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INGREDIENTS:Crust: 1/2 cup of low-fat granola
Filling: 1 container (16 ounces) low-fat cottage cheese 1 package (8ounces) light cream cheese (Neufchatel) softened 1/4 cup plus 2 tablespoons of all-purpose flour. 1 1/4 cups of granulated sugar 1/4 teaspoon salt 4 egg whites 1 teaspoon of vanilla 1 cup of canned unsweetened crushed pineapple, drained
PREPARATION:Preheat oven to 325 degrees Prepare crust: Whirl granola in food processor (or blender) until slightly ground. Coat 8-inch spring form pan with vegetable-oil cooking spray. Coat inside of pan with granola. Prepare filling: Process cottage cheese and cream cheese in food processor (or use your electric mix master)) until smooth. Add flour, sugar, salt, egg whites, and vanilla. Whirl until blended. Stir in pineapple. Pour into prepared pan. Place on baking sheet. Bake in preheated 325 degree oven for 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to rack to cool completely. Gently loosen sides of the cake. remove sides of pan.
SERVING SUGGESTIONS:196 Calories, 5G Fat per serving.
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INGREDIENTS:1 package 'one step' angel food cake mix 1-20 ounce can of crushed pineapple in its own juice
PREPARATION:Preheat oven to 350 F Put cake mix and pineapple WITH juice in a bowl. Mix for 30 seconds on low, then mix for 60 seconds on medium. Pour into ungreased pan. Pan: 10 x 4 angel food pan Bake: 37-47 minutes Two 9 loaf pans 35-45 minutes Three 8 ½ loaf pans 28-38 minutes Bake until top is dark golden brown and cracks feel very dry and not sticky. (I used a metal cake tester) DO NOT UNDER BAKE. Immediately turn pan upside down onto glass bottle, or rest each loaf pan on its side until cake is completely cool. Run a knife around edges and remove from pan. Store tightly covered. I used parchment paper in loaf pans. As the cakes cooled and began to drop, I turned the pan to the opposite side and let it continue to cool. When completely cool, I shook the pans and turned the first cake out onto plastic wrap and put it in the freezer. The second is on a plate. Just for you dear friends, I tried cutting it with a bread knife and I can assure you it cut perfectly and DID NOT crush up.
SERVING SUGGESTIONS:Some wrote they also make this with a can of apples, sounds good.
Enjoy!
The above recipe was sent to me by Susan from this board. Thanks, Susan!!!!!!!
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INGREDIENTS:2 pkgs Sugar Free Instant Pudding (either vanilla or white chocolate (4 pts) 3 cups of 1% or fat free milk (6 pts) 29 oz can of pumpkin (not pie filling) (2 pts) Cinnamon to taste 1 cup Lt Cool Whip (3 pts)
PREPARATION:Mix pudding mix, cinnamon and milk with electric mixer till pudding mix is dissolved. Add pumpkin and continue mixing (about 1 - 2 minutes) till completely mixed and forms a pudding. Fold in the cool whip.
SERVING SUGGESTIONS:Makes 7 cups of pudding/each cup = 2 pts (Because of the pumpkin it is filling and mmmmm good.)
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INGREDIENTS:3/4 c margarine 1.5 cups sugar 1 tbls molasses 1 egg, 1/4 c water 1 tsp vanilla 1 c whole-wheat flour 1 tsp salt 1/2 tsp baking soda 3 c oats 3/4 c raisins
PREPARATION:Cream together margarine with sugar and molasses. Add egg, water, and vanilla. Beat until creamy. Stir in whole-wheat flour, salt, and baking soda. Blend well. Stir in oats and raisins. Spray 10x7 inch pan with Pam. Spread mixture to cover pan. Bake in preheated 350F oven ABOUT 40 minutes. Let cool for 5-10 minutes and cut into 24 squares.
