Recipes Included On This Page Lamb Shanks with Artichoke Caponata - Greek and Slow Cooker 7 pts Low Fat Spiced Yogurt Pie ­ 5 pts Low Fat Tiramisu - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lamb Shanks with Artichoke Caponata - Greek and Slow Cooker 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lamb shanks -- bones cracked [3 3/4 to 4 1/4 pounds total] Fresh-ground pepper 1 onion -- peeled and chopped, (1/2 lb.) 1 red bell pepper -- (1/2 lb.), rinsed and thinly sliced 1 cup thinly sliced celery 8 ounces frozen artichoke hearts 1 cup drained pitted kalamata olives 1 tablespoon drained capers 1 teaspoon dried basil 14 1/2 ounces diced tomatoes -- (1 can) 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons cornstarch 2 tablespoons chopped parsley 1. Rinse shanks; pat dry and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper. 2. Bake shanks in a 450F. oven until well browned, 20 to 30 minutes. 3. Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers and basil. Set shanks on vegetables in cooker. Add tomatoes with juice, vinegar and any lamb juices from baking pan. 4. Cover and cook until lamb is very tender when pierced with a fork, 6 to 6 1/2 hours on low, 4 to 4 1/2 hours on high. 5. With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard fat from cooking liquid. Turn cooker to high. In a small bowl, mix cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, about 10 minutes. Spoon sauce and vegetables over lamb and sprinkle portions with parsley. Makes 4 servings Prep and cook time: 6 3/4 to 7 1/4 hours on low, 4 3/4 to 5 1/4 hours on high Source : "Kitchenlink.com" S(MC format by Chupa Babi): "03.17.01" NOTES : Serve with soft polenta or hot cooked orzo (rice-shaped) pasta. For an additional rich touch, sprinkle servings of shanks with toasted pine nuts. Contributed to the FareShare Gazette by Chupa; 21 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 1g Fat (8.1% calories from fat); 3g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Low Fat Spiced Yogurt Pie ­ 5 pts Recipe By : Tiffany Taylor Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup graham cracker crumbs 6 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter 1 envelope unflavored gelatin 2 teaspoons grated lemon peel 1/4 teaspoon ground mace 1/2 cup water 2 cups plain low-fat yogurt 2 egg whites Preheat oven to 375 degrees F. Stir together crumbs, 1 tablespoon sugar, cinnamon and butter. Press mixture evenly over bottom and sides of 9-inch pie pan. Bake 8 minutes, until golden brown. Cool on wire rack. Combine 3 tablespoons sugar, gelatin, lemon peel, mace and water in a medium saucepan. Heat over low heat, stirring, until gelatin dissolves. Remove from heat; stir in yogurt. Chill until mixture thickens to consistency of unbeaten egg whites. Beat egg whites until soft peaks form; gradually add remaining sugar. Beat until stiff but not dry. Fold into gelatin mixture. Turn into cooled crust; refrigerate until firm. Serves 8. S(MC format by Chupa Babi): "03.16.01" Contributed to the FareShare Gazette by Chupa; 17 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 8g Fat (31.9% calories from fat); 6g Protein; 32g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Low Fat Tiramisu - 5 pts Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Neufchatel cream cheese -- softened 6 ounces fat-free cream cheese -- softened 2/3 cup reduced-fat sour cream 2/3 cup fat-free sour cream 1/2 cup sugar 6 ounces ladyfingers [two 3-ounce packages] 3/4 cup hot water 1 tablespoon instant espresso coffee granules or omit hot water and use 3/4 cup strong decaf or regular coffee 2 tablespoons rum or 1/4 teaspoon imitation rum extract 1/2 teaspoon unsweetened cocoa powder 1 square semisweet chocolate -- (1 ounce) In a large bowl, with an electric mixer at medium speed, beat the Neufchatel and the fat-free cream cheeses together until smooth. Add the reduced-fat and fat-free sour creams and the sugar, and beat until smooth; set aside. Split the ladyfingers in half lengthwise. In a small bowl, combine the hot water the espresso granules, if using, and the rum or rum extract. Quickly dip half the ladyfinger halves, cut-side down, into the espresso mixture. Place the ladyfingers, dipped-side down, in the bottom of a glass compote, 9-inch-square baking dish or pan, overlapping them, if necessary, to fit. Spread half the cream cheese mixture evenly over the ladyfingers. Dip the remaining ladyfinger halves into the remaining espresso mixture, then place them, dipped-side down, on top of the cream cheese. Spread the remaining cream cheese mixture on top of the ladyfingers. Cover the tiramisu with plastic wrap and refrigerate for 2 to 3 hours, or until chilled. Just before serving, sprinkle the tiramisu with the cocoa- powder and top with chocolate curls. Serves 9 Source : "Unknown" S(MC format by Chupa Babi): "11.17.05" Contributed to the FareShare Gazette by Chupa; 22 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.0% calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 2 Other Carbohydrates.

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