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INGREDIENTS:Filling 2 tablespoons sugar 2 tablespoons sugar 1-1/2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 6 cups peeled and sliced fresh peaches (6 to 8 medium) OR frozen peaches (two 16 oz. bags), thawed 1 teaspoon vanilla Topping 1 cup oats (quick or old fashioned, uncooked) 1/4 cup coarsely chopped walnuts, pecans or almonds (optional) 2 tablespoons sugar 1/4 cup (1/2 stick) margarine, melted 1/2 teaspoon ground cinnamon
PREPARATION:Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine sugar or sweetener, flour and cinnamon; mix well. Add peaches and vanilla; stir until fruit is evenly coated. Spoon into baking dish. Combine topping ingredients in small bowl; mix well. Sprinkle evenly over fruit. Bake 35 to 40 minutes or until fruit feels tender when pierced with a sharp knife. Serve warm.
SERVING SUGGESTIONS:Serves 9.
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INGREDIENTS:4 - medium sweet potatoes, peeled and cut into 8 pieces each 1 - vanilla bean, optional 2 teaspoons maple syrup 1/4 teaspoon vanilla extract 2 tablespoons maple or natural cane sugar
PREPARATION:1. Preheat broiler. 2. Place sweet potatoes in a large pot, cover with water and bring to a boil over medium high heat. 3. Cook sweet potatoes in boiling water until soft, about 25 minutes. Drain. 4. Transfer sweet potatoes to a food processor or the bowl of an electric mixer and purée for about 2 minutes, until mixture is smooth. 5. If using vanilla bean, split it down the middle, open the pod and scrape the beans into the purée using a sharp knife. (Reserve vanilla bean pod to flavor another recipe; wrap it airtight and freeze.) 6. Add maple syrup and vanilla extract to mixture and purée for 30 seconds more. 7. Divide sweet potato mixture among 6 individual custard dishes. Coat the surface of each with maple or natural sugar. 8. Place custard dishes on a baking sheet and set under broiler until sugar melts and bubbles, about 5 minutes. Watch carefully and remove before sugar begins to burn.
SERVING SUGGESTIONS:Nutritional Analysis Number of Servings: 6 servings Per Serving Calories 100 Carbohydrate 24 g Fat 0.1 g Fiber 2.3 g Protein 1.3 g Saturated fat 0 g Sodium 9 mg 2 points/serving
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INGREDIENTS:3 c. skim milk 1 box sugar free cook and serve chocolate pudding 1 box Super Moist chocolate fudge cake mix 1 1/3 c. water 1/2 c. applesauce 6 egg whites (or equivalent Egg Beaters)
PREPARATION:Spray a crock pot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crock pot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot.
SERVING SUGGESTIONS:Serves 16
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INGREDIENTS:1 envelope unflavored gelatin 3/4 cup (6 fl oz/180ml) tropical passion-fruit juice cocktail pour-able concentrate 2 1/2 cups (10 oz/300g) fresh or frozen unsweetened raspberries 16 oz (480g) nonfat vanilla yogurt
PREPARATION:1. Sprinkle gelatin over juice concentrate in a small saucepan. Let stand for 1 minute or until gelatin softens. Cook over very low heat, stirring, until the gelatin dissolves, about 2 minutes. 2. Combine raspberries, yogurt and the gelatin mixture in a blender or food processor and puree until smooth. Spoon the mixture evenly into 10 3-oz. (90ml) paper cups. Cover the tops of the cups with aluminum foil and insert a wooden-treat stick through the foil into the center of each cup. Freeze until firm, at least 3 hours. 3. To serve, remove the foil and peel cups from smoothie pop.
SERVING SUGGESTIONS:May seem a bit cold for these, now, but summer will come again. Besides, I like these no matter what the weather is. Nutritional Analysis Number of Servings: 10 pops Per Serving Calories 94 Carbohydrate 20 g Fat 0.2 g Fiber 2.3 g Protein 3 g Saturated fat 0 g Sodium 30 mg 1 Point each
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INGREDIENTS:1 C. Rice Krispies 1 Tbs. Peanut butter 1 Tbs. Honey 1 Sm Pkg Low Cal. Chocolate Pudding Mix (prepared with 1 cup skim milk)) 1 C. Skim milk (for pudding) 1 Medium banana sliced
PREPARATION:Heat peanut butter and honey. Add rice krispies. Press into pan. Add bananas, pour prepared pudding. Chill.
SERVING SUGGESTIONS:Makes 4 Servings (1/4 of pie)
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INGREDIENTS:1 1/2 cup Rice Crispies 4 tbsp peanut butter (can use reduced fat) 1 tbsp honey 1 small package sugar-free chocolate pudding 2 cups skim milk 4 tbsp lite cool whip (optional)
PREPARATION:Mix peanut butter and honey together and microwave on high for 20 seconds. Stir in Rice Crispies. Press in a 9" square pan (pie pan is fine). Mix pudding with milk according to directions. Pour pudding onto crust. Refrigerate 2-3 hours. Cut pie into four sections. Top each section with 1 tablespoon Lite Cool Whip.
SERVING SUGGESTIONS:Makes 8 servings SERVING SIZE: 1/8th of pie
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INGREDIENTS:3 T. butter 1/2 c. firmly packed brown sugar 2 c. miniature marshmallows 4 c. Rice Krispies 2 c. Wheaties Cooking Spray
PREPARATION:Melt margarine in a large saucepan over medium heat. Add sugar; stir well. Add marshmallows; cook until marshmallows melt, stirring constantly. Remove from heat; stir in cereals. Press mixture into bottom of 13x9 baking pan coated with cooking spray. Let cool at least 1 hour. Cut into 18 bars.
SERVING SUGGESTIONS:1 Bar = 2 points. Makes 18 bars
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INGREDIENTS:1 1/2 cups flour 1 cup sugar 1/2 tsp. baking soda 1 tsp. salt 1/4 tsp. nutmeg 3/4 tsp. cinnamon 1/3 cup margarine 1/4 cup egg substitute 1 cup mashed ripe bananas (about 2) 1 3/4 cup oatmeal, uncooked 1/2 cup chopped walnuts
PREPARATION:Preheat oven to 400. in large mixing bowl, combine flour, sugar, soda, salt, nutmeg, and cinnamon. Add margarine, egg substitute, and bananas, beating well. Mix in oatmeal and walnuts until thoroughly blended. Drop from teaspoon onto ungreased baking sheet. Bake 12-13 mins. Remove from pan immediately.
SERVING SUGGESTIONS:52 cookies Each: 61 cal, 10 car. 2 fat, 65 sodium, 1 g fiber
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INGREDIENTS:2 cups cooked angel food cake, cubed 1-8oz. container lemon fat-free yogurt 1/4 of an 8 oz. container frozen Cool Whip Lite or Free, thawed 1 cup mixed berries, such as red raspberries, blueberries or sliced strawberries (If using frozen, thaw first.)
PREPARATION:Divide the angel food cake cubes among 4 dessert dishes. In a small mixing bowl fold together the yogurt and Cool Whip. Dollop yogurt mixture atop cake cubes. Sprinkle with berries.
SERVING SUGGESTIONS: |
INGREDIENTS:1 pkg sugar free instant vanilla pudding 1 pkg sugar free instant butterscotch pudding 1 pkg sugar free instant chocolate pudding 4 cups skim milk 1 reduced fat graham cracker crust
PREPARATION:mix 1 1/3 cups milk with vanilla pudding for 2 minutes on low speed, pour into crust mix 1 1/3 cups milk with butterscotch pudding for 2 minutes on low speed, pour over the vanilla layer mix 1 1/3 cups milk with the chocolate pudding for 2 minutes on low speed, pour over the butterscotch layer chill cut into 8ths top with fat free cool whip (a small scoop adds no points)
SERVING SUGGESTIONS:Everyone (kids & adults) really enjoyed it.
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