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INGREDIENTS:Butter-flavor cooking spray 1 can (15 oz) sliced peaches in juice, drained 1 pkg (12 oz) unsweetened frozen raspberries, thawed 1 cup quick-cooking oats, uncooked 2 tbsp brown sugar 1 1/2 tsp cinnamon 3 tbsp reduced calorie stick margarine, melted 2 tbsp honey
PREPARATION:1. Preheat oven to 350* degrees. Coat an 8 x 8 baking pan with cooking spray. Arrange peach slices evenly in the bottom of the pan. Sprinkle raspberries evenly over the peaches. Set aside. 2. In a bowl, combine oats, brown sugar and cinnamon and mix with a fork, breaking up brown sugar clumps. Add margarine and honey; stir to combine. Sprinkle topping over fruit. Bake uncovered for 30 to 35 minutes, or until fruit is bubbly.
SERVING SUGGESTIONS:Portion into six equal servings.
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INGREDIENTS:Nonstick spray coating 1/4 c. margarine or butter 1/2 c. sugar 1 tsp. baking powder 1/4 tsp. baking soda 1/2 c. egg beaters 1/2 tsp vanilla 2 c. all purpose flour 1/4 c. unsweetened cocoa powder 1/3 c. finely chopped dried tart cherries
PREPARATION:Spray cookie sheet w/nonstick coating. Set aside. In medium bowl, beat margarine/butter on medium speed for 30 seconds. Add sugar, baking powder and baking soda. Beat until combined. Beat in egg product and vanilla. In a small bowl stir together flour and cocoa powder. Beat as much of the flour mixture as you can into the margarine mixture. Stir in the remaining flour mixture and cherries. On waxed paper, shape dough into two 12-inch logs. Place on prepared cookie sheet. Flatten the logs slightly to 1 1/2 inch width. Bake at 375 for 18-20 minutes or until firm. Cool for 1 hour. Slice into 1/2 inch slices. Arrange slices on cookie sheet. Bake at 325 for 8 minutes, turn and bake 8 more minutes or until crisp. Transfer to wire rack. Makes 40 cookies.
SERVING SUGGESTIONS:Exchanges: 1/2 starch Nutrition: 48 calories, 1 fat, 0 fiber
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INGREDIENTS:4 diced apples 1 (20 oz) can crushed pineapple 1 small box of sugar free instant butterscotch pudding mix (dry)
PREPARATION:Combine above ingredients. Then fold in a 12 oz Cool Whip Free. Refrigerate.
SERVING SUGGESTIONS:
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INGREDIENTS:10 pieces chocolate wafers, crumbled 1 1/2 cups fat-free cottage cheese 1/4 cup unsweetened cocoa 1/4 cup sugar 1 tsp vanilla extract 3 medium egg whites 3 tbsp cornstarch 1/2 cup light whipped topping
PREPARATION:1. Preheat oven to 350ºF. Coat 12 muffin cups with cooking spray; divide wafer crumbs among cups. 2. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy. 3. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yields one 3-inch cheesecake per serving.
SERVING SUGGESTIONS:Chocolate, sweetened cheese, creamy topping, who could resist? There's no need to since these cakes are just 1 point each.
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INGREDIENTS:white cake mix (no pudding added) 12 oz. frozen raspberries 12 oz. frozen blueberries 2 C. diet Sprite
PREPARATION:(Any flavor cake mix with any frozen fruit with any soda will work! They suggested choc. cake, fruit, and coke.) Preheat oven to 350. Spray a 9x13 pan. Put frozen fruit on the bottom and sprinkle on the cake mix. Do not mix other than to break up any big clumps. Pour Sprite over it all. Cover and bake 20 min. Uncover and bake another 20 min. SERVING SUGGESTIONS:
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INGREDIENTS:Duncan Hines French Vanilla cake mix 20 ounce can of Crushed Pineapple in its own juice PINEAPPLE CREAM CHEESE ICING 8 ounce container of pineapple cream cheese 1/2 cup Splenda (1/4 cup might be better) 2 teaspoons Vanilla flavoring
PREPARATION:Mix and bake. You need to add 10 minutes to the baking time since it is VERY moist.
