Low-Point, Low-Fat, Low-Cal, Low-Everything!

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Low-Point, Low-Fat, Low-Cal, Low-Everything!

This thread is for low-point (WW), low-fat, low-calorie, low-cholesterol, low-whatever.... I know there have been several requests for this sort of recipes, and this is the place to find them!

Happy Eating!

Joined: 09/17/01
Posts: 426

Chocolate Puddding Pie

1 Lowfat Gram Cracker Crust
1 Package of Fat Free Chocolate Pudding
1 3/4 c. Skim Milk

Mix the Milk and pudding with a wire Wisk. Add it to the Crust. Stick in the Fridge for a few hours.

It serves 8 and is 3 pts per piece.

Joined: 09/17/01
Posts: 426

Chicken Quesadillas

Serving Size : 8
2 Points Per Serving
-------- ------------ --------------------------------
4 fat-free flour tortillas
1/2 cup shredded cheddar cheese
1 pound chicken, skinless light meat -- cooked and shredded
1 green onion -- sliced
salsa -- to taste
Place one tortilla in fry pan. Layer 1/2 each of the cheese, chicken strips
and green onion. Place another tortilla on top. Heat until golden brown, then turn
over and brown other side. Repeat with remaining tortillas and ingredients.
Slice in pie wedges. Serve with salsa
"10 points (meal serving)"
"2 pieces"

Joined: 09/17/01
Posts: 426

1 Point Brownies

1-2 Points per serving

3/4 C. Unbleached flour
1/4 C.+ 2 Tbs. Cocoa powder
1 C. Sugar
1/4 Tsp. Salt (optional)
1/3 C. Unsweetened applesauce
3 Egg Whites
1 Tsp. Vanilla
1/4 C. Walnuts (optional, if used, brownies are 2 points)

Combine the flour, cocoa, sugar and salt. Mix Well. Stir in applesauce, egg whites, and vanilla. Fold in nuts if desired.

Coat an 8" square pan with cooking spray. Spread batter evenly in the pan and bake at 350º for 20-25 minutes, or just until the edges are firm and the center is almost set.

Makes: 16 2" brownies using an 8x8 pan

Cal. 80, Fat 0 (.04 if using nuts), Protein 1.6g, Chol. 0mg, Sodium 25mg, Fiber .8g, Calcium 4mg, Potassium 32mg, Iron .5 mg

Joined: 09/17/01
Posts: 426

Blueberry Cobbler

5 Points Per Serving

3 Tablespoons sugar
2 Teaspoons cornstarch
1/4 Teaspoon finely shredded lemon peel
1/4 Cup water
2 Cups fresh or frozen blueberries
2/3 Cup all purpose flour
1 Tablespoon sugar
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
1/4 Cup skim milk
1 Tablespoon cooking oil
1 Cup vanilla ice milk

For the filling, in a medium saucepan, combine 3 tablespoons sugar, cornstarch, and lemon peel. Stir in the water. Stir in the blueberries. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Keep filling hot.

For the buiscuit topping, in a medium bowl combine flour, 1 tablespoon sugar, baking powder, and cinnamon. Add the milk and oil; stir just until moistened. Spoon hot filling into a 9 inch pie plate. Immediately drop topping into 4 mounds atop the filling. If desired, sprinkle with a little more cinnamon. Bake in a 400º oven for 15 minutes or until a wooden toothpick inserted into the topping comes out clean. If desired, serve warm with the ice milk.

Servings 4

Per serving calories 244 fat 5g Fiber 2g Protien 4g Carb 46g (saturated fat) 1g cholesterol 5mg sodium 112mg Potassium 179mg

Food exchanges Fruit 1/2 Starch/bread 2 1/2 Fat 1

Joined: 09/17/01
Posts: 426

Chocolate Peanut Butter Fudge

2 Points Per Serving

Cooking spray
1 (14 ounce) can fat-free sweetened condensed skim milk
1 (12 ounce) package reduced fat semisweet chocolate chips
1/3 cup reduced fat chunky peanut butter
1 tablespoon light-colored corn syrup
1 teaspoon vanilla extract

1. Line an 8 inch square baking pan with foil, and coat foil with cooking spray. Set aside. 2. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.

Store between layers of wax paper in an airtight container in refrigerator.

Yield: 36 servings.

Calories: 85, Fat: 2.2 grams, Fiber: 0.1grams

Joined: 09/17/01
Posts: 426

Banana Split Pie

4 Points per serving

12 Graham crackers (squares)
1 Med banana
1/2 C. sliced strawberries
1 Sm Pkg. low calorie vanilla pudding (prepared)
1 C. Whip Cream (Fat Free)

Place crackers in bottom of pie plate. Layer remaining ingredients in order listed. Place in fridge until pudding sets.

Yeilds 4 servings

Joined: 09/17/01
Posts: 426

Brownie Pie

2 Points per serving

3 Egg whites
2 Tbs. Firmly packed light brown sugar
18- 2 1/2" chocolate graham cracker squares, made into crumbs
1/4 C. Walnuts, finely chopped
1/2 Tsp. Vanilla
1 Pint Frozen vanilla yogurt, softened

Preheat oven to 325º spray a 9" pie plate with cooking spray. Beat egg whites until soft peaks form (3-4 minutes). Add sugar and beat until stiff peaks form (2-3 minutes). Fold remaining ingredients EXCEPT yogurt into egg whites. Scrape into pie plate. Bake until firm about 25 minutes. Cool completely. Spread yogurt over pie, freeze, covered 2-3 hours until yogurt is firm

Makes 8 servings

Joined: 09/17/01
Posts: 426

Chocolate Peanut Butter Pie

2.5 Points Per Serving

1 1/2 cup Rice Crispies
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)

Mix peanut butter and honey together and microwave on high for 20 seconds. Stir in Rice Crispies. 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. Cut pie into four sections. Top each section with 1 tablespoon Lite Cool Whip.

Makes 8 servings

SERVING SIZE: 1/8th of pie

Joined: 09/17/01
Posts: 426

Impossible Pumpkin Pie

4 Points per serving (With Changes 2 Points)

2 C. Unsweetened canned pumpkin
1 1/2 C. 1% low-fat milk (or Skim Milk)
3/4 C. Sugar
1/2 C. Biscuit and baking mix (or reduced fat)
2 Tbs. Reduced-calorie stick margarine (or applesauce)
2 1/2 Tsp. Pumpkin-pie spice
2 Tsp. Vanilla extract
2 Large eggs
Cooking Spray
1/2 C. Frozen reduced-Calorie whipped topping, thawed
Ground nutmeg (optional)

Preheat oven to 350º. Combine pumpkin, low-fat milk, sugar, buscuit and baking mix, margarine, pumpkin-pie spice, vanilla extract, and eggs in a large bowl; stir mixture 2 minutes with a whisk. Pour into a 9-inch, deep-dish pie plate coated with cooking spray. Bake at 350º for 50 minutes or until set. Let cool completley. Top each serving with 1 Tbs. reduced-calorie whipped topping. Sprinkle with ground nutmeg if desired.

Yeild 8 servings.

Joined: 09/17/01
Posts: 426

Peanut Butter-Cup Pie

4 Points per serving

1 C. Rice Krispies
1 Tbs. Peanut butter
1 Tbs. Honey
1 Sm Pkg Low Cal. Chocolate Pudding Mix (prepared)
1 C. Skim milk (for pudding)
1 Medium banana sliced

Heat peanut butter and honey. Add rice krispies. Press into pan. Add bananas, pour prepared pudding. Chill

Makes 4 Servings (1/4 of pie)

Joined: 09/17/01
Posts: 426

Campbell's One Dish Chicken & Rice

6 Points Per Serving

1 can cream of mushroom soup -- Campbell's 98% FF
1 cup water
3/4 cup white rice, regular -- uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
-- my own addition 4 chicken breast halves -- skinned and boned

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done. For Creamier rice, increase water to 1 1/3 cups.


Joined: 09/17/01
Posts: 426

Chicken Pot Pie

4-6* Points Per Serving

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped white chicken meat
2 cans Campbells fat free (Healthy Request)
Cream of Mushroom soup

Preheat oven to 400 º. Spray a casserole dish (at least 2 inches deep. I use an 8x8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.

Note: Try different types of mixed vegetables. I have tried Italian style, California style, oriental, etc.

6 servings = 4.5 pt per serving

4 servings = 6.5 pt per serving

Joined: 09/17/01
Posts: 426

Ground Beef-and-Noodle Bake
Recipe By : WW Quick & Easy Menus

6 Points per serving

6 ounces uncooked medium egg noodles
1 pound ground round
1 cup sliced mushrooms
1/3 cup chopped onion
2 cloves garlic -- minced
2 8-oz cans tomato sauce -- no salt-added
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 12-oz carton 1% low-fat cottage cheese
1 8-oz carton fat-free sour cream
1/3 cup chopped green onions
2 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)
cooking spray

1. Cook noodles according to package directions omitting salt and fat. Drain and set aside.

2. Cook ground round and next 3 ingredients in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add tomato sauce, pepper, and salt.

3. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in meat mixture, noodles, and 1/3 cup cheddar cheese.

4. Spoon noodle mixture into a 2-quart casserole coated with cooking spray. Cover and chill casserole 8 hours.

5. Preheat oven to 350º F.

6. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Bake, covered, at 350 º for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.

Yield: 8 servings.

Exchanges: 3 Lean Meat, 1 1/2 Starch. Per serving: Cal 288(24% from fat); Pro 27.2g; Fat 7.8g(sat 3.2f); Carb 25.8g; Fib 2g; Chol 65mg; Iron 3mg; Sod 400mg; Calc 174mg.

Joined: 09/17/01
Posts: 426

Ham and Cheeese Potato Bake
5 Points Per Serving

1 1/2 cups skim milk
1/4 cup Pillsbury Best All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups frozen potatoes O'Brien with onions/pepper -- from two 24 oz. pkgs thawed, patted dry with paper towels
1 1/2 cups chopped 97% FF cooked ham -- (about 8 oz)
1 cup nonfat sour cream
1 1/2 cups (6 oz) shredded reduced-fat Colby cheese

Heat oven to 400º F. Spray 13x9-inch (3 quart) baking dish with non-stick cooking spray. In medium saucepan, combine milk, flour, salt and pepper; blend well. Cook and stir over medium-high heat until bubbly and thickened. In large bowl, combine potatoes, ham, sour cream, cooked sauce and 1 cup of the cheese; mix well. Spoon potato mixture into sprayed dish. Sprinkle top with remaining 1/2 cup cheese. Bake at 400º F. for 15 to 20 minutes or until casserole is bubbly and cheese is melted. Let stand 5 minutes before serving.

SERVINGS: 8 (1 cup each)

Each Serving: 230 calories, 6g fat (3g sat fat), 2g fiber

Joined: 09/17/01
Posts: 426

Beef and Bean Chili

7.5 Points Per Serving

1 tablespoon + 1 teaspoon olive oil
1 cup onions, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
2 teaspoons garlic, finely chopped
1 teaspoon seeded jalapeno pepper, finely chopped
10 ounces extra-lean ground beef, 10% or less fat
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
2 cups canned plum tomatoes with juice, chopped
16 ounces cooked pinto or kidney beans, rinsed, drained
1/2 teaspoon salt
Pinch pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion
Chopped fresh cilantro

1. In large saucepan, heat oil; add onions, carrot, celery, bell pepper, garlic and jalapeno. Cook over medium heat, stirring occasionally, until onion is translucent, about 15 minutes.

2. Add beef, breaking it up with a wooden spoon; saut'e until no longer pink, about 2-3 minutes. Add chili powder, cumin, oregano and coriander, cook and stir 1 minute.

3. Add tomatoes, beans, salt and pepper; reduce heat to low and simmer gently, partially covered, 20 minutes, stirring occasionally. Stir in cilantro before serving. Top each serving with 1 tablespoon each of sour cream, red onion and come cilantro.

Makes 4 Servings

Each serving (1 cup) provides: 1 F, 2 V, 2 P, 2 B, 10 opt calories

Per serving: 388 calories, 27 g Protein, 13 g Fat, 43 g Carbohydrate, 566 mg Sodium, 44 mg Cholesterol, 7 g Dietary Fiber

Joined: 09/17/01
Posts: 426

Cheesy Potato Skins

2 POINTS per serving



4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced


Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.

Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch
shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on rack in broiler
pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.

Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.

Top with fat-free sour cream; sprinkle with green onions

Yield: 8 serving
2 POINTS per serving

Nutrition information:
Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 47mg Sodium

Joined: 09/17/01
Posts: 426

Crispy Chili Twists

4 POINTS per serving


2 cups rotini -- uncooked
vegetable oil
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder


Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).

Heat oil (1 inch) to 375º. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate.
Drain on paper towels.

Mix remaining ingredients in large bowl; toss with pasta until evenly coated.

Yield: 4 serving (1/2 cup serving size)
4 POINTS per serving

Nutrition information:
Per serving: 84 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; 69mg Sodium

Food Exchanges: 1 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Joined: 09/17/01
Posts: 426

Oven Fried Onion Rings

2 T. all purpose flour
1/4 t. salt
freshly ground pepper
1/3 C. plain dried bread crumbs
1/4 C. fat-free egg substitute
2 large (8-ounce) onions, peeled, sliced 1/4
inch thick, and separated into double rings.

Per the recipe in the WW magazine:
1 serving (1Cup):95 cal, 1g fat, 0g sat fat, 0mg chol, 245mg sod. 19g carb, 3g fib, 4g prot, 47mg calc = Points: 1

Joined: 09/17/01
Posts: 426


8 oz skim milk (or Yoohoo Lite for chocolate)
2T fat-free sugar-free pudding mix powder
3T fat-free Cool Whip
2-4 t vanilla
8 ice cubes

Put this in the blender until mixed well and ice is crushed. The whole thing is worth 2 points! Play around with different things... for example, use vanilla pudding and put in a banana (add another point) and have a banana shake. Or put in pineapples or strawberries!
You could also put in a couple of reduced-fat oreos and chocolate pudding! Just don't forget to add the points.

Joined: 09/17/01
Posts: 426

Tortilla Swirls

3/4 cup nonfat cream cheese
1/2 cup nonfat sour cream
1 cup shredded nonfat cheddar cheese
1/2 green bell pepper, seeded and finely chopped
8 scallions, thinly sliced
2 teaspoons fresh limejuice
Nine 6-inch fat-free flour tortillas

1. In a small bowl, with an electric mixer at medium speed,
beat the cream cheese and sour cream until smooth. WIth the
mixture at low speed, blend in the cheddar cheese, pepper,
scallions and lime juice.

2. Place the tortillas on a work surface. Spread about 1/4 cup of
the cheese mixture on each tortilla; roll up and place, seam-
side down, on a plate. Cover the rolls with plastic wrap and.
refrigerate until chilled, at least one hour.

3. With a serrated knife, cut each tortilla roll into 6 equal slices;
arrange, cut-side up, on a serving platter. Top each swirl
with 1/4 teaspoon salsa.

12 servings 2 points per serving

Joined: 09/17/01
Posts: 426

Banana Splits

Estimated POINTS Per Serving | 3
Servings | 2

2 full sheets lo-fat cinnamon graham crackers (2 pts.)
1 medium banana (2pts.)
1 fat free vanilla pudding cup (2 pts.)
4 TBSP fat free Cool Whip (0 pts when divided for 2 crackers)
1 maraschino cherry (0 pts.)


