It is my firm belief that the French can do no wrong when it comes to food. I will eat ANY French food. Seriously. I even enjoyed escargot. Rich, creamy traditional bisque recipes are something that I think are truly delicious and are always a hit when I serve them to my family. One weekend, a few months ago, my husband took me out to a fancy French restaurant, where I threw my Points allowance to the wind, and I indulged in the most sensational foods. It was GLORIOUS. One of the things I ordered was a Crab Bisque in a Bread Bowl that was to die for. But after I got home and started calculating the Points that were in crab bisque recipes, I was shocked. How can so many calories fit into a small bowl of liquid?!!? So I became determine to create a healthy low calorie crab bisque that I could enjoy more frequently and without the guilt. By bulking this dish up with some veggies, I was able to maintain the divine creamy texture and rich flavors without all the unnecessary fat and calories. I also got rid of the heavy cream and high fat butter and used some alternative ingredients that did the trick just fine. The end result was fabulous! Each 1 cup serving is just 3 Points, which I think is fantastic for such a delicious tasting bisque.
Low Calorie Crab Bisque Recipe
Looking for a low calorie bisque recipe that is Weight Watchers friendly but still tastes great? Try this amazingly yummy Crab Bisque Recipe and indulge in everything a French bisque should be, but with just 3 Points per serving. Serve it as a healthy side dish with dinner or pair it with a light salad for a divine lunch.
- 16 oz lump crabmeat
- 2 cups fat free chicken broth
- 2 cups fat free milk
- 1 cup dry sherry
- 1 1/2 cups cauliflower, cut into bite sized pieces
- 1 cup fresh corn kernels
- 1 cup chopped onion
- 1 cup diced yellow bell pepper
- 1 1/2 cup diced red bell peppers
- 1 large celery stalk, cut into bite sized pieces
- 1 tbsp light butter (I used Brummel & Brown)
- 2 tbsp fat free sour cream
- 1 tsp smoked paprika
- 2 bay leaves
- 1 tsp thyme
- 1 tsp salt
- 1/4 tsp black pepper
- Melt butter in a large saucepan over medium heat.
- Add corn, onion, celery and bell peppers and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add cauliflower and paprika, and stir often, for 2 minutes.
- Add sherry and scrape up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add broth and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Remove bay leaves.
- Working in two batches, puree the vegetable mixture in a blender or food processor. Return the puree to the saucepan; stir in milk, sour cream, crab, bay leaves, thyme and salt & pepper.
- Cook, stirring occasionally, until heated through, 3 to 5 minutes. Divide into 8 servings and garnish with a sprinkle of fresh chopped parsley.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 8
Culinary tradition: French
Entire recipe makes 8 servings
Serving size is about 1 cup
Each serving = 3 Points
PER SERVING: 158 calories; 3g fat; 12 g carbohydrates; 19g protein; 4 g fiber