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Spicy Beef and Zucchini Pasta

October 3, 2011 ·

When I was flipping through a recent magazine for the second time, I was a little surprised to see that I flagged something called ‘Stovetop Chili Mac.’  It’s not something that I would typically make, based on title alone.  After a quick glance, I could definitely see the potential in this dish – increase the veggies, give it some kick,…and we find ourselves with the delicious Spicy Beef and Zucchini Pasta.

The beef and zucchini sauce was a spicy and flavorful topping on top of pasta, which is a nice change from your every day bolognese.  The preparation of this sauce reminds me of my go-to taco recipe though.  This recipe makes plenty, so enjoy pasta for dinner and then tacos for lunch the next day.  That’s what we did!

Spicy Beef and Zucchini Pasta
Yields 4 servings

3/4 pound (12 oz) short pasta, such as rotini or rigatoni
1 teaspoon extra-virgin olive oil
5 garlic cloves, minced or grated
1 medium yellow onion, chopped
2 green and/or red bell peppers, chopped
1 pound extra lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 medium zucchini, diced
2 cans (14.5 ounces each) diced tomatoes with chiles, including juices
2 ounces shredded cheddar cheese, for topping

  1. In a large pot of boiling water, cook pasta according to package instructions.  Drain and return to pot.
  2. Meanwhile, in a large skillet, heat oil over medium.  Add onion, peppers and garlic and cook until onion is translucent and peppers are soft (about 5 minutes).
  3. Increase heat to medium high, add beef and break it up with a wooden spoon.  Cook until no longer pink.  Add chili powder and cumin, and cook until fragrant (about 1 minute). Season with salt and pepper.
  4. Add zucchini and cook until tender.  Add tomatoes, bring to a simmer and cook until mixture is thickened and heated through. 
  5. Divide pasta among 4 bowls, top with meat sauce, and sprinkle with cheese.

Adapted from Everyday Food

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , , , , , ,

Chocolate Ricotta Mousse

September 28, 2011 ·
As part of the Foodbuzz Tastemaker program with Ghirardelli, I was given the opportunity to sample several of Ghirardelli Intense Dark chocolates, including Midnight Reverie, which is 86% cacao.   I thought, what better way to highlight this deliciously dark chocolate than to make it into mousse! 
I love the elegance of chocolate mousse, but have a hard time eating or serving it due to the amount of cream or half and half, etc. it typically contains.  As a healthier alternative, I have had my eye on a recipe for Chocolate Ricotta Mousse for quite a while. 

 

 
We enjoyed Chocolate Ricotta Mousse, but found that it is very important to approach this mousse as “mousse.” It is made with ricotta cheese, so accordingly expect the texture to be a little grainy (like ricotta).  In return, you get a delicious, light, chocolaty dessert that is higher in protein and lower in calories and fat than its traditional counterpart.

The original recipe calls for cocoa powder, which I substituted for an equivalent amount of Ghirardelli’s Midnight Reverie chocolate. Since this chocolate already contains some sugar, I reduced the amount of sugar in the mousse by half. The result was a perfect balance of sweetness. 

Chocolate Ricotta Mousse
Yields 6 servings
15 oz low fat ricotta cheese (room temperature)
1 ounce dark chocolate (melted and cooled), such as Ghirardelli Midnight Reverie 
OR  3 tablespoons unsweetened cocoa powder
2 egg whites (room temperature)
1/4 to 1/2 cup granulated sugar
Coarse salt
Cocoa powder, for serving (optional)
Whipped topping, for serving (optional)
  1. In a food processor, process ricotta and chocolate until smooth.  Transfer mixture to a large bowl.
  2. Place egg whites, sugar and a pinch of salt in a medium heat proof bowl set over simmering water.  Whisk constantly, until sugar dissolves and mixture is warm (about 3 minutes).  Remove from heat and beat mixture (using an electric mixer) on high until stiff glossy peaks form (about 5 minutes).
  3. With a rubber spatula, gently fold egg mixture into ricotta mixture until combined. 
  4. Divide mousse among 6 glasses or bowls.  Refrigerate 3 hours (or up to 1 day).  Serve dusted with cocoa powder or with a dollop of whipped topping, if desired.
Adapted from Everyday Food
Disclaimer: While this is not my formal write up of my experience with Ghirardelli chocolate, I feel obligated to disclose the following: “As part of the Foodbuzz Tastemaker program, I was provided with Ghirardelli chocolate for free. The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.” I will be sharing a full write up of my experience later this week.
Filed Under: dessert, healthy, Recipes Tagged With: , , ,

