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A to Z Recipes
Newsletter
May 11, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
For Two
Publisher's Choice
Hi from Linda in Michigan. Recently I asked (in the
Discussion Forum) for ideas for themes. My winter brain has dried up and I needed help jump-starting it for spring. Pat
from Minden asked for "warm weather low fat easy desserts". Big order. Easy delivery. Luanne from Florida sent me two
great recipes through Maggie. I made the Dreamsicle Mousse and it got rave reviews. That got me going. The recipes that
I found for you today just beg for summertime. Time to cast off the woolies, chip the ice off of Lake Huron, drag out
the bikinis, (who am I kidding?) throw out the leftover Christmas fruitcake and enjoy the summer desserts! Lowfat ones...
I must go look for that bikini!
Cookbooks, Recipes, Gourmet Cooking from Amazon
Dessert should close the meal gently and not in a pyrotechnic blaze of glory. No cultivated feeder, already well fed,
thanks his host for confronting him with a dessert so elaborate that not to eat it is simply rude - like refusing to watch
one's host blow up Bloomingdale's."
Alan Koehler (Madison Avenue Cook Book)
"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and
extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor
that lasts."
Graham Kerr (the Galloping Gourmet) 1960s
"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."
Brillat-Savarin's great aunt Pierette
"There is no good formal dinner without a dessert of p??tisserie and preserves. The idea of a dinner finishing with the
cheese course would be, for me, so incongruous that it would never even cross my mind!"
Denis (Lahana Denis) (1909-1981)
"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a
painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals
above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not
allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault
"The wisest choice of dessert is one that is confined to ripe cheese, preserves, and wines that are dry, old, and warm,
like sherry. La Chapelle, major-domo of Louis XIII, was of the opinion that any man who sets store by a dessert after a
good dinner is a madman who allows his judgment to be affected by his stomach! . . . . The best desserts consist of
well-flavored good foods that do not cake long to eat. What could be more suitable than cheese? . . . Take care not to
introduce a new course with gateaux and sweetmeats, which would be bad for digestion, only out of sheer gluttony!
However, we are not dogmatic, and we offer the ladies (after the ices) petits fours, morello cherries, and other
delicacies."
Maurice des Ombiaux, 'Traite de la table'
"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to
silent consumption."
Edward Bunyard, 'The Anatomy of Dessert'
"A man who was fond of wine was offered some grapes at dessert after dinner. 'Much obliged', said he, pushing the
plate aside; 'I am not accustomed to take my wine in pills.'"
Jean-Antheleme Brillat-Savarin
DESSERT
Here are five tips on creating healthy and tasty desserts:
Source: Glynis Albright
When preparing your favorite dessert, decrease the amount of sugar required by 1/4 or 1/2. For example, if the recipe
calls for 1 cup of sugar, use only 3/4 or 1/2 cup.
Instead of using whole butter, use light butter. The taste is just as good!
Get back to nature. Wake up the flavor in your cooking and baking. Replace a portion of the sugar required in a recipe
with fruit or nuts.
Although some nuts and fruit may be a bit caloric, try using half the amount required and then chop the nuts or fruit into
tiny pieces. Just think - if the eyes accept
it the mind will as well! 1/2 cup of chopped nuts will distribute just as good as one cup of whole nuts. A little goes a long
way.
Does your baking and cooking need to be turned up a notch? When baking, try using extracts and spices instead of salt.
Vanilla, almond and lemon extracts are
great! Nutmeg, allspice, cinnamon and ginger can really spark up a recipe. When cooking, herbs such as cilantro, oregano,
thyme and rosemary are great with all
meats, fish, and poultry.
Expert Advice From Low-Fat Chef Mark Mogensen
Replace shortening or oils in baking with an equal volume of pureed fruit and 1/3 of the oil called for. For example, if
your recipe calls for 1/2 cup of oil, try
replacing it with 1/2 cup of apple sauce and 1 tablespoon and 1 teaspoon of oil. Apple sauce is usually a good choice and
its easy to keep on hand.
You can also replace a portion of the oil with buttermilk. You may have to play around a bit depending on the recipe, but
if a recipe calls for milk, try replacing 1/3
of the oil called for with buttermilk. You should increase the baking powder by about 1/4 teaspoon, to replace lost
volume.
Use good teflon baking pans -- they will help reduce the amount of oil needed in cooking.
Coat your baking pans with flour or corn meal to prevent sticking -- you won't have the added fat and calories of
shortening or oil.
