Low Fat Recipes

Ham and Cream Cheese Rolls
3 small (6 inch) flour tortillas
2 tablespoons reduced fat (or fat-free) cream cheese
3 ounces ham, thinly sliced
1 cup alfalfa sprouts or radish sprouts
1 carrot, shredded
Spread cream cheese onto tortillas; place one slice ham on each tortilla and sprinkle with sprouts and carrots. Slice each tortilla into 6 pieces and secure with a toothpick.

Makes 9 Servings
Serving Size: 2 slices
Calories: 54
Total fat: 2 grams

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Crispy Whole Wheat Pita Chips
4 whole wheat pita breads
2 teaspoons Italian seasoning
Olive oil cooking spray

Preheat oven to 375 degrees. Slice each pita bread in half. Slice each pita bread half into 3 wedges. Carefully split each wedge into two pieces. You should end up with 12 "chips" per pita bread or 48 pita "chips" total.

Place pita chips in a single layer on baking sheets. Lightly spray with cooking spray and sprinkle with Italian seasoning. Bake at 375 degrees until lightly brown, about 7 minutes. Flip chips with a spatula and continue cooking about 5 minutes or until chips are crisp and lightly browned.

Makes 4 Servings
Serving Size: 12 chips
Calories: 172
Total fat: 2 grams (8% of calories)

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Chocolate Marbled Cheesecake
4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 ounce) package reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract
Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.

Heat oven to 300 degrees. Spay a 9 x 3-inch springform pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of springform pan. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed. Place 1 cup into a small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.

Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours. Can also be served with fresh fruit of heated fruit preserves.

Makes 12 servings
Serving Size: 1 slice
Calories: 200
Total fat: 4 grams

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I've been seeing a lot of hummingbirds around lately, which is cool. I likies the hummingbirds. They're BIG, too. They almost look like these massive bees hovering around.

So we're going to the Harry Potter party tomorrow night. Then we're just going to head down to San Diego after I get my book at midnight. The best way to beat the traffic is to go in the middle of the frickin' night, otherwise it'll take us like 5 hours to get there instead of only 2.5 or 3 like it's supposed to. We'll just go down, get a cheap-o Motel Six room, sleep for 6 hours or so, then go fight for a parking space at Comic-Con.

Can't wait! WOO.

PS: "We Are All On Drugs" by Weezer is pretty cool.