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Visit Baton Rouge Recipes from Holly Clegg
Tropical Yam Trifle

An explosion of tropical flavors comes together for a spectacular finish with the show stopper trifle that is light, refreshing and absolutely marvelous. I promise one taste of this dessert will “wow” you.

Makes 16–20 servings

• 1 (8-ounce) package reduced-fat cream cheese
• 1/2 cup sugar
• 2 1/4 cups skim milk, divided
• 1 teaspoon coconut extract
• 2 cups Louisiana yams, cooked and mashed
• 1 teaspoon vanilla extract
• 1 (4-serving) packages instant coconut or vanilla pudding and pie filling mix
• 1 (16-ounce) store-bought angel food cake, cut into cubes
• 1 (8-ounce) can crushed pineapple in juice
• 1/3 cup flaked coconut, divided
• 1 (8-ounce) container frozen fat free whipped topping, thawed
• Fresh berries, toasted coconut to garnish (optional)

1. In large bowl, beat together cream cheese, sugar. Gradually add 1/2 cup milk, coconut extract, mixing until creamy. Add sweet potatoes, vanilla, mixing until smooth. Set aside.
2. In another bowl, mix pudding with remaining 1 3/4 cups milk until thickened.
3. In trifle bowl or large glass bowl, layer half each of angel food cake, pineapple with juice, cream cheese mixture, pudding, coconut, whipped topping. Repeat layers with remaining half of ingredients. Refrigerate. Garnish, if desired, serve.

TERRIFIC TIDBIT: Look for Louisiana yams in the grocery to insure the sweetest of sweet potatoes. Can also use 2 (15-ounce) cans sweet potatoes (yams), drained and mashed.

Nutritional information per serving: Calories 213, Calories from fat 15%, Fat 4 g Saturated Fat 3 g, Cholesterol 9 mg, Sodium 233 mg, Carbohydrate 41 g, Dietary Fiber 2 g, Sugars 23 g, Protein 4 g, Diabetic Exchanges 2.5 carbohydrate, 1 fat

Visit Baton Rouge Recipes from Holly Clegg
Marinated Shrimp Edamame Salad

Shrimp and edamame tossed with an Asian-infused vinaigrette bring a burst of fabulous flavors to this quick, easy salad. Add edamame to your everyday pantry - found in the frozen vegetable section. A fancy name for boiled green soybeans, edamame is packed with fiber and protein. I toss edamame in salads, vegetables or eat as a snack.

Makes 6 (2/3-cup) servings

• 1 pound medium peeled shrimp, seasoned, cooked, and coarsely chopped
• 1 cup shelled edamame, cooked according to directions
• 1 cup halved cherry tomatoes
• 1 bunch green onions, chopped
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon wasabi paste
• 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger


1. In bowl, combine shrimp, edamame, tomatoes, green onions.
2. In small bowl, whisk together remaining ingredients, toss with shrimp mixture. Refrigerate until serving.

TERRIFIC TIDBIT: Seasoned rice vinegars are a great low-calorie way to splash on flavor, and they come in several tasty flavors – roasted garlic, red pepper, basil and oregano!

Nutritional information per serving: Calories 153, Protein (g) 19, Carbohydrate (g) 8, Fat (g) 4, Calories from Fat (%) 26, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 147, Sodium (mg) 198, Diabetic Exchanges: .5 carbohydrate, 2.5 lean meat

Visit Baton Rouge Recipes from Holly Clegg
Crawfish Cakes with Horseradish Sauce
Move over crab cakes - crawfish adds a new slant to an old classic. Outrageously delicious!

