Okay, when I say this pizza is good, I mean it! Words can’t describe how delicious, easy and springy it is. It’s also so simple to prepare and can be prepared in under 30 minutes. I used Mama Marys for the pizza crust, but feel free to use your favorite crusts. The combination of fresh plum tomatoes, parsley and basil along with fresh mozzarella, fontina, Parmesan and feta create awesome flavors and textures. All I can say is delish!
Welcome to the launch of the updated look of Ingredients, Inc. I started my blog on October 25, 2008, so 5 months later, here I am. I want to to thank all of my supportive loyal fans and subscribers, and I hope you as well as new friends will like this new look as much as I do. Take a moment to look at the “shop” button where I have listed a few of my favorite items. I will be attending the International Housewares show this weekend in Chicago to add new unique items to the store.
In the meantime, I thought I would feature a new favorite recipe I developed using marscarpone cheese. This recipe is so easy to prepare, and it’s as delectable as it looks. I have made these several times, and kids and adults are wowed. It’s the perfect springtime light dessert so let me know what you think. Best, Alison
We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves.
I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.
Low-Fat Buttermilk Waffles
Prep: 15 minutes
cook: 10 minutes
Yield: 4 to 6 servings
1 cup all-purpose flour
2 tablespoons toasted wheat germ (optional)
2 tablespoons sugar
1 teaspoon baking pwoder
1/2 teapsoon baking soda
1/4 teaspoon salt
1 cup nonfat or low-fat buttermilk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Maple syrup bananas (optional)
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready. Serve with maple syrup and bananas, if desired.
Note: This recipe will also work as pancakes.
You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.