Eat “guilt free”

Eat “guilt free”

wcp 12-27-07
Now you can dig into creamy macaroni and cheese, rich chocolate cake, gooey cinnamon buns, juicy burgers and hundreds of other longtime favorite foods — even if you’re watching your diet. It’s easy with Taste of Home’s “Guilt Free Cooking.”
This exciting, all-new recipe collection from America’s No. 1 food magazine is sure to change the cooking of people everywhere. That’s because this indispensable book takes all of your favorite home-style foods — 399 in all — and cuts down the calories, fat and sodium. So you can enjoy all of those can’t-miss dishes you love without the guilt.
Whether you’re on a special diet or just want to eat healthier. “Guilt Free Cooking” is for you. Each recipe includes nutrition facts and diabetic exchanges, so you can easily choose the foods that fit your lifestyle. Plus, every dish that is particularly lower in fat or sodium is clearly marked with a colorful icon you can spot at a glance.
If you have a busy schedule, you’ll also appreciate the preparation/cook times that appear with every recipe. When you see the clock-shaped icon, you’ll know that a dish can be fixed from start to finish in only 30 minutes or less.
You’ll find every kind of recipe you could want in 14 big chapters: Breakfast & Brunch, Snacks & Beverages, Soups & Stews, Breads & Rolls, Side Dishes, Casseroles & Pasta, Beef Favorites, Poultry Classics, Pork Pleasers, Fish & Seafood, Meatless Main Dishes, Cookies & Bars, Cakes & Pies and More Desserts. So stop worrying … just turn to “Guilt Free Cooking” and savor the flavor!
“Guilt Free Cooking,” a 320-page, 8-3/8 inch x 11-1/8 inch hardcover book published by Reiman Publications, is available for $24.99. To order, send your payment (plus $4.99 for shipping/insured delivery for one book, $5.99 for two or more) to: Country Store, Suite 9675, P.O. Box 990, Greendale WI 53129-0990. Specify item number 36429. Credit card holders may order by calling toll-free (800) 558-1013.
Here’s just one of the irresistible recipes inside “Guilt Free Cooking”:
Banana Split Cheesecake
—Cherie Sweet, Evansville, Indiana
1 can (8 ounces) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 reduced-fat graham cracker crust (8 inches)
1 package (8 ounces) fat-free cream cheese
1-1/2 cups pineapple sherbet, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 tablespoon chocolate syrup
1 tablespoon caramel ice cream topping
1 tablespoon chopped pecans
Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
In a large mixing bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.
Nutrition Facts: 1 piece equals 247 calories, 6 g fat (4 g saturated fat), 3 mg cholesterol, 336
mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1 fat.

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