Brown Sugar Coconut Blueberry Muffins

September 23, 2011 ·

The hunt for tasty ways to use the remainder of our blueberries continues.  It’s not a bad problem to have, that’s for sure.  We have been happily enjoying Blueberry Lemon Ricotta Pancakes, lots of blueberries in Greek yogurt, and many other treats.  But it was time to make something new.  I already have several blueberry muffin recipes that I love, but when I found a blueberry muffin recipe using brown sugar and buttermilk, I knew it would become an instant favorite.

While the recipe looked nearly perfect as-is, I decided to add a little twist and use coconut oil instead of canola oil.  This was my first time using coconut oil, but I had high hopes it would be the perfect addition to these muffins.

The coconut oil imparts a delicious coconut flavor to the muffins, which works beautifully with the tangy blueberries.  The muffins are incredibly moist as well.  Score for the coconut oil, and score for another fantastic recipe for blueberry muffins!

Brown Sugar Coconut Blueberry Muffins
 
Print
Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup packed brown sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • ⅓ cup coconut oil (or canola oil)
  • ⅓ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups blueberries (fresh or frozen)
  • 2 teaspoons brown sugar, for topping
  • 2 teaspoons sweetened flaked coconut, for topping
Instructions
  1. Preheat oven to 375°F. Line 12 standard muffin cups with paper liners.
  2. In a large bowl, stir flour, sugar and baking powder.
  3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
  4. Add wet ingredients to flour mixture, stirring gently until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Brown Sugar Coconut Blueberry Muffins
Yields 12 muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1/3 cup coconut oil (or canola oil)
1/3 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 cups blueberries (fresh or frozen)
2 teaspoons brown sugar, for topping
2 teaspoons sweetened flaked coconut, for topping

  1. Preheat oven to 375 degrees.  Line 12 standard muffin cups with paper liners.
  2. In a large bowl, stir flour, sugar and baking powder.
  3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
  4. Add wet ingredients to flour mixture, stirring gently until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly among 12 muffin cups.  Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Adapted from Babble

Filed Under: breakfast, healthy, Recipes Tagged With: , , , , , , , ,
Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!

Tortellini Soup with Chunky Tomatoes and Spinach

September 20, 2011 ·
Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!
(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter.  And guess what?  It can be made in under 30 minutes!  Had I realized that, this soup would have been made long ago.
Tortellini Soup with Chunky Tomatoes and Spinach

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well.   I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Tortellini Soup with Chunky Tomatoes and Spinach
 
Print
Yields: 3 to 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium vegetable broth (or chicken broth)
  • 1 can (14.5 ounces) low sodium diced tomatoes, including juices
  • 9-10 ounces tortellini (fresh or frozen), any variety
  • 1½ teaspoons Italian herb seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • 10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
  • Salt and Pepper, to taste
  • ¼ cup freshly shredded Parmesan cheese
Instructions
  1. In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
  2. Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
  3. Add tortellini and cook according to package instructions.
  4. Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
  5. Serve immediately, garnishing each bowl with Parmesan cheese.

 

Adapted from Food Network

Filed Under: Featured, healthy, Recipes, soup, vegetarian Tagged With: , , , , ,

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

September 16, 2011 ·

One of my favorite things about birthdays is birthday cake. Especially making birthday cakes! The birthday person chooses a cake or simply gives me inspiration.  Then I try to make the best cake I can.  When it came time to choose my birthday cake, believe me, it was a tough decision. My head was still in zucchini-mode. I love pineapple, and I love cream cheese. So I was on zucchini, pineapple, and cream cheese mission. Seems easy enough, right? 

I researched a few recipes until deciding on this one, and made a few changes, reflected below.  The frosting is a nice balance of cinnamon and cream cheese and the perfect complement to the cupcakes.  There are chunks of pineapple and hints of coconut and zucchini in the cake.  They are healthy and come in under 200 calories.  Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting made the perfect birthday treat!

