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Fast & Easy Dinner: Low-Fat Fettuccine Alfredo
I love everything about creamy, decadent pasta sauces. However, I know they're incredibly unhealthy. That's why I enjoy making lighter versions like this low-fat fettuccine Alfredo.
Low-Fat Red & White Dessert For the 4th
Sorbet is a great alternative to ice cream. It's perfect for those who are lactose intolerant, refreshingly fruity, and way lower in fat. While it's great served alone in a delicate little bowl, it's more festive as part of a super simple frozen dessert.
Dessert Without The Guilt: Low Fat Banana Mousse
I know I'm guilty of posting far too many delicious, drool worthy desserts that are full of fat, butter, cream, chocolate, and everything else bad for us. To make up for all of the fattening recipes, and to please my dear friend FitSugar, I recommend that we make a creamy dessert that is low in saturated fat, cholesterol, and sodium! The smooth mousse takes its full balanced flavor from real ripe bananas and makes a nice finish to a heavy grilled meal, a crisp filling salad, or a cheesy sandwich.
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Chocolate Dessert Without the Guilt
To round out my celebration of National Chocolate Day (really, who does make these things up?), I've decided to share with you a great, light chocolate treat. I found this in a book I picked up at a garage sale called 365 Delicious Low-Fat Recipes. Now, I'm usually not one to count my calories (I've decided if it tastes good I'll eat it, now if I could only learn moderation...), but this recipe is so simple and tasty, that you won't even realize it's low-fat.
Reader Recipe: Black Bean Tortilla Soup
This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights.
Sir Mix a Lot
My younger sister is one of those people who absolutely adores breakfast foods – she finds herself eating them all day long. So I was shocked when she said she was swearing off one of her a.m. staples: granola.
Custom Blends: Frozen Yogurt's Newest Trend?
If the new pomegranate flavors from Pinkberry and Red Mango don't do it for you, consider this: what if you had an endless number of flavors to choose from?
High-tech blending processes may be the next big wave in the frozen-yogurt trend. That's what I discovered when I visited the San Francisco outpost of Yogen Früz, a fro-yo chain with a high-tech yogurt concept.
Evaporated vs. Condensed Milk: What's the Difference?
Evaporated and condensed milk are both shelf-stable, concentrated forms of milk that have been cooked at a high heat to remove about 60 percent of their water content. Although, they have oddly similar names, the two products are not the same.
Condensed milk is made up of approximately 40 to 45 percent sugar, cooked down and mixed with whole milk until it becomes a gooey, sweet substance with a caramelized flavor and a light brown color.
Why Do Some Cheeses Melt Better Than Others?
Ah, the joys of melted cheese. There are few things in life that are so pleasurable. Yet why do certain cheeses melt uniformly, while others don't?
Fast & Easy Dinner: Spicy Pork Salad and Buttermilk Dressing
Normally when one thinks of a Southwestern-style salad, chicken or beef comes to mind. However, this creative recipe features the juicy deliciousness of pork tenderloin.
It's rubbed with chipotle chile powder before being broiled in the oven.
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