Diet Recipes Blog

Curry Bread recipe - 136 calories

Ingredients:
3 cups bread flour
1 1/2 teaspoons curry powder
1/3 cup flaked coconut
2 teaspoons bread machine yeast
1/3 cup coarsely chopped roasted peanuts
1 cup water
3 tablespoons nonfat dry milk powder
1 tablespoon butter or margarine
1 teaspoon salt
1 tablespoon sugar

Preparation:
1. Add the ingredients to the bread machine pan in the order suggested by manufacturer (adding coconut and peanuts with the flour).
2. Recommended cycle for the bread machine: Basic/white bread cycle; medium/normal color setting.

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Cream Cheese Danish recipe - 87 calories

Ingredients:
1 (8 ounce) package cream cheese, diced
2 (10 ounce) cans crescent roll dough
1 tablespoon butter, softened
1 tablespoon milk
1/2 cup white sugar
1 teaspoon sour cream
1 teaspoon lemon juice
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract

Preparation:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Slice the unrolled crescent roll dough into 1/4 inch slices.
3. Place the dough slices on a cookie sheet and make a slight indention in the middle.
4. In a large bowl, mix together the cream cheese, sour cream, white sugar, lemon juice and vanilla extract.
5. Add a tablespoon of filling to each roll.
6. Bake in the preheated oven for about 15-20 minutes.
7. In a small bowl, stir together the sugar, butter and milk.
8. After the Danish have cooled, drizzle with the icing.

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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.

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Lemon Squares recipe - 138 calories

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup powdered sugar
1 cup chilled unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
4 large eggs
2 cups sugar
1/2 cup fresh lemon juice
powdered sugar

Preparation:
1. Preheat the oven to 350° F.
2. Butter a 13×9x2-inch baking pan.
3. In a food processor, combine 2 cups flour, 1/2 cup powdered sugar, the butter pieces and the coconut.
4. Process until moist clumps form.
5. Press onto the bottom of the prepared pan.
6. Bake for about 20 minutes (until the edges are golden).
7. In a large bowl, whisk together the eggs, 2 cups sugar, baking powder, lemon juice and the remaining 1/4 cup flour until well blended.
8. Pour over the hot crust.
9. Bake for about 25 minutes (until the topping is set and light brown).
10. Cool in the pan on a wire rack.
11. Cut into squares and dust tops with powdered sugar.

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Basic Scones recipe - 192 calories

Ingredients:
2 1/4 cups self-raising flour, plus 3 tablespoons self-raising flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 egg
1 cup milk
1 tablespoon milk, beaten together
1/2 cup cold butter
3 tablespoons sugar

Preparation:
1. Preheat the oven to 425 degrees F (220 degrees C) and grease a baking sheet.
2. In a bowl, mix together the flour and salt.
3. Rub in the butter with your fingertips, until the mixture looks like fine breadcrumbs and there are no lumps left.
4. Stir in the baking powder and sugar.
5. Add the milk (a little at a time), stirring with a wooden spoon, until the mixture begins to stick together.
6. Pull the mixture together into a ball and plop onto a floured surface.
7. Knead lightly to form a smooth ball.
8. Place the dough on a plate and let it rest in the refrigerator for about 10 minutes.
9. Roll the dough out onto a floured surface until it is about 1/2 inch thick.
10. Using a round cookie cutter or a drinking glass dipped in flour, cut the dough into circles 2-1/2 to 3 inches across. (When you lift the cutter from the dough, be careful not to twist it! If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.)
11. Place the scones on a baking sheet and brush the tops with the beaten egg (only brush the top, without letting the wash drip down the sides of the scones).
12. Bake for about 10 minutes until golden and well risen.
13. Remove the scones to a cooling tray.
14. Serve warm (with butter) or cool (topped with fresh strawberries or other summer fruits).

