2/3 cup skim milk
1/4 cup fat-free cholesterol-free egg product
OR
2 egg whites
2 tablespoons vegetable oil
2 cups Bisquick® Reduced Fat baking mix
2 tablespoons sugar
1 teaspoon grated lemon peel
1 small carrot, shredded (1/2 cup)
1/2 cup shredded zucchini

Heat oven to 400º. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini.

Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.

YIELD: 12 muffins

The only difference was one of them was trying to make a perfect cake and one of them was trying to write a great book. But if we remove that from the equation, it’s the same impulse and they are equally entitled to their ecstasies and their despair.
Michael Cunningham

4 cups plain nonfat yogurt
4 chocolate wafers, crushed (about 1/4 cup)
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
1/4 cup low-fat milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
OR
1/2 cup cholesterol-free egg product
Strawberry Topping (recipe follows)

STRAWBERRY TOPPING
1 (10 ounce) package frozen strawberries in light syrup, thawed, drained and syrup reserved
1/4 cup sugar
2 tablespoons cornstarch

Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover and refrigerate 12 hours, draining liquid from bowl occasionally.

Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about
2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over cheesecake.
Cover and refrigerate at least 3 hours. Run metal spatula along side of cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

STRAWBERRY TOPPING:

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and strawberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool.

Serves: 12

Let them eat cake. ~ Marie Antoinette

Chutney Sauce (recipe follows)
1 pound ground turkey breast
1/2 cup crushed cracker crumbs
1/3 cup evaporated skim milk
2 tablespoons finely chopped green onions
1 1/2 teaspoons curry powder (1 1/2 to 2 teaspoons)
1/4 teaspoon salt

CHUTNEY SAUCE
1/2 cup plain nonfat yogurt
1 tablespoon finely chopped chutney
1/4 teaspoon curry powder

Prepare Chutney Sauce. Heat oven to 400º. Mix remaining ingredients. Shape into forty-eight 1-inch balls. Place in ungreased rectangular pan, 13 × 9 × 2 inches. Bake uncovered 10 to 15 minutes or until no longer pink in center. Serve hot with sauce.

CHUTNEY SAUCE:

Mix all ingredients. Cover and refrigerate at least 1 hour.

Serves: 48

A great chef is an artist that I truly respect. ~ Robert Stack

1 bag 94% fat-free butter or natural flavor microwave popcorn, popped (12 cups)
1 cup Apple-Cinnamon Cheerios®
1/2 cup dried apple pieces
1 teaspoon ground cinnamon

Toss all ingredients in large bowl. Store loosely covered.

6 servings (about 2 cups each)

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana – the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. ~ Emeril Lagasse

2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2 inches long), shelled
OR
10 imitation whole crab legs (each about 2 inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce (recipe follows)

HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili purée

Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crab-meat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares.

Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crab-meat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal.

Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce.

HONEY SICHUAN SAUCE:
Mix ingredients.

Refrigerate 2 hours
Serves: 10

First of all, I can’t really claim to be a great chef. ~ Martin Yan

1 (8 1/4 ounce) can crushed pineapple in juice, drained and juice reserved
1 (1/3 ounce) package sugar-free lemon- or orange-flavored gelatin
2 eggs
1 egg white
3/4 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 375º. Line round pan, 9 × 1 1/2 inches, with waxed paper; spray with nonstick cooking spray. Spread pineapple evenly in pan; sprinkle with gelatin (dry).

Beat eggs and egg white in small bowl on high speed until very thick and lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1/3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden toothpick inserted in center comes out clean, 25 to 30 minutes. Immediately loosen cake from edge of pan; invert pan on heatproof serving plate. Carefully remove waxed paper. Serve warm.

Serves: 8

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food. ~ Paul Prudhomme