Italian Recipes | Diet Recipes under 200 calories

Light Tiramisu recipe – 151 calories

18 Oct, 2008 Cake recipes, Dessert recipes, Italian recipes 3 Comments

Light Tiramisu recipe – 151 calories

Ingredients:
8 inches angel food cake
1 (8 ounce) package reduced-fat cream cheese
3 tablespoons coffee liqueur
1/2 cup sifted powdered sugar
1 (8 ounce) container frozen light whipped dessert topping, thawed
2 tablespoons coffee liqueur
1/4 cup fat free sour cream
1/4 cup strong black coffee
2 tablespoons coffee liqueur

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Fresh Tomato Sauce recipe – 71 calories

20 Jul, 2008 Italian recipes, Sauce recipes, Vegetable recipes 1 Comment

Fresh Tomato Sauce recipe – 71 calories

Ingredients:
3 lbs fresh plum tomatoes, peeled, seeded and chopped
2 cloves fresh garlic, minced
1/3 cup minced fresh onion
2 tablespoons olive oil
1/2 bay leaf
2 tablespoons all-purpose flour
4 sprigs fresh parsley
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 inch fresh orange rind
1/2 teaspoon basil
1/8 teaspoon fennel seed
1 pinch ground coriander
1 pinch saffron
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation:
1. In a large saucepan, saute the garlic and onion in olive oil until tender.
2. Stir in the flour until smooth.
3. Add the tomatoes.
4. Wrap the bay leaf, parsley, thyme and orange rind in a cheesecloth, tie and add to the pot.
5. Add all the remaining ingredients.
6. Heat the sauce to a simmer, then drop on the lid and simmer for about 10 minutes, stirring occasionally.
7. Remove the lid and simmer for another 25-30 minutes (or until the sauce has thickened).
8. Remove the herb bouquet and chill the sauce overnight (or freeze for later).
9. Heat again before serving over hot cooked pasta or meats.

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Light Ricotta Cheesecake recipe – 196 calories

16 Jun, 2008 Dessert recipes, Italian recipes No Comments

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

8 Jun, 2008 Italian recipes, Salad recipes, Vegetable recipes No Comments

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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