All New Low-Carb Cookbook, Recipes to Help You Lose Weight (Color Illustrated)

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METRIC CONVERSION CHART

VOLUME MEASUREMENTS��)

l/S teaspoon = 0.5 ml 114 teaspoon = 1 ml 112 teaspoon = 2 ml 3/4 teaspoon = 4 ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 2 tablespoons = 30 ml 1/4 cup = 60 ml lia cup = 75 ml 112 cup = 125 ml 21a cup = 150 ml 3/4 cup = 175 ml 1 cup = 250 ml 2 cups = 1 pint = 500 ml 3 cups = 750 ml 4 cups = 1 quart = 1 l

DIMENSIONS

250°F 275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F

Utensil

1/2 ounce = 15 9 1 ounce = 30 9 3 ounces = 90 9 4 ounces = 120 9 8 ounces = 225 9 10 ounces = 28 5 9 12 ounces = 360 9 16 ounces = 1 pound

8x8x2 9x9x2 12x8x2 13x9x2 8x4x3 9x5x3 Round layer Cake Pan

Baking Dish 1 quart or Casserole 1� quart 2 quart

=

450 9

= = = = = = =

120°C 140°C 150°C 160°C 180°C 190°C 200°C 220°C 230°C

Size in Metric Size in Inches/Quarts Volume Centimeters

1 fluid ounce (2 tablespoons) = 30 ml 4 fluid ounces (112 cup) = 125 ml 8 fluid ounces (1 cup) = 250 ml 12 fluid ounces (1112 cups) = 375 ml 16 fluid ounces (2 cups) = 500 ml

(mass)

= =

BAKING PAN SIZES

VOLUME MEASUREMENTS (fluid)

WEIGHTS

OVEN TEMP ERATURES

2l 2.5 l 3l 3.5 l

20x20x5 23x23x5 30x20x5 33x23x5

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CHEESE BLiNTZES WITH STRAWBERRIES

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tablespoons melted butter, divided container (15 ounces) whole-milk ricotta cheese tablespoon plus 2 teaspoons granulated sugar substitute, divid. teaspoon vanilla 1/8 teaspoon ground nutmeg a (a-inch) prepared crêpes 112 cup sliced fresh strawberries 1/..

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1. Preheat oyen to 350°F. Brush 1 tablespoon butter over bottom of 1 3 X9-inc h baking di sl 2. Combine cheese, 1 ta blespoon sugar substitute, va nilla a n d nutmeg in food processor; process until smoot h . Spoon scant 1/4 cup mixture onto center of each crêpe . Fold outside edges of crêpe over filling; roll up from bottom . Place crêpes, seam side down, in preparee dish. Bru sh rema i n i ng 2 t ablespoons butter over crêpes. Bake uncovered 1 8 to 20 mi nutes' until hot .

3 . Meatiwhile, combine strawberries a n d rem a i n i ng 2 teaspoons sugar substitute; set as id« at room temperature. Tra n sfer crêpes to serving plates; top with strawberr ies. Serve with

Tip: Look for shelf-stable packages of crêpes near the berries in the super market produ(

NUTRIENTS PER SERVING Calories

362

Cholesterol

Total fat

27g

Sodium

Protein

15g

Carbohydrate

16g

,

Fiber

94mg 289mg e:rop"'9 down .,de. of blet-der once Of Iwoce (mi.M. will be Ihtek) 2. Genlly sh, in

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