Download e-book for kindle: 101 Low Calorie Recipes by Corinne T. Netzer

By Corinne T. Netzer

A set of low-calorie recipes for weight-conscious readers. This cookbook covers every little thing from uncomplicated, one-dish foodstuff to making plans a celebration.

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P Peel, small saucepan with the water and sugar and cook gently for 6 2 dessert untilapples soft. 2 tbspMeanwhile, water peel the bananas and cut into chunks. Add to the a the butter and cook together for about 4 minutes until caramel 1 tsp sugar a squeeze of lemon juice, then remove from the heat. Set aside until warm, or completely as you prefer. 2 bananas Divide the fruit compote between serving bowls and top each 20g butter with yoghurt. Dust lightly with cinnamon and ginger. Serve w almond biscuits – either whole or crushed and sprinkled on top Squeeze of lemon juice, to taste 400g plain yoghurt 2 pinches of ground ginger 2 pinches of ground cinnamon To serve 8 almond biscuits This is a great way to use up odds and ends in the fruit bowl during (seeduring page 96) Or the summer, if you have more berries than you need or so becoming too soft, mash them with a fork and use instead of the coo 51 Lemon pain perdu Serves In a 4large bowl, beat the egg yolks, cream, milk and sugar toge with a fork until evenly combined.

Remove from the heat and set aside. 3 firm, ripe Conference pears Peel, halve and core the pears, then cut into thick wedges. 1 tbsp granulated sugar Scatter the sugar in a non-stick ovenproof pan and heat gentlybutter until melted, then cook to a light golden caramel. Add 25g salted the pear wedges and toss to coat in the caramel. Add the butte allow to melt,plus then stir the sherry vinegar into the buttery 100mland sherry vinegar, a littlecaramel. extra forSpoon the the caramel sauce over the pears until they are coated and golden, then transfer the pan to the oven and cook dressing if needed the pears are soft, about 5 minutes.

Trim the pork fillets of any si Serves 4–6 a sharp knife, slice down the middle of each fillet without cu way through, so you can open it out like a book. Season with 2 pork fillets (tenderloins), place 10 prunes in a line along the middle of each fillet. Brin about 400–450g each the fillet back together to enclose the prunes. 20 ready-to-eat pitted Lay 5 slices of Parma ham on a board, overlapping them to f prunes the same length as one of the pork fillets. Place the pork fille of the sheet and roll it tightly in the Parma ham.

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101 Low Calorie Recipes by Corinne T. Netzer

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