Heart Healthy Recipes Using low-fat, low-calorie, low-cholesterol recipes makes it easier to prepare heart-healthy meals. You can modify your favorite recipes or everyday meals to control the amount of fat and cholesterol you eat. It’s a great way to have your cake and eat it too! The American Heart Association (AHA) has several healthy cookbooks with delicious, heart-healthy recipes for your whole family. The recipes are usually simple, quick to prepare and economical. These recipes are reprinted with permission from AHA cookbooks. They are available in bookstores and libraries.
Apricot Fruit Dip Makes 2 cups Serves 16; 2 tablespoons per serving
Ingredients:
½ cup finely chopped dried apricots 1 cup fresh orange juice 4 ounces natural (no sugar added) applesauce ¼ teaspoon ground cinnamon 2 dashes ground nutmeg 1 8-ounce carton low-fat vanilla yogurt
In a non-aluminum saucepan over medium-high heat, combine apricots and orange juice. Bring to a boil, then reduce heat to low, stirring frequently. As apricots become tender, mash them with back of wooden spoon. Cook about 20 minutes, or until all juice is absorbed. Remove from heat and stir well. Add applesauce and spices. Mix well. Place in a bowl, cover and cool. Add yogurt and refrigerate several hours, covered. Serve as a dip with a variety of fresh fruits such as strawberries, bananas and apple slices. Note: This is also a great sauce to serve over angel food cake. Source: Reprinted with permission from the American Heart Association Cookbook 5th Edition: New and Revised, Copyright 1991 by the American Heart Association. Published by Times Books, a division of Random House, Inc., New York, and simultaneously in Canada by Random House or Canada Limited, Toronto.
Carrot Raisin Salad Serves 6 Ingredients:
2 cups shredded raw carrots ¼ cup seedless raisins ¼ cup light, reduced-calorie mayonnaise ¼ cup plain nonfat yogurt 2 tablespoons fresh lemon juice
IIn a bowl, combine carrots and raisins. Mix thoroughly, Set aside. In a small bowl, combine mayonnaise, yogurt and lemon juice. Stir to mix well. Pour over carrot-raisin mixture and mix well.
Source: Reprinted with permission from the American Heart Association Cookbook 5th Edition: New and Revised, Copyright 1991 by the American Heart Association. Published by Times Books, a division of Random House, Inc., New York, and simultaneously in Canada by Random House or Canada Limited, Toronto.
Macaroni Beef Skillet Serves 6 Ingredients:
8 ounces uncooked tricolor rotini pasta ½ pound lean ground round 1 cup chopped onion 3 cloves garlic, minced 1 ½ teaspoons Italian herb seasoning 1 ½ teaspoon basil 1 8-ounce package fresh mushrooms 1 6-ounce can no-salt-added tomato paste 1 cup water 1 teaspoon Worcestershire sauce ¼ teaspoon salt 2 tablespoons grated Parmesan cheese 2 tablespoons finely chopped parsley
Cook pasta according to package directions, omitting salt, and set aside. Wipe mushrooms with a clean, damp cloth. Slice and set aside. Place beef, onion, garlic, herbs and mushrooms in a skillet. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes, or until mushrooms have released all their
Refrigerator Pineapple Cheesecake Serves 8 Ingredients:
1 cup unsweetened pineapple juice 1 3-ounce package lemon gelatin 1 cup graham cracker crumbs 3 tablespoons acceptable margarine, melted 3 cups (1 ½ pounds) low-fat cottage cheese ½ teaspoon vanilla ½ teaspoon almond extract 1 tablespoon sugar 1 8-ounce can crushed no-sugar-added pineapple, canned in natural juices, undrained 1 tablespoon water 2 teaspoons cornstarch 1 tablespoon sugar
Preheat oven to 350 degrees F. Bring pineapple juice to a boil in a saucepan over medium-high heat and add gelatin. Stir until dissolved. Remove mixture from heat and cool to lukewarm. In a bowl, combine graham cracker crumbs and margarine. Press onto bottom and up 1 inch of the sides of an 8-inch springform pan. Bake 5 minutes and allow to cool to room temperature. Process cottage cheese, extracts, and 1 tablespoon sugar in a blender or the work bowl of a food processor fitted with a metal blade until completely smooth, Add cooled juice mixture and process 30 seconds more to combine thoroughly, Pour into prepared pan. Cover and refrigerate several hours, or until firm. In a small saucepan, combine pineapple, water, cornstarch and 1 tablespoon sugar. Bring mixture to a boil over medium-high heat, stirring constantly. Cool 20 minutes and spread evenly on top of cheesecake. Cover and refrigerate 1 hour.
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