Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 * Exported from MasterCook II * Baked Potato Crisps Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:30 Categories : Fatfree Pillsbury Fast & Healthy Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium baking potatoes 1/2 teaspoon lemon pepper seasoning Place 1 oven rack in upper rack position; heat oven to 500 degrees F. Spray cookie sheet with nonstick cooking spray. Peel potatoes; place in cold water. Pat potatoes dry with paper towels; cut into 1/4-inch thick slices. Place potato slices in single layer on sprayed cookie sheet. Sprinkle with lemon pepper seasoning. Place cookie sheet on upper oven rack; bake at 500 degrees F for 15 minutes. Reduce oven temperature to 450 degrees F. Remove cookie sheet from oven; turn potato slices over. Return to oven; bake an additional 5 minutes or until potatoes are tender. Per serv: 0 g fat, 90 cals, 50 mg sod - - - - - - - - - - - - - - - - - - NOTES : The Brits call potato chips " crisps " . These are an easy fatfree American version with fresh potato flavor. * Exported from MasterCook II * Bean & Olive Burritos Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:25 Categories : Lowfat Mexican Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 (10-inch) fatfree flour tortillas 16 ounces fatfree refried beans 1 teaspoon chili powder 3 ounces (3/4 cup) shredded reduced fat Cheddar or Monterey Jack cheese 1/4 cup chopped ripe olives 1 medium tomato, halved lengthwise -- thinly sliced 1/4 cup nonfat sour cream Heat tortillas as directed on package. Meanwhile, in medium saucepan, combine beans and chili powder; heat thoroughly, stirring frequently. Spread 1/4 of bean mixture over each warm tortilla. Top each with cheese and olives; fold over. Garnish top of each with tomato and sour cream. Per serv: 290 cals, 6 g fat, 1070 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Caribbean Sorbet Loaf Recipe By : Pillsbury Fast & Healthy Serving Size : 8 Preparation Time :0:15 Categories : Desserts Frozen Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces angel food cake 1 pint (2 cups) mango sorbet -- slightly softened 2 tablespoons toasted coconut** Cut cake loaf into 3 layers. Place bottom layer on serving tray. Spread 1/3 of sorbet over cake layer. Top with center cake layer; spread with 1/3 of sorbet. Repeat with last cake layer and remaining 1/3 of sorbet. Sprinkle top with coconut. Wrap loosely in foil; freeze at least 1 hour before serving. If desired, serve slices with cut-up fresh fruit. **To toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 minutes or until light golden brown, stirring occasionally. Per serv: 200 cals, 1 g fat, 370 mg sod - - - - - - - - - - - - - - - - - - NOTES : Sorbet melts faster than rich ice cream. To preserve its quality, sorbet should be the last thing you put in your grocery cart and the first thing out of the bag. * Exported from MasterCook II * Chili-Stuffed Potatoes Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:25 Categories : Chili Pillsbury Fast & Healthy Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium russet potatoes 15 ounces fat-free vegetarian chili 4 ounces (1 cup) shredded reduced-fat Cheddar chees Scrub potatoes. Pierce potatoes with fork; arrange in circle on paper towel in microwave. Microwave on HIGH for 14 to16 minutes or until tender, rearranging once. Let stand 5 minutes. Meanwhile, in small saucepan, heat chili until hot. To serve, split potatoes open; place on four individual serving plates. Fluff potatoes with fork. Spoon 1/3 cup chili over each potato; top with cheese. If desired, garnish with chopped fresh cilantro. Per serv: 310 cals, 7 g fat, 390 mg sod - - - - - - - - - - - - - - - - - - NOTES : High-starch potatoes like russets are best for stuffed potatoes; becaues they have a fluffy, mealy texture when baked. Avoid potatoes with green areas on the skin. They will be bitter. * Exported from MasterCook II * Chocolate-Cherry Filled Angel Food Cake Recipe By : Pillsbury Fast & Healthy Serving Size : 8 Preparation Time :0:20 Categories : Chocolate Desserts Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large round angel food cake 21 ounces can cherry pie filling 2 tablespoons unsweetened cocoa powder 8 ounces cotnainer frozen light whipped topping -- thawed 2 tablespoons grated semi-sweet chocolate (1/2 oz) With long serrated knife and cutting horizontally, carefully cut off top 1/2-inch of cake. Set top portion of cake aside. Cut down into cake 1/2 inch from outer edge and 1/2 inch from hole, leaving a " wall " of cake 1/2 inch thick. Remove center with curved knife or spoon, being careful to leave base of cake at bottom 1/2 inch thick. Discard or reserve crumbs for later use. (Cake crumbs can be placed in plastic freezer bag and frozen for up to 3 months.) Place cake on serving plate. Spoon pie filling evenly into cavity of cake. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over pie filling. Replace top portion of cake. Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour or until serving time. Store in refrigerator. Per serv: 280 cals, 5 g fat, 330 mg sod - - - - - - - - - - - - - - - - - - NOTES : Folding the cocoa into the whipped topping gives this dessert a delicate chocolate flavor. Quote Link to comment Share on other sites More sharing options...
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