Posted in Bake, Casserole, Dessert

Panettone Bread Pudding with Amaretto Sauce


This is a fabulous dessert that I have been serving during the holiday season for many years.  It has such a rich flavor; no-one would ever know it’s low in fat and calories.  If you are entertaining at all this season, try it, your friends and family will think you are a pastry chef connoisseur.

Enjoy…

Panettone Bread Pudding with Amaretto Sauce

Preheat broiler

Serves 12

Prep Time: 20 minutes

Cook Time:  1 hour and about 10 minutes

Estimated values per serving:

Calories = 290                         Fat = 5 grams                         Points: 6

Bread Pudding Ingredients:

1 panettone or other fruit sweet bread (about 1 pound) – cut into 1-inch pieces

3 cups fat free half and half

¾ cup egg substitute

1 cup sugar

1 tablespoon plus 2 teaspoons vanilla extract

1 teaspoon almond extract

Amaretto Sauce Ingredients:

½ cup fat free half and half

1 cup confectioner’s sugar

3 tablespoons amaretto liqueur

2 egg yolks

Directions:

  1. Arrange bread pieces on a baking sheet and toast for about 2 minutes on each side or until lightly browned.
  2. Place bread in a large bowl and pour half and half over the bread, making sure all the pieces are covered.  Set aside for 1 hour until the liquid has been absorbed.
  3. Preheat the oven to 325o.  Coat a 9-by-13-inch baking dish with cooking spray.
  4. In a medium bowl, whisk together egg substitute, sugar, vanilla extract and almond extract.  Stir into the soaked bread.
  5. Transfer mixture to the baking dish and bake in the middle of the oven for 1 hour or until the pudding is set and the top is golden brown.
  6. Make the amaretto sauce: Set a medium sized bowl over a small saucepan of simmering water.  Stir together the half and half and confectioner’s sugar and whisk until the mixture is creamy.  Add the amaretto and then add the egg yolks, one at a time, whisking constantly.
  7. Cook the mixture, whisking constantly for about 4 minutes or until the mixture has thickened to the consistency of honey and reaches 160o.
  8. Preheat the broiler.  Just before serving, spoon the amaretto sauce over the pudding and broil 3 to 4 minutes until bubbly and lightly browned.  Cut the pudding into 18 pieces and serve immediately.

NOTE:

–          The pudding can be made a day in advance.  Cover and set aside at room temperature.

–          The sauce can be made a day in advance.  Cover and refrigerate.  Allow the sauce to return to room temperature before spooning onto the pudding.

Posted in Appetizers, Bake, Casserole, Vegetables

Artichoke Dip


Artichoke Dip

Serves 12

Preheat oven 375o

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 85                        Fat = 5 grams                        Points: 2

Ingredients:

1 can (8.5 ounces) artichokes – drained and chopped

1 chili pepper – minced

1 cup low fat mayonnaise

2 cups low fat mozzarella cheese – shredded

½ cup grated Parmesan cheese

Directions:

  1. Coat baking dish with cooking spray.
  2. Mix ingredients & bake at for 30 minutes.
Posted in Potatoes, Side Dishes

Roast Garlic Mashed Potatoes


Roast Garlic Mashed Potatoes

Serves 10

Preheat oven 425o

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 200                      Fat = 1 gram                          Points: 3

Ingredients:

8 garlic cloves – peeled and kept whole

5 pounds potatoes – peeled and cut into 2-inch pieces

¾ cup skim milk

¾ cup fat free sour cream

2 tablespoons low calorie butter spread

1 ½ teaspoons salt

1 ¼ teaspoon pepper

Directions:

  1. Wrap garlic cloves in a piece of aluminum foil coated in cooking spray.  Place in the oven and roast for about 20 minutes until soft.
  2. Meanwhile, boil a large pot of water and add potatoes.  Cook until tender, about 15 minutes.  Drain and return the potatoes to the pot.  Cook over high heat, tossing until completely dry for about 1 minute.
  3. Turn off the heat and mash the potatoes.  Stir in the milk, sour cream, butter spread and salt and pepper until combined and fluffy.  Remove the garlic from the oven when done, mash in a small bowl and then stir into the potato mixture.
Posted in Bake, Casserole, Side Dishes

Chicken Apple Sausage Stuffing


Chicken Apple Sausage Stuffing

Serves 18

Preheat oven 375o

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated values per serving:

Calories = 160                         Fat = 4 grams                         Points: 4

Chicken Apple Sausage Stuffing

Ingredients:

1 onion – chopped

3 celery ribs – chopped

1 apple – chopped

1 package (12 ounces) chicken sausage links

1 5.2 ounce bag of chestnuts – chopped

4 cups vegetable broth

1 teaspoon dried parsley

½ teaspoon poultry seasoning

1 bag (14 ounces) herbed seasoned stuffing cubes

2 tablespoons butter spread

Directions:

  1. Heat a large sauce pot or skillet on medium heat and coat with cooking spray.  Add onion and celery and sauté for 5 minutes until soft and browned.  Add apple and cook another 3 – 4 minutes.
  2. Add sausage and sauté for 5 minutes until browned.
  3. Add chestnuts, broth, parsley and poultry seasoning and bring to a boil.
  4. Remove from heat and Stir in bread stuffing cubes.
  5. Coat a large baking dish with cooking spray and spoon in stuffing.  Spread butter spread on top.
  6. Bake 30 for minutes and serve hot.
Posted in Creamed, Soup

Cream of Cauliflower Soup with Cheddar Cheese


Cream of Cauliflower Soup with Cheddar Cheese

Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 170                      Fat = 5 grams                        Points: 3

Cream of Cauliflower Soup with Cheddar Cheese

Ingredients:

2 large onions – chopped

1 large head cauliflower – trimmed and cut into small florets

1 clove garlic – minced

1 teaspoon dried thyme

2 large potatoes – peeled and diced

7 cups chicken broth

1 cup fat free half and half

1 cup shredded low fat cheddar cheese

Pepper to taste

Directions:

  1. Heat a large pot on low and coat with cooking spray.  Add onions and cook gently until soft and translucent.
  2. Add cauliflower, garlic, thyme, potatoes and chicken broth.  Increase heat and bring to a boil.
  3. Cover and simmer for 20 minutes.
  4. Remove from heat and cool slightly.  Working in batches, puree soup in a food processor or blender.  Transfer back to pot.
  5. Add half and half and cheese and heat on low until cheese is melted and soup is hot.  Add pepper and serve.
Posted in Braised, Main Courses, Pork

Braised Pork Tenderloin


Serves 4

Preheat oven 325o

Prep Time: 10 minutes

Cook Time: 2 hours and 20 minutes

Estimated values per serving:

Calories = 310                      Fat = 6 grams                        Points: 6

Braised Pork Tenderloin

Ingredients:

¼ cup flour

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 pound boneless pork tenderloin

1 onion – coarsely chopped

2 cloves garlic – minced

¾ cup ketchup

¼ cup balsamic vinegar

1 can (14.5 ounces) diced tomatoes

Directions:

  1. Combine flour, Italian seasoning, salt and pepper in a platter.  Coat the pork loin with the flour mixture, shaking off any excess.  Reserve the flour mixture and set aside.
  2. Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin.  Brown for 5 minutes on each side.  Remove pork and transfer to a roasting pan.
  3. Add onion to the skillet and cook for 5 minutes until soft and browned.
  4. While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl.  Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
  5. Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.
Posted in Bake, Breakfast, Casserole

Baked Apple French Toast


Baked Apple French Toast

Serves 8

Preheat oven 375o

Prep Time: 10 minutes

Cook Time: 40 minutes

Estimated values per serving:

Calories = 215                      Fat = 2 grams                        Points: 3

Ingredients:

6 cups Challah bread – cut into 1-inch pieces

2 large cooking apples – cored, peeled and chopped

¼ cup sugar

1 teaspoon ground cinnamon

¼ cup raisins – chopped

1 ¼ cup egg substitute

½ cup skim milk

¼ cup maple syrup

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

Directions:

  1. Coat a 9X12-inch baking pan with cooking spray.  Add bread and toast in the oven for about 10 minutes.  Remove from oven and let cool.
  2. Heat a large non-stick skillet with cooking spray, coat with cooking spray and add apples, sugar and cinnamon.  Sauté apples until soft for about 7 – 10 minutes.  Remove from heat and toss with toasted bread and raisins.
  3. In a mixing bowl, whisk together egg substitute, milk, maple syrup, nutmeg and all spice.  Pour on top of apple/bread mixture.  Press down on bread until it is completely moistened.
  4. Bake in the oven for 30 minutes or until set.

    Baked Apple French Toast
Posted in Bake, Cheesecake, Dessert

Holiday Dessert Idea


Pumpkin Cheesecake Bars

Serves 8

Preheat oven 350o

Prep Time: 10 minutes

Cook Time: About 1 hour

Retreater time: 3 hours or overnight

Estimated values per serving:

Calories = 300                      Fat = 8 grams                        Points: 6

Ingredients:

1 cup graham cracker crumbs

3 tablespoons low calorie butter spread – melted

1 8-ounce package fat free cream cheese – softened

1 8-ounce package low fat cream cheese – softened

¼ cup fat free sour cream

1 cup sugar

1 cup unsweetened pumpkin puree

¾ cup egg substitute

1 teaspoon vanilla

¼ cup flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground allspice

Directions:

  1. Prepare baking dish: Line the sides of an 8-inch-square baking dish with foil so that the sides hangs over.  Spray the foil with cooking spray.
  2. Make crust: Stir graham cracker crumbs into butter spread and press on the bottom of the baking pan.  Bake crust for 12 minutes and remove from oven.
  3. Prepare filling: Place cream cheese, sour cream and sugar in a mixing bowl.  Beat mixture on medium speed for about 5 minutes until smooth.
  4. Beat in pumpkin and then slowly add egg substitute and vanilla while mixer is on medium speed.
  5. Reduce mixer speed to low and add flour, cinnamon, nutmeg and allspice.  Once all the flour and spices are in, beat on medium until well combined.
  6. Pour mixture into baking dish.
  7. Place baking dish in a larger baking pan and pour hot water in the pan.
  8. Bake cheesecake for 45 minutes until it is set around the edges.
  9. Shut off oven heat but leave cheesecake in the oven with the door slightly open for 30 minutes.

10. Remove cheesecake from the large baking pan and cool on a rack.  Cover cheesecake with plastic wrap and refrigerate overnight.

Posted in Main Courses, Pork, Roasted, Vegetables

Roast Pork Tenderloin and Potatoes with Braised Red Cabbage


Roast Pork Tenderloin and Potatoes with Braised Red Cabbage

Serves 6

Preheat oven 425o

Estimated values per serving:

Calories = 335                      Fat = 8 grams                        Points: 6

Ingredients:

2 pounds boneless pork tenderloin

2 large potatoes – peeled and cut into large pieces

1 teaspoon dried thyme

½ teaspoon dried marjoram

1 teaspoon salt

½ teaspoon pepper

1 teaspoon onion powder

4 slices turkey bacon – chopped

½ cup red onion – thinly sliced

3 cloves garlic – minced

1 small head of red cabbage

1 cup red wine vinegar

½ cup apple cider

3 tablespoons Brown sugar

1 apple – julienned

Directions:

  1. In a small bowl, combine thyme, marjoram, salt, pepper and onion powder.  Rub half of the seasoning mix onto the pork.
  2. Coat a baking pan with cooking spray and add potatoes.  Sprinkle the remaining half of the seasoning on the potatoes.  Set the pork on top.  Place in the oven and roast for about 30 – 40 minutes until the internal temperature reaches 160o.  cover and let sit for 10 minutes before carving.
  3. While the pork is roasting, prepare the cabbage.  Heat a large skillet on medium heat and coat with cooking spray.  Add turkey bacon and sauté until crispy and browned.  Add  onion and sauté for about 5 minutes until softened.  Add garlic and cook for an additional minute.
  4. Add the cabbage and vinegar, cover and simmer for about 15 minutes until the cabbage is soft and tender.
  5. In a small bowl, stir together the apple cider and brown sugar.  Uncover the skillet and add the apple cider mixture.  Simmer, uncovered, for about 5 minutes until the liquid is absorbed.
  6. Remove the cabbage form the heat and fold in the apple.
  7. Serve the roasted pork and potatoes with the cabbage on the side.
Posted in Creamed, Fish, Main Courses, Side Dishes

Alaskan Crab Soup


As the weather gets cooler, the meals get cozier.  I made this for the family the other night and they loved it.  Even though it’s low in calories, it’s very filling.  It can be served for 4 people to make it a whole meal with a side vegetable or 8 side servings.

Enjoy!

Alaskan Crab Soup

Serves 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 gram                          Points: 3

Ingredients:

½ cup onion – minced

2 ribs celery – chopped

2 cloves garlic – minced

½ cup cream sherry

4 cups chicken broth

1 teaspoon dill

1 tablespoon double concentrate tomato paste

Bay leaf

1 ½ pounds Alaskan lump crab meat (i.e. snow crab, Dungeness, king crab)

4 cups fat free half and half

4 tablespoons flour

Salt and pepper

Directions:

  1. Heat a large pot on medium heat and coat with cooking spray.  Add onion and celery and sauté for 5 minutes until slightly browned and softened.
  2. Add garlic and sauté for 1 minute.  Add sherry and cook until liquid is absorbed.
  3. Add chicken broth, dill, tomato paste, bay leaf and crab.  Simmer for 10 minutes.
  4. In a small bowl, stir together half and half and flour.  Pour into soup, stirring constantly until thickened and bubbly.  Season with salt and pepper.
  5. Serve hot.