[Kitchen Witch]

Vanilla Float
This recipe serves: 1

[Ingredients]
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1 cup seltzer water
1 scoop low-fat vanilla ice cream or ice milk


[Cooking Instructions]
1. Pour the milk and vanilla into a tall glass and stir together.

2. Add the seltzer water.

3. Place the glass on a saucer to catch any overflow. Add the ice cream.

Serving Size: 1 1/2 cups
[Nutritional Information]
Number of Servings: 1
Per Serving
Calories 302 Carbohydrate 50 g
Fat 5 g Fiber 0 g
Protein 12 g Saturated Fat 3 g
Sodium 142 mg




Roasted Red Peppers
This recipe makes 1 roasted pepper

[Ingredients]
1 whole red or green pepper


[Cooking Instructions]
1. Slice the pepper in half lengthwise and remove the seeds.

2. Place the 2 halves on a cookie sheet and press down so they lie flat with the skin side up.

3. Place the pepper under a hot broiler until the skin is evenly blistered, about 5 to 8 minutes.

4. Carefully remove the pepper from the cookie sheet and place in a bowl.

5. Cover tightly with plastic wrap and let sit for 5 minutes.

6. Uncover and peel off the skin.

Serving Size: 1 pepper
[Nutritional Information]
Number of Servings: 1
Per Serving
Calories 44 Carbohydrate 11 g
Fat 0 g Fiber 3 g
Protein 1 g Saturated Fat 0 g
Sodium 3 mg


Venison Lasagna Rolls
This recipe serves: 6

[Ingredients]
12 ounces lean venison steak (or lean beef)
3 tablespoons chicken stock
2 tablespoons diced onion
1 tablespoon diced shallots
2 teaspoons minced fresh garlic
1 cup sliced mushrooms
3 cups canned, chopped tomatoes (or fresh)
1 cup tomato puree
2 tablespoons tomato paste
1/4 cup Cabernet Sauvignon or similar dry red wine
12 lasagna noodles
2 teaspoons fresh lemon juice
2 bunches spinach
3/4 cup part skim ricotta cheese
1/4 cup non-fat cottage cheese


[Cooking Instructions]
1. Preheat oven to 350°F.

2. Sear venison in a hot sauté pan on all sides. Place venison in baking pan and finish cooking in oven until medium rare, about 12 to 15 minutes depending on thickness. Remove from oven and let rest 15 minutes. Slice into very thin strips.

3. Heat a sauté pan over medium heat. Add 2 tablespoons of the chicken stock, onion and shallots and sauté until transparent. Add garlic and mushrooms and sauté another 2 minutes. Add tomatoes and cook an additional 2 to 3 minutes. Add tomato puree, tomato paste and wine. Reduce heat and let simmer, uncovered, about 30 minutes. The finished sauce should be of a rather thick, spreadable consistency.

4. While the sauce is cooking, bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente (still a little firm). Remove from pot and run under cool water to stop the cooking. Lay each noodle flat, not overlapping, on flat surface. Cover with plastic wrap.

5. Remove stems from spinach. Rinse thoroughly and drain. In a large sauté pan, heat remaining chicken stock and lemon juice and quickly wilt the spinach, about 20 seconds, just until softened and bright green in color. This may need to be done in batches.

6. In a food processor, puree ricotta cheese until smooth. Add cottage cheese and puree again. All the ingredients are now ready for assembling the lasagna.

7. Uncover 1 lasagna noodle. Using a spatula, spread about 1 1/3 tablespoons of ricotta mixture halfway down the lasagna noodle. Top cheese with a layer of the spinach leaves, laid flat. Add some of the tomato sauce and spread over the spinach. Add 1 ounce of the thinly sliced venison, per noodle.

8. Roll the noodle from the end with all the ingredients to the empty end. Place on a baking sheet and continue rolling the remaining lasagna noodles.

9. When ready to serve, warm in a 350°F oven for 5 to 7 minutes. Serve with some of the remaining sauce.

Serving Size: 2 lasagna rolls
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 317 Carbohydrate 44 g
Fat 5 g Fiber 7 g
Protein 27 g Saturated Fat 2 g
Sodium 421 mg



Almond Angel Cake
This recipe serves: 14

[Ingredients]
1 cup cake flour
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large eggs whites), at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract


[Cooking Instructions]
1. Preheat the oven to 350°F.

2. Sift the flour twice with 1/2 cup of the sugar.

3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

5. Stir in the vanilla and almond extract.

6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.

7. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

Serving Size: 1 slice (1/14 of cake)
[Nutritional Information]
Number of Servings: 14
Per Serving
Calories 129 Carbohydrate 29 g
Fat 0 g Fiber 0 g
Protein 3 g Saturated Fat 0 g
Sodium 78 mg