June 10, 2010 at 9:59 pm (all-purpose flour, apricots, blueberries, butter, cake, cherries, cinnamon, Desserts, egg whites, eggs, French, granulated sugar, milk, nutmeg, oven, plums, powdered sugar, salt, Summer, vanilla)
Clafouti is a rustic pudding cake made with any seasonal fruit including cherries, plums, apricots or blueberries. For best flavor, dust the top with powdered sugar and serve warm from the oven.
Serves 6.
Melted butter
1 1/2 C low-fat milk
1/3 C granulated sugar
1/4 C unbleached flour
2 egg whites
1 egg
1 t vanilla extract
1/2 t ground cinnamon
1/2 t grated nutmeg
1/8 t salt
8 fresh apricots, peeled, pitted and sliced
Confectioners’ sugar for dusting
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Preheat oven to 375 degrees. Lightly coat 9″ round baking dish with melted butter. In medium bowl, combine milk, sugar, flour, egg whites, egg, vanilla, cinnamon, nutmeg and salt. Using an electric mixer on medium speed, beat until blended and frothy, about 5 minutes.
Pour enough batter into the prepared dish to form a layer about 1/4″ deep. Bake 2 minutes, then remove from oven. Place apricot slices in concentric circles over batter. Pour remaining batter over apricots.
Bake until golden brown and center is just set, 40 to 45 minutes. Remove to wire rack and let cool slightly. Sprinkle with confectioners’ sugar and serve warm.
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February 24, 2010 at 3:15 pm (Asian, boneless skinless chicken breast, brown rice, cornstarch, egg whites, fresh ginger, garlic, kosher salt, light brown sugar, Main Dish, pepper, red pepper flakes, snow peas, soy sauce, stovetop, vegetable oil)
Prep: 45 minutes
Total: 45 minutes
Serves 4
1 1/4 cups long-grain brown rice
1/4 cup cornstarch, divided
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
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1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
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October 11, 2009 at 5:12 pm (all-purpose flour, caramel topping, chocolate wafers, cholesterol-free egg substitute, cream cheese, Desserts, egg whites, granulated sugar, oven, pecan halves, vanilla, vanilla wafers, vanilla yogurt)
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
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1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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August 5, 2009 at 11:34 am (Aldi ingredients, all-purpose flour, baking soda, butter, cocoa, Desserts, egg whites, granulated sugar, marshmallow creme, milk, oven, salt)
Prep Time:10 min
Start to Finish:15 min
makes:16 servings
1 cup unbleached or all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter
1 egg white
1/2 cup 1% milk
3/4 cup marshmallow creme
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1. Heat oven to 425°F.
2. In medium bowl, combine flour, cocoa, baking soda and salt.
3. In large bowl, beat sugar, margarine and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in milk just until blended.
4. Drop dough by rounded tablespoons onto large ungreased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched.
5. Place baking sheets on a rack to cool completely. Spoon about 2 teaspoons marshmallow crème on bottoms of 16 cookies. Top filled cookies with the remaining 16 cookies.
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July 3, 2009 at 5:49 pm (allspice, black pepper, cinnamon, egg whites, granulated sugar, oven, pecan halves, snack foods, vegetable cooking spray)
Serve as a snack or sprinkle over salad greens for a sweet and crunchy topper.
1 egg white
1 t water
2 C pecan halves
1/2 C sugar
1 t ground cinnamon
1/2 t ground allspice
1/8 t freshly ground black pepper
Cooking spray
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1. Preheat oven to 250 degrees.
2. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk until frothy. Stir in pecans. Add sugar and remaining ingredients except cooking spray, tossing to coat. Spread nut mixture on a jelly-roll pan coated with cooking spray. Bake at 250 degrees for 45 minutes or until dry, stirring once. Cool completely. Yield: 2 C (serving size: 2 T or 1/2 oz).
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June 8, 2009 at 3:26 pm (7 ingredients or less, Aldi ingredients, Breakfast, egg whites, eggs, olive oil, pimiento-stuffed olives, Quick Dishes, salsa, stovetop)
1 egg
1 egg white
1 t olive oil
1/2 C salsa
10 large green olives, sliced
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Fry egg with egg white in olive oil. Place on top of salsa and olives. Makes 1 serving.
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May 3, 2009 at 11:30 am (Aldi ingredients, canned corn, canned kidney beans, carrots, chili powder, corn muffin mix, egg whites, ground cumin, Main Dish, milk, onion, oven, stovetop, tomato sauce, vegetable cooking spray, Vegetarian)
Total time: About 30 minutes.
Makes 6 servings.
Vegetable oil spray
1 C chopped onion
1/2 C chopped carrot
30 oz canned kidney beans, rinsed and drained
12 oz canned corn, drained
8 oz tomato sauce
1 to 2 t chili powder
1 t ground cumin
8 1/4 oz package corn muffin mix
2 egg whites
1/3 C skim milk
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Preheat oven to 400 degrees. Spray a 9″ square glass baking dish with cooking spray. Set aside.
Spray a large skillet. Place over medium-high heat. Add onion and carrot and cook in hot skillet until almost tender, about 5 minutes. Stir in bean, corn, tomato sauce, chili powder and cumin. Heat through, about 5 minutes.
Combine corn muffin mix with egg whites and skim milk. Mix as directed on the package. Set aside.
Spoon the hot bean mixture into prepared baking dish. Spread cornmeal mixture evenly over the top of the bean mixture.
Bake, uncovered, about 20 minutes or until golden brown.
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April 29, 2009 at 11:38 am (butter, buttermilk, cake, cream cheese, egg whites, eggs, food processor, orange juice, oven, powdered sugar, red food coloring, salt, strawberries, vegetable cooking spray)
Cake:
1 1/4 C sliced strawberries
10 oz all-purpose flour (about 2 1/4 C)
2 1/4 t baking powder
1/8 t salt
1 1/2 C sugar
1/2 C butter, softened
2 eggs
2 egg whites
1 C buttermilk
1/4 t red food coloring
Cooking spray
Frosting:
3 oz 1/3-less-fat cream cheese
1/3 C butter, softened
2 T fresh orange juice
3 C powdered sugar
12 whole strawberries (optional)
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1. Preheat oven to 350 degrees.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and /2 C butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8″) round cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 C butter and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves. Yield: 16 servings.
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April 23, 2009 at 9:36 pm (7 ingredients or less, Aldi ingredients, brown sugar, cinnamon, cream cheese, egg whites, milk, oven, puddings, semisweet chocolate, whole wheat bread)
Prep Time:15 min
Total Time:50 min
Makes:8 servings
4-oz. cream cheese
1/2 cup brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares semi-sweet chocolate, coarsely chopped
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Heat oven to 350°F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing well after each addition.
Place bread in 8-inch square baking dish; top with chocolate and cream cheese mixture.
Bake 30 to 35 min. or until set in center. Cool slightly. Refrigerate leftovers.
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April 7, 2009 at 1:41 pm (all-purpose flour, baking powder, baking soda, Breakfast, brown sugar, cake, canola oil, cinnamon, egg whites, eggs, oven, pecans, salt, sour cream, vanilla, whole wheat flour)
Prep Time:15 min
Start to Finish:1 hr 50 min
makes:12 servings
Streusel
1/2 cup brown sugar
2 tablespoons whole wheat flour
1/3 cup chopped pecans, toasted*
1/2 teaspoon ground cinnamon
1 tablespoon canola oil
Coffee Cake
1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup fat-free sour cream
1/4 cup canola oil
1 teaspoon vanilla
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1. Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
2. In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
3. Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
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