Macaroons Filled with Lemon Creme Meringue

Macaroons Filled with Lemon Creme

Meringue-like cookies are sandwiched with a zesty lemon cream.

INGREDIENTS

• Lemon Creme:
• 1 1/2 cups lemon juice
• 1/4 cup lemon zest
• 1/2 cup water
• 1 cup SPLENDA^® Sugar Blend
• 9 egg yolks
• 5 egg whites, room temperature
• Macaroons:
• 1 cup SPLENDA^® Sugar Blend
• 6 ounces almond flour
• 1 tablespoon cream of tartar
• 1 tablespoon powdered egg whites

• DIRECTIONS

  1. To make the Lemon Creme: Combine all the ingredients in a heavy sauce pan.

  2. Whisk well over heat and bring it slowly to a simmer. When the lemon creme is thick take it off the heat and cool.

  3. To make the macaroons: Preheat oven to 325 degrees F.

  4. Grind the SPLENDA^® Sugar Blend in a blender until the mix is fine and almost powder like.

  5. Sift half of the SPLENDA^® Sugar Blend into the almond flour and combine it with the powdered egg whites. Beat the egg whites and slowly sift the rest of the sugar mix into it. Still beating egg whites, add creme de tarter. Make sure the egg whites are nice and stiff. Gently fold the almond flour into the egg whites.

  6. Layer a sheet pan with parchment paper and place quarter sized drops with a piping bag. Let them rest for 20 minutes.

  7. Bake the macaroons for 10 minutes. Allow to cool after baking. When cooled, sandwich two macaroons with lemon creme in the center and serve with fresh berries or ice cream.

  NOTE

  Before you start, make sure your egg whites are from the day before and are at room temperature (let them sit outside the refrigerator for a couple of hours).

  Credit: © McNeil Nutritionals, LLC 2015 | Fort Washington, PA, USA. All rights reserved.

  This site is published by McNeil Nutritionals, LLC which is solely responsible for its contents. It is intended for visitors from the USA.

Pear Cranberry Crisp Recipe

This pear cranberry crisp uses a wonderful mix of winter fruits and nuts. We suggest topping your crisp with a sprinkle of crushed walnuts, pecans, or slivered almonds, like we did. How do you top your crisp? Let us knowHERE and your SWEET SWAPS™ Idea might be featured.

Pear Cranberry Crisp Recipe

Servings Per Recipe: Makes 2

Serving Size: about 1/2 cup

INGREDIENTS

Filling:

• 1 1/4 cups ripe pears, peeled and chopped
• 1 tablespoon dried cranberries, chopped
• 1 teaspoon lemon juice
• 1 teaspoon corn starch
• 1/2 teaspoon cinnamon, divided
• 4 SPLENDA^® No Calorie Sweetener, 1 Gram of Fiber, Packets, divided

Topping:

• 2 tablespoons all purpose flour
• 2 tablespoons old fashioned oats
• 1 tablespoon light margarine, cold
• Sprinkle of crushed walnuts, pecans, or slivered almonds (optional)

DIRECTIONS

1. PREHEAT oven to 375°F.

2. MIX filling ingredients with 2 packets of SPLENDA^® No Calorie Sweetener, 1 Gram of Fiber. Stir lightly and set aside.

3. STIR together flour, oats and remaining 2 packets of SPLENDA^® No Calorie Sweetener, 1 Gram of Fiber. Using a fork, mix in the margarine until the topping is crumbly.

4. PLACE fruit mixture into a small baking pan. Cover fruit with topping.

5. BAKE for about 45 minutes or until fruit is tender and topping is golden brown.

6. Top with a sprinkle of crushed nuts before serving if desired.

Credit:© McNeil Nutritionals, LLC 2015. 

Lighter Cheesy Tuna Casserole

Enjoy a comforting family-favorite with our recipe for Cheesy Tuna Casserole. We even snuck in some good-for-ya veggies to make this tuna casserole healthier. Even those picky eaters will gobble it right up!

