GOLDEN VALLEY, Minn. - Most of us who are looking to cut the calories find the biggest challenge is coming up with recipes that taste good. Betty Crocker is serving up some comfort food favorites that might do the trick.
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar (25.5 oz) Muir Glen® organic pasta sauce (any variety)
- 1/2 lb frozen Italian sausage-style soy-protein crumbles (2 cups)
- 36 round pot sticker (gyoza) wrappers
- 1 cup shredded mozzarella cheese (4 oz)
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
In another small bowl, mix pasta sauce and soy-protein crumbles.Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.
Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.
- 1 loaf (1 lb) soft French bread (about 18 inches long)
- 4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/2 cup raspberry preserves
- 1 cup fat-free egg product
- 1 cup fat-free (skim) milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
- 1/4 cup sugar
- 2 teaspoons cornstarch
Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches.
Arrange in baking dish, pressing together if necessary to fit.In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.3Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended.
Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.