Recipes Included On This Page Fettuccine with Asparagus, Morels and Tarragon - Italian Fresh Berry Pie (Splenda) Frozen Grapefruit Salad Fruit Sorbet (Splenda) Fruit Torte (Splenda) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine with Asparagus, Morels and Tarragon - Italian Recipe By : Bon Appétit' April 2007 Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh morel mushrooms -- halved if large or 1 ounce dried morels 3 tablespoons butter 1 cup sliced shallots -- (packed) 1 pound asparagus -- trimmed, cut into 1 1/2-inch lengths 1 1/4 cups vegetable broth [if using fresh morels] 2/3 cup whipping cream 2 1/2 tablespoons chopped fresh tarragon -- divided 12 ounces fettuccine 1 cup grated Parmesan cheese -- divided If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half. Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese. Source : Bon Appétit' April 2007. Formatted by Chupa Babi in MC: 04.25.07 Contributed to the FareShare Gazette by Chupa; 12 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1478 Calories; 122g Fat (73.1% calories from fat); 50g Protein; 51g Carbohydrate; 9g Dietary Fiber; 377mg Cholesterol; 3938mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 21 1/2 Fat. * Exported from MasterCook * Fresh Berry Pie (Splenda) Recipe By : Splenda Recipe Booklet Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup all purpose flour 1/4 cup Splenda granular sweetener 1/3 cup margarine Filling 2 tablespoons cornstarch 2/3 cup Splenda granular sweetener 2/3 cup orange juice 2 cups fresh or frozen blueberries -- divided 2 cups sliced strawberries For Crust: Combine flour and Splenda. Cut in margarine until mixture is crumbly (food processor may be used). Press evenly into 9-inch flan pan or pie plate. Bake at 375 degrees F. for about 15 minutes or until just starting to brown at edges. Cool on rack. For Filling: In small heavy saucepan, combine cornstarch, Splenda, orange juice and 1 cup blueberries. Cook and stir over medium heat until mixture comes to a boil. Simmer until thickened and clear, about 3 minutes. Remove from heat, stir in remaining blueberries and strawberries. Spread in cooled crust. Refrigerate at least 2 hours. Typed by g.major 07\20\95 From the Splenda Recipe Booklet Contributed to the FareShare Gazette by Jim; 20 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 97 Calories; 8g Fat (70.1% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Frozen Grapefruit Salad Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese -- low-fat OK 1 cup sour cream 1/4 teaspoon salt 1/3 cup sugar -- or Splenda 1 large grapefruit -- cut into sections or 1 1/2 cups grapefruit slices from jar 1 medium avocado -- peeled and cut into large dice 1 cup halved seedless grapes 1/2 cup pecan pieces Lettuce French dressing -- optional Combine softened cream cheese with sour cream, salt and sugar. Blend well. Add grapefruit sections, avocado, grape halves and pecans. Turn into loaf pan that has been lightly sprayed with nonstick vegetable spray or lined with plastic wrap. Freeze. Slice and serve on lettuce; top with French dressing. Source : "2theadvocate.com" S(Formatted/Shared by): "Robin Demers" NOTES : Recipe is adapted from "Huntsville Heritage Cookbook" Contributed to the FareShare Gazette by Jim; 18 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Sorbet (Splenda) Recipe By : Splenda Summer Recipe Booklet Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 4 teaspoons lemon juice 2/3 cup Splenda granular 1 medium honeydew melon -- cantaloupe or pineapple In small saucepan, combine water, Splenda and lemon juice. Bring to boil. Boil 1 minute. Cool to room temperature, about 15 minutes. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth making about 2 1/2 to 3 cups of puree. Add the Splenda mixture, and process until blended. Pour into 8x8x2-inch metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage. Let stand at room temperature for about 15 minutes to soften slightly before serving. Scoop into dessert dishes. Makes about 8 servings. Raspberry Sorbet: Use 4 cups fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above. NOTE : If you have an ice cream maker, follow manufacturer's directions. Origin : Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94. Contributed to the FareShare Gazette by Jim; 22 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (2.2% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1 Fruit. * Exported from MasterCook * Fruit Torte (Splenda) Recipe By : Splenda recipe booklet Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 1 1/2 cups all purpose flour 3/4 cup Splenda granular sugar substitute 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 egg 1 cup sour skim milk -- see * Note 1/4 cup vegetable oil 1 teaspoon vanilla **Yogurt Cream Topping*** 1/3 cup whipping cream 2 tablespoons Splenda granular 1/4 cup low fat plain yogurt 1/2 teaspoon vanilla 2 cups prepared fruit [raspberry, strawberry, peaches] * Note: to sour, use 1 tablespoon vinegar, then add milk to measure 1 cup. Cake Combine flour, Splenda, baking soda and salt in bowl. Add egg, milk, oil and vanilla. Beat at medium speed of mixer until smooth, about 1 minute. Pour into greased 8-inch round cake pan. Bake at 350F. for 20-25 minutes or until cake tester inserted in centre comes out clean. Cool on rack. Topping Beat cream with Splenda until stiff peaks form. Fold in yogurt and vanilla. Store in refrigerator. Assembly Split cake horizontally into two layers. Spread one layer with half the prepared yogurt cream topping and top with half the fruit. Place second layer on top. Top with remaining cream and fruit. Chill until ready to serve. Makes 8 servings. Origin : Splenda recipe booklet, March/94 Contributed to the FareShare Gazette by Jim; 17 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 11g Fat (94.2% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 40mg Cholesterol; 382mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.

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