Diet types

The low calorie diet

As most people know, a low calorie weight loss regime depends on the fact that if you want to get rid of some fat, the most important step is to injest less calories than you use.

So what is a calorie?
The calorie is the unit used for measuring the amount of energy in food. A calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If a food has more calories, then it will gives you more energy to use when your body burns it.

Low-cal foods include cauliflower, cucumbers, melon, steaks, burgers and chilis, and bamboo shoots.











Strawberry Or Raspberry Custard Tart Recipe
Strawberry Or Raspberry Custard Tart Category Fruit Recipes 
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Ingredients And Procedures

--------------------------------ALMOND CRUST-------------------------------- 1/4 c Almonds, slivered

1 1/2 c Flour, all purpose

1/4 ts -Salt

3 tb Brown sugar; firmly packed

1/2 c Butter;cold, unsalted

-1 stick, cut into small -pieces 1 lg Egg; cold

1/2 ts Vanilla extract

1/4 ts Lemon zest; freshly grated

-------------------------------CUSTARD CREAM------------------------------- 4 lg Egg yolks

4 tb Flour, all purpose

3 tb Sugar

2 c Half and half

1/2 ts Vanilla extract-

----------------------------------TOPPING---------------------------------- Strawberries & Raspberries -hulled to cover surface of -tart -----------------------------------GLAZE----------------------------------- 1/2 c Red currant jelly

1 ts Lemon juice

CRUST: Finely grind almonds in a food processor with an on/off mixture with a rolling pin until as finely ground as possible. Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend. Add butter and process or work with the fingertips until mixture ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With processor on, add egg mixture to the dough through feed tube and process until dough forms. Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes. Remove dough from refrigerator. Press in 10 inch tart pan

(with removable bottom), patting in even minutes before baking. Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty. CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick. Beat in 4 tbsp all purpose flour. Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges. Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly. Add remaining half and half mixture, whisking. Pour mixture back into pan on heat, lower heat and cook it, stirring for 5-7 minutes. Add vanilla, let the mixture cool and chill it, covered

(use plastic wrap) until needed. ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 tsp lemon juice and brush the glaze gently over the fruit.

 
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