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Reply
| | From:  Genie· (Original Message) | Sent: 10/11/2007 2:06 AM |
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:22 PM |
Low Fat Jam Muffins
1 1/2 cups white bread flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup egg substitute
1/3 cup applesauce
2 tablespoons jam or preserves
Mix all ingredients, except jam. Do not over-beat. Fill muffin tins prepared with vegetable cooking spray or paper liners 1/3 full. Top with 1/2 teaspoon jam or preserves. Spoon enough batter over top of preserves to leave each 2/3 full. Bake at 400 degrees F for 20-25 minutes.
Yield: 12
1 muffin: Calories 106; Fat 1gm
Per serving: 108 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 22g Carbohydrate; trace Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:16 AM |
Low Fat Peanut Butter Coffee Cake Topping: ½ Cup Packed Light Brown Sugar
½ Cup Whole-Wheat Pastry Flour
2 Tbsp. Fat-Free Butter Spray
¼ Cup Reduced-Fat Peanut Butter Cake: 2 ¼ Cups Whole-Wheat Pastry Flour
1 Cup Packed Brown Sugar
2 tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
1 Cup Skim Milk
½ Cup Reduced-Fat Peanut Butter
1 Egg
3 Tbsp. Egg Substitute Heat oven to 350 degrees. Coat a 13- by 9-inch baking pan with nonstick cooking spray. For the topping, mix the brown sugar and flour; add the butter spray. With a pastry cutter, a fork, or your fingers, cut in the peanut butter until crumbly and well-mixed. Set aside. For the cake, combine flour, brown sugar, baking powder, baking soda and salt. Add the milk, peanut butter, egg and Wonderslim. Beat until smooth, about 2 minutes with an electric mixer. Pour into baking pan and sprinkle with topping. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:00 PM |
| Blueberry Yogurt Muffins
Who doesn't enjoy a fresh blueberry muffin? Adding yogurt not only helps to
keep these
muffins moist, but it also provides added calcium and protein. Kitchen Tip
..... If you are using
frozen berries when baking, be sure to keep them frozen until just before you
use them in the recipe.
If you allow them to thaw, the color will bleed and streak your muffins and
other baked goods.
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 cups sugar
1/2 tsp. salt
1 tsp. ground cinnamon
2 eggs
1-1/4 cup plain yogurt
1/2 stick (4 TB) of butter, melted
1 TB lemon zest, grated
1 cup blueberries, fresh or frozen
Preheat the oven to 375º F.
Butter the muffin tins. In a small mixing bowl, stir together the flour,
baking soda,
baking powder and salt. In another bowl, combine the sugar, yogurt, eggs,
melted butter,
cinnamon and lemon zest. Beat until thoroughly mixed.
Add the dry ingredients and mix just until blended. Do not over mix.
Gently fold in blueberries and then spoon the batter into the greased muffin
tins, filling
each cup about 2/3 full.
Bake for about 15 minutes, or until the tops are browned, and a toothpick
inserted into
the middle comes out clean. When the muffins are done, let them cool in the
pan.
Remove and serve warm.
Yields: 12 muffins.
Recipe from Stonyfield Farm.
Nutrition Information:
Per serving = Calories 160, Calories from Fat 45, Total Fat 5 g,
Cholesterol 45 mg, Total Carbohydrates 24 g, Protein 4 g.
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:05 AM |
| Canadian Bacon & Ranch Benedict
Prep Time: 10 min
Total Time: 15 min
Makes: 4 servings, 2 topped muffin halves each
4 eggs
1/2 cup KRAFT Light Ranch Reduced Fat Dressing, divided
12 slices OSCAR MAYER Ready to Serve Canadian Bacon
2 Tbsp. fat-free milk
4 whole wheat English muffins, split, toasted
1/4 cup finely chopped tomatoes
1 Tbsp. chopped fresh parsley
BEAT eggs and 1/4 cup of the dressing with wire whisk until well
blended; set aside. Spray medium skillet with cooking spray; heat on
medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set;
stir. Cook an additional 2 min. or until eggs are thickened and no
visible liquid remains, stirring occasionally. (Do not overstir.)
HEAT Canadian bacon as directed on package. Meanwhile, combine
remaining 1/4 cup dressing and the milk in small microwaveable bowl.
Microwave on HIGH 20 sec. or until heated through.
CUT Canadian bacon slices in half. Place muffin halves, cut-sides up,
on serving platter. Top each with 3 Canadian bacon slices. Cover
evenly with the egg mixture, dressing mixture, tomatoes and parsley.
KRAFT KITCHENS TIPS
Special Extra
Cut 4 KRAFT DELI DELUXE 2% Milk Reduced Fat Sharp Cheddar Cheese
Slices in half. Place 1 cheese piece on each toasted muffin half
before topping with remaining ingredients as directed.
Make it Easy
Prepare as directed, omitting the heating step of the Canadian bacon.
