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December 24, 1993 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-12-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

Quality you can build on,

O.<

-0-24t,‘p t 41,

LOW-FAT page 86

a name you can trust.

2 teaspoons orange juice
1 cinnamon stick
Orange slice
Combine hot tea and orange
juice in a cup. Stir with cinna-
mon stick and garnish with an
orange slice. Makes one 6-ounce
serving. 0 grams fat per serv-
ing.

BRAN MUFFINS

2 cups whole-wheat pastry
flour
2 cups unprocessed
Miller's bran flakes
11/2 teaspoons baking
soda
2 egg whites
2 cups skim milk or nonfat
buttermilk
'/4 cup undiluted frozen ap-
ple juice concentrate,
thawed
Combine the dry ingredients
in a mixing bowl. Beat the egg
whites until stiff peaks form.
Add the liquid ingredients to
the dry ingredients, folding the
egg whites last. Bake 20 min-
utes in non-stick muffin tins in
a preheated 400 degree oven.
Makes 12 large or 24 small
muffins. Trace of fat per muf-
fin.

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II COLORWMKS STUDIO OF IVERIOR DESIG\

2 lbs. potatoes, washed
and grated coarsely
1 large onoin, finely
chopped
1 cup mashed tofu
1 /4 teaspoon black pepper
6 egg whites
3 tablespoons canola oil
Preheat the oven to 350 de-
grees. Combine the potatoes,
onions and tofu. Mix the pepper
and egg whites into the potato
mixture. Pour the oil into a
9x13-inch baking dish and put
it into the oven for a few min-
utes just to heat oil. Turn the
mixture into the baking dish.
Bake 60 to 70 minutes until the
mixture is crusty on top. Serve
with plain non-fat yogurt.
Serves 12-16. 1 gram fat per
serving.

'

STRAWBERRY ANGEL
MOUSSE

- ; •

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U

2 packages unflavored
kosher gelatin
1 1/3 cups water
1 package frozen straw-
berries (no sugar added)
3 egg whites
1 angel food cake,
prepared
Fix gelatin according to di-
rections; place in refrigerator
and let partially set. Put straw-
berries in blender, add to jello
mixture. Beat egg whites in
mixing bowl until stiff; fold into
jello mixture. Pour into 9x13
pan and refrigerate overnight.
Serves 12-16. 1 gram fat per
serving.

PEAR SORBET

2 medium pears, pared
and chopped
2 tablespoons lemon juice
2 teaspoons orange-
flavored ex-tract or
brandy extract
1 /2 cup orange juice
Combine pears and lemon
juice; freeze until pears are icy,
1 to 2 hours. Place in blender or
food processor; add remaining
ingredients and process until
smooth. Serve immediately.
Makes 4 servings, 1/2 cup each.
0 grams fat per serving.

BUTTERMILK-HERB
DRESSING

1 cup buttermilk
1 tablespoon prepared
mustard
1 teaspoon minced onion
1 /2 teaspoon dried dill weed
2 teaspoons finely
chopped parsley; or 1
teaspoon dried parsley
flakes
freshly ground black
pepper
Combine all ingredients in a
jar, cover tightly and shake to
blend. Chill overnight or for sev-
eral hours. Shake well before
serving. Can be stored in the re-
frigerator tightly covered, about
one week. This is a very thin
dressing. Use on tossed salad.
Yield: 1 cup, 1 tablespoon per
serving. Less than 1 gram fat
per serving. ❑

Campaign '94
Video Airs

"One By One We Made A Dif-
ference" is the slogan for a video
specially produced by the Jew-
ish Federation of Washtenaw
County for Campaign '94.
It depicts the ways in which
individual donations go toward
support for Jewish causes.
The video can be seen on Ann
Arbor Community Access Tele-
vision Cable Channel 9. Show-
ings will be: Jan. 6 — 6:05 p.m.;
Jan. 9 — 7:05 p.m.; Jan. 13 —
10:05 a.m. and 11:05 p.m.; Jan.
16 — 5:35 p.m.; Jan. 20 — 8:35
p.m.; Jan. 23 — 9:05 p.m.; Jan.
27 —11:55 a.m.; Feb. 3 at 4:35
p.m. and 6:05 p.m. ❑

In 1972 Sandy Koufax
became the youngest mem-
ber elected to the Pro
Baseball Hall of Fame. But
he has also gone down in his-
tory for refusing to take the
field on the first day of the
1965 World Series. It was
Yom Kippur and Koufax
went to shul instead.

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