Serves: 8

Cooking Time: 35 min

What You’ll Need:

1 head cauliflower, cut into small florets

8 ounces whole grain rotini or other favorite shape pasta

1 (14-3/4-ounce) can reduced-fat, low sodium cream of mushroom soup

1 / cup skim milk

1 / cup shredded reduced-fat white Cheddar cheese

1 teaspoon onion powder / teaspoon black pepper

2 (5-ounce) cans water packed tuna, drained well

1 cup frozen peas, thawed

Directions

1. Coat a 3-quart casserole dish with cooking spray.

2. Bring a large pot of water to a boil over high heat. Add cauliflower and cook 8 minutes. Stir in pasta and continue to cook 7 to 8 minutes, or until both are tender. Drain and set aside.

3. In the same pot, combine soup, milk, cheese, onion powder, and black pepper; mix well and heat over medium heat 5 minutes. Stir in remaining ingredients along with cooked pasta and continue to cook 5 minutes, or until hot.

4. Preheat oven to broil. Pour mixture into casserole.

© 2015 by Ginsburg Enterprises Incorporation

Healthier Pizza Toppings

Party on a Pizza Recipe

Servings Per Recipe: Makes 12 Servings (1 12 inch pizza)

Serving Size: 1 slice

INGREDIENTS

• 1 (12 oz). pre-made thin pizza crust
• 4 slices prosciutto, torn

Goat Cheese Topping

• 2/3 cup sundried tomatoes, chopped
• 4 ounces soft goat cheese
• 1 tablespoon SPLENDA^® No Calorie Sweetener, Granulated
• 2 tablespoons olive oil

Fig Topping

• 1 cup dried figs, halved
• 1 cup water, divided
• 1 tablespoon SPLENDA^® No Calorie Sweetener, Granulated
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice

Salad Topping

• 3 cup arugula, chopped
• 1 teaspoo lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 450º F.

2. Mix goat cheese topping ingredients together in a small mixing bowl. Set aside.

3. Puree figs in a food processor 30-40 seconds. Add half of the water and process until smooth. Spoon figs into a medium size sauce pan. Add remaining water. Cook over low heat, simmering 1-2 minutes. Add SPLENDA^® No Calorie Sweetener, Granulated olive oil and lemon juice. Whisk together until well mixed. Remove from heat and cool.

4. Place pizza crust on baking sheet and spread goat cheese topping onto the crust. Bake in the oven for 10-12 minutes or until crust is crisping and cheese is hot.

5. Remove pizza from oven, and place the torn pieces of prosciutto on top. Spoon desired amount of fig topping over pizza. Reserve any remaining fig topping for a later use.

6. Toss salad ingredients together and place on top of pizza. Slice and serve.

Credit:© McNeil Nutritionals, LLC 2015 

Green Beans With Cranberries and Walnuts

 

Green Beans With Cranberries and Walnuts

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 4

Ingredients

16 ounces green beans, frozen

1/2 teaspoon canola oil

1/4 cup cranberries, fresh, chopped

2 tablespoons walnuts, chopped

1 tablespoon honey

Preparation:

Place green beans in medium-sized casserole dish and microwave on high until heated and tender, about 6 minutes.

Meanwhile, heat a small, nonstick skillet over medium-high heat and add the oil.

Cook the cranberries and walnuts briefly until the cranberries are tender. Toss in the green beans and honey. Serve hot.

 

 

 

 

Asian Vegetable Salad

Asian Vegetable Salad

Prep Time: 5 minutes or less

Total Time: 10 minutes

Serves: 4

Ingredients
• 1 pound frozen stir-fry vegetables
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 8 spinach, fresh, chopped
• 1 teaspoon balsamic vinegar

Preparation:
• Lightly spray a large nonstick skillet with cooking spray and heat over medium-high heat.
• Sauté the vegetables until crisp-tender and heated through, about 5 minutes. Stir in the soy sauce and sesame oil. Continue cooking, stirring, until heated through.
• Toss the stir-fry mixture with the raw spinach. Drizzle vinegar over top before serving.
  