Makes 8 crawfish cakes


• 1 cup saltine cracker crumbs
• 1 tablespoon Dijon mustard
• 2 tablespoons light mayonnaise
• 1 teaspoon hot sauce
• 1 bunch green onions (scallions), chopped
• 1/3 cup chopped parsley
• 1/3 cup shredded, reduced-fat, sharp cheddar cheese
• 1 pound crawfish tails
• Salt and pepper to taste
• 1 tablespoon olive oil
• Flour
• Horseradish Sauce (recipe below)


1. In medium bowl, carefully mix together all ingredients except olive oil and flour.
2. Cover, chill 30 minutes, if time permits. Shape into 8 patties.
3. In large nonstick skillet, heat olive oil, lightly dust cakes with flour, cook over medium heat 3–5 minutes on each side, or until browned.
4. Serve with Horseradish Sauce (recipe below).

Nutritional information per serving (sauce not included): Calories 149, Calories from fat (%) 35, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 81, Sodium (mg) 278, Carbohydrate (g) 10, Dietary Fiber (g) 1, Sugars (g) 1, Protein (g) 12, Diabetic Exchanges: 1/2 starch, 2 lean meat

Horseradish Sauce
Quick and easy, this sauce has a bite.


• 1/4 cup nonfat sour cream
• 2 tablespoons light mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons prepared horseradish
• Pinch sugar

1. In bowl, combine all ingredients. Mix well. Nutritional information per serving: Calories 22, Calories from fat (%) 50, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 48, Carbohydrate (g) 2, Dietary Fiber (g) 0, Sugars (g) 1, Protein (g) 1, Diabetic Exchanges: Free


Terrific Tidbit: To make ahead of time, mold into patties, refrigerate, covered, until ready to cook. Shrimp may be substituted if you prefer. For cracker crumbs, place crackers in a food processor or blender. If freezing, freeze uncooked.

Visit Baton Rouge Recipes from Holly Clegg
Barbecue Shrimp
Spicy, big shrimp in an amazing, rich sauce. Serve with French bread and angel hair pasta.

Makes 4–6 servings


• 1/4 cup olive oil
• 1/4 cup fat-free Italian or creamy onion dressing
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/4 cup Worcestershire sauce
• 1 tablespoon paprika
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves
• Salt and pepper to taste
• 2 pounds large shrimp (not peeled)
• 1/3 cup light beer
• 1/2 cup clam juice or fat-free chicken broth


1. In large nonstick skillet, combine oil, Italian dressing, garlic, onion powder, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until the sauce begins to boil.
2. Add shrimp, cook 5 minutes. Add beer and broth, cook another 5–7 minutes or until the shrimp are done.

Nutritional information per serving: Calories 207, Calories from fat (%) 44, Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg) 196, Sodium (mg) 614, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 22, Diabetic Exchanges: 1/2 carbohydrate, 3 lean meat

Visit Baton Rouge Recipes from Holly Clegg
Crab Nachos

Tortilla chips baked with a splendid southwestern-seasoned crab mixture and smothered with cheese is quick to prepare and quicker to disappear.

Makes 3 dozen nachos


• 6 dozen baked tortilla flour chips
• 1/2 cup nonfat sour cream
• 3 tablespoons light mayonnaise
• 1/2 cup chopped green onions (scallions)
• 1 (4-ounce) can chopped green chilies, drained
• 1/4 teaspoon ground cumin
• 1 pound lump, white, or canned crabmeat, picked through for shells
• Salt and pepper to taste
• 2 cups shredded, reduced-fat, sharp cheddar or Mexican-blend cheese
• Paprika


1. Preheat broiler. Arrange tortilla chips in single layer on baking sheet.
2. In bowl, combine sour cream, mayonnaise, green onions, green chilies, cumin. Fold in crabmeat. Season to taste.
3. Spread mixture evenly over chips, sprinkle with cheese and paprika. Bake 6–8 minutes or until cheese is melted.

Nutritional information per serving: Calories 57, Calories from fat (%) 29, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 14, Sodium (mg) 143, Carbohydrate (g) 5, Dietary Fiber (g) 0, Sugars (g) 0, Protein (g) 5, Diabetic Exchanges: 1/2 starch, 1/2 lean meat