Anderson's Recipes: Lose Weight Without Losing Taste

Mar. 14, 2008— -- Chef Pam Anderson, well-known for finding the "perfect recipe" for favorite dishes, has turned her attention to eating healthy and staying trim.

Her new book, "The Perfect Recipe for Losing Weight & Eating Great" offers delicious recipes that Anderson has exhaustively taste-tested herself to make sure that fewer calories won't mean less taste.

Try out her delicious recipes for Caramel Crème, Pork Tenderloin with Apple-Ginger Sauce, Fruit Parfait with Yogurt and Drizzled Honey, Great Granola and more below:

If you're looking for crème brûlée without all the calories, here's your answer. For a dessert that tastes every bit as good as the one made with heavy cream, use regular evaporated milk. For a very good but lighter dessert, use 2 percent evaporated milk.

And if you want a crisp sugar top, adjust oven rack to highest setting and turn broiler on high. Place the chilled custard cups in a 13-by-9-inch baking dish and fill with ice water to come halfway up the sides of the cups. Sprinkle each dessert with ½ teaspoon sugar. Broil until sugar bubbles and edges turn golden brown, 1 to 2 minutes.
Serves 6

Ingredients:
1 can (12 ounces) evaporated milk
6 tablespoons dark brown sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract

Directions:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Set six custard cups in a 13-by-9-inch baking dish. Bring 1 quart water to a boil in a medium saucepan.

You can cut the tenderloin crosswise into medallions, but it's more time-consuming cutting the pieces and turning them in the skillet. In this easier method, you just make a slit down the middle so that the tenderloin cooks evenly.
Serves 4

Ingredients:
Pan Sauce of your choice (pages 230–234)
1 large pork tenderloin (1 1/4 pounds), patted dry
2 teaspoons olive, vegetable, or canola oil
Salt and ground black pepper

Directions:
Heat a large (12-inch) nonstick skillet over low heat while preparing pan sauce ingredients and pork. Split tenderloin lengthwise almost but not all the way through and pound lightly with your fist to a more or less even thickness. Place tenderloin in a medium bowl, drizzle with oil, season with salt and pepper to taste, and toss to coat evenly.

A couple of minutes before you are ready to sear tenderloin, turn on exhaust fan and increase heat under pan to a strong medium-high (electric range) or high (gas range). When skillet is very hot (a seasoned nonstick skillet will start to send up wisps of smoke), add tenderloin. Cook, turning only once, until tenderloin is well-browned and just cooked through, about 10 minutes. Transfer tenderloin to a cutting board.

Add pan sauce ingredients to skillet as instructed. Cook, pouring any accumulated meat juices into the sauce, until reduced by half, usually less than a minute. Whisk in additional pan sauce ingredients as instructed, then cornstarch mixture, and cook until sauce is thick enough to coat pork, which happens almost instantly. If sauce is too thick, add a little water to thin to proper consistency. Cut tenderloin into thin slices, transfer a portion to each plate, drizzle with sauce, and serve.
*185 calories per serving (does not include pan sauce)

Related Stories

5th body recovered in Baltimore bridge collapse

• May 2, 12:19 AM

4 big takeaways from Day 10 of Trump trial

• May 2, 5:50 PM

Man kills wife, 3 kids in mass shooting: Police

• Apr 23, 12:35 PM

(For chicken and pork)

Ingredients:
1 can (5.5 ounces) apple juice
2 teaspoons low-sodium soy sauce
½ teaspoon ground ginger
¼ teaspoon cornstarch, dissolved in 1 teaspoon cold water
Directions:
Mix juice, soy sauce, and ginger in a liquid measuring cup. Add to hot pan when instructed and reduce by half. Whisk in cornstarch mixture.
*21 calories per serving

Serves 1

Ingredients:
1 ½ cups fruit, your choice (see below)
1/3 cup low-fat plain yogurt
2 teaspoons honey
2 tablespoons chopped toasted nuts, Grape-Nuts cereal, granola (page 52), or sweetened or unsweetened flaked coconut—your choice

Directions:
Spoon half the fruit into a glass (I like a stemless wineglass) or bowl. Top with half the yogurt, drizzle with half the honey, and sprinkle with half the nuts, cereal, granola, or coconut. Repeat with remaining fruit, yogurt, honey, and nuts, cereal, granola, or coconut. Serve immediately.
*About 248 calories

Pineapple-Banana and Roasted Cashew Parfait
Use 1 cup diced pineapple and ½ medium banana for fruit and roasted cashews.
*320 calories

Apple-Grape and Toasted Walnut Parfait
Use 1 cup diced apple and ½ cup halved seedless grapes for fruit and toasted walnuts.
*310 calories

Makes 1 Quart

Ingredients:
2 cups old-fashioned oats
½ cup wheat germ
¼ teaspoon salt
Extra Ingredients
¼ cup maple syrup
3 tablespoons flavorless oil, such as vegetable or canola
2 tablespoons warm water
Flavoring (optional; see below)

Adjust oven rack to middle position and heat oven to 275 degrees. Spray a 13-by-9-inch pan with vegetable cooking spray.

Mix oats, wheat germ, salt, and Extra Ingredients—except dried fruit—in a medium bowl. Heat syrup, oil, water, and flavoring, if called for, to a simmer in a small saucepan over medium heat. Drizzle over oat mixture and stir to combine.

Pour mixture into prepared pan.Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, 20 to 25 minutes longer. Let cool and serve. (Granola can be stored in an airtight tin for one month.)
*About 121 calories per 4 cups