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Content tagged with “Easter”

Light & Fluffy Biscuits
A combination of all-purpose flour and cake flour produces a light, tender low-fat biscuit. Serve with dinner or for...
Cauliflower with New Mornay Sauce
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive...
Crème Caramel
This crème caramel is a far cry from the usual four-yolk custard, yet it is rich and golden with a full caramel flavor...
Out-with-the-Cream Puffs
Traditional cream puff recipes use 1/2 cup butter and 4 to 5 whole eggs. We've reduced the fat to 2 tablespoons...
Good Egg Casserole
Turkey sausage, potatoes and green chiles star in this easy, cheesy brunch casserole.
Lemon Sponge Pudding
A perennial favorite, this lemony sponge pudding has been lightened by using low-fat milk and fewer egg yolks.
Pork Tenderloin with Fennel
A garlicky fennel-seed crust and a delicate sauce enriched with pureed fresh fennel are delicious accompaniments to...
Sweet Cheese Strudel
Phyllo dough, low in calories and fat, is a crisp counterpoint to the creamy cheese filling in this luscious strudel.
Leek & Gruyere Quiche
This vegetarian tart would be a nice main dish for a shower or brunch.
Soft Whole-Wheat Dinner Rolls
Finding tasty, healthy, whole-grain dinner rolls in the supermarket or even at a local bakery can be a challenge. Here...
Risotto with Edamame, Arugula & Porcini
Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green...
Spice-Rubbed Game Hens with Rhubarb-Date Chutney
Tart rhubarb simmered in cider vinegar with chopped dates, brown sugar and cinnamon makes an excellent chutney to...
Arugula & Strawberry Salad
A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged...
Pork Medallions with Fig & Port Wine Sauce
This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
Asparagus with Fresh Tomato Garnish
This quick raw “tomato sauce” makes a beautiful, elegant topping for asparagus spears. This is a great dish for...
Pork Tenderloin "Rosa di Parma"
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di...
Pork Tenderloin Stuffed with Porcini Mushrooms
Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.
Eggs Italiano
This sophisticated take on Eggs Benedict swaps a full-flavored, chunky vegetable medley for Canadian bacon and...
Cheese Blintzes
Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them,...
English Trifle
Fresh fruit and angel food cake lighten this classic. A light custard, made with meringue and fat-free milk, drops the...
Lemon-Mint Sorbet
Inspired by a favorite family mint julep recipe, this sorbet can be served as dessert or as an intermezzo course.
Salad of White Beans & Greens (Fasolia me Horta)
During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the...
Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...
Leg of Lamb Stuffed with Bulgur & Poppy-Seed Pilaf (Gemisto Arni me Pilafi)
Ask the butcher to partially bone the leg of lamb, removing the aitchbone, hip bone and leg center bone, but to leave...
Leek Pie (Prasopita)
The traditional Easter version of prasopita is quite high in fat, but this Lenten version is equally delicious. If you...
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