Low Fat Recipes

NO GUILT CARROT CAKE

Ingredients:

2 cups sugar
3/4 cup Sunsweet Lighter Bake (fat substitute product)
4 egg whites
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated carrots
1 cup raisins

Directions:

Preheat oven to 375 degrees. Coat a 13×9-inch baking pan with vegetable cooking spray; set aside. In mixing bowl, beat sugar, Lighter Bake, egg whites and vanilla. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to lighter Bake mixture, blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake 30 to 35 minutes or until pick inserted into center comes out clean. Cool in pan on rack. Spread evenly with frosting, if desired. Cut into squares.

Yield: 12 Servings

Per serving: Calories 310 (11% calories from fat); Protein 5g; Fat tr; Carbohydrate 74g. Frosting: Light Cream Cheese

Frosting: Beat together 6 ounces light cream cheese (1/3 less fat than cream cheese), 3 cups powdered sugar sifted, and 1/2 teaspoon vanilla until smooth and creamy. Nutrients per serving: Calories 155 (20% calories from fat); Protein 1g; Fat 3.5g; Carbohydrate 30g

Category: Desserts, Cakes, Light

Tips & Tricks: Home

Turkey Fillets in Tarragon-Yogurt Sauce

Ingredients

2 tablespoons safflower oil — or other veg oil
2 pounds boneless turkey breast — cut in 4 fillets
1 large shallot — minced
1 clove garlic — minced
2 tablespoons flour
1 cup chicken stock
salt
fresh ground pepper
1 tablespoon fresh tarragon — chopped
OR 1 1/2 tsp dried tarragon
1 cup plain yogurt — room temperature

Directions

Heat the oil in a skillet large enough to hold the turkey fillets in one layer. Over moderate heat, saute the turkey pieces, turning occasionally, until well browned. Remove to a warm place.
Saute the minced shallot and garlic in the skillet juices 3-4 minutes, stirring frequently until soft. Stir in the flour, a little at a time, to make a smooth paste and cook 1 minute, stirring; then gradually stir in a little of the chicken stock, continuing until the stock is used up and the sauce is smooth and quite thick.
Return the turkey pieces to the pan, season with a little salt and fresh pepper to taste, spoon the sauce over the turkey, and sprinkle tarragon on top. Cover and simmer over very low heat about 5 minutes more. Stir in the yogurt and heat, but do not boil.
Spoon the sauce over the fillets and serve.