CREAM LIGHT RECIPES
CREAMY, LIGHT MACARONI AND CHEESE RECIPE | COOKING LIGHT
We aimed high for this makeover of a beloved classic: a mac and cheese with all the ooey, gooey cheesiness of the original yet with far fewer calories and saturated fat. Our brilliant discovery? Butternut squash. Simmered in milk until tender and pureed, the squash creates a luscious sauce and gives the bake a gorgeous orange color. A trio of standout cheeses gives the mac its melty factor. The final tally is impressive: Our makeover shaves 500 calories and 30 grams of sat fat off the original.
Provided by Sidney Fry, MS, RD
Total Time 85 minutes
Yield Serves 8 (serving size: 1 1/3 cups)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Nutrition Facts : Calories 390, CarbohydrateContent 53.9 g, CholesterolContent 31 mg, FatContent 10.9 g, FiberContent 3.2 g, ProteinContent 19.1 g, SaturatedFatContent 6.1 g, SodiumContent 589 mg
QUICK VANILLA BUTTERCREAM FROSTING RECIPE | FOOD NETWORK
Whip up this fan-favorite Quick Vanilla Buttercream Frosting recipe. It's fluffy, light and the perfect professional finish to any cake or cookie.
Provided by Food Network
Categories dessert
Total Time 12 minutes
Prep Time 2 minutes
Cook Time 10 minutes
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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LIGHT CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. —Diane Roth, Adams, Wisconsin
From tasteofhome.com
Total Time 01 hours 25 minutes
Category Desserts
Calories 311 calories per serving
From tasteofhome.com
Total Time 01 hours 25 minutes
Category Desserts
Calories 311 calories per serving
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
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