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Low Calorie Apple Cranberry Sauce

10 Dec

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Ingredients:

Juice of one orange (add water to equal 1/3 cup liquid)

1/4 cup sugar

1 12 ounce bag of fresh cranberries

2 apples, peeled, cored, chopped

1/4 cup splenda

Directions:  Place first four ingredients in a saucepan and bring to a boil. Reduce heat and continue to simmer until cranberries pop and the sauce thickens. Remove from heat and stir in splenda.

If you have leftover cranberry sauce, this freezes well. Just put into an ice cube tray to freeze, and you can take out just enough for an individual serving.

Approximately 35 calories per 1/4 cup.

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Chocolate Almond Butter

2 Nov

INGREDIENTS:

1 1/2 cups slivered almonds

1 Tbsp oil

1/2 tsp salt

1/2 Tbsp agave nectar

2 Tbsp cocoa powder

DIRECTIONS:  Process almonds in food processor until very fine.  Add oil and agave and blend.  Add cocoa powder and salt and continue to blend.  Blend until smooth, or until you are tired and don’t want to blend any more!  My favorite way to eat it is on an apple!

 

Chunky Cranberry Spread

26 Nov

8 ounces reduced fat cream cheese

1-2 Tbsp lowfat milk

1/2 cup dried cranberries, chopped

1/4 cup chopped blanched almonds (I used chopped walnuts, of course)

1/2 tsp orange zest, preferably fresh

Instructions:

In med. bowl, place cheese and allow to soften at room temperature.  Mash and work with fork until texture is light enought to combine easily with other ingredients.  Gradually add milk until cheese becomes soft and spreadable.  Mix in remaining ingredients.  Cover and refrigerate up to 2 days ahead, or let stand at room temperature one hour before serving to allow flavors to blend.

1 Tbsp = 29 calories.

Note:  I doubled this recipe and used onc package neufchatel cream cheese, and one package of Laughing Cow Light.  It was really delicious and received rave reviews at work.  Great on Thomas’s mini whole grain bagels (100 calories)

MICROWAVE PEAR SPREAD

4 Oct

2 pears, grated (I don’t bother to peel anymore)

1 tsp sugar

1/4 tsp ginger

Combine in a microwave safe bowl, cover, and microwave for 2 minutes.  Remove cover (I use plastic wrap) and stir.  Microwave 1-2 minutes more.  Stir in 1/2 tsp vanilla.  You can also add cinnamon if you like.

1 Tbsp = 13 calories