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Tuna Curry Roll-Ups, Steamed Vegetables, Lowfat Chocolate Cake
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
40 min 30 min 461 3.7g 7% 6mg 10.8g 100.4g 7.0g 46.9g 597mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 2.9, Lean meat: 0.0, Fat: 0.3, Sugar: 2.9, Very lean meat protein: 0.5
Tuna Curry Roll-Ups
From Elementary My Dear & Fabulously Low Fat by Tree Stevens
Prep: 15 min, Cook: 5 min, plus refrigeration time.
  • 6 ounces white tuna in water, drained
  • 1/2 cup plus 2 Tbs. fat-free mayonnaise
  • 1/2 tsp. curry powder
  • 1/2 tsp. onion salt
  • 1-1/4 lbs. slices whole wheat bread, fat free, crusts trimmed
  • paprika

Combine the tuna, 1/2 cup mayonnaise, onion salt and curry powder; spread the additional 2 Tbs. mayonnaise as spread on the slices of bread. Place a small amount of tuna on each slice and roll the bread around the tuna; if necessary, use toothpicks to hold the roll in place. Refrigerate for 24 hours. Preheat oven to 500°F. Remove the tuna rolls from the refrigerator and slice in 1/2 inch thick rounds; place on the baking sheet. Bake until the bread is lightly toasted.

This recipe serves 20 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 20 only.

Per serving: calories 90, fat 1.2g, 12% calories from fat, cholesterol 3mg, protein 4.4g, carbohydrates 14.5g, fiber 1.5g, sugar 1.7g, sodium 231mg, diet points 2.1.

The recommended wine is: Fumé Blanc.

Steamed Vegetables
Prep: 10 min, Cook: 15 min.
  • 6 ounces small carrots, peeled
  • 2 medium new potatoes, quartered
  • 1/2 cup Brussels sprouts, halved
  • 1-1/2 tsp. unsalted butter, melted
  • 1-1/2 tsp. fresh lemon juice

Place carrots and potatoes in a steamer basket over boiling water. Cover pan and steam 6 minutes. Add Brussels sprouts, cover and continue steaming 5-7 more minutes, or until vegetables are tender. Combine butter and lemon juice and salt and pepper to taste. Toss with steamed vegetables.

Per serving: calories 92, fat 1.6g, 15% calories from fat, cholesterol 4mg, protein 2.2g, carbohydrates 18.3g, fiber 3.1g, sugar 2.9g, sodium 31mg, diet points 1.9.

Lowfat Chocolate Cake
Prep: 15 min, Cook: 30 min.
  • 1-1/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1-1/4 cups sugar
  • 1 cup water
  • 3 egg whites
  • 1/2 cup light corn syrup

Preheat oven to 350°F. In a mixing bowl, combine first 6 ingredients. In another bowl, stir sugar and water for 1-2 minutes. Add egg whites and corn syrup and stir until well blended. Slowly combine both mixtures, stirring until smooth. Pour into a well-greased 9x9 inch baking pan. Bake for 30-35 minutes, or until a tester comes out clean when inserted in center. Cool before serving.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 279, fat 0.9g, 3% calories from fat, cholesterol 0mg, protein 4.2g, carbohydrates 67.6g, fiber 2.3g, sugar 42.2g, sodium 134mg, diet points 5.7.