Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Posted on 7:26 PM
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Ingredients: For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)
Preparation: FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.
Ingredients: 1-1/2 cups (3 ounces) uncooked wagon wheel or rotelle pasta
3 ounces 95% lean ground beef
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1 clove garlic, minced
1/2 cup fat-free spaghetti sauce
Dash black pepper
2 tablespoons shredded Italian-style mozzarella and Parmesan cheese blend
Peperoncini (optional)
Preparation: 1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt; drain. Return pasta to saucepan.
2. Meanwhile, heat medium nonstick skillet over medium-high heat. Add beef, onion, bell pepper and garlic; cook and stir 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender. Drain.
3. Add beef mixture, spaghetti sauce and black pepper to pasta in saucepan; mix well. Spoon mixture into 1-quart baking dish. Sprinkle with cheese.
4. Bake 15 minutes or until heated through. Serve with peperoncini, if desired.
To make ahead, assemble casserole as directed above through step 3. Cover and refrigerate several hours or overnight. Bake, uncovered, in preheated 350°F oven 30 minutes or until heated through.
Ingredients: Nonstick cooking spray
1 cup thinly sliced onion
1/2 cup chopped seeded tomato
2 tablespoons capers
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1 teaspoon olive oil
4 slices French bread
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Preparation: 1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion; cook and stir 5 minutes. Stir in tomato, capers and pepper. Cook 3 minutes.
2. Preheat broiler. Combine garlic and olive oil in small bowl. Brush bread slices with mixture. Top with onion mixture; sprinkle with cheese. Place on baking sheet. Broil 3 minutes or until cheese melts.
Ingredients: 8 ounces 95% lean ground beef
1/3 cup chopped onion
1 clove garlic, minced
1 can (8 ounces) tomato sauce
1/3 cup chopped carrot
1/4 cup water
2 tablespoons red wine
1 teaspoon dried Italian seasoning
1-1/2 cups hot cooked penne pasta
Chopped fresh parsley
Preparation: 1. Brown beef, onion and garlic in medium saucepan over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat.
2. Add tomato sauce, carrot, water, wine and Italian seasoning. Bring to a boil. Reduce heat and simmer 15 minutes. Serve sauce over pasta. Sprinkle with parsley.
Ingredients: 2 cups reduced-fat (2%) milk
1 cup cholesterol-free egg substitute
1/2 cup sugar
2 tablespoons no-sugar-added mocha-flavored instant coffee
Grated chocolate or 6 chocolate-covered coffee beans (optional)
Preparation: 1. Preheat oven to 325°F.
2. Combine all ingredients except grated chocolate in medium bowl. Whisk until instant coffee has dissolved and mixture is foamy. Pour into 6 individual custard cups. Place cups in 13×9-inch baking pan. Fill pan with hot water halfway up sides of cups.
3. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Serve warm or at room temperature. Garnish with grated chocolate or chocolate-covered coffee beans, if desired.
Enjoy your dinner coffee a whole new way. Translated from Italian, Caffé en Forchetta literally means "coffee on a fork." However, a spoon is recommended when serving this wonderfully creamy dessert.
Ingredients: 1 tuna steak* (about 6 ounces)
1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.
Preparation: 1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
2. Cook pasta according to package directions, omitting salt. Drain; set aside.
3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.
Ingredients: 2 cloves garlic, crushed
4 boneless skinless chicken breasts (about 1 pound)
Nonstick cooking spray
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon prepared pesto
4 small hard rolls, split
12 fresh spinach leaves
8 fresh basil leaves* (optional)
3 plum tomatoes, sliced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
*Omit basil leaves if fresh are unavailable. Do not substitute dried basil leaves.
Preparation: 1. Preheat oven to 350°F. Rub garlic on all surfaces of chicken. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook 5 to 6 minutes on each side or until no longer pink in center. Sprinkle with salt and pepper.
2. Brush pesto sauce onto bottom halves of rolls; layer with spinach, basil, if desired, and tomatoes. Place chicken in rolls; sprinkle cheese evenly over chicken. (If desired, sandwiches may be prepared up to this point and wrapped in aluminum foil. Refrigerate until ready to bake. Bake in preheated 350°F oven until chicken is warm, about 20 minutes.)
3. Wrap sandwiches in aluminum foil; bake about 10 minutes or until cheese is melted.
Ingredients: 3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (4 ounces each)
2 teaspoons olive oil
1 teaspoon butter
2 cloves garlic, minced
3/4 cup canned fat-free reduced-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon drained capers
Preparation: 1. Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
4. Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.
