Low Fat Sweet Apples Latkes Kosher Pareve Food

APPLE LATKES

Steps:

• Beat the egg with the yogurt and milk (or just the yogurt, if you're using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I'd imagine.
• Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
• Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls -- I use a round soup spoon -- of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don't worry about making perfect round pancakes; I like these a bit raggedy and skew-whiff. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
• Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you've used up all the batter. Top with maple syrup.

EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN

Steps:

• In a large skillet, bring chicken and stock to a simmer over med-high heat.
• Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
• Mix together the juice, brown sugar, vinegar and soy sauce until blended.
• Stir into skillet; bring to a boil.
• Cook, stirring for about 2 minutes, or until glossy and thickened.
• Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
• Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

SUSHI SALAD (PAREVE)

Steps:

• In a pot with a cover, bring 1 1/2 cups of water to a boil.
• Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
• Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
• Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
• Cut mango, cucumber, and celery into small squares.
• Grate carrot.
• Stir the vegetables into the cooled rice.
• In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
• Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

LOW FAT HEALTHY SPICES CAKE (KOSHER-PAREVE)

Steps:

• Preheat oven to 360°F.
• Spray two 12x6 Baking Pans.
• In a bowl, mix with a hand mixer egg + oil + orange juice.
• In a separate bowl, mix flour + sugar + vanilla sugar + baking powder + spices + lemon peel.
• Gradually, add liquid mixture to dry ingredients.
• Mix well to a homogenous mixture.
• Pour evenly to baking pans.
• Bake 30-40 until light brown and bouncy to touch.
• Enjoy!
• *** Upgrades and other options:.
• >> Take about 2 Tbs from sugar and mix with cinnamon. Slice some apples (with peel) and arrange on bottom of baking pan. Sprinkle sugar and cinnamon mixture and than pour cake mixture. When cake is ready turn upside down to a serving tray. The top is lovely, crunchy and surprising!
• >> Oil can be substitute with 80 grams butter - if this is the taste you're going for --
• >> Soak 50 grams raisins in some brandy for 1/2 hour, and add to cake mixture.
• ** Nutritional Values per one serving: 92.4 Calories, 15.5 grams Carbohydrates, 1.3 grams Protein, 2.8 grams Fat, 9 milligrams Cholesterol, 27.27% FAT!

LOW FAT CHICKPEA SALAD (KOSHER-PAREVE)

Steps:

• Mix all and serve in room temperature or chilled.
• That's it!
• Enjoy!

SWEET POTATO LATKES (PAREVE)

Steps:

• Peel and grate sweet potatoes and remove any excess moisture.
• Beat eggs and add one at a time, mixing well. See Note at end of instructions.
• Add matzoth meal or flour and baking powder.
• Add spices and mix well.
• Heat oil until hot and put large spoonful for each pancake.
• Cook until brown and flip.
• NOTE: For fluffier pancakes, separate eggs.
• Add egg yolks into the potatoes.
• Then, beat the egg whites until stiff.
• Fold in egg whites after all other ingredients have been mixed inches.