Pineapple Angel Food Cake – Two Ingredients

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I saw this recipe on Sew Many Ways and thought it would work out well as a low-fat, low-calorie recipe.  This is an easy two-ingredient cake that is delicious plain at only 166 calories per serving.  It can also be enhanced by the addition of whipped topping, fruit, sauce, etc.  This makes a large 12-serving, 9×13-inch cake.

http://sewmanyways.blogspot.com/2012/08/pineapple-angel-food-cake-recipe2.html

PINEAPPLE ANGEL FOOD CAKE

  • 16 oz. box of Angel Food Cake mix (Betty Crocker)
  • 20 oz. can of crushed pineapple in juice

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Preheat oven @ 350 degrees F
Grease a 9×13 inch baking pan

In a large bowl, place the cake mix and crushed pineapple with juice.  Do not add any water specified on the package.
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Stir mixture to blend – it will foam up.

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Pour into greased pan and bake @ 350 degrees F for 20-25 minutes until top is dark golden brown.

Cool in the pan on a wire rack.

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Cut into 12 servings with a serrated knife or use two forks to pull apart pieces.

Can be served plain or is extra good with a dab of whipped topping and a little pineapple ice-cream topping.
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Based on 12 servings, the plain cake is 166 calories.  Two tablespoons of light whipped topping and one teaspoon of pineapple topping adds 38 calories for a total of 204.  Not bad for a really delicious dessert.

French Onion Soup and Tart Cherry Dessert

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed last Friday.

I adapted this recipe from one in a cooking newsletter I received awhile back (can’t remember source) and found this amount of soup is perfect for the 4 servings I like to make for our  Friday lunches.  I leave one serving on the table for my daughter who works at home and take three servings in a picnic basket to my youngest daughter – two for our lunch and an extra for her to use another time.  This is the first recipe I’ve seen for French Onion Soup that uses chicken broth and since I cook a chicken almost every week, I have a lot of broth in the freezer.  I also freeze any leftover broth from roast beef and this enhances the flavor of the soup quite a bit.  I also think the red wine vinegar gives the soup a special boost in taste.  Canned broth can also be used but the flavor may not be as good.

FRENCH ONION SOUP

• 1-½ lbs. sliced yellow onions  (7 cups)
• 1 Tlsp. olive oil
• Approx. 2 Tblsp. water
• Chicken stock, plus beef broth and water as needed, to make 4 cups total
• 1 Tblsp. all-purpose flour
• 1 Tblsp. dark brown sugar
•  ¾ tsp. salt (taste before adding especially if using canned broth)
• 1 Tblsp. red wine vinegar
•  4 slices sturdy bread (I used my homemade Italian bread*)
•  4 half-slices Swiss cheese
•  ¼ cup parmesan cheese

Saute onions in olive oil, add water.

Stir often on medium low heat until onions are soft.  Turn heat to low, stirring occasionally, cooking for an hour or so until onions are sweet and lightly browned.  Add small amounts of water as necessary to keep onions from sticking to pan.

In a large pot, place chicken stock/beef/water to make 4 cups.

In a small bowl, whisk until smooth the flour, brown sugar and salt.

Add red wine vinegar.  Bring stock to a boil and add the flour mixture, whisking well and bring back to a boil.  Boil on medium heat for 2 minutes.  Add sautéed onions last.  Pour into 4 oven-proof bowls and top each bowl with a slice of sturdy bread, a half-slice of Swiss cheese and a tablespoon of parmesan cheese.

Broil for a minute or so, watching carefully so the cheese doesn’t burn.  Serve immediately.

4 servings 

*Italian Bread

Based on 4 servings, the soup with bread and cheese is 264 calories.

For dessert, I made a light but very flavorful dessert from an old Shaker cookbook, We Make You Kindly Welcome.

TART CHERRY DESSERT

  • 3 oz. package of cherry Jello
  • 1 cup boiling water
  • ½ cup cherry brandy/liqueur or cherry juice
  • 1 Tblsp. Lemon juice
  • 1 cup frozen tart cherries
  • 1/3 cup granulated sugar

In a medium bowl, place cherry Jello and  pour boiling water over.  Stir for 2 minutes.  Stir in cherry liqueur/juice and lemon juice.  Pour into a 9-inch dish and refrigerate for 2 hours.

Meanwhile, pour cherries into a small bowl and add sugar.

Let stand at room temperature for 2 hours while gelatin mixture is chilling.

Remove gelatin mixture from refrigerator (should be partially set) and stir in cherry/sugar mixture.  Cover and refrigerate for another 2 hours.

4 servings 

Can be served plain or with a bit of whipped topping.

Based on 4 servings, this dessert is 192 calories.  Add 20 calories if using lite whipped topping (2 Tblsp.).

