To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
- diced mango
- ground nutmeg
- egg
- about 2 tablespoons milk
- finely chopped macadamia nuts
- about 2 tablespoons sugar
for Hazelnut Biscotti, substitute chopped hazelnuts for the pecans and leave out the orange peel. Beat in 1 teaspoon vanilla and 1 teaspoon almond extract with the margarine.
- grated orange peel
- eggs
- pecan pieces
- shortening
“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”
- fat-free mayo
- chopped garlic
- thawed frozen chopped spinach
- packed fresh basil leaves
- baking soda
- eggs
- nutmeg
- cinnamon
- allspice
- large potatoes
- pearl onions
- plain fat-free yogurt
- white pepper
- Shredded Cheddar cheese
- tangerines
- olive oil
- thinly sliced red onion
- crumbled goat cheese
- whole milk ricotta cheese
- sour cream
- bacon slices
- thinly sliced fennel bulb
- freshly grated Parmesan
- sliced green onions
- mayonnaise
- minced garlic
Calories 210
- baby spinach leaves
- halved seedless red grapes
- fresh lime juice
- canola oil