Low-Cholesterol Recipes: Cranberry Sauce with Raspberry Vinegar

1 1/4 cups white sugar1/2 cup raspberry vinegar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zestCombine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Amount Per Serving  Calories: 60 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cranberry Sauce with Raspberry Vinegar

Servings Per Recipe: 20

Amount Per Serving

Calories: 60

Total Fat: 0gCholesterol: 0mgSodium: 2mgTotal Carbs: 15.6g    Dietary Fiber: 0.9gProtein: 0.1g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Sweet Tamarind Chutney

1 tablespoon canola oil1 teaspoon cumin seeds1 teaspoon ground ginger1/2 teaspoon cayenne pepper1/2 teaspoon fennel seeds1/2 teaspoon asafoetida powder1/2 teaspoon garam masala2 cups water1 1/8 cups white sugar3 tablespoons tamarind pasteHeat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. Amount Per Serving  Calories: 113 | Total Fat: 1.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 113

Total Fat: 1.5gCholesterol: 0mgSodium: 3mgTotal Carbs: 25.7g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Wine Fondue | Submitted By: Marc Paquet-Decker

1 (750 milliliter) bottle white wine1 (2 inch) piece cinnamon stick1/4 teaspoon ground coriander10 black peppercorns, crushed4 whole cloves1 teaspoon sugar1 teaspoon salt1 teaspoon celery salt1/4 teaspoon garlic saltPour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using. Amount Per Serving  Calories: 170 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 170

Total Fat: 0.2gCholesterol: 0mgSodium: 1079mgTotal Carbs: 8.9g    Dietary Fiber: 1.4gProtein: 0.6g VIEW DETAILED NUTRITION
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Reviewed on Dec. 10, 2007 by Annabell91    Absolutely fabulous; loved this recipe, was so sure I would be missing the familiar much lovde tastes of traditional cheese or oil fondue, wich I do so love. But no, this much healthier version dose not disappoint. All the fun and flavor of traditional fondue without all the guilt.I doubled the spices as well as the wine as others had suggested and was not disappointed but I neglected to strain the wine spice mixture before cooking, not a problem until near the end when the wine had cooked down quite a lot and you did come into up close contact with the spices (in your mouth) not good. In the future I maylet the spices simmer with the wine for some time but would try to strain them out befor too long. I made this for a friend after a long day at work; she came over for a glass of wine and was so suprised and delighted. It was so easy I was almost embarrassed, we had shrimp,scallops,chicken,green pepper, onion and mushrooms to cook.Evreything was good but the shrimp jumped out as the star, plumped up by the wine it would literally burst in your mouth with an unexpected explosion of flavor.I only purched a handful of each at the local supermarket on the way home. The scallops were also tasty not at all rubbery, but next time I will buy the larger size.Next in prefence were probaly the mushrooms also magnifing and compounding the flavors.The chicken was good but did not compare to the seafood. I would recommend this recipe to evreyone. Was this review helpful? [ YES ]
70 users found this review helpful Absolutely fabulous; loved this recipe, was so sure I would be missing the familiar much lovde... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Low-Cholesterol Recipes: Grammie's Cranberry Salsa | Submitted By: Jewelz~is~cookin

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted1 cup cranberries, coarsely chopped2 yellow bell peppers, chopped1 fresh red chile pepper, chopped1 red onion, chopped1 clove garlic, finely chopped1/2 cup fresh cilantro leaves1/4 teaspoon ground cumin, or to tasteMix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine. Amount Per Serving  Calories: 52 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 52

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 12.4g    Dietary Fiber: 1.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Indian Relish | Submitted By: Cindy

2 red bell peppers, chopped1 sweet onion, peeled and chopped1 cup white wine vinegar1 cup white sugar1 tablespoon crushed red pepper flakesIn a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving. Amount Per Serving  Calories: 38 | Total Fat: 0.1g | Cholesterol: 0mg

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Low-Cholesterol Recipes: Berry Custard Pie | Submitted By: Lea Conner

1 cup baking mix1 1/2 tablespoons white sugar1/3 cup milk1/2 teaspoon lemon zest1 1/2 cups raspberries1 cup fresh blackberries1/2 cup fat free sour cream2 egg whites1/2 cup white sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon vanilla extractCombine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust. Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil. Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set. Amount Per Serving  Calories: 164 | Total Fat: 0.7g | Cholesterol: 3mg

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