Posted for Low-Fat Tuesday

Nutritional Facts for 1 serving:  Calories 215/ Fat 4 g (Saturated Fat 3 g) Cholesterol 9 mg/ Sodium 157 mg/ Carbohydrate 40 g

Servings 15

INGREDIENTS:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons corn syrup

1/4 cup peach or apricot or orange gelatin powder

1 loaf-shaped angel food cake, sliced into 9 slices

1 (8 ounce) package reduced-fat cream cheese

2/3 cup confectioners sugar, sifted

2 tablespoons fat-free milk

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

3 cups sliced fresh peaches, peeled

INSTRUCTIONS:———————————–

In a small saucepan combine sugar and cornstarch; gradually whisk in water and corn syrup until smooth, then bring to a boil stirring constantly for 1-2 minutes or until thickened, then remove from the heat and stir in gelatin until dissolved.

Cool to room temperature, stirring several times.

Arrange the 9 slices of angel food cake in the bottom of an ungreased 13-in. x 9-inch dish ;set aside.

In a large bowl, beat cream cheese and confectioners sugar until smooth; gradually beat in milk.

Set aside 1/3 cup Cool Whip topping for garnish, then fold remaining Cool Whip topping

into cream cheese mixture, then spread over cake.

Top with peaches.

Pour gelatin mixture over peaches.

Cover and refrigerate for at least 4 hours.

Cut into squares.

Top each piece with about 1 teaspoon of reserved Cool Whip whipped topping.

Refrigerate leftovers.

Posted for Low-Fat Tuesday

Nutritional Facts for 1 serving: Calories 210/ Fat 4 Grams (2 Saturated) Cholesterol 1 mg/ Sodium 291 mg/ Carbohydrate 40 g

Servings 15

INGREDIENTS:

2 (20 ounce) cans unsweetened crushed pineapple, drained

4 medium firm bananas, sliced

1 loaf-shaped angel food cake cut into 1-inch cubes

3 cups cold fat-free milk

2 (1 ounce) packages sugar-free instant vanilla pudding mix

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

1/3 cup chopped pecans, toasted

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Prepare a 13 x 9-inch baking dish.

Place the pineapple in a bowl; gently fold in bananas.

Spread the cake cubes into bottom of the baking dish, then spoon the fruit over cake.

In a large bowl whisk milk and pudding mixes for 2 minutes; allow to stand for 2 minutes or until soft-set, then spread over fruit.

Carefully spread whipped topping over pudding.

Sprinkle with pecans.

Cover and refrigerate for at least 2 hours before serving.

Posted for Low-Fat Tuesday

Nutritional Facts for 1 Serving:  Calories 131/ Fat 2 grams (1 gram saturated)  Cholesterol 1 mg/ Sodium 217 mg/ Carbohydrate 24 g

Servings 20

Ingredients:

1 (18-1/4 ounce) package yellow cake mix

1-1/2 cups cold fat-free milk

1  (1 ounce) package sugar-free instant vanilla pudding mix

1 (8 ounce)  package fat-free cream cheese (use fat-free not low-fat)

1(20 ounce) can unsweetened crushed pineapple, well drained

1 (8 ounce)  container fat-free Cool Whip whipped topping, thawed

1/4 cup chopped walnuts, toasted

20 maraschino cherries, well drained

Posted for Low-Fat Tuesday…..

Test Kitchen Notes; these cookies were tested using white granulated sugar, brown would work well also, you may want to try them using Splenda

Yield 30 cookies

Nutritional Facts; One servings/2 cookies/ Calories 102/ Sodium 138 mg/ Cholesterol 24 grams/ Carbohydrate 24 grams/ Trace Fat

INGREDIENTS:

1 cup all-purpose flour

1 cup quick-cooking oats

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 egg whites

1/3 cup corn syrup

1 teaspoon vanilla extract

1/3 cup raisins

INSTRUCTIONS:—————————–

Preheat oven to 350 degrees F.

Coat a baking sheet with cooking spray.

In a medium bowl combine the first 10 ingredients; mix well.

Stir in raisins (dough will be stiff).

Drop by tablespoonfuls onto baking sheets.

Bake for 8-10 minutes or until lightly browned.

Posted for Low-Fat Tuesday

This will cover a 13 x 9-inch cake

INGREDIENTS:

1 (20 ounce) can crushed pineapple, undrained

1 (1 ounce) package sugar-free instant vanilla pudding mix

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

INSTRUCTIONS:——————————–

In a bowl combine the crushed pinapple (with juice) and the dry pudding mix.

Fold in the Cool Whip topping just until blended.

Spread over cake and refrigerate for 1 or more hours.

Posted for Low-Fat Tuesday….

Mushrooms take the place of meat for this lower fat thick rich sauce, except for the small amount of oil used this is a fat-free sauce

Servings 6

INGREDIENTS:

1 medium onion, chopped

1 large carrot, peeled and finely diced (about 1/4-inch squares)

1 celery rib, finely diced

1/2 large green bell pepper, seeded and chopped

1/2 large red bell pepper,  seeded and chopped

1/2 to 3/4 pound fresh mushrooms, coarsely chopped (can use a large portabella mushroom finely chopped, or use 2 small caps)

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)

6 garlic cloves, finely chopped

1/2 cup dry red wine

1 (26 ounce) jar prepared fat-free marinara sauce

salt & freshly ground black pepper (to taste)

INSTRUCTIONS:———————————-

Posted for Low-Fat Tuesday….

Test Kitchen Notes; this was tested using egg substitute I imagine that you could replace it with 2 whole eggs, also a great addition would be 1/2 cup semisweet chocolate chips added to the batter after mixing, since this cake has very little fat it is recommended to generously grease the pan

Servings 12

INGREDIENTS:

1 (18-1/4 ounce) package Devil’s Food cake mix

1 (1.4 ounce) package sugar-free instant chocolate pudding mix

1 cup fat-free sour cream

1/2 cup applesauce

1/2 cup diet cola

1/2 cup egg substitute

confectioners sugar, for dusting

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously coat a bundt pan/ fluted tube pan with cooking spray.

In a bowl combine all ingredients; beat on medium speed until well combined.

Pour into prepared pan.

Bake for 45-50 minutes or until cakes tests done.

Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.

Dust with desired amount of confectioners sugar.