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Home Fun! Recipes

Recipes

Low Fat Pumpkin Panna Cotta

Panna cotta is a creamy, custard-like dessert. This panna cotta recipe is pumpkin-flavored - perfect for the upcoming holidays! It's even pre-portioned for you in ramekins to help you with portion control.

This Recipe Serves 8. Prep Time: 15 minutes

Ingredients

1 cup skim milk
¼ cup Splenda Brown Sugar Blend
½ cup low-fat buttermilk
1 envelope unflavored gelatin
½ cup non-fat, plain Greek yogurt
1 15-oz can pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
8 4-oz. ramekins (or other dessert cups)
½ cup fat free whipped topping

Instructions

1. Whisk together milk, Splenda Brown Sugar, low-fat buttermilk and unflavored gelatin in a medium saucepan off the heat. Let it sit for 5 minutes.

2. In a medium bowl, whisk together Greek yogurt, pumpkin and pumpkin pie spice. Set aside.

3. Place milk and gelatin mixture on the stovetop over medium heat. Stirring frequently, heat until milk just begins to bubble. Do not boil.

4. Add hot milk mixture to pumpkin mixture and whisk until smooth and combined.

5. Divide pumpkin mixture evenly among 8 4-oz ramekins or dessert cups and refrigerate for at least 1 hour (best if overnight).

6. To serve, top each panna cotta with 1 Tbsp. fat free whipped topping.

Chef Tip: You can make your own pumpkin pie spice mix by combining 1 1/2 teaspoons cinnamon with ¼ teaspoon nutmeg and ¼ teaspoon allspice. Be sure you are buying canned pumpkin for this recipe, not pumpkin pie filling.

Nutritional Facts - Serving Size: 1 ramekin
· Calories 75
· Carbohydrates 14 g
· Protein 4 g
· Fat 0 g
· Saturated Fat 0.2 g
· Cholesterol 0 mg
· Sodium 40 mg
· Dietary Fiber 2 g
Photo: Low-Fat Pumpkin Panna Cotta. PNC Photography: Photographer: Peter Papoulakos

Sage Stuffing

 

Sage Stuffing uses whole grain bread, omega-3 rich walnuts, and cranberries to give it a holiday twist.

This Recipe Serves 12. Prep time: 15 minutes. Cook time: 1 hour.

Ingredients

30 slices (1-ounce each) day-old whole-grain bread, crusts removed, cut into small cubes
1 tablespoon olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste
Paprika

Instructions

1.      Preheat the oven to 375⁰ F. Add the bread to a large bowl.

2.      Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.

3.      Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.

Nutritional Facts - Serving Size: 1/2 cup

·          Calories 190

·          Carbohydrates 28 g

·          Protein 8 g

·          Fat 6 g

·          Saturated Fat 0.9 g

·          Cholesterol 20 mg

·          Sodium 385 mg

·          Dietary Fiber 5 g

Photo: Sage Stuffing from The Family Classics Cookbook. Taran Z Photography

Herb-Roasted Turkey

Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further

This Recipe Serves 12. Prep Time: 25 minutes; Cook Time: At least 1 hour and 20 minutes

Ingredients

5 teaspoons unsalted butter, softened
3 teaspoons fresh minced sage, divided
3 teaspoons fresh minced thyme, divided
3 teaspoons fresh minced rosemary, divided
Kosher salt and freshly ground black pepper to taste
1 ½ cups low-fat, reduced-sodium chicken broth
1 cup dry white wine
1 (5-pound) turkey breast, skin on, washed and patted dry

Instructions

1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.

2. In a small bowl, combine the butter with 2 teaspoons each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 teaspoon of each of the herbs.

3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.

4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.

5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.

6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.

Nutritional Facts - Serving Size: 3 ounces (skinless)
· Calories 165
· Carbohydrates 0 g
· Protein 33 g
· Fat 2.5 g
· Saturated Fat 1.4 g
· Cholesterol 95 mg
· Sodium 75 mg
· Dietary Fiber 0 g 

Photo: Herb-Roasted Turkey from The Family Classics Cookbook. Taran Z Photography

Plum pudding

Yields: 2 plum puddings
Prep time: 45 min
Cook time: 4 hr
 

Ingredients:

1 cup granulated sugar
1 cup butter, room temperature
1 cup milk*
2 eggs, beaten
2/3 cup molasses
1/4 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
3 1/2 cups all-purpose flour plus 2 tablespoons
1 1/2 cups raisins, finely chopped
1 cup dates, chopped
1/2 cup nuts, chopped
3 tablespoons candied orange or lemon citron, finely chopped
1 1/2 cups chopped apples
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Boiling Water

Nutmeg Sauce (see recipe below)

* 1/2 cup fruit juice and 1/2 cup brandy may be substituted for the milk if desired.


Preparation:

Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.

In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.

Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.

Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.

To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.

Yields 2 puddings.  

Connie's Blueberry Pie!

Pie crust
 
2 1/2 cups all-purpose flour
1 stick butter-flavored Crisco
Cold water
Mix Crisco and flour with a fork or pastry blender
Add enough cold water to hold the crust together
Divide crust into two equal parts
Wet a flat surface and stick a sheet of wax paper to it. Sprinkle with flour to keep crust from sticking. Flatten half of the crust on the wax paper and sprinkle with flour. Cover with another sheet of wax paper. Roll out crust. Peel off the top sheet of wax paper. The crust will stick to the lower sheet. Flip over and place in 9" pie plate. Peel off the paper. Make top crust the same way.
 
Blueberry pie filling
 
4 cups fresh or frozen blueberries
1 cup sugar or artificial sweetener
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Mix sugar, spices and flour. Sprinkle some of the mixture on the bottom pie crust and add blueberries. Put the rest of the sugar mixture on top of the berries. Cover with top crust, flute edges and cut vents in the top crust. Bake in a 450-degree oven for 40 minutes. Cool before serving. This recipe also works with raspberries!
 
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