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  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
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    Raw Food Delights, Cheesecake: Who Needs an Oven? 

    Lowfat Blueberry Cheesecake

    by Jennifer Appleton

    Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.


    For Cake:
    1 cup low-fat Graham crackers, crushed
    2 Tbsp unsalted butter, melted
    1 Tbsp olive oil
    1 oz. lemon flavored gelatin
    1/2 cup boiling water
    1 ½ cups cottage cheese, low-fat
    2 Tbsp sugar
    1 Tbsp lemon juice, fresh (1/2 a lemon)
    1/4 tsp lemon zest

    For Topping:
    1 Tbsp sugar
    2 tsp cornstarch
    2 Tbsp water
    1 cup blueberries, divided
    1 tsp lemon juice
    Powdered sugar (optional)


    Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

    Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

    To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

    When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 313
    Total Fat 12g

  • The Low Fat Chick 12:11 pm on March 24, 2013 Permalink | Reply
    Tags: , , sugar   

    Almond Waffles 

    Almond Waffle

    I have always dreamed of having a waffle maker. Well, I was online and what da know? Macy’s had a sale for a flip waffle maker. I instantly ordered it because I figured, with a flip waffle maker I could do no wrong. Well, I was right! This is the first waffle recipe I developed and it received rave reviews from myself and my friend. The waffles were soft on the inside, lightly crisp on the outside, and a perfect golden brown.  Chopped almonds add a nice subtle crunch to the inside as well.  Using less oil and 2% milk, this waffle is lighter than the average waffle, and sifting the flour made them airy and light. Such a new favorite of mine.  I wonder what kind of waffle to make next? Hummm….


    1 3/4 cup wheat flour, white, unbleached, all-purpose flour
    2 tsp baking powder
    1/2 tsp salt
    1 Tbsp sugar
    1/4 cup sliced almonds, chopped
    3 eggs
    2 Tbsp vegetable oil
    1 1/2 cups 2% milk
    1 tsp almond extract
    1/4 cup maple syrup
    powder sugar, optional
    sliced fruit, optional


    Turn on waffle maker to heat up.

    Sift flour and measure. Place measured flour in a large bowl. Add baking powder, salt, and sugar. Resift all dry ingredients mixture back into the bowl. Stir in almonds. Set aside.

    In another bowl, beat eggs. Lightly beat in vegetable oil, milk and almond extract.

    Make a well in the center of the sifted dry ingredients. Pour in the liquid ingredients and mix together. Stir until batter is lightly lumpy.

    Lightly oil the waffle maker. Pour 3/4 cup of batter in the maker, and cook according to the waffle maker instructions.

    Remove waffle and plate. Repeat 3 more times till all waffles are made. Serve waffles sprinkled with a touch of powdered sugar, drizzle of maple syrup and fresh fruit.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.9 ounces).
    Calories 459.54

    % Daily Value
    Calories From Fat  139.13  30%
    Total Fat 15.78g  24%
    Saturated Fat  3.14g  16%

  • The Low Fat Chick 11:43 am on May 27, 2012 Permalink | Reply
    Tags: , , , raspberries   

    Berry Turnovers 

    I bought some gorgeous fresh raspberries and blueberries from the farmer’s market. I decided to be a little bad and grab some puff pastry, which is not low in fat. But, if you eat pastries in moderation, such as one with coffee or tea, the fat and calories remain low. So, I decided to make these berry turnovers and I enjoyed them very much. I do not have a large sweet tooth, so these have just enough sugar to nicely compliment the natural luxuriousness of the berries.  If you like sweeter turnovers and do not mind additional calories, then add an additional tablespoon of sugar. But, honestly after dusting these with powered sugar, I do not think the additional sugar is needed.


    2 Tbsp Mascarpone cheese
    2 Tbsp strawberry preserves
    1 Tbsp sugar
    1/4 tsp lemon zest 
    1/2 cup raspberries
    1/4 cup blueberries
    8 oz puff pastry
    2 Tbsp powdered sugar


    Preheat oven to 375°F.

