Advertisement

Content tagged with “High calcium” (Page 26)

Cauliflower with New Mornay Sauce
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive...
Quiche Lorraine Light
Our ham-and-cheese studded quiche goes lighter with fewer egg yolks and a blend of nonfat milk and nonfat evaporated...
Buttermilk-Oatmeal Pancakes
Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite...
Cheesy Broccoli Baked Potatoes
Here we top baked potatoes with sharp Cheddar and broccoli (use up those leftovers!) in a crowd-pleasing favorite. Make...
Ginger Frozen Yogurt in Brandy-Snap Tulips
Brandied cookie cups are an elegant serving vessel for gingered frozen yogurt.
Custard Eggnog
This custard-based version of eggnog cooks the eggs, making any concerns of food-borne illness a thing of the past!
Macaroni & Cheese
The sauce for this simple mac-and-cheese uses low-fat cottage cheese as its base. Just a cup of sharp Cheddar adds lots...
Prunes & Armagnac in Frozen Yogurt
Swirling Armagnac-soaked prunes into frozen yogurt is a quick and easy way to jazz it up.
Sauté of Cauliflower & Mustard Greens with Peanuts
Cauliflower and mustard greens is an unusual combination that really works, especially when tossed with a subtle peanut...
Sangria Sundaes
Fresh lime juice, clementines and orange marmalade combine with red wine for a sangria-inspired sauce. Serve while it...
Rice Pudding with Dried Fruits
Arborio rice, available in most large supermarkets, makes an especially creamy version of this rice pudding. Use your...
Maple Custards
For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.
Swirled Raspberry Cream
Grand Marnier-infused raspberries are swirled into this rich-tasting—but low-fat—creamy dessert.
Blueberry-Lime Yogurt
Draining the yogurt results in a thick, rich texture. Fresh blueberries and lime are the perfect additions.
Pumpkin Pie
With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly...
Fillet of Sole Florentine
Rolling fish fillets around a spinach filling and topping them with a lightened Mornay sauce makes an easy, elegant...
Slimmed-Down Scalloped Potatoes
Sliced potatoes are simmered until tender in skim milk, then topped with reduced-fat sour cream and run under the...
Overnight French Toast with Cinnamon Syrup
A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up...
Tex-Mex Stuffed Potatoes
Stuffed baked potatoes are a great family-friendly weeknight supper. Here we stuff them with fresh cilantro, salsa and...
Pollock with Crisp Herb-Parmesan Breadcrumbs
Breadcrumbs, Parmesan, oregano and thyme combine in a tasty breading for mild tasting pollock. Make it a meal: Glazed...
White Bean Soup (Fassoulatha)
A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.
Outer Banks Crab Gratin
Our crab gratin is rich with a whole pound of crabmeat and topped with golden-brown breadcrumbs. Serve with brown rice...
Bacon & Egg Salad
Bacon and eggs aren't just for breakfast—here they star along with slightly bitter dandelion greens in a simple...
Crabe Beninoise
The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8...
Pumpkin Custards with Hazelnut Caramel
Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner