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INGREDIENTS:2 1/2 cups wheat bran flakes cereal, divided 1/2 cup hot water 3 tablespoons vegetable oil 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/3 cup firmly packed brown sugar 1 cup nonfat buttermilk 1/4 cup egg substitute 2 teaspoons grated orange rind 1/2 cup raisins Cooking spray
PREPARATION:Combine 1 1/2 cups cereal, water and oil. Set aside. Combine flour and next five ingredients in a large bowl; make a well in the center of the mixture. Combine buttermilk, egg substitute, and orange rind; add to dry ingredients, mixing just until moistened. Stir in cereal mixture, remaining 1 cup cereal, and raisins. Spoon batter into an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
SERVING SUGGESTIONS:Yield: 16 (1/2 inch) slices. Per slice: 2 points 136 calories, 3 g fat, 3.5 g protein, 25.5 g carbohydrates, 1 mg cholesterol, 177 mg sodium, 4 grams fiber. 1/4 cup egg substitute = 3 egg whites = 1 egg
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INGREDIENTS:1 refrigerated pastry crust 2 (10 - 12-ounce packages frozen cinnamon apples, partially thawed 1 teaspoon freshly grated lemon peel 1/8 teaspoon cinnamon 1 lightly beaten egg white 2 teaspoons sugar
PREPARATION:heat oven to 375 degrees. Unfold crust and place on nonstick foil and then onto baking sheet. Press out folds. In a large bowl, combine apples and lemon. Spoon onto crust, leaving a 1 1/2 inch border, then sprinkle apples with cinnamon. Fold edges over filling, making pleats as you go. Brush edges of pastry with egg, then sprinkle apples with sugar. Bake 30 minutes or until crust is golden. Use a spatula and transfer to platter.
SERVING SUGGESTIONS:Serve warm or at room temperature. Makes 10 servings. 3 points per serving. Per serving: 176 calories, 2 grams protein, 7 grams fat, 27 grams carbohydrates, 4 milligrams cholesterol, 100 milligrams sodium, 1 gram fiber. PS this recipe was from our Sunday food section and I think you might be able to find a reduced fat crust to reduce the points a little. I was surprised that there was not more fiber, considering it is mostly apples! Becky
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INGREDIENTS:1 box chocolate cake mix (any brand) 1 15 oz. can of pumpkin
PREPARATION:Mix together, spray a muffin tin and bake according to the cake box directions or until a knife comes out clean.
SERVING SUGGESTIONS:Makes 12 muffins @ 3 pt. each This was handed out at a WW meeting. A word of warning, these are really good so only make them when you plan on sharing or you can get in trouble. I frost them with a little FF Cool Whip. Fern
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INGREDIENTS:1 (4-serving) package Jell-O Sugar Free Instant Chocolate Fudge Pudding Mix 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup unsweetened applesauce 1/2 teaspoon peppermint extract
PREPARATION:Place a piece of waxed paper on a cookie sheet. In a medium bowl, combine dry pudding mix and dry milk powder. Add applesauce and peppermint extract. Mix well to combine. Drop mixture by teaspoonfuls to form 16 patties on prepared cookie sheet. Place cookie sheet in freezer at least 2 hours. For each serving, place 4 frozen patties in a zip-lock sandwich bag. Keep frozen until ready to use.
SERVING SUGGESTIONS:Serves 4 (4 each) - Each serving equals: 77 Calories, 1 gm Fa, 3 gm Pr, 14 gm Ca, 351 mg So, 0 gm Fiber Hint: you can find peppermint flavoring near the vanilla in the store.
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INGREDIENTS:Crust: 1/2 cup graham crackers
Filling: 1 low-fat cream cheese 1 cup low fat sour cream 1/3 cup cocoa 1/4 cup flour 1/4 cup Amaretto 1 teaspoon vanilla 1/2 teaspoon salt 1 egg 2 teaspoons semisweet chocolate, chips, chopped
PREPARATION:Spray pan with butter-flavored cooking spray. Sprinkle with graham cracker crumbs. Combine filling ingredients (everything but egg & chocolate chips) in food processor then add egg until JUST blended. Fold in the chopped chocolate chips (a little goes a long way here). Add to pan & cook at 300 degrees for 60-65 minutes if using an 8 inch pan, about 50-55 min. if using a larger one. Cool & refrigerate overnight
SERVING SUGGESTIONS:Nutrition Facts Amount Per Serving: Calories 105, Fat 3g, Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 49 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
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INGREDIENTS:6 cooking apples...Rome, golden delicious, Jonathan, granny smith in any combination, but it is best to use at least 2 varieties. 1 cup water pinch of salt, 1 tsp. cinnamon, 1/8-1/4 tsp. fresh grated nutmeg 1/4 cup or more Splenda, 1/4 cup sugar free maple syrup 1 tsp. vanilla.