Source: KraftFoods
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:17 PM |
Bisquick Ground Turkey Quiche
Ground turkey, 93% lean, 3 oz
Broccoli, cooked, 1 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Cheddar Cheese, 1/2 cup, shredded
Egg substitute, liquid (Egg Beaters), 1 cup
Heart Smart Bisquick (mix only), 1 cup
crushed red peppers, 1 tsp
1. Heat oven to 400 degrees.
2. Grease 10" pie plate or 8" square.
3. Sprinkle veggies, ham and cheese in plate.
4. Beat remaining ingredients until smooth and pour into plate.
5. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.
6. Let stand 5 minutes before serving.
Serves 8 | | |
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Reply
| | | From: Genie· | Sent: 9/22/2008 2:38 AM |
Basic Waffles with sauce
To keep waffles from going to your waist, half of the oil is replaced with applesauce and used fat-free egg substitute in place of whole eggs.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
1 1/4 cups buttermilk
1/2 cup fat-free egg substitute or 4 egg whites
Coat a waffle iron with no-stick spray. Preheat the waffle iron according to the manufacturer's directions. In a medium bowl, combine the flour, baking powder, baking soda and cinnamon; set aside. In a small bowl, combine the oil, applesauce, buttermilk and egg substitute or egg whites. our the oil mixture into the flour mixture, stirring just until blended. Spoon enough batter onto the bottom grids of the waffle iron to cover two-thirds of it. Close the waffle iron and bake according to the manufacturer's directions. Do not open during baking. Using a fork, carefully remove the waffle from the iron. Transfer to a serving plate to keep warm.
Repeat with the remaining batter.
Makes 8. Per waffle: 141 calories. 4 g. fat, 5 g. protein, 20.9 g. carbohydrates, 1 mg. cholesterol. 306 mg. sodium.
NOTES:
Wrap extra waffles in plastic or place in freezer bags and freeze for later use.
For waffles and ice cream, sandwich your favorite low-fat ice cream or frozen yogurt between 2 warm waffles.
VARIATIONS:
Strawberry Waffles: Stir 1/4 cup strawberry all-fruit spread into the wet ingredients. Serve with Berry Sauce.
Whole-Wheat Waffles: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole-wheat flour.
Pecan Waffles: Sprinkle 2 teaspoons finely chopped pecans over each waffle before closing the waffle
iron to bake.
BERRY SAUCE:
2 1/4 cups fresh or frozen blueberries, strawberries or raspberries
2 tablespoons water
2 tablespoons honey
1/4 teaspoon freshly grated orange rind or lemon rind (optional)
In a small saucepan over low heat, combine the berries, water, honey and orange or lemon rind if using. Cook, stirring occasionally, for 8 minutes, or until the berries are softened and their juices are released. Transfer the mixture to a food processor or blender. Puree until smooth. Pass the mixture through a sieve to remove the seeds.
Return the mixture to the saucepan. Cook over medium heat for 3 minutes, or until the sauce is reduced to about 1 cup. Cool slightly before serving.
Makes 1 cup. Per 1/4 cup: 78 calories.
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:58 AM |
| HEALTHY BRAN MUFFINS | | | 4 eggs
3/4 cup Splenda
1/2 cup vegetable oil
1 cup buttermilk
1 �?16 ounce can unsweetened applesauce
3 cups Kellogg’s bran buds
1 cup whole wheat flour
1 cup whole bran flour
5 teaspoons baking powder
1 teaspoon salt
1 cup raisins
1 cup finely chopped nuts
1 cup finely chopped/sliced cooking apples Place eggs, Splenda, oil, buttermilk, bran buds, nuts, apples, raisins, and applesauce in bowl and mix well. Let stand 30 minutes. Sift dry ingredients together and add to above mixture. Place in greased (I use spray vegetable oil) muffin tins and bake for approximately 25 minutes at 350 degrees. Do toothpick test. Makes 12 large muffins. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:59 AM |
| SUPER SWEET PANCAKES | | | 2 eggs (slightly beaten)
1 c. wheat flour
1 c. skim milk
1/2 c. Splenda sweetener
1 tsp. vanilla
a pinch of salt Mix ingredients together to form thin batter and prepare as you would traditional pancakes. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:05 AM |
| LOW CAL OATMEAL BLUEBERRY MUFFINS II | | | 1/2 cup flour
1 3/4 cup uncooked oatmeal
5 tablespoons Splenda brown sugar blend
1 tablespoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup Egg Beaters or 1 egg equivalent
1/2 cup unsweetened apple sauce
2 tablespoons vanilla extract
1 to 1 1/2 cup blueberries (if using frozen, thaw first)
1 tablespoon Splenda
1 tablespoon ground cinnamon This is a variation of the OATMEAL-BLUEBERRY MUFFINS (LO-CAL) recipe. Either quick cooking or old-fashioned oatmeal may be used. Preheat oven to 375°F. Line 12 2-1/2 inch muffin pan cups with paper baking cups In a medium mixing bowl, combine flour, oatmeal, brown sugar blend, baking powder, and salt. Mix well with a spoon. In a small bowl, using a spoon or fork, combine vanilla extract, skim milk, Egg Beaters, and apple sauce. Mix well. Add this mixture to flour mixture and beat until ingredients are well blended. Fold in the blueberries. Pour an equal amount of batter into each cup until cups are about 2/3 to 3/4 full. Combine Splenda and cinnamon; sprinkle evenly over muffins. Bake for 20-25 minutes or until lightly browned and a toothpick inserted in center comes out dry. Each muffin provides approximately 115 calories, .9 g fat, 0mg Cholesterol, 120 mg Sodium, 21. 9 g Carbohydrates including 2. 1 g of Dietary Fiber and 8. 3 g Sugar, and 3. 8 g Protein. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:10 AM |