Replace some of the whole eggs called for with 2 egg whites. Each egg replaced with two egg whites will save 5 grams of
fat. It's usually a good idea to keep at
least one or two whole eggs to maintain the correct taste and consistency. For example, replace 3 whole eggs with 1
whole egg and 4 egg whites --you'll save 10
grams of fat.
Desserts
In 1936 Jell-O came out with a cola flavored Jell-O. It only lasted for one year before being dropped.
In a survey conducted in 1951 of the U.S. armed services, banana cream pie was the favorite dessert. Rice pudding was
the least liked.
In countless surveys, Apple Pie has been chosen the favorite dessert in the United States. Apple pie has also been a
favorite in England for hundreds of years.
The official state dessert of Massachusetts is Boston cream pie.
A crisp is a deep dish fruit dessert baked with a crumb or struesel topping similar to a cobbler.
The official state dessert of South Dakota is Kuchen.
Marlborough Pie is a Massachusetts specialty. It is an applesauce custard pie, seasoned with nutmeg and sherry.
Marlborough pie is frequently served as a
Thanksgiving dessert.
A Betty is a baked dessert dating to Colonial America, It is a baked pudding made with layers of spiced sweetened fruit
(usually apples) and buttered bread
crumbs. Apple Brown Betty is made with brown sugar and sliced apples.
Cherries Jubilee is a dessert created by August Escoffier in honor of Queen Victoria's Diamond Jubilee. It consists of
cherries flamed tableside with sugar and
Kirsch (cherry brandy) spooned over vanilla ice cream.
Mexican Recipe Favorites
Here's the scoop on the current theme:
There is one type of food that usually gets grandioso reviews: Mexican. During the month of May, we are searching high
and low for the best Mexican Recipe Favorites. Send us those family keepers and restaurant taste-likes for all to share
here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your
submissions are acceptable.
Here's a sampler for you:
MEXICAN CINNAMON CRISPS
Source: Mission Foods
Ingredients:
2 Mission Fat Free Burrito Size Flour Tortillas
1 Tbsp. Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar
1 tsp. Cinnamon ground
2 cups light Whipped Cream
1 cup fresh Raspberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced
Instructions:
1. Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.
2. Cut each tortilla into 8 triangles or use a 2 1/2 inch cookie cutter to press out shaped pieces. Lightly coat both sides
of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with sugar mixture.
3. Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned.
Just before serving, top each with a dollop of whipped cream and arrange the raspberries, apricots and kiwi.
Enjoy this delicious Cinnamon Crisps Mexican dessert recipe!
Please use this link for submitting theme recipes: Mexican Recipe Favorites
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first
Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next
monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes
submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible
and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the
monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save
for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard
measurements should not be submitted. Recipes without a name and location of sender may NOT be posted
or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z
Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Mexican Recipe Favorites has a deadline of May 27, 2005, and will be posted on June 5,
2005.
Please use this link for theme recipes: Mexican Recipe Favorites
As usual, only recipes are to be sent to: A to Z Recipes
Inbox.
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Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and
Rusty's pics from the
December 2004 A to Z Family Reunion.
This is an oldie??¦but it sure fits!
Bran Muffins
An 85 year old couple, having been married almost 60 years,
had died in a car crash. They had been in good health the
last ten years mainly due to her interest in health food, and
exercise.
When they reached the pearly gates, St. Peter took them to
their mansion which was decked out with a beautiful kitchen
and master bath suite and Jacuzzi.
As they "oohed and aahed" the old man asked Peter how much
all this was going to cost.
"It's free," Peter replied, "this is Heaven."
Next they went out back to survey the championship golf
course that the home backed up to. They would have golfing
privileges everyday and each week the course changed to a new
one representing the great golf courses on earth. The old
man asked, "what are the green fees?"
Peter's reply, "This is heaven, you play for free."
Next they went to the club house and saw the lavish buffet
lunch with the cuisine's of the world laid out.
"How much to eat?" asked the old man. "Don't you understand
yet? This is heaven, it is free!" Peter replied with some
exasperation.
"Well, where are the low fat and low cholesterol tables?"
the old man asked timidly.
Peter lectured, "That's the best part . . . you can eat as
much as you like of whatever you like and you never get fat
and you never get sick. This is Heaven."
With that the old man went into a fit of anger, throwing
down his hat and stomping on it, and shrieking wildly.
