ingredientsOriginal Amount Lump crabmeat1 6- ounces can Shredded carrots ½ cup Plain dry bread¼ cup egg whites slightly beaten 2 large eggs light mayo1 Tbsp salt-free of Cajun or Creole seasoning blend 1 tsp ingredientsOriginal Amount olive oil2 teaspoon fat free sour cream 3 teaspoon fresh lemon juice2 teaspoon Bottle white horseradish drained 2 teaspoon paprika1/8 teaspoon

In a medium bowl, stir together the crab meat and carrots ¼ cup bread crumb, green onions, egg white, 1 tablespoon mayonnaise, and seasoning blend. To shape the crab cake easily, spread the remaining ¼ cup bread crumbs on a dinner plate. Place a 2-inch round cookie cutter or biscuits cutter on a plate. Spoon about 2 tablespoon crab mixture in to the cookie cutter. Sprinkle a small amount of the bread crumbs on top of the crab mixture. Careful removing the cutter and place it on a different place on the plate. Repeat with the remaining crab mixture and bread crumbs until you have 8 crab cakes. In a large non-stick skillet heat the oil over medium heat, swirling to coat the bottom. Cook the crab cake for 2 to 3 minutes on each side, or until golden brown and cook through. Transfer to crab cakes to each cake.

IngredientsOriginal amount Cooking spray yellow cake mix 1Ounce water1 cup Unswetted applesauce 2 TBSP low-fat butter milk ½ cup egg substitute1/3cup real food coloring 2 or 3 drops ¾ TBSP IngredientsOriginal amount light cream cheese soften 1 ounce confectioners sugar sifted 4 cup fat-free milk2TBSP vanilla extra1 TS

 Pre heat the oven to 350 f. Lightly spray an 18x13x1-inch rimmed baking sheet with cooking spray. Prepare the cake mix using the package direction, substituting the water and cocoa powder for the amount of water called for in the directions the applesauce and buttermilk for the oil and the eggs substitute for the whole eggs.stir in 1 tablespoon red food coloring.pour the batter into the baking sheet.bake for 18 to20 minutes,or until a wooden toothpick inserted in the center comes out clean transfer the cake in the pan to a cooling rack let cool completely,at least 1 hour. In a medium mixing bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add the confectioners’ sugar, 1 tablespoon milk, and vanilla, stirring gently until most of the sugar has been blended in. Beat on medium until smooth.

Recipe courtesy of : 47 healthy soul food recipe

IngredientOriginal amount # people recipe serves Amount for 2 people 4 people8 people Cooking spray Sweet potato1 can63½1/12 Dark brown sugar 1/3 can61/6 1/12 Fat free- half and half 1/4cup64/154/104/20 Egg substitute ½ cup61/611/8 Vanilla extra1 tablespoon631/21/4

 Prepare to the oven to 325f. Bring about 6 cups water to boil over high heat. Meanwhile in a medium mixing bowl, using an electric mixer on low speed, beat together the sweet potato and 1/3 cup brown sugar until well blended. Pour half and half, egg substitute,and vanilla. Beat until well blended. Pour into the ramekins. Place in a large pan living at least 1 inch between the ramekin place in the oven, slowly pour in enough of the boiling water to come about 1/3 of the ramekin, been careful to keep the water of the ramekin.

Credits; 47 healthy soul food recipe

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You should try the sweet potato custard because it is good for you and it dose not have a lot of calories. It is so tasty and delicious. You will like it.

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