The soup and dessert were a good combination – low in calories and very tasty.

Impossible Vegetable Brunch Pie – 5 Points/Plus

This recipe is adapted from one in a 1983 Bisquick folder, No Time to Cook.  I first made the dish in May of 1989 when my Mother came to my house for lunch.  She liked it very much – very creamy.  I’ve made it many times since then and when reduced fat ingredients are used, it’s nice light diet lunch.

IMPOSSIBLE BRUNCH PIE WITH VEGETABLES

  • 1-½ cups steamed vegetables (I used broccoli and carrots)
  • 1 cup light dairy sour cream
  • 1 cup low-fat creamed cottage cheese
  • ½ cup Bisquick
  • ¼ cup melted butter
  • 2 eggs
  • 1 tomato, peeled and thinly sliced
  • ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F

Grease or spray a 9-inch pie pan.  I used a favorite pie pan that my mother got in exchange for Wilson milk labels and had my toddler children give to me for Christmas in 1956.

Spread the steamed vegetables in the pie pan.

Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth – 15 seconds in a blender or 1 minute with a whisk or hand beater.  Pour this mixture on top of the vegetables.

Top with tomatoes (I used some of my home-grown cherry tomatoes, halved), and sprinkle with Parmesan cheese.

Bake for about 30 minutes or until a knife inserted in the center of the pan comes out clean .  Cool for 5 minutes.

Cut into wedges to serve.  6 servings. 

According to my DietPower software, based on 6 servings the count is:  194 calories, 9.2 g fat, 15.6 g carb, 1.3 g fiber, 12.2 g protein.

Weight Watchers – 5 Points/Plus

Two-Ingredient Lemon Cake – 4 Points/Plus


This is my version of a recipe that’s been making the rounds of the cooking blogs.  It’s an easy two-ingredient cake that is only 4 Weight Watchers Points/Plus for a decent size piece.  I used the “super-moist” type with pudding in the mix and got a very good, soft cake that is a real treat for someone who has been dieting all week.

TWO-INGREDIENT LEMON CAKE

  •  1 (18 ounce) box dry yellow cake mix (Betty Crocker Super-Moist – 18.25 oz.)
  • 12 ounces diet lemon soda (Sierra Mist lemon/lime)

Preheat oven to 350 degrees F

Spray the bottom only of a 13×9 baking dish

In the large bowl of an electric mixer, combine dry yellow cake mix and diet lemon soda.  Beat on low speed for 30 seconds to blend, then on medium speed for 2 minutes to thoroughly mix batter.

Pour batter into prepared pan …

…and bake @ 350 degrees F for 30-35 minutes until cake is golden brown and tests done when a tester is inserted in the middle.

Allow cake to cool on a wire rack.  Cut into 12 pieces.

Cake may be served plain with the following nutritional count: per serving:  160 calories, 1.5 g fat, 35 g carbs, 0 g fiber, 1 g protein.  Weight Watchers Points/Plus – 4

Cake may be served with 2 Tblsp. light whipped topping:  180 calories, 2.5 g fat, 38 g carb, 0 g fiber, 1 g protein.  Weight Watchers Points/Plus – 5

Or cake may be served with one tablespoon of a reduced fat Lemon Cream Cheese Sauce (recipe below):  209 calories, 3.5 g fat, 41.9 g carbs, 0 g fiber, 1.2 g protein.  Weight Watchers Points/Plus – 6

Servings:  12 slices of cake

LEMON CREAM CHEESE SAUCE

  • 4 oz softened low-fat cream cheese
  • 1 Tblsp. plus 1 tsp. lemon juice
  • ½ cup confectioners’ sugar

In a small bowl, mix together the cream cheese and lemon juice (a fork works well for this).  Blend in the confectioners’ sugar until smooth.

About 10 one-tablespoon servings.

So far, I have only tried this cake, but here are some other suggested combinations:

  • Orange cake with diet Mountain Dew
  • Cherry chip cake with diet cream soda
  • Angel or yellow cake with diet orange soda
  • White cake with diet peach soda
  • Spice cake with diet lemon-lime soda
  • White cake with diet ginger ale
  • Chocolate cake with diet cherry soda
  • Devils food cake with diet cola
  • Chocolate cake with diet vanilla cola
  • Devils food cake with diet vanilla cola
  • Chocolate cake with diet root beer
  • Marble cake with diet cream soda
  • Lemon cake with tangerine Diet Rite
  • Chocolate cake with diet Dr. Pepper

Note that the nutritional count might change a bit depending on what kind of cake mix is used.  The count per serving can be found on the side of the box.  Mix and bake cake according to package directions for the type of pan you are using.

Tuna Pasta Mornay

I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook.  There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites.  The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.

