Archive | delicious RSS feed for this section

Delcious Low Fat Pumpkin Pie Recipe

20 Nov

Ingredients
6 (9×14-inch) sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions
1. Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45 to 50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1 to 2 tablespoons whipped topping and chocolate shavings, if desired.

Advertisements

Delicious Corn Chowder

17 Oct

Ingredients

  • 1 tablespoon oil, vegetable
  • 2 small celery
  • 2 tablespoon onion(s)
  • 2 tablespoon pepper(s), green, bell
  • 10 ounce(s) corn, whole kernel frozen
  • 1 cup(s) potato(es)
  • 2 tablespoon parsley, fresh
  • 1 cup(s) water
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoon flour, all-purpose
  • 2 cup(s) milk, lowfat (1%)

Preparation

1. Heat oil in medium saucepan. Add celery, onion, and green pepper. Sauté for two minutes.

2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3. Place half a cup of milk in jar with tight-fitting lid. Add flour and shake vigorously.

4. Gradually add milk/flour mixture to cooked vegetables. Then add remaining milk.

5. Cook, stirring constantly, until mixture comes to boil and thickens. Serve garnished with fresh chopped parsley.

%d bloggers like this: