300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3
cup light cream few chopped glace cherries to garnish (or used dried cranberries) Coriander leaves to garnish
Squash and Plantain Puree Ingredients: 2 Frieda's Plantains, peeled and chopped 1 1/2 cups chicken broth 2 cups Frieda's Squash (any type), cooked and mashed 1/4
cup light cream 1/4 cup dairy sour cream 2 tablespoons butter or margarine 1/4... Continue reading →
2 fresh coconuts, drained, liquid reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed, seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons curry paste (available in Asian markets) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves 1 tablespoon cornstarch 1/2
cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved toasted grated coconut
Alfredo Sauce Ingredients: 1 cup low - fat milk 1 1/2 T. cornstarch 1 Cup reduced sodium chicken broth 1/4
cup light cream chees...
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4
cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
LIGHT CREAM CHEESE FROSTING — 3/4
cup light cream cheese (170g)-- 1/2 cup greek yogurt (125g)-- 2tbsp honey — 1tsp vanilla extract
In yet another bowl, whisk together 3 Tbsp ganache to 2/3
cup light cream.
Add 2
cups light cream and reduce over high heat, stirring constantly.
Not exact matches
Yogurt
Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons
light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Vanilla
Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
4 tablespoons butter 1/2
cup light brown sugar, lightly packed 1/2
cup pumpkin puree 3 tablespoons heavy
cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C
light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour
cream (I used
light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
For the Cheesecake: 32 ounces
cream cheese, at room temperature 3/4
cup granulated sugar 1/2
cup light brown sugar 2
cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy
cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
reduced - fat
cream cheese, softened 1
cup packed
light brown sugar 2 1/2 tsp.
Ingredients: Cinnamon Sugar Cookies 2 1/4
cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted butter, softened 2/3
cup packed
light - brown sugar 1/3
cup granulated sugar 2 large eggs 3 Tbsp sour
cream 1/2 tsp vanilla extract
Ingredients 8 ounces organic cultured
cream cheese 1/4 - 1/3
cup light colored raw honey 1
cup raw, organic or grass - fed milk...
In the bowl of a standmixer,
cream the butter with the remaining
cup of sugar until
light in color and fluffy (1 - 2 minutes).
In the bowl of a stand mixer or in a large bowl with a hand held mixer,
cream together butter and remaining 1 1/3
cup sugar for about 3 minutes on high speed until
light and fluffy.
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed
cream of mushroom soup (
light version works too) 1
cup sour
cream (low - fat sour
cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano cheese
cumin juice of 1/2 a lime 1/3
cup light sour
cream 1/2
cup black beans 4
cups cooked southwestern blend or other pasta Tequila - lime flank steak (recipe follows) Cilantro (optional) Shredded cheese (optional)
FOR THE GLAZE (OPTIONAL) 1
cup heavy
cream 1/2
cup packed
light brown sugar 1 tablespoon
light corn syrup 1 teaspoon pure vanilla extract 2 (3 - inch - long) cinnamon sticks
1
cup water 1/4
cup unsalted butter 2 tablespoons
light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar Vanilla ice
cream Homemade magic shell
For the Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4
cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1
cup butter, softened to room temperature 1 3/4
cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2
cup milk (1 % or above), room temperature 1/2
cup sour
cream (
light or regular), room temperature
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour
creamcream
1 1/2
cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon
cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s milk chocolate candies
1
cup black beans, drained and rinsed 7 ounces Romaine lettuce 1
cup diced tomatoes 4 ounces Cabot Sharp
Light Cheddar, grated (about 1
cup) 1/4
cup chile peppers 1/4
cups Cabot
Light Sour
Cream 1
cup salsa 40 corn tortilla chips, baked
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice
Cream 1 15 - ounce can
light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
So while these are by no means diet food, they are much
lighter than most of the recipes for creamy delicious enchiladas I've come across, for example I cut 4
cups of cheese and swapped full fat sour
cream for fat free greek yogurt.
1 can coconut milk (not
light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2
cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1
cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2
cup dry white wine 2
cups reduced - sodium chicken broth 3 tablespoons Cabot
Light Sour
Cream 1
cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
1 (8 - ounce) carton regular or
light sour
cream 3/4
cup regular or
light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour
cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper.
Chocolate Glaze 9 ounces dark chocolate, finely chopped 1
cup heavy
cream 1 1/2 tbsp
light corn syrup 2 tsp vanilla extract
FOR THE CHOCOLATE SAUCE 1
cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4
cup heavy
cream 2 tablespoons
light corn syrup 1
cup powdered sugar, sifted 1 teaspoon vanilla extract
3/4
cup heavy
cream or coconut milk 1/2
cup light brown sugar, firmly packed 1/2
cup unsalted butter or dairy - free margarine 1 (3 1/2 - ounce) can flaked coconut, about 1 1/3
cups
Ingredients: 2 1/2
cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4
cup butter, softened 3/4
cup granulated sugar 3/4
cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour
cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4
cup granulated sugar 1 1/4 tsp cinnamon
14 ounces new potatoes 4 eggs 6 green onions, white and
light green parts only, thinly sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4
cup sour
cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
Ingredients 2
cups heavy
cream 2
cups whole milk 6 egg yolks 1/3
cup light corn syrup 1/3
cup sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 tablespoon plus 1 teaspoon cinnamon 1/4 tsp salt
-- 2 large, firm apples (Cooking
Light recommends Pink Lady or Honeycrisp)-- Cooking spray — 4 tablespoons brown sugar, divided — 2 1/2 tablespoons butter, melted and divided — 3/4 teaspoon ground cinnamon, divided — 2 tablespoons old - fashioned rolled oats — 1 teaspoon all - purpose flour — 1/4 teaspoon kosher salt — 1 1/2
cups low - fat vanilla ice
cream
2/3
cup (160 ml) half - and - half
cream or
light cream, at room temperature (Half - and - half
cream is a mixture of
cream and whole milk and contains 10 - 12 % butterfat.)
1
cup frozen corn 1/2
cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4
cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1
cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2
cup light sour
cream or
light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1
cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded
light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour
cream
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened
cream cheese 1/2
Cup light sour
cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3
Cup shredded mozzarella cheese
1
cup granulated sugar 1/4
cup water 2 tbsp
light corn syrup 3/4
cup heavy
cream 5 tbsp butter 1 1/2 tsp sea salt 1/4
cup bourbon 1 tsp vanilla
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs scant 1/3
cup (55g) packed
light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy
cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy
cream, to serve Preheat the oven to 180 °C / 350 °F.
In another large bowl,
cream together the butter and the 1
cup sugar until the mixture is fluffy and
light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.
I made this last night with Lyle's, loosely packed
light brown sugar, a heaping portion of the cocoa powder, about 8 ounces of good Belgian semi-sweet chocolate, and 200 ml heavy
cream (so closer to 3/4
cup I think?
Ingredients 1 can Pillsbury Crescent Rolls 1/2
cup pumpkin puree 4 tbsp
light brown sugar 1 tsp pumpkin pie spice
Cream che...
2/3
cup heavy
cream = 155 grams 1/2
cup light corn syrup = 155 grams 1/3
cup dark brown sugar = 67 grams 1/4
cup cocoa powder = 25 grams 6 oz.
6 tablespoons unsalted butter at room temperature plus more for pan 1/4
cup sliced almonds 1/3
cup roughly chopped almonds 4 tablespoons packed
light brown sugar 1-1/2
cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4
cup sour
cream 1/2
cup heavy
cream 4 ounces bittersweet chocolate, finely chopped