TUNA PASTA MORNAY

2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Salt/Pepper

Cook pasta in boiling, salted water until al dente according to package directions.  Drain.

In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.

Add onions and cook until onions are starting to soften.   Add mushrooms and cook until all vegetables are tender.

With slotted spoon remove vegetables and set aside.

In a small bowl,  place flour and add a small amount of milk to make paste.

Gradually add remaining milk and stir.  In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth.  Add cheese and cook, stirring frequently until cheese is melted.

Add the cooked vegetables, flaked tuna and cooked pasta.  Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.

Serve at once.
Servings – 4

Teriyaki Chicken on a Bed of Spinach

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This is my version of my favorite dish at The Works Brick Oven restaurant in Loveland, Ohio.  It’s very flavorful and tasty and I like to stir the spinach leaves into the hot mixture to steam them.  My version is a good substitute and low in fat/calories, but there’s nothing like being in the old building in historic downtown Loveland (Ohio) enjoying the real thing.

TERIYAKI CHICKEN ON BED OF SPINACH

  • 1 tsp olive oil
  • Large sweet onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cups broccoli florets, steamed fork tender
  • 1 cup cooked chicken breast, cubed
  • ½ tsp. sesame oil
  • Dash or two of Mongolian Fire Oil (optional)
  • 1/4 cup teriyaki sauce
  • 5 oz. fresh baby spinach leaves
  • 4 tsp. roasted sunflower seeds
  • 2 Tblsp. dried cranberries

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Divide spinach leaves among 4 plates…

…and spoon piping hot chicken mixture on top of the spinach to allow it to steam.  Sprinkle with sunflower seeds and dried cranberries.  Serve immediately.

Based on 4 servings, nutritional count per my DietPower software is:  148 calories, 5.5 g fat, 17.5 g carbs, 1.1 g fiber, 10 g protein.

Weight Watchers Plus/Points:  4 

For dessert, we had an old favorite – Apricot-Nut Cookies with Amaretto Icing

Warm Chicken Salad with Cantaloupe

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This recipe is adapted from one in a favorite cookbook, Elsah Landing (Grafton, Illinois).  Their recipes are from their restaurant menu, so attention is paid to making the dish look pretty.

WARM CHICKEN SALAD WITH CANTALOUPE

  • ½ cup mushrooms, sliced
  • 2 cups cooked, shredded chicken breast, warm
  • 3 green onions with tops, diced
  •  8 Kalamata olives, pitted and sliced
  • 1/4 cup light mayonnaise (Hellman’s Olive Oil)
  • 1/2 Tblsp. soy or teriyaki sauce
  • ½  tsp Greek seasoning
  • ¼ tsp pepper
  • 1 ripe cantaloupe melon
  • Leaf lettuce – 4 pieces

Spray a small non-stick skillet and saute mushrooms until tender, drain.  Place mushrooms in a medium bowl, Add chicken, onions and olives.

In a small bowl, whisk together the mayonnaise, soy/teriyaki sauce, Greek seasoning and pepper.  Gently fold the dressing into the chicken mixture.

Cut chilled melon into rounds, remove seeds/rind.  Place lettuce leaf on each plate.  Put melon round on top and fill center with warm chicken salad.

4 servings

It’s really great to take a bite of cold melon along with some of the warm chicken salad.

Nutritional count according to my Diet Power software:  169 calories, 6.8 g fat, 12.7 g carb, 1.3 g fiber
Weight Watchers PointsPlus:  4

To round off the meal, we had Toffee Angel Food Dessert – 5 Weight Watchers PointsPlus.

Tuna and Veggie Pasta Salad

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I’ve been making this salad for several years, adjusting and lightening it as I went.  It’s a good salad to make for a quick lunch, using whatever fresh vegetables are on hand.  A nice-sized serving is 6 Weight Watchers PointsPlus.

TUNA AND VEGGIE PASTA SALAD

2 cups of dry pasta, cooked and drained
½ cup light mayonnaise (Hellman’s Olive Oil)
1 Tblsp. granulated sugar
3 Tblsp. red wine vinegar
Sprinkling of salt and pepper
One cup of assorted chopped vegetables (red or green peppers, tomatoes, onion, celery,  cucumber, etc.)
One 5 oz. can of white albacore tuna in water, drained and flaked
2 Tblsp. chopped cilantro (optional)

In a medium bowl, whisk together the mayonnaise, sugar, red wine vinegar, salt and pepper.  Add the pasta along with the chopped vegetables and tuna.  Add cilantro or other fresh herbs if desired.

Chill for at least an hour.

Makes 6 generous cups of salad 

A serving of 1-1/3 cups = 235 calories, 8.0 g fat, 31.4 g carb, 9.2 g protein, 1.5 g fiber

Weight Watchers Points Plus = 6

For dessert, we enjoyed Grandma Martha’s Rice Pudding and Lemon Sauce – 6 Weight Watchers PointsPlus.

