1. food and drink
2. desserts and baking

Low-Calorie Cooking
WIC R15 (01/2014)
Recipe Index
Table of Contents
How to Make Your Favorite Recipe Healthier ....................1
Ingredient Substitutions ................................................. 2 - 3
Recipes
Breakfast ..................................................................4
Appetizers ................................................................6
Soups & Salads ........................................................8
Main Dishes ...........................................................10
Side Dishes & Breads ............................................14
Desserts ..................................................................17
More Ways to Cut Calories................................................20
Recipe Index ......................................................................21
Berry Smoothie .......................................................................... 4
Biscuits .................................................................................... 14
Black Bean & Corn Salsa .......................................................... 6
Broccoli Chicken Soup .............................................................. 8
Butternut Soup with Cumin ....................................................... 8
Cheese Blintzes ........................................................................ 19
Chiffon Cheesecake ................................................................. 18
Cinnamon Sugar Chips .............................................................. 7
Cranberry Chicken ................................................................... 10
Creamy Macaroni & Cheese .................................................... 11
Fruit Crepes ............................................................................. 17
Fruit Salad .................................................................................. 9
Ham Bake .................................................................................. 4
Lemon Rice.............................................................................. 14
Lemon Sauce ........................................................................... 12
Oatmeal Raisin Cookies .......................................................... 17
Orange Cranberry Scones ........................................................ 16
Orange Steak ............................................................................ 13
Oven Fries ................................................................................ 15
Pita Pizzas ................................................................................ 11
Poached Fish ............................................................................ 12
Pumpkin Oat Pancakes .............................................................. 5
Spinach Dip in Rye .................................................................... 7
Sweet and Sour Carrots ........................................................... 15
Taco Salad ................................................................................. 9
Watermelon Blueberry Banana Split ....................................... 18
White Chicken Chili ................................................................ 10
Zesty Snack Mix ........................................................................ 6
21
How to Make Your Favorite Recipe Healthier
More Ways to Cut the Calories

Top pancakes or waffles with fresh fruit instead of syrup.
Eating healthy doesn’t mean you have to give up all of your
favorite recipes. You can learn to revise your recipes and make
them lower in fat and calories.

Enjoy salsa in place of cheese dip with tortilla chips.
To begin, review your recipe and ask these questions:



Choose a granola bar from the vending machine instead of a
candy bar.
Omit the fat when making refried beans.
Follow the lowfat directions on the box when making
brownies, cakes, and cookies.

Use fat-free milk in coffee instead of whole milk or cream.

Use mustard or lowfat mayonnaise on sandwiches instead of
regular mayonnaise.

Use lowfat yogurt or fat-free sour cream to make dip mix.

Replace some or all of the fat in cookies with unsweetened
applesauce.
1. Do any of the ingredients come in a lowfat, low-calorie
variety?
2. Can some of the ingredients be omitted or reduced?
3. Can the recipe be cooked in a way that is lower in fat?
Here’s an example of how to adjust your recipe to make it
healthier:
Cheese Blintzes
Before
Batter
2 eggs
1 cup whole milk
½ tsp. salt
¾ cup flour
2 Tbsp. butter
Filling
2 egg yolks
½ cup ricotta
8 oz. cream cheese
½ cup sugar
1 tsp. vanilla extract
After
Batter
2 eggs
1 cup fat-free milk
½ tsp. salt
¾ cup flour
2 Tbsp. vegetable oil
Filling
1 egg
½ cup lowfat cottage cheese
4 oz. light cream cheese
2 Tbsp. sugar
1 tsp. vanilla extract
Topping
Topping
½ cup sour cream
½ cup nonfat sour cream
½ cup raspberry preserves
½ cup raspberry preserves
Total calories: 305
Total calories: 164
See complete recipe on page 19
20
1
Ingredient Substitutions
If your recipe includes:
FRUIT
Jam, jelly or preserves
Syrup packed fruit
DAIRY PRODUCTS
Whole milk
Try this instead:
Fruit spreads or sugar-reduced
preserves
Fruit packed in its own juice or
water-packed
Lowfat or fat-free milk
Cream
Evaporated fat-free milk
Sour cream
Plain lowfat yogurt or
blended cottage cheese
Cream cheese
Lowfat cream cheese
Cottage cheese
Lowfat cottage cheese
Cheddar cheese
Extra-sharp cheddar cheese,
half amount
American, Cheddar,
Colby, Monterey Jack and
Swiss cheeses
Reduced-fat cheeses
Mozzarella cheese
Part-skim mozzarella cheese
Ricotta cheese
Lite ricotta or part-skim
ricotta cheese
Ice cream
Frozen yogurt or ice milk
Whipped cream
Evaporated skim milk,
chilled until almost frozen, then
whipped
2
Cheese Blintzes
3 eggs, divided
2 Tbsp. vegetable oil
1 cup fat-free milk
¾ cup flour
½ tsp. salt
4 oz. cream cheese
½ cup lowfat cottage cheese
2 Tbsp. sugar
1 tsp. vanilla extract
½ cup nonfat sour cream
½ cup raspberry preserves
1. In a small bowl, whisk 2 of the eggs, vegetable oil, and milk
together. Add the flour and salt and stir until the batter is very
smooth. Chill for 30 minutes.
