Cook It Light

A cake to feed a crowd
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: My friend always bakes this cake for office luncheons. I love it and allow myself only one piece. I've yet to bake it since I don't trust myself with the whole cake in the house. Would you please reduce the fat and calorie count for this recipe? Thank you! -- Frances L. Higginbotham, San Antonio

CHOCOLATE SHEET CAKE

MIX TOGETHER:

2 cups flour

2 cups sugar

BOIL TOGETHER:

1 stick butter

31/2 tablespoons cocoa

1 cup water

1/2 cup Crisco

While still hot, pour into flour-and-sugar mixture and beat well.

ADD:

2 eggs

1 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

Pour into a 9-by-13-inch pan and bake approximately 35 minutes at 350.

TOPPING:

1 stick butter

6 tablespoons Pet milk

31/2 tablespoons cocoa

1 cup chopped pecans

Bring the above ingredients to a boil and then beat in one box powdered sugar. Pour over cake as it comes out of the oven and enjoy!

Makes 24 servings.

DEAR FRANCES: I have revised this same recipe before, but it was baked in a larger, 10-by-15-inch pan, also known as a jelly-roll pan. I recommend doing that because it makes it easier to cut a small piece, more like a brownie. If I gave the nutritional amounts for a standard-size piece (1/12), it would be double the amounts. Bake this when you can share it with others, or cut it into serving-size pieces and freeze -- that will help with the self-control!

REDUCED-FAT CHOCOLATE SHEET CAKE

2 cups flour

11/2 cups sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup water

1/4 cup cocoa

6 tablespoons butter

1/2 cup low-fat buttermilk

2 eggs

1 teaspoon vanilla extract

ICING:

1/4 cup cocoa

4 tablespoons butter

1/3 cup nonfat milk

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/3 cup chopped pecans

1. Preheat oven to 375. Spray a 10-by-15-inch jelly-roll pan with nonstick cooking spray. Set aside.

2. In a large bowl, combine the flour, sugar, salt and baking soda.

3. In a small saucepan, combine the 1 cup water, 1/4 cup cocoa and 6 tablespoons butter. Over medium-high heat, bring to a boil, stirring often. Pour hot cocoa mixture over flour mixture and stir to combine.

4. Combine the buttermilk, eggs and vanilla. Stir into the chocolate mixture and beat well.

5. Pour into the prepared pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

6. While the cake is baking, make the icing. Combine the cocoa, butter and nonfat milk in a small saucepan. When the cake is done, bring the ingredients to a boil, then beat in the powdered sugar and vanilla, and mix well. Add the pecans to the icing or sprinkle on top. Spread hot icing on the hot cake.

Makes 24 servings.

Each serving contains approximately: Original recipe: 332 calories; 16 gm fat; 38 mg cholesterol; 235 mg sodium; 46 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised recipe: 199 calories; 6 gm fat; 29 mg cholesterol; 158 mg sodium; 35 gm carbohydrates; 2 gm protein; 1 gm fiber.

http://pressherald.mainetoday.com/story.php?id=180464&ac=Food

New-school take on an old-school favorite
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: This recipe has long been a family favorite. Can you make it lighter without sacrificing the rich flavors? I first made this in 1977, and it has always been a hit. Thanks! -- Jim Wurdeman, San Diego

WURDY'S SEAFOOD THERMIDOR

1 pound scallops

1 pound lump crabmeat

1 pound shrimp (24 count), raw, shelled

1/2 cup unsalted butter

6 tablespoons butter

1 cup mushrooms, fresh, sliced

1 cup green onions, chopped

6 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

Pinch Old Bay Seasoning

11/2 cups heavy cream

11/2 cups chicken broth, fat-free

11/2 teaspoons Worcestershire sauce

3 egg yolks

1/2 cup cream sherry

2 cups (approx.) seasoned breadcrumbs

1. Cut seafood into thumbnail-size pieces.

2. Saute scallops until tender in the 1/2 cup butter; add crab and shrimp and continue to saute for 5 minutes.

3. Drain seafood and retain juices. Add enough butter to equal about 6 tablespoons. Saute mushrooms and onions in butter mixture until mushrooms are tender but still firm. Stir in flour. Cook over low heat, stirring often, until bubbly. Remove from heat and stir in spices, cream, chicken broth and Worcestershire sauce.

4. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat. Stir in egg yolks, cream sherry and seafood. Pour mixture into individual ovenproof dishes (ramekins). Cover mixture with 1/8-inch layer of breadcrumbs and bake at 450 for 10 to 15 minutes. Serve with a Caesar salad, asparagus spears and hard rolls.

Makes six to eight servings.

DEAR JIM: I can see why it's always a hit! It's delicious! I served both the original version and the revised recipe to a small gathering and asked for their opinions, and the revised version was actually preferred by the whole group. I didn't alter it very much, but I took out most of the butter and all of the cream. I added some more mushrooms and green onions, and replaced the breadcrumbs with a smaller amount of Parmesan cheese. The seasoned breadcrumbs have a lot of sodium and fat. If you make your own with dried bread and season it with Italian herbs, you can reduce the fat and sodium; or you can use a little Parmesan cheese.

WURDY'S REDUCED-FAT SEAFOOD THERMIDOR

1 pound shrimp, 24 count per pound, shelled, raw

1 pound scallops

1 pound lump crabmeat

1/4 cup fat-free chicken broth

2 tablespoons butter

11/2 cups fresh mushrooms, sliced

11/2 cups green onions, chopped

1/2 teaspoon pepper

1/2 teaspoon paprika

One large pinch of Old Bay Seasoning

11/2 teaspoons Worcestershire sauce

5 tablespoons cornstarch

11/2 cups fat-free half-and-half

11/2 cups fat-free chicken broth

1/2 cup cream sherry

1/2 cup Parmesan cheese

1. Preheat the oven to 450. Spray six individual serving dishes or one large dish with nonstick cooking spray. Set aside.

2. Cut the shrimp into pieces about the size of your thumbnail, and cut the scallops in half. In a large nonstick skillet, over medium-high heat, saute the shrimp, scallops and crabmeat in the 1/4 cup chicken broth. Cook just until opaque, about 3 minutes. Drain and reserve the juices. Set aside.

3. Melt the butter in the skillet, add the mushrooms and green onions, and cook until softened, about 2 minutes. Add the reserved juices, the pepper, paprika, Old Bay Seasoning and Worcestershire sauce. Dissolve the cornstarch in the half-and-half and chicken broth, and stir into the mushroom mixture. Bring to a boil, stirring constantly.

4. Add the sherry, then the scallops, shrimp and crab. Bring back to a boil, then pour the mixture into the serving dish or dishes. Sprinkle the top with the Parmesan cheese, place in the oven and heat for about 10 minutes, or until the top is browned.

Makes six servings.

Each of 6 servings contains approximately: Original recipe: 916 calories; 56 gm fat; 468 mg cholesterol; 2,254 mg sodium; 42 gm carbohydrates; 55 gm protein; 3 gm fiber. Revised recipe: 397 calories; 9 gm fat; 223 mg cholesterol; 765 mg sodium; 20 gm carbohydrates; 48 gm protein; 1 gm fiber.

http://pressherald.mainetoday.com/story.php?id=181707&ac=Food&pg=2

Pie can be rich without so much fat.
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: The following is a recipe I used to make for guests when I was much younger and able to eat it without wondering how many points my cholesterol level would rise.

There is also some concern these days about using raw eggs.

Could you use your skills to reduce the fat, cholesterol and calories of this yummy dessert? Best regards. -- Zoe Benditt, San Diego

CHERRY-CHOCOLATE REFRIGERATOR PIE

WAFER CRUST:

2 cups finely crushed vanilla wafers

1/3 cup melted butter

Combine crushed vanilla wafers and butter. Reserve 2 tablespoons for the top; press remainder in bottom of 1-quart refrigerator tray or dish.

BUTTER LAYER:

1/2 cup butter

11/2 cups sifted powdered sugar

2 eggs

1/2 teaspoon vanilla extract

Thoroughly cream butter with powdered sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla and spread over bottom crust.

CHOCOLATE LAYER:

1/4 cup sugar

2 tablespoons cocoa

1 cup heavy cream

1 cup chopped walnuts

1/4 cup sliced maraschino cherries

Combine sugar, cocoa and cream. Whip until stiff. Fold in walnuts and cherries. Spread over butter layer. Sprinkle reserved crumbs over top. Chill 24 hours, or freeze. To serve, cut into squares.

Yield: 9 to 12 servings.

Note: This is wickedly rich; serve sparingly!