Chicken and Noodle Salad–5 Weight Watchers Points/Plus

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I found the recipe for this salad on Delightful Country Cookin’.  The original called for Ramen noodles, but they are much too high in fat.  I substituted Lo Mein noodles, but any kind of thin pasta would work fine.

Chicken and Noodle Salad

3 oz. Lo Mein noodles (about 2 cups dry)
2 cups tart apple, chopped
1-1/2  cups cooked chicken breast, chopped
1/2 cup frozen peas, thawed
½ cup red pepper, chopped
1/4 cup olive oil
¼ cup granulated sugar
1 tsp. dried minced onion
1/2 tsp. ground mustard
1/2 tsp. poppy seeds
1/2 tsp. salt
2 Tblsp. sour cream
2 Tblsp. apple cider vinegar

Prepare noodles according to package directions.  Drain and rinse in cold water, then drain again.

In a large bowl, combine the noodles, apples, chicken, peas, and pepper.

In another bowl, combine olive oil, sugar, minced onion, ground mustard, poppy seeds, salt, sour cream and apple cider vinegar.

Pour dressing over noodle mixture and toss.  Refrigerate at least one hour before serving.

Yield:  8 one-half-cup servings or 4 large servings 

Nutritional count based on 8 servings:
Per my DietPower software:  189 calories, 10.2 g fat, 15.8 g carb, 1.5 g fiber, 9.0 g protein
Weight Watchers Plus/Points:  5

For dessert, we had some delicious Butterscotch Kahlua Mousse.

Mini-Apple Pie in a Jar, 3 Weight Watchers Points/Plus

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

My youngest daughter and I watch our food counts all the time – I do mine on DietPower software and she’s a member of Weight Watchers.  We’re great pie-lovers and pie just wrecks any diet, so I thought about making a small portion without the temptation of cutting a larger slice or having anything left over.  There is a lot of talk among food bloggers about using Mason jars and in my case, I didn’t want to store or mail the contents – I just wanted something small to bake the pie and it was nice having a lid for transporting to my daughter.


Note that I’m using the small ½-cup/4 oz.  jars – usually reserved for samples or gifts.

This little pie is just four or five bites of old-fashioned apple pie goodness – and absolute heaven for someone who has been dieting all week.

MINI-APPLE PIE IN A JAR


For one pie:

  • 1 Tblsp. pie pastry*
  • ½ cup thinly sliced tart apple
  • 2 tsp. granulated sugar
  • ½ tsp. all-purpose flour
  • Dash of salt
  • Sprinkle of cinnamon and nutmeg

*Use your favorite pastry – here’s mine.  I keep small amounts in the freezer for quick desserts.

One ½-cup/4 oz.  Mason jar

Preheat oven to 375 degrees F

Roll pastry dough on a lightly floured board.

Use the jar to cut out one round of pastry…

…and a small cookie cutter to make cut-outs for the top (a child’s cookie cutter works nicely for this).

Place the round of pastry in the bottom of the Mason jar.

In a small bowl, mix together the apple slices,

…sugar, flour, salt, cinnamon and nutmeg.

Spoon the apple mixture into the jar.  Place the cutouts on top of the apple mixture.  Place the jar on a pie plate …

…and bake @ 375 degrees F for 35-40 minutes until apples are done and crust is golden brown.  Remove to a rack to cool.

Nutritional count for one pie per my Diet Power software is: 111 calories, 3.98 g fat, 21.2 g carbohydrate, 2.75 g fiber, 0.98 g protein

Weight Watchers Points/Plus:  3

The count is for one pie but I’ve included ingredients for 2, 3 and 4 pies in case there is more than one dieter to feed.  I made three pies for supper for my two daughters and myself.  The two dieters especially enjoyed them.

For two pies:

  • 2 Tblsp. pie pastry
  • 1 cup thinly sliced tart apple
  • 1 Tblsp. plus 1 tsp. granulated sugar
  • 1 tsp. all-purpose flour
  • Dash of salt
  • Sprinkle of cinnamon/nutmeg

For three pies:

  • 3 Tblsp. pie pastry
  • 1-1/2 cup thinly sliced tart apple
  • 2 Tblsp. granulated sugar
  • 1-1/2 tsp. all-purpose flour
  • Dash of salt
  • Sprinkle of cinnamon/nutmeg

For four pies:

  • ¼ cup pie pastry
  • 2 cups thinly sliced tart apple
  • 2 Tblsp. plus  2 tsp. granulated sugar
  • 2 tsp. all-purpose flour
  • Dash of salt
  • Sprinkle of cinnamon/nutmeg 

For our entree, we had a favorite from the 1970s – Beef Stroganoff.