2. Spray an 8-inch skillet with nonstick spray. Pour 3 to 4
tablespoons of batter into the skillet and turn the pan to coat it.
Cook until golden brown on one side. Stack crepes on waxed
paper, brown side up. Repeat with remaining batter.
3. Beat together the remaining egg, cream cheese, cottage
cheese, sugar, and vanilla.
4. Fill each crepe with 2 tablespoons of cheese mixture and roll
up "egg roll" style by folding in sides of crepe over filling.
5. Heat the skillet and lightly spray with nonstick cooking spray.
Cook until the blintzes are golden brown on all sides. Remove
from heat.
6. Serve with sour cream and raspberry preserves.
Makes 10 servings.
19
Watermelon Blueberry Banana Split
2 large bananas
8 ice cream scoops of watermelon
2 cups fresh blueberries
½ cup vanilla lowfat yogurt
¼ cup crunchy cereal nuggets
1. Peel bananas and cut in half crosswise, then cut each piece in
half lengthwise.
2. For each serving, lay 2 banana pieces against the sides of a
shallow dish.
3. Place watermelon scoop at each end of the dish.
4. Fill the center space with blueberries.
5. Stir yogurt until smooth, spoon over fruit.
6. Sprinkle with cereal nuggets.
Makes 4 servings.
Chiffon Cheesecake
35 graham cracker squares, crushed
¼ cup sugar
¼ cup oil
1 (4-serving size) package lemon jello
1 cup boiling water
1 (12-oz.) can evaporated skim milk, chilled
8 oz. nonfat cream cheese
1 cup powdered sugar
2 tsp. vanilla
1. Mix graham cracker crumbs, sugar, and oil. Keep out ¼ of
the mixture. Pat the rest on bottom of a 10½ x 15-inch lightly
greased pan.
2. Mix lemon jello with water. Let cool, but don’t let it set up.
3. In large bowl, whip canned milk until thick.
4. In another bowl, whip cream cheese, powdered sugar, and
vanilla until fluffy.
5. Add cream cheese mixture and then jello to the whipped milk
and mix thoroughly.
6. Pour into pan and top with remaining graham cracker crumbs.
7. Chill 8 hours before cutting.
Makes 15-20 servings.
18
Ingredient Substitutions (cont.)
If your recipe includes:
Try this instead:
MEAT & MEAT ALTERNATIVES
1 whole egg
2 egg whites or ¼ cup egg
substitutes
2 strips of bacon
1 oz. lean ham or Canadian
bacon
Ground beef
Extra-lean ground beef or
ground turkey
Expensive high-fat meats
Inexpensive select grade meats
trimmed of excess fat
Chicken with skin
Remove skin before cooking
Oil-packed tuna
Water-packed tuna
FATS
½ cup shortening
1/3 cup vegetable oil
Mayonnaise
Fat-free or light mayonnaise
or plain nonfat yogurt
1 cup butter
2/3 cup oil
1 oz. baking chocolate
3 Tbsp. cocoa plus 1 Tbsp.
vegetable oil
Fudge sauce
Chocolate syrup
Nuts
Reduce amount by 1/2 or 1/3
Salad dressing
Oil-free or reduced-fat
dressing
Canned condensed cream soups
Lowfat or fat-free condensed
cream soups
Grease a pan
Coat pan with fat-free
cooking spray
3
Breakfast
Ham Bake
½ cup onion, chopped
2 Tbsp. water
Cooking spray
3 cups bread stuffing cubes
1/3 lb. Canadian bacon, thinly sliced, cut into bite-size pieces
1 cup (4 oz.) reduced-fat sharp Cheddar cheese, shredded
3 eggs
2 egg whites
2 cups fat-free milk
½ tsp. dry mustard
½ tsp. onion salt
1. Microwave onion and water on HIGH for 2 minutes, stirring
occasionally.
2. Place stuffing cubes in a 12x8x2-inch baking dish that has
been coated with a cooking spray.
3. Sprinkle with onion, ham, and cheese.
4. In a separate bowl, mix eggs, milk, and seasonings; pour over
stuffing mixture.
5. Cover and refrigerate overnight.
6. Bake, uncovered, at 325 degrees for 1 hour. Let stand 10
minutes before servings.
Makes 8 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
Berry Smoothie
1 cup fat-free milk
1 banana
¼ cup frozen berries (raspberries, strawberries, blueberries or
a combination)
Desserts
Fruit Crepes
2 cups fresh fruit (berries are the best)
8 oz. nonfat vanilla yogurt
4 small crepes or tortillas
1/3 cup chocolate syrup
1. In small bowl, combine fruit and yogurt.
2. Place ¼ of the mixture on each crepe or tortilla and roll up.
3. Drizzle with a small amount of chocolate syrup. Top with
more fruit if desired.
Makes 4 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
Oatmeal Raisin Cookies
¾ cup sugar
2 Tbsp. butter
1 egg
2 Tbsp. nonfat milk
¼ cup canned applesauce
¾ cup flour
¼ tsp. baking soda
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
¼ tsp. salt
1¼ cup quick oats
½ cup raisins
1.
2.
3.
4.
Mix sugar and butter together until smooth and creamy.
Add egg and beat for one minute.
Add milk and applesauce and beat for one more minute.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a
small bowl. Add to the creamed mixture and mix until
blended.
5. Stir in oats and raisins.
6. Drop dough by teaspoonfuls onto a lightly greased cooking
sheet.
7. Bake at 350 degrees for 10-13 minutes until lightly brown.
Makes 30 cookies.
1. Combine all ingredients in blender.
2. Blend until smooth.
Makes 2 servings.
4
17
Orange Cranberry Scones
1 1/3 cups flour
2/3 cup rolled oats
¼ cup sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Grated zest of 1 orange
3 Tbsp. butter
½ cup lowfat buttermilk
3 oz. dried cranberries
2 Tbsp. orange juice
1. Combine the flour, oats, sugar, baking powder, baking soda,
salt, and zest and mix well.
2. Cut in the butter with pastry blender or 2 knives until
crumbly.
3. Combine the buttermilk, cranberries, and orange juice and
mix well. Stir into the flour mixture with a fork.
4. Knead the dough on a lightly floured surface 8-10 times.
5. Divide the dough into 2 equal portions.
6. Shape each portion into a ball. Pat each portion into a ½-inchthick circle. Cut each circle into 6 wedges.
7. Arrange the wedges 1-inch apart on a baking sheet. Bake at
425 degrees for 12-15 minutes or until lightly brown.
Makes 12 scones.
Adapted from Simply Colorado, Colorado Dietetic Association.
Pumpkin Oat Pancakes
1 cup lowfat buttermilk
½ cup rolled oats, uncooked
½ cup fat-free milk
½ cup pumpkin, mashed and cooked
1 egg
1 egg white
1 Tbsp. oil
1/3 cup flour
1/3 cup whole wheat flour
2 Tbsp. wheat germ
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. cinnamon
Cooking spray
1. Combine buttermilk and oats; let mixture stand for 15
minutes.
2. Add milk, pumpkin, egg, egg white, and oil to oat mixture;
mix well.
3. In a small bowl, combine the remaining ingredients; stir into
pumpkin mixture until batter is smooth.
