Tuesday, September 16, 2008

This Week's Recipes

Irresistible Low-Fat Chocolate Brownies
This recipe is very easy and I don't feel as guilty eating them as other brownies. (So I can eat half a pan, right?) I have used fat-free sweetened condensed milk too. When I took the photo, I made the brownies and then used a cookie cutter to cut out circles. Then I stacked 3 per person and put each person's initials on their own tower. It's just sitting in pureed strawberries.
1 (14-oz) can low-fat sweetened condensed milk
1/3 c. cocoa
3/4 c. semisweet chocolate chips
4 Egg whites
1/4 c. flour
1 t. baking powder
1 t. vanilla extract
Preheat oven to 350 F. Spray 13x9-inch baking pan with cooking spray. In 2-qt microwaveable bowl, combine sweetened condensed milk, cocoa and chips. Cook in microwave on 100% power for 2 minutes or until chips melt, stirring after each minute. Stir in remaining ingredients. Turn into prepared pan. Bake 20 minutes or until center is set. Cool. Store tightly covered at room temperature (if there are any leftovers).

Shishlik (Israeli Skewers)
This marinade makes the meat sooo tender and full of flavor. I grilled it outside and we all loved it.
1½ c. olive oil
2 T. lemon juice
2 garlic cloves, minced
1 onion, finely chopped
1/4 c. parsley, chopped
2 T. salt
½ t. pepper
½ t. dried thyme
2 lbs. beef steak, cubed

Make the marinade by combining all ingredients except the meat in a bowl and mix well. Add the meat to the marinade; mix and coat well. Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat. Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked OR cook on grill. Brush with olive oil before serving. Yield: 6 servings
Raspberry Cream
We love drinking our fruit...everyone except Sabrina.
1 c. orange juice
1 c. raspberry yogurt
1 c. vanilla frozen yogurt
½ banana chunks, frozen
1 ½ c. frozen raspberries

Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend until smooth. Serve immediately. Yield: 3 to 5 servings

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