20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar
HEAT oven to 350ºF.
LINE 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.
Kraft Kitchens TipsSubstituteSubstitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest. Note from the Kraft KitchensFor a softer crust, reduce the crust baking time from 15 min. to 5 min. NoteYou should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.nutritional information per serving
Calories 170 Total fat 7 g Saturated fat 2.5 g Cholesterol 35 mg Sodium 130 mg Carbohydrate 25 g Dietary fiber 0 g Sugars 18 g Protein 3 g Vitamin A 6 %DV Vitamin C 2 %DV Calcium 2 %DV Iron 4 %DV Healthy Living InformationLow sodium
Carb Choices: 1-1/2Diet Exchange You'd never guess that this great-tasting version of a classic dessert is made with better-for-you products and can fit into your healthful eating plan.
Showing posts with label low fat. Show all posts
Showing posts with label low fat. Show all posts
Wednesday, January 12, 2011
Low Fat Fetticcine from Kraft Foods
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package, omitting salt.
MEANWHILE, mix broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
Kraft Kitchens Tips
SubstitutePrepare using whole wheat fettuccine.Flavor BoostGarlic lovers can add 1/8 tsp. garlic powder.Makeover - How We Did ItWe replaced the butter and milk used in the traditional recipe with chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese. In addition, we decreased the amount of Parmesan cheese. These changes will save you 310 calories and 21 grams of fat per serving when compared to that of the traditional recipe.
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package, omitting salt.
MEANWHILE, mix broth and flour in medium saucepan with whisk until well blended. Add reduced-fat cream cheese, 2 Tbsp. Parmesan, nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; return to pan. Add sauce; toss to coat. Sprinkle with remaining Parmesan and parsley.
Kraft Kitchens Tips
SubstitutePrepare using whole wheat fettuccine.Flavor BoostGarlic lovers can add 1/8 tsp. garlic powder.Makeover - How We Did ItWe replaced the butter and milk used in the traditional recipe with chicken broth, flour and PHILADELPHIA 1/3 Less Fat than Cream Cheese. In addition, we decreased the amount of Parmesan cheese. These changes will save you 310 calories and 21 grams of fat per serving when compared to that of the traditional recipe.
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