I’ll be out-of-town tonight so I won’t have a recipe to share but…Did you know? When a recipe calls for beating egg whites to a stiff peak, never try to using egg whites from a container, they won’t beat into stiff peaks. Instead, use real egg whites at room temperature or powdered egg whites. Powdered egg whites work every time and I don’t feel bad wasting the yolks so I prefer that method but either one works.
I had 2 bananas today that were not going to make it unless I did something with them. I always feel guilty if I let food go bad so this morning I was determined to do something with these ripe bananas and came up with this:
Banana Cake with Maple Glaze
Preheat oven 350o
2 cups flour
1 ½ cups sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
2 bananas – mashed
½ cup fat free plain Greek yogurt
½ cup low calorie mayonnaise
½ cup egg substitute
¼ cup skim milk
1 teaspoon vanilla
½ teaspoon cinnamon
- Mix together flour, sugar, baking powder and baking soda ingredients. With electric beater on high speed, beat in bananas, yogurt, mayonnaise, egg substitute, milk, vanilla and cinnamon until well combined.
- Pour batter into a 9-inch spring form pan.
- Bake for 35 to 40 minutes or until inserted toothpick comes out clean. Allow to cool to room temperature.
¼ cup maple syrup
¼ cup brown sugar
2 cups confectioner’s sugar – sifted
1 -2 teaspoons skim milk
1 tablespoon reduced calorie butter spread
- Place confectioner’s sugar in a mixing bowl.
- Combine maple syrup and brown sugar in a small saucepan and heat until bubbling.
- Remove maple syrup mixture from heat and pour into confectioner’s sugar while beating at low speed. Add enough milk until mixture becomes a thick glaze. Add butter spread and mix well.
- Pour glaze on top of cooled cake and spread on sides so that the top and sides are covered.
It’s a cold snowy day here and Nick has no school. This “Island Spiced Baked Apples” recipe can warm up the day. It’s a great fat free, healthy and filling snack that is easy to make too. I call it Island Spiced beacuse I bought the dark rum from Barbados when we were on vacation one year but any dark rum will do just fine. If you don’t have dark rum, you can use regular light rum instead.
Enjoy & Happy Baking!!
Island Spiced Baked Apples
Preheat oven 375o
4 large baking apples
1/3 cup raisins
1/3 cup light brown sugar
1 teaspoon cinnamon
¼ cup allspice
1 tablespoon dark island rum (from Barbados or other high quality island rum)
¼ – 1/3 cup water
- Core apples with a round apple core tool ¾ of the way down. To do this, continuously twist the apple core tool around the center of the apple gently adding pressure to the inside of the apple and pull toward you to remove the center.
- In mini processor, combine raisins, brown sugar, cinnamon and allspice and pulse until raisins are chopped and mixture is combined. Add mixture to a small bowl and stir in rum.
- Fill each apple with sugar rum mixture, pressing into the apple to pack it down.
- Arrange apples in a baking dish and add water to the bottom of the pan (should just fill the bottom only by about ½ inch.
- Cover baking dish and bake 40 – 45 minutes (baking time will be dependent on the size and firmness of the apples) or until the apples just begin to crack and are soft to the touch.
- Serve hot.
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Thank you everyone and happy cooking!
It was my father’s birthday tonight so we went out to celebrate and am sorry to say that I do not have a recipe to share from tonight. However, if you are looking to eat light when you go to a restaurant, here are some tips that might help:
1. Share the appetizer or salad: I ordered a first course salad that was large enough to share with my husband and son. Also, I purposely choose the “plain” house salad that only included vegetables without any cheese or meat, this helps cut down on the calories and fat.
2. I always look for a red sauce. Tonight I had sauted tilapia in a shrimp, mussles & clams in a red sauce. I was going to order the lobster in a wine sauce at first; but when I read the bottom that listed the ingredients & preperation I saw that the sauce included butter. Any butter sauce will add a lot of calories and fat.
3. If the dish comes with fries, ask for a substitute. Although my dinner did not include fries tonight, this happens very often. I find that if I ask for no fries, the kitchen is happy to serve me an alternative instead (i.e. baked potato, extra vegetable, etc…)
So the next time you are eating out, try some of these tips and see if they help you keep your dishes “Delicious & Light”.
