Tagged: lemon Toggle Comment Threads | Keyboard Shortcuts

  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
    Tags: , , lemon   

    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 4:14 pm on April 14, 2013 Permalink | Reply
    Tags: , , lemon, ,   

    Raw Food Delights, Gazpacho: Who Needs an Oven? 

    Fresh Gazpacho 4-14-2013 smaller

    by Jennifer Appleton

    Eating low fat in this day and age can be quite a feat, with creamy donuts, rich mud cakes and cheesy dips sometimes making it incredibly challenging to stay on the straight and narrow. Then again, websites like Low Fat Chick are here to prove healthy and delicious foods can go hand in hand. In fact, when we get used to eating seasonal, fresh, healthy dishes, we begin to wonder what we were missing in the first place, when we decided to forego greasy, sugary foods.  In this post, we introduce Gazpacho, the first of a series of raw food recipes. Once you try your hand at these easy, delicious dishes, you’ll see why, for at least one or two days a week, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    It is said in the summertime, the Spanish live on a diet of sun, sand and Gazpacho.  Just a sip of this deliciously, refreshing cold soup (which is ‘drunk’ directly from the bowl or a tall glass) will definitely turn you into an addict.  This is a fresh and light dish, but if you like a spicy kick, add a dash or two of hot sauce.


    3 large tomatoes
    1 medium cucumber, cubed
    ½ small red pepper, cubed
    ½ small green pepper, cubed
    1 large garlic clove, crushed
    1 Tbsp extra-virgin olive oil
    2 Tbsp lemon juice, or red wine vinegar
    1 cup cold water
    salt and pepper to taste
    Tabasco hot sauce (optional)


    Peel tomatoes after submerging for a couple of seconds in boiling water. Slice roughly and place into a blender or large food processor. Blend for 1 minute. Add cucumber, peppers and garlic. Continue to Blend.

    Slowly add water. Add oil and lemon juice (or vinegar). Blend for 1 additional minute.

    Pour into a sealed container and refrigerate for 2-3 hours. Mix before serving. Add salt, pepper, and Tabasco (optional) to taste.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.9 ounces).
    Calories 68.83

    % Daily Value
    Calories From Fat  32.79  48%
    Total Fat 3.72g  6%
    Saturated Fat 0.51g  3%

    • Jueseppi B. 5:13 pm on April 14, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Thank you Ms. Summer for this timely recipe. Enjoy your Sunday evening.

      • The Low Fat Chick 5:43 pm on April 14, 2013 Permalink | Reply

        You’re very welcome. I hope you have a great Sunday evening as well. Spring is here! Yaaayyy!

        • Jueseppi B. 5:55 pm on April 14, 2013 Permalink

          YaaaaaaaYYY is absolutely correct.
          ♥ ❀ ✿ Namaste ❀ ✿ ♥

  • The Low Fat Chick 1:14 pm on September 2, 2012 Permalink | Reply
    Tags: , cornmeal, lemon, , , , polenta,   

    Cheesy Polenta with Mushroom Herb Sauce 

    I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out.  To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast.  I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview.  I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving.  After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!


    2/3 cup stone ground white cornmeal
    2 cups beef broth, reduced sodium
    1/2 tsp dried oregano
    1/2 cup parmesan cheese, shredded
    2 tsp extra virgin olive oil
    10 oz mushrooms, sliced
    1/2 tsp fresh lemon juice
    1 tsp thyme, finely chopped
    1 tsp chives, finely chopped
    1 tsp Italian parsley, finely chopped
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1/2 cup ricotta, part skim


    Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.

    Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.

    Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 457.54

    % Daily Value
    Calories From Fat 148.78 33%
    Total Fat 16.93g  26%
    Saturated Fat  7.63g  38%

  • The Low Fat Chick 11:52 am on June 24, 2012 Permalink | Reply
    Tags: , lemon, ,   

    Cod Pie 

    I have been blogging regularly for almost 3 years with over 130 posts and this month was the hardest to maintain my love for blogging.  My job has been so stressful, that I took time off by visiting friends on an east coast road trip from Atlanta, Georgia.  I visited Virginia, Maryland, DC, New Jersey and New York.  The highlight of this road trip was ending up in the NYC area and listening to Anthony Bourdain speak. I purchased the ticket way back in February and I cannot believe the time had finally come.  My best friend and I had a fabulous night listening to him in Brooklyn and then heading over to Little Italy for dinner. I normally take pictures of all my foodie adventures, as I would have loved to have posted a fun road trip bit, but I was so happy to be free from work, that I rarely used my SLR camera.  I guess we sometimes need to forget all about technology and just enjoy the moment. Anyway, I go to Puerto Rico in a week and a half, so I will get back into my love for sharing my foodie adventures.  For now, I am just happy to be back on the blogging tip and I would like to share this tasty, cod pie with you.


    4 Tbsp butter, unsalted (divided)
    1 lb cod fillets, fresh
    1 lemon rind, finely grated
    1 lb russet potatoes, peeled and
    salt, to taste
    black pepper, to taste
    1 egg, beaten
    1 Tbsp flour
    2/3 cup 2% milk
    3 Tbsp chopped parsley
    1/2 tsp parsley flakes (optional)
    1/2 tsp paprika (optional)
    Tabasco hot sauce (optional)


    Preheat oven to 425°F. Grease a 9 inch pie plate or another oven proof dish with 1 tablespoon butter.

    Cut the cod into bite size pieces. Season the fish with salt and pepper, and sprinkle over the lemon rind. Place cod in the base of the prepared dish. Place the dish in the refrigerator, while you prepare the topping.

    Cook the potatoes in boiling salted water for 15 minutes, or until tender.

    While the potatoes are boiling, make the sauce. Melt 1 tablespoon butter in a saucepan, add the flour and cook, stirring, for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, then reduce the heat and simmer, whisking constantly, until the sauce has thickened and achieved a smooth consistency. Add parsley and season with salt and pepper to taste. Remove the dish from the refrigerator and pour the mixture over the fish. Spread the mixture out in an even layer.

    Drain the potatoes well and mash with the remaining 2 tablespoons butter. Spoon the potatoes over the fish mixture in an even layer. Brush the beaten egg over the potatoes. Top with parsley flakes and paprika, if desired. Bake for 45 minutes until the top is golden brown. Cut into 8 slices and serve hot. Top each slice with a few dashes of Tabasco sauce, if desired.

    Nutrition Facts

    Servings: 4 (2 pieces per serving)
    Serving size: 1/4 of recipe (10.9 ounces).
    Calories 333.90

    % Daily Value
    Calories From Fat  128.11  38%
    Total Fat 14.52g  22%
    Saturated Fat  8.41g  42%

    • Karista 1:38 pm on June 24, 2012 Permalink | Reply

      This looks fantastic! I love fish pies and will definitely be making this. Yummy! And so glad you are back to blogging. I absolutely understand the stresses of work and then trying to find a good clear mental moment to blog. I too seem to struggle with this managing maybe one post every 10 days to two weeks! Take good care of yourself! Enjoy Costa Rica and I hope you come back refreshed and rested. Delicious Wishes!

      • The Low Fat Chick 12:10 pm on July 3, 2012 Permalink | Reply

        Thanks Karista! You are so sweet. I will be sure to post pictures of the vacation. I hope to come back refreshed and be able to blog more again. 🙂 I think you do an excellent job with posting on your blog. You put forth such a lovely effort with your great pictures. Keep up the good blogging!

    • Responsibility199 9:24 am on July 2, 2012 Permalink | Reply

      I do like fish and an alternative way to cook it certainly caught my eye. I am addicted to halibut, by far my fave fish with walleye firmly in 2nd place. Any reason I couldnt sub out cod for one of these in this recipe?

      • The Low Fat Chick 12:08 pm on July 3, 2012 Permalink | Reply

        Sure! You could use any mild fish. You can also put a combination of cod (or halibut) with salmon, which makes it even meatier.

