Posts Tagged ‘lemon’

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BLUEBERRY COMPOTE

There’ll come a time in your life when you neeeeeeeeed  this gorgeousness.  

Blueberries, citrus, and a little vanilla…this is perfect as a sauce, jam, or when warmed, even a syrup.  Add to plain Greek yogurt, into ricotta,  a protein shake, over my Oatmeal cottage Cheese Pancakes, or rolled in my Crepes with a a little cream cheese schmear…spooned over a low-sugar cheesecake…you get the drift.

The recipe makes quite a bit, but freeze and keep for when that I-need-some-blueberry-sauce-now emergency strikes.  

What?

 It happens.

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5 cups fresh or frozen blueberries

1/2 cup Whey Low Granular (regular sugar, if you prefer)

1/2 cup Splenda Granular (OR use all Splenda or all WL)

Zest and juice of one large lemon OR medium orange

1/8 teaspoon salt

1 1/2 teaspoon vanilla extract

2 teaspoons cold butter

In a  large sauce pan – over medium heat – combine the berries, WL, Splenda, lemon, and salt.  Bring to a boil, stirring frequently.

Continue to boil for 20 minutes, or until reduced by about a third.  Add vanilla, and stir in the butter until melted. (The butter gives the sauce a beautiful glossy shine as well as another layer of flavor.  SO good!)

Remove from heat and let cool completely. Pour into 1/2 cup freezer containers and freeze.  Lasts in the fridge for a month or in freezer for one year.

Makes approx 3 cups sauce depending on how far it’s reduced, or about 48 servings, two-tablespoons each.

If you used all Splenda the calorie count and carbs would be even less.

Per Serving: Calories 12; Protein 0 g; Fat .3 g; NET Carb 4 g; (Fiber 0 g); Sugar 4; Sodium 7 mg

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LEMON CUSTARD CREAM PIE

This is such a gorgeous, summery dessert!  Tart, creamy, and light, it’s made with Greek yogurt to make it a little more figure-friendly, but no one will ever guess it’s low sugar and not completely sinful.  

A few fresh blueberries or blackberries folded into this would be absolutely delish!

Cut calories even more by skipping the crust and serving in beautiful tall glasses!

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Filling:
1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup 2 % milk
3 egg yolks, beaten
3 tablespoons cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup plain Greek yogurt (regular yogurt is too thin)
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 1/2 cups Cool Whip

Crust:
One pkg Murray’s sugar free Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted

In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.

Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in yogurt and whipped cream OR Cool Whip.

While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely.  Pour filling into cooled crust and garnish with more zest or thin lemon slices.  Chill until very cold.

Makes 10 servings.

Per Serving: Calories 229; Protein 6 g; Fat 16 g; Carbs 15 g; Fiber 0 g; Sugar 2 g; Sodium 142 mg

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STRAWBERRY-RHUBARB SAUCE

If you are blessed with your own – or a neighbor’s! – rhubarb plant you’ll need something to do with it.   How ’bout this ruby deliciousness?!

Tart-sweet, spiced, and vanilla scented – perfect to stir into some plain yogurt or ricotta, over an Oatmeal-Cottage Cheese Pancake, inside a Crepe, or blended into a shake.   I LOVE THIS SAUCE!

Double or triple it, if you can…stick it in your freezer for summer all year long.

PS – if you don’t have any strawberries,  just use another cup of rhubarb.  Either way, it’s beyond yum!

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3  rounded cups finely diced rhubarb

1 cup chopped strawberries (or about 10 frozen)

1/2 – 1 cup Splenda Granular OR Whey Low Granular (adjust to how tart/sweet you like it)

Zest and juice of 1/2 fresh lemon

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

Pinch salt

1 teaspoon vanilla extract

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In a saucepan, over medium heat, combine the rhubarb, strawberries, Splenda, lemon zest/juice, cinnamon, nutmeg, and salt.  Bring to a boil, uncovered, stirring occasionally.  Reduce heat to low and simmer for 20-25 minutes or until fruit is soft and mixture is thickened.  Remove from heat and stir in vanilla.  Makes approx 2 cups.   Serving size approx 1/4 cup.

Per Serving: Calories 20; Protein 1 g; Fat 0 g; NET Carbs 4 g; (Fiber 1 g); Sugar 2 g, Sodium 2 mg

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EASTER BRUNCH MENU

Everything can be made ahead and gently reheated for a quick meal on a busy morning.

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SWISS ASPARAGUS QUICHE   

 

Vegetable cooking spray
1/2 pound fresh asparagus, tough ends trimmed and cut into 1/2 inch pieces
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon onion powder
5 slices turkey bacon , cooked and crumbled (OR veggie version:  5 Morningstar Breakfast strips)
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees. Coat a 9 inch pie plate with vegetable cooking spray. In a saucepan, place asparagus into boiling water and cook for 4-6 minutes, or until tender but still firm. Drain well. Sprinkle crumbled bacon and asparagus into pie plate. Top with cheese.

