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FROM THE KITCHEN OF: sindej RECIPE NAME AND POINT VALUE: Blue Ribbon Frozen Snicker QUANTITY/SERVINGS: 8 BAKE/COOK (time and temperature):
INGREDIENTS:12oz. (1-1/2 c.) Frozen Vanilla Yogurt or Ice Cream (Fat-free & Sugar-free) 1 c. Cool Whip Lite 3 T Peanut Butter 1 small box Instant Sugar free chocolate Pudding, dry 3 Graham Cracker squares
PREPARATION:~Crush the crackers into fine crumbs and place in an 8 x8 baking dish. ~Mix all other ingredients together. Pour into dish being careful not to disturb crumbs. ~Freeze until firm. ~Remove from freezer 10 minutes before serving. ~Cut in to 8 equal portions.
SERVING SUGGESTIONS:Serves 8 Each serving + 1/2 meat, 1 bread, 1/2 fat Weight Watchers, 3 points This one actually tastes more like Butterfingers!!! Jane |
INGREDIENTS:1 cup (3 ounces) crushed pretzels, divided 1/4 cup granular Splenda, divided 2 Tbsp. + 2 tsp. reduced-cal margarine, melted 1 (4-serve) pkg. JELL-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/2 cups water 1 (8 ounce) pkg. Philadelphia fat-free cream cheese 1 Tbsp. fat-free milk 1/4 cup reduced-fat peanut butter 1 cup Cool Whip Lite
PREPARATION:Preheat oven to 350 degrees. Reserve 2 Tbsp. crushed pretzels. In a med. bowl, combine remaining crushed pretzels, 2 Tbsp. Splenda, and melted margarine. Press mixture evenly into an 8 x 8 inch baking dish. Bake for 12 minutes. Place baking dish on a wire rack and allow to cool. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well, using a wire whisk. Pour pudding mixture evenly over cooled crust. Refrigerate while preparing topping: In a med. bowl, stir cream cheese with a spoon until soft. Add remaining 2 Tbsp. Splenda, milk, and peanut butter. Mix well using a wire whisk. Blend in Cool Whip Lite carefully w/ large spoon or spatula. Spread topping mixture evenly over set filling layer. Evenly sprinkle reserved 2 Tbsp. pretzel crumbs over top. Refrigerate for at least 1 hour. Cut into 8 servings.
SERVING SUGGESTIONS:Serves 8 Each Serving equals: 178 Calories, 6 gm Fat, 10 gm Pro, 21 gm Ca, 542 mg So, 163 mg Cl, 1 gm Fiber
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INGREDIENTS:2 pkg. (12 oz each) frozen Unsweetened Blueberries, thawed 2 tbs. plus 1/2 cup All-Purpose Flour, divided 2 tbs. Brown Sugar 1/4 tsp Ground Cinnamon 3 tbs. cold Margarine Topping - 1 cup (8 oz) Plain Non-Fat Yogurt 1/2 tsp Vanilla Extract Artificial Sweetener equivalent to 2 tsp Sugar
PREPARATION:Place the blueberries in an 8 inch baking dish coated with nonstick cooking spray. Sprinkle with 2 tbs. flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in margarine until crumbly. Sprinkle over berries. Bake at 350 degrees for 25-30 minutes or until bubbly and golden brown. For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
SERVING SUGGESTIONS:Serves 6. One Serving - 4 Points
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INGREDIENTS:4 cups sliced peeled Granny Smith apples 1/2 teaspoon grated orange rind 1/3 cup fresh orange juice 1/2 cup sugar 1/3 cup regular oats 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 3 tablespoons chilled reduced-calorie stick margarine, cut into small pieces 6 tablespoons frozen reduced-calorie whipped topping, thawed
PREPARATION:Preheat oven to 375 degrees. Place apple slices in an 8" square baking pan, and sprinkle with orange rind and juice. Combine sugar and next 5 ingredients in a bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle mixture over apple slices. Bake at 375 degrees for 40 minutes or until apples are tender and topping is lightly browned. Top each serving with 1 tablespoon whipped topping.
SERVING SUGGESTIONS:Yield: 6 servings. POINTS: 3.5 per serving. Fiber 1.8, Cal 171,Fat 4.7
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INGREDIENTS:1 package reduced fat devil's food cake mix --such as snack well's -- 10.1 ounce 1 cup canned cherry pie filling 1/4 cup water 1 large egg -- lightly beaten -- or 1/4 cup egg substitute nonstick cooking spray 1 teaspoon powdered sugar
PREPARATION:Preheat oven to 350 degrees. Combine first 4 ingredients in a bowl; stir well with a whisk. Pour into an 8 inch square baking pan coated with cooking spray. Bake at 350F for 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center. Cool in pan on a wire rack. Sift 1 teaspoon powdered sugar over top of cake. SERVING SUGGESTIONS:Yield: 8 servings. Per serving: CAL191 (16 % from fat); PRO 2.3 g, FAT 3.3 g (sat 1.3 g); CARB 37.5 g; FIB 1.5 g; CHOL 27 mg;
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INGREDIENTS:1/4 cup diet margarine 1 egg 1 tsp vanilla 1 tsp baking soda 2 TBSP brown sugar substitute 1 tsp salt 1/8 tsp cloves 1/2 cup rolled oats 1/2 cup unsweetened applesauce 1 cup all-purpose flour 1 tsp cinnamon 1/2 cup raisins or dates
PREPARATION:Preheat oven to 375*. Cream margarine and sugar; add egg, vanilla & applesauce; mix well. Add other ingredients; blend well. Drop by spoon onto a cookie sheet which has been sprayed with cooking spray. Bake at 375* for 10 minutes.