4. Coat a hot griddle with cooking spray.
5. Pour about ¼ cup of batter onto griddle. Cook until bubbles
start to burst on first side; flip pancake and cook other side.
6. Serve topped with fresh fruit or applesauce in place of syrup.
Makes 8 pancakes.
Adapted from Simply Colorado Too, Colorado Dietetic Association.
16
5
Appetizers
Black Bean & Corn Salsa
1½ cups corn kernels
1 medium tomato, chopped
1 (15-oz.) can black beans, rinsed & drained
1 cup finely chopped red onion
4 garlic cloves, minced
1 fresh jalapeno, minced and seeded
Juice from 2 limes (¼ cup)
1 tsp. cumin
¾ tsp. salt
¼ tsp. pepper
¼ cup chopped cilantro
1. Combine all ingredients except cilantro.
2. Refrigerate 2-3 hours.
3. Add cilantro just before serving.
Makes 4 cups.
Zesty Snack Mix
9 cups Kellogg’s Crispix Cereal
1 1.1-oz. package reduced-calorie dry ranch dressing mix
Nonfat cooking spray
1.
2.
3.
4.
Pour cereal onto cookie sheets.
Spray cereal with a nonfat cooking spray.
Immediately sprinkle dry salad dressing mix over cereal.
Pour into a large plastic bag and shake. Store at room
temperature.
Makes 9 servings.
Adapted from Down Home Cookin’ Without the Down Home Fat
6
Sweet and Sour Carrots
1 lb. carrots, diagonally sliced
1 medium green pepper, cut into bite-sized chunks
1 can (8 oz.) pineapple chunks (in own juice)
1/3 cup sugar
1 Tbsp. cornstarch
½ tsp. salt
2 Tbsp. cider vinegar
2 tsp. low sodium soy sauce
1. Cook carrots in boiling water until tender (10-15 minutes).
2. Add green pepper and cook 3 minutes; drain and set aside.
3. Drain pineapple juice into measuring cup; add water to
measure 1/3 cup. Reserve pineapple chunks.
4. In a small saucepan, combine sugar, cornstarch, and salt.
5. Stir in pineapple liquid, vinegar, and soy sauce until smooth.
6. Stirring over medium heat, bring to a boil and simmer 1-2
minutes or until thick.
7. Pour over carrots and green pepper; stir in pineapple.
8. Serve hot or cold.
Makes 6 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
Oven Fries
4-5 white potatoes
2 Tbsp. olive or vegetable oil
Salt to taste
1.
2.
3.
4.
5.
Preheat oven to 425 degrees.
Cut potatoes into ½-inch-thick strips.
Combine potatoes in a large bowl with the oil and salt.
Place potatoes on a non-stick baking sheet.
Bake 20-30 minutes, until lightly browned, turning every 10
minutes.
Makes 4 servings.
15
Side Dishes & Breads
Spinach Dip in Rye
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 cup plain nonfat yogurt
1/3 cup fat-free mayonnaise
1 pkg. dry onion soup mix
1 tsp. lemon juice
¼ tsp. pepper
Hot pepper sauce, to taste
1 round rye loaf
Lemon Rice
1 cup rice
1 cup celery, chopped
1 small onion, chopped
1-2 cups mushrooms, sliced
1 Tbsp. olive oil
2 tsp. lemon peel
¼ cup lemon juice
¼ tsp. thyme
1 ½ tsp. salt
1/8 tsp. pepper
1. Cook rice according to package directions. Set aside.
2. Sauté celery, onion, and mushrooms in olive oil.
3. Add remaining ingredients, except rice. Mix well then add
cooked rice.
4. Put in 8 x 8-inch casserole dish and bake at 325 degrees for 30
minutes.
Makes 6 servings.
Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. salt
6 Tbsp. oil
2/3 cup milk
1. Drain spinach and pat out excess moisture between two paper
towels.
2. Combine spinach with yogurt, mayonnaise, onion soup mix,
lemon juice, pepper, and hot pepper sauce. Chill.
3. Prepare bread by cutting out the center of the loaf. Cut
removed bread into 1-inch cubes.
4. Fill bread bowl with dip and serve with rye bread cubes and
vegetables.
