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from 9 to 11 a. m. Last week’s lesson was on “Low-Calories Cooking” - Here are a few sample recipes from the lesson. Low-calorie whipped topping 1/2 cup nonfat dry milk 1/2 cup ice water 2 tablespoons sugar or substitute 2 teaspoons lemon juice Put mixing bowl and beaters in refrigerator one hour before preparation to chill. Sprinkle dry milk over ice water. Beat until stiff. Add the sugar gradually and continue to beat until very stiff. Add lemon juice. Serve immediately. Yield: about 2 cups topping. The whipped topping will hold up for about one hour. This entire recipe has about 400 calories as compared with 800 for an equal amount of whipped cream. Lime sherbet 3/4 cup boiling w ater 1 enevelope low calorie lime-flavored gelatin , 1/2 cup sugar 1-1/2 cups buttermilk 1-1/2 teaspoons grated lemon peel Pour boiling water over gelatin and sugar in bowl, stirring until both are dissolved. Mix in remaining ingredients. Chill in freezer until thickened. Beat mixture until foamy. Pour into refrigerator tray. Freeze until firm. Makes 8 1/2-cup servings - 70 calories each. Crisp overnight slaw 1 medium cabbage, shredded 1 small onion, chopped ,ql 1 small green pepper, chopped 1-1/2 teaspoons liquid sugar substitute
1 cup white vinegar 1 teaspoon Beau Monde 1 teaspoon celery seed 1 teaspoon prepared mustard 1/2 teaspoon pepper Combine first three ingredients. Combine remaining ingredients and boil three minutes. Pour hot mixture over cabbage. Cover and chill at least 24 hours before serving. Will keep two weeks in refrigerator. Fiber-packed apple crisp (Mary Williams) 1/2 cup uncooked oat bran Margarine for greasing pan 5 cups thinly sliced apples 1 cup unsweetened apple juice 1/2 cup finely chopped prunes 1/2 cup raisins
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