Strawberry Bruschetta

Servings

Servings Per Recipe: 12

Ingredients

• 24 slices French baguette
• 1 tablespoon margarine like spread
• 2 cups chopped fresh strawberries
• ¼ cup white sugar, or as needed

Directions

1. Preheat your oven's broiler. Spread a thin layer of margarine on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Repeat for other side of bread. Spoon chopped strawberries onto one side of each piece of toast, then sprinkle a small amount of sugar over the strawberries.
3. Place under broiler again until sugar is caramelizes, approximately 3 to 5 minutes. Serve immediately.

Nutritional Information

Amount Per Serving: Calories: 207, Total Fat: 3g, Cholesterol: 2.5mg, Sodium: 396.8mg, Total Carbs: 39.2g, Dietary Fiber: 2.5g, Protein: 5.8g

Elegant Seafood Bake

Servings

Servings Per Recipe: 8

Ingredients

• 1 pound halibut
• ½ cup white wine
• 1/8 teaspoon ground white pepper
• 2 tablespoons margarine like spread
• ½ cup chopped button mushrooms
• ¼ cup minced onion
• ¼ cup minced red bell pepper
• 2 tablespoons margarine like spread
• 2 tablespoons all-purpose flour
• 1 cup evaporated non-fat milk
• ½ pound crabmeat, flaked
• ¼ cup shredded low-fat Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees. Butter 8 small ovenproof ramekins.
2. Cut fish into 8 pieces and arrange in a shallow 9 x 13 inch baking dish. Pour wine over fish and sprinkle with 1/8 tablespoon ground white pepper.
3. Bake in preheated oven for 20 minutes or until fish flakes easily; keep oven on for final step.
4. Melt 2 tablespoons margarine in a large saucepan over medium heat. Sauté mushrooms, onion and red bell pepper until tender; remove from heat and set aside.
5. Melt remaining 2 tablespoons margarine in saucepan over low heat. Mix in flour and cook for 1 minute, stirring constantly until smooth.
6. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.
7. Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground white pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.
8. Remove fish from wine with slotted spoon and place 1 piece into each ramekin. Sprinkle crabmeat evenly on top followed by 2 tablespoons sauce and 1 ½ teaspoons cheese in each dish.
9. Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately.

Nutritional Information

Amount Per Serving: Calories: 241, Total Fat: 17.7g, Cholesterol: 16.5mg, Sodium: 583 mg, Total Carbs: 9g, Dietary Fiber: 0.3g, Protein: 9.2g

Roasted Asparagus

Servings

Servings Per Recipe: 4

Ingredients

• 1 lb asparagus
• 1 ½ tablespoons olive oil
• ½ teaspoon salt substitute like Mrs. Dash

Directions

1. Preheat oven to 425 degrees. Cut off the woody bottom section of the asparagus and discard. With a vegetable peeler, peel off the skin of the bottom 2-3 inches of the spears.
2. Place asparagus on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt substitute. Roll asparagus around until they are evenly coated with oil and seasoning.
3. Roast for 10-15 minutes, depending on your desired tenderness. Check frequently to prevent burning.

Nutritional Information

Amount Per Serving: Calories: 69, Total Fat: 5.3g, Cholesterol: 0mg, Sodium: 2 mg, Total Carbs: 4.7g, Dietary Fiber: 2.3g, Protein: 2.7g

Guilt-free Chocolate-Hazelnut Fondue

Servings

Servings Per Recipe: 8

Ingredients

• ½ ounce unsweetened chocolate, chopped
• 1 can (14 ounces) fat-free sweetened condensed milk
• Pinch of salt
• 3 tablespoons chocolate-hazelnut spread like Nutella
• ½ teaspoon vanilla extract
• Assorted cubed or sliced fresh fruit and angel food cake cube

Directions

1. In a small non-stick saucepan combine chocolate and half of the condensed milk. Heat over medium heat for 3 minutes, stirring until the chocolate is melted. Remove from heat and stir in the remaining milk. Sift coca and salt on top. Stir until thoroughly blended.
2. Return pan to heat and cook, stirring, for 3 minutes or until the fondue just begins to simmer. Remove from heat. Stir in the chocolate-hazelnut spread and vanilla until smooth. Serve warm dipping fruit and cake cubes into fondue.
3. This can be made up to four days before use and reheated in a saucepan or microwave, stirring occasionally. If needed, thin fondue by adding hot water by the teaspoon until the desired dipping consistency is reached.

Nutritional Information

Amount Per Serving: Calories: 165, Total Fat: 1.8g, Cholesterol: 6.4mg, Sodium: 71.9 mg, Total Carbs: 33g, Dietary Fiber: 0.9g, Protein: 4.4g