mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
Mix the chicken, fruit, celery and nuts.
Add the dressing and yogurt to the desired consistency.
Start with about half teaspoon of curry powder.
Add salt and pepper and mix well.
This is a very eclectic recipe.
You can vary the amounts to suit you.
If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them.
If you don't like curry powder, just use salt and pepper.
Drizzle lemon juice over diced apples; toss well.
Mix in celery and walnuts.
Blend together sugar, salt, low-fat yogurt and mayonnaise.
Fold into apple mixture; chill.
Toss ingredients and serve.
Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
Combine yogurt, mustard and horseradish in a large bowl.
Add potato, celery, cucumber, onion and chives. Toss lightly to mix well. Chill.
Makes 8 servings.
Each serving has 60 calories, 2 vegetable and 2 fat exchanges.
Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunch.
Add salad dressing and simmer for about 10 minutes.
Add tomatoes during the last five minutes, just to heat them.
Serve over hot spaghetti.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
Preheat oven to 350\u00b0F.
Grease or paper-line muffin cups.
In a mixing bowl, combine water, salad dressing and vanilla.
Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
Fill muffin cups two-thirds full.
Bake for 20 minutes, or until cupcakes test done.
Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Combine and in a blender. Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons \"low-fat coconut cream substitute\" plus hot water or warm low-fat milk to equal 1 cup.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
Peel warm potatoes; cut into cubes.
Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
Pour dressing over salad; toss; stir in egg whites.
Cover salad and refrigerate at least 4 hours or overnight.
Before serving, if desired, sprinkle with paprika.
up of the baking mix (low-fat bisquik) and 1/2 cup
Remove any clinging fat from the chicken and discard;
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Mix together chicken, celery, mayonnaise, and onion powder. Serve on bread as sandwich or on greens as a salad.
Mix 1 large box of sugar-free jello with 1 large container of lite Cool Whip.
Add 4 ounces of low-fat cottage cheese and 1 can drained pineapple.
Refrigerate.
Dissolve the Jell-O in boiling water.
In blender, combine Jell-O mixture, soup, mayonnaise, pickles and cottage cheese. Blend well and add tuna last.
Store covered in the refrigerator. Serve on lettuce with a slice of tomato for an attractive salad plate.