Go behind the scenes of Taste of Home
magazine with the Editor-in-Chief, Catherine Cassidy
Comfort Foods with Catherine Cassidy
Strawberry Crepe Roll-Ups
Prep: 10 min. + chilling Cook: 25 min.
1-1/4 cups fat-free milk
3/4 cup egg substitute
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
2/3 cup strawberry spreadable fruit
3 cups chopped fresh strawberries
2 teaspoons confectioners' sugar
In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed.
Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar. Yield: 8 servings.
Nutrition Facts: 2 filled crepes equals 137 calories, trace fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
Savory Apple-Chicken Sausage
8 Servings /
Prep/Total Time: 25 min.
1 large tart apple, peeled and diced
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
In a large bowl, combine the apple, poultry seasoning, salt and pepper. Crumble chicken over mixture and mix well. Shape into eight 3-in. patties.
In a large skillet coated with cooking spray, cook patties over medium heat for 5-6 minutes on each side or until no longer pink. Drain if necessary. Yield: 8 patties.
Nutrition Facts: 1 patty equals 92 calories, 5 g fat (1 g saturated fat), 38 mg cholesterol, 328 mg sodium, 4 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchange: 1 lean meat, 1/2 fruit.
About Catherine Cassidy
Catherine is the Editor-in-Chief of Taste of Home. She has toured the country doing events on a national and local level, TV, radio and newspaper interviews. She can be found most nights cooking dinner for her family. Taste of Home magazine was founded in 1993 and is part of Reader’s Digest Association’s Food and Entertaining Affinity group (circulation totals 5.5 million).
In The Green Room Exclusive Video
Go behind the scenes of Taste of Home magazine with the Editor-in-Chief, Catherine Cassidy.
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