Strawberry Parfaits

Source: Facebook: Cooking Light Magazine

Ingredients

• 4 cups sliced strawberries, divided
• 1/4 cup granulated sugar
• 1 cup fat-free ricotta cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

• 1/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

Preparation

1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.
2. Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Cooking Light
MAY 2001

Super Sloppy Joe Sandwiches

Source: Facebook: Cooking Light Magazine

Ingredients

• 1 pound ground round

1 1/4 cups chopped green bell pepper

1 1/4 cups chopped celery

1 cup chopped onion

3 garlic cloves, minced

1 cup water

1 cup ketchup

1 tablespoon brown sugar

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon paprika

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1/4 teaspoon fennel seeds

1/4 teaspoon hot pepper sauce

1 (8-ounce) package presliced mushrooms, chopped

6 (2-ounce) Kaiser rolls or hamburger buns, toasted

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add bell pepper, celery, onion, and garlic; cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in water and next 10 ingredients (through mushrooms); bring to a boil. Reduce heat, and simmer 25 minutes or until mixture begins to thicken, stirring occasionally. Spoon 2/3 cup meat mixture onto bottom half of each roll; cover with top half of roll.

Cooking Light
NOVEMBER 2004

Cherry Almond Ricotta Drop Scones

 

Source: Facebook: Cooking Light Magazine

Ingredients:

• 1/2 cup dried tart cherries
• 1/4 cup fresh orange juice
• 1 cup part-skim ricotta cheese (such as Calabro)
• 1/4 cup packed brown sugar, divided
• 1 teaspoon grated orange rind
• 1 teaspoon vanilla extract
• 1/3 cup plus 1 tablespoon fat-free buttermilk, divided
• 2 tablespoons canola oil
• 4.5 ounces whole-grain pastry flour (about 1 cup)
• 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, diced
• 1/3 cup sliced almonds, toasted
• 1 large egg, lightly beaten

Preparation

1. 1. Preheat oven to 425°.
2. 2. Combine cherries and juice in a small microwave-safe bowl. Microwave at HIGH 1 minute; let stand 5 minutes. Drain; discard liquid. Finely chop cherries.
3. 3. Combine ricotta cheese, 1 tablespoon sugar, rind, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.
4. 4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cherries and almonds; toss. Add buttermilk mixture; stir just until combined.
5. 5. Drop dough by 1/4 cupfuls 3 inches apart onto a baking sheet lined with parchment paper. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture. Bake at 425° for 15 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack.
6. 6. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones.

Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sidney Fry, MS, RD, Cooking Light
MARCH 2014