  • The Low Fat Chick 11:43 am on May 27, 2012 Permalink | Reply
    Tags: , , lemon, 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 12:31 am on April 16, 2012 Permalink | Reply
    Tags: , , lemon, , ,   

    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 11:10 pm on February 27, 2012 Permalink | Reply
    Tags: , , lemon, ,   

    Dijon Dill Shrimp with Roasted Asparagus 

    As a serious lover of asparagus, I reminisced the other day about how last summer in Madrid, Spain was the first time I tasted grilled asparagus with olive oil, sea salt, and lemon.  Because of these memories, I became fixated on this dish and decided to try it roasted in my oven. Well, what a better way to eat asparagus then topped with shrimp in a Dijon dill sauce.  The fresh flavors were so apparent in this light dish.  Very much a favorite of mine now, as this is a perfect date night dinner because it is simple, easy to make, and elegant enough to impress.


    2 Tbsp mayonnaise, reduced fat
    3 fresh dill sprigs, leaves picked
    1 shallot, minced
    1/2 lemon, juiced
    2 tsp stone ground mustard
    1/2 tsp salt
    1/4 tsp pepper
    2 lb large shrimp, peeled & deveined

    1 pound asparagus
    2 Tbsp extra-virgin olive oil
    4 garlic cloves, pressed
    1/4 tsp salt
    1/4 tsp pepper
    1/2 lemon, juiced


    Preheat the broiler on low for 15 minutes.

    Stir mayonnaise, dill, shallot, lemon juice, mustard, salt, and pepper in a large bowl.  Add shrimp to the bowl and toss to coat. Place shrimp on an aluminum foil lined baking sheet in a single layer.

    Broil shrimp for 5 minutes. Be careful because shrimp cooks very fast.

    Cover shrimp with aluminum foil to keep warm while preparing the asparagus.

    Preheat oven to 400°. Trim the bottom ends of the asparagus.

    Place asparagus on a large baking sheet. Drizzle with olive oil and garlic. Add salt and pepper. Toss to coat the asparagus evenly with oil.

    Roast asparagus, tossing around once, until they start to brown around the edges. About 12 to 15 minutes.

    Remove asparagus from the oven and squeeze lemon over asparagus.

    Serve asparagus topped with shrimp and drizzle with the Dijon Dill sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (16.8 ounces).
    Calories 341.65

    % Daily Value
    Calories From Fat  95.87  28%
    Total Fat 10.89g  17%
    Saturated Fat 1.5g  8%

  • The Low Fat Chick 5:08 am on November 7, 2010 Permalink | Reply
    Tags: , , , lemon, lobster,   

    Creamy Lobster Dip 

    I just love seafood dips so when I came across this lighter version, I became excited and definitely had to try it. I added lobster to the dip along with crab, which tasted awesome but if lobster is too much for your budget, just use crab meat.  The original recipe only included crab. Often seafood dips are high in calories but this dip is an exception to the rule and is thick and creamy. I gobbled it up! Serve with toasted baguette slices or toasted pita wedges.


    1/2 cup nonfat cottage cheese
    4 ounces light (reduced-fat) cream cheese
    2 large cloves garlic, finely minced
    1/2 teaspoon freshly ground pepper
    1/4 teaspoon Worcestershire sauce
    1/4 teaspoon Old Bay seasoning
    1/4 teaspoon cayenne pepper
    1 lobster tail meat, roughly chopped
    4 ounces crab meat, any shells or cartilage removed, drained and patted dry
    1/2 lemon, juiced


    • Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. If you do not have a sieve, place two paper towels in a strainer, add cottage cheese, and let the towels absorb the liquid. Transfer the cottage cheese to a food processor or blender; add cream cheese and blend until smooth.
    • Transfer to a medium saucepan and add garlic, pepper, Worcestershire, Old Bay and cayenne. Heat over low heat, stirring frequently, until warm, 2 to 3 minutes.
    • Add lobster, crab, and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from heat and serve immediately.

    Servings: 2 tablespoons.

    Calories: About 50 per serving.

Compose new post
Next post/Next comment
Previous post/Previous comment
Show/Hide comments
Go to top
Go to login
Show/Hide help
shift + esc
%d bloggers like this: