Good Morning . . . here is the recipe I mentioned in the daily thread . . . couldn't get it done last night because my internet connection decided to take a little vacation . . .
Now this is definitely NOT the rich, dry, New York style cheesecake that can run as high as 1000 calories a slice; but, for around 200 calories a serving it is light, refreshing, and almost sinfully delicious. It is also really easy and as variable as the many flavours of FF/SF jello can make it.
FEATHERWEIGHT CHEESECAKE - 8 servings
. . . 1/3 cup wafer cookie crumbs (graham, chocolate, vanilla)
Spray bottom of 8" springform pan; sprinkle bottom with crumbs and set aside
. . . 1 (4 serv. size) FF/SF jello (any flavour)
. . . 2/3 cup boiling water
In small bowl or measuring cup, dissolve jello in boiling water and let cool slightly.
. . . 16 oz light (reduced fat) cream cheese
With food processor or blender, combine jello and cream cheese until smooth.
. . . 1 litre container of Light Cool Whip, thawed
In large bowl, fold topping into cheese/jello mixture and combine thoroughly (but gently). Pour into springform pan and chill at least 4 hours before serving.
. . . 1 cup fruit or other garnish of choice
Just before serving, remove sides of pan and garnish as desired (preferably fresh fruit, but frozen or canned will work as long as it is well drained).
I've been using this recipe for soooooo long I really do not know where it first came from. I'm a cookbook collector (about 300 at last count). I've come to the point where I try to dispose of a few of the older ones each year as I add new ones, so may not even have the original book anymore.
A few of my favourite combinations over the years . . . graham crumbs, lemon jello, blueberries . . . chocolate crumbs, cherry jello, cherries and shaved chocolate . . . vanilla crumbs, strawberry jello, strawberries.
Hope you'll give it a try and also hope that anyone who already posted a recipe elsewhere in the Diabetes Forum will repost in here so we can keep everything together.
I love easy, throw-together things and this is one of my favourites . . .
THE EASIEST CHILI STOUP, EVER
In a large dutch oven or small soup pot,
cook 1/2 lb lean ground beef until the pink is gone.
Stir in 1 package of chili seasoning
Add . . .
10 oz can condensed tomato soup;
28 oz can diced tomatoes;
28 oz can water;
19 oz can black beans, drained and rinsed
750 ml package of Arctic Gardens "spaghetti-vegetables", thawed slightly (combination of onions, celery, red and green peppers)
Bring to a gentle boil; reduce heat; cover and simmer gently for about an hour.
Makes about 12 cups at approximately 150-160 calories per cup. If you want it thicker or thinner, just play with the water but don't forget you are also playing with the calorie count.
Here's a little update on the FEATHERWEIGHT CHEESCAKE . . .
Instead of the FF/SF jello, substitute 1 pkg unflavoured Knox gelatin and combine with 1/2 cup Splenda and 1/4 cocoa and then proceed with the rest of the recipe and you've got . . . CHOCOLATE CHEESECAKE.
This is, of course, the one I couldn't stop eating until it was all gone.
I make this in a pressure cooker. You can also just simmer it until tender, but the directions are for the pressure cooker. It is from Lorna Sass' Cooking Under Pressure.
2 pounds boneless chicken thighs
2 to 4 Tablespoons of Patak's mild curry paste
1 cup chicken broth
1 onion chopped
1 cup plain low fat yogurt
Mix the broth and curry paste in the bottom of the cooker. Stir in the chicken and onions. Close lid, and bring to pressure. Cook 8 minutes. Let pressure release naturally. Stir in yogurt. Serve with brown basmati rice. Garnishes like toasted sliced almonds, coconut, mandarin oranges, and Major Grey's chutney. I often serve the curry and have bowls of the garnishes on the table for people to help themselves. Serves 4-5
The curry paste is available in jars at markets that carry ethnic foods, or online. Plain curry powder does not work as well.
