Apple Bread with Maple Syrup Glaze

Apple Bread with Maple Syrup Glaze

Preheat oven 350^o

Serves 12

Prep Time: 10 minutes

Cook Time: 55 -60 minutes

Estimated Values Per Serving:

Calories: 195                                                Fat: 2 grams

Apple Bread with Maple Syrup Glaze

Ingredients:

1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1 cup sugar

1 cup cored, peeled and grated apple

2 tablespoons cooking oil

2 tablespoons unsweetened apple sauce

¼ cup egg substitute

Directions:

1. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
2. In another bowl, whisk together sugar, grated apple, cooking oil, apple sauce and
   egg substitute.
3. Add flour mixture to apple mixture and stir until combined.
4. Coat a 8X4X2-inch loaf pan with cooking spray and spoon batter into pan.  Bake for 55 – 60 minutes or until an insert
   toothpick comes out clean.
5. Spoon on maple syrup glaze after apple bread has cooled.

Maple Syrup Glaze:

1 1/4 cup confectioners’ sugar – sifted

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

Skim milk (1 – 2 tablespoons)

 

1. In a bowl, combine confectioners sugar and vanilla.
2. Gradually whisk in maple syrupand enough milk to make a coating consistency.

 

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Easy Strawberry Angel Food Cake

Hello,

I know it has been too long since I have posted a new fun recipe to try.  The summer season has left me no time to enjoy experimenting with tasty low fat recipes.   I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a  BBQ you may be going to.

The other day I was going to a friend’s house and had no time to make anything so I bought:

1 Angel food cake

1 quart fresh strawberries

1 container of strawberry gel glaze

1. Rinse and slice the strawberries

2. Remove the cake from it’s container and pour strawberry glaze on top.

3. Decorate with sliced strawberries and refrigerate.

You are done – instant dessert that is sweet, delicious and fat free.

Enjoy!

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.

Enjoy!!

Valentine’s Pavlova

Preheat oven 300^o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:

Ingredients:

3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar

Directions:

1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
5. Remove the meringues and cool.

Chocolate Ganache hearts:

Ingredients:

1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half

Directions:

1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
2. Place chocolate chips in a small bowl and add Chambord.
3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce

Ingredients:

1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar

Directions:

1. Combine raspberries, Chambord and sugar in a blender.
2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova

Decorating

Ingredients:

Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce

Directions:

1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
2. Place a rosette in the middle of the heart.
3. Place a chocolate heart to one side.
4. Serve and enjoy.

 

Roast Pork with Apple-Pear Sauce

Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325^o

Prep Time: 15 minutes

Cook Time: 30 – 40 minutes

Estimated values per serving:

Calories =  230                      Fat = 8 grams                          Points: 5

Roast Pork with Apple-Pear Sauce

Ingredients:

1 ½ – 2 pounds boneless pork loin roast

Salt and pepper

Nutmeg

1 cup apple – chopped

1 cup pear – chopped

½ cup onion – finely chopped

1 clove garlic – minced

1 ¼ cup apple cider

1 tablespoon cornstarch

¼ teaspoon nutmeg

Pinch allspice (about 1/8 teaspoon)

Directions:

1. Season pork with salt, pepper and a pinch of nutmeg.  Heat a large skillet on high heat and coat with cooking spray.
2. Add pork to skillet and brown on all sides for a few minutes.
3. Remove pork and place in an oven safe baking pan.  Roast pork for 30 – 40 minutes until internal temperature reaches 160o.  Remove from oven and cover for 15 minutes before cutting.
4. While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic.  Sauté until soft and slightly browned, about 5 minutes.
5. Whisk together the apple cider, cornstarch, nutmeg and allspice.  Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened.  Keep warm until pork roast is ready to cut.
6. Slice pork into serving sizes and pour sauce on top.

 

Honey-Mustard Ham Steaks and Apples

Honey-Mustard Ham Steaks and Apples

Prep Time: 10 minutes

Cook Time 30 minutes

Estimated values per serving:

Calories = 325                      Fat = 5 grams                        Points: 6

Honey-Mustard Ham Steaks and Apples

Ingredients:

4 5-ounce ham steaks

1 large onion – cut into large pieces

2 large cooking apples – cut into large pieces

½ cup apple cider

1 tablespoon brown mustard

2 tablespoons honey

1 cup chicken broth

1 ½ tablespoons flour

Directions:

1. Heat a large skillet on medium high heat and spray with cooking spray.  Add ham steaks and cook for about 5 minutes on each side until browned.  Remove ham steaks, cover and set aside.
2. Reduce heat to medium and add onions and apples to skillet.  Cook 5 – 10 minutes until soft and browned.  Increase heat to medium high and add apple cider.  Cook until cider is completely absorbed (about 5 minutes).   Remove from skillet and add to ham steaks.
3. In a small bowl, whisk together mustard, honey, chicken broth and flour.  Add to skillet and, stirring constantly, cook until bubbly and thick.  Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
4. Spoon onto serving platter.

