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INGREDIENTS:4 apples, peeled, cored and sliced 4 slices reduced calorie whole wheat bread or multi-grain bread, lightly toasted 2 tablespoons packed light brown sugar 1 teaspoon cinnamon 2 teaspoons reduced calorie margarine
PREPARATION:1. Preheat the oven to 375 degreed F; spray a 1 1/2 quart shallow casserole with nonstick cooking spray. Place half of the apples in the casserole. 2. In a food processor or blender, process the toast to coarse crumbs*. Transfer to a small bowl; combine with the brown sugar and cinnamon. Sprinkle half the mixture over the apples, then layer the remaining apples and crumb mixture. Dot with the margarine; add 1/3 cup water. Bake until the top is crispy and the fruit is bubbling, about 45 minutes. Serve warm, topped with a scoop of FF Cool Whip!
SERVING SUGGESTIONS:This low-fat take on the traditional crumb-topped cake is a snap to make. It can be easily halved - or even quartered, for solitary sumptuousness! Makes 4 servings (Points per serving: 3) Per serving: 175 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 139 mg sodium, 41 g carbohydrates, 7 g dietary fiber, 3 g protein, 48 mg calcium. Points per serving: 3 From the WW New Complete Cookbook *If you don't have a blender, put a piece of toast between 2 sheets of wax paper or plastic wrap. Tap with a hammer to make crumbs, or roll with a rolling pin!
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INGREDIENTS:3 large eggs 1 1/2 cup pumpkin puree 1/2 cup sugar free maple syrup 1 cup skim milk 1 teaspoon cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 2 packets sweetener (splenda, sweet one, etc.)
PREPARATION:Spray a 9 inch pie pan with Pam. Pour in filling and bake at 350 for about 45 minutes. Entire pie is 9 points without any crust. It will slice and serve without a crust. If you want crust, increase points for that.
SERVING SUGGESTIONS:This is the recipe for the pumpkin pie made with sugar free maple syrup.
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INGREDIENTS:2 cups fat-free buttermilk (or regular buttermilk) 2 cups undrained canned crushed pineapple (20 ounce can) 2/3 cup sugar (or Splenda)
PREPARATION:1. In a bowl, stir together the buttermilk, pineapple, and sugar until the sugar has dissolved. 2. Cover the bowl with plastic wrap and place it in the freezer. 3. After about an hour, when the mixture has begun to harden, stir it with a fork until it becomes slushy. 4. Cover and return to the freezer for another hour or two, until it is very stiff but not frozen solid. 5. Stir it again with a fork and serve. 6. If the sherbet has frozen hard, remove it from the freezer to soften for about 30 minutes before serving or whirl it in a food processor, scraping down the sides several times, for about 2 minutes, until well blended and smooth. (Place in a metal 9 x 13 cake pan to make it set up faster. Recipe is suitable to use with strawberries or raspberries :)
SERVING SUGGESTIONS:This simple and delightful sherbet requires no special ice cream-making equipment - just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. 8 servings (2 points per serving if using sugar; 1 point per serving with Splenda)) Serving Size 1 serving Calories 109 Cholesterol 2mg Sodium 65mg Potassium 171mg Total Carbohydrate 24.8g Dietary Fiber 0.5g Protein 2.3g
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INGREDIENTS:1 Angel Food cake mix 1/4 cup maraschino cherry juice 1/2 cup dried cherries 1 oz grated semi-sweet chocolate 1 cup water
PREPARATION:preheat oven to 350 and put the rack in the lowest position in the oven. Mix cake mix with water and cherry juice per directions. Add grated chocolate and dried cherries (do better if you cut them up more) Pour into a absolutely clean angel food cake pan. Bake at 350 deg on lowest rack for 38 to 48 minutes or until browned on top and cracked. Make sure it is done all the way. Turn upside down on a glass bottle and allow to cool completely. ( if you don't have a glass bottle, and your pan has three 'legs', put something under each leg to raise it up so air can circulate). After it is cooled, run clean knife around the inside of pan to include the center post.
SERVING SUGGESTIONS:I made this and it is wonderful I put a little bit (1 tsp) of chocolate syrup on each piece of cake, you could decorate with a maraschino cherry if you wish. Add additional pts for chocolate sauce and cherry. I needed something sweet and comforting. Love, Mamie
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INGREDIENTS:1 cup plus 2 tablespoons all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plain low-fat yogurt 1 egg 1 tablespoon margarine, melted and cooled
PREPARATION:1. Preheat oven to 425. 2. Spray a baking sheet with non-stick cooking spray. 3. In a large bowl, combine 1 cup of the flour, sugar, baking powder, baking soda and salt. 4. In a small bowl, combine the yogurt, egg and margarine. 5. Add the yogurt mixture to the flour mixture, stirring until just blended; do not overmix. 6. Lightly flour a work surface and rolling pin. 7. Roll out the dough to 1/4" thickness. 8. With a sharp knife, cut into 12 wedges; place on the baking sheet. 9. Reduce oven temperature to 400; bake until golden brown, 12-15 minutes. 10. Cool on a wire rack 10 minutes.
