This is the low fat version of this dish, taken from "Eater's Choice". This recipe uses plain nonfat yogurt in place of sour cream, and it is one of our family favorites.

1 TBS olive oil
8 skinless boneless chicken breast halves
1/2 c unbleached white flour
1 tsp salt (half a tsp if you are salt sensitive)
1/3 - 1/2 cup apricot preserves
1 TBS Dijon mustard
1/2 c nonfat plain yogurt
2 TBS slivered almonds (Optional)

Preheat oven to 375 F
Cover bottom of a shallow baking pan with the olive oil. Meanwhile shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard, and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.

I ordinarily half the amount of chicken in this recipe, and use the same amount of preserves, mustard and yogurt, because I like more sauce with this dish. I hardly ever use the almonds, and it is still good.

Low Fat Pineapple Pound Cake

2 1/2 cups unbleached white flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (margarine is fine, if you prefer)
3/4 cup sugar
3 egg whites
1 TBS grated orange peel
1 tsp vanilla
1 cup plain nonfat yogurt
1 cup pineapple chunks, drained, reserving the juice
Juice mixture:
pineapple juice, reserved from the can above or 1/2 cup orange juice
1/4 cup sugar

Preheat oven to 375. Grease a 10 inch tube pan with butter. Mix flour, baking soda, and salt, and set aside. Cream butter with sugar. Add egg whites, orange peel, and vanilla, and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into the pan. Spread the pineapple chunks evenly over the batter. Cover with the remaining batter. Bake for 40 minutes or until the cake tester comes out clean. Let the cake cool for 5 minutes.

Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes. Remove cake from pan. Pierce it with a fork and spoon juice mixture into holes and over the top of the cake.

I'll be back with pictures, hopefully tomorrow.

Agman 2008