* REMINDER:  MAGAZINE GIVEAWAY ENDS TONIGHT!  GO HERE TO ENTER!  *

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

Cake:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 cup brown sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt  (optional)
2 teaspoons cinnamon
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups shredded zucchini (squeeze out some of the moisture)
20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

  1. Preheat oven to 350 degrees.  Line 18 standard muffin cups with paper liners (fill the empty cups halfway with water). 
  2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt (if using) and cinnamon.  Set aside.
  3. In a medium bowl, stir together oil, eggs and vanilla until well blended.  Add zucchini and pineapple and mix until combined.
  4. Add zucchini mixture to dry ingredients and gently fold until combined.  (Note: Batter will be thick).
  5. Divide batter evenly among 18 muffin cups.  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

Frosting:

8 ounces Neufchâtel (1/3 less fat) cream cheese
1 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon

  1. In a large bowl, beat cream cheese, sugar, vanilla and cinnamon. 
  2. Pipe or spread frosting on cupcakes, as desired. 

Note:  If not serving immediately, cupcakes/frosting should be refrigerated.  Otherwise, the frosting gets too soft.  When serving after refrigeration, let cupcake sit out for 10-15 minutes at room temperature.  (They are good straight from the fridge, however…if you can’t wait like me!)  🙂

Nutrition Information per Serving (1 cupcake and 1/18 frosting)
Calories: 190 ~ Fat: 6g ~ Carbs: 33.6g ~ Fiber 2.9g ~ Protein: 3.2g

Adapted from Skinny Taste

Filed Under: healthy, Recipes Tagged With: , , , , , , , , ,

Portobello and Zucchini Tacos

August 25, 2011 ·
As Mike was sprinkling cheese on his Portobello and Zucchini Tacos, he could see it in my eyes and knew what I was about to do.  I couldn’t help myself – I had to do it!  I stole his dinner so I could plate it for pictures.  Who knew he was such a food stylist!  In all fairness, as I ran away with his dinner, I told him to take mine.  Off I went to snap away and he got to enjoy a warm dinner.
Portobello and Zucchini Tacos
So is the life as a husband of a food blogger. He sometimes gets cold dinner. He sometimes loses his dinner to pictures.  But there are some perks, with the most obvious being…actually getting to have dinner (or lunch, or muffins, you get the idea).  Mike is definitely a good sport…even if sometimes he has to give up his tacos for the craft.

Portobello and Zucchini Tacos
Now about the tacos. These tacos are fun, tasty and super easy! First you prepare your veggies, toss them in olive oil and seasoning, then throw it all in the oven to roast. In the meantime, heat up the tortillas and get the toppings ready. Serve. See? Simple, easy and so good!
Portobello and Zucchini Tacos
Portobello and Zucchini Tacos
 
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Yields: 4 servings (3 tacos per serving)
Ingredients
  • 5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
  • 3 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced ¼-inch thick
  • 12 (6-inch) corn tortillas
  • 6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving
  • ½ cup fresh salsa, for serving
Instructions
  1. Preheat oven to 425 degrees.
  2. In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1½ teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
  3. In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste.
  4. Place both dishes in oven. Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes).
  5. Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.
  6. To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.
Notes
You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.

Adapted from Everyday Food

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,

Ravioli with Roasted Zucchini

August 23, 2011 ·

For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe.  This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again.  It’s that good and easy too!

We are huge garlic fans, so I thought slices instead of crushed would be a nice change.  The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible.  The crushed red pepper gives this dish a little kick as well.  All together, this becomes the perfect topping for ravioli, or any pasta really.

Ravioli with Roasted Zucchini
Yields 4 servings

4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley

  1. Preheat oven to 400.  Spray baking dish or rimmed baking sheet with cooking spray.  Set aside.  Bring a large pot of water to a boil
  2. In a small bowl, mix olive oil and crushed red pepper. 
  3. Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.  
  4. Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet.  Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
  5. Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float).  Drain and place in large bowl.
  6. Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese.  Serve immediately, topping with remaining parsley and cheese.

