Low-Point, Low-Fat, Low-Cal, Low-Everything! - Page 4
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Thread: Low-Point, Low-Fat, Low-Cal, Low-Everything!

  1. #31
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    Fluffy Peanut Butter Dip

    Ingredients:
    1/2 c creamy peanut butter
    8 oz vanilla yogurt
    1/8 tsp ground cinnamon (optional)
    1/2 c thawed frozen whipped topping
    apples or pears for dipping

    Directions: Mix peanut butter, yogurt and cinamon well. Fold in whipped topping. Chill and Serve.

    # Servings: 12
    Serving Size: 2 tablespoons
    Calories: 90
    Fat Grams: 6
    Fiber Grams: 1
    WW Points: 2

  2. #32
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    Banana Bread

    Ingredients:
    1 3/4 cups all-purpose flour
    3 tbsp. packed light brown sugar
    2 1/4 teasp. baking powder
    1/2 teasp. salt
    1/2 teasp cinnamon
    8 dried dates, chopped
    6 dried apricot halves. chopped
    1 egg
    1 very ripe banana, mashed
    1/4 cup fat-free milk

    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 1 hour
    Directions: Spray an 8 x 4" loaf pan with nonstick cooking spray. In medium bowl, combine flour, brown sugar, baking powder, salt and cinnamon, dates and apricots. In a small bowl, beat the egg; add the banana and milk. Pour flour mixture; stir just until blended (do not over mix). Transfer to the pan. Bake until toothpick inserted in the center comes out clean, about 1 hour. Cool complerely

    2pts per serving
    # Servings: 12
    Serving Size: 1 inch slices
    WW Points: 2

  3. #33
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    Banana Muffins

    Ingredients:
    1 1/4 c. Splenda sugar replacement
    1/2 c. mashed bananas
    1/2 c. milk
    1/3 c. buttermilk
    1 T. egg substitute
    1 T. unsweetened applesauce
    1 t. vanilla
    1 1/2 c. flour
    1/2 t. baking soda
    1/2 t. baking powder
    3/4 t. salt

    Temperature or Setting: 350
    Cooking Time: 25 minutes
    Directions: Mix bananas, milk, buttermilk, egg substitute, applesauce and vanilla in large bowl. Stir in flour, soda, powder and salt. Pour into greased muffin tins and bake 25 minutes. Makes 12-1 point muffins
    # Servings: 12
    WW Points: 1

  4. #34
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    Peanut Butter Ice Box Cookies

    Ingredients:
    1 cup flour
    1\4 tsp. baking soda
    1\8 tsp. salt
    3 T. stick butter, softened
    2 T chunky peanut butter
    1\2 cup firmly packed brown sugar
    1\4 cup white sugar
    1 tsp. vanilla
    1 large egg white

    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 8 min

    Directions: Combine first 3 ingredients in bowl, stir well and set aside. Combine butter & peanut butter in large bowl. Beat at medium speed until fluffy. Gradually add sugars, beating at medium until well blended. Add vanilla & egg white, beat well. Stir in flour. Turn dough onto wax paper, shape into 6" log. Wrap in wax paper, freeze 3 hours. cut log into 24 slices. Place 1 in. apart on baking sheet coated with cooking spray. Cool on wire racks.
    # Servings: 20
    Serving Size: 1 cookie
    WW Points: 2

  5. #35
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    No Bake Chocolate Cookies

    Ingredients:
    2 cups sugar
    1/2 cup fat-free milk
    1/2 cup stick margarine
    3 cups quick-cooking oats
    1 cup flacked coconut
    6 tablespoons baking cocoa
    1/2 teaspoon vanilla extract

    Directions: In a large sauce pan, combine the sugar, milk, and butter; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat. Stir in the oats, cocoanut, cocoa and vanilla. Working quickly, drop by rounded tablespoonfuls onto wax paper. Let stand until set 1 hour.Yields 3 doz (Jackie I.)
    Notes: Can also add granola 1 cup when doing so use only 2 cups oats.
    # Servings: 20
    Serving Size: 1 cookie
    Calories: 108
    Fat Grams: 4
    Fiber Grams: 1
    WW Points: 2

  6. #36
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    WW Blondies

    Ingredients:
    1 cup flour
    1 tsp. baking powder
    1/2 tsp. salt
    6 TBS. softened butter
    1/2 cup packed br. sugar
    1/2 cup sugar
    1/4 cup unsweetend apple butter
    1 lg. egg
    2 egg whites
    1/2 TBS. vanilla
    1/4 cup toasted walnuts
    1/4 cup semi-sweet choc. chips

    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 25 Min.

