Pie. With Apples. And Raisins. It’s sweet and fruity and all the things a pie should be. The sour cream mixed in before cooking adds a nice creamy texture to the apples. Enjoy !
Apple Raisin Sour Cream Pie
8 servings
245 calories per serving
1 prepared low fat graham cracker crust
4 c sliced, peeled Granny Smith apples (4-5 medium)
2 t lemon juice
¼ c dark raisins
½ c low fat sour cream
1 egg white, beaten
10 packets of Equal
1 T flour
¼ t cinnamon plus extra for the top of the pie
1/8 t nutmeg plus extra for the top of the pie
Preheat oven to 350 degrees. Mix apples with lemon juice and add raisins. Combine sour cream, egg white, Equal, flour, cinnamon and nutmeg and mix with the apples and raising then spoon into crust. Sprinkle with extra cinnamon and nutmeg. Bake about an hour, until apples are tender.
Another recipe that because of FiberGourmet pasta, you can eat a real satisfying portion size ! That means plenty of room for some grated parmesan cheese on top…and even room for a grilled chicken cutlet. You won’t believe the portion size when you make this. The sauce on the pasta and artichokes is very flavorful, light, well-textured and colorful – – it was surprisingly good !
Pasta and Artichoke Hearts in Green Sauce
3 servings
279 calories per serving
1 T oil
4 cloves garlic, minced
2 9 oz. packages of frozen artichoke hearts, thawed
¾ c chicken broth
¾ c water
8 oz. pasta (shells or rotini – FiberGourmet pasta recommended)
1 c frozen peas, thawed
1 T lemon juice
½ t tarragon flakes
½ t salt
½ t pepper
¼ c low fat sour cream
2 t flour
¼ c finely chopped red bell pepper
Heat the oil in a skillet, add garlic and sauté 1 minute. Then add the artichokes and cook another minute then add broth and ¾ c water and bring to a boil and reduce the heat and simmer 15 minutes or until the artichokes are tender. When done, drain any remaining liquid into a measuring cup. Cook the pasta according to package instructions and then drain but keep enough of the liquid to fill the measuring cup to ¾ c of total liquid. In a food processor mix the reserved liquid, peas, lemon juice, tarragon, salt and pepper. Process until smooth and then pour the sauce into the skillet with the artichokes and bring to a boil. Whisk together the sour cream and the flour and place in the skillet and cook 1 minute or until slightly thickened. Pour mix over the pasta and toss well. Sprinkle with the peppers and serve immediately.
Without FiberGourmet pasta, this recipe comes in at 359 calories. Not horrendous, but when it comes to pasta, I want as much as possible 🙂
This was so incredibly delicious ! The cake is moist, the frosting is decadent – and at only 120 calories per serving, it is pretty much guilt free!
Banana Cake
24 servings
120 calories per serving
Cake
1 2/3 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 1/2 c mashed ripe bananas
1 1/3 c skim milk
2 T pineapple juice
2 large eggs
3/4 c Splenda
6 T butter, melted
2 t vanilla extract
Pam
Frosting
16 oz. fat free cream cheese, at room temperature
1/2 c light butter, at room temperature
1/3 c Splenda
2 t vanilla
Preheat oven to 350 degrees and spray a 13×9 pan with Pam. Combine flour, baking powder, baking soda and salt and set aside. Mix bananas, milk and juice and set aside. Beat eggs and Splenda at high speed for 4 minutes and then add melted butter, and vanilla extract and beat at medium a minute longer. Alternately add flour mix and banana mix and beat at low speed just until blended being sure not to over mix. Put the batter in the pan and bake 25-30 minutes or until a toothpick comes out clean. Cool the cake in the pan. To prepare the frosting, beat the cheese and butter until creamy then gradually add Splenda and beat on medium. Mix in vanilla and then spread over a cooled cake. Chill 30 minutes and then cut into squares. Try serving with a few slices of fresh banana on the side.
Pierogies are the Polish version of the Italian ravioli or the Mexican empanada. They are little pockets of dough filled with a mixture of cheese and potato. There is nothing NOT to like and tons to love – it’s carbs wrapped up in carbs with some cheese thrown in for good measure 🙂
Pierogies in Mushroom Sauce
4 servings
233 calories per serving
1 t oil
2 c sliced mushrooms
1/2 t salt
1/4 t black pepper
1 T flour
2/3 c skim milk
1/2 c vegetable broth
1 lb. frozen low fat potato pierogies (I used the mini ones)
2 T light sour cream
Heat oil in skillet and add mushrooms, salt and pepper. Cook until tender, about 5-6 minutes. Sprinkle the flour over and stir well. Add milk and broth and stir until smooth. Add the pierogies and bring to a boil and then cook on medium heat 4 minutes or until heated throughout. Remove skillet from heat and stir in the sour cream. Be sure to remove from heat or the sour cream may curdle. Serve immediately.
