Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
cups water to a boil in a small saucepan. Add dates
am. Saute for several minutes more.
Spray a casserole with non
Drain peaches reserving 1/2 cup of the juice (for me, it turned out to be all of the left over juice).
Put peaches in a blender and pulse to chop.
Add the sugar, yogurt, and juice and blend until smooth.
Chill in the refrigerator for a half hour to an hour (depends on how patient you are - I did a half hour and it was fine).
Pour into ice cream maker and churn for 25 to 30 minutes.
ENJOY!
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.
our batter into a 9x13 Cake pan or a Bundt pan that
Combine cornmeal, flours, Splenda, baking powder, and salt in mixing bowl.
In second bowl, combine applesauce, milk, and egg.
Add wet ingredients to dry; stir until combined.
Pour batter into greased 8 x 8 inch pan.
Bake at 400 for 20-25 minutes or until toothpick inserts cleanly.
*This recipe may be doubled for a 13 x 9 inch dish.
Dice and cook onions untill soft.
Dice the peppers and add to pot and cook for 5 more minutes.
Add the tikka paste.
Dice the chicken then add to pot and stir well to mix in then cook for 5 more minutes.
Add the chopped tomatoes and the cream of tomato soup and add to the pot then simmer for 20 mins stirring occasionally untill chicken is cooked through.
Stir through mango chutney and low fat natural yoghurt.
Mix water, bouillon and consomme. Heat to boiling.
Add vinegar, Worcestershire sauce, beets and beet juice.
Mix sour cream with 1 tablespoon water.
Add to stock, a little at a time. Reheat, but do not boil.
This can also be served cold.
Add sour cream just before serving. Sprinkle a little chopped parsley on top.
lace eggplant on a cookie sheet and bake for about 15-20
Lightly spray the tortilla with Pam.
Toast the tortilla in a 400 degre oven for 5-7 minutes.
Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
Sprinkle with 2 Tbl low-fat mozarella.
Bake for 7-10 minutes.
Sprinkle with parmesan cheese, slice and serve!
ix well. Leave to cool for approximately 20 minutes.
Finely
ith paper liners.
In a large bowl mix together flour
In a large stockpot or dutch oven,
oft! Drain the potatoes in a colander and set on one
he gelatin. Leave to soak for a couple minutes.
Place the
In a medium mixing bowl, whisk together yoghurt and buttermilk.
In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
will otherwise keep ok for a couple of days on the
Spray a little oil into base of