4 From January 1997 Vegetarian Times

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Here are the other 4 from January 1997:

 

* Exported from MasterCook *

 

Bruschetta with Creamy Cheese Spread

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices French bread -- cut 3/4 " thick

1/2 cup reduced-fat ricotta cheese

2 tbsp fat-free cream cheese

2 tbsp nonfat plain yogurt

2 tbsp Parmesan cheese -- grated

2 tbsp scallions -- minced

2 tbsp roasted red peppers -- drained & minced

 

Toast bread; set aside.

 

In food processor or blender, combine ricotta, cream cheese, yogurt and

Parmesan cheese until smooth. Stir in scallions and peppers. Spread

about 1 tbsp cream cheese spread on toasted bread. Serve at room

temperature. Makes about 1 cup topping or 8 bruschettas.

 

 

 

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NOTES : Serving suggestion: Place cheese-covered bruschetta on

foil-lined 9x13 baking sheet and broil until lightly browned. Serve hot.

 

Nutrtitional info: Per bruschetta: 51 calories, 3g protein, 1g total

fat, 7g carbo, 3mg chol, 11mg sodium, 0.3g fiber. LACTO

 

 

* Exported from MasterCook *

 

Low Fat Fudgy Brownies

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 16 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 oz unsweetened chocolate -- cut in 1 " pc.

1/2 cup prune puree

3 lg egg whites

1 cup sugar

1 tsp salt

1 tsp vanilla

1/2 cup unbleached flour

1/4 cup walnuts -- chopped (opt)

 

Preheat oven to 350°F. Lightly oil an 8 " square baking pan.

 

Place chocolate in heat-proof bowl. Set over low heat in small skillet

containing 1/2 " simmering water. Stir occasionally, just until chocolate

is melted. Remove from heat; set aside.

 

In mixer bowl combine all ingredients except flour and walnuts. Beat to

blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle

with walnuts. Bake until center top of brownies springs back to the

touch, about 30 minutes. Cool on rack. Cut into 2 " squares. Makes 16

brownies.

 

 

 

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NOTES : For prune puree: In food processor or blender, chop 1-1/3 cups

pitted prunes. With machine running, add 1/2 cup water. Puree, stopping

to scrape sides, until mixture resembles smooth paste, about 5 minutes.

 

Nutritional info: Per brownie: 113 calories, 2g protein, 5g total fat,

20g carbo, 0 chol, 145 mg sodium, 1g fiber. OVO-LACTO

 

* Exported from MasterCook *

 

Low Fat Fudgy Brownies

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 16 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 oz unsweetened chocolate -- cut in 1 " pc.

1/2 cup prune puree

3 lg egg whites

1 cup sugar

1 tsp salt

1 tsp vanilla

1/2 cup unbleached flour

1/4 cup walnuts -- chopped (opt)

 

Preheat oven to 350°F. Lightly oil an 8 " square baking pan.

 

Place chocolate in heat-proof bowl. Set over low heat in small skillet

containing 1/2 " simmering water. Stir occasionally, just until chocolate

is melted. Remove from heat; set aside.

 

In mixer bowl combine all ingredients except flour and walnuts. Beat to

blend thoroughly. Mix in flour. Spread batter in prepared pan; sprinkle

with walnuts. Bake until center top of brownies springs back to the

touch, about 30 minutes. Cool on rack. Cut into 2 " squares. Makes 16

brownies.

 

 

 

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NOTES : For prune puree: In food processor or blender, chop 1-1/3 cups

pitted prunes. With machine running, add 1/2 cup water. Puree, stopping

to scrape sides, until mixture resembles smooth paste, about 5 minutes.

 

Nutritional info: Per brownie: 113 calories, 2g protein, 5g total fat,

20g carbo, 0 chol, 145 mg sodium, 1g fiber. OVO-LACTO

 

 

* Exported from MasterCook *

 

Breakfast Burritos #2

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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1 cup shredded potatoes

1 tsp olive oil

8 oz vegetarian " sausage " -- or cubed firm tofu

1 1/2 cups Egg Beaters, egg whites or Egg Replacer

1/2 cup salsa

6 corn or whole wheat tortillas

6 oz lowfat or nonfat cheese or soy cheese --

shredded

 

Press moisture out of potatoes with tea towel or paper towels; set

aside.

 

Over medium heat, place " sausage " or tofu in skillet with oil. Break up

" sausage " with fork while cooking. When crumbly, add potatoes; toss well

to mix. Cook, tossing frequently, until potatoes are tender, about 8-10

minutes.

 

Add Egg Beaters or egg whites; stir into mixture. Using a spatula, turn

mixture until eggs are set. Add salsa; mix well.

 

While sausage or tofu and eggs are cooking, cut 6 pc of aluminum foil

large enough to hold 1 tortilla on each piece. Divide sausage or tofu

and egg mixture into 6 portions. Spread a portion over each tortilla and

roll it, then wrap in foil until ready to use or freeze.

 

To eat, remove foil. Place burritos on microwave-safe plate; top with

cheese and additional salsa (if desired). Microwave just until cheese

melts. Makes 6 servings.

 

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NOTES : Nutritional info: Per burrito: 389 calories, 53g protein, 8g

total fat, 29g carbo, 0 chol, 1,596 mg sodium, 3g fiber. OVO-LACTO/VEGAN

 

 

 

RisaG