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Biscotti- An Italian Classic


Ingredients:
3/4 C whole raw almonds

2 C all-purpose flour

2/3 C sugar

1 tsp baking soda

3/4 C egg substitute

1 tsp vanilla

1/4 C almond extract or almond liqueur (such as Amaretto)*

zest of 1 small orange - optional

Directions:

-Put almonds in a shallow pan. Toast at 350° F for 10 minutes.
Cool. Chop coarsely.
-Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl.
-In a separate bowl, beat egg substitute, vanilla, almond extract and zest about 1 minute.
-Add to flour mixture.
-Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long.
-Place logs 2" apart. Bake in a preheated 300° F oven for 50 minutes or until golden brown.
-Cool on a wire rack for 5 minutes. With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once. Store in an airtight container.

Per Cookie:
Calories: 110
Fat: 7 G
Chol: 3 mg
Fiber: 6 G


*Alcohol cooks off during baking.

Bodacious Caesar Salad


Ingredients:

3-4 heads of lettuce (Romaine, red leaf, red butter)

4 chopped green onions

1/2 loaf ciabatta bread, cut into 3/4 inch cubes
with a drizzle of olive oil, minced garlic, and dusting of parmesan to season

1 cup light Vinaigrette dressing

2-3 TB plain low fat yogurt

2-3 TB grated parmesan or romano cheese

Dash of white Worcestershire sauce (vegetarian)

2-3 tsp. light mayonnaise (optional)

2-3 cloves garlic, minced

1-2 tsp. dried or fresh dill weed

4 hard cooked eggs, sliced thin (yolks optional)

6-8 leaves of fresh basil, chopped



How to:

1. Wash, spin lettuce and tear into bite-size pieces

2. Make croutons by spraying bread cubes with olive oil and toasting them on a cookie sheet in a 400 degree oven; check frequently

3. Make basic vinaigrette; add yogurt, Worcestershire, minced garlic, mayonnaise, parmesan and dill weed.

4. Arrange the lettuce in a serving bowl; pour dressing over it and toss. Add parmesan, croutons, hard cooked eggs, chopped basil and green onions or chives.

5. Decorate with sliced red and yellow tomatoes and anchovies (optional)

Chocolate-Amaretto Cheesecake

Serves: 12
Calories: 200
Fat: 7 grams

Ingredients:
-6 Chocolate wafers, finely crushed
-1 1/2 cups light cream cheese (Neufchatel)
-1 cup sugar
-1 cup 1% low-fat cottage cheese
-1/4 cup plus 2 tablespoons unsweetened cocoa
-1/4 cup all-purpose flour
-1/4 cup amaretto (the alcohol burns off during baking)
-1 tsp. vanilla extract
-1/4 cup of egg substitute
-2 tablespoons semi-sweet chocolate mini-morsels
Chocolate curls*

How to:
Sprinkle chocolate wafer crumbs in bottom of a 7" spring form pan. Set aside.

Position knife in food processor bowl; add cream cheese and next 7 ingredients. Process until smooth.

Add egg and process just until blended.

Fold in chocolate morsels by hand.

Slowly pour mixture over crumbs in pan. Bake at 300 deg. F. for 65-70 minutes or until cheesecake is set. Let cool in pan on a wire rack. Cover and chill for at least 8 hours. Remove sides of pan and transfer cheesecake to a serving platter.

Garnish with chocolate curls*.

*Make these curls by running a vegetable peeler along the side of a large milk chocolate bar.