Recipes
From the Deerfield kitchen…
Deerfield’s Tiramisu
1 1/2 cups skim milk 1 package vanilla sugar free instant pudding
8 oz. fat free cream cheese 2 cups light Cool Whip®
2 tbsp. instant coffee 1 package lady fingers
1 tbsp. water 1 square baker’s semi-sweet chocolate
In a blender, blend together 1/2 cup of the milk with the cream cheese until smooth. Blend in the remaining milk. Dissolve coffee in water. Add to blended ingredients. Add pudding mix and blend until smooth. Pour mixture into large bowl. Gently stir in Cool Whip. Cut lady fingers in half crosswise. Spoon a small amount of pudding mixture into parfait glasses. Line glasses with lady finger halves. Gently spoon pudding mixture into center of glass. Chill until firm. Decorate with grated chocolate. Serves 8.
Flo’s Lentil Loaf
1 cup chopped onion 3/4 cup Egg Beaters® egg substitute
1 large carrot, chopped 1/4 cup walnuts
1 stalk celery, chopped 1/4 tsp. cumin
1 1/2 cups cooked lentils 3/4 cup broth
1 cup cooked brown rice 1 tbsp. tomato paste
1 1/2 cups breadcrumbs 1/2 cup feta cheese
Sauté vegetables in non-stick skillet. Stir in cumin, lentils, rice, tomato paste, broth and nuts. Cool and add egg substitute, bread crumbs, and feta cheese. Place in loaf pan. Cook at 375 degrees for 45 minutes. Yields 5 servings. Calories per serving: 321. Fat per serving: 6.1 grams.
Cathy’s Incredible Reuben
2 slices light rye bread 1 tbsp. fat free Russian dressing
1 tbsp. sauerkraut 1 slice light Swiss cheese
1 tsp. honey Dijon mustard 2 oz. turkey breast, sliced thin
Put mustard on one slice of bread. Place all the turkey on top of mustard. On top of turkey, put Russian dressing, cheese and sauerkraut. Cover with the second slice of light rye bead. Spray both sides of sandwich with butter spray. In a non-stick skillet, grill both sides of the sandwich until golden brown.
