KPsquared
Member since 5/05 4663 total posts
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WW Friendly Thanksgiving Recipes...
Just came across this. A lot of these look yummy! I have not tried any yet:
Maple-Glazed Turkey breast with Mushroom Stuffing
Turkey:
5 # bone-in skinless turkey breast
1/2 t. salt
1/4 t. ground pepper
3/4 c. pure maple syrup
1/2 t. vanilla extract
1/4 t. ground nutmeg
1/4 t. ground allspice
Stuffing:
1 T. unsalted butter
2 onions, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
3 garlic cloves, minced
1 Granny Smith apple, cored and chopped
1 # white mushrooms, chopped
1/2 # shiitake mushrooms, chopped
3/4 t. salt
1/4 c. sherry
2 T. chopped fresh sage, or 2 t. dried
1 T. chopped fresh thyme, or 1 t. dried
1 1/2 # firm white bread, cut in 1” cubes and dried
14 1/2 oz. can low-sodium chicken broth
1/2 t. ground pepper
To prepare turkey, preheat oven to 400 degrees. Place the turkey breast on a rack in a roasting pan and sprinkle with the salt and pepper. Roast 15 minutes, then reduce heat to 350 degrees and roast another 30 minutes. Meanwhile, combine the maple syrup, vanilla, nutmeg, and allspice in a saucepan and bring to a boil. Reduce heat and simmer until the liquid is reduced by about one-fourth, 3-5 minutes. After the first 45 minutes of roasting, brush the turkey with the glaze. Roast 15 minutes more and brush with glaze. Roast 10 minutes more and glaze again. Roast 5 minutes, brush with remaining glaze, and continue roasting until an instant-read thermometer inserted in the thickest part registers 180 degrees, about 5-10 minutes more.
To make the stuffing, spray a 3-quart baking dish with nonstick spray. Melt the butter in a large skillet. Add onions, celery, carrot, and garlic and saute until the vegetables begin to soften, about 7-8 minutes. Stir in the apple and cook 3 minutes. Add the mushrooms and 1/4 teaspoon of salt. Saute until the mushrooms begin to give off their liquid and soften, about 6 minutes. Stir in the sherry, sage, and thyme; cook until the liquid has evaporated, 2-3 minutes. Remove from the heat. Combine the vegetable mixture, bread cubes, broth, remaining 1/2 teaspoon salt, and pepper in a large bowl. Toss well to combine and transfer to the baking dish. Cover the dish with foil. After the turkey has roasted 1 hour, place the stuffing in the oven and bake 15 minutes. Remove the foil and bake until the stuffing is heated through and is crisp on top, 15-20 minutes more.
12 servings
7 points
184 cal; 5 g total fat; 2 g sat fat; 98 mg chol; 583 mg sodium; 43 g carbo; 3 g fiber; 41 g protein; 97 mg calcium
Orange and Maple Roasted Turkey with Giblet Gravy
3/4 cup orange juice
1/4 cup maple syrup
1 (12-pound) fresh or frozen whole turkey, thawed
1 tablespoon poultry seasoning
1 tablespoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium orange, quartered
1 medium onion, quartered
cooking spray
1 teaspoon margarine
1/2 cup water
2 (10-1/2-ounce) cans low-salt chicken broth
2 tablespoons orange juice
5 teaspoons cornstarch
1 tablespoon maple syrup
1/4 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon pepper
fresh herbs (optional)
red grapes (optional)
Combine 3/4 cup orange juice and 1/4 cup syrup in a small saucepan; bring just to a boil. Remove from heat; set aside. Preheat oven to 375°F. Remove giblets (including liver) and neck from turkey, and set aside. Rinse turkey thoroughly with cold water, and pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Sprinkle poultry seasoning, 1 tablespoon grated orange rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper into the body cavity and onto the bird. Stuff cavity of turkey with orange quarters and onion quarters. Place turkey on a rack coated with cooking spray, and place rack on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake the turkey at 375°F for 45 minutes. Baste turkey with the orange juice mixture; cover turkey loosely with foil. Bake turkey an additional 2 hours and 15 minutes or until the thermometer registers 180°F, basting turkey every 30 minutes. Let turkey stand for 10 minutes; set the pan and drippings aside. While turkey is baking, melt margarine in a medium saucepan over medium-high heat. Add reserved giblets and neck; saute 2 minutes or until browned on all sides. Add water and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add liver; simmer an additional 10 minutes. Remove giblets, neck, and liver from broth mixture; chop liver, and return to pan. Discard giblets and neck. Add broth mixture to bottom of broiler pan, scraping pan to loosen browned bits. Strain mixture through a sieve over a bowl; discard solids. Remove fat from surface with a spoon. Pour the broth mixture into a saucepan; add 2 tablespoons orange juice and remaining ingredients, stirring with a whisk until well-blended. Bring to a boil; cook 1 minute or until thick. Discard skin from turkey. Serve gravy with turkey; garnish with fresh herbs and grapes, if desired.
12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)
6 points
calories: 308 carbohydrates: 12 g cholesterol: 175 fat: 5.1 g sodium: 226 mg protein: 52.8 g calcium: 48 mg iron: 4.2 mg fiber: 0.8 g
Roast Turkey with Apple Cider Glaze
1 (12-pound) fresh or frozen whole turkey, thawed
1 medium Granny Smith apple, quartered
1 medium onion, quartered
1 (1-ounce) bunch parsley sprigs
2/3 cup apple butter
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/4 teaspoon ground nutmeg
1-1/4 teaspoons salt, divided
1-1/4 teaspoons black pepper, divided
1/8 teaspoon ground red pepper
2 (10-1/2-ounce) cans low-salt chicken broth
cooking spray
3 tablespoons all-purpose flour
3/4 cup apple cider
1/4 cup 1% low-fat milk
Preheat oven to 325 degrees. Remove giblets and neck from turkey; discard, if desired. Rinse turkey thoroughly with cold water; pat dry. Tie ends of legs to tail with cord, or tuck flap of skin around tail. Lift wing tips up and over back, and tuck under bird. Stuff cavities of turkey with quartered apple, onion, and parsley sprigs. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine apple butter, sugar, mustard, and nutmeg in a small bowl; stir well. Spread apple butter mixture under loosened skin and rub into the body cavity. Sprinkle bird with 1 teaspoon salt, 1 teaspoon black pepper, and ground red pepper. Pour broth and enough water to equal 3 cups liquid into the bottom of the pan. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325 degrees for 3 hours or until thermometer reaches 160 degrees. Cover turkey loosely with foil; let stand 10 minutes. Discard skin. Remove turkey from pan, reserving 1-1/2 cups cooking liquid; reserve remaining cooking liquid for another use. Place turkey on a platter. Set aside; keep warm. Pour reserved 1-1/2 cups cooking liquid into a zip-top plastic bag. Snip off 1 corner of bag; drain liquid into measuring cup, reserving 1 cup of broth, and stopping before the fat layer reaches the opening. Drain fat layer into another bowl, reserving 2 tablespoons. Discard remaining fat. Combine reserved fat and flour in a medium saucepan over medium heat, and stir until smooth. Stir in reserved 1 cup broth, cider, and milk, and bring to a boil, reduce heat, and simmer, uncovered 3 minutes, stirring constantly until thick and bubbly. Stir in remaining salt and black pepper. Serve gravy with skinned turkey.
12 servings (serving size: 6 ounces turkey and 2 Tablespoons gravy)
8 points
calories: 372 carbohydrates: 13.4 g cholesterol: 130 mg fat: 10 g sodium: 524 mg protein: 53.4 g calcium: 52 mg iron: 3.4 mg fiber: 0.2 g
Ambrosia salad
From the kitchen of FUZZYMOTO
servings | 5
estimated POINTS per serving | 3
course | Desserts
Ingredients
1/2 cup canned pineapple chunks drained
1/2 cup canned crushed pineapple drained
1/2 cup canned mandarin oranges drained
1/2 cup vanilla yogurt
1/4 cup coconut flakes
2 tbl raisins
1 tbl pecans chopped
1tsp cardamom or nutmeg
1+1/2 cups mini marshmallows
Instructions
Mix it all up and enjoy!Special NotesI would make this a day ahead of time so everything can blend together Get the pineapple packed in its own juice, and oranges in lts syrup. This is one of my favorite snacks and a great way to get fruit into your plan!
"Fruit Stuff"
1 large can (14 oz. or so) pineapple chunks packed in juice
1 large can (14 oz. or so) fruit cocktail canned in fruit juices
1 small can mandarin oranges packed in light syrup
1 small package instant sugar-free vanilla pudding
Drain juice off of the mandarin oranges. DO NOT DRAIN PINEAPPLE AND FRUIT COCKTAIL JUICES. Just dump fruits and juices into a bowl. Add DRY INSTANT Vanilla Pudding. Stir until pudding is dissolved and place in frig. This recipe is ready to go in a matter of minutes or can be made up ahead of time. Would be 1 point for 1/2 cup. Sometimes I serve it with a little tad of coconut over the top and also ff Cool Whip. Folks don't know it's a low cal yummy. It's also great with Angel Food Cake and ff Cool Whip, a cookie or two and on and on the list will go. Enjoy
Aw Maw's Potatoes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 pounds baking potatoes -- unpeeled
1/3 cup butter
3 cups skim milk
1 cup reduced fat cheddar cheese --
shredded
2 teaspoons salt
1/4 teaspoon black pepper
Place potatoes in a Dutch oven, and cover with water.
Bring to a boil; reduce heat, and simmer for 20
minutes or until tender. Drain. Cover and chill.
Preheat oven to 350°.
Peel and shred the potatoes. Place in a 13x9-inch
baking dish coated wtih cooking spray. Melt butter in
a large saucepan over medium heat. Stir in the milk,
1/2 cup cheese, salt, and pepper. Cook 8 minutes or
until cheese melts, stirring occasionally. Pour over
potatoes, and stir gently. Bake at 350° for 45
minutes. Sprinkle with 1/2 cup cheese. Bake an
additional 15 minutes or until cheese melts.
Description:
"4 poiints per serving"
Source:
"Cooking Light"
Copyright:
"March 2001"
BAKED POTATO CASSEROLE
9 medium potatoes, scrubbed but not peeled
4 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 teaspoon paprika
Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a slow boil over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside.
Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Place into a 2-quart baking dish sprayed with nonstick spray. Top with grated cheddar cheese and paprika. Bake at 350 degrees for 30-40 minutes or store covered for up to 2 days before baking.
Makes 8 Servings
Nutrients per serving:
Calories: 177
Total fat: 3 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Sodium: 628 mg
Carbohydrate: 27 grams
Protein: 10 grams
Dietary fiber: 2 grams
Butternut Squash Gratin - 2 Points
Recipe By : Prevention's Quick & Healthy Cooking
Serving Size : 4 Preparation Time :0:20
Categories : Casseroles Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small butternut squash -- quartered and seeded
1 teaspoon canola oil
1/4 teaspoon black pepper
1/2 cup whole wheat bread crumbs -- soft
2 tablespoons Parmesan cheese -- grated
Coat a shallow baking dish with nonstick spray.
Steam squash in covered saucepan until tender, 15 t0 20 minutes. Cool slightly. Scoop out pulp and discard peel.
Mash squash or puree it in a food processor; stir in oil and pepper. Spoon squash mixture into baking dish. Sprinkle bread crumbs and parmesan over top. Broil until topping is lightly browned. Servings: 4
Per Serving: 99 Cal; 2.8g fat(25% of cal); 2mg. choles; 110mg. sodium, 2.3g dietary fiber.