In a bowl beat together, eggs, milk, salt, pepper, nutmeg, and onion powder. Pour egg mixture on top of cheese. Bake, uncovered for 25 minutes or until golden and just set in the center. Makes 8 servings.

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Per Serving: 151 Cal; 11 g Protein; 10 g Tot Fat; 3 g Carb; 0 g Fiber; 3 g Sugar; 165 mg Sodium

LEMON GLAZED OATMEAL-BLUEBERRY MUFFINS

 

Vegetable cooking spray

3 tablespoons butter, softened
1/2 cup Whey Low Granular OR Splenda Granular in a pinch
1 egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 cup buttermilk
1 cup quick oats
1/2 cup almond flour
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups fresh or frozen blueberries

Preheat oven to 350 degrees. Spray a regular or mini muffin pan with vegetable cooking spray. In a small bowl beat, with electric mixer, the butter and Whey Low Granular. Beat in, until combined, the egg, vanilla, lemon zest, and buttermilk. Stir in, just until moistened, the oatmeal, almond flour, flour, salt, baking powder, baking soda, and cinnamon. Fold in blueberries. Fill muffin tins 3/4 full and bake for 12-15 minutes or until tester comes out with moist crumbs. Drizzle with lemon glaze while still warm. Makes 12 regular or 20 mini muffins.

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Per mini muffin: 59 Cal; 2 g Protein; 3 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 41 mg Sodium

Lemon Glaze

1/2 cup Whey Low powdered OR Splenda Granular
2 teaspoons fresh lemon juice
2 drops vanilla extract

In a small bowl, whisk together the Whey Low powdered, lemon juice and vanilla. Drizzle over warm muffins.

SUNRISE NOG

 

1 tub Orange Sunrise crystal light powder (the tub that makes 2 quarts)
4 cups water (not the full 8 cups that’s called for on the drink mix container)
1 cup milk
1/2 cup fat-free or regular half & half
1 teaspoon vanilla
1 teaspoon orange zest
One 4-serving size instant sf vanilla pudding powder

To a blender container add drink powder, water, milk, half & half, vanilla, orange zest, and pudding powder. Process until smooth and frothy.
Pour over crushed ice if desired. (This mixture will seperate when allowed to sit in the fridge for a couple hours. Just give a quick whisking or blend again and it will be perfect!) Makes 10 servings 2/3 cup each.

PerServing: 30 Cal; 1 g Protein; 1 g Tot Fat; 3 g Carb; 0 g Fiber; 1 g Sugar; 150 mg Sodium

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SWEET POTATO CHEESECAKE

How convenient!

Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.

Glad I could be of help.

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Crust:
1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs
2 tablespoons Splenda Granular
1/4 cup melted butter
Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened
1  1/4 cups Splenda Granular
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups mashed sweet potatoes (or yams)
1 1/2 teaspoons vanilla
1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)
1/2 cup heavy whipping cream OR half & half
3 eggs
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Preheat oven to 350 degrees.  Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter.  Pat into the bottom and 1 inch up the sides of the prepared pan.  Wrap pan in foil and place on a baking sheet.  Bake for 10 mintues.
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In a large bowl beat the cream cheese until softened.  Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream.  Beat in eggs, one at a time, just until blended.  Pour filling into prepared crust.
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Return to oven and bake for 1 hour and 10 minutes or until set on the edgess and the very middle is still jiggly.  (Cover loosely with foil after 30 minutes, if you don’t want it colored).
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Remove from oven to a wire rack.  Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely.  Remove sides of pan and cover tightly with plastic wrap.  Chill for 5 hours or, preferable, overnight.  Makes 20 servings.
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Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg
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!dip08

LEMON BASIL DIP

This dip is great on fish, chicken, burgers, or even a crisp green salad.

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1 tablespoon lemon juice
1/8 teaspoon salt
1 teaspoon Splenda
1 clove garlic, minced
1/2 cup chopped fresh basil
1/2 cup light sour cream
1/2 cup reduced fat mayonnaise
Freshly ground black pepper

In a small bowl whisk together the lemon juice, salt, Splenda, garlic, basil, sour cream, mayonnaise, and black pepper. Cover and chill for at least one hour. Makes 8 servings about 2 tablespoons each.

Per Serving: 69 Cal; 1 g Protein; 5 g Tot Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 150 mg Sodium

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Easy_Lemon_Cake(not my photo…from the web)

35-SECOND LEMON CAKE

The chocolate version of this was such a hit that I started making other flavors.  Hon’s very favorite – so far – is the lemon using the regular extract from any supermarket.

But to make other flavors, I love the LorAnn candy making oils.  They are super concentrated, so just a LITERAL DROP, is all you need in this cake.  I’ve used apricot, and pineapple and both are fantastic.  They have so many to choose from…I guess I’ll just be making and eating cake for awhile.

Additionally, leaving out the extract and adding a drop of vanilla would give you a true WHITE cake!

You know…all in the name of science.

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2 tablespoons flour

2 teaspoons cornstarch

1 1/2 tablespoons Splenda Granular (or 1 tablespoon Splenda and 1/2 tablespoon GTG White Velvet powder)

1/4 teaspoon baking powder

Pinch table salt

2 1/2 tablespoons milk

1 teaspoon oil

1/8-1/4 teaspoon lemon extract – I like the higher amount for more intense flavor

Drop of yellow food coloring, optional

Spray a microwave-safe coffee cup or ramekin with vegetable cooking spray.  In the cup, with a fork, combine the flour, cornstarch, Splenda, baking powder, and salt, until well combined.  Stir in the milk, oil, and extract.

Microwave, on high, for 35 seconds.  It should still be moist and continue setting up for a few seconds…if it’s WET, micro for another 5-6 seconds.  Don’t over cook or it will be rubbery.  Serve warm.

Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium

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BLOG

 

SWEET POTATO SALAD
How pretty is that?!  And the beta-carotene practically screams at you, here!
This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.
Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers.  Fancy or plain – no matter what meal you serve it with it’s GOOD.
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2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice,  honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.  Makes 5 side-dish servings.
Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

SWEET POTATO SALAD WITH TOASTED PECANS AND DRIED CRANBERRIES

How pretty is that?! And the beta-carotene practically screams at you, here!

This would be great on your Holiday table…is good room temp or cold, travels well and is a great alternative to the starchier white potatoes.

Flavored with toasted pecans, chewy, tangy cranberries, and lemon – it would be perfect with a lamb roast, or grilled turkey burgers. Fancy or plain – no matter what meal you serve it with it’s GOOD.

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2 medium sweet potatoes, peeled and diced in 1/2 inch cubes

1 teaspoon olive oil

1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)

Kosher salt & freshly grated black pepper

2 tablespoons finely diced sweet onion

2 tablespoons chopped, toasted pecans

2 tablespoons dried cranberries, coarsely chopped

1 tablespoon minced fresh parsley

Dressing:

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons sugar free or regular honey

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground chipotle pepper

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Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.

To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.

Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg

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BLOGS

GINGERBREAD

I can’t think of very many things that smell better than Gingerbread baking.  Nope.  Hardly a thing beats that aroma!!

I’ve paired this with a beautiful Lemon Curd that is to die for.  Tart and tangy…just right to compliment the sweet cake.

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Vegetable cooking spray
3/4 cup flour
3/4 cup almond flour/meal
1/2 cup Whey Low Gold (or maltitol brown)
1/2 cup Whey Low Granular (or maltitol)
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup butter, softened

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1 egg
3 tablespoons molasses
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preheat oven to 350 degrees. Coat a 9×9 inch baking pan with vegtable spray and set aside.

In a large bowl combine flour, almond flour, WL Gold, WL granular, ginger, and cinnamon, and cloves. With a fork or pastry blender cut in butter until mixture resembles course corn meal. Reserve 1/4 cup of this mixture for topping.

In another bowl whisk together, egg, molasses, salt, baking soda and buttermilk. Pour into flour mixture and stir until incorporated. Pour batter into prepared pan. Sprinkle reserved crumbs over top. (This will sink in, but give a chewy/crispy top.) Bake for 25 minutes or JUST until a tester comes out clean. Makes 10 servings.

Per Serving of cake: 171 Calories; 5 g Protein; 11 g Tot Fat; 16 g Carb; 2 g Fiber; 5 g Sugar; 349 mg Sodium

LEMON CURD

1/2 cup fresh lemon juice (4 small) or bottled lemon juice
1 tablespoon fresh lemon zest
1 1/4 cup Splenda Granular
3 eggs
3 tablespoons butter
1/8 teaspoon vanilla extract

In a medium saucepan, whisk together lemon juice, lemon zest, Splenda, and eggs. Bring to boil over medium-high heat, stirring constantly. Boil for 1-2 minutes or until thickened. Remove from heat and whisk in butter and vanilla. (Do not let the butter just melt in the sauce…drop it in and whisk until it has disappeared, otherwise it will be greasy.) Transfer to a small bowl and cover with plastic wrap, pressing the wrap onto the top of the sauce. Chill. Makes 8 servings.

Per Serving of lemon curd: Calories 68; Protein 3 g; Fat 6 g; Carbs 1 g; Sugar 1 g; Sodium 34 mg

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