Fat free recipes

Try this Creamy Light Fettuccine Alfredo 12oz dry fettuccine 2 cups soy milk 4 cloves garlic, minced 6 tbs grated soy cheese 1/4 chopped fresh parsley freshly ground black pepper 2 cups chopped and steamed veg. of choice such as carrots, broccoli, peas, etc. Cook pasta, drain. Place pasta in a large nonstick saute pan along with milk and garlic. Bring to a simmer, stirring frequently. Add cheese. Continue cooking until cheese melts and sauce thickens. Stir in parsley and black pepper. Add steamed vegetables, toss gently and serve.

here are some recipes i have search in allrecipes.com Fat-Free Cream Cheese Frosting SUBMITTED BY: Jonathan Palmiter "To dress up desserts without add fat, try this smooth frosting from Jonathan Palmiter of battle Creek, Michigan" INGREDIENTS * 1 (8 ounce) package fat-free cream cheese * 1/2 cup pink grapefruit juice * 1/2 cup cold fat-free milk * 2 (3.4 ounce) packages instant vanilla pudding mix * 1 (8 ounce) container fat free frozen whipped topping, thawed DIRECTIONS 1. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in juice and milk. Add pudding mix. Beat on medium speed for 2 minutes. Fold in whipped topping. Store in refrigerator. ----------------------------------------------- Fat Free Mini Prune Honey Muffins SUBMITTED BY: Deepti "Absolutely fat free, but wholly satisfying and especially delicious with some warm maple syrup at breakfast." INGREDIENTS * 14 pitted prunes * 1/3 cup water * 1 cup self-rising flour * 1/4 cup honey DIRECTIONS 1. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 mini muffin pans, or line with paper liners. 2. In a food processor, combine the prunes and water. Process for a moment to chop the prunes. Add the flour to the food processor, and mix until it reaches a bread crumb consistency, about 10 seconds. Pour in the honey, and mix until just blended. Spoon the gooey mixture into the prepared muffin cups. One teaspoon per muffin ensures easy removal. 3. Bake for 20 to 22 minutes in the preheated oven, or until the tops spring back when lightly touched. Serve alone or with warmed honey or maple syrup. --------------------------------------------------------- Fat-Free Bean Salad SUBMITTED BY: Ruth Beitelspacher "Ruth Beitelspacher of Aberdeen, South Dakota notes, 'I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago.' Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit." INGREDIENTS * 2 (14.5 ounce) cans French-style green beans, drained * 1 (16 ounce) can kidney beans, rinsed and drained * 2 cups chopped sweet onions * 1 cup sweet pickle relish * 1/2 cup chopped green pepper * 1/4 cup white vinegar * 1/3 cup sugar DIRECTIONS 1. In a bowl, combine the green beans, kidney beans, onion, pickle relish and green pepper. In a small bowl, combine the vinegar and sugar; mix well. Pour over bean mixture; toss to coat evenly. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Nutritional Analysis: One serving (3/4 cup) equals 156 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 672 mg sodium, 36 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

Avoid fried foods at all cost. Opt for steamed or boiled cooked food. Make sure that when you eat pork, beef or chicken the fat is removed before cooking. And if your going to fry something opt for healthier oils like Olive Oil, Soybean Oil, and Canola Oil. And do read the labels when you buy processed foods.