(Weight-Watchers-Recipes) Corrected: Mango-Chile Paletas

 

* Exported from MasterCook *

Corrected: Mango-Chile Paletas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound diced mango -- fresh or frozen and thawed
1 dried guajillo chile -- freshly ground
3/4 cup lime juice
1 teaspoon ground cayenne
2 tablespoons sugar

Put all the ingredients in a blender. Blend smooth.

Pour into popsicle molds. Freeze solid.

Makes 6 pops (depending on the size of molds)

ChupaNote: this was a bit tart. Taste the smoothie before freezing, might
add more sugar.

Cuisine:
"Mexican"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; trace Fat (5.3%
calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 4088 27213 0 272 0

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(Weight-Watchers-Recipes) Asian Tofu Summer Rolls - 7 pts plus

 

* Exported from MasterCook *

Tofu Summer Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra-firm tofu -- cut into 1/4-inch x 3-inch slices
3 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons ginger juice
2 garlic cloves -- grated
1/2 pound rice stick noodles
6 rice paper wrapper, medium 8 5/8"
1/2 cup steamed chopped rainbow chard -- (about 2 cups raw)
3/4 cup loosely packed Thai basil leaves

Place the tofu in a reusable plastic bag. Add the soy sauce, rice vinegar,
ginger juice, and garlic. Refrigerate overnight.

The next day, prepare the rice stick noodles and rice paper wrappers
according to the package instructions.

Add 1/4 cup of noodles toward the middle of each wrapper.

Equally divide the chard, slices of tofu, and basil among the wrappers.

Fold the rice paper from both sides in toward the middle, then tightly
roll the end away from you until the spring roll is closed. Serve
immediately.

Serves 6

Per serving: Cals 211 (9% fat); Fat 2g; Carbs 38g; Fiber 1g; Protein 8g;
Sodium 297mg; Sugar 1g.

AuthorNote: Summer rolls are so named because they are served cold,
perfect for the hot summer months.

If you would like an even firmer, meatier texture in your tofu, it is
easy. Simply wrap the tofu in a paper towel. Place a brick or heavy cans
on the tofu. Allow to sit for at least an hour before use.

Cuisine:
"Asian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"9 rolls"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 5g Fat (16.7%
calories from fat); 9g Protein; 46g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 575mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 26633 0 238 0

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(Weight-Watchers-Recipes) Indian Multicolored Mixed Vegetable Raita Recipe - 3 pts plus; 16g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Multicolored Mixed Vegetable Raita Recipe

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowerCarbs
LowFat (Less than 10%) LowFat (Less than 25%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large seedless cucumber -- the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
3 medium carrots -- (about 1 1/2 cups when chopped)
1 small green pepper -- (about 1/2 cup when chopped)
1 small orange pepper -- (about 1/2 cup when chopped)
1 cup cherry tomatoes
2 cups drained canned sweet corn
1/2 cup pomegranate seeds -- (I didnt use, because I couldnt find them)
3 cups yogurt
salt

Peel the cucumber and carrots, and chop into very small pieces. Chop the
peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3
pieces. Mix all ingredients together in a large bowl, except salt. Place
the raita in the fridge. Raita tastes better if it sits over night. Add
salt just before serving and stir well. Serve chilled.

Serves about 10, as a side dish

AuthorNote: I am happy just eating a huge bowl of this for dinner. But
this colorful raita will be a great accompaniment to and Indian dinner of
rice, roti and curry.

My grandmother adds salt to the raita only just before serving. If you add
salt any sooner, it will draw out the moisture from the vegetables and
make your raita watery. And make sure you let the raita sit in the fridge
overnight, it tastes much better than eating it right away.

ChupaNote: we added some chopped mint as well, and a sprinkling of Aleppo
red pepper.

Cuisine:
"Indian"
Source:
"Sala @ Veggie Belly blog"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 99 Calories; 3g Fat (22.6% calories
from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 9mg
Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0
Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 26090 0 2873 4539 0 0

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(Weight-Watchers-Recipes) Wild Rice Ricotta Fritters- 2 pts plus; 11g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook *

Wild Rice Ricotta Fritters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup ricotta
1 1/2 cups cooked wild rice
1/4 cup matzo meal
1/4 cup chopped green onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground nutmeg
To fry: -- canola oil

Beat the eggs in a medium bowl until fluffy.

Stir in the ricotta, wild rice, and matzo meal until a thick batter forms.

Stir in the green onion and spices.

Heat 1/4-inch of canola oil in a large skillet. Place 1/4-cup scoops of
batter into the skillet. Cook for 3 to 5 minutes on each side or until the
fritters are golden brown and heated through.

Drain on paper towel-lined plates. Serve hot.

Serves 8

AuthorNote: These fritters make an excellent side dish or burger
substitute.

Wild rice is a nutritional powerhouse. A one-half cup serving has 30 of
the 48 grams of the daily recommended requirement of whole grains. Wild
rice is very high in protein and fiber and is virtually fat-free. Wild
rice is gluten free.

Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 94 Calories; 3g Fat (32.8% calories
from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 61mg
Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Savory Grits - Southern USA - 3 pts plus; 20g Carbohydrate; 3g Dietary Fiber

 

* Exported from MasterCook *

Savory Grits - Southern USA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 celery stalks -- diced
2 shallots -- minced
2 garlic cloves -- minced
1 carrot -- diced
1 parsnip -- peeled and diced
2 1/4 cups stock
1/2 cup old-fashioned grits
2 tablespoons tarragon vinegar
1 tablespoon thyme leaves -- fresh or frozen
1/2 teaspoon sea salt

Heat the oil in a skillet. add the celery, shallots, garlic, carrot, and
parsnip and saute until the carrot and parsnip are softened, about 5 to 15
minutes.

Meanwhile, bring the stock to boil in a medium pot. Add the grits and stir
continuously for 10 minutes or until all of the liquid is absorbed.

Remove from heat and stir in the cooked vegetables, vinegar, thyme and
salt.

Serves 6

AuthorNote: Grits can be made with heavy cream and lots of cheese, but
these are made with lots of vegetables instead.

Cuisine:
"Southern USA"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 129 Calories; 5g Fat (32.9%
calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 689 0 0 0

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(Weight-Watchers-Recipes) Rosemary Wild Rice Pilaf - 3 pts plus; 25g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Rosemary Wild Rice Pilaf

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups water
1 cup brown rice
1/2 cup wild rice
1 onion -- chopped
2 celery stalks -- chopped
2 carrots -- diced
1 fennel bulb -- diced
3 tablespoons chopped rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a medium pot, bring the water to a boil. Add the brown rice and wild
rice. Cook until tender, about 45 minutes.

Meanwhile, spray a skillet with nonstick cooking spray. Saute the onion,
celery, carrots, and fennel until softened.

Preheat oven to 350F.

Drain the rice and wild rice. Pour into an 8x8-inch baking dish. Stir in
the vegetable mixture. Cover and bake one hour. Add spices. Fluff with a
fork prior to serving.

Serves 10

AuthorNote: Wild rice provides a nutty flavor and chewy texture to this
pilaf.

First harvested by Native Americans, wild rice is one of the very few
grains native to North America. Despite the name, wild rice is actually a
grain harvested from a type of grass, not rice. It grows in shallow lakes
and streams. Wild rice is the state grain of Minnesota.

Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 1g Fat (5.4% calories
from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Mexican Mango-Chile Paletas - 2 pts plus; Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Mango-Chile Paletas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound diced mango
1 dried guajillo chile -- freshly ground
3/4 cup lime juice
1 teaspoon ground cayenne
2 tablespoons sugar

Cuisine:
"Mexican"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; trace Fat (5.3%
calories from fat); 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 4088 27213 0 272 0

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(Weight-Watchers-Recipes) Greek Yogurt Cake - 5 pts plus; 30g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook *

Greek Yogurt Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- at room temperature
1 1/4 cups light brown sugar
1/2 cup unsalted butter -- at room temperature
8 ounces low-fat plain Greek-style yogurt
1 teaspoon vanilla
1/2 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
3 cups all purpose flour
1/4 teaspoon nutmeg

Preheat oven to 350F. Grease and flour a bundt pan.

In a large bowl, beat together the eggs, brown sugar, and butter until
creamy. Mix in the yogurt, vanilla and milk.

In a separate bowl, whisk together the dry ingredients. Slowly beat them
into the wet ingredients.

Pour into the prepared pan. Bake 55 minutes or until a knife comes out
clean.

Cook in the pan on a wire rack for 5 minutes before removing from the pan
to cool completely.

Serves 16

AuthorNote: Greek yogurt not only makes this cake moist, it adds a
pleasant tang.

Cuisine:
"Greek"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 7g Fat (31.2%
calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 56mg
Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Italian Espresso Granita - 1 pt plus; 12g Carbohydrate; trace Dietary Fiber

 

* Exported from MasterCook *

Espresso Granita

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooled espresso
1/3 cup sugar
1/2 tablespoon cocoa powder

IN a medium bow, whisk all of the ingredients until the sugar and cocoa
powder are fully dissolved

Pour the mixture into a 13x9-inch metal pan. Freeze for 20 minutes.

Remove from the freezer and rake any frozen bits with a fork. Return to
the freezer for 20 additional minutes.

Remove from the freezer and rake any frozen bits with a fork. Freeze for
an additional 30 minutes.

Remove from the freezer and rake again. Serve.

Serves 6

AuthorNote: On hot summer days in Italy, coffee granitas are sold in cafes
at breakfast time as a change from the regular hot espresso.