Candied Yams - 4 Points
Recipe By : WW Mag. J/F '98
Serving Size : 7 Preparation Time :0:00
Categories : Holiday Recipes Potatoes
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium sweet potatoes (about 3 pounds)
Cooking spray
1/2 cup firmly packed brown sugar
1/4 cup water
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F.
2. Place potatoes in a large Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes. Drain; let cool.
3. Peel and slice potatoes. Layer slices in a 13x9-inch baking dish coated with cooking spray. Combine sugar and next 5 ingredients; stir well. Drizzle syrup over potatoes before serving. Yield: 7 servings(serving size: 1 cup).
Points: 4; Exchanges: 3 1/2 Starch. Per serving: Cal 258(2% from fat); Pro 3g; Fat 0.7g(sat 0.1g); Carb 60.8g; Fib 5.6g; Chol 0mg; Iron 1.6mg; Sod 30mg; Calc 63mg.
Caramel Sweet Potato Casserole
Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed -- cooked
-- (about 4 med)
1/2 C Dates -- pitted, chopped
2 Tbsp Maple Syrup
In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.
For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.
- - - - - - - - - - - - - - - - - -
NOTES : Adapted to fatfree from original recipe.
Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%
Carrots and Parsnips
2 medium carrots, scraped and sliced
2 medium parsnips, scraped and sliced
2 teaspoons reduced-calorie margarine
In a medium saucepan cook the carrots and parsnips in enough water to prevent them from drying out, until fork-tender but not mushy. Drain, reserving 1-2 tablespoons of the cooking liquid. Add the margarine and toss with the vegetables until melted. Using a potato masher, mash the carrots and parsnips together. Serve immediately.
Makes four servings. Per serving: 1 Point on the Weight Watchers 1*2*3 Success® Plan, 71 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 40mg Sodium, 15g Total Carbohydrate, 4g Dietary Fiber, 1g Protein, 31mg Calcium.
Cauliflower Stuffing
Serves 8--
Recipe Provided by Meals.com Est. preparation time: 6 mins
Est. cooking time: 50 mins
Ingredients:
2 medium onions, peeled and chopped
1 cup sliced mushrooms
1/2 cup chopped celery
1 tablespoon vegetable oil
1 carrot, peeled and grated
1 (16-oz.) package frozen cauliflower, thawed and drained
1 teaspoon poultry seasoning
Directions: In a skillet over medium heat sauté onions, mushrooms and celery in oil until onions are beginning to brown and celery is soft. Remove from heat and set aside.Steam carrot and cauliflower until tender. Place in a mixing bowl and mash until smooth; add poultry seasoning. Combine sautéed vegetables with carrot mixture and mix well.Use as poultry stuffing or spoon into a baking dish and bake at 350°F 40 to 45 minutes. Serve hot.
Serving Size: 1/8 of a recipeServings per Recipe: 8
Amount per serving
Calories 50
Total Fat 2 g 3 %
Dietary Fiber 3 g 10 %
CIDER-SPICED SWEET POTATOES
4 sweet potatoes (or 30 oz. canned)
cooking spray
2 t. cornstarch
1/4 t. salt
1/4 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
1c. apple cider or apple juice
3 T. packed light brown sugar
1 T. margarine
1/4 c. (1 oz.) chopped pecans
If using fresh sweet potatoes, pierce with fork in several places. Put potatoes on piece of aluminum foil and bake at 400 degrees until they pierce easily with a fork. Cool enough to handle, peel, and slice into a sprayed 1-1/2 quart casserole. Combine cornstarch with seasonings in small saucepan. Gradually blend in the cider, making sure all cornstarch is dissolved completely, then stir in brown sugar. Put saucepan over medium heat and cook, stirring constantly, until clear and thick. Pour over sweet potatoes. Bake at 350 degrees for 30 minutes total. Cover with foil if potatoes appear to be drying out. Melt margarine, and toss with pecans. Sprinkle over potatoes 10-12 minutes before they are done, and finish baking.
8 to 10 servings
Entire recipe has 16 points if made with no buttered pecan topping.
Entire recipe has 24 points with buttered pecan topping.
Cornbread Dressing - 4 Points
Recipe By : Sue B's WW Meeting
Serving Size : 8 Preparation Time :0:00
Categories : Holiday Recipes Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cornbread
3 cups self-rising cornmeal
1/2 cup egg beaters® 99% egg substitute
2 cups skim milk
Dressing
3 stalks celery -- chopped
1 large onion -- chopped
2 cups water
2 packages WW Chicken Broth & Seasoning Mix +
4 packages WW Chicken Broth & Seasoning Mix
3 1/2 cups water
CORNBREAD: Mix first 3 ingredients and bake at 400 degrees for 25 minutes.
DRESSING: Chop celery and onion and saute in water with 2 packages WW seasoning mix. Crumble cornbread in bowl and add the celery and onions. Add sugar, poultry seasoning, salt and pepper. Mix until blended and add 4 packages WW Chicken Broth & Seasoning Mix dissolved in 3 1/2 cups water. Spread in 9x13-inch pan and bake at 400 degrees for 35 minutes.
CORNBREAD DRESSING
3 c. chicken stock (fat free/low salt) or homemade turkey stock
1 c. finely chopped celery
1/2 c. chopped onions
2 Tbsp. snipped fresh parsley (or 2 tsp. dried)
1 tsp. ground sage
1 1/2 tsp. poultry seasoning
1/2 tsp. cracked black pepper
1/2 tsp. salt
2 packages (12 oz. each) unseasoned cornbread stuffing cubes
1/2 c. egg substitute (or 4 egg whites)
Preheat oven to 350 degrees.
Lightly spray a medium nonstick skillet with cooking spray. Add the celery and onions. Cook over medium heat until tender. Stir in herbs, seasoning & spices.
Lightly spray a large casserole dish with cooking spray. Place the cornbread cubes in casserole. Add onion and celery mixture, 2 cups of the broth and egg substitute. Gently toss. Drizzle with remaining broth to moisten bread thoroughly; gently toss again to mix well.
Bake uncovered for 30 - 40 minutes or until heated through.
Makes 10 servings. 3 POINTS PER SERVING!
Per serving: 135 calories Fat 1 gr.
Cranberry Chutney
Recipe By : Cooking Light.com(Nancy)
Serving Size : 16 Preparation Time :0:00
Categories : Gravy And Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Granny Smith apple -- chopped
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger -- 1/4 inch thick
1/4 teaspoon ground cloves
12 ounces cranberries -- fresh or frozen
1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham. Yield: 4 cups (serving size: 1/4 cup).
NOTE: Refrigerate remaining chutney.
Calories, 98(2% from fat); Fat 0.2g(sat 0g, mono 0g, poly 0.1g); Pro 0.6g; Carb 25.6g; Fiber 1.3g; Chol 0mg; Iron 0.4mg; Sod 7mg; Calc 15mg.
Cranberry-Orange Relish - 1 Point
Recipe By : Cooking Light Mag. 12/98
Serving Size : 16 Preparation Time :0:00
Categories : Gravies And Sauces Gravy And Sauces
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fresh cranberries
1 small think-skinned Valencia Orange -- quartered and seeded
1/2 cup sugar
3 tablespoons chopped walnuts
1 tablespoon Grand Marnier OR
other orange-flavored liqueur -- optional
1. Combine cranberries and orange in a food processor, and pulse 5 times or until chopped. Combine cranberry mixture, sugar, walnuts, and Grand Marnier in a bowl, and let stand at least 30 minutes before serving. Cover and store in refrigerator for up to 2 weeks. Yield: 2 cups (serving size: 2 tablespoons).
Serving size: 2 Tablespoons=1 Point. Calories per Tablespoon: 23(16% from fat); Fat 0.4g(sat 0g, mono 0.1g, poly 0.3g); Pro 0.3g; Carb 4.7g; Fiber 0.4g; Chol 0mg; Iron 0mg; Sod 0mg; Calc 4mg.
Creamy Hawaiian Fruit Salad
2 cups Red Seedless Grapes
1 cup Mandarin Oranges
1 Banana sliced (Large)
1- 8 oz. can pineapple chunks, drained
1 cup mini marshmallows
1 cup Fat Free Sour Cream
Directions: Stir all ingredients together in large bowl to coat evenly.
# Servings: 6
Serving Size: 1/6 of recipe
WW Points: 3
Fresh Fruit Medley - 2 Points
Recipe By : Betty Crocker Low Fat Mag. 1/98
Serving Size : 6 Preparation Time :0:00
Categories : Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CREAMY DRESSING
1 cup Cool whip Lite® -- thawed
1/2 teaspoon grated lemon peel
FRUIT MIX
2 apricots or nectarines -- sliced
1 orange -- sliced
1 medium pineapple, peeled, cored -- cut into 1" pieces
1 small bunch seedless grapes(2 cups)
dried cranberries -- if desired
1. Prepare Creamy Dressing by mixing Cool Whip and lemon peel together.
2. Toss dressing and remaining ingredients except cranberries. Cover and refrigerate up to 8 hours. Sprinkle with cranberries before serving. Cover and refrigerate any remaining salad. 6 servings. Per serving: 115(Calories from fat 20); Fat 2g(Sat 1g); Chol 0mg; Sod 10mg; Carbo 26g; Fiber 2g; Pro 1g. Exchanges: 2 fruit. POINTS: 2
Garlic Mashed Potatoes
2 pounds baking potatoes peeled and cubed ~
4 large garlic cloves, peeled and halved ~
1/4 cup fat-free sour cream ~
2 TBSP skim milk ~
1 TBSP reduced-calorie stick margarine ~
1/2 tsp salt ~
Dash of ground white pepper
Place potatoes and garlic in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 20 minutes or until tender. Drain and return potatoes and garlic to pan; beat at medium speed of a mixer 1 minute or until smooth. Add sour cream and remaining ingredients; beat until well blended.
Yield: 4 servings (serving size: 1 cup) Points: 3
Garlic Mashed Root Vegetables
(submitted by Sasha212)
Servings-6 Estimated Points Per Serving-1
Ingredients:
2 medium potatoes, peeled and quartered
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves), peeled
1/8 tsp table salt
1/4 cup fat-free sour cream
1/2 cup fat-free chicken broth, warmed
1/8 tsp black pepper, or to taste
1/8 tsp table salt, or to taste
Instructions:
• Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water. Add 1/8 teaspoon salt, cover and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
• Drain well and mash vegetables. Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.
Garlicky Green Bean Casserole - 2 Points
Recipe By : WW's Magazine 10/99
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup water
4 cloves garlic -- minced
1 16-oz pkg frozen cut green beans
1 10 3/4oz can condensed reduced-fat, reduced-salt
cream of mushroom soup -- undiluted
1 cup coarsely crushed onion melba toast -- divided
(about 10 rectangular crackers)
1/4 teaspoon salt
1/4 teaspoon pepper
Butter-flavored cooking spray
1. Preheat oven to 350 degrees.
2. Combine water and garlic in a medium saucepan; bring to a boil, and cook 2 minutes. Add green beans, and return to a boil. Cover, reduce heat, and simmer 8 minutes or until crisp-tender. Drain beans, reserving cooking liquid. Set beans aside.
3. Return cooking liquid to pan; bring to a boil, and cook 2 minutes or until reduced to 2 tablespoons. Add soup, stirring until smooth. Add green beans, 1/2 cup melba toast, salt, and pepper. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Sprinkle remaining 1/2 cup melba toast evenly over casserole; coat generously with cooking spray.
4. Bake, uncovered, at 350 degrees for 25 minutes; let stand 5 minutes before serving. Yield: 4 servings (serving size: about 1 cup). POINTS: 2; Exchanges: 1 1/2 Veg, 1/2 Starch, 1/2 Fat. Per serving: Cal 104(14% from fat); Pro 4g; Fat 1.6g(sat 0.5g); Carb 18.3g; Fib 2.5g; Chol 3mg; Iron 2mg; Sod 544mg; Calc 58mg.
Glazed Sweet Potatoes - 2 Points
Recipe By : Simple Goodness
Serving Size : 4 Preparation Time :0:45
Categories : Side Dishes Potatoes
Holiday Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sweet potatoes -- peeled
Cooking spray
1 tablespoon cornstarch
3/4 cup orange juice
1 tablespoon brown sugar
2 tablespoons lemon juice
1. Preheat oven to 425 degrees.
2. Cut sweet potatoes into 1/2-inch-thick slices; place in a 1-quart casserole coated with cooking spray. Combine cornstarch and next 3 ingredients in a bowl; stir well. Pour over potatoes. Cover; bake at 425 degrees for 45 minutes or until potatoes are tender. Yield: 5 servings (serving size: 1/2 cup).
POINTS: 2 Per Serving: Cal 110 (3% from fat); Pro 1.5g; Fat 0.4g(sat 0.1g); Carb 25.7g; Fib 2.3g; Iron 0.5mg; Sod 11mg; calc 22mg.
Servings for 4 totaled: Cal 129, Fat .3g, Fiber 2.6g. = 2 points also. I go for the 4 servings, as its easier and it gives each a little more.
CRANBERRY-APRICOT SAUCE --Points: 1
From: http://www.weightwatchers.com
Serves: 10
12 oz cranberries, fresh or frozen
1/2 cup(s) dried apricot halves, chopped
1/2 cup(s) unsweetened applesauce
1/2 cup(s) water
1/4 cup(s) spreadable fruit, orange
Over medium-high heat combine all ingredients; cook until cranberries have popped, 10 minutes.
Cool and serve at room temperature. Yields 1/4 cup servings.
ARTICHOKE MASHED POTATOES --Points: 3
From: http://www.famouspotatoes.org
Serves: 6
4 large Idaho® Potatoes -- peeled and quartered
1 can artichoke hearts (non-marinated)
3 Tbsp unsalted butter
1/4 cup milk
Salt and pepper to taste
Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain.
In large mixing bowl, purée artichoke hearts using a hand blender or mixer with half the butter and milk. Add potatoes and remaining butter and milk and blend or mix until smooth.
Add salt and pepper to taste.
Per Serving (excluding unknown items): 123 Calories; 6g Fat (44.1% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 22mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Green Bean Casserole - 2 Points
Recipe By : BH&G Low Cal, Low Fat Recipes
Serving Size : 5 Preparation Time :0:00
Categories : Holiday Recipes Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 9-ounce packages frozen French-style green beans
1/3 cup chopped onion
2 teaspoons margarine or butter
3 tablespoons fine dry breadcrumbs
1 10 3/4-ounce can condensed cream of mushroom soup -- red-fat, red-sodium
1/4 cup nonfat plain yogurt
2 tablespoons diced pimiento -- drained
Cook the beans according to package directions, omitting the salt. Drain well.
Meanwhile, cook onion in margarine or butter in a small saucepan till tender. Stir in bread crumbs; set aside.
Combine soup, yogurt, and pimiento. Stir in beans. Transfer the mixture to a 1 1/2-quart casserole. Sprinkle bread crumb mixture on top.
Bake in a 350 degree oven for 25 to 30 minutes or till heated through. Makes 5 side-dish servings. Per Serving: 81 Cal, 2g total fat(0g sat. fat); 2mg Choles, 192mg Sod, 13g Carbo, 0g Fiber, 3g Pro. Food exchanges: 1/2 starch, 1/2 fat. POINTS: 2
Green Beans with Bacon-Balsamic Vinaigrette - 1 Point
Recipe By : Simple Goodness
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Simple Goodness
Holiday Recipes
Amount Measure Ingredient -- Preparation Method
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2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 tablespoons coarsely chopped almonds
2 tablespoons brown sugar
1/4 cup white balsamic vinegar
1. Cook beans in boiling water for 2 minutes. Drain well; set aside.
2. Cook bacon over medium-high heat until crisp. Remove bacon; crumble. Set aside. Add shallots to bacon fat in skillet; saute 1 minute. Add almonds; saute 1 minute. Remove skillet from heat; let cool slightly. Add sugar and vinegar to skillet; stir until sugar dissolves. Stir in crumbled bacon.
3. Pour vinaigrette over beans, tossing gently to coat. Yield: 8 servings(serving size: 3/4 cup)
Selections: 1 FR/V, 40 C; Points: 1. Per serving: Cal 75(31% from fat); Pro 3.4g; Fat 2.6g(sat 0.5g); Carb 11.8g; Fib 2.8g; Chol 0mg; Iron 1.4mg; Sod 50mg; Calc 54mg.
Hawaiian Carrots
20 ounces pineapple chunks in light syrup -- tidbits, undrained
1 tablespoon honey
1/2 teaspoon oregano -- dried and whole
1/4 teaspoon onion powder
1/2 pound carrots -- 4 large, scraped & cut diagonally into 1/2 inch pieces
1 tablespoon cornstarch
2 tablespoons water
Drain pineapple tidbits, reserving juice; set pineapple aside. Combine juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil. Add carrots. Cover; reduce heat and simmer 10 minutes. Stir in pineapple and cook an additional 5 minutes, until carrots are tender. Combine cornstarch and water; stir until smooth. Stir cornstarch mixture into carrot mixture; cook 1 minute or until thickened. Transfer to a serving dish.
Yield:
"4 servings"
Per Serving: 120 Calories; trace Fat (2.0% calories from fat); 1g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 2 POINTS PER SERVING
Holiday Rice Pilaf - 3 Points
Recipe By : BH&G Low Cal, Low Fat Recipes
Serving Size : 8 Preparation Time :0:00
Categories : New Recipes Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 tablespoon margarine
2 14.5oz cans chicken broth -- reduced sodium
1 cup brown rice
2/3 cup wild rice -- rinsed and drained
1 teaspoon dried basil -- crushed
1/8 teaspoon pepper
1 cup red sweet pepper strips
2/3 cup loose-pack frozen peas -- thawed
Cook mushrooms and green onions in hot margarine in a large saucepan till tender. Carefully add chicken broth. Bring to boiling. Stir in brown rice and wild rice, basil, and pepper. Return to boiling; reduce heat. Cover and simmer 45 to 50 minutes or till the rice is tender and most of the broth is absorbed; remove from heat. Stir in pepper strips and peas. Let stand 10 minutes. Makes 8 servings.
Per serving: 178 Cal, 3g Total Fat(0g Sat Fat), 0mg Choles, 310mg Sod, 33g Carbo, 3g Fiber, 6g Pro. Food Exchanges: 1/2 Veg, 2 Starch, 1/2 fat.
.
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HOLIDAY STUFFING
- 2 Points
Recipe By : Simply the Best
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Holiday Recipes
Amount Measure Ingredient -- Preparation Method
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1 stalk celery -- chopped
1 onion -- chopped
1/2 cup chopped mushrooms
1 8-ounce can water chestnuts, sliced -- drained
3 tablespoons minced parsley
1 teaspoon dried sage
1 8-oz pkg. herb-seasoned stuffing mix
1. Preheat the oven to 350 degrees F. Spray a 2-quart casserole with nonstick cooking spray.
2. Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the celery, onion and mushrooms; cook, stirring as needed, until softened, about 5 minutes. Stir in the water chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from the heat and stir in the stuffing mix.
3. Transfer the mixture to the casserole. Bake until heated through and slightly crispy on top, about 20 minutes.
Per Serving: 87 Cal, 1g Total Fat, 0g Sat Fat, 0mg Choles, 277mg Sod, 17g Total Carbs, 0g Fiber, 2g Pro, 32mg Calcium. Serving provides: 1 Bread. Points per serving: 2.
Juanita's Corn Pudding
2 cups Corn Kernels, (drain if using canned)
2 medium Eggs, lightly beaten
2 tbs Butter, melted
2 cups Skim Milk, heated
1 tsp Sugar
1/2 tsp Salt
1 dash Pepper
1 tbs Onion, grated
Preheat oven to 350 degrees. Combine all ingredients in bowl, mix well.
Pour into cooking sprayed casserole or souffle dish and set into a large pan of hot water.
Bake 45-50 minutes, until set. Serve from baking dish.
Makes 8 servings.
One Serving - 2 Points
Mandarin Orange/Pineapple Salad - 2 Points
Recipe By : Sue - 2 Points
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 16 oz. can pineapple chunks in juice -- drained
1 can mandarin oranges -- drained
2 tablespoons coconut
1 1/2 cups marshmallows
1 8 oz. tub nonfat sour cream
Per Serving: 113 cal., 1 fat, 1 fiber POINTS:2
Mix all ingredients together and refrigerate at least 1 hour.
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Maple-Stuffed Sweet Potato
Makes 8 Servings
Eight 4-ounce sweet potatoes
6 tablespoons plain nonfat yogurt
2 tablespoons reduced-calorie pancake syrup (60 calories per fluid ounce)
2 tablespoons orange juice
1 tablespoon Dijon mustard
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat oven to 375oF.
Bake potatoes 50-60 minutes, or until easily pierced with a fork. Remove from oven and cool slightly. Slice potatoes in half lengthwise. Scoop out pulp, leaving a 1/2"-thick shell. Place shells in 13 x 9" baking pan and transfer pulp to a food processor or blender. Add remaining ingredients to food processor; process until smooth. Spoon mixture evenly into shells. Return to oven and bake 5-10 minutes longer, until heated.
EACH SERVING PROVIDES: 1 Bread, 15 Optional Calories
PER SERVING: 136 Calories, 2 g Protein, 0 g Fat, 31 g Carbohydrate, 88 mg Sodium, 0 mg Cholesterol
Marvelous Mashed Potatoes
3 POINTSper serving
3 1/2 pounds white potatoes, peeled and quartered
1 cup non-fat sour cream
1 cup skim milk
Salt and pepper to taste
:Boil the potatoes in water until tender. Drain. Add sour cream, milk, salt and pepper. Beat to desired consistency. Add more sour cream and milk as needed. Variations: While beating, add one of these seasonings (increase as desired): - 5 roasted, peeled garlic cloves - 1 Tbsp. prepared horseradish - 1/4 cup chopped green onions - 4.5-ounce can mild peeled and chopped green chilies, drained Yield: Makes 6-8 servings.3 POINTS per serving Nutrition information:Per cup: 201 calories, 5.3g protein, 44g carbohydrates, 3g fiber, 0.3g fat, 65g sodium.
MASHED POTATOES WITH BLUE CHEESE
2 Pounds Red Potatoes, Cut in 2" cubes
2 Garlic Cloves, peeled
1 Cup Blue Cheese, crumbled
1/2 Cup Low Fat Milk
2 Tablespoons Parsley, chopped
1/4 Teaspoon Black Pepper
Place Potatoes and Garlic in a large pan
covered with water. Bring to a boil and
cook 15 minutes, or until tender. Drain.
Place potatoes and remaining ingredients
in a large bowl. Mash to desired consistency.
Serve.