DEAR ZOE: Whenever I have this butter-sugar-egg mixture, I replace it with vanilla pudding mix made with less milk than the directions call for.

This makes a very similar taste and texture.

The rest is easy -- just replace the heavy cream with frozen whipped topping and reduce the amount of walnuts.

If you would like more walnuts, each 1/3 cup adds 2 grams of fat and 21 calories per serving.

REDUCED-FAT CHERRY-CHOCOLATE REFRIGERATOR PIE


VANILLA LAYER:

11/2 cups cold fat-free milk

1 box (6 servings) sugar-free vanilla pudding mix

CHOCOLATE LAYER:

3 tablespoons chocolate syrup

8-ounce tub fat-free frozen whipped topping, thawed

1/3 cup chopped walnuts, toasted

1/4 cup maraschino cherries, sliced

1. Combine the vanilla-wafer crumbs, butter and water until evenly distributed. Reserve

2 tablespoons for the top, then press the remainder in the bottom of an 8-inch square pan. Set aside.

2. Beat the cold milk into the pudding mix for 1 minute, until it starts to thicken. Spread over the bottom crust. Set aside.

3. Stir the chocolate syrup into the whipped topping. Fold in the walnuts and cherries. Spread over the vanilla layer. Sprinkle reserved crumbs over top.

Chill for 2 hours or overnight.

Makes 12 servings.

Each of 12 servings contains approximately: Original recipe: 397 calories; 29 gm fat; 100 mg cholesterol; 191 mg sodium; 33 gm carbohydrates; 5 gm protein; 1 gm fiber. Revised recipe: 179 calories; 5 gm fat; 6 mg cholesterol; 254 mg sodium; 29 gm carbohydrates; 3 gm protein; negligible fiber.

http://pressherald.mainetoday.com/story.php?id=183103&ac=Food

Reduced-fat cheeses do the trick on shrimp & pasta
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: This recipe is so easy, and everyone loves it. Can you lighten it? -- M. Stewart, Chicago

SHRIMP AND ANGEL HAIR PASTA

1 tablespoon butter, melted

1 cup half-and-half

2 eggs

1 teaspoon oregano

1/3 cup parsley

1/4 cup basil

1 cup sour cream

1/3 cup feta cheese

1/2 cup (4 ounces) Swiss cheese

Combine the above ingredients and mix well.

1 9-ounce package fresh angel hair pasta

1 16-ounce jar thick and chunky salsa

1 pound uncooked shrimp

1/2 cup shredded Monterey Jack cheese

Place half of the package of fresh angel hair pasta in the bottom of a pan, cover with the salsa, layer 1/2 pound of the uncooked shrimp on top of the salsa, cover with the rest of the pasta, then the remaining 1/2 pound shrimp. Spread the cheese mixture on top and sprinkle with the 1/2 cup shredded Monterey Jack cheese. Bake for 30 minutes at 350. Let stand 10 minutes before serving.

Makes six servings.


DEAR M: This really was simple and delicious. I suggest adding a salad or steamed vegetables to achieve a well-balanced meal.

REDUCED-FAT SHRIMP AND ANGEL HAIR PASTA

1 cup 1 percent milk

1/2 cup egg substitute (or 3 egg whites)

11/2 cups plain low-fat yogurt

1 teaspoon dried oregano (1 tablespoon fresh)

1/3 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/3 cup light feta cheese, crumbled

1/3 cup reduced-fat Swiss cheese, shredded

1 9-ounce package fresh angel hair pasta

1 jar (16 ounces) thick and chunky salsa

1 pound raw shrimp, peeled

1/3 cup reduced-fat Monterey Jack cheese, shredded

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray.

2. Combine the milk, egg substitute, yogurt, oregano, parsley, basil, feta cheese and Swiss cheese. Mix well. Set aside.

3. Place half of the uncooked fresh pasta in the bottom of the prepared pan, cover with the salsa, then half of the shrimp. Cover the shrimp with the rest of the pasta and then the remainder of the shrimp. Spread the yogurt-and-cheese mixture on the last layer of shrimp and top with the 1/3 cup Monterey Jack cheese.

4. Bake for 30 to 40 minutes. Let stand for 10 minutes before serving.

Makes six servings.

