Herb Vinaigrette Dressing

Posted by & filed under Recipes, Saccharin, Salad.

Makes 1 Cup

Ingredients

1/3 cup Balsamic vinegar
2 tablespoons minced onion or shallots
1 garlic clove, minced
1 teaspoon Dijon-style mustard
1/4 tsp. each: salt and pepper
1 packet Sweet ’N Low®
2/3 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 teaspoon each dried, crumbled: basil, chervil, marjoram and thyme

Directions

In a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and Sweet ‘N Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to 1 week. Serve on salads and vegetables.

Tip: The reserved onion-herb mixture from the Herb Vinaigrette can be pureed with 3/4 cup nonfat cottage cheese and served as a dip with raw vegetables. Refrigerate at least 1 hour before serving. It makes about 3/4 cup, or six 2-tablespoon servings.

Nutritional Information

Calories: 15
Protein: 1g
Carbohydrates: 2g
Fat-total: 1g
Saturated Fat: 1g

Lemon Tea Loaf

Posted by & filed under Acesulfame K, Bread, Recipes.

Makes 12 Servings

Ingredients

1-1/4 cups cake flour
2 tablespoons lemon juice
1 teaspoon baking powder
1 tablespoon grated lemon peel
1 teaspoon baking soda
1/3 cup buttermilk
1/2 cup margarine, softened
2 large egg whites
1/4 cup granulated sugar at room temperature
6 packets Sweet One®
1/4 teaspoon cream of tartar
granulated sugar substitute
1 large egg

Directions

Preheat oven to 350° F. Spray 8- x 5-inch loaf pan with non-stick cooking spray; set aside. Into small bowl, sift together cake flour, baking powder and baking soda; set aside.

In large bowl with electric mixer at medium speed, beat margarine, 1/4 cup sugar, 6 packets Sweet One, egg, 2 tablespoons lemon juice and lemon peel until well blended. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating until smooth. In large metal bowl with electric mixer at high speed, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Pour batter into prepared loaf pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Meanwhile, prepare glaze: In small saucepan over medium heat, combine 1 tablespoon sugar, 2 packets Sweet One, water and 2 teaspoons. lemon juice; bring to a boil. Cook 2 to 3 minutes or until mixture is thick and syrupy. Brush on top of cooled tea loaf.

Nutritional Information

Calories: 140

Rosemary Sweet Potatoes

Posted by & filed under Fruits, Vegetables and Other Produce, Recipes, Side Dishes.

Makes 10 to 12 servings

Ingredients

3 large sweet potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon finely chopped fresh rosemary leaves

Directions

Peel the potatoes. Cut into 1″ slices. Place in a single layer on a baking sheet. Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.

Place in a preheated 450 °F. oven. Roast for 20 minutes or until potatoes are fork tender.

Nutritional Information

Calories: 55
Total Fat: 2g
Carbohydrates: 8g

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Sun-Dried Tomato Spread on Zucchini Slices

Posted by & filed under Appetizers and Snacks, Recipes.

Makes 12 Servings

Ingredients

Olive oil spray
3 ounces dry sun-dried tomatoes
Sea salt and freshly ground black pepper
2 cloves garlic, minced
12 ounces reduced-fat cream cheese, softened
1 tablespoon fresh basil, or 1 teaspoon dried
1 tablespoon capers, drained
1/4 cup parsley leaves
Pinch cayenne pepper
4-5 small crisp zucchini, washed and chilled

Directions

Place the tomatoes in a vegetable steamer with a couple of inches of boiling water in the pan. Steam for 8 to 10 minutes or until tomatoes are soft and reconstituted. Cool. Cut into strips with kitchen shears. Put into a bowl. Spray with enough olive oil spray to lightly coat. Season with salt and freshly ground pepper.

In food processor with steel blade, blend together the garlic, cheese, basil, capers, parsley and cayenne pepper until smooth. Add the tomatoes and pulse on and off until they are mixed in but still in small pieces.

Trim the ends from the zucchini.

Cut at a diagonal to form oval slices.

Spread the cheese spread on the zucchini slices no sooner than an hour before serving.

Cover and chill until ready to serve.

Garnish with fresh basil or parsley leaves.

Nutritional Information

Calories: 44
Total Fat: 3g
Protein: 2g
Carbohydrates: 3g

Parmesan Mashed Potatoes

Posted by & filed under Recipes, Side Dishes.

Ingredients

3 pounds large red skin or Yukon Gold potatoes
Salt, to taste
1 cup fat-free evaporated milk
4 ounces Parmigano-Reggiano (imported Parmesan cheese) = 1 cup grated
1/2 teaspoon freshly ground black pepper

Directions

Peel the potatoes and cut into pieces. Place in a large saucepan and cover with cold water seasoned with salt to taste. Cover pan and bring to a boil. Uncover and simmer for 20 to 25 minutes, or until the potatoes are fork tender. Drain, reserving the liquid, and return to the hot pot. Heat the milk. On lowest speed of the portable mixer, start mashing the potatoes. When they are broken into small pieces, gradually add the hot milk and whip until smooth. Add the cheese and whip until melted. Add some of the reserved cooking water, as needed, for a fluffy texture. Season with salt to taste and the pepper. Serve warm.

Nutritional Information

Calories: 134
Total Fat: 2g
Protein: 5g
Carbohydrates: 24g
Dietary Fiber: 2g

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