Beef Stroganoff

Sauce:
1 cup evaporated skim milk
1 Tbs corn starch
1 envelope instant onion-mushroom soup dip mix

Beef Mixture:
12 oz beef sirloin steak, trimmed of all
visible fat and cut thin bite-sized strips
1/2 medium onion, sliced, and separated into rings
1 garlic clove, minced
1 1/2 cups sliced fresh mushrooms
1 container fat-free plain yogurt - (8 oz)
2 cups hot cooked noodles
Fresh parsley, (optional)

To make the sauce: 
In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth. Then stir in the soup mix. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Cover to keep warm.

To make the beef mixture: 
Lightly spray an unheated large skillet with no-stick spray. Add the beef, onions and garlic. Cook and stir over medium-high heat for 2 minutes. Add the mushrooms. Cook and stir about 1 minute more or until the onions and mushrooms are tender.

Reduce the heat to low. Stir the sauce mixture into the beef mixture. Then stir in the yogurt. Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)

Serve over the hot noodles. If desired, top with the parsley to garnish.

Serves: 4 person

Source: Low Fat Recipe Secrets cookbook

German Crumb Cake

Topping ingredients:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1 cup flour, unbleached, unsifted
1/2 cup butter (or margarine)

Cake ingredients:
2 1/4 cups flour,unbleached, unsifted
1/4 cup sugar
1/4 tsp salt
1 pk yeast,dry
3/4 cup milk
1/2 cup butter (or margarine)
1 lg egg

Topping procedures:
For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.

Cake procedures:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.

Place milk and butter in a sauce pan and heat until very warm (120F to 130F).

Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter.

Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1-1/2 hours.

Bake at 350F for about 45 minutes or until done.

Makes one 9-inch square cake.

Source: Recipes From Around The World cookbook

3-Step Blueberry Cheesecake

Ingredients:
2 pk 8 oz cream cheese
1/2 cup Sugar
1/4 teaspoon Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

Procedures:
Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well.

Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with
remaining pie filling.

Makes 1 Cake.

Source: Cheesecake Lovers Cookbook