Makes 3 cups of dip.
Adapted from Simply Colorado, Colorado Dietetic Association.
Cinnamon Sugar Chips
20 4-inch square wonton skins
Water
1 tsp. cinnamon
¼ cup sugar
1. Mix flour, baking powder, and salt together.
2. Stir in oil until mixture resembles coarse meal.
3. Add milk to make soft dough.
4. Turn onto floured surface and knead for 30 seconds.
5. Roll out to ½-inch thickness.
6. Cut into rounds and place on greased baking pan.
7. Bake 12-15 minutes at 450 degrees.
Makes 8-12 biscuits.
1. Preheat oven to 350 degrees.
2. Cut wonton skins in quarters by making 2 diagonal cuts
forming an “X.”
3. Arrange wonton skins in a single layer on ungreased baking
sheets; spray lightly with water.
4. Combine cinnamon and sugar; sprinkle evenly over wet
wonton skins. Bake for 5 minutes or until lightly browned.
5. Let cool on baking sheet then remove. Store in airtight
container.
Makes 20 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
14
7
Soups & Salads
Butternut Soup with Cumin
3 Tbsp. olive oil
3 medium onions, peeled and sliced (3 cups)
3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups)
2 tsp. salt
Freshly ground pepper
1 tsp. ground cumin
1 sprig of thyme
3 cups chicken or vegetable broth
Croutons
1. In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and
braise for 15 minutes, checking that the onions don’t burn.
2. Add the squash to the onions.
3. Sprinkle with salt, pepper, cumin, and thyme; cover.
4. Braise for another 15 minutes; checking that the vegetables
don’t burn.
5. Add the broth, bring to a boil, cover, reduce heat, and simmer
for 30 minutes or until the squash is tender.
6. Puree the soup in a blender.
7. Reheat the soup; add more salt and cumin to taste.
8. Serve hot, topped with croutons.
Makes 4 servings.
Broccoli Chicken Soup
1 pkg. (10 oz.) frozen chopped broccoli
1½ cups water
2 cans (10 ¾ oz. each) lowfat or fat-free cream of chicken soup
1 cup fat-free milk
1/8 tsp. cayenne pepper (optional)
¼ cup Parmesan cheese
Orange Steak
3 medium oranges, divided
1/3 cup lemon juice
3 Tbsp. Worcestershire sauce
2 Tbsp. vegetable oil
2 tsp. sugar
1 tsp. salt
1 beef flank steak (1¼ pounds)
1.
2.
3.
4.
5.
6.
Grate peel from 1 orange to measure 1 teaspoon.
Cut orange in half and squeeze juice into a small saucepan.
Add lemon juice, Worcestershire sauce, oil, sugar, and salt.
Heat to boiling , stirring to dissolve sugar. Cool.
Place 2 Tbsp. of marinade in container for later use.
Place steak in shallow pan and add the remaining marinade,
turning to coat.
7. Cover and marinate in refrigerator 6 hours (or overnight),
turning at least once.
8. Remove steak from marinade and place on rack in broiler pan
so surface of meat is 3-4 inches from heat.
9. Broil 5-6 minutes, brush steak with the reserved marinade and
turn.
10. Broil second side of steak 5-6 minutes (or longer if desired).
11. Carve steak diagonally across the grain into very thin slices.
12. Garnish with wedges cut from remaining two oranges.
Makes 4 servings.
+
1. Cook broccoli in water until tender.
2. Stir in soup, milk, and pepper; cook until thoroughly heated.
3. Serve topped with 1 Tbsp. Parmesan cheese.
Make 4 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
8
13
Poached Fish
1 small onion, chopped
¼ cup chopped celery
2 Tbsp. oil
2 pounds fish fillets, skinned
1 cup hot water
2 Tbsp. lemon juice
Freshly ground black pepper
2 sprigs parsley (optional)
Fruit Salad
1 can (11 oz.) mandarin oranges, drained
1 can (20 oz.) pineapple chunks, drained
3 bananas, sliced
2 red apples, chopped
1 box (4 oz.) sugar-free instant vanilla pudding
1 cup fat-free milk
1/3 cup orange juice concentrate
1 carton (6 oz.) lowfat banana yogurt
1. In large shallow pan, sauté the onion and celery in oil until
tender.