Peter and his wife both tried to calm him down, asking him
what was wrong.
The old man looked at his wife and said, "This is all your
fault. If it weren't for your bran muffins, I could have been here ten
years ago!"
LABELS: THE GOVERNMENT WILL BE REQUIRING NEW FOOD LABELS THAT ARE MORE SPECIFIC. PRODUCTS
WILL NOW BE LABELED: NO FAT; LOW FAT;
REDUCED FAT; AND FAT, BUT GREAT PERSONALITY.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen
Bestsellers from Amazon
These first two recipes come from Luanne in Florida
NO BAKE SUGAR FREE CHEESECAKE
1 3/4 cups of graham cracker crumbs
1/2 cup butter
1/2 tsp cinnamon
1 (6 oz) package sugar free lemon flavored jello
1 cup boiling water
1 (8 oz ) package of reduced fat cream cheese
2 tsp vanilla
1 cup frozen light whipped topping, thawed
Preheat oven to 350*.
In a medium bowl combine the crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch pan. Bake for
8--10 minutes. Set aside to cool.
Dissolve lemon jello in the cup of boiling water, let cool until thick, but not set. Beat the cream cheese and vanilla until
smooth, blend in the lemon jello and carefully
blend in the whipped topping. Pour into the crust and sprinkle with some graham cracker crumbs. Refrigerate
overnight.
You may use any flavor of sugar free Jello. I tried it with the white chocolate raspberry and it was divine.
DREAMSICLE MOUSSE
1 box sugar free orange jello
1 bx sugar free white chocolate instant pudding
1 small can of Mandarin oranges (drained)
1 8 oz. tub of fat free cool whip
Dissolve jello in 1 cup of hot water. Add 1 cup of cold and stir well and let sit about 5 minutes. Beat the pudding (dry)
into the jello with the mixer, until well
blended Add the mandarin oranges and fold in the cool whip.
Chill several hours before serving.
These two recipes can help you change your favorite recipes into low-fat!
OIL PASTRY CRUST
Source:Lowfatlifestyle.com
This makes enough for two 9-inch pie crusts
1 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
2 tablespoons cold 1% milk
1/2 cup canola oil or any vegetable oil
Stir together flour, sugar and salt. In a small bowl, beat milk into canola oil with fork until frothy.
Form a well in the flour mixture. Add canola oil mixture and combine gently with a fork until crumbly.
Pat in pie plate as you would for graham cracker crust. Add filling and bake according to pie recipe.
Per Serving: 115 Calories; 7g Fat (52.4% calories from fat); 1g Saturated Fat; 3g Protein; 12g Carbohydrate; trace
Dietary Fiber; 0mg Cholesterol; 71mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
SUGAR FREE WHIPPED TOPPING
I found this newspaper recipe clipping tucked away in an old cookbook that I bought at a garage sale. It is from the
Detroit Free Press, but is undated.
1/2 teaspoon unflavored gelatin
3 tablespoons boiling water
1/3 cup cold water
1/2 cup dry non-fat milk powder
1/2 teaspoon liquid non-sugar sweetener
1/2 teaspoon vanilla
In medium bowl of electric mixer, combine gelatin and boiling water: stir until gelatin is completely dissolved. Cool to
room temperature. Add cold water and milk
powder; beat at highest speed until stiff peaks form, three to four minutes. Gradually beat in non-sugar sweetener and
vanilla. Refrigerate until use. Makes about
two cups topping.
MONSTER MASH
Source: About.com
INGREDIENTS:
2 angel food cakes, cut in cubes
2 small packages sugar free chocolate pudding mix, made with skim milk
package sugar free lemon flavored cookies, crushed
unsweetened coconut
semisweet chocolate chips
2 small packages sugar free pistachio pudding mix, made with skim milk
package sugar free chocolate flavored cookies, crushed
low fat whipped topping
PREPARATION:
In trifle bowl, layer 1/2 of cake cubes, 3/4 chocolate pudding, lemon cookie crumbs, coconut, chocolate chips, rest of
cake cubes, 3/4 pistachio pudding, chocolate
cookie crumbs, coconut, chocolate chips, rest of chocolate and pistachio puddings and top with whipped topping.