Slice 1/2 the banana over each cracker. Spoon 1/2 the pudding over the banana slices on each cracker. Top pudding with 2 TBSP fat free Cool Whip, and 1/2 the maraschino cherry.

Joined: 09/17/01
Posts: 426

Strawberry Pie

servings | 8
estimated POINTS per serving | 3

1 Sm. Box Sugar Free Strawberry Jello
16 oz. non-fat strawberry yogurt
8 oz. fat free whipped topping
1/4 c. boiling water
1 reduced fat gram cracker crust
Fresh Stawberries for garnish


Dissolve jello in 1/4 c. boiling water. Mix in yogurt untill well blended. Fold in whipped topping mixing well. Pour into crust. Slice strawberries & garnish. Refrigerate. Slice into 8 pieces & Enjoy!

Joined: 09/17/01
Posts: 426

Skinny Cow Root Beer Float

servings | 1
estimated POINTS per serving | 2

1 "Skinny Cow" Vanilla Ice Cream Sandwich
1 Can (12oz) Diet A&W Root Beer

Chop up Ice Cream Sandwich and put in a Big Mug. Poor Diet Root Beer over and Watch it Foam! Eat up with a spoon or drink with a straw as it melts. A Yummy Root Beer Float Treat!

Joined: 09/17/01
Posts: 426

Brown-Butter Sea Scallops with Ginger Sweet Potatoes

4 medium sweet potatoes
1/2 cup fat-free milk
1 (1-inch) piece fresh ginger, peeled and grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon unsalted butter
3/4 pound large sea scallops, sliced into 1/4-inch-thick rounds
2 scallions, thinly sliced

Preheat oven to 400ºF. Pierce the potatoes in several places. Bake until tender, about 45 minutes. Halve the potatoes lengthwise and scoop the pulp into a medium bowl. Stir in the milk, ginger, salt, and pepper. Beat with an electric mixer at low speed until blended and smooth; keep warm.

Heat the butter in a large, nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly. Add the scallops; cook, turning once, until browned on the outside and just opaque in the center, about 1 minute on each side. Sprinkle with the scallions and serve with the potatoes.

Makes 4 servings
Per serving: 233 calories, 4g total fat, 2g saturated fat, 37mg cholesterol, 487mg sodium, 32g total carbohydrate, 4g dietary fiber, 17g protein, 97mg calcium

Points: 4

Joined: 09/17/01
Posts: 426

Garden Vegetable Soup

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

In large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes. Serve hot.

Makes 4 servings (about 1 cup each)
Per serving: 42 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 63mg soldium, 8g total carbohydrate, 2.4g dietary fiber, 3g protein, 41mg calcium

Points: 0

Joined: 09/17/01
Posts: 426

Capellini with Fresh Tomato Sauce

5-6 tomatoes, chopped
1 onion, chopped
1/2 cup chopped basil
1/4 cup red wine vinegar
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon sugar
9 ounces capellini
1/4 cup grated Parmesan cheese

In a large, non-reactive bowl, combine the tomatoes, onion, basil, vinegar, oil, garlic, and sugar. Let stand, covered, at least 4 hours.

Meanwhile, cook the capellini according to package directions; drain and place in a large serving bowl. Top with the sauce; toss to combine. Serve sprinkled with the cheese.

Makes 6 servings
Per serving: 241 calories, 6.7g total fat, 1.5g saturated fat, 3mg cholesterol, 89 mg sodium, 37g total carbohydrate, 2g dietary fiber, 8g protein, 70mg calcium

Points: 5

Joined: 09/17/01
Posts: 426

Whoopie Pies

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup solid vegetable shortening
1 egg white
1/2 cup low-fat (1%) milk
3/4 cup marshmallow spread

Preheat oven to 425ºF. Combine flour, cocoa, baking soda, and salt in a small bowl. With an electric mixer on medium speed, beat the sugar, shortening, and egg white in a medium bowl until fluffy and well blended, about 2 minutes. Stir in the flour mixture, then the milk, until well blended.

Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies. Bake until top springs back when lightly touched, 5-7 minutes. Cool completely on the sheets on a rack. Spoon 2 teaspoons marshmallow spread on the bottoms of half the cookies. Top with the remaining cookies. Store in an airtight container for up to 3 days.

Makes 18 servings
Per serving: 119 calories, 3g total fat, 1g saturated fat, 0mg cholesterol, 109mg sodium, 21g total carbohydrate, 1g dietary fiber, 1g protein, 11mg calcium

Points: 2

Joined: 09/17/01
Posts: 426

Fresh Fruit Dip

8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger

Combine all ingredients, stir well. Cover and chill.

Description: "1 Point Per Serving"
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 6g Carbohydrate; 4mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : 1 tbsp = 1 point

Joined: 09/17/01
Posts: 426

Chocolate "Trail" Mix

Serving Size : 12
2 Points per serving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces semisweet chocolate chips
2 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
4 1/2 ounces Cheerios® -- Or toasted oat cereal
1 ounce pecans -- finely chopped
Line large baking sheet with wax paper.
In medium saucepan, over medium heat, combine chocolate, peanut butter, corn syrup
and vanilla. Stir until chocolate is melted and smooth. Remove from heat.
Add cereal and pecans to saucepan, stirring to coat cereal.
Spread mixture onto prepared baking sheet. Let stand 30 minutes, until completely
dry. Break into bite-sized pieces and store in airtight container.
"2 Points per serving"

- - - - - - - - - - - - - - - - - - -
Per serving: 104 Calories (kcal); 5g Total Fat; (39% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 118mg Sodium
Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Joined: 09/17/01
Posts: 426

Fluffy Peanut Butter Dip

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

Joined: 09/17/01
Posts: 426

Banana Bread

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

Joined: 09/17/01
Posts: 426

Banana Muffins

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

Joined: 09/17/01
Posts: 426

Peanut Butter Ice Box Cookies

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

Joined: 09/17/01
Posts: 426

No Bake Chocolate Cookies

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

Joined: 09/17/01
Posts: 426

WW Blondies

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

Joined: 09/17/01
Posts: 426

Chocolate Brownies

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

Joined: 09/17/01
Posts: 426

Crustless Pumpkin Pie

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

Joined: 09/17/01
Posts: 426

Low Fat Chocolate Pudding Pie

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

Joined: 09/17/01
Posts: 426

Peanut butter and chocolate chip brownies

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

Joined: 09/17/01
Posts: 426

You won't believe it's jello!

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

Joined: 09/17/01
Posts: 426

Chocolate-banana breakfast muffins

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

Joined: 09/17/01
Posts: 426

Peanut Butter Brownies

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

Joined: 09/17/01
Posts: 426

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 Diablo
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!

Joined: 09/17/01
Posts: 426

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

Joined: 09/17/01
Posts: 426


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.

Joined: 09/17/01
Posts: 426

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

Joined: 09/17/01
Posts: 426

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)

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.

Joined: 09/17/01
Posts: 426

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).

Joined: 09/17/01
Posts: 426

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

Joined: 09/17/01
Posts: 426

Stuffed French Toast

4 Points Per Serving

8 slices reduced-calorie white bread
1/4 cup (2 ounces) Philadelphia fat-free cream cheese
1/4 cup strawberry spreadable fruit spread
2 eggs or equivalent in egg substitute
2 tablespoons skim milk
1/2 teaspoon vanilla extract

Spread 1 teaspoon cream cheese onto each slice of bread. Spread 1 teaspoon fruit spread over top of each. Put bread together to form 4 sandwiches. In a medium bowl, combine eggs, skim milk, and vanilla extract. Beat well, using a fork. Spray a griddle or large skillet with butter-flavored cooking spray. Dip each sandwich into egg mixture, coating both sides evenly. Place on griddle and cook 2 to 3 minutes on each side or until golden brown. Serve at once.

Serves 4