The lowfat stuff
1/3 cup slivered almonds,ground 1/2 tea cornstarch 1/2 tea cinnamon 1 (1 oz) square semisweet chocolate, grated 2 large egg whites at room temp 1/8 tea cream of tartar 3/4 cup powdered sugar 1/4 tea almond extract Preheat oven to 300 Combine almonds, cornstarch, cinnamon and chocolate, set aside. Beat egg whites and cream of tartar @ high speed until foamy. Gradually add sugar, beat until stiff peaks form. Add extract, beat until blended. Gently fold in almond mixture. Drop by level tablespoons 2" apart onto a baking sheet coated with cooking spray. Bake @ 300 for 45 minutes. Remove cookies from pan and cool on wire racks. Makes 2 dozen My notes: use silpat or parchment instead of spray, use a pastry bag and small tip instead of tablespoon, and dust with cocoa powder for a nice presentation. Srore in airtight container to keep crisp. |
|
|
| Tofu salad (substitute for egg salad)
1 1lb extra firm tofu 1/2 green & 1/2 red pepper, minced 1/4 red onion, minced 1 carrot, 1 stalk celery, minced 1 Tbs each of dill and parsley 1/2 cup tahini 2 Tbs tamari 3 Tbs red wine vinegar Wrap the tofu in towel, squeeze to remove excess water. Crumble tofu, add vegetables and herbs. Mix tahini, tamari and vinegar separately then add tofu to the mixture. Chill 1/2 hour before serving. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|