SERVING SUGGESTIONS:Delicious warm with strawberries and/or raspberries or fresh preserves. Excellent next to your morning tea. 1 point per serving. Serving Size 1 serving Calories 67 Total Fat 1.6g Cholesterol 16mg Sodium 128mg Potassium 41mg Total Carbohydrate 10.8g Dietary Fiber 0.3g Protein 2.2g
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INGREDIENTS:CAKE: 1/2 cup sugar 1 cup flour (unbleached if available) 1/4 cup egg substitute (equal to one egg) 1 can (11.oz.) mandarin oranges, drained 1 tsp baking soda 1/2 tsp salt (optional) 2 Tbsp. oil (canola) 1 tsp vanilla
TOPPING: 2 Tbsp. firmly packed brown sugar 2 tsp. skim milk
PREPARATION:CAKE: preheat oven to 350 degrees. Mix all ingredients, mashing the oranges, and pour into a 9 x 9 pan that has been sprayed with non-stick vegetable spray. Bake for 30 - 35 minutes. Prepare topping (below)
TOPPING: Combine sugar and milk. In the microwave, heat on high until mixture starts to boil. Drizzle over cake as soon as you remove it from the oven.
SERVING SUGGESTIONS:You may think I forgot the liquid, but I didn't. The oranges supply all the moisture needed. Serves 9 (3 points per serving) Replace sugar with Pourable Splenda - this reduces the recipe to 2 points per serving. MIX THIS BY HAND - if you use the mixer, it makes the cake tough.
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INGREDIENTS:2 egg whites 1/8 tsp. cream of tartar 1/4 cup sugar 1 package (1.1 ounce) vanilla fat-free sugar-free instant pudding and pie filling 1 cup skim milk 1 1/2 cups frozen (thawed) reduced-fat whipped topping 1 pint strawberries (2 cups), sliced
PREPARATION:Heat oven to 275 degrees. Spray pie plate (9 x 1 1/4 inches) with nonstick cooking spray. Beat egg whites and cream of tartar in medium bowl with electric mixer until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Spread mixture evenly on bottom and halfway up sides of pie plate. Bake 40 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling meringue at room temperature. Beat pudding and pie filling (dry) and milk about 45 seconds, using wire whisk. Fold in 1 cup of the whipped topping. Layer half of the pudding mixture and half of the strawberries in crust; repeat. Cover loosely and refrigerate until firm, at least 1 hour but no longer than 8 hours. Run knife around edge to loosen crust. Top each serving with some of the remaining 1/2 cup whipped topping. Cover and refrigerate any remaining pie.
SERVING SUGGESTIONS:Per serving: 85 calories, 2 g fat, 1 g cholesterol, 180 g sodium, 16 mg carbohydrates, 1 g fiber, 2 g protein FROM: Eat and Lose Weight (Betty Crocker)
Alternate pie crust idea: Fat Free Pie Crust Makes 1 9-inch crust (10 points for the entire crust) (a reduced fat graham cracker crust is 16.5 points) 1 cup Grape Nuts cereal 1/4 cup apple juice concentrate (undiluted) Preheat the oven to 350° F/180 deg F. Mix together the Grape Nuts and apple juice concentrate. Pat into a thin layer on the bottom and sides of a 9" pie pan. (Don't worry if there are some gaps.) Bake for 8 minutes. Cool before filling.
Strawberry Pie with the Meringue Crust is 8 servings, only 2 points per serving Serving Size 1 9-inch crust Calories 542 Total Fat 1.7g Cholesterol 0mg Sodium 826mg Potassium 733mg Total Carbohydrate 126.8g Dietary Fiber 11.6g Protein 9.9g 2 From the table of the Physicians Committee for Responsible Medicine ------------------------ From: invenanet That "meringue crust" is what we used to call Pavlova. It was a crust of baked sweetened meringue that my mother would fill with vanilla pudding right before serving and top with fresh fruit. It was named for the famous Russian ballerina.
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INGREDIENTS:1 3/4 cup all purpose flour 2 tsp. baking powder 1 tsp. grated orange peel 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves 3/4 cup sugar 1/2 cup applesauce 1/2 cup solid pack pumpkin 1 egg 1 egg white 2 Tbsp. vegetable oil 1/2 cup raisins
PREPARATION:Preheat oven to 350*F. Spray 9x13 inch baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes then cut into 16 bars.
SERVING SUGGESTIONS:16 Servings (3 Points each)
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INGREDIENTS:1 1/4 cups all purpose flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons cinnamon 3/4 teaspoon ground ginger 2 large carrots grated 1 (8 oz.) can crushed pineapple with juice 4 egg whites or 1/2 cup egg beaters 1/2 cup raisins 1/3 cup brown sugar (use light brown sugar if you can find it) 1/4 cup toasted slivered almonds, chopped walnuts or pecans
PREPARATION:Preheat oven to 350. Spray a 13 x 9 pan with cooking spray. Whisk the all purpose and whole wheat flours, baking soda, cinnamon and ginger in a medium bowl. In a large bowl mix together the carrots, pineapple with juice, egg whites, raisins, brown sugar and nuts. Add the flour mixture to the carrot mixture; stir only until dry ingredients are moistened. The batter will be thick. Do not over mix. Spread the batter evenly into the pan. Bake until golden and toothpick comes out clean (20 -25 minutes). Cool slightly before cutting into 12 pieces. Serve warm or room temperature.
SERVING SUGGESTIONS: |
INGREDIENTS:1/3 cup unsalted margarine 1/4 cup sugar 1 1/2 cups all-purpose flour 1 tsp baking powder 1 cup apricot jam
PREPARATION:In a medium bowl, combine margarine, sugar, flour and baking powder with a pastry blender or 2 knives. Press 3/4 of the mixture on bottom of a greased 8 inch (2 L) square pan. Spread evenly with jam. Sprinkle reaming mixture on top. Bake at 350 F. (180 C) 35 - 40 minutes (until lightly browned on top). Cool and cut into 20 squares.
SERVING SUGGESTIONS:Per serving: 110 Calories (kcal); 3g Total Fat; (25% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 31mg Sodium
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