2 lb extra firm tofu
1/2 cup soy sauce
1/2 cup sugar Note: Why? Try Splenda or your favorite…
1/2 cup fresh tangerine juice
3 strips tangerine zest
1/4 cup sesame oil
2 cloves garlic, crushed with the side of a cleaver
2 slices fresh ginger (1/4 inch thick), crushed with the
side of a cleaver
2 scallions, white part crushed with the side of a cleaver,
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1/4 cup Marsala wine, or other sweet wine
1/2 cup golden raisins
1/2 lb low-fat cream cheese, at room temperature
2 lb low-fat ricotta cheese
1 cup sugar
3 Tbsp flour
1/4 tsp salt
2 eggs
5 egg whites
2 tsp grated lemon zest
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From Eating Well Magazine
NUTRITION PROFILE: Low Calorie | Low Carb | High Fiber | Low
Sodium | Low Cholesterol | Low Sat Fat | High Potassium | Heart
Healthy | Healthy Weight
Balsamic vinegar, strawberries and black pepper are a classic
Italian trio: spicy and sweet, refined and earthy. Together -
and bound with aromatic almond oil - they make a terrific
dressing for this salad of chicken and vegetables.
Makes 4 servings, about 2 cups each
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Moderate

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2 squares (1 oz each) semisweet or bittersweet chocolate, chopped
1/2 Tbsp fat-free whipping cream
Dash almond extract
8 strawberries

Combine the chocolate and the whipping cream in a glass measuring
cup or bowl. Microwave at medium power for 1 minute or until the
chocolate melts, stirring after 30 seconds. Stir in the almond
extract and cool slightly.
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These spiced-up potato wedges are oven-baked, so they’re crispy
but very low in fat. They’re high in energy-boosting carbs,
though, packing 5 grams of fiber per serving. What a dish!

4 baking potatoes, cut lengthwise into 12 wedges each
1 1/2 Tbsp extra-virgin olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp ground paprika
1 tsp dried oregano
1/4 tsp dried thyme
1 tsp salt
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1-oz sq (28-g sq) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 Tbsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)

Combine chocolate, 1/4 cup ( 60 mL) of milk and sugar replacement in top of
double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering
water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks
and beat well. Pour egg mixture into chocolate mixture on top of double boiler.
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12 Rich Crepes (recipes follows)
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) granulated sugar replacement
Dash salt
1 cup (250 mL) skim milk
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla extract
2 cups (500 mL) fresh blueberries (rinsed)
1 cup (250 mL) lo-cal whipped topping (prepared)

Reserve crepes.

Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in
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12 Lo-Cal Crepes (to follow)
1 cup (250 mL) creamed cottage cheese
2 Tbsp (30 mL) granulated sugar replacement
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) lemon peel (grated)
2 Tbsp (30 mL) Powdered Sugar Replacement

Preheat oven to 350 degrees F. Reserve crepes.

Combine cottage cheese, granulated sugar replacement, vanilla and lemon peel in
mixing bowl. Whip with fork until thoroughly blended.

Fill each crepe with heaping 1 tblsp (15 mL) of cottage cheese filling, roll
(more…)

Blend all together. Spray deep Pyrex dish with Pam and pour into dish. Bake at
350 degrees for 30 to 35 minutes.