- 1 can chickpeas/garbanzos
- 1 tablespoon minced garlic
- 1-2 tablespoons tahini
- ground black pepper
- juice and pulp from ½ of a fresh squeezed lemon or lime
- 1 red roasted pepper
- olive oil
Blend in a food processor until smooth and creamy. Serve on a plate with Kalamata olives, drizzles of olive oil and pitas.
Thursday, August 21, 2008
Recipes recently used, borrowed or otherwise altered but recommended.
Baba Ghanouj
I seared the outside of the eggplant with the flame of my gas range stove…yeah, it worked.
Gazpacho:
http://sclipo.com/video/como-hacer-un-buen-gazpacho
http://www.sabormediterraneo.com/recetas/gazpacho.htm
The apple was good in it.
Beets with mint and yogurt
Flourless Chocolate Cake
This was good. I added a bit extra Splenda and some milk (for the unsweetened baking chocolate- and I melted it before adding it). I just used 1 egg instead of the egg substitute.
My serving suggestion: Breyers No Sugar added (contains no Maltitol!!) Vanilla ice cream and Svanso (Danish and amazing!) Sugar Free Raspberry Jam.
Key Lime Cheesecake Bars (original recipe below as well)
This was also a good, pretty easy no-bake recipe, easily altered to make sugar-free.
1. Instead of the graham cracker crust (6 squares low-fat honey graham crackers, finely crushed (1/2 cup) 2 Tbsp. margarine, melted 1 tsp. sugar) I made my own using ground walnuts, Splenda, soy flour, vanilla, butter, and salt
2. Just say no to “cool whip” (8-oz. container frozen fat-free whipped dessert topping); To substitute I made real whipped cream using whipping cream and Splenda.
3. Be careful with the lime slices; they make a lovely garnish but they can be bitter- especially out of season
Prep: 30 min. Chill: 8 hrs.
Ingredients
6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 Tbsp. margarine, melted
1 tsp. sugar
1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container fat-free cottage cheese (1-3/4 cups)
1 8-oz. pkg. fat-free cream cheese, softened
1 8-oz. container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
Directions
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
Nutrition Facts
Calories 147,
Total Fat (g) 3,
Saturated Fat (g) 1,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 4,
Sodium (mg) 410,
Carbohydrate (g) 17,
Total Sugar (g) 4,
Fiber (g) 0,
Protein (g) 10,
Vitamin C (DV%) 0,
Calcium (DV%) 7,
Iron (DV%) 1,
Percent Daily Values are based on a 2,000 calorie diet
I seared the outside of the eggplant with the flame of my gas range stove…yeah, it worked.
Gazpacho:
http://sclipo.com/video/como-hacer-un-buen-gazpacho
http://www.sabormediterraneo.com/recetas/gazpacho.htm
The apple was good in it.
Beets with mint and yogurt
Flourless Chocolate Cake
This was good. I added a bit extra Splenda and some milk (for the unsweetened baking chocolate- and I melted it before adding it). I just used 1 egg instead of the egg substitute.
My serving suggestion: Breyers No Sugar added (contains no Maltitol!!) Vanilla ice cream and Svanso (Danish and amazing!) Sugar Free Raspberry Jam.
Key Lime Cheesecake Bars (original recipe below as well)
This was also a good, pretty easy no-bake recipe, easily altered to make sugar-free.
1. Instead of the graham cracker crust (6 squares low-fat honey graham crackers, finely crushed (1/2 cup) 2 Tbsp. margarine, melted 1 tsp. sugar) I made my own using ground walnuts, Splenda, soy flour, vanilla, butter, and salt
2. Just say no to “cool whip” (8-oz. container frozen fat-free whipped dessert topping); To substitute I made real whipped cream using whipping cream and Splenda.
3. Be careful with the lime slices; they make a lovely garnish but they can be bitter- especially out of season
Prep: 30 min. Chill: 8 hrs.
Ingredients
6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 Tbsp. margarine, melted
1 tsp. sugar
1 4-serving-size pkg. sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16-oz. container fat-free cottage cheese (1-3/4 cups)
1 8-oz. pkg. fat-free cream cheese, softened
1 8-oz. container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
Directions
1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
Nutrition Facts
Calories 147,
Total Fat (g) 3,
Saturated Fat (g) 1,
Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 4,
Sodium (mg) 410,
Carbohydrate (g) 17,
Total Sugar (g) 4,
Fiber (g) 0,
Protein (g) 10,
Vitamin C (DV%) 0,
Calcium (DV%) 7,
Iron (DV%) 1,
Percent Daily Values are based on a 2,000 calorie diet
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