    Mix together the first 6 ingredients in a bowl. Set aside.

    Roll out the pastry on a lightly floured surface to a large square. Using a sharp knife, cut the pastry into six 4 inch squares.

    Place about a tablespoon of the berry mixture into the middle of each square of pastry.

    Using a pastry brush or your fingers, wet the edges of the pastry with cold water and fold each square over to form a triangle. Gently press the edges together to seal.

    Carefully transfer the turnovers to a baking sheet and bake for 15 to 20 minutes, or until risen and golden.

    Using a metal spatula, remove the pastries to a wire rack to cool, then dust with powdered sugar and serve.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (2.4 ounces).
    Calories 260.16

    % Daily Value
    Calories From Fat  139.84  54%
    Total Fat 15.59g  24%
    Saturated Fat  3.65g  18%

  • The Low Fat Chick 11:46 am on May 20, 2012 Permalink | Reply
    Tags: banana, ,   

    Ginger Banana Bread 

    My bananas on the counter were so dark and ripe that all I kept thinking about was making banana bread, so I could eat it all week for breakfast. Regular banana bread is awesome but it is even better with ginger. The flavor of the bananas with ginger pops in your mouth. Yum! When I saw this recipe from Five and Spice, I had to go for it. I finally was able to use the rest of the crystallized ginger in my fridge, as this was the perfect use. I am taking a few pieces to my mom today, when I visit her, and I know she is gonna love it. This is the type of bread you serve to guests as it has an impressive flavor and is moist. The original recipe called for sour cream but I just used milk and all was good. I also substituted star anise for the cardamon, which was excellent. Enjoy!


    2 cups flour, wheat unbleached all purpose
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup crystallized ginger, chopped
    2 large eggs
    3/4 cup sugar
    3 1/2 bananas, very ripe, mashed
    1 tsp vanilla extract
    2 Tbsp 2% milk
    1/2 cup vegetable oil
    1 Tbsp sugar
    1 pinch star anise
    1 pinch nutmeg


    Grease a standard loaf pan, and preheat oven to 350°F.

    In a medium bowl stir together flour, baking powder, baking soda, salt, and crystallized ginger.

    In another mixing bowl, beat together eggs and sugar until thick and lightened in color, about 3 minutes.

    Stir in the mashed banana, vanilla, milk, and oil, until well combined.

    Gently fold in the dry ingredients, just until everything is combined and there are no dry streaks left. Do not over mix, which will result in a tough bread.

    Scrape the batter into the prepared loaf pan. Mix together the 1 Tbsp sugar with the star anise and nutmeg.

    Sprinkle this evenly over the batter. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

    Allow to cool in the pan for 10 minutes, then run a knife around the edges to loosen it, take the bread out of the pan, and put on a cooling rack to cool the rest of the way. Fully cool before serving.

    Nutrition Facts

    Servings: 12
    Serving size: 1/12 of recipe (3.6 ounces).
    Calories 282.46

    % Daily Value
    Calories From Fat  91.01  32%
    Total Fat 10.3g  16%
    Saturated Fat  1.04g  5%

    • Karista 11:32 am on May 21, 2012 Permalink | Reply

      Love the addition of ginger in banana bread! Looks so delicious! Have a great week 🙂

      • The Low Fat Chick 9:17 pm on May 21, 2012 Permalink | Reply

        Thanks Karista! You have a great week too! 🙂 My mom just loved the bread so between her and I, it is a winner.

  • The Low Fat Chick 1:09 pm on April 21, 2012 Permalink | Reply
    Tags: , breakfast, cocoa, maple,   

    Cocoa Strawberry Almond Pancakes 

    I have very few sweet recipes on my blog because I am not a person with a sweet tooth. I am very much into savory food and can walk past a cake or cookies without flinching. But, for some reason I had a dream about creating this recipe, which I believe was spawned from the gorgeous strawberries I purchased from the farmer’s market. As a result, I woke up this morning and decided to make it and hoped it is just as delicious in reality as it was in my dreams. I was not disappointed, because it was amazing. Today’s brunch was as if I was out at a restaurant. I am proud I created this recipe and it is a favorite of mine now.


