ANNETTE SYM / "SYMPLY TOO GOOD TO BE TRUE" LOW FAT COOKBOOK
INDIAN BUTTER CHICKEN:
1 3/4¾ lbs skinless chicken breasts
cooking spray
1 c onion, diced
1 t crushed garlic (in jar)
1/2 t crushed ginger (in jar)
1 t ground cilantro
1 t ground turmeric
1 t ground coriander
2 t ground paprika
1/2 t ground cumin
1/8 t chili powder
2 t granulated chicken bouillon (low sodium)
4 T no-salt-added tomato paste
12 1/2 oz can low-fat 2% evaporated milk
Cut chicken into bite sized pieces. Coat a large non-stick frypan or wok with cooking spray, sauté chicken, onion, garlic and ginger until chicken pieces are nearly cooked. Add all the spices and bouillon. Combine with chicken for 1 minute. Add tomato paste and fold through chicken. Add milk to pan and combine with ingredients. Once boiled, serve.
MISSISSIPPI MUD CAKE:
Makes 14 servings
Cake
5 oz dark cooking chocolate
4 oz light margarine (Promise®)
1 c sugar
2 t instant coffee
1 c water
1/4 c bourbon or brandy
1/2 t baking soda
1/2 c apple sauce (in jar)
2 egg whites
11/2 c all purpose flour
1/3 c cocoa powder
cooking spray
Frosting
2 T cocoa powder
3/4 c confectioner's sugar
2 t light margarine (Promise®)
1 T no-fat milk
Preheat oven to 325°F (160°C) fan forced.
To make cake Place chocolate, margarine, sugar, coffee, water and bourbon into a large ceramic dish and microwave on medium-low for 2 minutes. Stir ingredients then return to microwave for a further 2 minutes on medium-low. Stir until all ingredients are dissolved. Stir baking soda into apple sauce (it will froth) then add to chocolate mix. In a cup beat egg whites using a fork then add to chocolate mix. Sift all the flour and cocoa into bowl then gently fold ingredients until combined. Pour mixture into an 8" round cake pan coated with cooking spray and bake for 55-60 minutes or until cake springs back when lightly pressed in center. When cool spread frosting over cake.
To make frosting Sift cocoa and confectioner's sugar, add margarine and enough milk until a smooth frosting is made. Spread over cake. Refrigerate.
For more recipes and tips visit www.symplytoogood.com
