sliced peeled Braeburn apple
- 1 cup fresh cranberries
- 1/3 cup fresh orange juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Herbed Basmati Rice
By dashy_65
Heat olive oil in a medium skillet coated with cooking spray over medium-high heat
- 1 teaspoon olive oil
- Cooking spray
- 1 cup uncooked basmati rice
- 1 garlic clove, minced
- 1 cup water
- 1 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 cup chopped green onions
- 1/4 cup pine nuts, toasted
- 3 tablespoons grated fresh Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
Candied Carrots
By dashy_65
Place 1 in. of water in a large saucepan; add carrots, Bring to a boil
- 4 cups sliced carrots
- 3 tablespoons reduced-calorie pancake syrup
- 1 tablespoon lemon juice
- 2 teaspoons minced fresh parsley
- 1 teaspoon butter
- 1/2 teaspoon salt
- Dash pepper
Glazed Sweet Potatoes
By dashy_65
Cut Sweet Potatoes into 1/2- inch slices
- 1 Lb. Sweet Potatoes, peeled
- 1 Tbs. Corn Starch
- 3/4 cup. Orange Juice
- 1 Tbs. Brown Sugar
- 2 Tbs. Lemon Juice
Creamy Onion Soup
By dashy_65
In a 3-qt. saucepan over medium heat, saute onions in butter
- 1 pound yellow onions (about 3 medium), sliced
- 2 tablespoons butter
- 4 cups chicken broth
- Dash each pepper and dried thyme
- 1/4 teaspoon salt, optional
- 2 cups milk, divided
- 1/3 cup all-purpose flour
Zucchini Garden Chowder
By dashy_65
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and basil in butter until vegetables are tender
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon dried basil
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups water
- 3 teaspoons chicken bouillon granules
- 1 teaspoon lemon juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) evaporated milk
- 1 package (10 ounces) frozen corn
- 1/4 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded cheddar cheese
- Pinch sugar, optional
- Additional minced fresh parsley, optional