    1 cup 2% milk
    1 large egg
    2 Tbsp unsalted butter, melted
    1 Tbsp sugar
    1 Tbsp unsweetened cocoa powder
    1 Tbsp strawberry jam
    1 tsp almond extract
    1 pinch salt
    1 1/4 cups wheat flour, white, unbleached, all-purpose flour
    1 1/2 tsp baking powder
    7 strawberries, large, divided
    spray canola oil
    3 tsp almonds, chopped
    3 tsp strawberry jam (optional)
    1 1/2 tsp powder sugar
    1 1/2 Tbsp maple syrup


    Beat the milk, egg, butter, sugar, cocoa powder, jam, almond extract, and salt in a large bowl until blended.

    Add flour and baking powder, and stir in gently until fully incorporated and batter is smooth. Let the batter rest for 10 minutes.

    Dice 4 strawberries. Gently fold into the batter once it is finished resting.

    To make pancakes, heat a skillet for about 3 minutes over medium heat. The temperature is the right heat when you drop a few drops of water in the pan and the drops sizzle and evaporate in about 3 seconds.

    Spray pan with oil. Use a 1/4 cup measure to scoop batter for medium sized pancakes. Make only as many pancakes in one batch as will fit in the pan without touching. Spray the pan again before making the next batch.

    Let the pancakes cook until small bubbles pop through the surface and the bottoms are golden brown, about 4 minutes. Flip each pancake with a spatula and cook for a few more minutes.

    Serve two pancakes per plate topped with 1 strawberry sliced, 1 tsp almonds, 1 tsp strawberry jam (optional), 1/2 tsp sprinkled powder sugar, and 1/2 Tbsp maple syrup drizzled.

    Nutrition Facts

    Servings: 3  (2 pancakes per serving)
    Serving size: 1/3 of recipe (8.4 ounces).
    Calories 438.32

    % Daily Value
    Calories From Fat  116.96  27%
    Total Fat 13.26g  20%
    Saturated Fat  6.78g  34%

    • Karista 2:24 pm on April 21, 2012 Permalink | Reply

      I am the same… not much of a sweet tooth and will usually choose savory over sweet. But these do look fantastic! I love the way you write your recipes. Very clear and easy to follow. And you are so good for adding nutrition facts! I do this for my clients but never remember when I’m posting a recipe. LOL!

      • The Low Fat Chick 2:33 pm on April 21, 2012 Permalink | Reply

        Thank you so much! 🙂 I am really glad you like the nutrition information and the format of my recipes. It not only helps others but me too because I forget as well if I do not post the nutrition content. LOL!

      • The Low Fat Chick 2:45 pm on April 21, 2012 Permalink | Reply

        It must be really nice to cook for clients! I am a Financial Analyst, so I only get the joy of cooking for myself and family. I often dream of opening a restaurant or a bed and breakfast years down the line, just so I can cook for others.

        • Karista 2:59 pm on April 21, 2012 Permalink

          I used to work in healthcare, went back to school to learn how to cook and now absolutely loving my second career! I wish it was more lucrative but I love the lifestyle it affords. Much less stress! I think you’d be a fantastic restaurant or bed and breakfast owner! Having the financial background and talent for cooking is a winning combination! Let me know when you open one and I’ll come visit! 🙂

        • The Low Fat Chick 3:03 pm on April 21, 2012 Permalink

          That is awesome that you pursued your dreams. I have been saving to make my dreams come true, but it will be years. Thank you for the kind words as it means much from a educated cook! 🙂 I will definitely let you know when I open a business!

    • David Crichton 6:18 am on April 28, 2012 Permalink | Reply

      Great dish. It’s very rare people experiment with low fat chocolate dishes. But I find just using good quality cocoa powder and sugar has just as good effect. Check out my chocolate sorbet.