SERVING SUGGESTIONS:A light treat -- freeze any extras to avoid temptation!! A perfect holiday treat to have on hand for unexpected company! Points: Makes 24 cookies at 1 point each
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INGREDIENTS:3 T. butter 1/2 c. firmly packed brown sugar 2 c. miniature marshmallows 4 c. Rice Krispies 2 c. Wheaties Cooking Spray
PREPARATION:Melt margarine in a large saucepan over medium heat. Add sugar; stir well. Add marshmallows; cook until marshmallows melt, stirring constantly. Remove from heat; stir in cereals. Press mixture into bottom of 13x9 baking pan coated with cooking spray. Let cool at least 1 hour. Cut into 18 bars.
SERVING SUGGESTIONS:
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INGREDIENTS:1-1/3 cups graham cracker crumbs 2 T. granulated sugar 2 T. unsalted butter, melted 2 egg whites, lightly beaten 1-1/2 pounds light cream cheese (Neufchatel), at room temp 1/2 cup packed light brown sugar 1-3/4 cups pumpkin puree 3/4 t. cinnamon 1/2 t. ground ginger 1/2 t. ground mace 1/4 t. salt 1 cup light sour cream 1 large egg, lightly beaten
PREPARATION:1. Preheat oven to 325 F. Spray a 10-inch round cake pan with nonstick spray; line the bottom with a circle of wax paper. 2. To make the crust, combine the graham cracker crumbs and granulated sugar with a fork in a bowl. Add the butter and 1 T. of the beaten egg white; mix well. Press the graham mixture into the cake pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from oven and let crust cool slightly. 3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add pumpkin puree, cinnamon, ginger, mace and salt; beat 3-4 minutes. Add sour cream and beat 2-3 minutes. Add remaining egg whites and the egg, beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.
SERVING SUGGESTIONS:Makes 24 services of 2 points each. (I cut it into 12 for 4 points each.) Chef's Tip: To unmold cake, run knife around inside of pan. Invert the pan onto a plate; lift off pan and remove wax paper. Invert again onto a serving plate so crust is on bottom. To slice neatly, dip a sharp knife with a long, thin blade into very hot water. Wipe the blade dry before making each cut.
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INGREDIENTS:4 c. sliced strawberries 2 c. water 1 small box Jell-O sugar free vanilla pudding (cook & serve) 1 small box sugar free strawberry Jell-O
PREPARATION:Mix water and pudding in large bowl Place in microwave for about 6 minutes until mixture comes to a boil (stir with wire whip after 3 minutes) Remove and add Jell-O. Set aside to cool. Place sliced strawberries in a 9" pie dish. Pour cooled pudding mixture over top of strawberries. Refrigerate until firm - about 2 hours. Cut into six sections.
SERVING SUGGESTIONS:6 Servings • Each is 1 point when served with 2T. fat free Cool Whip
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INGREDIENTS:- - No-stick cooking spray 1 1/2 cups (6 oz/180 g) all-purpose white flour 1/2 cup (2 oz/60 g) whole-wheat flour 1/2 cup (3 1/2 oz/100 g) maple sugar, natural cane sugar or brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/8 teaspoon sea salt 2 - large, very ripe bananas 2 tablespoons unsweetened applesauce 1/3 cup (2 1/2 fl oz/75 ml) 1% vanilla soy milk 1/4 cup (2 fl oz/60 ml) fat-free egg product or 2 large egg whites 1 teaspoon pure vanilla extract 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 1/2 cups (4 oz/120 g) fresh cranberries
PREPARATION:1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 4x8-inch (10x20-cm) loaf pan with cooking spray. 2 In a mixing bowl, whisk together white flour, whole wheat flour, sugar, baking soda, baking powder and salt. 3 In a food processor, puree bananas and applesauce. Add soy milk, eggs, vanilla, orange zest and lemon zest. Pulse to mix. 4 In the mixing bowl, combine dry ingredients and banana mixture with a few quick stirs. Do no over mix. Stir in cranberries. Scrape batter into the prepared baking pan. 5 Bake for 1 hour or until a skewer inserted into the center comes out clean. 6 Let cool slightly, then remove from the pan and cool on a wire rack.
SERVING SUGGESTIONS:Nutritional Analysis: Number of Servings: one loaf, for 12 slices Per Serving 2 points per slice Calories 143 Carbohydrate 33 g Fat 0.4 g Fiber 2.1 g Protein 3 g Saturated fat 0.1 g Sodium 168 mg
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