Cuisine:
"Italian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 46 Calories; trace Fat (1.2%
calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 2349 0 0

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(Weight-Watchers-Recipes) Eggplant Farro - Italian; 3 pts plus: 13g Carbohydrate; 2g Dietary Fiber

 

* Exported from MasterCook *

Eggplant Farro

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup farro, cooked
2 tablespoons olive oil
1 onion -- chopped
4 garlic cloves -- minced
2 cups peeled and cubed eggplant
1/2 cup dry red wine
2 1/4 cups stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the farro in a bowl. Cover with water and soak for 10 minutes.

In a Dutch oven, over medium heat, heat the oil. Saute the onion, garlic,
and eggplant until the eggplant is softened, about 10 minutes.

Drain the farro and add it to the pan. Saute for 2 minutes. Add the red
wine and cook until the wine is absorbed. Add the stock, salt and pepper
and bring to a boil.

Reduce the heat and simmer, covered, for 30 minutes. Stir before serving.

Serves 4 to 6

AuthorNote: this slightly brothy dish is delicious with crusty bread,
serve it as an entree or side.

Cuisine:
"Italian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 6g Fat (45.9%
calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 2663 0 0 0 0

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(Weight-Watchers-Recipes) Blood Orange Granita - 3 pts plus; 29g Carbohydrate; trace Dietary Fiber

 

* Exported from MasterCook *

Blood Orange Granita

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh blood orange juice
2 tablespoons blood orange zest
1/4 cup sugar
2 tablespoons orange liqueur

In a medium bowl, whisk together all of the ingredients until the sugar is
fully dissolved.

Pour the mixture into a 13x9-inch metal pan. Freeze for 20 minutes.

Remove from the freezer and rake any frozen bits with a fork.

Return to the freezer for 20 additional minutes. Remove from the freezer
and rake any frozen bits with a fork.

Freeze for an additional 30 minutes. Remove from the freezer and rake
again. Serve.

Serves 4

AuthorNote: There are many varieties of blood oranges available in the
market today. Use your favorite to make this granita.

Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; trace Fat (1.9%
calories from fat); 1g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.

Nutr. Assoc. : 1006 1012 0 0

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(Weight-Watchers-Recipes) Basil Sorbet - 2 pts plus; 13g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook *

Basil Sorbet

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
2/3 cup chopped basil
3 tablespoons agave syrup
1 tablespoon ground lemon peel

Place all the ingredients in a food processor and pulse until smooth.

Pour into an ice cream or sorbet maker and churn according to
manufacturer's instructions.

Serves 4

AuthorNote: Try this herby sorbet as a palate cleanser or as dessert.

Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 48 Calories; trace Fat (0.7%
calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit.

Nutr. Assoc. : 0 0 0 802

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(Weight-Watchers-Recipes) Japanese Vegetable Miso Soup with Bonito - 3 pts plus; 9g Carbohydrate; 3g Dietary Fiber

 

* Exported from MasterCook *

Japanese Vegetable Miso Soup with Bonito

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water -- divided use
1 piece kombu -- 2-inch square
1/2 ounce bonito flakes
1/4 cup red miso
6 ounces extra-firm tofu -- cubed
3/4 cup snow pea pods, fresh
2 baby bok choy -- chopped
1/2 cup fresh baby corn
4 ounces enoki mushrooms
1 bunch scallions -- chopped

Add 4 1/2 cups water and the kombu to a 4-quart pot. Bring to an almost
boil. Remove the kombu and add the bonito flakes. Return it to a high
simmer for 5 minutes then skim out the bonito flakes.

Dissolve the miso in 1/2 cup of water. Set aside.

Add the tofu, snow peas, bok choy, baby corn, and enoki mushrooms to the
kombu water. Simmer until the vegetables are just softened, about 5
minutes.

Add the dissolved miso to the pot. Simmer for 1 minutes. Garnish with
scallions.

Serves 4

AuthorNote: Making your own dashi with kombu and bonito flakes is the
secret to authentic miso soup.

Cuisine:
"Asian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 102 Calories; 4g Fat (34.6%
calories from fat); 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 607mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Meyer Lemon Curd

 

* Exported from MasterCook *

Meyer Lemon Curd

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons unsalted butter
3 eggs
1/2 cup sugar
2/3 cup Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest

Over low heat, melt the butter in a small, heavy saucepan. Add the
remaining ingredients and whisk continuously for about 8-10 minutes or
until it forms a custard.

Allow to cool. Pour into a jar and refrigerate. The curd will thicken
considerably as it cools.

Yields 8 ounces.

Per serving: Cals 129; fat 9g; carbs 14g; fiber: 0g; sodium 6mg; protein
0g; sugars 13g.

AuthorNote: Meyer lemons are just a bit sweeter than regular lemons,
making this curd a decadent treat.

Salted or Unsalted Butter: When cooking it is important to always use
unsalted butter unless otherwise instructed. One can always add salt but
if your salted butter makes the dish too salty,, you cannot reduce the
salt.

Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"8 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 127 Calories; 8g Fat (58.0%
calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber;
82mg Cholesterol; 22mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 797 802

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