FRESH FRUIT SALAD ROMANOFF
Ingredients:
Fruit Salad
2 peaches, peeled and chopped (1 cup)
1 cup honeydew melon cubes or balls
1/2 cup sliced strawberries
20 red grapes, cut into halves
Topping
3 tablespoons fresh orange juice
2 tablespoons light brown sugar
1/2 cup fat-free or light sour cream or plain nonfat or low-fat yogurt
2 tablespoons light brown sugar
Instructions:
In a large bowl, gently combine the fruit salad ingredients. For topping, in a small bowl, combine orange juice and 2
tablespoons brown sugar.
Sprinkle over fruit and toss well. Cover and refrigerate for about 2 hours, or until thoroughly chilled. To serve, stir
together sour cream and 2 tablespoons brown
sugar in a small bowl.
Spoon ruit into glass dessert bowls. Top with sour cream mixture.
Servings: 4
Nutrition Facts:
Amount Per Serving: Calories 137
Fat 0 g, Cholesterol 0 mg,
Sodium 32 mg,
Courtesy Of: http://nutrition.about.com
ORANGE CREAMSICLE PIE
Source: Lowfatrecipes.com
1 8 oz. package fat free cream cheese
1 8 oz. container fat free orange yogurt
5 packets Equal
1/4 teaspoon vanilla extract
1 small package sugar free orange gelatin
1 cup fat free cool whip
l low fat graham cracker piecrust
1. Beat cream cheese and yogurt until creamy.
2. Add equal and vanilla extract, continue mixing.
3. Stir in orange gelatin, beat to blend.
4. Fold in Cool Whip.
5. Pour into piecrust and chill for least 2 hours.
Serves 8. Per serving: Calories 226, Fiber 0.2g, Total fat 7.7g, Protein 12.8g, Saturated fat 3.9g, Sodium 501mg, WW
points 5, Carbohydrates 24.4g
Optional: Add Cool Whip to the edges of the pie and garnish with slivers of lime for color.
FRUIT AND CREAM FREEZES
Source: Low Cal Diner
1/4 Cup Walnuts
2 Ripe Bananas
2 Cups Fat Free Sour Cream
1 8 OZ Can Unsweetened Crushed Pineapple
1/3 Cup Mini Marshmallows
1/4 Cup Sugar
1 Teaspoon Vanilla Extract
6 Maraschino Cherries
Line 12 muffin tins with foil liners. Place walnuts in blender and pulse until chopped. Add bananas and pulse until
blended. Add the next 5 ingredients and pulse
until blended. Spoon 1/4 Cup into each lined cup. Freeze until firm about 2 hours.
SERVINGS 12; CALORIES 94; FAT 2 g; PROTEIN 3 g; CARBS 16 g; FIBER 1g; CHOL 0 mg; SODIUM 28 mg; CALC 57
mg
SERVING SIZE= 1/4 Cup
FROZEN BUTTERFINGER PIE
Source: Threefatchicks.com
40 chocolate graham crackers (10 full cookie sheets)
1 1/2 Tbsp. butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt
3 Tbsp. light-colored corn syrup
3 Tbsp. creamy peanut butter
1 Tbsp. fat-free milk
1 (2.1-ounce) Butterfinger candy bar, chopped
cooking spray
Preheat oven to 350`. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse
until moist. Press crumb mixture into a 9-inch
pie plate coated with cooking spray. Bake at 350F for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Remove yogurt from freezer, and let stand at
room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut
butter, and milk in a small bowl, stirring until
smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar.
Repeat the procedure with remaining yogurt,
peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Nutrition Information per Serving:
calories 230
total fat 7.5
sat fat 2.5
protein 6
fiber 1
sodium 220
carbs 36
ww points 5
Many low fat recipes are high in carbs and may not be suitable for a low carb diet.
LOW FAT DESSERT FOR ONE
Source: Cooks.com
Buy in bakery 3 inch Snow White meringues. Cut up about 4 large strawberries and put in center. Cover the whole thing
with Dannon's vanilla non-fat yogurt. Grind
nutmeg over the mound and top with a stem Red Cherry. Delicious and low in calories.
BLUEBERRY RICOTTA ICE CREAM
Source: Cdkitchen.com
8 ounces part-skim ricotta cheese
8 ounces low fat cottage cheese
1/3 cup honey
1 tablespoon vanilla extract
2 cups fresh blueberries
In a food processor fitted with steel blade: combine ricotta, cottage cheese, honey, and vanilla and process until
blended. Add the blueberries and process again
until the blueberries are pureed. Chill the mixture and freeze in an electric or hand-cranked ice-cream maker, following
the manufacturer's instructions.
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