Australian Woman's Weekly have released a recipe collection; 501 Low-Fat Recipes, which shows you how delicious low-fat food can be!
One serving of each recipe contains less than 15g of fat, but you'd never know it: they taste fantastic. No artificial ingredients are used - this is food that is not only low in fat, it's nutritious too.
501 Low-Fat Recipes includes recipes for breakfast and light meals, appetizers, soups, mains and deserts. We've reproduced three of them here to give you some tasty ideas to help you break out of same-old-thing-for-dinner rut.
Spinach and Cheese Quesadillas Preparation Time: 20 mins Cooking Time: 10 mins
Quesadillas are filled tortillas which are grilled or fried and served with fresh salsa. Use small flour tortillas measuring about 16cm in diameter (sometimes labelled 'fajita tortillas' on the package).
1. Blend or process cottage cheese and spinach until smooth. 2. Combine avocado, beans, corn, tomato, onion and zucchini in bowl. 3. Place eight tortillas on oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around edge. Sprinkle avocado mixture among tortillas; top each with one of the remaining tortillas. 4. Preheat grill. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.
Serves 8. Per serving: 11.6g total fat (3.9g saturated fat); 1162kj (278 cal); 15.1g protein; 28.7g carbohydrate; 4.6g fibre.
Roasted Vegetable Fillo Tart Preparation Time: 20 mins Cooking Time: 45 mins
Ingredients:
6 medium egg tomatoes (450g), quartered
1 small red onion (100g), sliced thickly
2 small yellow capsicums (300g)
2 small red capsicums (300g)
100g low-fat feta cheese, crumbled
1 tablespoon finely shredded fresh basil
9 sheets fillo pastry
Cooking-oil spray
1. Preheat oven to 200 degrees /180 degrees fan-forced. 2. Combine tomatoes and onion in baking dish; roast, uncovered, about 30 minutes or until onion softens. 3. Meanwhile, quarter capsicums; discarding seeds. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens; cover capsicum pieces with plastic or paper for five minutes. Peel away skin; slice capsicum thinly. Add capsicum, cheese and basil to tomato mixture; stir gently to combine. 4. Stack sheets of fillo; spray with cooking-oil every third sheet. Carefully fold over all four edges of the stack to create 18cm x 30cm tart ‘shell’. 5. Fill tart shell with vegetable mixture, spreading it to an even thickness; bake, uncovered, for about 15 minutes or until pastry is browned lightly.
Serves 6. Per Serving: 4.7g total fat (1.8g saturated fat); 577kj (138 cal); 8.3g protein; 15.5g carbohydrate; 2.4g fibre. Tip: Keep fillo covered with a damp tea towel to prevent the sheets from drying out before use.
4 egg whites 1. Preheat oven to 180 degrees/160 degrees fan-forced. Line base and side of a 20cm-round cake pan. 2. Combine chocolate, cocoa and sugar with the water in large bowl; stir until smooth. Add egg yolks; whisk to combine. Fold in almond meal and flour. 3. Beat egg whites in small bowl with electric mixer until firm peaks form. Gently fold egg white into chocolate mixer, in two batches; pour into pan. 4. Bake, uncovered, about 40 minutes. Stand in pan 5 minutes. Turn onto wire rack to cool.
Serves 8. Per serving: 7.3g total fat (2.9g saturated fat); 956kj (228 cal); 5.7g protein; 36.4g carbohydrate; 1.4g fibre
Serving suggestion: serve warm with fresh strawberries, dusted with icing sugar.
collection; 501 Low-Fat Recipes, which shows you how delicious low-fat food can be!
1. Blend or process cottage cheese and spinach until smooth.
1. Preheat oven to 200 degrees /180 degrees fan-forced. 
