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INGREDIENTS:3 1/2 Cups flour 1/2 Teaspoon salt 1 1/2 Teaspoons Baking Soda 1 cup unsweetened Applesauce 1 Cup crunchy Peanut Butter 2 1/2 Cups brown Sugar, firmly packed 2 Egg Whites 2 Teaspoons Vanilla
PREPARATION:Preheat oven to 375 Degrees F. In a small bowl combine flour, salt and soda; set aside. In a larger bowl, thoroughly mix together any remaining ingredients. Add dry ingredients, mixing until combined. Drop by rounded measuring tablespoonfuls onto cookie sheets coated with nonstick cooking spray. Bake 375 degrees F about 10 minutes or until light and golden brown. Cool on wire racks. Yields 5 dozen (60) cookies 2 1/2 inch in diameter
SERVING SUGGESTIONS:Per cookie WW Points: 1.5 Calories: 90 Fat: 2g Fiber: 9g Sodium: 64mg
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INGREDIENTS:1 box cake mix - any flavor 1 can diet soda - any flavor
PREPARATION:Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and bake according to package instructions.
SERVING SUGGESTIONS:Variations I've seen: chocolate cake w/ diet coke yellow cake w/ diet lemon-lime use your imagination for the combinations! Oh the possibilities! Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems to be the least I've seen suggested. Experiment yourself to find the best amount for your taste. -- Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix. It doesn't raise the points any (less than 1 point) but they report that the cake is firmer and rises better. POINTS? You have to figure your points from the cake mix you use. Multiply the nutritional info on the box by the number of servings the box says you get (usually 12). Then divide by the actual number of pieces you cut or cupcakes you make. The points will vary widely depending on how much fat is in your cake mix. I made this cake with a Betty Crocker German Chocolate cake with 2.5 grams of fat per serving. It came to 4 points for 12 slices. That would have been 2 points per cupcake if I'd made 24.
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INGREDIENTS:2 cups all-purpose flour 2 tsp baking powder 1/2 tsp table salt 1-1/2 cups brown sugar 6 Tbsp light butter, softened 2 large egg whites 1 tsp vanilla extract 1/3 cup water 6 oz mini chocolate chips, about 3/4 cup
PREPARATION:Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9x13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
SERVING SUGGESTIONS:These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat.
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INGREDIENTS:1/2 cup + 2 tablespoons unsweetened cocoa powder 1 cup sifted confectioners sugar 1/2 cup light cream cheese, at room temperature 1/2 teaspoon almond extract
PREPARATION:On a sheet of wax paper, reserve 2 tablespoons cocoa powder; set aside. In food processor or with mixer on high speed, combine confectioners sugar, the remaining 1/2 cup cocoa powder, the cream cheese and almond extract; process until well blended. Drop cream cheese mixture by rounded teaspoonfuls in the reserved cocoa powder; roll into balls and refrigerate.
SERVING SUGGESTIONS:This recipe does not say how many it makes, just to "drop by rounded teaspoons". It really sounds like a yummy, easy, pot luck treat! Each Serving (1 Piece) Provides: 45 Calories, 1 g Fat, 6 g Carbohydrate, 27 mg Sodium,
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INGREDIENTS:5 apples, peeled, cored and sliced I used Rome, but Jonathan, Macintosh or similar varieties would be delicious. 1 tsp. cinnamon dash salt 1 tsp. vanilla 1/2 cup Splenda 1/4 cup Sugar Free maple syrup sweetened with Splenda 1 Tbls. flour
Topping: In a bowl mix together well: 3/4 cup old fashioned oats 2 Tbls. flour 1 Tbls. light ICBINB or any other light margarine (not the spray) dash of cinnamon 1 Tbls. sugar free maple syrup sweetened with Splenda 2 Tbls. Splenda
PREPARATION:Mix above ingredients well and put in a Pam sprayed 9" square pan or dish
Topping: Sprinkle the topping evenly over the apples bake at 350 for about 35-40 min.
