Monday, December 19, 2005
Makes approx 20
1/2 cup coconut
2 tablespoons coconut for rolling onto mixture
1/4 tin skim condensed milk
25 dried apricots
Mix apricots, sultanas, almonds and pepitas in blender for a short burst (until chopped).
Mix in condensed milk and coconut.
Roll into a long log shape (about as round as a 20c piece). wrap mixture in glad bake and roll into log. Roll log in coconut to cover. Slice into 20 pieces. Keep refrigerated. I put them in layers in the container with Glad Bake in between.
Make some low fat mayo with the other 3/4 tin skim condensed.
Thursday, December 08, 2005
This recipe of mine makes 1 bottle of Tomato Sauce (600ml). I know it is a lot of washing up for one bottle of sauce, but it is worth it!
4 large tomatoes (chopped)
1 small onion (chopped)
2 apples (chopped)
4 cloves (remove when cooked)
Sprinkle of garlic flakes
Sprinkle of All Spice
Sprinkle of nutmeg
pinch of salt
1/4 cup of vinegar
1 dessertspoon of brown sugar
2 sachets of tomato paste
Mix all ingredients in saucepan and bring to the boil. Simmer for about 25 to 30 minutes, stirring occasionally.
Allow to cool. Scoop out tomato skins and cloves.
Blend in blender (when cool) just for a short burst (to keep sauce nice and thick, don't blend for long).
Pour into a small jug and fill a 600ml bottle (sterilize the bottle first by washing, rinsing well and heating in the oven for 10 minutes).
Keep sauce refrigerated. These sauces and relishes should keep about 3 or so weeks in the fridge.
Wednesday, December 07, 2005
Makes one cup size jar - I count it as 3 points per whole jar, so unless you eat the whole jar at once, it is virtually no points per serve.
1 large tomato (chopped)
1 pineapple ring (chopped)
1 small apple (chopped)
2 dessertspoons sultanas
2 cloves (remove when cooked)
1 sachet tomato paste
sprinkle onion flakes
sprinkle of All Spice
sprinkle of curry powder
sprinkle of nutmeg
sprinkle of cinnamon
tiny sprinkle of ginger
black pepper to taste
pinch of salt
1 teaspoon brown sugar
2 dessertsoon vinegar
Mix all ingredients in small saucepan. Bring to boil and simmer (stirring occasionally) for about 20 minutes.
Sterilize a 1 cup size jar by washing, rinsing and heating in oven for 10 minutes.
Pour chutney into jar and cover with lid. When cool, refrigerate.
1 Jar of Corn Relish (I would count this as points free)
1 large tomato (chopped)
1 tiny tin corn (drained)
Sprinkle of onion flakes or ½ small onion (chopped)
4 tiny pickled cucumbers (chopped) or
piece of green capsicum (chopped)
2 teaspoons sweet chilli sauce
1 sachet of tomato paste
½ teaspoon sugar
1 dessertspoon vinegar
Mix all ingredients in a small saucepan and bring to the boil. Simmer for 15 to 20 minutes, stirring occasionally.
Wash a jar and rinse well. Heat jar in the oven for 10 minutes to sterilise.
When mixture has cooked pour into jar. (1 cup size) Put on lid and keep refrigerated.
Serve with your favourite lean sliced meats or on top of crusty bread spread with Light Laughing Cow Cheese spread (of course).
You could also mix 1 tablespoon of Corn Relish with 1 tablespoon of Extra Light Philadelphia Cream cheese and have it with 10 rice crackers - yummy snack for only 1.5 points (dip .5 and crackers 1 point for 10)
Sunday, December 04, 2005
I love Caeser Salad and I have been trying to make a lower fat version. The Kraft CarbWell caeser dressing is just 1 point for 20mls and quite yummy. I have been grilling very lean bacon and making my own croutons. I use extra sharp grated parmesan and I don't have an egg on top and overall it isn't too high in points.
I use leftover bread for my croutons. Cut off crusts. Spray with olive oil spray. Rub on garlic or sprinkle with garlic flakes and sprinkle on some herbs and spices. Cut up into small squares and bake slowly until light brown and crispy. Croutons are yummy and can be frozen for later use. Nice on top of other salads or soups in the winter too.