Posted for Low-Fat Tuesday

Servings 6

Nutritional facts for 1 servings; Calories 205/ Fat 4 grams (saturated 2 grams) Cholesterol 44 mg/ Sodium 178 mg/ Carbohydrate 40 grams

INGREDIENTS:

4 1/2 teaspoons butter, softened

1 cup sugar

1/3 cup lemon juice (preferably fresh lemon juice)

1 egg yolk

3 tablespoons all-purpose flour

3 teaspoons grated lemon peel

1/4 teaspoon salt

1 cup fat-free milk

3 egg whites

INSTRUCTIONS:————————————

Preheat oven to 325 degrees F.

Lightly spray a 1-quart baking dish with non-stick spray and prepare a 13 x 9-inch baking pan (to hold the smaller pan in).

In a large mixing bowl, beat butter and sugar until crumbly.

Beat in the lemon juice, egg yolk, flour, lemon peel and salt; mix well.

Gradually beat in milk.

In another large mixing bowl beat egg whites until stiff peaks form; gently fold into lemon mixture.

Pour into 1-quart baking dish, then place the dish in a 13 x 9-inch baking pan.

Pour boiling water into the larger baking dish to a depth of 1-inch.

Bake for for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden.

Serve warm.

Posted for Low-Fat Tuesday

I make this using sweetened whipped cream in place of the Cool Whip but the cream will increase the fat content

Nutritional facts for one serving using cherry pie filling and reduced-fat Cool Whip topping; Calories 241/fat 6 grams (saturated 2 grams) Cholesterol 0/ Sodium 129 mg/ Carbohydrate 45 grams

Servings 15

INGREDIENTS:

6 large egg whites

3/4 teaspoon cream of tartar

2 teaspoons vanilla extract

2 cups sugar

2 cups crushed saltine crackers (about 60 crackers)

1/2 cup chopped pecans

1 (8 ounce) container reduced-fat Cool Whip frozen topping, thawed

1 (21 ounce) can reduced-sugar cherry OR blueberry pie filling

Instructions:—————————-

Preheat oven to 350 degrees F.

Lightly coat a 13 x 9-inch baking pan with non-stick spray.

In a large bowl beat the egg whites until foamy.

Add cream of cream of tartar and vanilla; beat until soft peaks form (gradually beating in sugar 1 tablespoon at a time until stiff glossy peaks form.

Fold in crushed saltines and pecans.

Transfer to baking dish.

Bake for 20-25 minutes or until lightly browned and edges begin to crack.

Cool completely on a wire rack.

Spread whipped topping over crust.

Carefully spoon pie filling over top.

This is still just as delicious if made without the fruit

Plan ahead the French toast casserole has an 8-24 hour chilling time

Servings 8

INGREDIENTS:

1 (1-pound) loaf day-old French Bread, cubes

8 large eggs

2 cups full-fat milk

1/2 cup (35%) heavy whipping cream

3/4 to 1 cup sugar (if you have a sweet tooth use 1 cup)

2 tablespoons vanilla

STREUSEL TOPPING:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 to 1-1/2 teaspoons cinnamon

1/8 teaspoon salt

1/2 teaspoon ground nutmeg, optional

1/2 cup cold butter, cut into cubed

1-1/2 cups fresh blueberries (can use more or less)

INSTRUCTIONS:———————————-

Grease 9 x 13-inch baking pan.

Spread the bread cubes into bottom of the baking pan.

In a bowl whisk the eggs, milk, heavy cream, sugar, and vanilla; pour evenly over bread.

Cover with plastic wrap, refrigerate for 8-24 hours.

In another bowl mix the flour with brown sugar, cinnamon, and salt; add nutmeg if using.

Add butter cubes; using fingers mix together until mixture resembles fine pebbles. Store in a ziploc then refrigerate until ready to use.

When ready to bake the French toast, preheat oven to 350 degrees F (lowest oven rack).

Remove casserole from refrigerator and sprinkle blueberries over the bread, then sprinkle the crumb mixture evenly over the blueberries.

Bake for 45 minutes for a softer bread pudding texture (bake 1 hour or more for a firmer texture).

You will also find this recipe on Recipezazz.com

Servings 6-8

INGREDIENTS:

1 (21 ounce) can apple pie filling

1 teaspoon lemon juice

1 pastry shell ( fitted in bottom of a 9-inch pie plate)

1/2 cup all-purpose flour

1/3 cup packed brown sugar

2 teaspoons grated lemon peel

1/2 to 1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup plus 2 tablespoons chunky peanut butter

2 tablespoons cold butter

INSTRUCTIONS:—————————————

Fit unbaked pie pastry into a 9-inch pie plate.

Bake the pastry according to package directions.

Preheat oven to 400 degrees F.

In a bowl combine the pie filling with lemon juice, then spoon into the baked pie shell.

In a bowl combine the flour with brown sugar, lemon peel, cinnamon and nutmeg; cut in the peanut butter and cold butter until crumbly.

Sprinkle over the pie filling.

Bake for about 20 minutes or until the topping is lightly browned.

Plan ahead the topping needs to cool slightly before using

INGREDIENTS:

12 large ripe red fresh strawberries (washed, green stems removed and quartered)

3/4 cup sugar (can increase for a sweeter taste)

1-3/4 tablespoons cornstarch (for a thicker topping use 2 tablespoons)

1/4 cup water

red food coloring

INSTRUCTIONS:——————————–

Place the strawberries in a processor; process until smooth but still a little chunky (if you want a smooth topping process the strawberries until smooth).

Combine the sugar and cornstarch in a small saucepan; mix in water and pureed strawberries until combined; bring to a boil over medium heat stirring or whisking constantly until thickened (this will take about 3-4 minutes to thicken).

Remove from heat then mix in the red food coloring until you have achieved the desired color.

Cool to room temperature before using.

Posted for Low-fat Tuesday

Nutritional facts for one 3/4-cup serving: Calories 191/ Fat 4 grams (saturated 3 grams) Cholesterol 2 mg/ Sodium 48 mg/ Carbohydrate 40 grams

Servings 4-6

INGREDIENTS:

1 (8-1/4 ounce) can fruit cocktail, drained

1 (8 ounce) can unsweetened pineapple chunks, drained

2 cups seedless red seedless grapes

1 cup miniature marshmallows

1 medium banana, sliced

1 cup low-fat vanilla yogurt

1/2 cup flaked coconut

INSTRUCTIONS:————————————

In a large bowl combine all the ingredients.

Taken from my “Favorites” folder.. you will LOVE this!

Test Kitchen Notes: for a thinner Twinkie crust use 8 Twinkies and slice in half lengthwise then spread into bottom of the pan

Servings 12-15

INGREDIENTS:

5 cups sliced fresh strawberries

1 (18 ounce) jar strawberry glaze

16 Hostess Twinkies (purchase a few more just in case you need them)

1 (8 ounce) package cream cheese softened

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container cool whip frozen whipped topping, thawed