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Bavarian Pretzel Sandwich Rolls recipe - 195 calories

Ingredients:
4 cups all-purpose flour
2 1/2 teaspoons active dry yeast
1/2 cup baking soda
2 tablespoons butter, melted
2 tablespoons warm milk
1 1/3 cups warm water
1/3 cup light brown sugar
kosher salt or pretzel salt
2 quarts cold water

Preparation:
1. In a small bowl (if you’re using a bread machine) or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water with the yeast and let stand until foamy.
2. Add the remaining cup of warm water along with the milk, melted butter and sugar, swirling to dissolve the sugar. (If you’re using a bread machine add the mixture to bread machine at this point and continue). Add flour and mix on dough cycle or medium-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
3. Turn the dough out onto a lightly floured table and knead for about 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover the dough with plastic and a damp cloth and let sit for about 10 minutes.
4. Pat the dough into rolls or form knots and arrange on a lightly floured surface about an inch apart. Cover with a lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
5. Preheat the oven to 425° F. Lightly oil 2 baking sheets.
6. In a large stockpot, bring the cold water to a rolling boil and add the baking soda.
7. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or a slotted spoon and hold above the pot to let drain. Lightly sprinkle with salt. Repeat with the remaining rolls.
8. Arrange the rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes (or until browned all over). Shift the pans from top to bottom and back to front halfway through, for even baking.
9. Let the rolls cool on the baking sheets for about 5 minutes, then transfer them to a wire rack.
10. Serve warm or at room temperature.

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Carrot Nut Bread recipe - 104 calories

Ingredients:
1 1/2 cups carrots, shredded (approx 3 medium)
1/4 cup nuts, coarsely chopped (optional)
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Preparation:
1. Preheat the oven to 350 degrees F. Grease the bottom of a loaf pan.
2. In a large bowl, mix the carrots, eggs, oil and sugar with a spoon.
3. Stir in the remaining ingredients; pour into the pan.
4. Bake for about 50-60 minutes (or until a toothpick inserted into the center comes out clean).
5. Let cool for 10 minutes. Loosen the sides of loaf from the pan; remove from the pan to a wire rack.
6. Cool completely (about 2 hours) before slicing.
7. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

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Anise and Honey Biscuits recipe - 185 calories

Ingredients:
3 teaspoons anise seeds
3 tablespoons honey
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter (chilled and cut into small pieces)

Preparation:
1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the flour, baking powder, and salt.
4. Cut in the cold butter with two knives or a pastry blender.
5. Stir in the anise seeds.
6. Make a well in the center of the dough and pour in the milk and honey.
7. Stir to form a soft ball.
8. Knead a few times on a floured board.
9. Pat the dough into a rectangle about 1/2 inch thick. With a knife, cut into 1 1/2 inch x 2-inch squares.
10. Bake for about 10-12 minutes (until the biscuits become golden brown).

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Hearty Oatmeal Bread recipe - 148 calories

Ingredients:
1/2 cup quick-cooking oat
3/4 cup milk, lukewarm
1/2 cup apple juice, lukewarm
2 1/4 teaspoons active dry yeast
2 2/3 cups all-purpose flour
1 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons brown sugar

Preparation:
1. Place all the ingredients into the pan of the bread machine in the order suggested by the manufacturer.
2. Use the white bread setting for a 1 1/2 lb. loaf.

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Diabetic Bran Muffins recipe - 117 calories

Ingredients:
1 cup natural bran
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or sour milk
1/4 cup Splenda granular
1/4 cup unsweetened applesauce
1/3 cup cooking oil
1/2 teaspoon vanilla

Preparation:
1. In a large bowl, combine the flour, baking soda, baking powder and salt, stirring well. Push up around sides of the bowl, making a well in center.
2. In another bowl, stir the buttermilk with the bran. Let stand for about 5 minutes.
3. Add the remaining ingredients to the bran mixture, beating with a spoon until mixed.
4. Pour into the well in the flour mixture and stir to moisten (the batter will be lumpy).
5. Fill 12 greased muffin cups 3/4 full.
6. Bake at 375 degrees F for about 20-25 minutes.
7. Let stand for about 5 minutes, then remove the muffins from the pan.

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