Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Jam July 16, 2014

Filed under: Appetizers & Drinks — lowfatdiva @ 9:11 pm

As I was checking my email today I found this recipe from Cooking Light magazine for strawberry jam.  Normally I would delete a jam recipe because I am just not in the mood to make jam right now and I would probably take the cheaters way out by finding some at the farmers market 😉  But this recipe intrigued me because it was put in a slow cooker and it had wine in it!  Go figure right?  I’m going to try it this weekend.  Plus I think making the recipe with blueberries (which are ready now at the markets) and adding either lemon thyme or pineapple mint might be fun.    Enjoy!!!!

strawberry-riesling-jam-ck-l

  • 2 pounds very ripe hulled strawberries
  • 1 cup sugar
  • 1/2 cup Riesling wine
  • 1 medium peeled Macintosh apple, grated
  • 1 (1.75-ounce) box Sure-Jell fruit pectin
  • 1 rosemary sprig

Preparation

  1. 1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Mash the fruit to a chunky puree with a potato masher or an emulsion . Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks

NOTE:  I’m going to put it in jars so I can give to others to sample 😉

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Gluten Free Double Chocolate Macaroons July 10, 2014

Filed under: Gluten Free — lowfatdiva @ 5:04 pm

Oh my, I had to share this recipe that was forwarded to me by Living Without    for Gluten Free Double Chocolate Macaroons!  My daughter is going to be thrilled when I make these 🙂  Enjoy!!!!

 

2 extra-large egg whites, room temperature
⅛ teaspoon cream of tartar
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1½ cups semisweet mini chocolate chips
½ cup semisweet or bittersweet chocolate disks or chips

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.

3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.

4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons ½ inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.

5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.

6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.

 

macaroons

 

 
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