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Archive for the ‘Low Fat’ Category

These little ghosts are adorable, easy to make and super-tasty! Credit for the recipe goes to SkinnyTaste.


Meringue Ghosts

Makes 36

Preheat oven to 400°F/200°C. Place rack in the center of the oven. Line a baking sheet with parchment paper. Have a pastry bag fitted with a 1/2 inch plain tip.

The little beauties!

4 large egg whites, room temperature
1/4 tsp cream of tartar
1 cup superfine sugar (or put sugar in food processor for 30 seconds until fine)
1/2 tsp pure white vanilla extract
miniature chocolate chips for the eyes

In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Beat in vanilla extract.

Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.

Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.

Carefully press two miniature chocolate chips into each meringue ghost for the eyes, and a third chip for a mouth.

Bake the meringues for approximately 1 1/4 – 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper. Turn off the oven, slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

Keeps for several days at room temperature.

Nutritional Info: Size: 1 ghost
Old Points: 1 pts
Points+: 1 pts
Calories: 27.5
Fat: 0.3 g
Protein: 0.4 g
Carb: 6.1 g
Fiber: 0.1 g
Sugar: 5.9 g
Sodium: 6.4 mg

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Broccoli, sultana and chilli penneI found this recipe in the August 2007 issue of delicious magazine. Always in search of my creative and healthy ways to eat pasta, I was intrigued by this low-fat and low-salt recipe. Like a few other recipes I’ve seen recently, it uses chilli and lemon to add fat-free flavour. I went for the meaty variation and added some bacon as extra protein (and fat unfortunately). I used multi grain bread instead of ciabatta for the crumbs because I had some that needed using up. I had lots of extra Parmesan crumbs, which kept I kept in a sealed container. When I made this recipe for a second time the next week (for a different crowd of course!), I used up the leftover Parmesan crumbs, but they would also go well on a salad on top of other pasta dishes.


Broccoli, Sultana and Chilli Penne with Parmesan Crumbs

Serves 4.
Ready in 20 minutes.

350g penne
50g ciabatta bread, roughly torn
2 tbsp olive oil
20g vegetarian Parmesan, finely grated
1 small onion, finely chopped
250g tendersterm broccoli, cut into bite-size chunks
2 garlic cloves, sliced
1/2 large red chilli, deseeded and chopped
25g sultanas
2 tbsp chopped fresh curly parsley
Grated zest and juice of 1 lemon

1. Cook the penne according to the packet instructions, until al dente.

2. Meanwhile, preheat the grill to medium and line the grill pan with foil. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes, turning frequently, until crisp and golden. Cool slightly, transfer to a blender and whizz to coarse crumbs. Stir in the Parmesan.

3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas, until the broccoli is tender – add a splash of water to prevent it catching.

4. Drain the pasta and add to the pan with the parsley and lemon zest and juice. Season, toss, then divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.

Per serving: 457 kcals, 9.8 fat (2.2g saturated), 17.2 protein, 80.1g carbs, 8.9 sugar, 0.3g salt

Variation: For a meaty version, fry some chopped bacon or chorizo along with the onion.

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