SERVING SUGGESTIONS:The fruit in this recipe could be changed to peaches, cherries, blueberries, whatever you want, just use 5 points worth of fruit. I am not sure I would use the maple syrup in the other fruits, but would use it in the topping. I would go ahead and use the cinnamon in the peaches, but not in the other fruits mentioned...maybe use some almond extract in the cherries. 12 pts. for the entire recipe I love apple crisp and wanted to get a rich flavor and still keep it point friendly...here is the result. The apple crisp is fantastic and I will play around with the other fruits later. Hope you like it...Fran
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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. cut into 24 servings for the 2 points per serving.
SERVING SUGGESTIONS:This one sounds good for this time of year! Serves 16 Per serving: Calories 130 Fat .4
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INGREDIENTS:1 envelope unflavored gelatin 3/4 cup water 1-1/3 cups low-fat cottage cheese 2 tablespoons sugar 1 teaspoon vanilla 1/4 teaspoon orange extract 1 cup fresh or frozen blueberries
PREPARATION:If you're using frozen berries, thaw them and drain thoroughly. In a small saucepan, sprinkle gelatin over water; let soften five minutes. Place over low heat; stir frequently, until gelatin is dissolved. In a blender, combine gelatin mixture, cottage cheese, sugar, vanilla, orange extract, and 1/2 cup blueberries; blend until smooth. Stir in remaining berries. Pour into a serving bowl; chill several hours, until firm.
SERVING SUGGESTIONS:You can make your pudding and eat it too, when you use ingredients like gelatin and cottage cheese instead of butter and whole milk. This pudding brims with fresh blueberry flavor--you'll never miss the fat. You can substitute fresh or frozen raspberries. Serves four.
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INGREDIENTS:1 package JELL-O sugar-free instant vanilla pudding mix -- (4 serving size) 2/3 cup Carnation nonfat dry milk powder 1/4 teaspoon ground nutmeg 1 cup water 3/4 cup Yoplait plain fat-free yogurt 3/4 cup Cool Whip Free 1 teaspoon rum extract 3/4 cup raisins
PREPARATION:1. In a large bowl, combine dry pudding mix, dry milk powder, nutmeg, and water. Mix will using a wire whisk. Blend in yogurt, Cool Whip Free, and rum extract. Add raisins. Mix gently to combine. 2. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes. Freezes well.
SERVING SUGGESTIONS:HINT: To plump up raisins without "cooking" place in a glass measuring cup and microwave on HIGH for 20 seconds. These don't have eggnog in them, they just taste like they do! Yield: "6 dessert dishes" Serving size (1 dessert dish) 2 points per serving
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INGREDIENTS:1 1/2 cup Rice Krispies 4 tbsp peanut butter (can use reduced fat) 1 tbsp honey 1 small package sugar-free chocolate pudding 2 cups skim milk 4 tbsp lite cool whip (optional)
PREPARATION:Mix peanut butter and honey together and microwave on high for 20 seconds. Stir in Rice Krispies. Press in a 9" square pan (pie pan is fine). Mix pudding with milk according to directions. Pour pudding onto crust. Refrigerate 2-3 hours. Top each section with 1 tablespoon Lite Cool Whip.
SERVING SUGGESTIONS:Makes 8 servings SERVING SIZE: 1/8th of pie VARIATION: 1 3/4 cups of skim milk like on the box for pie filling. I worked it out to 1/6 is 3 pts and if you must, like my DH and myself, 1/4 of pie is 5pts. I used a round 8 inch Teflon cake pan.
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INGREDIENTS:2 squares chocolate graham crackers 1 tbsp Cool Whip Free Whipped Topping
PREPARATION:Spread the Cool Whip on 1 square; top with the other. Freeze and enjoy.
SERVING SUGGESTIONS:3 of these sandwiches are only 2.5 points. Cheri
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