Each serving contains approximately: Original recipe: 468 calories; 24 gm fat; 265 mg cholesterol; 718 mg sodium; 33 gm carbohydrates; 30 gm protein; 1 gm fiber. Revised recipe: 327 calories; 5 gm fat; 156 mg cholesterol; 794 mg sodium; 36 gm carbohydrates; 32 gm protein; 1 gm fiber.

Here's to a healthier oatmeal raisin cookie
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: Can you make this recipe healthier, with whole-wheat flour and less fat and sugar? Thank you. -- Terri M., Akron, Ohio

OATMEAL RAISIN COOKIES

1 cup raisins

1 cup water

Simmer raisins and water in pan on stove until raisins plump. Drain raisins, reserving the liquid.

IN A MIXING BOWL:

1 cup butter or margarine

2 cups sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup reserved raisin liquid

Beat together until well-blended.

ADD:

21/2 cups flour

2 cups oatmeal

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

Mix until well-blended. Drop by rounded teaspoonfuls about 2 inches apart on an ungreased cookie sheet. Bake at 400 for 10 minutes.

Makes 48 cookies.



DEAR TERRI: I tried several versions of this, and if you take too much sugar out and add whole-wheat flour, it tastes too "healthy." There's no sense in making a cookie that no one wants to eat.

I finally ended up with whole-wheat flour and oatmeal flour, which can be made at home in a blender; replaced some of the fat with applesauce; and removed 1/2 cup sugar. All of these changes improved the nutrition of the cookie, and it still tastes great. If you do not have cloves, you can omit them, but it adds a nice flavor if you have them.

HEALTHIER OATMEAL COOKIES

1 cup raisins

3/4 cup boiling water

1/4 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 egg white

1 teaspoon vanilla extract

2/3 cup applesauce

1 cup oat flour

1 cup whole-wheat flour

2 cups oatmeal

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

11/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1. Preheat the oven to 375. Spray a baking sheet with nonstick spray. Set aside.

2. In a small bowl, cover the raisins with the boiling water to plump for 10 minutes. Set aside.

3. In a large bowl, beat together the butter and sugars. Beat in the egg, egg white, vanilla and applesauce.

4. To make oat flour, place a heaping cup of oats in a blender. Blend until the oats are powdery. Combine the oat flour, whole-wheat flour, oatmeal, baking soda, baking powder, salt, cinnamon and cloves in a separate bowl and mix well.

5. Combine the wet and dry mixtures, then add the raisins, including the water, to the batter. The batter will be loose; allow it to absorb the moisture for about 10 to 15 minutes.

6. When the batter is firmer, drop by rounded teaspoonfuls onto the prepared baking sheet, allowing 2 inches between cookies for expansion. Bake for 10 to 12 minutes, or until the cookies are lightly browned.

Makes 48 cookies.

Each cookie contains approximately: Original recipe: 115 calories; 4 gm fat; 18 mg cholesterol; 118 mg sodium; 18 gm carbohydrates; 2 gm protein; 1 gm fiber. Revised recipe: 70 calories; 1 gm fat; 6 mg cholesterol; 45 mg sodium; 13 gm carbohydrates; 1 gm protein; 1 gm fiber.

http://pressherald.mainetoday.com/story.php?id=185881&ac=Food

Sweet casserole a delicious option for breakfast or dessert
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: This is delicious, but it could use a little lightening. Can you help? -- Jessica S., Springfield, Ohio

BLUEBERRY FRENCH TOAST CASSEROLE

8 eggs

1 cup sugar

2 teaspoons vanilla extract

3 cups half-and-half

1/4 cup butter

12 slices bread

2 cups fresh or frozen blueberries

CINNAMON SUGAR:

1/2 cup sugar

1 tablespoon cinnamon

Beat together the eggs, sugar, vanilla and half-and-half. Butter the bread and place 1/3 in bottom of a 9-by-13-inch pan. Add 1/3 of the berries; sprinkle with cinnamon sugar. Pour 1/3 of the egg mixture over. Repeat layers two more times. Cover and place in refrigerator overnight. Bake at 350 for 45 minutes.

Makes eight servings.

DEAR JESSICA: This can be a delicious, special breakfast, or a dessert. I added a few more berries to make it even better in every way. I used a frozen mixture of raspberries, blueberries and blackberries. (Do not thaw first, as the juice will make the casserole all blue.) This makes it easy to make any time. If you want to make this right away, you can let it sit and soak up the custard for as little as half an hour -- you don't have to leave it overnight. If you are using frozen fruit, do not allow it to sit overnight; also, it will take an extra 10 to 15 minutes to bake. Stale bread actually makes this better; if you have only fresh bread, let it dry or toast it first.

