Talharim com Queijo Brie

300 gramas de massa fresca de talharim

1 colher (sopa) de azeite de oliva

3 colheres (chá) de sal

Molho:

½ xicara (chá) de queijo parmesão ralado grosseiramente

2 colheres (chá) de leite integral

1 colher (sopa) de manteiga

2 colheres (sopa) de farinha de trigo

6 ramos de salsinha crespa picados

50 gramas de queijo brie picado

1 pitada de noz-moscada

1 cebola pequena ralada

sal

Colocar o talharim em uma panela com 2 litros de água fervente, juntar o sal e o azeite de oliva. Cozinhar mexer de vez em quando, por 2 minutos, ou até ficar al dente. Retirar do fogo, escorrer a água e reservar a massa.

Molho:

Em uma panela, refogar a cebola na manteiga, sem parar de mexer, até a cebola ficar transparente. Polvilhar a farinha e deixar dourar. Reduzir o fogo, juntar o leite, aos poucos, e cozinhar, sem parar de mexer, até obter um creme. Por último, juntar os queijos, as folhas de salsinha, a noz-moscada e o sal. Cozinhar por mais 2 minutos e retirar do fogo. Despejar o molho sobre a massa e servir em seguida. Se preferir, decorar com salsinha crespa.

"Healthified" Carrot Cake

• 53% fewer calories
• 77% less sat fat
• 73% less fat than the original recipe—see the comparison. Wonderful flavor remains while smart substitutions cut calories and fat. From eatbetteramerica.

Cake

1/2 cup fat-free egg product
1/3 cup canola oil
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1 cup Gold Medal® all-purpose flour
1/2 cup Gold Medal® whole wheat flour
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots (about 4 medium)

Frosting
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter or no-trans-fat 68% vegetable oil spread stick, softened
1 1/2 teaspoons vanilla
3 cups powdered sugar
1/2 to 2 teaspoons fat-free (skim) milk
1/3 cup chopped pecans

1. Heat oven to 350°F. Spray bottoms only of two 8-inch round cake pans with cooking spray. In large bowl, mix egg product, oil, pumpkin, 1/4 cup milk and 1 teaspoon vanilla with electric mixer on low speed until well blended.
2. Add all remaining cake ingredients except carrots. Beat on low speed 30 seconds or until well blended. Stir in carrots. Pour batter evenly into pans.
3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully run knife around sides of pans to loosen; remove from pans to cooling racks. Cool completely, about 1 hour.
4. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, beat in 1 1/2 teaspoons vanilla until well blended. Beat in powdered sugar, 1 cup at a time, until smooth. If necessary, add milk, 1/2 teaspoon at a time, until frosting is desired consistency. Spread frosting between cake layers and on top. Sprinkle with pecans.

High Altitude (3500-6500 ft): Decrease baking powder to 1 1/4 teaspoons. In step 3, bake 30 to 35 minutes.

Nutritional Information1 Serving: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 39g); Protein 3g % Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

Source: Eat Better America

Salpicão de Frango Defumado

Ingredientes:

-1 frango pequeno defumado, sem pele e desfiado

- 1 lata de milho verde

- 1 lata de abacaxi em calda picado pequeno

- 300 g de uvas passas brancas sem caroço e picadas

- 500 g de maionese

- 1 lata de creme de leite sem soro

- 3 maçãs verdes bem picadas (deixe na água com limão para não escurecer)

- Cerejas em calda e rodelas de abacaxi em calda para decorar

Modo de preparo:

Numa vasilha coloque o frango, o milho, o abacaxi, as uvas passas, a maionese, o creme de leite e as maçãs. Misture. Se quiser, finalize com maionese e decore com cerejas e rodelas de abacaxi.

Classic Potato Salad

• 53% fewer calories
• 74% less fat
• 75% less sat fat than the original recipe
Feel good about passing this slimmed salad at picnics and potlucks! From eatbetteramerica.

Prep Time:30 min
Start to Finish:1 hr 30 min
makes:8 servings (3/4 cup each)

Salad
6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)

Dressing
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

1.
Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
2.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
3.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Ensalada Americana

INGREDIENTES.

1 lata de choclo desgranado,

2 tazas de arroz cocido frío,

50 gramos de pasas rubias,

50 gramos de castañas de cajú o almendras tostadas,

150 gramos de jamón picado,

3 rodajas de ananá en cubitos.

Aderezo.

1/3 taza de mayonesa,

1 cucharada de ketchup,

1 cucharadita de mostaza,

1/4 taza de aceite,

2 cucharadas de limón, sal y pimienta.

ELABORACIÓN. Mezclar en un bol con 2 tenedores para que quede suelto el arroz con el choclo, las pasas, las castañas de cajú, el ananá y el jamón. Preparar aparte el aderezo mezclando la mayonesa, ketchup, mostaza, aceite, jugo de limón, sal y pimienta. Agregar a la mezcla de arroz y luego servir en bol transparente o por porciones moldeadas sobre un colchón de verdes o sobre rodajas de ananá.

Chocolate-Banana Bread

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist.

From eatbetteramerica.
Prep Time:15 min
Start to Finish:3 hr 45 min
makes:1 loaf (16 slices)

Bread
2 cups Banana Nut Cheerios® cereal
3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Topping

1/2 cup Banana Nut Cheerios® cereal
1.
Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
2.
In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
3.
Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
4.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

Nutritional Information
1 Slice: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.

Recipe Tip
Dyamite Dairy
Calcium, from dairy foods like milk, buttermilk and yogurt can help build bones. Look for low-fat or part-skim varieties of cheese when you can.
Success
Mini chips are used in this recipe because the larger ones can sink to the bottom.

Rabanada

Ingredientes:
3 pães franceses dormidos

2 xícaras de chá de leite

1/2 xícara de chá de açúcar

1/2 lata de leite condensado

Óleo ( quanto necessário para fritar)

2 colheres de sopa de canela em pó

3 ovos

Modo de Preparo:
Corte os pães em fatias e reserve.

Coloque o leite e o leite condensado numa tigela e mexa bem com uma colher. Reserve.

Coloque os ovos numa outra tigela e bata com um garfo até ficar homogêneo.

Coloque o óleo numa panela média leve ao fogo alto para esquentar. Coloque algumas fatias de pão dentro da tigela com leite e deixe encharcar por 1 minuto de cada lado. Retire as fatias do leite, passe pelo ovo batido e frite imediatamente. Frite as fatias por 2 minutos de cada lado, ou até que comecem a dourar. Repita a operação com cada fatia. Retire os pães com uma escumadeira e coloque sobre papel absorvente.Reserve.

Se o óleo começar a ficar muito sujo, passe por uma peneira forrada com um pano limpo ou com algodão.

Coloque o açúcar e a canela num prato e misture. Envolva cada fatia pela mistura. Sirva a seguir