Posted by: admin : Category:
Low Calories,
Low Fat,
Soup,
Vegetarian
Ingredients:
- 4 large pears peeled, cored and sliced
- 1/2 tsp grated orange peel
- 2 tbs lime juice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbs maple syrup
- 2 cups nonfat butter milk
Directions:
- Place pears, orange peel and lime juice in a food processor or blender and puree until smooth.
- Pass the puree through a fine sieve, pushing down on solids to extract as much liquid as possible. Discard solids.
- Add ginger, nutmeg, maple syrup and buttermilk. Chill for 4 hours.
Source: 500 Fat Free Recipes
Nutrition Info:
- Calories: 114
- Fat: 0.5g
- cholesterol: 1.7 mg
- Protein: 3g
- Carbs: 26g
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Posted by: admin : Category:
Fruit,
Low Calories,
Low Fat,
Soup
Try this Cold soup for the hot summer weather.
Ingredients:
- 3 cups fresh or frozen blueberries
- 1 cup skim milk
- 1/3 cup orange juice
- 1/3 cup non-fat plain yogurt
- 2 tbs brown sugar, firmly packed
Directions:
- Combine 2 1/2 cups of the blueberries, milk, orange juice, yogurt and brown sugar in a food processor or blender. Process until smooth.
- Pour soup into a large bowl and add remaining 1/2 cup of blueberries. Chill for 4 hours.
Source: 500 Fat Free Recipes
Servings: 4 (1 cup each)
Nutrition Info:
- Calories: 128
- Fat: 0.6g
- cholesterol: 1.3 mg
- Protein: 4g
- Carbs: 28g
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Ingredients:
- 1/4 cup water, nonfat chicken broth or vegetable broth
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 cups chopped fresh or low-sodium canned tomatoes
- 1/2 tsp dried rosemary leaves
- 1 tsp dried mint leaves
- 1/4 cup chopped fresh parsley
- 1 tsp honey
- 1/4 tsp black pepper
- 1 cup low-sodium tomato sauce
- 2 cups nonfat cottage cheese
- 2 egg whites, lightly beaten
- 2 large zucchini, sliced 1/2 inch thick
- 1/2 cup nonfat grated Parmesan cheese
Directions:
- Heat water or broth in a heavy saucepan over medium heat. Add onion and garlic. Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned. Add more liquid during this process if necessary.
- Add tomatoes, rosemary, mint, parsley, honey, black pepper and tomato sauce. Cover and simmer for 15 minutes.
- In a bowl combine cottage cheese and egg white. Chill until ready to assemble casserole.
- Broil zucchini on both sides until lightly browned.
- Preheat oven to 375 degrees F.
- To assemble, place half of the sauce in the bottom of a 9-by-13 inch baking dish. Sprinkle with half of the Parmesan cheese. Place a layer of zucchini on top of the sauce and Parmesan, and top with the cottage cheese-egg mixture. Layer with the remaining zucchini slices andn top with the rest of the tomato sauce and Parmesan cheese.
- Bake for 45 minutes and let stand for 10 minutes before cutting.
Source: 500 Fat Free Recipes
Servings: 6
Nutrion info:
- Calories: 74
- cholesterol: 1 mg
- Fat: 0.4g
- Protein: 6g
- Carbs: 12.8g
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