LIGHTENED BLUEBERRY FRENCH TOAST CASSEROLE

11/2 cups liquid egg substitute, or egg whites

3/4 cup sugar

3 cups 1 percent low-fat milk

1 teaspoon vanilla extract

10 slices high-fiber bread, cut into cubes

3 cups blueberries

1 tablespoon melted butter

CINNAMON SUGAR:

1/4 cup sugar

2 teaspoons cinnamon

1. Coat a 9-by-13-inch pan with non-stick spray. Set aside.

2. In a large bowl, whisk the egg substitute or egg whites, beat and combine with the sugar. Add the milk and the vanilla and mix well.

3. In a small bowl, combine the cinnamon and sugar and set aside.

4. Place 1/3 of the bread cubes on the bottom of the prepared pan. Pour 1/3 of the milk-and-egg mixture on top of the bread. Sprinkle bread cubes with 1 cup of the blueberries and 1/3 of the cinnamon sugar. Repeat layering two more times. Pour the melted butter over the top, covering as much of the surface as possible.

You can prepare the dish up to this point as early as the night before, but at least half an hour before. Cover the pan with plastic wrap. Place in the refrigerator until you're ready to bake it.

5. Preheat the oven to 350. Bake for about 45 minutes, or until a sharp knife inserted halfway between the center and the edge comes out clean. Remove from the oven and let stand for about 10 minutes before cutting into eight servings.

Makes eight servings.

Each serving contains approximately: Original recipe: 527 calories; 22 gm fat; 236 mg cholesterol; 413 mg sodium; 70 gm carbohydrates; 12 gm protein; 3 gm fiber. Revised recipe: 253 calories; 3 gm fat; 8 mg cholesterol; 203 mg sodium; 48 gm carbohydrates; 9 gm protein; 6 gm fiber.

http://pressherald.mainetoday.com/story.php?id=187510&ac=Food

Keep lasagna's taste, jettison the guilt
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: When I have made this, I have felt very guilty because of all the fat in the dish. It is wonderful, and I would like to serve a much healthier version to family and friends. I would appreciate very much if you could transform this lasagna into something more healthy and yet not lose its taste. Turkey chorizo is available in San Antonio. Thank you. -- Garnet Szurek, San Antonio

SANTA FE LASAGNA

1/2 cup vegetable oil

12 corn tortillas

4 cups (about 1 pound) full-cream yellow cheddar cheese and Monterey Jack cheese, mixed

1 cup red Spanish onion, diced

1 pound chorizo, removed from its casings and chopped, cooked and drained

15 ounces ricotta cheese

3 cups half-and-half

1. If frying the tortillas, heat the oil in a heavy skillet. Arrange paper towels over paper plates for draining the tortillas. Lightly fry each until soft.

2. Using some of the oil, lightly oil a 9-by-13-inch baking dish.

3. Place 3 tortillas in the dish, then a layer of grated cheese, onion, cooked chorizo and ricotta. Repeat with 3 more tortillas, using about 1/4 of each ingredient for each layer, until you have four layers. Pour the half-and-half evenly over the dish. The lasagna can be refrigerated at this point, or frozen.

4. Bake in a 350-degree oven for 30 minutes, or until bubbly.

Makes eight servings.

DEAR GARNET: You're right, this recipe is very high in fat, but I can reduce the fat and still have a delicious, creamy, cheesy lasagna. The solution is to reduce and make substitutions for the high-fat items. Chorizo is a Mexican or Spanish sausage. If you cannot find reduced-fat chorizo, you can brown some lean ground turkey with taco seasoning, and use that in its place. I found that I preferred the results of making three layers instead of four. I combined the ricotta with milk to make it thick, like a heavy cream, and it turned out really cheesy and creamy. This still has a fair amount of fat, but I reduced it by more than 75 percent.

REDUCED-FAT SANTA FE LASAGNA

1 pound reduced-fat turkey chorizo, removed from its casing

3 cups low-fat (1 percent) milk

15 ounces fat-free ricotta cheese

12 corn tortillas

3 cups (12 ounces) reduced-fat Mexican cheese blend

1 cup finely diced red onion

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.