Adapted from Real Simple

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,
Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

Zucchini, Banana, and Flaxseed Muffins

August 22, 2011 ·

Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

Zucchini, Banana, and Flaxseed Muffins are a healthy muffin that tastes good too!  They are made without any butter or oil, yet the are moist and delicious due to the zucchini and banana. 

 New magazine day is one of my favorites days of the month.  Since I subscribe to several magazines, this translates into several favorite days a month!   Actually, I think Mike might like new magazine day more than I do.  Especially when after just one quick perusal, it looks like this…

10 flags after just a quick glance.  Not bad, eh?   Just wait until I get a chance to be more thorough!

It was hard to choose what to make first, but there was clearly no better way to kick off zucchini week here than Zucchini, Banana, and Flaxseed Muffins!  Good thing too, because these might be the tastiest muffins ever!  I know, I know, I’ve said it before, and I’ll say it again.  But this time I mean it!

After one bite, you will never guess that these are healthy and low fat!  Sure there is zucchini and banana, but I’m sure you’ve noticed a lot of times muffins find some way to become glorified cupcakes.  Not these.  There is no butter and no oil added to these muffins, yet they are incredibly moist and delicious.  For an additional nutrition boost, I subbed in some whole wheat flour.  I also replaced whole milk with buttermilk since it seems everything is made better with buttermilk.

This week I will be featuring several zucchini recipes throughout the week.  I hope you will all enjoy them as much as we have!

Zucchini, Banana, and Flaxseed Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ½ cup ground flaxseed (flaxseed meal)
  • 1 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • 1½ cups coarsely grated zucchini (I used 1½ zucchinis)
  • 1 mashed ripe banana (approx ⅓ cup)
  • ¾ cup buttermilk
  • 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • nonstick cooking spray
Instructions
  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. Set aside.
  2. In a large bowl, whisk together flours, flaxseed, brown sugar, baking soda, baking powder and cinnamon.
  3. In a small bowl, stir zucchini and mashed banana together. Add to flour mixture and stir to combine.
  4. In medium bowl, whisk together milk, egg and vanilla. Add milk mixture to flour mixture and stir gently until combined (do not overmix).
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in pan and then transfer to wire rack to cool completely (about 30 minutes).
Notes
Adapted from Everyday Food, September, 2011
Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

Mushroom and Spinach Frittata with Smoked Gouda

August 17, 2011 ·
Mushroom and Spinach Frittata with Smoked Gouda {Alida's Kitchen}

On Monday, I shared with you a summery dessert that uses 4 egg yolks.  I also promised you a healthy way to use up those remaining egg whites.  A promise is a promise!  This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites.  How is that for even-steven!

Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

Mushroom and Spinach Frittata with Smoked Gouda
 
Print
Yields: 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped Vidalia onion
  • 8 ounces sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 cups packed baby spinach leaves
  • 2 large eggs
  • 4 large egg whites
  • ½ cup shredded smoked Gouda cheese, divided
  • Pinch of salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
  2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
  3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
  4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
  5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

 

Nutrition Information per Serving (1/4 frittata)
Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

Adapted from Health Magazine, March 2007

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

Lime Tart

August 15, 2011 ·

While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row.  I am still dreaming about it.  It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good! 

Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes.  Next pour the filling in the crust (warm or cool), bake again and then chill.  The hardest part is the wait!   

Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter.  As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts.  Even with these adjustments, this tart definitely tastes like an indulgence!

Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!

Lime Tart
Yields 8 servings

1 1/2 cup graham cracker crumbs

2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted light butter, melted
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup fresh lime juice (from 3 to 5 limes)
4 large egg yolks
Pinch salt
Grated lime zest, for garnish (optional) 
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar.  Add butter and mix until combined.  Transfer  mixture to a 9-inch tart pan with a  removable bottom.  Pat into bottom and up sides.  Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes). 
  3. Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth. 
  4. Pour lime mixture into crust (warm or cool is fine).  Return to oven,  on baking sheet.  Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).  
  5. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve. 

Nutrition Information per Serving (1/8 of tart)
 Calories = 321 ~ Fat = 7.4g ~ Carbohydrates = 58.3g ~ Protein = 6.2g

Adapted from Everyday Food

Filed Under: dessert, healthy, Recipes Tagged With: , , ,