SERVINGS CALORIES FAT PROTEIN CARBS
8 284 8.7 g 12.2 g 40.5 g FIBER CHOL IRON SODIUM CALC
4.2 g 22 mg 3.2 mg 428 mg 223 mg
Serving Size 1/2 Cup
WW POINTS: 3
Mashed Sweet Potatoes with Pecan Butter
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 pounds sweet potatoes -- (about 2 medium potatoes)
6 tablespoons 1% low-fat milk
4 tablespoons brown sugar -- divided
1/4 teaspoon salt
2 tablespoons light butter, whipped -- softened
2 tablespoons chopped pecans -- toasted
1/4 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Wrap potatoes in a towe; let stand for 5 minutes. Scoop out pulp; discard skins. Combine pulp, milk, 2 tablespoons brown sugar, and salt in a medium bowl; mash.
Combine 2 tablespoons brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.
Per Serving (excluding unknown items): 258 Calories; 5g Fat (17.2% calories from fat); 4g Protein; 50g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 197mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
5 WW Points
Orange and Gold Gratin Potatoes
Ingredients:
1 lb. sweet potatoes, peeled and sliced thin
1 lb. baking potatoes, peeled and sliced thin
1/4 cup reconsititued Butter Buds (liquid form)
1/2 tsp. garlic powder
1/4 tsp. peper
1 cup nonfat herb or garlic-seasoned crushed croutons
1/3 cup chopped green onion
Directions:
Preheat oven to 350 degrees. Spray 11 x 7 inch baking dish with cooking spray. Combine sweet and baking potatoe slices and just enough water to cover in large saucepan; bring to boil and cook for 1 minute, just until softened. Drain potatoes and place in a large bowl. Combine reconstituded Butter Buds with garlic power and pepper; mix until blended.
Drizzle potatoes with 2 tablespoons butter budds mixture and toss until lightly coated.
Arrange potatoes in baking dish, overlapping as needed. Combine crushed crouton's remaining butter mixture, and green onion in medion bowl; sprinkle over potatoes and bake 25 to 30 minutes until lightly browned and crisp.
Serves 4:
245 calories per serving
0 grams of fat
6 grams of fiber.
4 points per serving and they really taste great.
ROASTED MASHED POTATOES WITH LEEKS
1 Leek (about 1/2 pound)
8 1/2 Cups Red Potatoes (about 3 Pounds)
1 1/2 Cups Fat Free Milk
1/2 Teaspoon Black Pepper
1 8 OZ Fat Free Sour Cream
Preheat Oven to 425.
Remove roots and outer leaves from the Leeks.
Rinse with cold water, cut into 1 inch strips.
Slice the potatoes. In a 13 X 9 inch pan, combine
the Leeks and potatoes. Bake for 35 minutes. Heat the
milk in a microwave for 1 to 2 minutes until warm.
Place the Potato mixture into a bowl. Add the milk and
beat with an electric mixture until smooth. Stir
in remaining ingredients.
SERVINGS CALORIES FAT PROTEIN CARBS
8 213 4.8 g 6.5 g 35.7 g
FIBER CHOL IRON SODIUM CALC
2.9 g 7 mg 2.4 mg 351 mg 148 mg
Serving Size 1 cup
WW POINTS: 4
Roasted Parsnips
Makes 4 servings
4 parsnips, peeled and cut into large chunks
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
Preheat the oven to 400o F. In a 9"-square baking dish, combine the parsnips, oil, salt and pepper. Roast until tender and browned, about 30 minutes. Sprinkle with the parsley.
SERVING PROVIDES: 2 Breads, 1 Fat.
PER SERVING: 133 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 160 mg Sodium, 27 g Total Carbohydrate, 7 g Dietary Fiber, 2 g Protein, 54 mg Calcium .
Roasted Vegetable Medley
3 POINTSper serving
2 small red thin-skinned potatoes (about 8 oz. total)
1 medium-size sweet potato or yam (about 8 oz.), peeled
2 large carrots (about 8 oz. total)
1 small red onion (about 8 oz. g)
5 teaspoons olive oil
2 tablespoons each chopped fresh oregano and chopped fresh basil;
or 2 teaspoons each dried oregano and dried basil
1 or 2 cloves garlic, minced or pressed
1/4 cup grated Parmesan cheese
Oregano and basil sprigs
Salt
Instructions:
Preparation time: 30 minutes
Cooking time: About 45 minutes
Cut beet, unpeeled thin-skinned potatoes, and sweet potato into 3/4-inch chunks. Cut carrots diagonally into 1/2-inch pieces; cut onion into 3/4-inch wedges. Combine all vegetables in a shallow 10- by 15-inch baking pan; drizzle with oil and toss to coat vegetables evenly with oil. Bake in a 475 degree F oven until vegetables are richly browned and tender when pierced (35 to 45 minutes), stirring occasionally. Watch carefully to prevent scorching. As pieces brown, remove them and keep warm; add water, 1/4 cup at a time, if pan appears dry. Transfer vegetables to a platter or serving dish and sprinkle with chopped oregano, chopped basil, garlic, and a little of the cheese. Garnish with oregano and basil sprigs. Season to taste with salt and remaining cheese. Makes 6 Servings3 POINT per servingNutrition FactsPer serving: 162 calories (28% calories from fat), 5 grams total fat, 1 gram saturated fat, 3 milligrams cholesterol, 104 milligrams sodium, 26 grams carbohydrates, 4 grams fiber, 4 grams protein, 87 milligrams calcium, 1 milligram iron.
SAUSAGE & HERB DRESSING
2 (4 OZ) links sweet Italian Turkey Sausage, crumbled
2 Cups Chopped Onion
2 Cups Chopped Fennel Bulb
1/2 Cup Chopped Celery
3 Cloves Garlic, crushed
1 1/2 Cups Fat Free Chicken Broth
1/3 Cup Chopped fresh Parsley
1 1/2 Teaspoons Dried Thyme
1 1/2 Teaspoon dried Oregano
12 Cups (1 inch) cubed French Bread
1 Cup sliced Green Onions
1 Egg White, beaten
Preheat Oven to 375.
Cook sausage until brown.
Add the next 8 ingredients and cook for
8 minutes. Remove from heat. Add the remaining
ingredients. Place in a 13 x 9 inch pan and
bake for 35 minutes.
SERVINGS CALORIES FAT PROTEIN CARBS
13 166 5 g 7.8 g 22.5 g
FIBER CHOL IRON SODIUM CALC
2 g 36 mg 2.1 mg 488 mg 64 mg
Serving Size 1/2 Cup
WW POINTS: 3
Simple Fruit Salad - 1 Point
Recipe By : Simple Goodness (WW's)
Serving Size : 7 Preparation Time :0:00
Categories : Fruit Salads
Simple Goodness
Amount Measure Ingredient -- Preparation Method
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1/4 cup pineapple juice
1 1/2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon grated orange rind
1/4 teaspoon ground ginger
1 cup coarsely chopped apple
1 cup coarsely chopped pear
1 cup sliced plums
1 cup sliced banana
1. Combine first 5 ingredients in a large bowl, and stir with a whisk until well blended. Add apple, pear, plums, and banana; toss gently to coat. Serve immediately. Yield: 7 servings(serving size: 1/2 cup)
Selections: 1FR/B; Points: 1. Per serving: Cal 70(5% from fat); Pro 0.5g; Fat 0.4g(sat 0.1g); Carb 18g; Fib 2g; Chol 0mg; Iron 0.2mg; Sod 1mg; Calc 8mg.
Southern Bread-Sausage Dressing - 4 Points
Recipe By : WW Magazine 11/93
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Holiday Recipes
Amount Measure Ingredient -- Preparation Method
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10 ounces turkey sausage -- casings removed
2 cups chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped fresh parsley
16 slices reduced calorie whole wheat bread
1 teaspoon savory
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
2 large egg whites -- beaten
1. In a large nonstick skillet, cook sausage 6-8 minutes, stirring frequently, until browned. With slotted spoon, remove sausage from skillet.
2. Add celery, onion, bell pepper and parsley; cook, stirring frequently, 4-6 minutes, until tender. Remove from heat.
3. Preheat oven to 325 degrees F. Spray a 2-quart casserole with nonstick cooking spray.
4. Place bread cubes in a large bowl. Stir in sausage, vegetable mixture, savory, sage, thyme, salt and pepper; mix well. Gradually add broth and egg whites, tossing with a fork, until moist.
5. Spoon into prepared casserole. Bake 50-60 minutes, until golden.
Each Serving provides: 1 P, 1 V, 1 B, 10 C. Per serving: 181 Cal, 12g Pro, 25g Car, 5g Fat: 0g Poly, 1g mono, 0g sat; 572mg Sod, 25mg Cho, 1.3g Fiber. POINTS: 4
Spiced Cranberry Sauce - 2 Points
Recipe By : Cooking Light Mag. 12/98
Serving Size : 10 Preparation Time :0:00
Categories : Gravy And Sauces Side Dishes
Ready To Post To Forum
Amount Measure Ingredient -- Preparation Method
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1 12 oz bag fresh cranberries
1 cup granulated sugar
1 cup water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
dash ground nutmeg
1. Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Spoon into a bowl; cover and chill. Yield: 2 1/2 cups (serving size: 1/4 cup).
Calories: 94 (1% from fat); Fat 0.1g; Pro 0.1g; Carb 24.4g; Chol 0mg; Iron 0.1mg; Sod 1mg; Calc 3mg. Points: 2.
Spiced Cranberry Sauce with Orange
Serving: 8
INGREDIENTS:
4 allspice berries
2 whole star anise
3/4 cup sugar
1/4 cup orange juice
12 ounces fresh cranberries, rinsed
1/2 orange, zested (zest cut into 1/2-inch-long pieces)
DIRECTIONS:
Prepare the sauce: Gather the allspice and star anise in a 4-inch square of cheesecloth and tie into a bundle. Combine the sugar, orange juice, 1/4 cup water and the spice bundle in a small saucepan set over medium heat. Cook, stirring occasionally, until the sugar melts and the liquid begins to bubble. Remove from heat and let the spices steep for 10 minutes. Return the pan to the stovetop, add the cranberries and the zest and cook over medium-high heat until the berries just begin to pop -- about 7 minutes. Remove pan from heat, remove the sachet, transfer the mixture to a serving bowl and chill. Can be refrigerated for up to 3 days.
NUTRITIONAL INFORMATION:
Calories: 97.5Total Fat: .1Cholesterol: 0Sodium: .7 Carbohydrates: 25.2Fiber: 1.5Protein: .2
Spiced Stuffed Sweet Potatoes - 2 Points
Recipe By : WW 1999 Personal Planner
Serving Size : 4 Preparation Time :0:00
Categories : Holiday Recipes Potatoes
Side Dishes
Amount Measure Ingredient -- Preparation Method
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4 small sweet potatoes -- about 2 pounds
1/4 cup nonfat cream cheese
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3 tablespoons raisins
1. Scrub sweet potatoes. Bake at 450 degrees for 1 hour or until tender; let cool slightly. Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4-inch-thick shells; set shells aside.
2. Place potato pulp in a medium bowl; add cream cheese and next 4 ingredients. Beat at medium speed of an electric mixer until fluffy. Stir in raisins. Spoon mixture evenly into sweet potato shells; place on an ungreased baking sheet. Bake at 400 degrees for 10 minutes or until thoroughly heated. Yield: 4 servings.
POINTS: 2; Exchanges: 2 Starch, 1/2 Fruit. Per serving: 159 Cal, 35.1g Carbo, 0.4g Fat(0.1g Sat), 4g Fiber, 4.2g Pro, 3mg Choles, 248mg Sod, 74mg Calc, 0.9mg Iron.