PREPARATION:Peel, slice and put in saucepan with 1 cup water. Add salt, cinnamon and nutmeg......cover and simmer until apples are almost done. Remove cover and simmer to evaporate some of the liquid. When apples are done remove from heat, mash only slightly to get a sauce but still have chunks in it Add Splenda, sugar free maple syrup, and vanilla.
SERVING SUGGESTIONS:Eat it hot or cold, wrapped in crepes with ff cool whip, top pancakes, French toast or waffles, mix it with 1/2 cup lowfat cottage cheese, on top of lowfat vanilla ice cream, or all by itself...Delicious 1/2 cup...1 pt. Fran
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INGREDIENTS:24 reduced fat vanilla wafers 2-8 oz. pks. of ff cream cheese softened 1/4 cup Egg Beaters (or 2 egg whites) 8 oz. ff sour cream 1/3 cup Equal (or splenda) 1 tsp almond extract 2 tsp vanilla extract 1 can cherry pie filling lite 24 baking paper cups
PREPARATION:Place 1 vanilla wafer at the bottom of each baking cup. Combine cream cheese, egg, sour cream, sugar and extracts in a large bowl and beat until smooth. Pour mixture into baking cups, 2/3 full. Bake for 20-25 minutes at 350 degrees. Allow to cool and place 1 Tbsp pie filling on each mini cheesecake.
SERVING SUGGESTIONS:Makes 24 mini cheesecakes, one point each
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INGREDIENTS:1 cup all-purpose flour 1/4 cup sugar 1 tsp finely shredded lemon peel 2/3 cup buttermilk 1 tsp vanilla extract 3/4 cup Whole Wheat pastry Flour 1 Tbsp baking powder 2 items egg white(s) 1/3 cup unsweetened applesauce 1 cup fresh or frozen blueberries
PREPARATION:Spray muffin cups with non-fat non-stick spray. In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in center of mixture. In a small bowl, beat egg whites until foamy: stir in buttermilk, applesauce and vanilla. Add liquid mixture to dry mixture and stir until just moistened. Fold in berries (do not thaw if using frozen berries). Spoon batter into prepared muffin cups, filling each 3/4 full. Bake at 400 degrees for 18-20 minutes until done.
SERVING SUGGESTIONS:Original recipe was for 6 large 3 inch muffins (baked for 22-25 minutes, so unsure on the number of regular size muffins. If less than 12, points would be higher. Found in the Amish paper "The Budget" submitted by Kathy Norer of Macedonia, Ohio
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INGREDIENTS:Vegetable Oil Spray 1 cup whole wheat flour 1/4 cup wheat germ 3/4 cup sifted all purpose flour (I measure before sifting.) 1/4 teaspoon salt 2 1/2 teaspoons baking powder 4 tablespoons sugar 1 teaspoons cinnamon 1/2 teaspoon ground cloves 1/2 cup grated zucchini 1 teaspoon grated orange peel Egg substitute equivalent to 1 egg (I use fat free) 1 cup skim milk 1/3 cup acceptable vegetable oil
PREPARATION:Preheat oven to 400 Degrees F. Lightly spray muffin tin with vegetable oil spray. In a bowl, combine all dry ingredients. Stir until well blended. Set aside. In a small bowl, combine zucchini, orange peel, egg substitute, milk, and oil. Add mixture to dry ingredients, stirring quickly only to blend ingredients. Do not over mix. Pour batter evenly into muffin cups (on the muffin pan DO NOT USE the paper muffin cups, my first disaster with these puppies.) Bake 20 to 25 minutes until muffins are firm. Let muffins rest a few minutes in pan. Remove from pan and serve immediately.
SERVING SUGGESTIONS:I reheat the muffins in the microwave 30 seconds at 70% power, but you can also wrap them in foil and place them in a preheated 450 degree oven for 5 minutes. Hope all enjoy!
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INGREDIENTS:1 PACKAGE REGULAR BROWNIES, DRY MIX 2 1/2 CUPS FAT-FREE MILK 3OZ. FAT-FREE SUGAR-FREE INSTANT WHITE CHOCOLATE PUDDING 3OZ. JELL-O FAT-FREE SUGAR-FREE INSTANT VANILLA PUDDING MIX BOTH PREPARED WITH SLIM MILK 8OZ.FAT-FREE WHIPPED TOPPING 11/2OZ.HERSHEYS HEATH BITES CANDY
PREPARATION:PREPARE AND BAKE BROWNIES ACCORDING TO PACKAGE DIRECTIONS FOR CAKE-LIKE BROWNIES, USING A GREASED 13X9X2 BAKING PAN. COOL COMPLETELY ON A WIRE RACK. IN A MIXING BOWL, BEAT THE MILK AND THE PUDDING MIXES ON LOW SPEED FOR 2 MINUTES, FOLD IN WHIPPED TOPPING. CUT BROWNIES INTO 1 INCHES CUBES. PLACE IN A 3 QT. TRIFLE BOWL OR SERVING DISH. COVER WITH HALF OF THE PUDDING, REPEAT LAYERS, SPRINKLE WITH CHOPPED CANDY BITES
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