      • The Low Fat Chick 3:14 pm on April 28, 2012 Permalink | Reply

        Thanks!! I completely agree. Your recipe looks great. I would try it if I had an ice cream maker. LOL

  • The Low Fat Chick 12:31 am on April 16, 2012 Permalink | Reply
    Tags: , , , , ,   

    Tarragon Egg Salad Sandwiches 

    Tarragon is one of my favorite herbs. I fell in love with it when I first added it to a steak dish and ever since I have embraced it in many ways.  My latest way is with eggs for a flavorful egg salad. This dish is healthy in the calories and fat but because of the eggs, it is a little higher in cholesterol. But, I always say eat in moderation, so I had this tasty sandwich on a day which I ate lighter foods like fish and veggies.  Just balance out your day if you have to be concerned about cholesterol. Otherwise, this dish rocks and is now a new favorite!


    4 large hard-boiled eggs, roughly chopped
    2 Tbsp shallot, minced
    1/2 Tbsp tarragon, minced
    2 Tbsp celery stalks, finely chopped
    1 1/2 tsp champagne vinegar
    1 tsp whole grain mustard
    1/4 cup mayonnaise, reduced fat
    1 Tbsp lemon juice
    Salt and pepper to taste
    1/2 cup Arugula
    8 sourdough bread (preferably wheat), thick slices


    Stir together, eggs, shallot, tarragon, celery, vinegar, mustard, mayonnaise, and lemon juice. Season with salt and pepper.

    Place arugula on 4 pieces of bread. Spread egg salad on top of the arugula then top with remaining slices of bread.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (5.6 ounces).
    Calories 330.08

    % Daily Value
    Calories From Fat  90.51  27%
    Total Fat 10.15g  16%
    Saturated Fat  2.67g  13%

  • The Low Fat Chick 9:06 pm on April 11, 2012 Permalink | Reply
    Tags: , ,   

    Toasted Ravioli 

    After making fresh spinach ravioli, I had so much left over that I was not sure what to do with them.  So, I put the ravioli in the freezer until I could make another sauce to go with them.  But, then I came across a recipe for Toasted Ravioli by A Zesty Bite. I immediately thought the recipe was a fantastic and simple way to eat my left over ravioli. After altering the recipe to my liking, the results were so tasty that this instantly became a favorite of mine.  Such a convenient way to impress your guests.  I have this listed as serving 2 for an entrée, but if an appetizer, it can serve 4.


    8 oz cheese filled spinach or regular ravioli, thawed
    3/4 cup panko bread crumbs
    1 tsp Italian parsley, finely chopped
    1 tsp Italian seasoning
    1/4 tsp garlic salt
    1/4 tsp white pepper
    1 tsp Parmesan cheese, freshly grated
    2 egg whites
    1 cup marinara sauce


    Preheat oven to 375 degrees.

    In small bowl or plate combine everything except for ravioli and egg whites. Stir the mixture so that everything is well combined.

    In another small bowl lightly whisk egg whites with just a splash of water.

    Place each ravioli in the egg white mixture and then dip and cover them with the bread crumb mixture. Place on foil and cook in the oven for 15 minutes.

    Serve with marinara sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (11.2 ounces).
    Calories 464.51

    % Daily Value
    Calories From Fat  127.16  27%
    Total Fat 14.16g  22%
    Saturated Fat  5.59g  28%

  • The Low Fat Chick 4:13 pm on October 17, 2010 Permalink | Reply
    Tags: , , raisins   

    Pineapple Cranraisin Muffins 

    Sundays are the days where I relax and often have brunch with friends or family, but today no friends are around and family is out of town.  I decided to make food for the week, so I do not have to worry about eating after working long days and also, because I go out of town on Friday and have much to do before then.  I made Tarragon Chicken Salad Pitas, which I will share a little later, and these fabulous Pineapple Cranraisin Muffins. These muffins are perfect for on the go eating in the morning and of course for a snack or dessert as well.  Amazing is the only way I can describe these muffins made with the flavors of fresh pineapple, fresh carrots, cranraisins, and pecans.  Not only is the flavor wonderful but also are the low calories.

