1 pound asparagus stalks
3 large red peppers
3~1/2 Tbls. olive oil
1 Tbls. balsamic vinegar
1/2 tsp. fresh thyme leaves
salt and pepper
Peel the asparagus, if necessary, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, balsamic vinegar and thyme. Taste for seasoning and add salt and pepper, if desired. Place equal amounts of the puree on 4 serving dishes. Top with equal amounts of asparagus.
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet’N Low
1/2 C. fruit juice
1 envelope unflavored gelatin
1/2 C. evaporated skim milk
2 Tbls. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet’N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up “Jelly~roll” style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.
1 pint very red ripe strawberries
1 medium orange
2 Tbls. orange juice
2 Tbls. sweet vermouth
sugar substitute equivalent to 1 Tbls. sugar (optional) Wash and hull strawberries cut in half. Slice ends off orange quarter orange lengthwise; slice orange wedges crosswise with rinds left on, as thin as possible. Put strawberries and oranges in bowl; mix well. Mix together orange juice and sweet vermouth; drizzle over fruit mixture; stir to mix. Check to see if berries have enough natural sweetness; if not, add sweetener. Cover bowl. Chill in refrigerator 2 hours before serving. Stir gently several times to blend flavors.
1 pint oysters, with liquid
1 Tbls. butter
2 C. milk, low fat
1/8 tsp. cayenne pepper
Combine oysters, oyster liquid, and butter in a skillet. Cook until oyster edges curl. Add milk. Heat just to boiling. Sprinkle with cayenne pepper. Ladle into hot bowls. Garnish with chopped fresh parsley, if desired.
1 pie crust
2 C. heavy cream
6 oz. cream cheese, softened
2 tsp. vanilla extract
10 oz. raspberry fruit spread
raspberries (optional)
mint leaves (optional)
Preheat oven to 375 degrees F. Roll out pastry to an 11~inch circle. Line a 9~inch pie plate. Trim and flute edges. Prick bottom and sides with fork. Bake 15 minutes, or until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 C. of whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled piecrust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.
1 package vanilla flavored milk beverage
1 egg
3 Tbls. flour
1 tsp. baking powder
1 Tbls. water
1 package artificial sweetener
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 C. canned pumpkin
1 Tbls. raisins
2 tsp. reduced calorie margarine
1 Tbls. reduced calorie syrup
Mix milk beverage, egg, flour, baking powder, and water. Add spices, vanilla, pumpkin, and raisins. Mix thoroughly and put in large nonstick skillet sprayed with release agent. Cook over low heat until bottom sets. Carefully turn and cook other side of pancake. Serve warm. Spread with margarine. Top with low calorie syrup.
1 package sugar free vanilla pudding (1 oz.)
2 C. skim milk, or 1 percent milk
12 vanilla wafers
2 large bananas
Combine pudding mix and milk. Cook over medium heat, stirring frequently, until mixture boils; then remove from heat. Place 2 cookies on bottom of each of 6 custard dishes. Alternate layers of bananas and pudding, starting and finishing with bananas. Chill before serving.
1 package sugar free instant vanilla pudding mix, (.9 oz.)
7 C. skim milk, divided
1 to 2 tsp. vanilla extract, or rum flavoring
1/4 C. sugar substitute
1 C. evaporated skim milk
nutmeg
Combine pudding mix, 2 C. of milk, vanilla, 2 to 3 small “taps” of nutmeg, and sugar substitute in a bowl. Mix according to pudding directions. Pour into a half~gallon container with a tight~fitting lid. Add 3 C. milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill until ready to serve.
1 package sugar free chocolate pudding
2 C. nonfat milk
3 C. peanut butter
70 graham cracker squares
low calorie whipped topping
Mix chocolate pudding according to directions on package using nonfat milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 Tablespoonful onto 1 square graham cracker. Place 1 Tbls. low calorie whipped topping on top of pudding mixture. Cover with second graham cracker square. Freeze until ready to use.
1 package orange gelatin, sugar free
1 package raspberry gelatin, sugar free
2 C. 100 percent raspberry juice
2 C. water
11 oz. mandarin oranges, canned with juice
Pour gelatin powders into a 2~quart bowl. In a small pan, mix raspberry juice and water heat to boiling. Mix boiling juice mixture and gelatin until gelatin is thoroughly dissolved. Chill until thickened, but not completely gelled. Add oranges, stirring to spread throughout gelatin. Chill until firm.