FROM THE KITCHENS OF

MARTHA STEWART LIVING

LIGHT
333
ca lor i es per servi n g

The Quickest and Easiest Recipes,

All Under
Calories

500

Pur
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EVERYDAYF
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CLARKSON POTTER

Copyright 2011 by Martha Stewart Living Omnimedia, Inc.

All rights reserved.
Published in the United States by Clarkson Potter/Publishers,
an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
www.marthastewart.com
CLARKSON POTTER is a trademark and POTTER with colophon
is a registered trademark of Random House, Inc.
The recipes and photographs in this book originally appeared
in issues of EVERYDAY FOOD magazine.
Library of Congress Cataloging-in-Publication Data is available upon request.
ISBN 978-0-307-71809-9
eISBN 978-0-307-95319-3
Printed in the United States of America
Book and cover design by Jeffrey Kurtz
Photography credits appear on page 373.
10 9 8 7 6 5 4 3 2 1
First Edition

WHY ITS LIGHT Using light mayonnaise (and a bit of water)

in the dressing considerably reduces the calories and fat. Lime juice
and chili powder contribute unexpected flavor notes while still
keeping the whole thing light.

CAESAR SALAD
WITH SPICY SHRIMP
s e rv es 4

p rep tim e : 30 m inu tes

4 corn tortillas (5-inch)

2 teaspoons vegetable oil, such as
safflower
1 teaspoons chili powder
Coarse salt and ground pepper
pound medium shrimp, peeled
and deveined
cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan
cheese, plus more for serving
4 anchovy fillets, rinsed and minced
1 to 2 tablespoons water
1 large head romaine lettuce
(1 pounds), torn into pieces

tota l time : 30 min u tes

1 Preheat oven to 375F. Place tortillas on a

baking sheet. Dividing evenly, brush both sides
with 1 teaspoon oil; sprinkle with teaspoon chili
powder, and season with salt and pepper. Bake
until golden brown and crisp, turning once, 8 to
10 minutes. Let cool, then break into pieces.
2 Heat broiler. In a large bowl, toss shrimp with
remaining teaspoon each oil and chili powder.
Season with salt and pepper. Lay shrimp flat on
a broiler pan, and cook until opaque throughout
and lightly browned, turning once, 3 to 4 minutes.
3 Meanwhile, in a small bowl, whisk together
mayonnaise, lime juice, Parmesan, anchovies,
and 1 tablespoon water, adding more water as
needed to reach desired consistency. Season
with salt and pepper.
4 In a large bowl, toss lettuce with dressing.
Divide among four plates, and top each with
shrimp and broken tortillas. Serve with more
Parmesan.
per serving: 282 calories; 12.6 g fat (1.8 g saturated fat);
23.6 g protein; 18.6 g carbohydrates; 4.3 g fiber

lighter topping

Heres another calorie saver: The salad is

topped with baked corn tortillas, broken into
pieces, instead of the usual buttery croutons.

32

282
ca lor i es per servi n g

WHY ITS LIGHT This Italian restaurant standby turns virtuous

with baked (instead of fried) eggplant and a healthier bchamel made
from skim milk, which is then combined with some marinara sauce.
Using less cheese also helps; here, the two cheeses are sprinkled only
on top, rather than in each layer.

LIGHTER EGGPLANT
PARMESAN
s e rv es 4

p re p tim e : 2 0 m inu tes

1 large Italian eggplant (2 pounds),

sliced inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or store-bought
marinara sauce
cup grated part-skim mozzarella
cheese
cup grated Parmesan cheese

tota l time : 45 min u tes

1 Preheat oven to 450F, with racks in upper and

lower thirds. Arrange eggplant in a single layer
on two rimmed baking sheets. Brush eggplant on
both sides with oil, and season with salt and
pepper. Bake until golden brown and very tender,
20 to 25 minutes, turning slices and rotating
sheets from top to bottom and front to back halfway through.
2 Meanwhile, in a medium saucepan, whisk
together cup milk, the flour, and garlic.
Gradually whisk in remaining cup milk and
cup marinara sauce. Bring to a boil; reduce
to a simmer, and cook until sauce has thickened,
2 to 3 minutes.
3 Spread cup marinara sauce in the bottom
of a shallow 2-quart baking dish. Alternate layers
of baked eggplant with milk sauce. Dollop with
remaining cup marinara sauce. Top evenly with
mozzarella and Parmesan. Bake on upper rack
until cheese is browned and sauce is bubbling,
10 to 15 minutes. Serve immediately.
per serving: 229 calories; 9.3 g fat (3.3 g saturated fat);
11.9 g protein; 26.7 g carbohydrates; 8.9 g fiber

298

229
ca lor i es per servi n g

SECRET INGREDIENTS This cheesecake has a velvety texture

but less fat than more familiar versions, thanks to reduced-fat versions
of cream cheese and sour creamplus the unexpected addition of low-
fat cottage cheese. With its delectable cherry topping, this dessert will
please everyone, even those not counting calories.

LIGHT CHERRY
CHEESECAKE
s e rv es 1 0 n p rep tim e : 30 m inu tes
( p lus ch i lli ng)

Nonstick cooking spray

8 graham crackers (3-by-5-inch size)
1 tablespoon vegetable oil, such as
safflower
3 cups low-fat (1%) cottage cheese
8 ounces reduced-fat bar cream
cheese, room temperature
cup plus 2 tablespoons sugar
cup reduced-fat sour cream
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
teaspoon coarse salt
2 bags (12 ounces each) frozen
cherries

tota l time : 1 hou r 45 min u tes

1 Preheat oven to 325F, with rack in lower

third. Assemble a 9-inch springform pan with the
rimmed side of the pans bottom facing down.
Coat pan with cooking spray; line side with a long
strip of waxed or parchment paper.
2 In a food processor, grind graham crackers until
fine crumbs form. Add oil and pulse to moisten.
Transfer crumbs to prepared pan, and press firmly
into the bottom. Place pan on a rimmed baking
sheet; bake until crust is lightly browned, about
15 minutes.
3 Meanwhile, clean bowl and blade of food processor. Blend cottage cheese and cream cheese
until very smooth and glossy, scraping down bowl
as necessary, 4 to 5 minutes. Add cup sugar,
the sour cream, eggs, flour, vanilla, and salt; blend
just until filling is smooth.
4 Pour filling into crust (crust can be hot or warm).
Bake until barely set in center, about 1 hour. Turn
oven off; let cake cool in oven 1 hour. Transfer
cake in pan to a wire rack, and let cool completely,
about 2 hours. Cover and refrigerate until firm,
at least 3 hours or up to 2 days.
5. While cake is baking, in a large skillet, combine
cherries and remaining 2 tablespoons sugar. Boil
until liquid is thick and syrupy, 10 to 15 minutes.
Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.
6. To serve, unmold cheesecake (peel off and
discard paper lining). Transfer to a serving platter;
top with cherry topping.
per serving: 263 calories; 9.7 g fat (4.7 g saturated fat);
14.9 g protein; 30.9 g carbohydrates; 1.6 g fiber

262

333
ca lor i es per servi n g

Pur
chas
eacopyof

EVERYDAYF
OOD
L
I
GHT
atoneoft
hes
er
et
ai
l
er
s
:

CLARKSON POTTER