Diet Recipes Blog

Light Ricotta Cheesecake recipe - 196 calories

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/4-1/2 cup butter
1/2 cup sugar
2 teaspoons cinnamon
4 eggs, separated
1 lb part-skim ricotta cheese
1/2 cup sugar
1 cup low-fat sour cream
2 tablespoons flour
1/2 teaspoon salt
1/4 cup oatmeal
2 tablespoons fresh-squeezed orange juice
2 teaspoons vanilla
1 teaspoon cinnamon

Preparation:
1. Cream together the butter and sugar. Stir in the egg. Combine the flour, baking powder, salt and cinnamon; add to the butter mixture.
2. Mix to form a soft dough. Reserve half a cup of the dough to be used later for topping; refrigerate the remaining dough.
3. In a medium-sized bowl, whip the egg whites until stiff.
4. In a large bowl, combine the egg yolks, ricotta cheese, sugar, sour cream, orange juice, flour, salt and vanilla; beat until smooth and gently fold in the whipped egg whites.
5. Press the chilled dough evenly into a 10″ springform pan that has been lightly sprayed with no-stick cooking spray. Pour the filling over the crust. Combine the reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
6. Bake at 350° F for about 45-60 minutes (or until a knife inserted near center of the cheesecake comes out clean).
7. Cool the cheesecake on a wire rack. Cover and refrigerate to chill thoroughly.
8. Just before serving, remove the sides of the springform pan and transfer the cheesecake to a serving platter.

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Endive, Radicchio and Arugula Salad recipe - 143 calories

Ingredients:
2 spears endives, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 small radicchio, washed, dried, and coarsely chopped

For the dressing
1 teaspoon Dijon mustard
shaved Parmesan cheese
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
salt & freshly ground black pepper, to taste

Preparation:
1. In a large bowl, combine the endives, arugula and radicchio; season with salt and pepper to taste.
2. In a small bowl, whisk the olive oil, mustard and vinegar together; season with salt and pepper to taste.
3. Pour the dressing over the salad and toss to combine.
4. Top with shavings of Parmesan cheese.

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Mozzarella Bites recipe - 90 calories

Ingredients:
6 ounces buffalo mozzarella
24 small cherry tomatoes
24 basil leaves
24 (5 inch) bamboo skewers

For the vinaigrette
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. In a small bowl, whisk the vinegar with the olive oil, salt and pepper.
2. Cut cut the mozzarella cheese into 24 1/2 inch cubes.
3. To assemble, slide a cherry tomato onto a skewer, followed by a basil leaf folded in half and a cheese cube.
4. Repeat with the remaining skewers.
5. Arrange the skewers on a serving platter and sprinkle with the vinaigrette.
6. Cover and let sit at room temperature for up to 2 hours before serving.

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Italian Mini Meatballs recipe - 195 calories

Ingredients:
1/2 lb ground beef
1/2 lb bulk Italian sausage
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Preparation:
1. Preheat the oven to 350 degrees F.
2. In medium bowl, combine all the ingredients; shape into 3/4 inch balls.
3. Place the meatballs in a 15×10 inch jelly roll pan.
4. Bake for about 20 minutes (or until brown).

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Zucchini Frittata recipe - 167 calories

Ingredients:
6 large eggs
8 cups shredded unpeeled zucchini (about three pounds)
1/2 cup grated Parmesan cheese, divided
1 teaspoon butter
1 garlic clove, minced
2 tablespoons finely chopped onion
1 tablespoon olive oil
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne or hot pepper sauce

Preparation:
1. Place the shredded zucchini in a towel or several layers of cheese cloth; gather the ends and twist hard, squeezing out as much liquid as possible.
2. In a large oven proof skillet, heat the oil and butter, and saute the garlic and onion for about 30 seconds.
3. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
4. Meanwhile, in a medium bowl, beat together the milk, eggs, seasonings, and 2 tablespoons of the Parmesan cheese.
5. Add to the zucchini mixture and cook, stirring often, until the eggs begin to set.
6. Sprinkle the frittata with the remainder Parmesan cheese and place the pan under the broiler or in a very hot oven until the top of the frittata is lightly browned (keep a close watch so it doesn’t burn).
7. Let stand for a few minutes before slicing into wedges.

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Banana Pecan Biscotti recipe - 71 calories

Ingredients:
1 banana, mashed
1/3 cup pecans, chopped
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup white sugar
1 teaspoon vanilla

Preparation:
1. Preheat the oven to 350 degrees F.
2. Lightly grease a cookie sheet.
3. Sift the flour and baking powder into a bowl. Add the sugar and salt, and stir together.
4. In another bowl, combine the banana, egg, oil and vanilla.
5. Pour the dry ingredients into the wet ones along with pecans; stir well together.
6. Flour a board and turn the dough out onto it. Form two 8-inch logs. Put onto the cookie sheet and pat down to 1/2 inch thickness.
7. Bake at 350 degrees F for about 23 minutes; turn the oven down to 250 degrees F.
8. Remove the logs from the cookie sheet and cool for about 10 minutes, then cut them into 1/2 inch slices and bake for 15 minutes at 250 degrees F.
9. Turn the biscotti over and bake for another 15 minutes (when you get them out, the biscotti will still be soft; they will harden as they cool).

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Sweet Tomato Pizza Sauce recipe - 68 calories

Ingredients:
1 (28ounce) can tomato puree
3 cloves fresh minced garlic
1/2 tablespoon minced carrots
1 teaspoon dried onions, minced or chopped
2 tablespoons olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 tablespoons honey
2 tablespoons brown sugar
1/4 teaspoon salt
fresh ground pepper, to taste

Preparation:
1. In a large pot, heat the olive oil over medium heat.
2. Add the tomato puree.
3. Add all the other ingredients and simmer uncovered on low heat, stirring frequently, for about 30-60 minutes (until the desired consistency).

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