I WE CHARGE

I Food

Fat-Saving Tips,
No Diet Required

N O
FEES D

PHYLLIS STEINBERG
Special to The Jewish News

o you have 10 pounds that
you would like to lose, but
you can't seem to make
them disappear?
Those unwanted pounds plague
people because they are the hardest to
shed. Here are some recipes from
Jenny Craig's No Diet Required book;
they are low in fat but not typical
diet foods.

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29807 Northwestern Hwy.

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32902 Middlebelt Rd. • Farmington Hills
Phone 626-4656 • Fax 626-5977

Serving The Jewish Community For Over 50 Years!

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30533 N. WOODWARD -
Vi i- ROYAL OAK
(3 Blocks South of 13 Mile)

Hal., Ca.

LEMON CREAM PIE
1 cup low-fat cinnamon graham
cracker crumbs (about 7
crackers)
1/4 cup reduced-calorie margarine,
melted
3/4 cup sugar
1/4 cup plus 3 tablespoons
cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup nonfat buttermilk
1/2 cup fat-free egg substitute
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
2 1/2 cups frozen reduced-calorie
whipped topping, thawed
Lemon zest (optional)
Lemon rind curls (optional)
Fresh mint sprigs (optional)
1. Combine cracker crumbs and mar-
garine; stir well. Press intp bottom
and up sides of a 9-inch pie plate.
Bake at 350 degrees for 8 to 10 min-
utes or until golden. Remove from
oven; let cool on a wire rack.
2. Combine sugar, cornstarch, and
salt in a saucepan; gradually stir in
water and buttermilk. Cook over
medium heat, stirring constantly,
until mixture comes to a boil. Cook
1 minute.
3. Gradually stir about one-fourth
of hot mixture into egg substitute;
add egg substitute mixture to remain-
ing hot mixture, stirring constantly.
Cook over medium heat, stirring

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CHILI FRIES
1 1/2 pounds baking potatoes,
peeled and cut into thin strips
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
.114 teaspoon ground cumin
Combine all ingredients in a bowl,
and toss well. Arrange potatoes in a
single layer on a baking sheet. Bake
at 450 degrees for 35 minutes or
until golden. Yield: 4 servings.

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Dairy & Saturday 10-6 Ei
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constantly, 2 minutes or until thick-
ened. Remove from heat; stir in 2
teaspoons lemon rind and lemon
juice.
4. Spoon lemon mixture into pre- S
pared crust. Cover; chill at least 2
hours. Spread whipped topping over
filling just before serving. If desired,
garni'Sh with lemon zest, lemon rind
curls, and fresh mint sprigs. Yield: 8
servings.

VEGETABLE FRITTATA
Olive oil-flavored vegetable
cooking spray
1 tablespoon sliced green onions
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1/2 cup diced sweet red pepper
1/4 cup chopped fresh broccoli
flowerets
1 1/2 cups fat-free egg substitute
2 tablespoons grated Parmesan
cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried crushed red
pepper
3 tablespoons crumbled feta cheese
1. Coat a nonstick skillet with cook-
ing spray; place over medium-high
heat until hot. Add onions and garlic;
saute 2 minutes. Add mushrooms,
sweet red pepper, and broccoli, saute
3 additional minutes.
2. Combine egg substitute and
next 6 ingredients in a small bowl,
stirring well; pour over vegetable
mixture. Cover; cook over medium
heat 10 minutes or until egg substi-
tute mixture is set. Sprinkle with feta
cheese, and serve immediately. Yield:
4 servings. El

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