    Directions: 1. Preheat oven to 350. Spray an 8 inch square baking pan w/non-stick cooking spray.
    2. Whisk together the flour, baking powder and salt in a medium bowl.
    3. With an electric mixer on medium speed, cream butter and both sugars in a large mixing bowl until smooth. Beat in the apple butter until fluffy. Add the egg, egg whites and vanilla extract, beating until creamy. With the mixer on low, beat in the flour mixtureand nuts until well blended. Spread the batter into the baking pan and sprinkle evenly w/chocolate chips.
    4. Bake until toothpick inserted 2 inches from edge comes out with a few moist crumbs, about 25 minutes. Firmly wrap the baking pan on top of a cooling rack to allow the blondies to settle, then let cool completely. Cut into 16 squares while still in pan.
    # Servings: 16
    Serving Size: 1 piece
    Calories: 161
    Fat Grams: 7
    Fiber Grams: 1
    WW Points: 4

  7. #37
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    Chocolate Brownies

    Ingredients:
    1 cup fat free yogurt
    6 tablespoons cocoa powder
    1 egg white
    6 tablespoonfuls Slenda@
    1 tablespoonful vanilla extract
    1/2 cup unsweetened applesauce
    1 cup wheat germ bran ( 30 cal. in 1/4 cup)
    2/3 cup. dry milk powder (not diluted)
    1/4 cup flour
    1 teaspoonful baking powder
    1 teaspoonful baking soda
    1 ounce toasted walnut pieces
    1 tablespoonful powdered sugar

    Cooking Method: Oven
    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 18- 20 minutes
    Directions: Mix first 6 ingrediants together (yogurt thru applesauce) Set aside and sift all dry ingrediants together. Add to wet ingrediants and add the toasted walnuts. Mix togher and pour into a Pam@ sprayed 9 x 11 pan. Bake 350 degrees for 18 to 20 minutes. Immediately sift 1 tablespoonful for powdered sugar on the top. Cool and cut into 12 pierces. ENJOY!!!
    # Servings: 12
    Calories: 72
    Fat Grams: 2
    Fiber Grams: 3
    WW Points: 1

  8. #38
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    Crustless Pumpkin Pie

    Ingredients:
    1-15 oz. can pumpkin
    1-12 oz. can fat free evaporated skim milk
    3/4 c. egg substitute or 3 egg whites
    1/2 t. salt
    3 t. pumpkin pie spice
    1 t. vanilla
    2/3 c. Splenda sugar replacement

    Temperature or Setting: 400
    Cooking Time: 1 hour
    Directions: Combine all ingredients and beat until smooth. Pour into pie pan sprayed with Pam. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean.
    # Servings: 8
    WW Points: 1

  9. #39
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    Low Fat Chocolate Pudding Pie

    Ingredients:
    1 sm. box of Jell-O Sugar Free Fat Free Chocolate Pudding Mix
    1/2 sm. Cool Whip Free or Cool WhipLite topping
    1 graham cracker crust
    2 c. 2% milk


    Directions: Mix pudding mix and milk together in bowl with wire wisk for about 2 minutes. Add 1/2 of the small container of Cool Whip and mix. Pour into pie crust and refrigerate for 15-30 minutes. Cut into 10 pieces, top with 1 tbsp. Cool Whip and serve.
    # Servings: 10
    Serving Size: 1/10th of pie
    WW Points: 3

  10. #40
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    Peanut butter and chocolate chip brownies

    Ingredients:
    Cooking spray
    1 c all purpose flour
    1/4 c semisweet choc minichips
    1/4 tsp baking soda
    /18 tsp salt
    3/4 c granulated sugar
    1/4 c packed dark brown sugar
    1/4 c creamy peanut butter
    1 tbs vegetable oil
    1 tsp vanilla extract
    1 egg
    1 egg white
    Cooking Method: Oven

    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 25 minutes
    Directions: Spray bottom only of 8" square baking pan with cooking spray. Combine first 4 ingredients in a bowl. In a separate bowl combine sugars and remaining 5 ingredients, stir until blended. Add flour mixture just until blended. Spread batter in bottom of prepared pan. Bake at 350 for 25 minutes. Cool and serve.
    # Servings: 16
    Serving Size: 1
    Calories: 125
    Fat Grams: 4.2
    Fiber Grams: .5
    WW Points: 3

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