This is a great party dish and I’m serving it up for Superbowl. Unlike most of the other snacks that will be around, this one is low cal and nutritious so I will try and stay on the side of the table with this instead of the KFC wings 😉
1 can refried black beans
1 T chili powder
½ r cumin
1 c light sour cream
1 c shredded light cheddar cheese
3 green onions, sliced
1/3 c sliced black olives
1 tomato, chopped
Mix the beans, chili powder and cumin and spread on the bottom of a serving bowl or pie plate. Top with a layer of sour cream. Sprinkle with cheese, onions, olives and tomato. Refrigerate until well chilled. Serve with tortilla chips.
This is a great appetizer or lunch portion – for dinner, add a nice salad or fruit mix on the side.
Healthy Buffalo Chicken
4 servings
230 calories per serving
1 lb. chicken tenders cut in half
1/2 t cayenne pepper
Salt and pepper to taste
3 T cayenne pepper sauce (Frank’s Hot Sauce)
1 T water
1 T buttery spread, melted
1/3 c low fat sour cream
1/4 c crumbled blue cheese
2 T low fat mayonnaise
2 T skim milk
1/4 t Worcestershire sauce
Carrot and celery slices
Preheat broiler. Spray baking sheet with Pam. Toss chicken with cayenne pepper and 1/4 t salt. Place chicken on pan and broil 6 inches from heat for 5 minutes. Microwave cayenne sauce, water and butter 10 seconds. Brush onto chicken and broil 2 minutes longer, then flip chicken, coat with more sauce and broil another minute or until chicken is done.
Make dip by combining sour cream, cheese, mayonnaise, milk and Worcestershire. Serve chicken with dip, carrots and celery sticks.
Serve this super filling potato with 2 T low fat sour cream for just another 40 calories. Leave out the layer of beans and this one is kid friendly.
Potato with Mexican Topping
1 serving
226 calories per serving
6 oz. potato
2 T shredded fat free cheddar cheese
10 sprays ICBINB
1/4 c black beans, drained and rinsed
1/2 t taco seasoning
2 T chopped tomatoes
Salt and pepper to taste
Optional – sour cream
Pierce the potato several times and microwave 8 minutes. Cool 5 minutes. Cut oval hole in the top (like you would in a pumpkin) taking care not to cut through the whole shell. Scoop out the meat of the potato and place in a bowl. Add butter spray, cheese, salt and pepper, and taco seasoning and stir to mix.
Microwave the mixture for 30 seconds and stir. Fill the potato shell with a layer of black beans, then the potato mix and microwave another 30 seconds. Sprinkle top with a few reserved beans and the chopped tomatoes. Microwave 2 minutes to heat through or stick in the oven for 5-7 minutes.
1 whole wheat tortilla (80 calorie version)
1/4 c salsa
1/2 c chopped mushrooms
1/4 c fat free shredded cheddar cheese
2 T low fat sour cream
Sprinkle the mushrooms and cheese on half the tortilla. Fold over and place in a heated skillet. Cook 2 min. Flip and cook another 2 minutes. Serve with sour cream and salsa.
This has a lot of flavor and is a great lunch salad. You don’t even realize you’re eating lettuce 🙂 And it even fills up my husband ! If you don’t like black beans, substitute kidney or white beans.
Santa Fe Bean Salad
4 servings
305 calories per serving
1/3 c salsa
3 T low fat sour cream
1 T cider vinegar
15 oz can black beans, rinsed
1 c grape tomatoes, halved
1/2 c corn
1/2 c diced avocado
1/4 c chopped cilantro
6 c chopped romaine
2 oz pepper jack cheese, shredded
24 baked tortilla chips
Stir together salsa, sour cream and vinegar to make sauce. Combine the beans, tomatoes, corn, avocado and cilantro with the sauce. Divide lettuce and place on plates. Top with 1/2 c of the bean mix. Sprinkle with cheese. Place 6 chips around each plate and serve.
Black Beans are a great source of fiber and a great, filling addition to many salads, stews, etc. In this purer form, their earthy flavor really comes out.
Cuban Black Bean Soup
4 servings
368 calories per serving
2 cans black beans, drained and rinsed
1/4 small red onion
2 garlic cloves
2 T olive oil
1 c water
1/2 c sofrito (jars are sold in the Mexican section of your grocery store – near the Goya products)
2 T cilantro leaves
8 T light sour cream (2T per serving)
Place red onion, garlic and sprigs of cilantro in small food processor and puree. Remove and set aside. Place oil in small sauce pan and heat. Add garlic and onion mix and saute until tender, about 3 minutes. Place beans, water, sofrito and 1 T cilanto leaves in blender. Blend on medium speed until desired consistency – I like some big chunks left in mine, so I don’t go too crazy here. Stir into saucepan and heat through. Pour into bowls and top each bowl with 2 T sour cream and serve immediately.
