Low-Point, Low-Fat, Low-Cal, Low-Everything! - Page 5
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Thread: Low-Point, Low-Fat, Low-Cal, Low-Everything!

  1. #41
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    You won't believe it's jello!

    Ingredients:
    1 small box FF/SF black cherry jello
    1 can Comstock Lite Cherry Pie filling
    1 cup boiling water
    Cool Whip Free
    Cooking Method: Other
    Directions: Empty jello pkg. into large bowl and disslove in boiling water. Stir well.
    Add pie filling and mix well. Scoop into 1/2 cup dessert dishes and chill until firm. Top with a Tablespoon of Cool Whip Free. YUM!!
    Notes: The consistency of this dessert is wonderful!
    # Servings: 6
    Serving Size: 1/2 cup
    WW Points: 2

  2. #42
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    Chocolate-banana breakfast muffins

    Ingredients:
    1 egg
    1/4 cup (50 mL) vegetable oil
    1 cup (250 mL) buttermilk
    1-1/2 tsp (7 mL) vanilla
    1/2 cup (125 mL) brown sugar
    1 cup (250 mL ) mashed ripe banana, about 2 medium-size bananas
    1 cup (250 mL) all-purpose flour
    1 cup (250 mL) whole-wheat flour
    3/4 cup (175 mL) natural bran
    1/4 cup (50 mL) cocoa powder
    1 tsp (5 mL) baking powder
    1 tsp (5 mL) baking soda
    3/4 tsp (4 mL) salt
    1/2 cup (125 mL) coarsely chopped nuts (optional)
    1/4 cup (50 mL) chocolate chips (optional)
    Cooking Method: Oven
    Temperature or Setting: 425F (220C)
    Preheat: Yes
    Cooking Time: 14 minutes
    Directions: Grease 12 muffin cups or use paper liners. In a bowl, whisk egg with oil, buttermilk and vanilla. Stir in sugar until dissolved, then banana.
    In a large bowl, using a fork, stir flours with bran, cocoa, baking powder and soda, salt and nuts, if using. Make a well in centre of dry ingredients. Pour banana mixture into well and stir just until blended. Do not overmix. Stir in chocolate chips, if using. Spoon mixture into muffin cups. Bake in centre of 425F (220C) oven until a cake tester inserted into a muffin comes out clean, about 14 minutes.
    Notes: It is possible to have your chocolate and whole grains too. And the banana adds potassium, natural sweetness and moistens the muffin, reducing the amount of oil needed. As well, each bite comes with ingredients from the four essential food groups.
    # Servings: 12
    Serving Size: per muffin
    Calories: 191.0
    Fat Grams: 5.9 g
    Fiber Grams: 4.1 g
    WW Points: 4

  3. #43
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    Peanut Butter Brownies

    Ingredients:
    1 1/2 cups reduced fat Bisquick
    1 cup sugar
    1/2 cup apple sauce
    1/2 cup chunky peanut butter
    1/2 cup fat-free/cholesterol free egg product
    1/2 teaspoon vanilla
    3 ounces semisweet baking choco;ate,melted and cooled
    Cooking Method: Oven
    Temperature or Setting: 350
    Preheat: Yes
    Cooking Time: 20 to 25 minutes
    Directions: Heat oven to 359, stir all ingredients until blended. Spread in ungreased rectangular pan 12 x 9 x 2 inches. Bake 20 to 25 minutes or until set. Cut brownies into 9 rows by 4 rows.
    Notes: Add an extra peanut butter drizzle to the top of these nutty bars. Heat 1/4 cup peanut butter chips and 1/2 teaspoon shortening in the microwave on high 1 to 2 minutes stir until completely melted, and drizzle over bars. MAKES 36 BROWNIES /by Jackie I
    # Servings: 20
    Serving Size: 1
    Calories: 75
    Fat Grams: 3
    Fiber Grams: 1
    WW Points: 2

  4. #44
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    Blueberry Cobbler

    2 pts.

    2 cups fresh blueberries (2)
    3 T. Splenda (0)
    1 1/2 t. cornstarch (0)
    1 t. fresh lemon juice (0)
    2 T. water (0)
    --
    2/3 c. Reduced-fat Bisquick (6)
    2 T. Splenda (0)
    1/3 c. skim milk (1)
    1 T. melted butter or margarine (3)

    Preheat oven to 400 degrees. Spray small, 1 quart casserole dish (6x9 or equivalent) with PAM. Place the first 5 ingredients into a pot, stir and cook on medium heat until bubbly, adding more water if necessary to dissolve cornstarch. Pour into dish. Combine remaining ingredients and spread over the blueberries. Bake for 30 minutes or until golden brown. Very nice with FF cool whip. Enjoy!

  5. #45
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    Strawberry Pie

    1 point per serving without cool whip.

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    7 graham crackers squares
    2 cups sliced strawberries
    1 Tablespoon cornstarch
    1 package strawberry gelatin powder, sugar free
    1 can diet ginger ale
    1/2 cup water

    Line an 8x8 square pan with the whole graham crackers.

    Place sliced berries over crackers.

    In a medium saucepan combine gelatin, cornstarch, and diet soda. Bring to a boil, stirring continuously, and boil and stir 2 minutes.

    Remove from heat and cool for 10 - 15 minutes, stirring occasionally.

    Add 1/2 cup water to gelatin mixture and stir thoroughly to combine.

    Pour over berries and refrigerate several hours before serving.

    Per Serving (excluding unknown items): 46 Calories; 1g Fat (14.7% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat.

    Serving Ideas : Top with lowfat or fat free cool whip. Serves 6

  6. #46
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    Snickerdoodles

    Servings: 36
    Points per serving: 1.1

    1/2 cup smart balance
    1/2 cup brown sugar, packed
    1/2 cup splenda -- granular
    1 egg
    1 teaspoon vanilla extract
    2 cups whole wheat flour
    1/2 teaspoon baking soda
    1/2 teaspoon cream of tartar
    1 teaspoon baking powder
    2 tablespoons sugar
    2 teaspoons ground cinnamon

    Beat butter and sugar well. Add egg & vanilla until well mixed. Add dry ingredients; mix well. Use a #60 scoop (1 Tablespoon) to make 36 balls. Dip top in cinnamon sugar mixture. Place 18 on cookie sheet and use a fork to press down. Bake at 375 for 10 minutes. Remove from cookie sheet and place on rack to cool.

    Per Serving: 58 Calories; 2g Fat; 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

  7. #47
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    Beef Stew

    5 Points Per Serving

    2 teaspoons olive oil
    1 pound chuck steak, cut into 1 inch pieces
    1 onion, chopped
    3/4 cups celery, chopped
    3/4 pound potatoes, peeled and cut into small dice
    6 carrots, sliced
    10 whole mushrooms, sliced
    1 pound canned peeled tomatoes, chopped
    1/2 cup plus 2 tablespoons beef stock
    1 garlic cloves, minced
    3/4 teaspoon rosemary
    10 ounces green beans
    1 tablespoon flour
    2 tablespoons cold water


    Directions: Heat oil in a nonstick skillet at medium-high heat and saute meat for 3-4 minutes. Set aside. Combine next 5 ingredients in same skillet and saute for 5 minutes. Add meat and next 5 ingredients to skillet and bring to a boil. Combine flour and water in a container with a lid and shake to mix well. Wisk into stew and simmer about 10 minutes or until stew has thickened.

    Nutritional Information:
    Makes: 8 servings
    Serving Size: 1 cup

    Calories: 280 Fat: 8 g Cholesterol: 60 mg Protein: 25 g Carbohydrates: 30 g Fiber: 6 g Sodium: 340 mg

  8. #48
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    Breakfast French Toast

    4 Points per serving (5 with syrup)

    2 Slices low-cal bread
    1/2 Banana sliced and mashed
    1 Egg, beaten
    1/8 C. Light Syrup (optional- 1 extra point)
    Cinnamon

    Blend beaten egg and mashed banana. Dip bread in mixture (this will be lumpy) and fry bread in pam sprayed pan until done. Serve with syrup, and sprinkle with cinnamon. Good and very filling.

    Makes 1 serving.

  9. #49
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    Buttermilk Pancakes
    6 Points Per Serving

    To freeze, place wax paper between pancakes and store in zip-top plastic bag or wrap tightly in foil.

    1 cup all-purpose flour
    2 Tbs. sugar
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 cup low-fat buttermilk
    1 Tbs. vegetable oil
    1 large egg, lightly beaten
    Cooking Spray

    1. Combine first 5 ingredients in a large bowl; stir well, and make a well in the center of the mixture. Combine buttermilk, oil, and egg; stir well. Add to flour mixture, stirring just until moist. 2. Pour 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

    Yield: 3 servings (serving size: 3 [4-inch] pancakes).

  10. #50
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    Cinnamon Raisin French Toast

    3 Points Per Serving

    3 egg whites or 1/3 cups egg substitute
    3 Tablespoons skim milk
    1/4 teaspoon ground cinnamon
    1 teaspoon vanilla
    cooking spray
    4 slices raisin bread

    1. Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended. 2. Spray a skillet or griddle with cooking spray, heat over medium-low heat. 3. Dip bread into egg mixture, coating both sides evenly. Gently place each slice of bread in the skillet and cook for 2 or 3 minutes on each side or until golden brown.

    Makes 2 servings (2slices each serving) Calories 182 Fat 2gm Fiber 2gm

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