Low Fat Chocolate Chips Cookies Kosher Dairy Recipes

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LOW-FAT EGGPLANT PARMESAN (KOSHER-DAIRY)



Low-Fat Eggplant Parmesan (Kosher-Dairy) image

This is one of my favorite dishes. It's a great dish for entertaining buffet style, or for a dairy family meal.It does require some preparation work.. but it's worth every bite! Everything can be prepared in advance and kept well covered in the refrigerator for up to two days.

Provided by Smadars Sane Way Cc

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/8 kg eggplants (about 2 medium)
5 egg whites
5 tablespoons water (cold tub)
2 1/4 cups plain breadcrumbs (dry)
2 1/2 cups fresh tomatoes (chopped with all juices)
4 garlic cloves (minced)
1/2 cup onion (fresh, chopped)
1 tablespoon fresh basil (chopped, or 1 tsp dried)
1 tablespoon olive oil
1/2 cup 1% low-fat milk
olive oil flavored cooking spray (Pure , Pam)
250 g fat free mozzarella cheese (shredded)
1/4 cup parmesan cheese (grated)
salt
fresh grated black pepper, as desired

Steps:

  • Preheat over to 400°F.
  • Line a large baking sheet with baking paper (or foil) and spray with olive oil spray.
  • Peel eggplants, and cut crosswise into ~1/4"-thick slices.
  • Beat egg whites + water in a shallow dish, and dip eggplant into egg whites, then into bread crumbs, pressing crumbs and cover thoroughly eggplant all over.
  • Arrange the eggplant on prepared baking sheet and spray olive oil spray over eggplant slices.
  • Bake for 30 minutes, turning eggplant over after 20 minutes until golden-brown. (To prepare the entire amount I had to do this twice).
  • Heat olive oil in pan, saute the onion until tender, add garlic and basil, and as soon as you smell the garlic add tomatoes with all the juices.
  • Lower flame, add milk and continue to saute for 2-4 minutes until tomatoes are tender and pan full of fluids.
  • Spoon 1/3 of Tomato Sauce Mixture from pan and spread into sprayed baking dish. 39X25 Cm Baking Dish (or 9-inch square).
  • Place half of eggplant over sauce.
  • Spoon 1/2 of remaining Tomato sauce over eggplant.
  • Sprinkle half of mozzarella on top.
  • Repeat with remaining eggplant, tomato sauce and mozzarella.
  • Sprinkle Parmesan on top and bake for 20 minutes - until eggplant is piping hot and sauce & cheese is bubbly.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 259.8, Fat 4.8, SaturatedFat 1.3, Cholesterol 9.1, Sodium 549.9, Carbohydrate 35.6, Fiber 7.6, Sugar 8.5, Protein 20.1

LOW FAT HOMEMADE EASY PIZZA (KOSHER-DAIRY)



Low Fat Homemade Easy Pizza (Kosher-Dairy) image

This Pizza is not only real easy to prepare, it's rich, tasty and smells so good you can hardly wait... The children can assist, so you can make it a family project leading to a delicious nutritious dinner - especially on those cold winter nights.

Provided by Smadars Sane Way Cc

Categories     European

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

1 1/4 cups lukewarm water
1 teaspoon sugar
1 (1/4 ounce) packet active dry yeast
1 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
250 g prepared pizza sauce (I use Osem)
1 tablespoon sugar
1 tablespoon dried oregano
200 g shredded part-skim mozzarella cheese
100 g shredded whole milk mozzarella cheese

Steps:

  • Dough::.
  • Allow yeast rise with water and sugar.
  • Add flour, salt and oil - and work to a flexible comfortable to work with dough. (you might need some more flour).
  • Set aside covered in a warm place for 20-30 minutes to rise.
  • Preparing the Pizza::.
  • Preheat oven to 400°F.
  • On a floured surface, flatten the dough to the size of the desired baking pan, using a rolling pin. (A cookie pan is suitable).
  • Spread tomatoes sauce, sugar, oregano and cheeses.
  • Bake for 20 minutes, until chesses are bubbly and pizza edges are golden brown.
  • Enjoy!
  • Nutritional Values Per 1 serving: 221.5 Calories, 29.3 grams Carbohydrates, 8.7 grams Protein, 7.3 grams Fat, 9/7 milligrams Cholesterol, 29.66% Fat!

Nutrition Facts : Calories 121.8, Fat 6.9, SaturatedFat 2.6, Cholesterol 12.9, Sodium 262.8, Carbohydrate 9.3, Fiber 0.4, Sugar 1.3, Protein 5.6

LOW FAT YELLOW CAKE (KOSHER-DAIRY)



Low Fat Yellow Cake (Kosher-Dairy) image

Have you ever thought it's possible to bake a delicious, moist, low fat yellow cake? well, yes it is! I made some experiments in the kitchen and came out with this unbelievably amazing yellow. Very easy to prepare. Here it is, finally!!!

