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Recipes
Fruited Special (Raspberry Salad)
By SaraB
Dissolve Jello in boiling water
- 1 (3 oz) pkg raspberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 (10 oz) pkg frozen raspberries
- 1 Tbs lemon juice
- 1 banana, sliced
Black Bottom Banana-Cream Pie
By SaraB
Prepare and bake Pastry Crust in a 9-inch pie plate
- 1 (9-inch) Pastry Crust
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- Dash of salt
- 1 1/3 cups 1% low-fat milk, divided
- 1 ounce semisweet chocolate, chopped
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon stick margarine or butter
- 2 teaspoons vanilla extract
- 2 ounces block-style fat-free cream cheese, softened
- 2 cups sliced ripe banana (about 2 large bananas)
- 1 1/2 cups frozen fat-free whipped topping, thawed
- Chocolate curls (optional)
White Russian Tiramisu
By SaraB
Assemble drip coffee maker according to manufacturer's directions
- 1/2 cup ground coffee beans
- 1 3/4 cups cold water
- 1/4 cup Kahlúa (coffee-flavored liqueur), divided
- 1/2 cup (3 1/2 ounces) mascarpone cheese
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 24 ladyfingers (2 3-ounce packages)
- 2 teaspoons unsweetened cocoa, divided
Shrimp Po'Boy with Spicy Ketchup
By SaraB
Prepare broiler. Line a baking sheet with heavy-duty aluminum foil
- 3 tablespoons dry breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1/4 cup ketchup
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon chili powder
- 1/4 teaspoon hot sauce
- 2 (10-inch) submarine rolls, split
- 2 cups torn curly leaf lettuce
- 1/2 cup thinly sliced red onion
Banana Muffins
By SaraB
Combine dry ingredients in bowl; make a well in center of mixture
- 1-3/4 cup flour
- 3/4 cup sugar
- 1-1/4 tsp cream of tartar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 ripe bananas, mashed
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 3/4 cup chopped pecans
Cherry Almond Cake
By SaraB
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground cloves
- 2/3 cup granulated sugar
- 3 1/2 tablespoons butter, softened
- 3 tablespoons fat-free cream cheese
- 2 tablespoons almond paste
- 1/4 teaspoon almond extract
- 1 large egg
- 1/3 cup 1% low-fat milk
- Cooking spray
- 2 tablespoons chopped almonds, toasted
- 2 tablespoons granulated sugar
- 1 (14.5-ounce) can pitted tart red cherries in water, drained
- 1 teaspoon powdered sugar
Southwestern Falafel with Avocado Spread
By SaraB
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork
- Patties:
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped cilantro
- 1/8 teaspoon ground cumin
- 1 large egg white
- 1 1/2 teaspoons canola oil
- Spread:
- 1/4 cup mashed peeled avocado
- 2 tablespoons finely chopped plum tomato
- 1 tablespoon finely chopped red onion
- 2 tablespoons fat-free sour cream
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 2 (6-inch) pitas, each cut in half crosswise
Milk Chocolate Bar Cake
By SaraB
Prepare cake batter according to package directions
- 1 (18.25-ounce) package Swiss chocolate cake mix
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 10 (1.5-ounce) milk chocolate candy bars with almonds, divided
- 1 (12-ounce) container frozen whipped topping, thawed
Spoon Bread
By SaraB
1. Preheat oven to 350. 2
- 3/4 cup stone-ground yellow cornmeal
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2-1/2 cups 1% low fat milk
- 1/4 tsp hot sauce
- 2 large egg yolks
- 1 Tbs butter
- 1/2 tsp baking powder
- 3 large egg whites
- Cooking spray
Eggplant Parmesan
By SaraB
Eggplant: Preheat oven to 350 degrees
- 2 large eggplants
- 4 egg whites, lightly beaten
- 1/4 tsp salt
- 2 cups breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 whole head garlic, intact, plus 1 large garlic clove, minced
- 2 tsp dried basil
- 2 tsp olive oil
- 3-1/2 cups tomato sauce (recipe below)
- 1 14-oz can white beans, drained
- 2 cups low-fat mozzarella
- ZESTY TOMATO SAUCE
- 8 pieces sun-dried tomato
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 2 tsp ground fennel
- 1 tsp dried oregano
- 1 tsp dried basil
- 10 button mushrooms, sliced
- 1/3 cup red wine
- 1 28-oz can diced tomatoes