INGREDIENTS:Cooking Spray 1 loaf (16 oz.) French Bread, cut into 20 slices 1 block (8 oz.) fat-free cream cheese, cut into 1/4" thick slices 3 cups liquid egg substitute 2 cups skim milk 1 tsp. vanilla extract 1/3 cup sugar-free, maple -flavored syrup 1/4 tsp. cinnamon
PREPARATION:Coat a 9"x 3" baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices. In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all of the bread. Cover with plastic wrap and refrigerate overnight, or 8 hrs. Remove from the refrigerator and let stand at room temperature 15 min. while oven preheats to 350 degrees. Bake 1 hr., or until liquid is absorbed and the French toast is set in the center. When top begins to brown slightly, lay a sheet of aluminum foil over the baking dish. Cut into 12 pieces. and serve with sugar free syrup.
SERVING SUGGESTIONS:Serving size 1/12 of recipe approximately 3"x3 1/4" Per serving: Calories: 183; Carbohydrates: 24 g; Protein: 15 g; Fat: 3 g; Sodium: 486 mg; Fiber: 1 g
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INGREDIENTS:1 Package Louis Kemp Crab Delights 8 Oz. -- flaked 3/4 Cup Sargento Light Shredded Mexican Cheese 1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes 1/4 Cup Green Onions -- sliced 1/2 Tsp Salt 1/2 Tsp Basil 1/2 Cup Reduced Fat Bisquick 1 Cup Skim Milk 1/2 Cup Egg Beaters
PREPARATION:Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.
SERVING SUGGESTIONS:
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INGREDIENTS:2 cups flour 1/2 teaspoon salt 3 1/2 teaspoons baking powder 1 1/2 cups milk 1/2 cup of grated cheese (what ever you desire) 1 beaten egg 2 tablespoons melted butter 2 egg whites, stiffly beaten
PREPARATION:Mix and then sift all the dry ingredients into a bowl. Add the well-beaten egg to the liquid. Add the liquid mixture to the dry ingredients very gradually, and stir quickly. Now add the melted butter, egg whites.
SERVING SUGGESTIONS:24 Pancakes (2 points for 1 pancake) (3 points for 2 pancakes) Not just for breakfast, you can also serve this with tomato sauce and have it for lunch. The kids love it This recipe will make about 2 dozen cakes depending on how you pour them. Hint: Turning the pancake more than once makes it firm. Serving Size 1 Pancake: Calories 76 Cholesterol 16mg Sodium 171mg Potassium 58mg Total Carbohydrate 9.3g Dietary Fiber 0.3g Protein 3g
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INGREDIENTS:2 eggs 1/2 cup fat free milk 3 tablespoons packed dark brown sugar 1 1/4 teaspoon cinnamon 4 slices whole-wheat bread, cubed 2 small apples, peeled, cored and diced 3 tablespoons all-purpose flour 2 teaspoons reduced calorie margarine
PREPARATION:1. Preheat the oven to 350 degrees F. Spray two "5 x 3" loaf pans with nonstick cooking spray. In a medium bowl, lightly beat the eggs; blend in the milk, 1 tablespoon of the brown sugar and 1 teaspoon of the cinnamon. Add the bread cubes and apples, stirring gently; let stand until the bread absorbs all the liquid, 2-3 minutes. 2. To make the topping, in a small bowl. Combine with a fork, the flour, the remaining 2 tablespoons of brown sugar, the margarine, and the remaining 1/4 teaspoon of cinnamon. 3. Divide the bread mixture between the loaf pans; sprinkle with the topping. Bake until golden brown, 35 - 40 minutes. Cool slightly and serve warm.
SERVING SUGGESTIONS:Per serving: 223 calories, 5 g total fat, 107 mg cholesterol, 220 mg sodium, 38 g total carbohydrates, 3 g dietary fiber, 8 g protein, 91 mg calcium. Points per serving: 4 If you're not a morning person, make the bread mixture and the topping the night before. Refrigerate them separately overnight, so all you'll have to do is combine and bake in the morning. (Also a nice thing to have on hand to make after church on a Sunday morning!) Makes 4 servings 4 points per serving
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INGREDIENTS:1 cup low fat Bisquik 3/4 cup canned pumpkin 1/2 tsp. vanilla 1/3 cup Splenda 1/2 tsp. cinnamon 1/4 tsp. allspice 2 egg whites 1/3 cup water
PREPARATION:Combine all dry ingredients and mix. Add remaining ingredients and mix just until all is blended, don't over mix. Divide batter in half. Cook pancakes on pan coated with nonstick cooking spray.
SERVING SUGGESTIONS:Serve with your choice of topping. This makes 1 dinner plate size pancake per serving or 3 smaller ones. I found the batter to be quite thick, so I made the smaller pancakes and I "spread" the batter out a bit on the pan. it's delicious!
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INGREDIENTS:3/4c.+2 T. all purpose flour 1/4c. whole wheat flour 1/4 c. packed dark brown sugar 1/2t. baking powder 1/2t. baking soda 1/2t. pumpkin pie spice pinch of salt 1/2c.currants 1/2c. canned pumpkin puree 1/2c.fat-free milk 2 eggs 2 apples, peeled, cored and diced
PREPARATION:1.Sift the flours, brown sugar, baking powder, baking soda, pumpkin pie spice and salt into a medium bowl; stir in the currants. 2. In another medium bowl, combine the pumpkin puree, milk, and eggs; beat until smooth. Add to the flour mixture, stirring just combined. 3. Spray a large nonstick skillet with nonstick cooking spray; heat. Pour the batter by 1/4c. measures into the skillet making 4 pancakes. Repeat to make 4 more pancakes. 4. In a small microwave-able dish, microwave the apples on High until tender, 1 minute. Serve with the pancakes, topped with the apples.
SERVING SUGGESTIONS:this recipe is from WW New Complete Cookbook. Sandy
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