Archive for June, 2013

Spiced Pumpkin Custard

Ingredients ‐Canola oil cooking spray ‐3/4 cup Splenda ‐1/2 tsp table salt ‐1 tsp cinnamon, ground ‐1/4 tsp cloves, ground ‐1/2 tsp ginger, ground ‐3 large eggs ‐1‐15oz can 100% pure pumpkin (not pie filling) 1‐12oz can evaporated low fat milk (no sweetened condensed milk) Directions ‐Preheat oven to 325°F. ‐Lightly spray 8‐1/2 cup ramekins […]

Turkey Francese

Ingredients ‐1/2 cup parmesan cheese, grated ‐1/4 cup fresh parsley, chopped ‐1/4 cup skim milk ‐1 cup liquid egg substitute (egg whites) ‐1 lb. Skinless turkey breast, cut into cutlets ‐1/2 cup Chablis (or chardonnay) wine ‐1/2 cup chicken stock Directions ‐Mix parmesan cheese and parsley ‐Mix eggs and milk together. Dip cutlets into milk […]