Low Fat Recipes

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Serving Size : 12

Categories : Desserts Low-Fat Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 cup Water

1 cup Honey

1/2 cup Applesauce

1 teaspoon Vanilla

1 teaspoon Vinegar

2 cups Wholewheat pastry flour or -- - unbleached white flour

3/4 cup Cocoa powder

1 tablespoon Baking powder

1 teaspoon Baking soda


1/2 cup Water

1/4 cup Honey

2 each Thin lemon or orange slices

1/3 cup Kirsch


3/4 cup Raw cashews

3/4 cup Water

2 teaspoons Vanilla

1/2 cup Honey

10 ounces Firm tofu

3 ounces Semi-sweet chocolate -- melted

16 ounces Jar pitted cherries -- drained

CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture.

Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy.

Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.

SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes.

Let cool & then add kirsch.

ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before using.

TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick.

Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.

Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.

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Serving Size : 4

Categories : Main Dish Vegetarian Low-Fat

Amount Measure Ingredient -- Preparation Method

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2 cups Frozen peas -- thawed

3/4 cup Quick cooking barley

1/4 cup Parsley -- chopped

1/4 cup Onion -- chopped

1 teaspoon Thyme

1/2 teaspoon Salt

15 ounces Black eyed peas -- cooked

14 1/2 ounces Vegetable broth

Combine all ingredients in large skillet or saucepan. Bring to a boil.

Reduce heat; cover and simmer 15-20 minutes or until barley is tender.

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Serving Size : 1

Categories : Vegetarian Low-Fat

Amount Measure Ingredient -- Preparation Method

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1 medium Onion -- chopped

Vegetable broth for Sauteeing

10 ounces Fresh spinach, rinsed

Stemmed and coarsely chopped

(I think frozen Would be fine)

3 cups Drained black-eyed peas (two 16 ounces Cans)

Ground black pepper to Taste

pn Cayenne or crushed red Pepper flakes (optional)

In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired.

Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.

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