Cappuccino machines are relatively expensive, a good espresso cappuccino maker to display on your own kitchen counter will cost you a few hundred bucks. But using this recipe you can make cappuccino (which is basically an espresso coffee that is topped or mixed with steamed milk or cream) at home, all you need is a microwave and a blender.

Low Calorie Cappuccino recipe – 60 calories

Ingredients:
1 1/2 cups strong brewed coffee
1 teaspoon sugar
1 cup skim milk

Preparation:
1. Brew the coffee. After the coffee has brewed, combine the milk and sugar, and heat it in the microwave for 2 minutes at the highest setting.
2. Whip the heated milk/sugar mix in the blender for about 1 minute (until it’s a fluffy foam).
3. Fill a cup two thirds full with coffee and top it off with the heated froth.

Servings: 2

Nutritional information for one serving:
Calories: 60
Total fat: 0.3 g
Cholesterol: 2.4 mg
Sodium: 76.1 mg
Total carbs: 8.9 g
Fiber: 0 g
Protein: 5 g
Weight Watchers points: 1

Photo credit: alexbrn

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• Non-Alcoholic Sangria Fruit Cups recipe – 122 calories
• Pineapple Celery Punch recipe – 81 calories
• Easy Orange Slush recipe – 153 calories
• Thick Hot Chocolate recipe – 140 calories
• Strawberry Smoothie recipe – 190 calories

Arancini or arancine are traditional Sicilian fried rice balls coated with breadcrumbs and usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. The main type of arancina sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafes also offer arancini con burro (butter), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).

Arancini Italian Rice Balls recipe – 107 calories

Ingredients:
1/2 cup arborio rice
1 tablespoon olive oil
2 1/2 cups reduced-sodium chicken broth
1 garlic clove, crushed
1 onion, chopped finely
1/2 cup dry white wine
40 g ham, chopped finely
1/2 cup frozen peas
100 g mozzarella cheese
1/2 cup parmesan cheese, finely grated
1 egg, lightly beaten
plain flour
1 tablespoon milk
1 egg, lightly beaten (extra)
1 cup dry breadcrumbs
vegetable oil, for deep frying

Preparation:
1. In a medium pan, bring the chicken stock to a boil. Reduce the heat to low and keep hot.
2. In a medium saucepan, heat the olive oil, then add the garlic and onion and cook stirring, until the onion is soft but not coloured.
3. Add the rice and cook stirring through for about 2 minutes (until the rice is translucent).
4. Add the wine and stir through until the liquid has evaporated.
5. Add about 1/3 cup of the hot stock, and stir over low-medium heat until the liquid is absorbed.
6. Repeat until all the stock is used (about 25 minutes).
7. Stir in the ham and peas, adding salt and pepper to taste.
8. Remove from the heat and gently fold in the parmesan cheese.
9. Transfer the risotto to a bowl and let cool.
10. Chop the mozzarella into 18 pieces.
11. Stir the egg into the risotto.
12. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the center of each ball; roll to enclose.
13. Toss the balls in flour, shake away the excess. Dip into the combined milk and extra egg, and coat in breadcrumbs.
14. In a deep saucepan, heat the vegetable oil and deep fry the arancini in batches until they are heated through and browned.
15. Drain on absorbant paper. Serve hot.

Servings: 1 (18 rice balls)

Nutritional information for one serving:
Calories: 107
Total fat: 4 g
Cholesterol: 31.6 mg
Sodium: 178.2 mg
Total carbs: 10.8 g
Fiber: 0.6 g
Protein: 5.6 g
Weight Watchers points: 2

Photo credit: artfulgourmetnyc

You might also like these low-calorie rice recipes:

• Cinnamon Rice Pudding recipe – 155 calories
• Spicy Chicken Rice Soup recipe – 193 calories
• Salsa Rice recipe – 101 calories
• Royal Thai Rice recipe – 200 calories

A super easy to prepare, yet delicious recipe. This tomato soup is perfect for beginner cooks and has a great flavor.

Tomato Florentine Soup recipe – 73 calories

Ingredients:
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon olive oil
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup chopped green bell pepper
1 garlic clove, minced
1/2 cup chopped onion
1 teaspoon chicken bouillon granule
1 1/2 cups water
1 tablespoon minced fresh basil
1/4 teaspoon ground black pepper

Preparation:
1. Cook the bell pepper, garlic and onion in oil until tender in a large saucepan over medium heat
2. Stir in the tomatoes, bouillon, water, basil and black pepper.
3. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
4. Stir in the spinach and cook for about 5-7 minutes more.

Servings: 4

Nutritional information for one serving:
Calories: 73
Total fat: 1.9 g
Cholesterol: 0 mg
Sodium: 371.6 mg
Total carbs: 12.9 g
Fiber: 4.3 g
Protein: 4.1 g
Weight Watchers points: 1

Photo credit: wEnDaLicious

You might also like these low-calorie soup recipes:

• Minestrone Soup with Tofu recipe – 167 calories
• Cream of Tomato Soup recipe – 162 calories
• Crock Pot Vegetable Soup recipe – 79 calories
• Egyptian Spinach Soup recipe – 194 calories
• Moroccan Chickpea Soup recipe – 181 calories

Pesto is a traditional Italian sauce based on basil and pinenuts, and is usually crammed with olive oil. This version is lightened up by swapping vegetable broth or chicken broth for some of the oil. The flavor of this sauce is fresh and wonderful – toss it with cooked pasta or spoon it over vegetables, fish or poultry.

Homemade Pesto Sauce recipe – 195 calories

Ingredients:
2 cups fresh basil leaves
2 tablespoons pine nuts
1/4 cup grated parmesan cheese
2 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 cup reduced-sodium vegetable or chicken broth
1/2 teaspoon table salt

Preparation:
1. Place the pine nuts in a small skillet and set the pan over medium heat.
2. Cook for about 3 minutes (until the nuts are golden), shaking the pan frequently to prevent burning. Transfer the nuts to a plate to cool.
3. In a blender or food processor, combine the nuts, broth, basil, oil, cheese, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.

Servings: 2

Nutritional information for one serving:
Calories: 195
Total fat: 16.7 g
Cholesterol: 11 mg
Sodium: 793 mg
Total carbs: 5.1 g
Fiber: 2 g
Protein: 8.4 g
Weight Watchers points: 5

Photo credit: miriam_kato

You might also like these sauce recipes:

• Spinach and Ricotta Cheese Pasta Sauce recipe – 125 calories
• Vietnamese Spicy Fish Sauce recipe – 98 calories
• Roasted Serrano Salsa recipe – 46 calories
• Fresh Tomato Sauce recipe – 71 calories
• Pineapple Salsa recipe – 85 calories

Italian Turkey Meatballs recipe – 166 calories

Ingredients:
1 lb lean ground turkey
1/2 cup dry breadcrumbs
3 cloves garlic, minced
1 egg, beaten
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
1. Mix all the ingredients together and shape into 30 meatballs.
2. Lightly spray a nonstick pan with vegetable oil.
3. Cook the meatballs for about 5-6 minutes (or until cooked through and nicely browned on the outside).

Servings: 6

Nutritional information for one serving:
Calories: 166
Calories from fat: 68
Total fat: 7.6g
Cholesterol: 94mg
Total carbs: 8g
Fiber: 0.7g
Protein: 15.7g
WW points: 4

You might also like these Italian recipes:

• Fresh Tomato Sauce recipe – 71 calories
• Endive, Radicchio and Arugula Salad recipe – 143 calories
• Mozzarella Bites recipe – 90 calories

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

Preparation:
1. To prepare the filling: in a large bowl, combine the cream cheese, 3 tablespoons coffee liqueur and powdered sugar. Beat with an electric mixer on medium speed until smooth and blended. Stir in 1/2 cup of the whipped dessert topping and set aside.
2. To prepare the frosting: in a medium bowl combine the remaining whipped dessert topping, 2 tablespoons liqueur and sour cream. Set aside.
3. Cut the angel food cake horizontally into 3 layers, using a serrated knife. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a skewer, poke holes in the tops of all 3 layers.
4. In a small bowl, combine the 2 tablespoons coffee liqueur and strong coffee; drizzle over all the 3 cake layers.
5. Spread the bottom cake layer with half of the filling. Add the middle layer, spread with the remaining filling and finally add the top layer. Frost the cake with the frosting.
6. Cover and chill in the refrigerator for up to 4 hours before serving.

Servings: 16

Nutritional information for one serving:
Calories: 151
Calories from fat: 23
Total fat: 2.7g
Cholesterol: 8mg
Total carbs: 25.3g
Fiber: 0.1g
Protein: 3.5g
WW points: 3

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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.

Servings: 8

Nutritional information for one serving:
Calories: 71
Calories from fat: 33
Total fat: 3.8g
Cholesterol: 0mg
Total carbs: 9.1g
Fiber: 2.3g
Protein: 1.8g
WW points: 1

Photo credit: Rita

Technorati tags: recipe, cooking, diet, calories, fresh, tomato sauce, Italian, vegetable

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.

Servings: 16

Nutritional information for one serving:
Calories: 196
Calories from fat: 78
Total fat: 8.7g
Cholesterol: 88mg
Total carbs: 22.9g
Fiber: 0.6g
Protein: 6.8g
WW points: 5

Photo credit: Rita

Technorati tags: recipe, cooking, diet, calories, dessert, Italian, ricotta, cheesecake

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.

Servings: 4

Nutritional information for one serving:
Calories: 143
Calories from fat: 98
Total fat: 10.9g
Cholesterol: 0mg
Total carbs: 10.1g
Protein: 4.2g

Photo credit: PaulaG

Technorati tags: recipe, cooking, diet, calories, salad, vegetable, Italian, endive, radicchio, arugula

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.

Servings: 8

Nutritional information for one serving:
Calories: 90
Calories from fat: 59
Total fat: 6.6g
Cholesterol: 16mg
Total carbs: 2.8g
Protein: 5.4g

Photo credit: PanNan

Technorati tags: recipe, cooking, diet, calories, mozzarella, cheese, appetizer, snack, Italian