| STRAWBERRY BANANA CRUNCH MUFFINS | | | 1 cup whole wheat flour
1/2 cup Kashi Golean Crunch Cereal
1/2 cup Splenda no calorie sweetener
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 large banana
1 cup strawberries
2 tablespoons applesauce
1/2 cup whole milk
¼ cup eggbeaters
1 teaspoon vanilla extract
1 teaspoon ground cinnamon Preheat oven to 350°F. Combine the first 6 ingredients and mix well. Combine the rest of the ingredients in another bowl. Stir in the dry ingredients just until moistened. Spray a 12 muffin pan with nonstick cooking spray and evenly distribute the mixture. Bake for 15 to 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean. Each muffin has approximately 65 calories. | | |
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Reply
| | | From: Genie· | Sent: 10/6/2008 2:44 AM |
Low-Fat Spanish Omelet
(1 serving)
1 large egg
2 large egg whites
1 small tomato - diced
1 green onion - finely chopped
3 black olives - sliced
2 Tablespoons fat-free or low-fat shredded cheddar cheese
1 Tablespoon canned green chili peppers - diced
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
In a medium bowl, whisk together egg, egg whites, salt and pepper.
Heat a frying pan over medium-high heat. Add olive oil and swirl pan to coat bottom and sides. Add beaten eggs and tilt pan to spread mixture across entire pan bottom.
Cook for about 30 second. With a spatula, gently lift sides of omelet and tilt pan to distribute more uncooked egg to the pan's surface.
Once the egg begins to set, sprinkle totato, onion, pepper and cheese over one side of the omelet.
Carefully, fold the other side of the omelet over the fillings.
Cover and continue cooking until omelet is completely set - about 3 minutes.
You can replace the whole egg with two egg whites, but the yolk adds a beautiful color and helps hold the omelet together.
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Reply
| | | From: Genie· | Sent: 10/6/2008 2:44 AM |
Waist-Watching Western Omelette
(4 servings)
1 t Vegetable oil
1 md Red bell pepper cored seeded and cut into thin strips
1 md Green bell pepper cored seeded and cut into thin strips
4 oz Turkey ham cut into Julienne strips about 1 cup
Salt and black pepper to taste
4 lg Eggs
4 lg Egg whites
Fresh parsley sprigs -- optional
In 10" nonstick skillet over medium-high heat,heat oil; add red and green peppers and turkey ham; cook 2 to 3 minutes, stirring frequently until peppers are crisp-tender. Season lightly with salt and pepper; remove from heat; keep warm.In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy.
Spray 6" nonstick skillet or omelette pan with nonstick vegetable spray;set over medium heat. Pour egg mixture into skillet;using flat side of fork, stir briskly in circular motion while shaking pan back and forth over heat.
When liquid has just begun to set,stop stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are set but center is still soft.
Loosen omelet around edges with spatula until it moves freely;remove from heat. Arrange 1/4 reserved pepper mixture on side of omelet farthest away from skillet handle.Tilt handle of skillet up; using spatula,lift edge of omelet nearest handle up and over peppers.Slide omelet onto plate; garnish with parsley sprig,if desired. Serve immediately; repeat to make three more omelets.
Have a great breakfast!!!
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Reply
| | | From: Genie· | Sent: 10/7/2008 2:22 AM |
Almost Fat Free French Toast
(1 serving)
2 slices bread (honey wheat works really well - but any bread will do)
1 tbsp milk
1 egg white
1/4 tsp vanilla
1/4 tsp cinnamon
dash nutmeg
dash cloves
Stir everything together in a flat dish (not the bread!). Soak bread for about 2 minutes on each side.
Fry on griddle (using non-stick spray) until nicely browned on both sides, about 4-5 minutes.
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Reply
| | | From: Genie· | Sent: 10/20/2008 5:09 AM |
| Choco Oatmeal
PER SERVING (entire recipe): 185 calories, 2g fat, 137mg sodium, 37g carbs,
5g fiber, 11g sugars, 6.5g protein -- POINTS® value 3*
Ingredients:
1/3 cup regular oats (not instant)
1 25-calorie packet diet hot cocoa mix
1/2 medium-sized banana; mashed
1/8 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda)
dash salt
Directions:
Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup
of hot water, and stir thoroughly. Once cocoa mix has dissolved, add 1/4 cup
of cold water and stir . Place mixture in the fridge to chill. (Make sure it
is cold, or oatmeal may bubble over when cooking!) When ready, combine with
mashed banana and oats in a medium-sized microwave-safe bowl, and mix well.
Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your
oatmeal). Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!
MAKES 1 SERVING
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