French Recipes (Most Popular)
this is from the web site
http://theworldaccordingtoeggface.
blogspot.com/2010/05/day-in-my-pouch.h
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I replaced the 5 eggs with Egg Substitute to lower the fat
Rosemary is delicious paired with chicken, but use it sparingly because it has a very strong flavor and aroma.
Lemon is one of the most popular cheesecake varieties. I think it's because the acid of the lemon cuts through some of the richness of the cream cheese. The key is to get "the right amount" of lemony flavor without it being sour. One trick is to use lemon zest (the yellow part of the lemon peel), which has a lot of lemon flavor and negligible carbs. I like using a microplane grater, which makes it easy to remove the zest without getting the bitter white pith beneath.
This mousse is such a rich, intense chocolate hit that you'll probably be satisfied with a small amount. It is a sugar-free version of a traditional chocolate mousse, which includes raw eggs. If you can't find pasteurized eggs or don't want to chance it, you can try this no-egg version, which is fluffier and not so much like a "real" silky mousse, but is still a chocolatey dessert.
Chocolate mousse made with yogurt and egg whites; much lower in fat than traditional mousse.
This is my absolute favorite way to roast a turkey for the holidays. It is healthy and easy to make! And OH-SO-JUICY! Herbes de Provence is a seasoning mix and McCormick sells it in the spice aisle.
Adapted from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier. Copyright 2013.