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.

Test Kitchen Notes; if desired drizzle melted milk chocolate over the cooled cookies, the macaroon mixture must be refrigerated for 1 hour or more before using, for the best flavor use a fresh unopened package of coconut it really does make a difference in flavor and texture of the macaroons,  use non-stick foil or a silicone baking sheet or or will run the risk of the macaroons sticking

Yield 25-30 large macaroons (yield will vary slightly depending on the size of the macaroon dough)

INGREDIENTS:

2/3 cup all-purpose flour

5 1/2 cups sweetened flaked coconut

1/4 teaspoon salt

1 (14 ounce) can sweetened condensed milk (use fat-free or regular both will work fine)

1-1/2 to 2 teaspoons vanilla extract

1 teaspoon almond extract

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.

Follow the instructions and you will have the best angel cake!…for the best results make certain to allow the egg whites to come down to almost room temperature before beating and also sift the flour and confectioners sugar two times

Also see my chocolate angel food cake recipe HERE

Yield 20 slices

Nutritional facts for 1 slice of cake; Calories 101/ trace fat (saturated fat 0) Cholesterol 0/ Sodium 59 mg/ Carbohydrate 23 grams

INGREDIENTS:

1-1/2 cups egg whites (about 10-12 eggs depending on the size of eggs)

1-1/4 cups confectioners sugar

1 cup all-purpose flour

1-1/2 teaspoons cream of tartar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup white granulated sugar

INSTRUCTIONS:——————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position)

Prepare an ungreased 10-inch tube pan (do not grease the pan).

Place egg whites in a large copper or stainless steel bowl and allow to stand at room temperature for 45 minutes or until almost room temperature.

Sift confectioners sugar and flour together twice; set aside (sifting another time won’t hurt!).

Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form; gradually add granulated white sugar about 2 tablespoons at a time beating on high speed until stiff glossy peaks form and sugar is dissolved.

Using a spatula gradually fold in flour mixture about 1/2 cup at a time (do not beat with an electric mixer).

Gently spoon into tube pan.

Gently cut through the batter with a knife to remove air pockets.

Bake in preheated oven for 40-45 minutes or until lightly browned and entire top appears dry.

Immediately invert pan; cool completely (about 1 hour).

Run a knife around side and center tube of pan, then remove cake to a serving plate.

You will also find this recipe on Recipezazz.com

Posted for Low-Fat Tuesday

Nutritional facts for one cookie; Calories 56/ Fat 0 (saturated fat 0) Cholesterol 0/ Sodium 15 mg/Carbohydrate 12 grams

Yield 36 cookies

INGREDIENTS:

1 cup packed brown sugar

3/4 cup unsweetened applesauce

1-1/2 teaspoons vanilla

1/4 cup molasses

1/4 cup egg substitute

2-1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 tablespoons sugar

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Generously coat a baking sheet with cooking spray.

In a large bowl beat the brown sugar with applesauce, vanilla, molasses and egg substitute.

In another bowl combine the flour, with baking soda and spices; gradually add to brown sugar mixture and mix well.

Drop by teaspoonfuls about 2 inches apart onto baking sheet.

Sprinkle with sugar.

Bake at for 8-10 minutes or until set.

Remove to wire racks to cool.

Posted for Low-Fat Tuesday

Taste Tester Notes; for chocolate filling use chocolate pudding mix and chocolate flavored Cool Whip topping, can also use low-fat chocolate milk (the nutritional facts are calculated for the posted ingredients)

Nutritional facts for one eclair; Calories 170/ Fat 7 grams (saturated fat 4 grams) Cholesterol 70 mg/ Sodium 418 mg/ Carbohydrate 19 grams

Yield 8 eclairs

INGREDIENTS:

1/2 cup water

1/4 cup butter

1/2 cup all-purpose flour

2 eggs

FILLING:

1-1/4 cups cold fat-free milk

1/2 teaspoon vanilla extract

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

1 cup fat-free Cool Whip whipped topping, thawed

CHOCOLATE TOPPING:

1-1/2 cups  very cold fat-free milk

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

INSTRUCTIONS:———————————

Prepare an ungreased baking sheet.

In a large saucepan bring water and butter to a boil.

Add flour all at once, stirring until a smooth ball forms.

Remove from the heat; let stand for 5 minutes.

Add eggs one at a time beating well after each addition; continue beating until mixture is smooth and shiny.

Transfer to a resealable plastic bag; seal.

Cut a 1-inch hole in one corner of bag.

Pipe eight 3-1/2-inch logs onto an ungreased baking sheet.

Bake in a preheated 450 degree F oven for 10 minutes (do not open the oven while baking!).

Reduce heat to 400 degrees F and continue baking for another 15-20 minutes longer or until golden brown.

Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside and dscard soft dough inside.

For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside.

In another large bowl whisk milk with chocolate pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

Spoon vanilla filling into cooled eclairs; replace tops.

Spread with chocolate topping.

Posted on recipezazz.com

Posted for Low-Fat Tuesday

Nutritional facts for one 3/4-cup serving; Calories 112/ Fat 1 gram (saturated 0) Cholesterol 5 mg/ Sodium 157 mg/ Carbohydrate 18 grams

Servings 4

INGREDIENTS:

2-1/2 cups chopped fresh OR frozen broccoli

1/2 teaspoon garlic powder (can use more)

1/2 cup chopped yellow onion

1 (14-1/2 ounce) can reduced-sodium chicken broth

2 tablespoons cornstarch

1 (12 ounce) can fat-free evaporated milk

fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

In a large saucepan combine the broccoli with garlic powder, onion and broth; simmer for 10-15 minutes or until vegetables are tender.

Puree half of the mixture in a blender; return to the saucepan.

In a small bowl combine cornstarch and 3 tablespoons of evaporated milk until smooth. Gradually add remaining milk; stir into the broccoli mixture.

Bring to a boil; boil and stir for 2 minutes or until thickened