Don't let the title fool you. I used to love acorn squash with butter and brown sugar. Man, that was so good but it's nothing I can have anymore. So I put my thinking cap on...
1 spaghetti squash
3 packets Splenda
Sprinkle of cinnamon
Puncture the skin of the squash with a fork to help it cook. Place in a large pot and boil for 20 minutes. Let sit for 10 minutes after boiling.
Cut in half lengthwise and scoop out the seeds. Scoop out the squash after removing the seeds. Be careful--it is still pretty hot!
Dish up 1 cup into a bowl. Sprinkle one packet of Splenda on the squash. Sprinkle some cinnamon on top of that. (If you like, add a little bit of butter or margarine to it, but I didn't like it with the butter.)
This makes about three one-cup servings. From what I can see, per serving you are looking at 32 calories, 0 fat, and 7 g carbs. It's about half of a regular serving of acorn squash.
As mentioned in the chat thread . . . here are the two 'Snowbound Easter Weekend' recipes . . .
MACARONI & CHEESE CASSEROLE
8 oz dry pasta (penne or fusilli, or similar size)
2 - 3 cups frozen cauliflower
2 - 3 cups frozen cut green beans
1 medium onion, diced
-- Cook pasta and veggies in salted water, drain.
1 28 oz can of diced tomatoes, drained
2 cups diced ham
-- Stir ham and tomatoes into veggie mixture.
-- Preheat oven to 350.
-- Spray large lasagna pan (or two 9 x 9 pans) with cooking spray.
-- Spread veggie tomato mixture in pan(s).
1 ½ cups of skim milk
3 Tbsp all purpose flour
2 cups shredded, reduced fat cheddar cheese
1 cup 1% cottage cheese
¼ cup grated parmesan cheese
-- Make a basic white sauce with the skim milk and flour.
-- Stir in the cheeses and cook gently until smooth and thickened.
-- Pour over veggie ham mixture.
-- Bake, uncovered, for 25 to 30 minutes.
-- Let stand 20 minutes before serving.
Makes 8 servings of about 2 1/2 cups each. Nutrition Information per serving – 290 calories; 8 grams fat; 30 grams carb (5 grams fibre); 24 grams protein – ED approximately 1.15
-- Mix together thoroughly with mixer or blender.
-- Spread over crust and refrigerate at least two hours before serving.
Makes 8 servings as bars, with crust . . .
ED of approximately 2.7
-- 110 calories; 3 grams fat; 16 grams carb (4 grams fibre); 5 grams protein
Makes 4 servings as a pudding, without crust . . .
ED of approximately 1.5
-- 150 calories; 2 grams fat; 10 grams carb (.5 gram fibre); 4 grams protein
1/2 cup rolled oats
1/2 cup 1% cottage cheese
1/2 cup egg whites
Whiz around in the blender or with a mixer until no longer lumpy. Spray pan with cooking spray and cook like any other pancake. Serve with NSA maple-flavoured syrup.
32 oz sweet corn canned (drained) or frozen
16 oz black beans rinsed annd drained
16 oz salsa (your preference on how spicy)
3 whole boneless, skinless chicken breasts
1 cup low fat or fat free shredded cheddar cheese
Combine corn, beans and 1/2 cup of salsa in the slow cooker.
Place chicken breasts on top.
Pour remaining salsa over the chicken.
Cover and cook 7-8 hrs on low or 3-4 hrs on high.
Sprinkle with cheese to serve.
Makes 6 good sized portions.
I served it with homemade whole wheat noodles, but it would be good with rice also.
Dissolve a sugar-free strawberry Jello powder in a cup of boiling water. Add to 2 cups of unsweetened stewed rhubarb. Add Splenda if you like. Pour into dishes and let set.
This makes 6 half cup servings. 35 calories, 8 carbs with 2 fiber and 2 protein grams.
Chachee1028 , 01-15-2007 02:37 AM