    1 1/2 cups white whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon ground cinnamon
    2 large eggs
    1/2 cup packed light brown sugar
    1/4 cup vegetable oil
    1 teaspoon vanilla extract
    8 ounces fresh pineapple with juices (or an 8-ounce can crushed pineapple, not drained)
    1 cup grated carrot
    1/2 cup old-fashioned oats
    3/4 cup cranraisins
    1/4 cup and 1 tablespoon chopped pecans, divided


    • Preheat oven to 400°F. Fill muffin tins with paper or foil liners.
    • Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
    • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
    • Make a well in the dry ingredients; add the wet ingredients and stir until combined.
    • Stir in carrot, oats, cranraisins and 1/4 cup pecans. Scoop the batter into the muffin cups. Sprinkle 1 tablespoon pecans over batter.
    • Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Let cool and remove muffins from tin.

    Servings: 12 muffins.
    Calories: About 210 per serving.

  • The Low Fat Chick 11:38 am on October 9, 2010 Permalink | Reply
    Tags: , ,   

    Sherried Strawberry French Toast 

    It’s Saturday morning and before I head out for a day in the city, I need to eat a hearty, light breakfast.  I developed this recipe because it combines a touch of sweet cream sherry with basil and strawberries. No high calorie syrups used here, as just the sweet flavors of natural ingredients are all that is needed. I baked the toast to avoid having to fry in a pan, which adds extra calories.


    1 pint of fresh strawberries, rinsed and sliced
    1 cup 100% apple juice
    1 tablespoon butter, unsalted
    2 eggs
    1/2 cup 1% milk
    Pinch of salt
    2 tablespoons cream sherry*
    6 slices fresh wheat french bread
    Cinnamon, to taste
    Brown sugar, to taste
    8 basil leaves, sliced


    • In a bowl, combine strawberries and apple juice. Place in fridge to macerate (soak) for an hour.
    • Preheat oven to 350°F.
    • Grease a cookie sheet with butter.
    • In a bowl, lightly whisk eggs. Add salt, milk, and sherry; whisk lightly.
    • Dip each slice of bread in the mixture and coat both sides. Place on cookie sheet.
    • Cook in oven for 15 minutes. Turn over slices and cook for additional 10-15 minutes till crisp on outside.
    • Top each serving with cinnamon, brown sugar, strawberries, and basil. Drizzle a little of the apple juice from the strawberries over the toast. Serve immediately.

    Servings: 2 of 3 slices each.
    Calories: About 300 per serving.

    *Buy real sherry from the liquor store. Do not use cooking sherry, which is laced with sodium.

  • The Low Fat Chick 2:51 pm on September 29, 2010 Permalink | Reply
    Tags: , ,   

    Creamy Garlic and Thyme Spread 

    Many people like flavored cheese spreads, and pay quite a bit of money for top quality products.  Why pay for expensive spreads, when you can make your own?  This recipe is dynamite and perfect for any occasion. The flavors are bold, as the garlic compliments the fresh herbs beautifully. I was hooked immediately, while also noting that I should be careful when speaking to others afterwards because of garlic breath. But, it is so worth it! You can top crackers or toasted bread with this spread. I kept toasting wheat sour dough bread and topping with this. Such a yummy late night snack, as the calories are very low. So awesome!


    1 package (8 ounces) light cream cheese, softened
    1 tablespoon minced fresh thyme
    1 tablespoon minced fresh parsley
    1 large or 2 small garlic cloves, minced


    • In a bowl, combine cream cheese, thyme, parsley and garlic. Mix well. Cover and refrigerate until serving.
    • Top bread or crackers with spread.

    Servings: 16 servings of 1 tablespoon.
    Calories: About 50.

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