Dear Jeanne: I would appreciate it if you could revise this recipe to a low-fat, low-sugar version Thank you.
- Mary Iglar, Greenfield, Wis.
Dear Mary: I substituted water for some of the oil with great success and reduced the amount of seeds and nuts to lower the fat even further. I also found a low-fat Ramen soup mix to use instead of the regular mix. I reduced the sugar slightly, as well. This is a good, crunchy salad when served immediately. It loses it crunch the longer it sits, but the flavor is still good.
- Each serving contains approximately: Original Recipe: 402 calories; no cholesterol; 32 gm fat; 238 mg sodium; 6 gm protein; 26 gm carbohydrates. Revised Recipe: 157 calories; no cholesterol; 8 gm fat; 275 mg sodium; 4 gm protein; 20 gm carbohydrates.
Dear Readers: If possible, cheesecake is becoming even more popular than ever as overall cheese consumption continues to rise. Since 1970, per capita consumption of cheese has increased dramatically throughout the country. California, the largest milk-producing state, and a leading producer of cheese, offers more than 70 types of cheese.
Ricotta is an Italian-style fresh cheese similar to cottage cheese, but it has a smoother texture and a slightly sweeter taste perfect for desserts. Pumpkin is always one of the top choices for Halloween, and it remains a favorite all during the upcoming holiday season. The combination of pumpkin, a naturally nutritious and fat-free ingredient, and low-fat ricotta cheese in this light, low-fat pumpkin cheesecake is surprisingly rich-tasting. In fact, it is so incredibly delicious that it is sure to become a family favorite for holiday entertaining, or any other time of the year when you want an easy-to-make and sure-to-please dessert.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas.
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Recipes
COLESLAW CRUNCH SALAD
1 pound bag rainbow coleslaw mix (broccoli hearts, cauliflower, carrots and red cabbage)
2 (2.8-ounce) packages Ramen soup (beef or chicken)
1 cup sunflower seeds, toasted
1 cup slivered almonds, toasted
1 bunch green onions, chopped
1 cup vegetable oil
1/2 cup sugar
1/3 cup white vinegar
In a large bowl, combine coleslaw mix, noodles from Ramen packages (reserve seasoning packets), sunflower seeds, almonds and green onions. In a small bowl, combine oil, sugar, vinegar and reserved seasoning packets. Stir until sugar is dissolved.
Pour dressing over salad and toss to combine. Serve immediately. Makes 12 servings.
LOWER-FAT COLESLAW CRUNCH SALAD
1 pound bag rainbow coleslaw mix (broccoli hearts, cauliflower, carrots and red cabbage)
2 (2.8-ounce) packages low-fat Ramen soup (beef or chicken)
1/4 cup sunflower seeds, toasted
1/4 cup slivered almonds, toasted
1 bunch green onions, chopped
1/4 cup canola oil
1/2 cup water
1/3 cup sugar
1/3 cup white vinegar
In a large bowl, combine coleslaw mix, noodles from Ramen packages (reserve seasoning packets), sunflower seeds, almonds and green onions. In a small bowl, combine oil, water, sugar, vinegar and reserved seasoning packets. Stir until sugar is dissolved.
Pour dressing over salad and toss to combine. Serve immediately. Makes 12 servings.
CALIFORNIA PUMPKIN CHEESECAKE
2 teaspoons butter
8 graham-cracker squares, crushed
21/2 pounds low-fat ricotta cheese
1 large egg white
1 teaspoon canola oil
1 teaspoon nonfat dry milk
3 tablespoons unbleached all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 can (14 ounces) sweetened condensed skimmed milk
1 tablespoon pure vanilla extract
1 can (16 ounces) solid-pack pumpkin
Preheat the oven to 400 F. Spread the butter evenly over the bottom and sides of a 9-inch spring-form pan. Add the graham-cracker crumbs and rotate the pan to evenly coat the entire inner surface with the crumbs (more crumbs will end up on the bottom of pan). Set aside.
Combine the remaining ingredients in a food processor and blend until satin smooth. Pour the mixture into the prepared crust and bake for 15 minutes. Reduce the oven temperature to 275 F and bake and additional 11/4 hours. Turn off the heat, but leave the cake in the oven to cool. Remove from the oven, cover, and refrigerate before serving. Makes 14 servings.
- Each serving contains approximately 238 calories; 44 mg cholesterol; 8 gm fat; 163 mg sodium; 13 gm protein; 29 gm carbohydrates.