I found this in an old Weight Watcher's Magazine. It looked really easy and healthier, so I decided to pair it with some apples and make a galette. It turned out really good, but not as flaky as a full fat pie crust! All in all, it was a good substitute.
Source: WW Magazine Sept/Oct 2005
1 c all-purpose flour
3 Tbsp sugar
1/4 tsp salt
1/4 tsp baking soda
4 tbsp cold unsalted butter, finely diced
3 Tbsp light sour cream
Directions:
Pulse the flour, sugar, salt and baking soda in a food processor. Add the butter and pulse several times until the mixture resembles coarse crumbs. Add the sour cream and pulse again, until the mixture begins to hold together. Gather the dough into a ball and turn out onto a lightly floured surface. Knead a few times, flatten to form a disc, and wrap in plastic wrap. Refrigerate at least 30 minutes or up to 30 days.
Showing posts with label Pierogi. Show all posts
Showing posts with label Pierogi. Show all posts
Sunday, February 27, 2011
Monday, December 20, 2010
Bacon Pierogi Bake
This recipe is so delicious and easy. It was adapted from Cooking Light, but it doesn't taste light! I would like to eat this at least once a week!
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
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