Content tagged with “Low saturated fat” (Page 122)
Very Lemon Pie
Lemon zest, pulp and juice are combined with eggs and sugar to make the custard for this tangy pie.
Olive oil and pine nuts are a simple addition to sautéed spinach.
Penne with Artichoke Sauce
Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.
Whisking an egg yolk at the end yields a creamy, decadent result in this lemony artichoke soup. Make it a meal: Make...
Chicken & Green Papaya Salad
Lean boneless, skinless chicken breasts take a trip to Asia when tossed with unripe papaya, grated carrots, garlic,...
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...
Fennel à la Grecque
Here fennel is cooked in the traditional French technique, a la grecque, which is a term for cooking vegetables in an...
Couscous with Currants
Roasted garlic and lemon dress this couscous salad. Currants and tomatoes add sweet counterpoints to the tangy dressing...
Salad of Mixed Greens
Use the best greens available at your grocery store or farmers' market for this simple salad. A combination of...
Malt extract feeds the yeast and gives these crusty rolls a lovely golden hue.
Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like,...
Black-Eyed Pea Spread
Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.
Buttermilk Pound Cake
Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination...