NON-FAT SAVORY SPREAD
Adapted from a suggestion in Dean Ornish's book "Eat More, Weigh Less". This is a nice nonfat substitute for cream cheese and doesn't have any of the chemicals and additives that nonfat cream cheeses usually contain. Be sure not to use yogurt that contains gelatin for this recipe. You could also add things like sundried tomatoes and grated carrots for more of a veggie spread, or chives in place of green onions.
Provided by Tanya Schaad
Categories Spreads
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Place a small strainer over a small empty bowl, then place a piece of cheesecloth or a clean cloth napkin over the strainer, and scoop the entire mixture onto the cheesecloth covered strainer.
- Cover the mixture and place in the refrigerator for several hours or overnight.
- Take the mixture out of the strainer, and keep in an airtight container in the fridge for a week or more.
- The mixture will have the consistency of cream cheese after being strained.
- Enjoy with a bagel or on top of a baked potato.
Nutrition Facts : Calories 35.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.2, Sodium 120.3, Carbohydrate 5, Fiber 0.1, Sugar 4.8, Protein 3.6
NON-FAT FRESH SPAGHETTI SAUCE
The original recipe is more complicated and is posted on Dr. Dean Ornish's Web MD website as Linguini with Roasted Red Peppers and Herbed Tomato Sauce. I modified it to use fresh tomatoes from the farmers market and jarred roasted red peppers (from my Dollar Store). This is a very light spaghetti sauce with a very fresh taste. Sun dried tomatoes can be used for a more intense tomato taste and four freshly roasted red peppers can be substituted if the bottled ones are unavailable. Soy meat alternatives could also be added.
Provided by Luvkimono
Categories Peppers
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- If you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. Place the peppers into a bowl and cover until they cool, about ten minutes. Peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
- Place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
- Spray a non-stick or seasoned cast iron frying pan with canola oil spray. Add the mixture from the processor and turn on the heat to high.
- Now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. Put that into the frying pan.
- Add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. Turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. The sauce should be thick enough to coat the pasta.
- Add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.
Nutrition Facts : Calories 118, Fat 1.1, SaturatedFat 0.2, Sodium 2379, Carbohydrate 26.5, Fiber 6.6, Sugar 13.3, Protein 5.2
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