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Tasty Tidbits Thursday: Grandma’s 7 minute frosting

28 May

I’ve had some requests for the recipe, so I thought it would be appropriate to post it for my Tasty Tidbits Thursday this week.
This is a recipe that has been around for a long time. My mom remembers cakes frosted with this recipe from her childhood.This is a really fluffy frosting with the consistency of whipped marshmallows. It is pretty easy to make, fast and you only need a few ingredients. Plus, it is FAT FREE. That’s right, no fat — compared to over 7 grams on a typical slice of cake.

{you will need one of these}
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The downside is that this frosting does not keep well overnight, so make it and frost it the day you serve it. It’s so yummy that there probably won’t be any leftovers anyway. Enjoy!
Grandma’s 7 Minute Frosting
Ingredients

  • 1-1/2 cups sugar
  • 1/3 cup cold water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar (or 2 teaspoons ligh-colored corn syrup)
  • 1 teaspoon vanilla

Directions

  1. In the top of a double boiler combine sugar, cold water, egg whites, and cream of tartar or corn syrup.
  2. Beat with an electric mixer on low speed for 30 seconds.
  3. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks.
  4. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency.

**This frosts the tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake.
***Store frosted cake in the refrigerator and serve the same day it is made. Makes 4 cups.

And, if you are looking for a tasty cake recipe to go along with the frosting, check out THIS Coconut Cupcake recipe.

***
Have a tasty Thursday!
XOXO
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Tasty Tidbits Thursday: low-fat Chicken and Asparagus Alfredo

16 Apr


You know my goal of getting healthier and toning up with the Extreme Makeover-Me Edition group? Well, I’m trying to get back on track after derailing over Easter break. For dinner last night I made a tasty, low-fat version of Chicken Alfredo. And since I had some leftover raw asparagus, I threw those in too. It was easy and good.

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Low-fat Chicken & Asparagus Alfredo

  • 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • 1 bunch asparagus tips
  • 1 green or red pepper, julienne
  • 5 chicken breasts, cut into strips
  • 1 tablespoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • 1 dry pkg. alfredo
  • 2 (8 ounce) packages angel hair pasta or thin spaghetti
  • 1 cup green onions, sliced
  1. In a large skillet, heat olive oil to medium high heat. Add chicken breast strips and garlic. Reduce heat to medium low and cover. Cook for 10 minutes, or until chicken is cooked through.
  2. TIP: to reduce fat, run chicken pieces through a strainer to remove excess fat. Then return to pan.
  3. Add onion powder, ground black pepper, salt and green or red peppers to the skillet and sear chicken until golden brown.
  4. While chicken is cooking, cook pasta according to directions.
  5. In a separate small saucepan, add alfredo sauce mix and non-fat milk, according to package instructions. OMIT THE BUTTER AND CHEESE. heat the alfredo to a near boil. (if mixture seems thin, mix some of the mixture with a little flour to thicken).
  6. Pour the hot broth into the vegetable/chicken skillet. Add the asparagus stems and cook for 2-3 minutes.
  7. Serve mixture over cooked angel hair pasta or thin spaghetti immediately. Add the sliced green onions over the top as a garnish.



I’m looking for some healthy dinner recipes.
Do you have a suggestions?

Have a tasty Thursday!