Please go to https://deliciouslight.wordpress.com/ for all posts beginning tonight. PS – There’s a great cheesecake recipe in there:)
Tonight we had roast pork loin and cabbage for dinner. It was too spicy so I have to continue to work on this recipe before I share it with you. I did, however, bake a low fat cheesecake that I think is worth your time to try. I am not a big fan of cheesecake but I really enjoy this because it is nothing like the dense kind that makes me feel like I am eating cream cheese from the tub. Enjoy & Happy Cooking!!
NOTE: It is important to bring the ingredients to room tempurature before preparing the batter.
Serves 8 – 10
Preheat oven to 325o
¼ cup reduced calorie/reduced fat butter spread – melted
1 cup graham-cracker crumbs
1 teaspoon cream of tarter
6 egg whites – room temperature
1 ½ cups egg substitute – room temperature
1 ½ cups sugar plus 3 Tablespoons of sugar
8 oz. fat free cream cheese – softened
11 ounces low fat cream cheese – softened
3 Tablespoons flour
½ teaspoon salt
2 cups low fat sour cream – room temperature
1 teaspoon vanilla extract
- Mix melted butter spread with crumbs and press on the bottom and sides of a spring-form pan.
- Add cream of tarter to egg whites and beat until foamy.
- Gradually add 3 Tablespoons of sugar and beat until stiff.
- In a different mixing bowl, mix together 1 ½ cups sugar, flour and salt with the paddle attachment on the mixer.
- Add cream cheese and beat on high until well blended.
- Add egg substitute, slowly, until thoroughly mixed.
- Remove paddle attachment and put on whisk attachment and add sour cream and vanilla to the egg mixture.
- In a large bowl, fold egg whites into egg mixture and pour into the pan.
- Bake in the oven for 1 hour 15 minutes or until firm.
10. Turn off oven and open door slightly but leave the cake in for 10-20 minutes.
11. Remove cake from oven and let stand until cake is cool. Chill and serve.
My story begins 2 1/2 years ago with my son Nicholas. At the age of 3, Nick measured 37″ tall and weighed 47 pounds. For anyone who might not be familiar with children’s sizes, he was considered average height but off the charts heavy. As a mom, I panicked, cried and worried over what was going wrong. From then I decided to take action. For the last 3 1/2 years, I have been monitoring his eating at home and anywhere else. He now eats an average of about 1200 calories a day and, at his 5th birthday checkup, measured 43″ tall and weighed 53 pounds. Although he is at the top of the chart in weight, at least he’s now on the chart.
Over the last few years, one of the things I have developed a love for is low fat/reduced calorie cooking. This is where our story begins together. I want to share my experiences and recipes with you. I want to share my experiences in preparing dinners, organizing get together with friends and/or eat out to help anyone who is interested in eating delicious meals with less calories and fat.
I promise to share the honest opinions from my family and friends on anything I prepare. Sometimes I take an existing recipe and modify it to cut out the fat and sometimes I just make it up as I go along. I have been documenting my cooking for about a year and already have over 150 recipes.
I hope you join me in this journey so I can help you as well as learn from your feedback. Welcome and let’s get cooking!
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I worked all day and didn’t prepare in advance so I needed something that I could put together with ingredients that I ususally keep in the house. Here’s a fairly quick and easy meal:
Chicken and Shrimp Skillet
5 boneless/skinless chicken breasts – cut into pieces
1 onion – chopped
2 ribs celery – chopped
¼ cup white wine
1 can (28 ounces) diced tomatoes
1 ½ teaspoons BBQ seasoning
½ teaspoon Chipotle seasoning
½ teaspoon Cajun seasoning
½ pound shrimp
1 can (15.5 ounces) black beans – drained and rinsed
1 cup corn
2 cups cooked rice
1. Heat large skillet on medium high heat and spray with cooking spray. Add chicken and sauté until browned. Remove chicken, cover and set aside.
2. Reduce heat to medium and add onion and sauté until softened then add celery and sauté for an additional 5 minutes. Add wine, scraping the bottom of the pan and cook until all of the liquid is absorbed.
3. Increase heat to medium and add back the chicken, tomatoes, BBQ seasoning, Chipotle seasoning and Cajun seasoning. Bring the mixture to a boil then lower the heat and simmer for about 15 minutes.
4. Add shrimp, black beans and corn and simmer until the shrimp has turned pink.
5. Serve with cooked rice.
NOTE: If you do not have the spices readily available in the house, you can substitute the BBQ seasoning with chili powder and Tabasco sauce for the Chipotle seasoning (but reduce to only a few drops of sauce).