2 more from Moosewood Lowat Favorites

[Guest guest]

My husband said this was the very best cornbread he's ever had. I

liked it because it wasn't overly sweet, and it was moist, but not

goey in the center. I think this is the first fatfree recipe that's

baked correctly for me!

 

Ellen C.

 

* Exported from MasterCook Mac *

 

Almost Fatfree Cornbread

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 8 Preparation Time :0:00

Categories : Breads: Quick & Muffins Tried

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons brown sugar

2 egg whites

- or 1/4 cup Egg Beaters

3/4 cup nonfat plain yogurt -- or buttermilk

1/2 cup cooked pumpkin

- or winter squash or sweet potato

1 cup cornmeal

1 cup unbleached all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

 

Preheat the oven to 350F.

 

Prepare an 8 inch square pan or a 9 inch round pan with cooking spray.

 

In a large bowl, beat the brown sugar, egg, yogurt, and pumpkin until

frothy. Sift the cornmeal, flour,salt, and baking powder into the

mixing bowl. Gently fold the dry ingredients into the wet ingredients

until just mixed.

 

Spread the batter into the pan, and bake for 20 - 25 minutes or until

a toothpick inserted in the middle comes out clean.

 

Variation: For a lighter texture, add 1/4 cup canola oil and 1 egg

yolk to the wet ingredients.

 

>Ellen C. <ellen

 

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Per serving: 155 Calories; 1g Fat (3% calories from fat); 5g Protein;

32g Carbohydrate; 0mg Cholesterol; 302mg Sodium

Food Exchanges: 1 1/2 Starch/Bread

 

NOTES : " Pumpkin is this recipe's secret ingredient. It lends a deep

golden color and welcome moistness to an already exceptional bread. "

 

Nutr. Assoc. : 0 0 0 0 26007 0 0 14 0 0

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* Exported from MasterCook Mac *

 

Honey Mustard Garlic Dressing

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 8 Preparation Time :0:00

Categories : Salad Dressings Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 heads roasted garlic -- * see note

2 tablespoons dijon mustard

1 1/2 tablespoons honey -- to 2 tbsp

3 tablespoons cider vinegar

1/4 cup unsweetened apple juice

1/4 teaspoon salt

black pepper -- to taste

 

* To roast garlic: Cut the tops off the garlic heads (about 1/2

inch). Place in aluminum foil, and sprinkle 1 tbsp water over the

tops. Cover tightly and roast in a 375F for 45 - 60 minutes.

 

Squeeze the garlic from the roasted heads into a blender. Add all the

other ingredients and puree until smooth and creamy. Tightly covered

and refrigerated, it will keep for 4 days.

 

>From Ellen C. <ellen

 

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Per serving: 20 Calories; less than one gram Fat (7% calories from

fat); 0g Protein; 5g Carbohydrate; 0mg Cholesterol; 114mg Sodium

 

 

Nutr. Assoc. : 3505 0 0 0 25 0 0

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