Streuseled Sweet Potato Casserole
course | Side Dishes
servings | 18
POINTS per serving | 4
Ingredients
5 pound sweet potato(es)
½ cup Land O' Lakes ff 1/2&1/2 2TBS
1/2 cup(s) maple syrup
1 tsp vanilla extract
1/2 tsp table salt
1 serving(s) Break Free Egg Sub. 1/4 cup
1/2 cup(s) all-purpose flour
1/2 cup(s) packed light brown sugar
1/4 cup(s) butter
2 oz Fisher Chopped Pecans
Instructions
Preheat oven to 375 degrees.Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 4 ingredients (half-and-half through egg sub.) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Servign size is about 1/2 cup.
Sunshine Fruit Salad
1 can mandarin oranges
1 can pineapple chunks
1 small package of sf ff vanilla or banana cream pudding mix
Do not drain fruit and use the pudding mix dry. Combine all ingredients and blend well. Chill about 1 hour (if you can wait that long--LOL)It is 3 points per cup serving. 1/2 c. is plenty! It counts as a fruit, too!
I top w/ff cool whip. Last time I made it I threw in some sliced fresh straberries! It's cheap to make! I always have the ingredients on hand-- and some made up in the fridge!
SWEET POTATO CASSEROLE
3 cups cooked & cubed sweet potatoes
1/4 cup sugar
4 egg whites
1 tsp. vanilla
1 tsp. cinnamon
TOPPING:
1/2 cup brown sugar
3 Tbsp. flour
1 Tbsp. melted butter
1/4 cup chopped pecans
Preheat oven to 350 degrees.
Spray a 1 1/4 quart casserole dish with cooking spray. Set aside until ready to use.
In a food processor or with electric mixer, mix potatoes, sugar, egg whites, vanilla and cinnamon. Spoon into prepared casserole dish.
Make topping by rubbing together, with your fingers, the brown sugar, flour and butter until crumbly. Stir in pecans. Sprinkle the mixture on top of sweet potatoes.
Bake approximately 30 minutes until golden brown.
Makes 8 servings @ 3 pts each.
SWEET POTATO FRUIT MEDLEY
1 (8 ounce) Can Unsweetened Pineapple Tidbits
1 Pound Bright Harvest Frozen Petite Center Cut Sweet Potatoes
½ Cup Orange Juice
½ Cup Sugar
1 Tablespoon Cornstarch
¼ Cup Butter
½ Cup Maraschino Cherries
Drain pineapple tidbits, reserving juice. Arrange Bright Harvest Frozen Petite Center Cut Sweet Potatoes and pineapple tidbits in a 13 X 9 X 2-inch baking dish coated with cooking spray. Set aside.
Combine reserved juice from pineapple, orange juice, sugar and cornstarch in a small saucepan: stir well. Bring to a boil over medium heat and cook for one minute, stirring constantly. Remove from heat: stir in butter.
Pour sauce over Bright Harvest Frozen Petite Center Cut Sweet Potatoes and pineapples. Arrange cherries on top. Bake, uncovered, at 350° for 30 minutes or until sweet potatoes are soft and heated through.
Serves 8
Calories 193, Dietary Fiber 2g, Total Fat 6g
Apple And Cranberry Wontons
Ingredients
2 medium apple(s), grated
1/2 cup(s) dried cranberries
2 tbsp packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
16 item(s) wonton skin(s)
1 serving(s) cooking spray
1 tsp sugar
1/2 tsp ground cinnamon
Instructions
1. Preheat oven to 400°F.
2. In a medium bowl, mix apples through allspice together.
3. Place one wonton skin on a flat work surface and spoon 1 tablespoon of apple filling into the center. Moisten the edges of the wonton skin with water and fold in half to form a triangle; press edges to create a seal. Repeat with the remaining wontons.
4. Arrange the filled wontons on a non-greased baking sheet and lightly coat wontons with nonstick cooking spray; sprinkle with granulated sugar and cinnamon.
5. Bake until golden, about 16 minutes; turn and bake 2 more minutes. Yields 2 wontons per serving.
6. Note: This Golden Spoon Awards honoree was selected by our staff from the Community Recipe Swap. Its POINTS® values have been verified, but the recipe has not been tested by our kitchen. To see other Golden Spoon Awards honorees and learn how to submit your recipes for consideration, click here!
POINTS
Serves | 8
POINTS per serving | 2
APPLE DUMPLINGS
2 Tablespoons packed Brown Sugar
1 1/2 Teaspoon Cinnamon
1 Teaspoon Cornstarch
1 Teaspoon Vanilla Extract
6 McIntosh Apples, peeled and cored
6 Square egg roll wrappers
Preheat Oven to 375. Spray a six muffin
tin with cooking spray. In a bowl combine
the first 4 ingredients with 1 Tablespoon water.
Add the apples and toss to coat. Place 1 apple
in the center of each egg roll wrapper. Bring the
corners up to the top of the apple, press firmly
to seal the edges. Stand each one in the
muffin tin. Spray slightly with cooking spray.
Bake 20 minutes until golden brown. Cool
for 15 minutes.
SERVINGS CALORIES FAT PROTEIN CARBS
6 165 1 g 3 g 36 g
FIBER CHOL IRON SODIUM CALC
2 g 3 mg 164 mg 28 mg
Serving size 1 dumpling
WW POINTS: 3
Apple Pie
2 pounds apples -- McIntosh, peeled, cored & thinly sliced (7 cups)
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon Butter Buds® -- sprinkles
1 1/4 teaspoons Sweet 'n Low® sweetener -- 4 packets
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 phyllo dough -- sheets, thawed
Toss apples with lemon juice. In small bowl combine sugar, Butter Buds, Sweet 'N Low, flour, cinnamon & allspice. Add to apples & toss to coat. Lightly spray one sheet of phyllo dough w/ nonstick spray, fold in 1/2 & spray again. Place in pie pan with one edge hanging over pan. Repeat process with remaining phyllo overlapping in pan to cover bottom completely. Spoon apple mix in pan. Fold edges of dough to cover apples. Spray again w/ nonstick spray. Bake 35 minutes, or til dough is crisp & apples are tender when pierced w/ sharp knife. Cool slightly before serving.
YIELDS: 1 PIE = 8 SLICES = 2 POINTS PER SLICE
VARIATIONS: 7 CUPS OF PEACHES, PEARS, OR FRESH BLUEBERRIES MAY BE SUBSTITUTED FOR APPLES.
SERVE WITH NONFAT VANILLA YOGURT, IF DESIRED
Per Serving: 112 Calories; 1g Fat (8.7% calories from fat); 1g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Baked Apples
From the kitchen of HIATTD
servings | 4
estimated POINTS per serving | 1
course | Desserts
Ingredients
4 medium Baking Apples
1/3 cup Diet Rite Red Raspberry soda
1/4 teaspoon cinnamon
Instructions for Microwave:
Core apples, leaving 1/2 inch of bottom intact. Place in custard cups. Combine the soda and cinnamon in a 1 cup measure. Spoon mixture into centers of apples. Cover each apple loosely with plastic wrap. Microwave on High 4 to 5 minutes, or until apples are fork tender. Let stand 2 minutes. Serve Warm
Instructions for Oven:
Core apples, leaving 1/2 inch of bottom intact. Combine the soda and cinnamon in a 1 cup measure. Spoon mixture into centers of apples. Place apples in cupcake tin. Put into 350* oven until tender.
Variations:
Rum Baked Apples:
1/3 cup diet cream soda, 1/2 tsp. rum extract, 1/4 tsp. cinnamon and 1/4 tsp. ginger for filling.
Maple Baked Apples:
1/3 diet cream soda, 1/2 tsp. maple extract, 1/4 tsp. nutmeg, 1/4 tsp. allspice for filling.
creme brulee
recipe that is only 3pts.
6 Servings
2 cups 2% Milk
1/3 cup of raw cane sugar plus extra for topping
1 vanilla bean split
3 large eggs
2 large egg whites
1 1/2 cups of fresh berries
1. preheat oven to 325 degrees have ready 6 ramekins or custard cups
2. In heavy med. saucepan, combine the 1st 3 ingrediants. Bring to a simmer, stir often, then remove from heat.
3. In a small bowl, whisk eggs and egg whites together. Slowly pour hot liquid into the egg mixture through a fine meshed sieve or strainer into med. bowl.
4. Put a few berries in ea. ramekin. Fill ea. w/custard
mixture. Arrange cups in baking dish large enough to
hold all six and pour enough hot water into dish to come halfway up the sides of the ramekins. Transfer pan to oven and bake until almost set in the
center 20-25 minutes.
5. Transfer custard cups to work surface and let cool
30 minutes then refrigerate
till completely cool 1-2 hours
6. To serve, preheat broiler. Sprinkle about 2 teas. of sugar over ea. and place under broiler till tops are browned or if you have a blow torch you can direct the flame 2" above the surface until the sugar melts, about 2 min. then serve.
Typical recipe 300 cal. 23 grams of fat
This recipe 141 cal. 4 grams of fat and 1 g of fiber
Crustless Pumpkin Pie
8 servings/1 POINT per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)
2 pts using sugar
DOUBLE LAYER PUMPKIN PIE --Points: 4
From: WW Community Swap--CAROLPHE
Serves: 8
3 ounces fat free cream cheese
1cup + 1Tbsp skim milk, divided
1Tbsp Splenda
1-1/2 cups Cool Whip Free, thawed
1 reduced fat graham cracker crust
2 pkgs (4 serving size) sugar free instant vanilla pudding
15 ounces canned pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside.
Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well.
Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping
Fat Free Pumpkin Cheesecake - 4 Points
Recipe By : Sue B's WW Meeting
Serving Size : 10 Preparation Time :0:45
Categories : Desserts Ww Meetings Recipes
Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pumpkin, canned
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon pumpkin pie spice
3 egg substitute
1/3 cup graham cracker crumbs
Blend first 5 ingredients with mixer. Add egg substitute and blend
gently. Spray 9" pie plate. Press crumbs into pan. Pour in pie
mix. Bake 45 minutes at 325 degrees. Cool. Refrig. 3 hours.
1 PS, 60 Opt. Cal or 0 fat, 0 fiber. 4 Points
Frosted Carrot Cake
We've recreated the ever-popular carrot cake, down to the cream cheese frosting, in a newer, lighter version for your whole family to enjoy.
Makes 8 Servings
3/4 cup all-purpose flour
1/2 cup uncooked yellow cornmeal
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup skim milk
2 tablespoons + 2 teaspoons vegetable oil
2 tablespoons firmly packed dark brown sugar
1 cup shredded carrots
1/2 cup golden raisins
1/2 cup light cream cheese
1 tablespoon honey
Preheat oven to 375oF. Spray a 9" Bundt pan with nonstick cooking spray. In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside. In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins. Gradually add flour mixture, stirring just until combined. Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely. Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth. Invert cake onto serving platter; spread cream cheese mixture evenly over top and sides. Cut cake into 8 equal pieces.
EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Vegetable, 1 Bread, 60 Optional Calories
PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber
Recipe from The Weight Watchers Complete Cookbook & Program Basics
Fruit-Filled Puffs
Makes 12 Servings
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup + 2 tablespoons matzoh cake meal
1/2 teaspoon salt
6 large eggs
3/4 cup nondairy whipped topping
3 cups whole strawberries, thinly sliced
3 medium kiwi fruit, coarsely chopped
2 tablespoons chocolate syrup
Preheat oven to 450oF. Spray a large baking sheet with nonstick cooking spray; set aside. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzoh cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from heat and stir in eggs, one at a time, stirring thoroughly after each addition. Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes. Reduce heat to 400oF and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally. To fill, fit a pastry bag with a 1/4"-diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over each.
EACH SERVING PROVIDES: 1 Fat, 1/2 Fruit, 1/2 Bread, 20 Optional Calories
PER SERVING: 178 Calories, 5 g Protein, 9 g Fat, 20 g Carbohydrate, 129 mg Sodium, 106 mg Cholesterol
Recipe from The Weight Watchers Complete Cookbook & Program Basics
Green Fluff
1 package sugar free instant pistachio pudding mix
1 large can crushed pineapple, WITH juice
1 8-oz. tub Cool-Whip lite
Beat together with a mixer the dry pudding mixes and the can of crushed pineapple INCLUDING the juice. With a rubber spatula, fold in the tub of cool whip. Refrigerate and serve. Variation: Dish into a graham cracker crust and freeze. Thaw about 20 minutes and serve.
about 2 points per cup.
Impossible Pumpkin Pie - 4 Points(or 3 Points*)
Recipe By : Sue B's WW Meeting
Serving Size : 8 Preparation Time :0:55
Categories : Desserts Pies
Ww Meetings Recipes Holiday Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup buttermilk baking mix
2 Tablespoons margarine -- melted
1 12 oz. can evaporated skim milk
2 eggs
1 15 oz. can pumpkin
2 1/4 teaspoons pumpkin pie spice
2 teaspoons vanilla
Mix all ingredients together. Pour all but 1-2 cups into sprayed pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake 350 degrees for 55 minutes in 9" sprayed pan. Pie is done when knife inserted into the center comes out clean.
Individual Pumpkin Pudding Cakes
Serving Size : 6
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
1/8 teaspoon pumpkin pie spice
1/2 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
dash salt
1/2 cup canned pumpkin
1 tablespoon water
1 tablespoon reduced-calorie margarine -- melted
1/2 cup water, heated to 115-120 F
Heat oven to 350. In small bowl, combine 2 tbsp sugar and 1/8 tsp pumpkin pie spice; mix well. Set aside. In medium bowl, combine flour, 1/2 cup sugar, baking powder, 1/2 tsp pumpkin pie spice and salt; mix well. Stir in pumpkin, water and margarine untill well mixed. Spoon evenly into six 6-oz custard cups. Place cups in 15x10x1 inch baking pan. Sprinkle 1 tsp sugar-spice mixture evenly over each. Spoon hot water evenly (4 tsp each) over sugar-spice mixture. Bake for 16-20 minutes or until center is set and firm to touch. Let stand 5 minutes before serving. Serve warm.
2 1/2 points"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 1g Fat (7.3% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
Light Peach Souffle
Serving Size : 4
1 peach
2 tablespoons sugar
1/4 teaspoon lemon juice
pinch salt
2 egg whites
Heat oven to 350 degrees. Butter and sugar 4 individual souffle dishes (1-cup capacity).
Peel peach and cut into thin slices. Sprinkle with 1 tablespoon of sugar and the lemon juice.
Beat egg whites with salt until they hold soft peaks.
Gradually beat in the remaining 1 tablespoon sugar and continue beating until the whites hold stiff peaks.
Gently fold in peach slices.
Divide among dishes and smooth tops.
Bake until puffed and browned, about 18 minutes. Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per serving: 43 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Meringue Crust
Recipe By : My files
Serving Size : 1 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Pies & Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar -- superfine
1/2 teaspoon vanilla
Spray 9" pie plate with vegetable oil spray. Combine whites,
cream of tartar
and salt in large bowl. Beat to soft peaks. Gradually
beat in sugar. Add vanilla. Beat till stiff and shiny. Spread
in pie plate.
Using the back of a spoon form a decorative rim. Ba
ke 1 hour, 15 min. at 275F till firm and crisp. Cool on a rack.
- - - - - - - - - - - - - - - - - -
NOTES : Keeps up to 1 week in fridge.
Mincemeatless Tartlets
5 Points / Serving
8 Servings-dairy-free
* 2 tart apples, peeled, cored and chopped
* 1/2 cup raisins
* 1/2 cup golden raisins
* 1/2 cup dried apricots, chopped
* 1/2 cup dried cranberries or cherries
* 1/2 cup apple cider vinegar
* 1/4 cup packed light brown sugar
* Zest of 1 lemon
* 1 tsp. ground cinnamon
* 1 tsp. ground cloves
* 1 tsp. ground allspice
* 1 cup walnuts or pecans, coarsely chopped
* 2 Tbs. cognac
* 8 frozen phyllo dough tart shells, baked as directed
*
In large bowl, combine apples, raisins, apricots and cranberries or cherries.
In large saucepan, bring vinegar to a boil and add brown sugar, lemon zest,
spices and dried fruit mixture. Reduce heat and simmer, stirring occasionally,
for about 30 minutes (add 1/2 cup water if liquid evaporates too quickly).
Remove pan from heat, stir in nuts and cognac and set aside to cool.
Fill baked tart shells with cooled fruit mixture and serve.
PER tart:
263 CAL
5 G PROT
10 G TOTAL FAT (1 SAT. FAT)
41 G CARB.; 0 MG CHOL
52 MG SOD.
3 G FIBER
No Bake Pumpkin Pie an Easy Holiday Treat
If you are planning to spend hours in the kitchen this Thanksgiving, here is a dessert option that will save you some time. This recipe remake for No Bake Pumpkin Pie is quick and delicious. It not only saves time, it saves on fat and calories, too.
Ingredients:
• 2 small boxes (3.4 ounces) instant cheesecake flavor pudding mix
• 1 small box (3.4 ounces) instant French vanilla pudding mix
• 1 (15-ounce) can pumpkin
• 2 1/4 cups skim milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 reduced-fat graham cracker crust
• Fat-free whipped topping
Preparation:
1. In a large mixing bowl, combine pudding mixes. Stir well to combine. Add pumpkin, skim milk, cinnamon and pumpkin pie spice. Use an electric mixer on low speed or wire whisk to combine ingredients thoroughly.
2. Pour the mixture into the pie crust, forming a slight mound in the center of the pie. Refrigerate for at least 8 hours. Garnish each slice with a dollop of whipped topping. Makes 8 servings.
Nutritional Analysis
per serving:
Recipe Remake:
297 calories, 4 grams fat
Calories from Fat: 12%
Cholesterol: 0 mg
Carbohydrate: 48 grams
Protein: 3 grams
Sodium: 652 mgs
Fiber: 2 grams
OATMEAL PIE CRUST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Pies & Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Flour
1/2 cup Quick rolled oats
1/2 teaspoon Salt
4 tablespoons Vegetable oil
3 tablespoons Ice water (3 to 4 tb)
Combine flour, rolled oats and salt in mixing bowl. Slowly drizzle
in oil, mixing with a fork until mixture resembles fine crumbs.
Add ice water slowly until mixture begins to form a ball. Pat
into 9 inch pie plate. Bake according to filling recipe.
For baked pastry shell: Poke pastry with fork in several places.
Bake at 400F 10 min until light golden brown.
1/6 pie crust without filling 1 starch choice, 2 fats & oils
choices 15 g carbohydrate, 3 g protein, 10 g fat (162 cal)
Old Fashioned Pecan Pie
Ingredients•
Reduced-fat pie crust, unbaked •
1/2 cup light brown sugar •
1 cup plus 2 tbsp light corn syrup •
1 tbsp all-purpose flour •
1/4 cup buttery flavored spread •
3 large eggs •
1 tbsp vanilla •
1 tbsp imitation butter flavoring •
2/3 cup pecan pieces
Preparation:1. Preheat oven to 425 degrees. 2. Spray unbaked pie crust with butter-flavored spray and set aside. 3. In a medium mixing bowl, prepare pie filling by combining 1/2 cup light brown sugar with 1 cup plus 2 tablespoons light corn syrup. Add 1 tablespoon of all-purpose flour, 1/4 cup of buttery-flavored spread and 3 large eggs. Stir until the sugar dissolves (about a minute). 4. Stir in 1 tablespoon of vanilla and 1 tablespoon imitation butter flavoring. 5. Pour pecan pieces evenly into the bottom of the unbaked pie crust. Pour the filling over the pecans and bake the pie for about 40 minutes. Halfway through baking, cover the edge of the pie crust with aluminum foil to keep it from becoming too brown. ...so enjoy!
Pumpkin Angel Food Cake
1 pkg. 1-step angel food cake mix
1/2 C. canned pumpkin
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves (or slightly less)
Heat oven to 350 degrees. Prepare cake mix as directed on package, except remove 1 cup of the batter and place in a medium bowl. Fold the pumpkin and the spices into the 1 cup of reserved batter. Cake may be baked in either an ungreased tube or bundt pan or in 2 ungreased loaf pans. Bake at 350 degrees for 33-35 minutes. Cool about 1 hour in the pan before removing!
3 points per serving, 12 servings total
Pumpkin-Spice Bundt Cake
Recipe By : Cooking Light Oct'97 - 5 Points
Serving Size : 16 Preparation Time :0:50
Categories : Desserts Cakes
Holiday Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups pumpkin puree, fresh or canned
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup stick margarine -- softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons brown sugar -- dark or light
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
3. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended(about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
4. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Yield: 16 servings (serving size: 1 slice).
Calories 248(22% from fat); Fat 6.1g(sat 1.2g. mono, 2.6g. poly, 1.9g.); Protein 3.7g; Carb 44.8g; Fiber 1.2g; Chol 0mg; Iron 1.7mg; Sodium 194mg; Calc 70mg.
- - - - - - - - - - - - - - - - - -
NOTES : Cooking Light Oct. '97 The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.
Pumpkin Cake with Cream Cheese Glaze
1 1/2 c sugar
1/2 c butter, softened
3/4 c egg subtitute
1 tsp vanilla extract
1 (15 ounce) can pumpkin
3 c sifted cake flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Cooking spray
Glaze:
1/2 c powdered sugar
1/2 c (4 ounces) 1/3 less fat cream cheese, softened
1/2 tsp vanilla extract
3 TBSP orange juice
Preheat oven to 350 to 325 if using Bundt cake pan
For cake place sugar and butter in large bowl, beat with mixer until well blended (about 5 minutes). Add egg substitue, 1/4 cup at a time, beating well after each addition. Beat is 1 tsp vanilla and pumpkin.
Lightly spoon flour into measuring cup and level with a knife. Sift. In a separate bowl combine flour and next 6 ingredients (flour through nutmeg) stirring well with a whisk. Fold mixture into pumpkin mixture.
Spoon batter into 10-inch tube pan or bundt pan sprayed with cooking spray. Bake at 350 (325 for bundt pan) for about 55 minutes or until toohpick inserted in center comes out clean. Cool in pan 10 minutes. remove from pan and place on wire rack.
Prepare glaze by placing powdered sugar and cream cheese in a bowl, beat with a mixer at medium speed until well blended. Beat in 1/2 tsp vanilla. Add orange juice, 1 TBSP at a time beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.
Yield 16 servings
236 calories
7.5 g fat
1.5 g fiber
Note: I just sprinkled with powdered sugar and it was good.
PUMPKIN CHEESE CAKE
4 Ounces Fat-free Cream Cheese
1 Tablespoon milk, skim
1 Tablespoon sugar
1 1/2 Cups fat free whipped topping
1 Reduce Fat Graham Cracker Crust
1 Cup milk, skim
2 Packages Fat free Pudding
1 (14.5 OZ) Can Pumpkin, or 1 1/2 Cups
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/4 Teaspoon cloves
Mix cream cheese, milk and sugar in a bowl
until blended. Gently stir in Whipped topping.
