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Support Group Recipe page

At our October 2012 holiday potluck a lot of people were asking for the recipes for the food that others brought. If you’d like to share yours, we’ll add it to this page!

Please send your recipes to: sonia@soniagow.com.

Grape Salad – Sandy

1/2 cup sugar
1 teaspoon vanilla
8 oz cream cheese
8 oz sour cream
2 to 4 lbs seedless grapes – depending how thick you want the sauce

Mix the  top 4 ingredients, Add the grapes and mix well.
Mix 1 cup of brown sugar and 1 cup chopped pecans sprinkle on top of grapes.
Hope you enjoy!

Lemon Heaven Meringue Squares – thanks to Ruth Ann!

Recipe from “More Healthy Homestyle Cooking” by Evelyn Tribole,   M.S., R.D.
I find that it’s essential to use egg yolks in this recipe for their  beautiful golden color and delicate thickening. But I do use fewer of them. Remember to zest the lemons before you squeeze out the juice. Calories, fat and cholesterol were reduced by:
*  Replacing some of the egg yolks with cornstarch
*  Using light butter instead of regular for the crust

Nutrition Scorecard  (per square):

Before after
Calories 140 199
Fat (g) 16 5

Ingredients:

Crust Filling Meringue
1 ⅓ cups graham cracker crumbs 1 ¼ cups sugar 4 egg whites
2 tablespoons sugar ½ cup cornstarch ½ teaspoon cream of tartar
⅓ cup light butter, melted 1 ⅔ cups water ½  cup sugar
2 egg yolks
4 lemons

To make the crust:
Preheat the oven to 350°F. Lightly coat a 13”x9” baking dish with nonstick spray.
In a large bowl, combine the graham cracker crumbs and sugar. Using a fork, work in the butter. With your hands, lightly press the crumb mixture onto the bottom of the baking dish.

To make the filling:
In a medium saucepan, combine the sugar and cornstarch. Stir until no lumps remain. Gradually stir in the water until smooth. Cook, stirring, over medium-high heat, for 3 minutes, or until boiling. Remove from the heat.
Place the egg yolks in a small bowl and whisk in about ½ cup of the hot sugar syrup, 1 tablespoon at a time. Return to the pan. Cook, stirring, over medium heat, for 1 to 2 minutes, or until thick and bubbly. Remove from the heat. Grate the outer peel (but not the inner white part) of 2 of the lemons to make 2 tablespoons lemon peel. Add to the filling. Roll all 4 lemons on a countertop, cut them in half, and squeeze to make ½ cup lemon juice. Stir into the filling. Pour the filling over the prepared crust.

To make the meringue:
In a large bowl , using an electric mixer set on high speed. Beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar and continue beating until stiff, shiny peaks form.

Spread the meringue over the warm filling to the edges. Bake for 25 to 30 minutes, or until the meringue is golden brown. Cool on a rack for 1 hour. Cover with plastic wrap and chill for at least 1 hour before serving. Cut into squares.
Makes 12 squares.
Per square: 199 calories, 3 g protein, 38 g carbohydrates, 5 g fat, 1 g saturated fat, 42 mg cholesterol, 134 mg sodium, 1g fiber

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