I know that picture of the lemon pie isn’t the most appealing, but you know how it is when it’s time to eat! I was lucky to capture a photo at all!
I found a recipe for low fat creamed spinach a while back, but like anyone who cooks, I didn’t have some of the ingredients so I had to improvise. This recipe is what I came up with and in my opinion, if you like creamed spinach at all, this recipe is a winner!
Low Fat Creamed Spinach
Makes 2 Servings, 119 cal., 3 g. fat, 12 g. carb., 10 g. protein
16 oz. fresh or frozen spinach (spinach shrivels down to NOTHING when it’s cooked, so to actually make enough for 6 people that may LIKE spinach – 32 oz. wasn’t even really enough)
1.5 T. low fat sour cream
3 Laughing Cow Light Swiss Cheese wedges or 1.5 T. low fat cream cheese
Garlic powder to taste
Onion salt to taste
Bring water to a boil and add spinach. Boil until leaves are limp. Pour into a colander and press until most of the liquid is drained.
In a saucepan, add leaves, plus all ingredients and mix until all cheese is melted.
This is also good as a dip for tortilla chips, which is exactly what I did with the Easter leftovers!
Magic Lemon Pie (from Eagle Brand)
1 8 or 9″ pie crust (you may also use a pre-made graham cracker crust)
1 (14 oz) can sweetened condensed milk
1/2 c. lemon juice
1 t. grated lemon rind
2 eggs, separated
1/4 t. cream of tartar
4 T. sugar
Bake pie crust according to directions and cool.
Preheat oven to 325*. In bowl, combine condensed milk, lemon juice, lemon rind and egg YOLKS only. Stir unil mixture thickens. Pour into cooled pie crust.
In another bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 T. at a time, beat until sugar is dissolved and stiff glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12-15 minuttes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
This is a delicious pie, it’s a bit tart, but if you’re a lemon fan, it’s a keeper!
I made cupcakes with this recipe, therefore I didn’t use the pineapple juice. This recipe without the juice was moist and delicious and the cream cheese frosting was divine!
Moist and Tender Carrot Cake
2 c. granulated sugar
1 1/2 c. vegetable oil
1 t. vanilla
2 1/2 c. all purpose flour
2 T. ground cinnamon, divided
1 t. baking soda
1 t. salt
1/2 t. ground ginger
2 cups grated carrots
1 c. canned crushed pineapple, drained and juice reserved
3/4 c. chopped pecans
1/2 c. golden raisins (I used regular raisins)
Cream Cheese Frosting
Preheat oven to 350*. Grease and flour 2 8″ round cake pans. Set aside.
Combine sugar, oil and vanilla in large bowl. Sift flour, 1 T. cinnamon, baking soda, salt & ginger into bowl. Add flour mixture to sugar mixture, alternating with eggs. Add carrots, pineapple, pecans and raisins, mix well. Pour evenly into prepared cake pans.
Bake 45-50 minutes or until toothpick comes out clean. Poke holes in warm cakes with wooden skewer. Combine reserved pineapple juice with enough pineapple juice to equal 2 cups. Pour 1 cup over each cake. Allow cakes to said up juice and cool in pans.
Prepare cream cheese frosting.
Invert one cake layer onto serving plate: frost top of cake. Place second cake layer on top of first cake layer. Frost top and sides f cake. Decorate cake by using icing spreader to make peaks with frosting. Sprinkle remaining 1 T. cinnamon over frosting, if desired. Store cake in refrigerator.
Cream Cheese Frosting
2 cups (4 sticks) butter, softened
1 (8 oz) pkg. cream cheese, softened
2 T. vanilla
2 c. powdered sugar
Beat butter, cream cheese, and vanilla in a large bowl with electric mixer until light and fluffy. Add powered sugar until completely combined. If frosting is too thick, add whipping cream, 1 T. at a time, until desired consistency.
If anyone uses this recipe to make the cake, I’d love to know how it turns out!