Healthy Low Fat Recipes - Lemon Angel Food Cupcakes.

Healthy Low Fat Recipes - Lemon Angel Food Cupcakes.

Cupcakes
½ cup cake flour (about 2 ounces)
¾ cup powdered sugar
¾ cup egg whites (about 5 large eggs)
1/8 teaspoon salt
¾ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon rind
Lemon Frosting:
¼ cup butter, softened
2 cups powdered sugar
1 tablespoon 1 % low-fat milk
1 to 2 tablespoons finely squeezed lemon juice
Ediable flowers such as pansies or rosebuds (optional)

1> Preheat oven to 350.
 

2> Place 16 paper muffins cup liners in muffin cups. Set aside.
 

3> Lightly spoon cake flour into dry measuring cups, level with a knife. Sift together flour and ¾ cup powdered sugar into a medium bowl; repeat the procedure 2 times.
 

4> Beat in egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peak form. Add ½ cup granulated sugar, 1 tablespoons at a time, beating until stiff peak form. Add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peak form. Sprinkl flour mixture over egg white mixture, ¼ cup at a time, fold in after each addition. Stir in vanilla and rind.
 

5> Divide batter evenly among prpepared muffin cups. Bake at 350 for 18 minutes or until lightly browned. Remove from pan; let cool completley on a wire rack.

6> To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blenede. Add milk and lemon juice as neede to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with ediable pansie and rosebuds, if desired.

7> Yield 16 cupcakes (serving size: 1 cupcake)

Calories 144 (18 % from fat); Fat 2.9g (sat 1.8g,mono0.8g poly 0.1g) Protein 1.6g Carb 28.9g Fiber 0.1g chol 8mg: Iron 0.3mg;sodium 58mg Calc4mg

Tom Yum Gung - Thai Prawn Soup

Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor.

 

Ingredients

 

20 shrimp, medium size
4 cups chicken broth / soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1 14 oz cup straw mushroom
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (Serrano peppers are a good substitute)
2 tablespoons "prik pao" roasted chile in oil
2 T lite coconut milk (optional)
Fresh cilantro for garnish

 

Method

 

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

 

Serves 4

 

2 points per serving - 100 calories, 3g fat, 2g fiber.

Extracted from Weight Watcher's123 Recipes

Fat Free Berry Shake

1 c. frozen unsweetened berries, any combination
1 c. plain nonfat yogurt or skim milk
3 tbsps. all-fruit strawberry spread (or 1 tbsp. sugar)
1 tsp. vanilla

Blend all and serve.
Makes 2 servings.

Nutrient analysis per serving: 125 calories, 0 g. fat. Key nutrients: Vitamin C, 45% of RDA for pregnancy; vitamin B12, 31%; calcium, 19%.