Free low calorie recipes!
Eggs on the Grill Candy recipe – 130 calories
Ingredients:
30 yellow Smarties candies
200 g white chocolate
120 straight pretzel sticks
Preparation:
1. Spread wax paper on a cookie sheet.
2. Arrange the pretzel sticks, laying side by side, into groups of four.
3. Melt the white chocolate.
4. Drop a small amount of chocolate (approximately 1 teaspoon) onto the center each group of 4 pretzel sticks.
5. Top each “egg white” with one yellow Smartie.
6. Cool until set.
Strawberries with Cream Cheese Dessert recipe – 125 calories
Ingredients:
2 lbs fresh strawberries (medium to large work best)
2 (3 ounce) packages cream cheese, softened
1/4 cup powdered sugar (or to taste)
4 ounces sour cream
1/4 teaspoon vanilla extract
2 tablespoons of grated semisweet chocolate (optional)
1/8 teaspoon almond extract (optional)
blueberries, for garnish (optional)
Preparation:
1. Wash the strawberries.
2. Cut out a small hole/core at the top of each strawberry (where the cream will sit).
3. In a bowl, blend the cream cheese, sour cream, powdered sugar, vanilla extract and almond extract (if using) on medium speed until light and fluffy.
4. Optional: Fold 2 tablespoons of grated chocolate into the cream mixture.
5. Spoon the mixture into a decorating bag (or use a large zip lock bag, cutting avery small piece off one of the bottom corners to use as the decorating tip).
6. Squeeze the cream mixture into the holes/cores of the strawberries.
7. Top each strawberry off with a blueberry (optional).
8. Chill for at least an hour before serving.
Japanese Broccoli Salad recipe – 62 calories
Ingredients:
2 lbs (1 kg) broccoli, cut into florets
2 tablespoons soy sauce
For the dressing
1 1/2 cm Karashi mustard (or about 1 teaspoon English mustard)
1 tablespoon soy sauce
Preparation:
1. Bring a large pot of water to a boil.
2. Throw in the broccoli florets.
3. Boil the broccoli for about 3 minutes, them remove from the pan and drain in a colander under cold running water.
4. Add the 2 tablespoons of soy sauce and toss to mix.
5. In another bowl, mix the Karashi mustard and 1 tablespoon of soy sauce.
6. Pour the dressing over the broccoli, mix and serve.
South African Syrup-Soaked Fritters recipe – 178 calories
Ingredients:
500 g cake flour
20 ml baking powder
2 eggs, beaten
125 g butter
2 ml salt
milk
oil (for deep frying)
For the syrup
750 g sugar
2 cinnamon sticks
2 inches ginger, peeled
4 whole cloves
375 ml water
Preparation:
1. Prepare the syrup the day before making the fritters and chill thoroughly.
2. Dissolve the sugar in water over medium heat.
3. Add the spices and ginger.
4. Boil together for about 10 minutes.
5. Sift the flour, baking powder and salt into a bowl.
6. Rub in the butter; add the beaten eggs with enough milk to blend into a stiff dough.
7. Chill the dough in refrigerator for about 30 minutes.
8. Roll out the dough 1/4 inch thick and cut into strips approximately 3×1 inches.
9. With a sharp knife, cut each strip into 3 smaller ones, leaving them attached at one end.
10. Braid the strips loosely and pinch the ends to secure.
11. Drop a few at a time into hot oil.
12. Cook until lightly-browned and puffed.
13. Lift out and drain for about 1 minute of crumpled paper towels, then drop them at once into the chilled syrup.
14. Soak in syrup, lift out and drain in a sieve until dry.
Chocolate-Peanut Butter Truffles recipe – 101 calories
Ingredients:
12 ounces best-quality semi-sweet chocolate chips
3/4 cup chunky peanut butter
1/2 cup finely chopped salted peanuts
2 tablespoons butter, cut into bits
1/2 cup heavy cream
2 teaspoons vanilla
Preparation:
1. In a large saucepan, combine the chocolate chips, peanut butter, cream and butter; heat over moderate heat, stirring, until the chocolate is completely melted.
2. Remove from the heat and stir in the vanilla and a pinch of salt.
3. Transfer to a bowl and chill for about 4 hours (or until firm).
4. Form mixture by heaping teaspoons into balls and roll lightly in the chopped peanuts.
5. Chill on a baking sheet lined with wax paper for about 1 hour (or until firm).
6. Store in an airtight container, chilled, for up to 2 weeks.
Recipe preparation instructions…
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