ICING: Mix well and spread on cupcakes.
SERVING SUGGESTIONS:Tasted good, except the icing was too sweet. Probably 1/4 cup of Splenda would be enough. If you make 24 iced cupcakes they are approximately 2-3/4 points each. Each un-iced cupcake is 2 points. The icing is a total of 17 points. So, 17/24=0.71 or approximately 3/4 point.
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INGREDIENTS:1 cup all-purpose flour, divided (1/4 and 3/4 cups respectively) 3 1/2 T ice water 1 teaspoon sugar 1/4 teaspoon salt 3 T vegetable shortening Cooking spray
PREPARATION:1. Combine 1/4 cup all-purpose flour and 3 1/2 T ice water, stirring with a wire whisk until well blended; set aside. 2. Combine 3/4 cup all-purpose flour, 1 tsp sugar, and 1/4 tsp salt in bowl; cut in 3 T vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. 3. Add ice water mixture (from step 1); mix with fork until dry ingredients are moistened. 4. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap (Saran) and cover with additional sheet of plastic wrap. 5. Roll dough, still covered, into an 11-inch circle and chill for 5-10 minutes or until plastic wrap can be easily removed. 6. Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray and remove top sheet of plastic. 7. Fold edges under and flute; "prick" bottom and sides with fork. Bake at 400 for 15 minutes; let cool on a wire rack.
SERVING SUGGESTIONS:This recipe makes 2 crust and each crust is 8 points each. Note: I sprinkle my counter top with water before I lay the first sheet of Saran wrap down so the dough does not slide all over the place when you roll the dough out to the 11-inch circle. |
INGREDIENTS:½ cup sugar ½ cup firmly packed brown sugar ¾ cup mashed bananas, 2 medium 1 egg 1 cup quick-cooking oats 1 cup all-purpose flour ¾ teaspoon baking soda ½ cup white vanilla chips ¼ cup chocolate-covered toffee bits or 1.4 oz toffee bar
PREPARATION:Heat oven to 350F. Spray 13x9 inch pan with nonstick cooking spray. In large bowl, combine sugar, brown sugar, and banana; beat until well blended. Add egg and oats; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking soda until well blended. Spread in sprayed pan. Bake for 16 to 20 minutes or until bars spring back when touched lightly in center. Remove from oven; place on wire rack. Immediately sprinkle bars with vanilla chips. Let stand 1 to 2 minutes to melt. Spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes or until completely cooled. Cut into bars.
SERVING SUGGESTIONS:Makes 24 Bars. Each bar is 2 points.
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INGREDIENTS:3 ripe bananas, well mashed 1/3 cup sugar 1/2 cup egg substitute 1 tsp. salt (optional) 2 cups flour 1 tsp. baking soda
PREPARATION:Preheat oven to 350º. Spray a loaf pan with cooking spray. Mix the bananas and egg substitute together in a large bowl. Stir in the flour, sugar, salt and baking soda; blend. Put the batter in the pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve still warm or cooled.
SERVING SUGGESTIONS:This is pure and simple banana bread, heavy, moist and dark. Yield:10 slices
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INGREDIENTS:1 box yellow cake mix (I look for the lowest cal/etc.) 1 15 oz can of pumpkin (reg. pumpkin) 1/2 cup water 3/4 cup cinnamon chips
PREPARATION:Mix ingredients all together. Bake at 350* 18-20 mins.
SERVING SUGGESTIONS:Makes 24 muffins. I use cupcake wrappers. Has anyone made these? I have and they are excellent. I am not sure about the points or fiber in them.
I have this calculated per muffin:
calories 129
3.5 fat
10.6 fiber * can only count up to 4 fiber grams |