Ingredients: 1/2 cup sun-dried tomatoes (not oil-packed)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound chicken tenders, cut into 3/4-inch pieces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup dry vermouth
1 can (about 14 ounces) diced Italian-style tomatoes
2 small zucchini, sliced
1 large red bell pepper, cut into thin strips
1 large yellow bell pepper, cut into thin strips
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 cup water
1/2 pound uncooked angel hair pasta
Preparation: 1. Place sun-dried tomatoes in small bowl; cover with boiling water. Let tomatoes soak for 5 to 10 minutes or until soft. Drain; cut into slivers.
2. Combine flour, salt and red pepper in medium bowl; mix well. Add chicken; toss until evenly coated. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 minutes longer.
3. Add garlic; cook and stir 1 minute. Add vermouth; stir to loosen skillet drippings. Add canned tomatoes, dried tomatoes, zucchini, bell peppers, thyme and water; bring to a boil. Cover; reduce heat to low and simmer 5 minutes or until zucchini is tender, stirring occasionally. Set aside and keep warm.
4. Cook pasta according to package directions, omitting salt. Drain. Transfer to large serving bowl. Pour sauce over pasta; garnish with thyme sprigs, if desired.
Ingredients: 1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon almond extract
Glaze (optional)
1/4 cup powdered sugar
1 teaspoon water
Preparation: Preheat oven to 350°F and coat baking sheet with cooking spray. Sift together flour, cocoa powder, baking powder, allspice and salt in small bowl. Whisk granulated sugar, eggs and almond extract in medium bowl. Add flour mixture and mix with hands to form dough. Dough will be dry yet sticky. Divide dough in half and form two logs about 2 inches wide and 12 inches long on baking sheet. Bake 25 to 30 minutes. Remove from oven and cut each log into 1/2-inch slices. Slices can be further dried by baking 10 more minutes at 300°F. If moister biscuits are desired, omit second baking. To glaze, blend powdered sugar and water; drizzle over top of biscotti with spoon.
Ingredients: 8 ounces uncooked spinach fettuccine noodles
1 cup sliced fresh mushrooms
1 green onion, finely chopped
1 clove garlic, minced
4 to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces) frozen spinach, thawed and drained
1 tablespoon water
1 container (15 ounces) fat-free ricotta cheese
1/4 cup fat-free (skim) milk
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
Preparation: 1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
2. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic; cook and stir over medium heat until mushrooms are softened. Add spinach and water; cover and cook about 3 minutes or until spinach is wilted, .
3. Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat shallow 1-1/2-quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
5. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
Ingredients: 1/4 loaf whole wheat baguette (4 ounces)
4 plum tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 tablespoons prepared pesto
Preparation: 1. Preheat oven to 400°F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato lengthwise into four 1/4-inch slices.
2. Place baguette slices on ungreased nonstick baking sheet. Top each with 1 tablespoon cheese and 1 slice tomato. Bake about 8 minutes or until bread is lightly toasted and cheese is melted. Top each crostini with about 1/2 teaspoon pesto sauce. Serve warm.
Ingredients: Nonstick cooking spray
1 cup small broccoli florets
2-1/2 cups (12 ounces) frozen hash brown potatoes with onions and peppers (O'Brien style), thawed
1-1/2 cups cholesterol-free egg substitute
2 tablespoons reduced-fat (2%) milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Sour cream (optional)
Preparation:
1. Preheat oven to 450°F. Coat medium nonstick ovenproof skillet with cooking spray. Heat skillet over medium heat until hot. Add broccoli; cook and stir 2 minutes. Add potatoes; cook and stir 5 minutes.2. Beat together egg substitute, milk, salt and pepper in small bowl; pour over potato mixture. Cook 5 minutes or until edge is set (center will still be wet).3. Transfer skillet to oven; bake 6 minutes or until center is set. Remove from oven. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese is melted.
4. Cut into 6 wedges; serve with sour cream, if desired.
Ingredients: 1/2 cup chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 cup part-skim ricotta cheese
1 jar (4 ounces) diced pimientos, drained
1/4 cup grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1-1/2 teaspoons dried marjoram
3/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup no-sugar-added meatless spaghetti sauce, divided
1/2 pound eggplant, peeled and cut into thin crosswise slices
2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices
2 medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
Preparation:
Microwave Directions
1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
3. Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
4. Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