Spread on Bottom of Pie Crust. Pour 1 cup milk
into a bowl add pudding. Beat until Blended.
Stir in Pumpkin and spices until blended. Spread
over the cream cheese mixture.
SERVINGS CALORIES FAT PROTEIN CARBS
8 146 1 g 2 g 11 g
FIBER CHOL IRON SODIUM CALC
0 g 1 mg 0 mg 45 mg mg
Serving Size 1/8 of Pie
WW POINTS: 3
Pumpkin Cheese Pie is an Old Favorite with a New Twist
Thanksgiving is just around the corner and you're probably already planning your holiday menu. The traditional Thanksgiving meal, complete with all the trimmings, is laden with fat and calories. But there is something about enjoying those traditional foods that brings back special memories of holidays past. But with a few changes, you can trim the fat from some of your holiday favorites and create some new holiday traditions. This recipe remake for pumpkin cheese pie shows you how.
Ingredients:
• Ready-prepared graham cracker pie crust
• 2 (8 ounce) packages fat-free cream cheese
• 1 tbsp all-purpose flour
• 1/2 cup fat-free ricotta cheese
• 1/2 cup plus 2 tbsp sugar
• 1 tsp vanilla
• 3 large egg whites
• 1/2 cup canned, mashed pumpkin
• fat-free whipped topping
Preparation:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine cream cheese, flour, ricotta cheese, sugar and vanilla. Add egg whites and mix on medium speed of an electric mixer until the ingredients are combined. Since this is a very delicate mixture, be careful not to overmix the cheese.
3. When mixture is combined, remove 1 1/2 cups of the batter and stir in 1/2 cup of canned, mashed pumpkin along with 1 tablespoon pumpkin pie spice. Mix until well-combined. Pour plain cream cheese batter evenly into pie crust. Top with pumpkin batter and bake for 35 to 40 minutes or until the center is almost set.
4. Cool and refrigerate overnight before serving. Garnish each slice with a dollop of whipped topping, if desired. Makes 8 slices.
Nutritional Analysis:
Per Slice
Recipe Remake:
226 calories, 4 grams fat
Original Recipe:
440 calories, 12 grams fat
Calories from Fat: 16%
Cholesterol: 5 mgs
Carbohydrate: 38 grams
Protein: 10 grams
Sodium: 461 mgs
Fiber: 1 gram
Pumpkin Cheesecake
9 graham crackers (2 1/2" squares), made into crumbs
1 cup low-fat (1%) cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
1/2 cup sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
One 15-ounce canned pumpkin puree
1. Preheat the over to 350 degrees F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.
2. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended.
Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spiderweb.
3. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.
Per serving: 218 Calories, 4 g Total Fat, 2 g Saturated Fat, 11 mg Cholesterol, 344 mg Sodium, 33 g Total Carhohydrate, 1 g Dietary Fiber, 12 g Protein, 138 mg Calcium. Points per serving 4. Makes 6 Servings.
Pumpkin Chiffon Pie
Prep: 20 min, Cook: 10 min, plus refrigeration time.
• 8 gingersnap cookies, crushed very finely
• nonstick cooking spray
• 1/2 cup sugar
• 1 cup evaporated skim milk
• 1 envelope unflavored gelatin
• 1-1/4 tsp. ground ginger
• 1 large egg yolk
• 1 lb. canned pumpkin
• 3 large egg whites
• 1/4 tsp. cream of tartar
Place cookie crumbs in a 9 inch pie pan that has been coated with cooking spray. Move pan around until entire surface has been coated with cookie crumbs. Refrigerate. Combine half the sugar with 1/4 cup evaporated milk in a saucepan. Sprinkle with gelatin and ginger. Set aside 5 minutes. Cook mixture over medium low heat 5-6 minutes, stirring frequently until sugar is dissolved. Remove from heat.
Combine remaining milk with egg yolk in another mixing bowl. Whisk vigorously until mixed thoroughly. Whisk in hot gelatin mixture. Pour mixture back in same saucepan. Cook over low heat, stirring constantly, about 3 minutes or until mixture begins to thicken. Do not boil. Stir in pumpkin and mix thoroughly. Cover and transfer to refrigerator. Chill 30 minutes, stirring occasionally, until mixture thickens.
Combine egg whites and cream of tartar in a large clean bowl. Using clean beaters, beat at medium speed until mixture is foamy. Add remaining sugar. Increase speed to high and beat until egg whites hold soft peaks. Fold egg whites into pumpkin mixture. Transfer to ginger crust and refrigerate at least 6 hours before serving.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 143, fat 1.9g, 12% calories from fat, cholesterol 41mg, protein 6.0g, carbohydrates 26.5g, fiber 1.8g, sugar 20.7g, sodium 133mg, diet points 3.2.
Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.2, Sugar: 1.1, Very lean meat protein: 0.4
Pumpkin Cream Mousse - 2 Points
Recipe By : Sue B's WW Meeting
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Ww Meetings Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package sugar-free white chocolate pudding
2 cups skim milk
1 small can pumpkin
1 teaspoon pumpkin pie spice
1 cup fat-free Cool Whip
Mix pudding and milk together. Add pumpkin and pumpkin pie spice and mix well. Fold in fat-free Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes. Each serving:2 Points *Variation: Use vanilla sugar-free pudding mix in place of the white chocolate pudding.
Pumpkin Crème Brûlée
When making this dessert it is important to place the cooked custards on a baking sheet after removing them from the water bath so that they can all be placed easily and safely under the broiler at the same time.
Ingredients
2 eggs
2 egg whites
1 cup canned pumpkin
1/3 cup fructose
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup canned evaporated skim milk
3/4 cup (2 percent) milk
1 1/2 teaspoons vanilla extract
8 teaspoons sugar
Directions
1. Preheat the oven to 300°F.
2. Spray eight 3-inch ramekins or custard cups with non-stick cooking spray and set aside.
3. Combine the eggs and egg whites in a bowl and lightly whisk them together. Stir in the pumpkin, fructose, salt, and cinnamon. Add the milks and vanilla and mix well.
4. Fill each prepared ramekin with 1/2 cup of the mixture.
5. Place the ramekins in a baking dish and add enough boiling water to come up to level of the filling in the cups.
6. Bake in the preheated oven for 40 minutes, or until a knife inserted in the centre comes out clean.
7. Remove from the oven, carefully lift out of the water bath, and place on a baking sheet. Preheat the broiler.
8. Evenly spread 1 teaspoon of the sugar on top of each custard. Place the custards under the broiler until the sugar liquefies and turns a dark caramel colour.
Serve at once.
Makes 8 servings
Each 1/2-cup serving contains approximately:
Calories: 140
Fat: 2 g
Cholesterol: 58 mg
Sodium: 160 mg
Carbohydrates: 25 g
Protein: 6 g
I made these without the sugar crust and added a dollop of LF whipped topping to make a crustless pumpkin pie dessert. YUUUMMMMMMM
3 POINTS
Pumpkin Custard Pudding - 3 points
2 cups (one 15 oz can) pumpkin
1 1/2 cups (one 12 oz can) Carnation Evaporated Skim Milk
2 teaspoons vanilla extract
2 1/2 teaspoons pumpkin pie spice
1/2 cup pourable Splenda or Sugar Twin
1/2 cup + 1 tablespoon Bisquick Reduced Fat Baking Mix
2 tablespoons reduced-calorie margarine
2 eggs or equivalent in egg substitute
Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine pumpkin, evaporated skim milk, vanilla extract, and pumpkin pie spice. Add Splenda, baking mix, margarine and eggs. Using an electric mixer, mix on HIGH until mixture is smooth. Pour into prepared container and cook on LOW for 6 to 8 hours. Mix gently before serving.
3 points per serving
156 calories - 4 gm fat - 3 gm fiber
Pumpkin Impossible Pie
From the kitchen of MIMAMO
servings | 8
estimated POINTS per serving | 1
course | Desserts
Ingredients
1/2 C Bisquick Reduced Fat Baking Mix
1 C Egg Beaters
15 oz canned pumpkin
1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
2 C fat-free milk
3/4 C Splenda No Calorie Sweetener
Instructions
Preheat oven to 350 degrees.
Combine all ingredients and mix on high for 3 minutes. Pour into a non-stick pie pan that has been spritzed with Pam and dusted with baking mix.
Bake one hour. Cool and refrigerate.
Serve with Cool Whip Free.
Special Notes
A crustless pumpkin pie that is wonderful. You will have enough batter to make one large pie or two smaller 9" pies.
Points for entire recipe = 8, so you can have 1/8 large pie or 1/4 medium pie for 1 pt plus count as a veggie!
Original recipe courtesy of OVC's Mary Beth Roe; recipe reductions by Michelle.
Pumpkin Pie
4 large sheets phyllo dough
Cooking spray
1/2 cup dark brown sugar
1 tsp ginger
1 tsp cinnamon
1/4 tsp ground cloves
1 tsp cornstarch
Pinch of salt
1 1/2 cups canned pumpkin purée
1 1/2 cups evaporated fat-free milk
1/2 cup egg substitute
1 tsp vanilla extract
1. Preheat oven to 350°F (175°C). Lightly coat a 9-inch (23 cm) round pie pan with cooking spray.
2. Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
3. Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
4. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.
Number of servings: 8
POINTS per serving: 2
Nutritional profile per serving: Calories 132.9, Protein 6.7g, Fat 1.4g, Saturated fat 0.4g, Carbohydrate 23.8g, Fiber 1.7g, Cholesterol 1.9mg, Iron 1.7mg, Sodium 171.2mg, Calcium 171.7mg
Pumpkin Pie Wontons
This recipe is the winner in this month's "Vegetarian Times". They look delicious, are easy to make & are 1 point per serving! I had to share with y'all...
Makes 16
1 cup canned pumpkin
2 Tbs maple syrup
3 Tbs brown sugar
1 Tbs pumpkin pie spice
16 packaged wonton wrappers
cinnamon & sugar for dusting
1. Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl.
2. Place wonton wrapper on flat surface. Spoon 1 Tbs of filling into center. Moisten edges of wonton w/ water & fold in half to form triangle. Press edges to seal. Repeat w/ remaining wontons.
3. Arrange prepared wontons on ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them w/ sugar & cinnamon.
4. Bake until golden (@ 15 minutes). Turn over and bake another 2 minutes.
Per wonton: 75 cal, 3g prot, 0 fat, 16g carb, 3mg chol, 138mg sodium, 1g fiber
Enjoy! I know I'll be taking these to all my holiday gatherings this year.
Pumpkin-Spice Dessert
course | Desserts
servings | 12
POINTS per serving | 4
Ingredients
1 cup(s) Bisquick Reduced-Fat Baking Mix
1/2 cup(s) uncooked quick oats
1/2 cup(s) packed light brown sugar
2 tbsp I Can't Believe It's Not Butter! Light Soft Margarine
1 cup(s) canned pumpkin
1 cup(s) Carnation Fat-Free Evaporated Milk
1/2 cup(s) fat-free egg substitute
3/4 cup(s) Splenda No Calorie Sweetener
1/2 tsp table salt
2 tsp pumpkin pie spice
1/2 cup(s) pecan halves
1/2 cup(s) packed light brown sugar
2 tbsp I Can't Believe It's Not Butter! Light Soft Margarine
Instructions
Heat oven to 350ºF. Mix Bisquick, oats, 1/2 cup brown sugar and 1/4 cup margerine until crumbly. Press in ungreased rectanglar pan, 13x9x2 inches. Bake 10 minutes; cool slightly. Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and margerine until crumbly; sprinkle over pumpkin filling. Bake 15 to 20 minutes longer or until filling is set. Cool completely.
