FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Crepes 1 point per crepe

QUANTITY/SERVINGS:

18

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:42:35

INGREDIENTS:

1 cup all-purpose flour 

1 1/2 cups buttermilk or skim milk 

1 egg, slightly beaten (or 1/2 cup Eggbeaters) 

1/4 teaspoon salt (optional)

PREPARATION:

Blend flour, milk, egg, and sat. Heat lightly oiled 6-inch skillet on conventional range. Pour 2 tablespoons batter in the skillet; cook until golden brown on bottom. Turn over. Brown other side. Repeat with remaining batter. Use in one of the following crepe recipes.

SERVING SUGGESTIONS:

These make a great dessert or breakfast. A little work but a lot of fun :)

Note: leftover crepes may be frozen between 2 layers of wax paper. 

Per serving: 31 calories, 25 mg sodium, 15 mg cholesterol

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Apple Crepes 2 points with crepe

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:46:34

INGREDIENTS:

8 crepes (recipe above) 

1/4 cup orange juice 

1 teaspoons cornstarch 

1/8 teaspoon ground allspice 

2 cups unpeeled, chopped apples, cut into 1/4 inch pieces 

2 tablespoons vanilla low fat yogurt 

1/8 teaspoon orange extract

PREPARATION:

In a 1-quart casserole combine orange juice, cornstarch, and allspice. Stir in apples; cover. Microwave on High 7 to 9 minutes or until apples are softened and sauce thickened, stirring once or twice. Place 1 tablespoon mixture on each crepe, and roll up around filling. In a small bowl, combine yogurt and extract. Top each crepe with 3/4 teaspoon mixture.

SERVING SUGGESTIONS:

Per serving (without crepe:) 49 calories, 25 mg sodium, 15 mg cholesterol

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Raspberry Cheese Crepes 1 point for filling

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:48:45

INGREDIENTS:

8 crepes (recipe above) 

1 cup low fat cottage cheese 

1/3 cup low sugar red raspberry jam 

3/4 teaspoon vanilla 

1/4 teaspoon cinnamon 

1/8 teaspoon nutmeg 

2 tablespoons low sugar raspberry jam

PREPARATION:

In a small mixing bowl, combine cottage cheese, 1/3 cup jam, vanilla, cinnamon, and nutmeg. Microwave at 50% (Medium) 1 to 2 1/2 minutes or until mixture is heated and jam dissolved., stirring once or twice. Place 1 1/2 tablespoons filling on crepe; roll up around filling. Microwave remaining jam at High 45 seconds to 1 1/4 minutes or until melted. Drizzle 3/4 teaspoon over each crepe.

SERVING SUGGESTIONS:

Per serving (without crepe:) 69 calories, 95 mg salt, 18 mg cholesterol

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Mocha Crepes 1 point for filling

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:50:32

INGREDIENTS:

8 crepes (recipe above) 

1 envelope (1-ounce) low calorie chocolate pudding mix 

1 cup skim milk 

1/2 cup water 

1 1/2 teaspoon instant coffee granules 

1/4 cup plus 

8 teaspoons Fat Free or Low Fat Cool Whip

PREPARATION:

In a 1-quart casserole dish, bend pudding mix, milk, water, and coffee granules. Microwave on High 3 to 7 minutes or until bubbly and slightly thickened, stirring every 2 minutes with wire whip. Place plastic wrap directly on pudding to avoid skin formation. Cool to room temperature. Blend in 1/4 cup Cool Whip. Place 2 tablespoons of pudding mixture on each crepe; roll up. Top each crepe with 1 1/2 to 2 teaspoons pudding mixture and 1 teaspoon Cool Whip.

SERVING SUGGESTIONS:

Per serving (without crepe): 78 calories, 43 mg sodium, 15 mg cholesterol

FROM THE KITCHEN OF:

DBK1217

RECIPE NAME AND POINT VALUE:

Mom's Creamy Rice Pudding

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:29:27

INGREDIENTS:

1/2 cup medium-grain rice, such as "River" 

a pinch of salt 

6 cups of "Super" skim milk (divided use) 

1/2 cup egg substitute 

1/2 cup Splenda sugar substitute 

1 Tablespoon pure vanilla extract

PREPARATION:

In a large saucepan, mix the rice, salt and 5 cups of the milk; bring to a boil over medium heat, stirring occasionally (this may take 15 minutes or so). If the rice seems to stick to the bottom, just lower the temp. a bit. When the mixture boils, cover the saucepan, reduce heat to LOW and simmer for 45 minutes. It is no longer necessary to stir. In the meantime, mix the sugar substitute with the egg substitute in a medium bowl. When the rice has simmered for 45 minutes, stir the last cup of milk into the pan. Take about 2 cups of the hot mixture and whisk it into the egg mixture in the bowl. Then return it all to the pan. Raise the heat to medium. Stirring constantly, return mixture just to a boil; it will now thicken as it cooks. Remove from heat as soon as it begins to bubble. Stir in vanilla. Pour into a heat-proof dish or casserole. Cool and cover surface with plastic wrap to prevent a film from forming. Keep stored in refrigerator, but it's great at room temp.

SERVING SUGGESTIONS:

Hi Everyone, I do hope you'll try this recipe. It's the best rice pudding I ever had. I adapted it to make it much lower in points. 

I figured 17.2 points for the whole recipe or about 3 points for a 1-cup serving. It's worth the effort, honestly! Donna

FROM THE KITCHEN OF:

chocolatefilled

RECIPE NAME AND POINT VALUE:

blueberry squares 2 pts per serving

QUANTITY/SERVINGS:

24

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:31:05

INGREDIENTS:

1 package angel food cake mix-about 14 1/2 oz. 

22 oz. light fruit pie filling, blueberry

PREPARATION:

Preheat oven to 350. 

Combine angel food cake mix with blueberry pie filling. Pour batter into an ungreased, 9 X 13 baking dish; bake for 30 minutes. 

Cool and cut into 24 pieces.

SERVING SUGGESTIONS:

Serves-24 Points per serving -2 

Enjoy, Sandy

FROM THE KITCHEN OF:

reallymine

RECIPE NAME AND POINT VALUE:

raspberry whip 1 pt per serving

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:39:38

INGREDIENTS:

2 cups raspberries 

1 cup low-fat plain yogurt 

2 tsp honey 

2 egg whites

PREPARATION:

In blender, blend all ingredients except egg whites. Whip egg whites until stiff. Fold raspberry mixture into beaten whites. Spoon into serving glasses. Chill 6-8 hours.

SERVING SUGGESTIONS:

This, sounds good.

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Sweet Potato Chocolate Cake 3 pts per serving

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:40:43

INGREDIENTS:

Cooking Oil Spray 

1 small sweet potato, peeled and cubed (3.5 points) 

1/2 cup brown sugar (6 points) 

2 egg whites (or 1/3 cup Eggbeaters) (1 point) 

3/4 cup unsweetened cocoa powder (3 points) 

1/4 cup nonfat plain yogurt (.5 points) 

1 cup all purpose flour (9 points) 

1 teaspoon baking powder (0 points) 

1/2 tsp. baking soda (0 points) 

1/4 tsp. salt (0 points)

PREPARATION:

Preheat oven to 350 degrees. Lightly coat an 8 x 8 pan with cooking spray. In a small saucepan, cover sweet potato with water and bring to a boil. Remove potato, puree and measure out 1 cup. (Discard the rest of the sweet potato or save for another use.) Combine sweet potato with brown sugar, egg whites, and cocoa, and beat for 3 minutes or until combined and fluffy. Beat in nonfat yogurt until incorporated. Sift together flour, baking powder, baking soda, and salt, and mix into other ingredients until just combined. Pour into pan and bake for about 35 minutes or until toothpick comes out clean.

SERVING SUGGESTIONS:

141 calories per serving. 4.6 g protein, 29.8 g carbohydrates, 1.98 g fat, .266 mg cholesterol, 29 mg sodium

FROM THE KITCHEN OF:

beckbrock

RECIPE NAME AND POINT VALUE:

Blueberry Scones     2 pts per serving

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

18 Feb 2003

Time:

08:40:43

INGREDIENTS:

2/3 Cups uncooked oatmeal
1/3 Cup Bisquick Reduced Fat Baking Mix
1 /2 tsp baking powder
l Tbs. brown sugar
1 /2 Cups fat-free (skim) milk
1/2 Cup blueberries

PREPARATION:

Combine first 5 ingredients. Fold in berries. Form into 4 mounds and place on vegetable sprayed baking sheet. Bake for 10 minutes at 400 degrees.

SERVING SUGGESTIONS:

Variation: use 1/2 cup raspberries or diced strawberries or 1/2 cup sugar-free jam.