Chunky Tomato Soup

 

Chunky Tomato Vegetable Soup

 

Prep Time: 5 minutes or less

 

Total Time: 35 minutes

Serves: 4

Ingredients

1/2 cup rolled oats, old-fashioned, uncooked

1 tablespoon canola oil

2 teaspoons garlic, chopped

2 cups vegetable juice cocktail, canned

2 cups vegetable broth, low-sodium, fat-free

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

Preparation:

Put the oats in a heavy pot or saucepan and, stirring frequently, toast them over moderate heat until they start to turn darker. Transfer the oats to a bowl.Chop the onion and carrot. Heat the oil in the same pot and sauté the onion, carrot, and garlic until the onion softens.Stir in the remaining ingredients, including the toasted oats. Simmer until the oats are tender, about 15 minutes. Serve hot.

 

 

Lazy Chef Salad

Lazy Chef Salad
Ingredients

2 cups mixed salad greens
2 ounces water packed can tuna or salmon, drained
1/4 cup cooked chickpeas
2 Tablespoons reduced fat cheese, shredded
2 Tablespoons reduced fat ranch dressing
Directions
1.

Toss salad greens, tuna, chickpeas, cheese and dressing together. 

Credit: Recipe from The Diabetes DTOUR Diet Journal,

Herb- Crusted Roast Leg of Lamb

A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. Serve the lamb with Artichoke Gratin and Root Vegetable Mash.

Ingredients
Serves 8
3 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon salt

2 teaspoons olive oil

1 tablespoon olive oil

1 boneless leg of lamb (3 pounds), trimmed, rolled, and tied by the butcher

1/2 cup fine, dried, plain bread crumbs

1/4 cup minced fresh parsley

1/3 cup water

Directions

1.

In a small bowl, stir together the garlic, rosemary, thyme, pepper, and salt. Rub 2 teaspoons of the oil into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours.

2.

Preheat the oven to 300°F. Coat a roasting rack with cooking spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour.

3.

In a small bowl, combine the bread crumbs and parsley. Stir in the water and the remaining 1 tablespoon oil to make a paste. Spread the paste over the lamb.

4.

Bake for 55 to 70 minutes, or until a meat thermometer registers 145°F for medium-rare or 160°F for medium.

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Recipe Notes

If you have the time, make your own bread crumbs.
Credit: Recipe from Homestyle Family Favorites Annual Recipes 2008/

Lamb Kebabs

Ingredients
Lamb kebabs, which are often cooked over a charcoal brazier, are traditional picnic fare in Greece. Topping the cooked lamb with a yogurt sauce gives it a delicious tangy flavor.
1 cup long-grain white rice
1 pound boneless leg of lamb, well-trimmed and cut into 16 cubes, 1″ each
1 green bell pepper, cut into 1″ pieces
1 cup plain yogurt
1/2 cup minced red onion
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon curry powder
1/4 cup chicken broth
2 tablespoons diced carrots
2 tablespoons whole kernel corn
2 tablespoons chopped scallions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cherry tomatoes

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, thread the lamb and bell pepper onto 4 skewers, each 12″ long.

3. In a medium bowl, combine the yogurt, onion, honey, garlic, and curry powder. Stir well. Let stand at room temperature, stirring occasionally.

4. When the rice is done, in a large nonstick skillet, combine the broth, carrots, corn, and scallions. Cook over medium heat, stirring occasionally, for 5 minutes, or until the carrots are soft. Add the cooked rice. Cover and cook for 3 minutes, stirring occasionally. Add the salt and black pepper. Remove from the heat, cover, and keep warm.

5. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler to medium. Grill or broil the lamb skewers 4″ from the heat for 5 minutes. Turn and cook for 2 minutes longer, or until the lamb has browned on all sides. Carefully add the tomatoes to the skewers and cook for 1 minute, or until the tomatoes are hot.
6. Serve the kebabs over the confetti rice. Top with the yogurt sauce

Recipe Notes
For a richer sauce, use Greek-style yogurt, available in many markets. It’s been strained for several hours before being packaged, reducing its water content and resulting in a creamier product.

credit: From Homestyle Family Favorites Annual Recipes 2008.Photo property of Mitch Mandel.