 

Cranberry Apple Pork Loin

Cranberry Apple Pork Loin

Serves 4

Prep Time: 10 minutes

Cook Time 45 – 50 minutes

Estimated values per serving:

Calories = 415                      Fat = 9 grams                        Points: 6

Cranberry Apple Pork Loin

Ingredients:

Cooking spray

1 pound (16 ounces) boneless pork loin

½ teaspoon ground nutmeg

1 tablespoon fresh thyme (or 1 teaspoon dried) – finely chopped

Salt and pepper

2 cloves garlic, minced

2 apples – cored, peeled and chopped coarsely

2 tablespoons brown sugar

1 can (16 ounces) whole cranberry sauce

½ cup fat free chicken broth

Directions:

1. Combine nutmeg, thyme, salt and pepper and rub on pork roast.
2. Heat skillet on high heat and spray with cooking spray.  Add pork to skillet and brown for about 5 minutes on each side.  Remove pork, cover and set aside.
3. Reduce heat to medium and add apples and sauté for about 2 minutes.  Add garlic and sauté for 1 minute.
4. Add brown sugar, cranberry sauce and chicken broth and cook, scraping any pieces from the bottom of the pan.  Increase heat and bring mixture to a boil
5. Add pork, reduce heat and simmer for 30 – 40 minutes.  Pork should reach 160^o when cooked.  Remove pork, cut into 8 slices and place on serving platter with sauce.

 

Blueberry Cobbler Cups

Blueberry Cobbler Cups

Blueberry Cobbler Cups

Preheat oven 400^o

Serves 6

Estimated Values per Serving:

Calories: 100                        Fat: 1 gram                            Points: 2

Blueberry Ingredients:

¼ cup water

1 tablespoon cornstarch

2 cups frozen blueberries – thawed

1/3 cup sugar

1 teaspoon vanilla extract

Directions:

1. Whisk together water and cornstarch in a medium saucepot.  Add blueberries and sugar to pot.
2. Cook on medium heat, stirring constantly, until thick and bubbly.  Remove from heat and stir in vanilla.
3. Cover to keep hot.

Dough Ingredients:

1 cup flour

¼ cup sugar

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons low calorie butter spread

¼ cup egg substitute

3 tablespoons skim milk

Directions:

1. In a small bowl, whisk together flour, sugar, baking powder, cinnamon and nutmeg.
2. Add butter spread and cut butter spread until mixture resembles course crumbs.  Whisk together egg substitute and milk and add to flour mixture, stirring until moist.

Assembly Directions:

1. Spray 6 – 4 ounce ramekins.  Spoon blueberry mixture evenly in the ramekins.
2. Top each with dough.
3. Set ramekins on a large baking tray and bake 20 – 25 minutes or until the dough is slightly browned and cooked through.

Banana Bubble Pudding

I meant to take a picture but my family ate all of this before I had the chance.

Enjoy!!

Banana Bubble Pudding

Serves 8

Prep Time: Overnight + 5 minutes

Cook Time: 10 – 15 minutes

Estimated Values per Serving:

Calories: 140                        Fat: 1 gram                            Points: 3

Ingredients:

½ cup small or large pearl tapioca

2 bananas

3 cups skim milk

¼ teaspoon salt

1/3 cup white sugar

½ cup egg substitute

½ teaspoon rum extract

½ teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon reduced calorie butter spread

Directions:

1. Soak tapioca in a bowl covered in water overnight in the refrigerator.
2. Next day: Combine 1 cup milk and bananas in a food processor and puree.
3. In a large saucepot, whisk together banana mixture, remaining milk. Salt, white sugar and egg substitute.
4. Heat on medium low heat, stirring constantly until thickened and bubbly (about 10 – 15 minutes).
5. Remove from heat and stir in rum extract, vanilla extract, brown sugar and butter spread.
6. Pour into a heat proof bowl and refrigerate until cold (1 to 2 hours).
7. Serve cold.

NOTE: I also sprinkled a little cinnamon on top before serving.

Fun with Figs Part 2

This recipe is very similar but a richer sauce that goes well with pork but would overpower chicken. 

PS: Sorry for the lack of pictures, I can’t seem to get the camera to work this evening.

Pork loin Medallions with Fig Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories: 340                        Fat:7 grams                           Points: 7

Ingredients:

4 6-ounce boneless pork loin steaks

Salt and pepper

1/2 cup Balsamic vinegar

¼ cup fat free half and half

¼ cup honey

½ cup figs – stems removed and thinly sliced (about 3 figs)

2 tablespoons reduced calorie butter spread

Directions:

1. Pound pork until ½ in thick and season with salt and pepper.  Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts.  Sauté for 7 – 10 minutes on each side until browned and cooked through.  Remove from pan and cover to keep warm.
2. In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes.
3. Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes.   Remove from heat and stir in butter spread.
4. Arrange pork on a warm serving platter and drizzle with the fig sauce.

Fun with Figs Part 1

My friend from Virginia has had a fig tree growing in her yard for years without my knowledge until we visited this past weekend.  I was floored to find that no-one in the family has ever tried them.  We pay a lot of money up north to buy these little treasures from nature.  So before we left, we brought back as many as we could pick.  I’d like to share a couple of recipes that you could try with figs.  Jenn and Eric, these are for you.

Enjoy the figs!!

Chicken Breasts with Fig Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Estimated Values per Serving:

Calories:  260                              Fat: 2 grams                            Points: 5

Ingredients:

1 pound boneless chicken breasts

Salt and pepper

1/2 cup cream sherry

¼ cup fat free half and half

¼ cup honey

½ cup figs – stems removed and thinly sliced (about 3 figs)

2 tablespoons reduced calorie butter spread

Directions:

1. Pound chicken until about ½ inch thick and season with salt and pepper.  Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts.  Sauté for 5 – 7 minutes on each side until browned and cooked through.  Remove from pan and cover to keep warm.
2. In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the sherry has reduced by half, 3 to 4 minutes.
3. Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes.   Remove from heat and stir in butter spread.
4. Arrange chicken on a warm serving platter and drizzle with the fig sauce.