Recipes Included On This Page Large Lentil Bread - ABM Lemon Asparagus Lemon Pound Cake (with tofu) Lemon Raspberry Streusel Muffins Lemony Garbanzo Bean Cake Lentil Pie - Vegan Low Carb Snack and Dessert Recipes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Large Lentil Bread - ABM Recipe By : Serving Size : 1 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1 cup beans -- lentil; cooked 2 tablespoons oil -- olive 2 tablespoons honey 1 teaspoon salt 2 cups flour -- whole wheat flour 2 cups flour -- bread 2 1/2 teaspoons yeast Add ingredients in order listed. Set machine to appropriate cycle and bake. Instead of lentils, try using beans from a 9- or 13-bean soup combination package or try your favorite - kidney, black or navy. Cook beans according to package directions. Allow to cool to room temperature and pack tightly into measuring cup. Or use canned cooked beans, rinsed with cold water and drained. Source : "From: Margaret Young Date:28 Jan 97 National Cooking Echo" Contributed to the FareShare Gazette by ChupaBabi; 5 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2916 Calories; 35g Fat (10.9% calories from fat); 102g Protein; 546g Carbohydrate; 68g Dietary Fiber; 0mg Cholesterol; 2187mg Sodium. Exchanges: 33 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Lemon Asparagus Recipe By :Clarice Scheeringa of Ripon, CA Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus -- in 1-inch pieces 2 tablespoons water 2 tablespoons butter or margarine -- melted 1 teaspoon lemon juice -- (1 to 2) 1 pinch dried tarragon Salt and pepper -- to taste Place asparagus and water in a 1 1/2-quart microwave-safe bowl. Cover and microwave on High for 7-9 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper. Yield : 4-6 servings. Source : "Quick Cooking magazine, March-April '98, p. 47" NOTES : Clarice says, " I live in the heart of asparagus country, so I'm always on the lookout for new ways to serve it. Lemon and a touch of tarragon make it a quick, elegant side dish." S(MC formatting by): "Bobbie" Contributed to the FareShare Gazette by Bobbie; 24 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 6g Fat (62.9% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Lemon Pound Cake (with tofu) Recipe By : Have Your Cake... and Tofu Too! by Sneddon and Stady Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peel from 2 medium lemons 1/2 cup sugar -- (125 mL) 1/4 cup water -- (50 mL) 2 tablespoons poppy seeds -- (25 mL) 1/4 cup butter or margarine -- (50 mL) 1/2 cup sugar -- (125 mL) (additional) 1 egg 2 egg whites 1/2 teaspoon vanilla -- (2 mL) 1 1/4 cups flour -- (300 mL) 1 teaspoon baking soda -- (5 mL) 1 teaspoon cream of tartar -- (5 mL) 1/2 teaspoon salt -- (2 mL) 3 ounces firm silken tofu -- (90 g) drained 1/4 cup skim milk yogurt -- (50 mL) 2 tablespoons lemon juice -- (25 mL) **Glaze** 1/4 cup sugar -- (50 mL) 3 tablespoons lemon juice -- (45 mL) Butter the bottom of an 8-inch (1.5 L) loaf pan. Peel lemons with a vegetable peeler; cover peel with water in a small saucepan. Simmer for 1 minute; drain. Chop peel coarsely then return to saucepan. Add the 1/2 cup (125 mL) sugar and 1/4 cup (50 mL) of water. Cook over low heat until the liquid sheets from a spoon (approximately 15 minutes). Remove from heat and stir in poppy seeds. Cool. Beat butter and sugar; add egg and egg whites, one at a time, beating for 2 minutes. Add vanilla and cooled lemon peel mixture. Combine flour, baking soda, cream of tartar and salt. In blender whip tofu, yogurt and lemon juice until tofu is smooth. Add to butter mixture alternately with flour beating only until smooth after each addition. Pour into prepared pan and bake at 325 F. (160C.) for 50 to 60 minutes or until tester comes out dry. Cool in pan 5 to 10 minutes before spooning glaze over top of cake. Leave in pan to soak sides and bottom of cake with glaze. Turn out on rack when cool. **Glaze** In small saucepan over low heat, stir sugar and lemon juice until sugar dissolves. Spoon over cake. From "Have Your Cake... and Tofu Too!" by Shirley Sneddon and Shirley Stady; 1995. ISBN 1-55056-3840X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 6g Fat (24.5% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Lemon Raspberry Streusel Muffins Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces lemon yogurt, lowfat 1/2 cup oil 2 eggs 1 teaspoon lemon peel -- grated 1 cup raspberries -- fresh or frozen unthawed ***TOPPING*** 1/3 cup sugar 1/4 cup flour 2 tablespoons butter or margarine Heat oven to 400F. Grease 36 miniature muffin cups.* Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill greased muffin cups 3/4 full. In small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter. Bake at 400F. for 11 to 13 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups. Serve warm. Yields 36 mini muffins. TIP : * Recipe can be baked in regular muffin cups. Grease bottoms only of 14 muffin cups or line with paper baking cups. Fill greased muffin cups 3/4 full. Bake at 400F. for 18 to 20 minutes. Makes 14 servings. Contributed to the FareShare Gazette by Dancer^; 7 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 4g Fat (40.6% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Lemony Garbanzo Bean Cake Recipe By :Jan. 97 Veggie Life Serving Size : 1 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned chick-peas -- drained and rinsed, any loose skins discarded Equivalent of 4 eggs 1 cup sugar 1/2 teaspoon baking powder 1 lemon -- juice and grated zest Confectioners' sugar Place drained beans in the work bowl of a food processor and puree. Add the eggs, sugar, baking powder and lemon zest to the puree; pulse processor a few times just to combine ingredients well. Preheat oven to 350F. Pam a 9-inch cake pan. Cut a round of wax paper to fit bottom of pan, place in bottom and spray top of paper. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set on wire rack to cool for 15 minutes then remove cake from pan and allow to cool to room temp. Before serving, squeeze lemon juice over cake and sprinkle generously with confectioners' sugar. Source : "Patricia Thorp at VegWeb.com" Yield : "one 9-inch cake" Contributed to the FareShare Gazette by ChupaBabi; 4 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 787 Calories; trace Fat (0.2% calories from fat); 1g Protein; 207g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Fruit; 13 1/2 Other Carbohydrates. * Exported from MasterCook * Lentil Pie - Vegan Recipe By : Andy & Shelly Serving Size : 1 Preparation Time :1:30 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces red lentils 2 large potatoes 2 onions 1 pound tomatoes 1/4 pint stock 2 teaspoons curry powder 1 teaspoon yeast extract Salt and pepper Clean and soak the lentils; cook in just enough water until tender. Mash them up, adding the yeast extract, curry powder and seasonings. Boil and mash the potatoes, adding a little stock if dry. Season with salt and lots of pepper. Chop the onions and tomatoes; cook slowly in the rest of the stock, until thick and soft. Season. Spray an ovenproof dish with a low-fat spray and place the lentil mixture in the bottom. Put the tomato mixture on top and finally, the potatoes. Bake at 375F., Gas mark 5 for 30 minutes. Source : "VeggieRecipe.com" Contributed to the FareShare Gazette by ChupaBabi; 4 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 377 Calories; 3g Fat (5.5% calories from fat); 12g Protein; 84g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 3 Grain(Starch); 7 Vegetable; 0 Fat. * Exported from MasterCook * Low Carb Snack and Dessert Recipes Recipe By :Sherri Brennen, 13News Norfolk, Va. Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Flavorful Pork Rinds: Pork rinds take on a whole new flavor with this idea. Sprinkle a 3- to 4-ounce bag of plain pork rinds with 3 tablespoons of melted butter, 1 tablespoon of cinnamon and 2 tablespoons of Splenda(R) and shake in a plastic zip bag. Spread out on a baking sheet. Heat in the oven at 350 degrees F. until crisp (about 10 minutes). These work great in the toaster oven too. ===== Low Carb Whipped Cream: Make your own low carb whipped cream by blending together heavy cream, Splenda(R) and a dash of vanilla. Layer it together with sugar free Jello and blueberries for a festive and fabulous parfait. ===== Number One Peanut Butter Cookies: They're called number one because all you need is: 1 cup of chunky peanut butter 1 cup of Splenda(R) 1 egg Mix together ingredients, roll into 1-inch balls. Place them about 1 inch apart on a baking sheet and using a fork flatten the balls gently. Press down in the other direction to create traditional crisscross design on the cookies. Bake for 15 minutes in a 350 degree F. oven or until cookies are completely dry in the center. ===== Strawberries: Strawberries are a good choice when you're eating low carb. Serve them to guests with bowls of full fat sour cream and Splenda(R). Then let guests dip each berry into the sour cream then lightly into the Splenda(R) for a rich, sweet finger food. ===== Coffee Slush: Coffee slush is simple and very refreshing. Freeze left over coffee in ice cube trays. Blend heavy cream, Splenda(R) and a dash of vanilla in a bowl. Pour mixture into a food processor or blender along with the coffee cubes to process into slush. Stir in a teaspoon of brandy if you like. Then top off with a generous scoop of the whipped cream or low carb ice cream. ===== Chocolate Cheese Cake: You won't believe you are dieting with this Fantastic Chocolate Cheese Cake. 16 ounces cream cheese 3 large eggs 1/2 cup Splenda(R) 1 teaspoon vanilla extract 1 small package sugar free chocolate pudding Blend together cream cheese, eggs, Splenda(R), vanilla and sugar free pudding. Pour into a nonstick 9-inch pie pan lined with parchment or waxed paper. If you are planning to serve the cake after you've removed it from the pan, consider using a spring form pan instead. Bake at 350F. for an hour. Turn off the oven and wait 60 minutes. Chill and serve. Top with whipped cream and strawberries for an extra kick. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 16 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.

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