SERVING SUGGESTIONS:I used Mazola tub margarine. The points came out to 2.5 points per square. This makes thick and chewy squares. If you like thin and crisp squares, you can use a larger pan and bake less time. Also good with chocolate chips (but then adjust the points). If I had used Mazola light tub margarine, the squares would have been 2 points each. Haven't decided whether to try that or peanut butter (2.2 points each) next time. Be'teavon (bon appetit in Hebrew)
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INGREDIENTS:1 cup buttermilk baking mix 1 large egg, beaten 1/2 cup 2% reduced fat milk 1/4 cup sugar 1 tbsp reduced-calorie margarine, melted 1/2 tsp ground cinnamon 1 medium apple, Golden Delicious, peeled and chopped 2 tsp unpacked brown sugar
PREPARATION:1. Preheat oven to 350ºF. 2. Combine buttermilk baking mix, egg, milk, granulated sugar and margarine in a medium bowl; pour into 6 paper-lined muffin cups. 3. Combine cinnamon, apple and brown sugar in a small bowl; spoon about 2 tablespoons of apple mixture over each muffin. Bake until golden, about 15 to 17 minutes.
SERVING SUGGESTIONS:substituted egg beaters, Splenda for sugar, and used reduced fat bisquick and skim milk and that made them come out to two points each.
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INGREDIENTS:20 Ounces Crushed Pineapple In Juice 21 Ounces Cherry Pie Filling 1 Package Yellow Cake Mix 1/4 Cup Applesauce, Unsweetened 1 Cup Water
PREPARATION:Preheat oven to 350 degrees F. Coat a 9X13X2 inch cake pan with cooking spray. In a bowl, hand stir together cake mix, applesauce and water. Set aside. Dump the undrained can of pineapple into the pan. Spread evenly. Dump the can of pie filling into the pan and carefully spread over the pineapple. Evenly spread the cake batter over the fruit. Bake for 45 minutes or until cake is crusty and golden.
SERVING SUGGESTIONS:Cut into 18 pieces = 4 points per piece Cut into 24 pieces = 3 points per piece You can reduce points by using reduced fat cherry pie filling and light yellow cake mix. You can add a small scoop of FF or Low Fat Cool whip for 0 points.
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INGREDIENTS:3/4 C Sugar (or Splenda) 1 /2 C Buttermilk baking mix (or Bisguick) 2 T Margarine, melted 2 Eggs (or Egg substitute) 1 Can Pumpkin 2 1/4 tsp. Pumpkin pie spice 2 tsp. Vanilla
PREPARATION:Mix all ingredients together and pour into a sprayed pie pan.
SERVING SUGGESTIONS:I got this at my meeting this week. Yummy!! Andie Points: 4 with real eggs and sugar 3 if you use egg substitute 2 if you use egg substitute and Splenda
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INGREDIENTS:Ritz Crackers (70-two tubes) 1 1/2 sticks margarine 1 cup milk 12 oz cook whip 1/2 gal sugar free vanilla ice cream 2 pkg sugar free pudding (instant)
PREPARATION:(SET ICE CREAM OUT TO SOFTEN Crush Ritz crackers (Save out 2 tablespoons) Melt margarine. Mix and press in 9X13 pan. Chill for 30 minutes. Sprinkle dry pudding into ice cream when softened, add milk and mix. Pour into cracker crust Top with 12 oz cool whip. Sprinkle remaining cracker crumbs on top. Refrigerate 8 hours (YES, I SAID REFRIGERATE---DO NOT PUT IN FREEZER)
SERVING SUGGESTIONS:This one really is Sugar Free and Extremely good. I have taken it to work, family functions, etc and people did not realize it was sugar free. You can also make it low or almost fat free with fat free or low fat crackers, cook whip, ice cream, margarine and milk.
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INGREDIENTS:1 cup all-purpose flour 2 tsp sugar 3 tbsp reduced-calorie margarine, chilled and cut up 2 tbsp water, or more if necessary 4 medium apples, McIntosh, peeled and thinly sliced 1/4 cup sugar 1 tbsp cornstarch 1/2 tsp ground cinnamon 1/3 cup uncooked old-fashioned oats 5 tbsp all-purpose flour 2 tbsp sugar 2 tbsp reduced-calorie margarine, melted
PREPARATION:Preheat oven to 400ºF. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
SERVING SUGGESTIONS:This dish is a must for all your fall parties and get-togethers.
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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:Here's another Pumpkin Recipe to try! (Same amount of points as Key Lime Pie!) This one would work for a Pot Luck dish! Serves 16 Per serving: Calories 130 Fat .4
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