Provided by Smadars Sane Way Cc

Categories     Kosher

Time 55m

Yield 20 serving(s)

Number Of Ingredients 10

150 g butter (melted)
2 cups sugar
3 eggs
2 egg whites
2 teaspoons vanilla extract
2 3/4 cups flour
10 g baking powder
1 teaspoon kosher salt
1 cup 1% low-fat milk
3/4 cup 2% low-fat milk

Steps:

  • Preheat oven to 360°F.
  • Dump corner of paper towel in butter and grease baking pan, square or round.
  • Mix all ingredients in bowl #1 using a hand mixer (high speed).
  • Manually, mix all ingredients in bowl #2.
  • Spoon one spoon of flour mixture and evenly flour the greased baking pan.
  • Gradually and alternately add mixture #1 & #3 to flour mixture, using a hand mixer (medium-low speed), until mixture is homogenous and smooth - it's not a thin mixture.
  • Bake 45 minutes until cake is ready: golden-brown, dry and bouncy to touch.
  • Enjoy!

Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 4.3, Cholesterol 49.1, Sodium 224.2, Carbohydrate 34.4, Fiber 0.5, Sugar 21.3, Protein 3.9

RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)



Rich Low Fat Chocolate Cake (Kosher-Dairy) image

The ultimate birthday cake! This cake is so delicious, moist and rich, you won't believe it has less than 30% fat. Top it with chocolate syrup, sprinkle to decorate and don't forget the candles....

Provided by Smadars Sane Way Cc

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

125 g margarine (soft)
1 1/2 cups sugar (300 grams)
2 whole eggs (120 grams)
1 egg white (35 grams)
4 tablespoons cocoa (stuffed - 80 grams)
3 1/2 cups prepared chocolate pudding (Swiss Miss Low-Fat - 400 grams)
2 cups self rising flour (280 grams)
75 g natural applesauce

Steps:

  • Preheat oven to 390 degrees F. (180 C).
  • Grease baking pan with a little bit of the margarine.
  • Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
  • Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
  • Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
  • When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
  • To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
  • Enjoy!
  • *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
  • 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!

Nutrition Facts : Calories 217.7, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.1, Sodium 275.3, Carbohydrate 34.6, Fiber 0.9, Sugar 21, Protein 3.8

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)



Low-Fat Velvety Cauliflower Soup (Kosher-Dairy) image

A great satisfying savory soup with gentle creamy texture for a dairy meal, or a ‎light meal, with or without company... ‎ Very easy to prepare, and in less than 30 minutes the aroma gathers everybody ‎to the table.‎ Enjoy!‎

Provided by Smadars Sane Way Cc

Categories     Cauliflower

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

700 g cauliflower heads, - 1 x-large chopped roughly
200 g celery & leaves, about 3 stalks chopped
75 g onions, about 1/2 chopped
2 teaspoons olive oil
2 teaspoons butter
20 g flour, - 2 stuffed tablespoons
1 teaspoon cream of tartar
1 tablespoon chicken consomme, Chicken Style Pareve
1 tablespoon dried thyme, fresh
2 cups water
2 cups 1% low-fat milk
salt
pepper, freshly grounded

Steps:

  • Heat the oil in a large pot.
  • Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
  • When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
  • Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
  • Add a small amount of water and diluite the dough. Make sure there are no lumps.
  • Slowly add the rest of the water and combine all.
  • Add consomme and mix.
  • Add cauliflowers and mix.
  • Add thyme and milk and mix.
  • Taste and add salt and freshly grounded pepper.
  • Bring to a boil: be careful it might boil-over!
  • Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
  • At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
  • Serve hot and enjoy!

Nutrition Facts : Calories 56.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 57, Carbohydrate 7.8, Fiber 2, Sugar 4.1, Protein 2.9

DAIRY-FREE, GLUTEN-FREE CHOCOLATE CHIP COOKIES



Dairy-Free, Gluten-Free Chocolate Chip Cookies image

These allergy-friendly chocolate chip cookies are made with gluten-free flour and vegan butter and vegan chocolate chips.

Provided by Avery

Categories     Chocolate Chip Cookies

Time 25m

Yield 36

Number Of Ingredients 8

2 ½ cups gluten-free all-purpose flour (such as King Arthur®)
1 teaspoon baking soda
½ teaspoon salt
2 cups light brown sugar
½ cup vegan butter (such as Earth Balance®), softened
2 large eggs
1 ½ teaspoons vanilla extract
1 ½ cups vegan chocolate chips (such as Enjoy Life®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk together flour, baking soda, and salt.
  • Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
  • Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 24.6 g, Cholesterol 10.3 mg, Fat 7.3 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 99.3 mg, Sugar 12.2 g

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