Cook Without Book

                Ingredients 3/4 cup   (6 ounces) 1/3-less-fat cream cheese 1/2 cup   packed brown sugar 1/2 cup   canned pumpkin 2 teaspoons   maple syrup 1/2 teaspoon   ground cinnamon 24  apple slices Preparation Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple. Nutritional Information Calories per serving: 107 Calories from fat: 27% Fat per serving: 3.2g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.9g Polyunsaturated fat per serving: 0.1g Protein per serving: 2g Carbohydrates per serving: 18.3g Fiber per serving: 1.4g Cholesterol per serving: 10mg Iron per serving: 1mg Sodium per serving: 87mg Calcium per serving: 35mg

                             "I made this as a birthday cake using a low-fat lemon cream-cheese frosting. It was quite a hit." --CL Reader Yield:  9 servings (serving size: 1 square) Ingredients 1/2 cup   all-purpose flour 1/2 cup   whole wheat flour 1 teaspoon   baking powder 1/2 teaspoon   ground cinnamon 1/4 teaspoon   baking soda 1/4 teaspoon   salt 1  large egg 1  large egg white 1/2 cup   packed brown sugar 1/2 cup   canned pumpkin 2 tablespoons   vegetable oil 2 tablespoons   butter, melted 1 tablespoon   grated orange rind 3/4 cup   raisins 1/2 cup   grated carrot 1/3 cup   dried cranberries Cooking spray 2 tablespoons   coarsely chopped walnuts Preparation Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingred...

                      Prep: 25 minutes; Cook: 1 hour, 20 minutes, plus 8 hours chilling time. Yield:  12-16 servings Ingredients Crust: 1 cup   graham cracker crumbs (about 7 cookie sheets) 2 tablespoons   granulated sugar 2 tablespoons   butter, melted Cooking spray Filling: 2  (8-ounce) blocks Neufchâtel cheese 2  (8-ounce) blocks fat-free cream cheese 1 cup   granulated sugar 3 tablespoons   all-purpose flour 2 teaspoons   vanilla extract 1 1/2 teaspoons   pumpkin-pie spice 1/4 teaspoon   salt 1/4 teaspoon   ground coriander 1/4 teaspoon   ground cardamom 4  large eggs 1  (15-ounce) can pumpkin Topping: 2 tablespoons   brown sugar 1 tablespoon   butter 1/3 cup   chopped hazelnuts Preparation 1. Preheat oven to 325°. 2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a f...

                  Bring out the best of fall's flavors with this super-easy pumpkin  dip , perfect for enjoying with fresh apple slices. Yield:  12 servings (serving size: 2 tablespoons dip and 2 apple slices) Ingredients 3/4 cup   (6 ounces) 1/3-less-fat cream cheese 1/2 cup   packed brown sugar 1/2 cup   canned pumpkin 2 teaspoons   maple syrup 1/2 teaspoon   ground cinnamon 24  apple slices Preparation Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple. Nutritional Information Calories per serving: 107 Calories from fat: 27% Fat per serving: 3.2g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.9g Polyunsaturated fat per serving: 0.1g Protein per serving: 2g Carbohydrates per serving: 18.3g Fiber per serving:...

                          Prep: 10 minutes; Cook: 15–20 minutes. Yield:  Makes 6 servings (serving size: 2 waffles, plus syrup) Ingredients 1 cup   all-purpose flour 1/2 cup   cornstarch 3/4 teaspoon   baking soda 1/2 teaspoon   salt 1 teaspoon   cinnamon 1/2 teaspoon   ground ginger Pinch ground cloves 1  large egg 1  large egg white 1 1/2 cups   low-fat buttermilk, well-shaken 3/4 cup   canned pumpkin 1/4 cup   dark brown sugar 2 tablespoons   canola oil 1/2 teaspoon   unsalted butter, melted 1/3 cup   chopped walnuts 2/3 cup   pure maple syrup Powdered sugar, for garnish Preparation 1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just unti...

Layered Vegetables ala Lasagne Extremely healthy extremely tasty, each vegetable adds its own flavour. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Potatoes,peeled 3-4 medium • Button mushrooms,sliced 15-20 • Green capsicums,roasted 3 • Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams • Fresh spinach leaves (palak) stems trimmed 15-20 • Red capsicums,roasted 2 • Olive oil 6 tablespoons • Onions,sliced 4 medium • Sea salt to taste • Crushed black peppercorns to taste • Cornflour/ corn starch 3 tablespoons • Garlic,chopped 1 tablespoon • Rosemary 1 sprig • Fresh thyme 1 sprig Method Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute. Arrange the potato slices at the base of the spring for...

Khatte Meethe Kaddu Tickle your taste buds with this sweet and sour subzi. The versatile pumpkin can be cooked within minutes and makes this an ideal dish to whip up when you are in a hurry. Preparation Time:  5 mins Cooking Time:  7 mins Makes 2 servings Ingredients 1 1/2 cups   red pumpkin (bhopla / kaddu)  , cut into big cubes 1/2 tsp   fenugreek (methi) seeds 1 tsp   fennel seeds (saunf) 1 tsp   cumin seeds (jeera) 2  whole dry  red chillies 1 tsp   chopped ginger (adrak) 1/2 cup  finely  chopped tomatoes 1/4 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1/4 tsp   chilli powder a pinch of  sugar 2 tsp   oil salt  to taste For The Garnish 1 tsp   ginger (adrak) julliennes Method Combine the fenugreek seeds, fennel seeds and cumin seeds in a microwave-proof plate and microwave on high for ½ minute. Coarsely pound the seeds and keep aside. Combine the oil...

               Layered Vegetables ala Lasagne Extremely healthy extremely tasty, each vegetable adds its own flavour. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients   • Potatoes,peeled 3-4 medium • Button mushrooms,sliced 15-20 • Green capsicums,roasted 3 • Red pumpkin (bhopla/kaddu) peeled and thinly sliced 300 grams • Fresh spinach leaves (palak) stems trimmed 15-20 • Red capsicums,roasted 2 • Olive oil 6 tablespoons • Onions,sliced 4 medium • Sea salt to taste • Crushed black peppercorns to taste • Cornflour/ corn starch 3 tablespoons • Garlic,chopped 1 tablespoon • Rosemary 1 sprig • Fresh thyme 1 sprig Method Preheat oven to 180° C. Brush the spring form tin with little oil. Thinly slice potatoes vertically. Heat 2 tbsps olive oil in a non stick wok. Add onions and saute. ...