2. Place skinned fillets on top of vegetables, or roll each fillet,
secure with a toothpick, and place on vegetables.
3. Add water, lemon juice and black pepper.
4. Cover and simmer about 8 minutes or until fish flakes when
tested with a fork.
5. Garnish with parsley or serve with lemon sauce if desired.
Lemon Sauce (optional)
1/3 cup oil
3 Tbsp. lemon juice
1 Tbsp. chopped parsley
1. Heat oil and lemon juice in a saucepan.
2. Stir in parsley.
Makes 8 servings.
1. Mix fruit together and set aside.
2. Combine dry pudding with milk, juice, and yogurt; beat with
wire whisk until smooth.
3. Combine fruit and sauce. Chill.
Makes 10 servings.
Adapted from Simply Colorado, Colorado Dietetic Association.
Taco Salad
8 corn tortillas
Water
1 can (15 oz.) beans with tomatoes, peppers, and Mexican spices
6 cups lettuce, shredded
½ cup (2 oz.) sharp reduced-fat Cheddar cheese, shredded
1 small avocado, cubed
1 large tomato, chopped
1. Preheat oven to 350 degrees.
2. Dip tortillas in water; drain on paper towels.
3. Cut tortillas into 8 wedges and place on ungreased baking
sheet. Bake for 15 minutes or until crisp. Set aside.
4. Place beans in saucepan and heat thoroughly.
5. On a serving plate, layer lettuce, beans, cheese, avocado, and
tomato.
6. Place tortilla chips around edge; serve with salsa.
Makes 4 servings.
Adapted from Simply Colorado Too, Colorado Dietetic Association.
12
9
Main Dishes
White Chicken Chili
1 onion, chopped
1 garlic clove, diced
2 cans white beans, drained
1 cup chicken broth
1 (4-oz.) can diced green chilies
2 cups cooked, chopped chicken
¾ tsp. oregano
½ tsp. cumin
1/8 tsp. cayenne
Cilantro (optional)
1. Sauté onion and garlic.
2. Combine all ingredients in a saucepan and heat.
3. Garnish with fresh cilantro.
Makes 4-6 servings.
Cranberry Chicken
1 can whole berry cranberries (not cranberry sauce)
1 packet onion soup/dip mix
1 cup lowfat French dressing
6 boneless, skinless chicken breasts
1. Mix cranberries, soup mix, and dressing in a bowl.
2. Put chicken in a 13 x 9-inch baking dish. Pour cranberry
mixture over chicken.
3. Bake (uncovered) at 350 degrees for 30-40 minutes or until
chicken is fully cooked.
Makes 6-8 servings.
Pita Pizzas
½ cup pine nuts
1 Tbsp. olive oil
2 Tbsp. basil or oregano
4 cups torn fresh spinach
2 large whole wheat pita pockets, split
1 (14-oz.) can diced tomatoes, drained
¼ cup sliced black olives, drained
Salt and pepper to taste
1 cup shredded part-skim mozzarella cheese
1. Spread the pine nuts in a 3-quart saucepan. Toast over
medium heat for 5 minutes or until light brown, stirring often.
Cool slightly.
2. Stir in the olive oil and basil or oregano.
3. Add the spinach, stirring until coated.
4. Arrange the pita halves on a baking sheet lined with foil.
Spread ¼ of the spinach mixture on each pita half.
5. Combine the tomatoes and black olives.
6. Season with salt and pepper.
7. Spoon ¼ of the tomato mixture onto each pita half and spread
evenly over the spinach mixture.
8. Sprinkle each pita with ¼ cup of the cheese.
9. Broil for 2-3 minutes or until cheese melts and is light brown.
Makes 4 servings.
Creamy Macaroni & Cheese
16 oz. large pasta shells
16 oz. fat-free sharp Cheddar cheese, cut into small pieces
1 12-oz. can lite evaporated skimmed milk
½ tsp. salt (optional)
1. Cook and drain pasta as directed on package.
2. In same pan add cheese and milk and cook over low heat.
3. Add salt and serve warm.
Makes 8 servings.
10
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