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Low Fat Recipe: Raisin Bran Muffins

By Kyle Eslick | Filed Under Low Fat

Here is a low fat muffin recipe that many people on a low fat diet have found success with.

Low Fat Raisin Bran Muffins

Ingredients:

  • 8 cups bran flakes
  • 6 cups boiling water
  • 3 cups unsweetened applesauce
  • 1 cup molasses
  • 7 cups sugar
  • 12 eggs
  • 12 cups buttermilk
  • 15 cups whole wheat flour
  • 5 tablespoons baking soda
  • 1 tablespoon salt
  • 1 tablespoon vanilla
  • 8 cups Raisin Bran cereal

Directions:

  1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool.
  2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk.
  3. Add to bran mixture.
  4. Stir in flour, baking soda, and salt.
  5. Fold in the 8 cups of raisin bran cereal. Stir only until moistened.
  6. Bake in a preheated 425 degree oven for 20 to 25 minutes.

[Recipe Courtesy of Recipe Zaar]

Low Fat Recipe: Peach Cobbler

By Kyle Eslick | Filed Under Low Fat

One of my favorite foods growing up was peach cobbler, but I haven’t had it in awhile.   Today I was finally able to throw together a recipe for a peach cobbler.   Give it a try and let us know your thoughts in the comments below!

Low Fat Peach Cobbler Recipe

Ingredients:

  • 1/2 tsp ground cinnamon
  • 1 Tbsp vanilla extract
  • 2 Tbsp cornstarch
  • 1/4 C pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
  • 2 can (16 oz each) peaches, packed in juice, drained, (or 13/4 lb fresh) sliced
  • 1 Tbsp tub margarine
  • 1 C dry pancake mix
  • 2/3 C all-purpose flour
  • 1/2 C sugar
  • 1 C peach nectar
  • 2/3 C evaporated skim milk
  • 1/2 tsp nutmeg
  • 1 Tbsp brown sugar

Directions:

  1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
  2. Add sliced peaches to mixture.
  3. Reduce heat and simmer for 5–10 minutes.
  4. In another saucepan, melt margarine and set aside.
  5. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
  6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
  7. Combine nutmeg and brown sugar. Sprinkle on top of batter.
  8. Bake at 400 °F for 15–20 minutes or until golden brown.

Gluten Free Recipe: Carrot Cake

By Kyle Eslick | Filed Under Casein Free, Dairy Free, Gluten Free, Low Fat, Low Sugar

Here is a delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes.  It can also be made vegan with egg-replacer instead of eggs.

Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisin
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrots (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don’t over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]

Low Fat Recipe: Vegetable Beef Soup

By Kyle Eslick | Filed Under Low Fat

Here is a great low fat recipe for vegetable beef soup.

Ingredients:

  • 4 cups cubed peeled potatoes
  • 6 cups water
  • 1 pound ground beef
  • 5 teaspoons beef bouillon granules
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 cups frozen corn, thawed
  • 2 cups frozen sliced carrots, thawed
  • 2 cups frozen cut green beans, thawed
  • 2 cups frozen sliced okra, thawed
  • 3 tablespoons dried minced onion

Directions:

  1. In a Dutch oven or soup kettle, bring potatoes and water to a boil.
  2. Cover and cook for 10-15 minutes or until tender.
  3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
  4. Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes.
  5. Bring to a boil.
  6. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally.

[Recipe Courtesy of Taste of Home]

Low Fat Recipe: Three Bean Salsa

By Kyle Eslick | Filed Under Low Fat

Ingredients:

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups chopped fresh tomatoes
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 1/4 cup chopped green onions
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips

Baking Instructions:

  1. In a large bowl, combine the first 12 ingredients; toss to coat.
  2. Chill for at least 30 minutes before serving.
  3. Serve with tortilla chips.
  4. Refrigerate leftovers.

[Recipe Courtesy of Taste of Home]

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