2. Cook and drain the chorizo. Set aside.

3. In a blender, combine the milk and ricotta, and blend until smooth.

4. Place 4 tortillas in the bottom of the prepared pan, tearing to fit. Add 1/3 of the chorizo, 1/3 of the cheese and 1/3 of the onion. Pour 1 cup of the milk mixture on top. Repeat two more times, then pour the remaining milk mixture over the top.

5. Bake for about 40 minutes, or until the middle of the lasagna is hot and the edges are bubbly.

Makes eight servings.

Each serving contains approximately: Original recipe: 840 calories; 65 gm fat; 165 mg cholesterol; 1,171 mg sodium; 26 gm carbohydrates; 39 gm protein; 2 gm fiber. Revised recipe: 379 calories; 15 gm fat; 83 mg cholesterol; 914 mg sodium; 26 gm carbohydrates; 34 gm protein; 2 gm fiber.

http://pressherald.mainetoday.com/story.php?id=188690&ac=Food

Lower-fat lemon treats, fair & squares
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: My mom recently gave me this recipe. These lemon squares are great! Can you reduce the fat? Thanks! -- Christine Stouffer, Cleveland Heights, Ohio

LEMON SQUARES

1/2 cup confectioner's sugar

11/2 cups all-purpose flour

3/4 cup butter

3 tablespoons all-purpose flour

11/2 cups sugar

3 eggs, slightly beaten

Juice and grated rind of 1 lemon

Additional confectioner's sugar

Mix together first two ingredients. Cut in butter as for pie dough. Pat into a 9-by-13-inch baking pan. Bake at 350 for 20 minutes. Meanwhile, mix together the next four ingredients until smooth. Pour over hot crust. Return to oven and bake 20 minutes more. Cool, then sprinkle with confectioner's sugar and cut into squares.

Makes 20 servings.



DEAR CHRISTINE: These lemon squares are delicious, and I think this revision is, too. I made it in a smaller pan, and reduced the fat and sugar. Do not overcook, because these squares should be creamy, not crispy.

REDUCED-FAT LEMON SQUARES

CRUST:

1/3 cup powdered sugar

1 cup all-purpose flour

1/4 cup butter, softened

FILLING:

3 eggs, slightly beaten

1 cup sugar

1/3 cup fresh lemon juice

1 teaspoon fresh lemon zest

3 tablespoons all-purpose flour

1 tablespoon powdered sugar

1. Preheat the oven to 350.

2. For the crust, mix together the powdered sugar and flour. With clean hands, mix in the butter until no large pieces remain. Pat into the bottom of an 8-by-8-inch pan. Bake for 12 minutes, until it turns a creamy tan color.

3. While the crust is baking, beat the eggs lightly with a fork. Add the sugar, lemon juice, lemon zest and flour. Mix until smooth. Pour over the hot crust and bake for another 10 to 12 minutes, until just set. The center should have a slight wobble when shaken, which will firm up after removing it from the oven. When cool, sprinkle with the remaining powdered sugar.

Makes 16 servings.

Each serving contains approximately: Original recipe: 186 calories; 8 gm fat; 50 mg cholesterol; 81 mg sodium; 28 gm carbohydrates; 2 gm protein; trace of fiber. Revised recipe: 127 calories; 4 gm fat; 48 mg cholesterol; 43 mg sodium; 21 gm carbohydrates; 2 gm protein; negligible fiber.

http://pressherald.mainetoday.com/story.php?id=190250&ac=Food

Strawberry-rhubarb muffins to go
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: I make these muffins in the spring, when I can get rhubarb. Can you adjust it so that it tastes good and is healthier? Thank you. – Helen M., San Jose, Calif.

STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

1 1/4 cups sugar

1/2 cup whipping cream

2 eggs, slightly beaten

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup butter, melted

Sugar-cinnamon mix

Preheat oven to 375. Combine strawberries, rhubarb and sugar. Let stand 5 minutes. Stir in cream, eggs and vanilla until well-blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until mixed. Spoon into 12 greased muffin cups. Sprinkle with sugar-cinnamon mix. Bake 14 to 18 minutes or until a toothpick comes out clean.

Makes 12 muffins.

DEAR HELEN: I certainly can make this healthier, and my tasters couldn't tell that it was a reduced-fat muffin. I really like the texture and sweetness that you get with a little oat flour. You can make it by grinding plain oatmeal in a blender (it doesn't have to be perfect). I also made a few more muffins, because they are very large when only 12 are made, but you could eat two and still have less fat and calories than the original.

REDUCED-FAT STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

3/4 cup sugar

1 1/4 cups all-purpose flour

3/4 cup oat flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/2 cup low-fat buttermilk

1/2 teaspoon vanilla extract

3 tablespoons canola oil

1 teaspoon ground cinnamon

2 tablespoons sugar

1. Preheat the oven to 350. Spray 18 muffin cups with nonstick cooking spray, or line with paper cups. Set aside.

2. In a small bowl, combine the strawberries, rhubarb and sugar. Let stand for 5 minutes, then stir again.

3. Combine the flours, baking soda, baking powder and salt. Set aside.

4. In a large bowl, lightly beat the egg. Beat in the buttermilk, vanilla and oil. Add the strawberry mixture and mix well.

5. Pour the flour mixture in and stir just until moistened. Fill the muffin cups about 3/4 full. Combine the cinnamon and sugar and sprinkle the tops of the muffins. Bake 15 to 18 minutes, testing by lightly pressing on the top of the muffin; if it springs back, it's done.

Makes 18 muffins.

Each muffin contains approximately: Original recipe: 392 calories; 12 gm fat; 65 mg cholesterol; 348 mg sodium; 68 gm carbohydrates; 4 gm protein; 1 gm fiber. Revised Recipe: 114 calories; 3 gm fat; 16 mg cholesterol; 194 mg sodium; 30 gm carbohydrates; 2 gm protein; 1 gm fiber.

http://pressherald.mainetoday.com/story.php?id=191840&ac=Food

Lighter, yes, and it tastes even better
By JEANNE JONES
Portland Press Herald

DEAR JEANNE: This deceptively "light" cake is full of calories, but it's so good -- especially in the summertime. Could you please lighten it up for me? Thank you. -- Shirley Kalavity, Akron, Ohio

PINEAPPLE ORANGE CAKE

1 box yellow cake mix

4 eggs

3/4 cup oil

1 small can mandarin oranges with juice

Mix together the above ingredients according to directions on cake-mix box. Pour batter into a 9-by-12-inch cake pan. Bake at 350 for about 25 minutes, or until done. Cool and frost with topping.

TOPPING:

1 8-ounce carton whipped topping (like Cool Whip)

1 6-ounce box instant vanilla pudding

1 small can crushed pineapple with juice

Mix all ingredients together and frost cake. Refrigerate.

Makes 12 servings.

DEAR SHIRLEY: This cake does taste "light," but the revised version actually is light, and it tastes even better! I found that using the four-serving size of pudding instead of the larger one made the topping taste fresher, and not so heavy. The directions on the cake mix say to beat for two minutes, so I assume the oranges are meant to be totally pureed into the batter. The flavor of orange was not discernible; if you want that flavor, just a few drops of orange extract will do it. This is a super-simple, fast and thoroughly enjoyed cake at my house -- perfect for summertime.

LIGHT PINEAPPLE ORANGE CAKE

1 box yellow cake mix

1 cup liquid egg substitute or egg whites

2 tablespoons canola oil

2 small cans (10 ounces each) mandarin oranges in juice

3 tablespoons water

TOPPING:

1 box (4-serving size) instant sugar-free vanilla pudding mix

1 can (10 ounces) crushed pineapple with juice

1 carton (8 ounces) fat-free frozen whipped topping, thawed

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.

2. In a large bowl, beat together the cake mix, egg substitute, oil, oranges with juice and water. Beat for two minutes with a mixer on high speed. Pour batter into the prepared pan, and bake for about 25 minutes, until the edges are lightly browned and a sharp knife inserted into the center comes out clean. Cool on a rack.

3. For topping, in a medium-size bowl, fold the pudding mix and pineapple into the whipped topping. Spread immediately over the cooled cake. Refrigerate.

Makes 12 servings.

Each serving contains approximately: original recipe: 458 calories; 24 gm fat; 72 mg cholesterol; 488 mg sodium; 56 gm carbohydrates; 4 gm protein; 1 gm fiber. Revised recipe: 252 calories; 8 gm fat; 1 mg cholesterol; 366 mg sodium; 46 gm carbohydrates; 4 gm protein; 1 gm fiber.

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