2 Lowfat Breakfast-Professional Chef's Healthy..

[Guest guest]

These new recipes, from The Professional Chef's Techniques of Healthy

cooking, show a slight difference in calories on the compote nutritional

information. Mastercook and The Culinary Institute of America seem to

agree on the Banana Pancake recipe but not the compote recipe. I know

the calculations aren't necessarily the same but I am wondering if it

has anything to do with the way Mastercook calculates " mixed fruits " .

Maybe I shouldn't have entered " mixed fruits " , I don't know. This is to

let those of you interested in calories be aware of this. This

second-edition book has not been published yet.

 

JoAnn

 

 

 

* Exported from MasterCook *

 

Banana Pancakes - Professional Chef's Healthy Cooking

 

Recipe By :Culinary Institute of America

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Lowfat

 

 

Amount Measure Ingredient -- Preparation Method

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

1 cup all-purpose flour

2/3 cup oat bran

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 1/2 cups water

1/2 cup nonfat plain yogurt

1/2 cup mashed banana -- ripened

2 tablespoons vegetable oil

1 1/2 teaspoons vanilla extract

4 egg whites

 

In a large bowl, combine flour, oat bran, sugar, baking powder, salt,

cinnamon and ginger. In a separate bowl, combine water, yogurt, banana,

1 tablespoon of the oil, and vanilla.

Add wet ingredients to dry ingredients and mix just until incorporated.

Beat egg whites until they form soft peaks. Stir about half of the

whites into the batter, then gently fold the remaining whites into the

batter.

Use the remaining oil to lubricate a griddle, or use a large non-stick

skillet. Heat the griddle or skillet over medium heat. For each pancake,

ladle 1/3 cup of the batter into the heated pan. Flip each pancake when

the edges look dry. Cook until golden brown on each side. Serve with

Warm-Fruit Compote. ( Recipe for compote included separately, not

imbedded)

Makes about 16 pancakes for 4 servings, each 290 calories, 8.5 grams fat

(0.8 grams saturated), 856 mg sodium.

Recipe appeared May 5 1999 in The Providence Journal newspaper

 

Description:

" Mouthwatering pancakes without all the fat. "

Source:

" The Professional Chef's Techniques of Healthy Cooking "

Copyright:

" Scheduled for Publication Spring 2000 - 2nd Edition "

Yield:

" 16 pancakes "

 

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

-

 

Per serving: 290 Calories (kcal); 8g Total Fat; (24% calories from fat);

11g Protein; 48g Carbohydrate; 1mg Cholesterol; 858mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2

Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Note on griddle and skillet: Use a brush to apply a thin film

of oil and then rub away any excess with a clean cloth. Nonstick

griddles or pans will not require additional oil. This recipe is

adapted from the second edition of the Culinary Institute of America's

" The Professional Chef's Techniques of Healthy Cooking (John Wiley)

scheduled for publication in spring 2000. (Adaptation would most likely

be servings size. - JP)

Posted to Veg-Recipe 5/99 by JoAnn Pellegrino

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Warm Fruit Compote - Professional Chef's Healthy Cooking

 

Recipe By :Culinary Institute of America

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Lowfat

Sauces

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup fresh strawberries -- or frozen

or blueberries or raspberries

2 teaspoons honey

2 teaspoons dry white wine

or sweet white wine

1/4 teaspoon Kirschwasser -- optional

1 1/4 cups mixed fruits -- in season

1/3 cup peach nectar

or apricot nectar

2 teaspoons grated orange peel -- (zest)

 

Thaw berries if frozen. Puree berries, honey, wine, and Kirschwasser in

a blender. Strain puree through a fine mesh sieve. Simmer puree with

remaining ingredients in a small saucepan until thickened.

Makes about 1 cup for 4 servings, each 60 calories, 0.2 g fat, 2 mg

sodium.

Recipe appeared May 5 1999 in The Providence Journal newspaper.

 

Description:

" A low fat sauce to accompany Banana Pancake recipe. "

Source:

" The Professional Chef's Techniques of Healthy Cooking "

Copyright:

" Scheduled for publication spring 2000 "

Yield:

" 1 cup "

 

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

-

 

Per serving: 29 Calories (kcal); trace Total Fat; (1% calories from

fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0

Fat; 0 Other Carbohydrates

 

Serving Ideas : This recipe is suggested for use on Banana Pancakes

recipe.

 

NOTES : This recipe is adapted from the second edition of the Culinary

Institute of America's " The Professional Chef's Techniques of Healthy

Cooking (John Wiley) scheduled for publication in spring 2000.

(Adaptation would most likely be servings size. - JP)

Posted to Veg-Recipe 5/99 by JoAnn Pellegrino

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0