Special Notes
This recipe is from the Betty Crocker Website, although I have made it more WW frie
SWEET POTATO PIE --Points: 5
From: http://www.24hourfitness.com
Serves: 8 (225 Calories 7g Fat 2g Fiber)
1 egg white
2 eggs
3 medium sweet potatoes, cooked and peeled
1/4 cup brown sugar
1 (8 ounce) can crushed pineapple, undrained
3/4 cup evaporated skim milk
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 uncooked pie crust (9 inch)
Preheat oven to 425 degrees. Beat egg whites and eggs with wire whisk. Mash sweet potatoes with a potato masher and combine with the egg mixture. Add remaining ingredients and mix well to combine. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake another 45 minutes. A knife inserted in the center of the pie should come out clean when pie is done.
Watergate Salad
1 small pkg. Instant Jello Pistachio flavor, fat free, sugar free pudding
1--20 oz. can crushed pineapple in its own juice...undrained
1/2 c. mini marshmallows
1/4 c. chopped walnuts
1 & 1/2 c. Cool Whip...lite...thawed
Combine pudding mix, pineapple, marshmallows and nuts in large bowl; mix well. Gently stir in whipped topping; refrigerate until ready to use.
Makes 4 1/2 cups or 9 servings. 1/2 cup = 2 pts. Diabetic Exchanges per serving..1 & 1/2 Fruit, 1 FAt.
Winter Fruit Turnover 6 servings @ 2 pnts
1 tsp cornstarch
1 tbsp water
2 Granny Smith apples, peeled and chopped
2 pears, peeled and chopped
2/3 cup water
1/3 cup brown sugar
1/4 tsp cinnamon
1/8 tsp ground nutmeg
6 phyllo dough sheets
1. Preheat oven to 375°F (190°C). Coat a baking sheet with cooking spray and set aside.
2. To make filling: Dissolve cornstarch and 1 tablespoon water in a measuring cup and set aside.
3. In a medium sauce pan, combine apples and pears and 2/3 cup water. Cook and stir on high heat until mixture comes to a boil. Reduce heat and simmer 5 minutes.
4. Stir in brown sugar, cinnamon and nutmeg. Simmer, stirring frequently, for 5 more minutes.
5. Add cornstarch mixture to fruit mixture; bring to a boil and boil for 1 minute.
6. Place one sheet of phyllo dough on a large piece of wax paper and fold it in half lengthwise. Coat folded sheet with cooking spray. Keep remaining phyllo dough sheets covered with a damp cloth to prevent them from drying out.
7. Spoon about a 1/3 cup of the apple mixture about an 1-inch (2.5 cm) from one end of folded strip. Fold end over apple filling at a 45-degree angle. Continue folding to form a triangle that encloses all of filling. Repeat with remaining sheets of phyllo dough.
8. Place turnovers on baking sheet and bake about 8 to 10 minutes. Remove from oven and cool on a wire rack.
Number of servings: 6
POINTS per serving: 2
Nutritional profile per serving: Calories 148.2, Protein 1.7g, Fat 1.5g, Saturated fat 0.3g, Carbohydrate 33.5g, Fiber 3.0g, Cholesterol 0.0mg, Iron 1.0mg, Sodium 94.4mg, Calcium 19.4mg
1 point Meringue Shell
3 egg whites, room temperature (1 point)
½ cup sugar ( 8 points)
Preheat oven to 300. Lightly grease 9-inch pie pan. Beat egg whites until foamy. Gradually add sugar a tablespoon at a time and continue to beat until moist and stiff peak forms when beater is withdrawn. Spoon into pie pan so that it covers bottom and sides. Bake for 1 hour until light brown. Cool before filling. Good filled with fresh fruit. If desired, top with fat free Cool Whip.
Serves 8
Calories 70.41
Fat 0g
Fiber 0g
Points per serving 1.13
1pt biscuit
This is a really good 1pt biscuit recipe:
6T. Self-rising flour;
3T. skim milk;
1 1/2 t. FF Plain yogurt.
Preheat oven to 425. Mix inged., drop onto sprayed pan. Bake 10-13 minutes. Makes 2 biscuits 1pt ea. Sometimes I use LF buttermilk instead of the skim milk and yogurt. I roll the dough and make one big biscuit for 2pts. Hope you enjoy these biscuits, I think they are very good.
You can make your own self-rising flour by adding 1 tsp. of baking powder and 1/4 tsp. salt to a cup of flour.
ANGEL BISCUITS
they sound strange, but they're great at supper
1 cup self-rising flour
1/2 cup skim milk
2 Tbsp. reduced fat mayo
combine in bowl. Bake in muffin tin at 400 for 15-20 min
Yields 8, 2 points per biscuit
----you can also sub self-rising cornmeal for the flour to make corn muffins.
Buttermilk-Sage Breadsticks ( 2 points)
Recipe By :Cooking Light, Sept 1994, page 112
Serving Size : 14 Preparation Time :0:06
Categories : Cooking Light
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons rubbed sage
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 package 50%-faster-rising dry yeast
2 tablespoons vegetable shortening
2/3 cup very warm nonfat buttermilk -- 120 to 130 degrees
2 teaspoons nonfat buttermilk
Vegetable cooking spray
Place first 7 ingredients in food processor; pulse 6 times or until blended.
With processor running, add shortening through food chute; process 15
seconds. With processor running, slowly add 2/3 cup warm buttermilk through
food chute; process until dough leaves sides of bowl and forms a ball.
Turn dough out onto a floured surface, and knead lightly 5 times, and shape
into a ball. Roll dough into a 14 x 6-inch rectangle, and cut dough into 14
(1-inch-wide) strips. Brush strips with 2 teaspoons buttermilk. Gently pick
up both ends of each strip, and twist dough. Place twisted strips of dough 1
inch apart on a baking sheet coated with cooking spray.
Cover and let rise in a warm place (85 degrees), free from drafts, 20
minutes or until puffy. Bake at 425 degrees for 12 minutes or until golden.
Remove from pan; let cool on a wire rack. Yield: 14 breadsticks (serving
size: 1 breadstick).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 92 Calories; 2g Fat (21.3% calories
from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Buttermilk Biscuits ( 2.5 points)
Recipe By :Cooking Light, Sept 1993, page 110
Serving Size : 12 Preparation Time :0:06
Categories : Cooking Light
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
10 teaspoons chilled stick margarine -- cut into pieces
3/4 cup 1% low-fat buttermilk
Combine flour and next 3 ingredients in a bowl; cut in chilled margarine
with a pastry blender until the mixture resembles coarse meal. Add
buttermilk, and stir just until dry ingredients are moistened.
Turn dough out onto a floured surface; knead 4 or 5 times. Roll dough to a
1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on a baking
sheet. Bake at 450 deg for 12 minutes or until golden. Yield: 1 dozen
(serving size: 1 biscuit).
Cooking Light Pie Crust
A slurry is a mixture of flour and liquid (water and vinegar in this recipe), It's the key to this tender low-fat crust.
1 cup all-purpose flour, divided
3 T. ice water
1/2 t. cider vinegar
1/4 t. salt ( I used 1/2 t.)
1/4 c. vegetable shortening
cooking spray
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1/4 c. flour, ice water and vinegar, stirring with a whisk until well-blended.
2. Combine 3/4 c. flour and salt in a bowl; cut in shortening with a pastry blender or 2 knifes until mixture is moist and crumbly (do not form ball). Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 inch circle; place dough in freezer for 10 minutes or until the plastic wrap can be easily removed.
3. Remove one sheet of the plastic wrap; fit dough into a 9-inch pie plate or a 9-inch round removable-bottom tart pan coated with cooking spray. Remove the plastic wrap. Press dough against bottom and up sides of pie plate or pan. Fold edges under and flute decoratively.
For Bake Pasty Crust: Preheat oven to 400 degrees. Line bottom of pie with pie weights or dried beans. ( I just poke holes with a fork all over mine) Bake at 400 for 20 minutes or until lightly browned. Remove pie weights and cool on a wire rack.
Yield 1 (9-inch) crust (serving size 1/8 crust)
Calories 100 Fat 5.5 grams Fiber 0.4 grams. Total points per serving 2
For double crust use: 2 c. flour 1/3 c. ice water 1/2 t. salt, 1/4 c chilled stick margarine or butter, cut into small pieces, 1/4 c. vegetable shortening. Mix 1/3 c. flour and ice water, stirring with a whisk until well blended. Combine 1 2/3 c. flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture and toss with a fork until moist. Divide in half and do as directly for single crust.
Calories 169 Fat 9 gms Fiber 0.7 gms 4 pts per serving
Cranberry-Pumpkin Bread
Recipe By: Healthy Kids
Serving Size: 12
Points: 4
nonstick vegetable spray
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin, canned
1/4 cup margarine -- melted
1/3 cup applesauce, unsweetened
1/2 cup egg substitute
1 package dried cranberries -- (6 ounce)
Preheat oven to 350 degrees. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving.
Per Serving: 192 Calories; 5g Fat; 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 357mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
Easy Cheesy Crescents (2 WW Points)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads and Sides
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shredded reduced-fat Cheddar cheese (4
ounces)
1/2 cup nonfat Ricotta cheese
2 egg whites
OR
1/4 cup fat-free cholesterol-free egg product
1/4 cup fat-free buttermilk
1/4 cup reduced-fat sour cream
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Heat oven to 425º. Spray cookie sheet with nonstick cooking spray. Mix cheeses,
egg whites, buttermilk and sour cream in large bowl. Stir in flour, baking
powder and salt until dough leaves side of bowl.
Divide dough in half. Turn each half onto lightly floured surface; gently roll
in flour to coat and shape into ball. Pat or roll each ball into 9-inch circle.
Cut each circle into 6 wedges. Roll up wedges, starting at wide end. Place
rolls with points underneath on cookie sheet; curve slightly.
Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet. Cool on
wire rack.
____________________
Per serving: 115 Calories (kcal); 2g Total Fat; (14% calories from fat); 7g
Protein; 17g Carbohydrate; 7mg Cholesterol; 261mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Fat Free Craisin Pumpkin Bread
Serves: 24
Points: 3
16 oz. canned pumpkin 3-1/3 c. flour
1 c. egg substitute 1 t. baking powder
1-1/3 c. sugar 1-1/2 t. baking soda
1-1/3 c. brown sugar 1-1/2 t. cinnamon
2/3 c. water 1/2 t. pumpkin pie spice
1/3 c. Lighter Bake* 2/3 c. Craisins
1/3 c. lite applesauce
*If unable to find Lighter Bake, then this can be half
apple butter and half baby prunes.
Preheat oven to 350. Lightly spray 2 loaf pans with
nonfat cooking spray. In large bowl, combine
pumpkin, egg substitute, sugar, brown sugar, water,
lighter bake, and applesauce--blend until smooth.
Add flour, baking powder, baking soda, cinnamon, &
pumpkin pie spice--blend until dry ingredients are
moistened. Fold in Craisins. Divide batter between
2 loaf pans. Bake in preheated oven 1 hour and 15 min. , until a knife inserted in the center comes out clean. Cool several minutes before removing from pans; cool completely before slicing.
Calories: 180 Exchanges:
Carbohydrate: 43 grams 1 starch
Cholesterol: 0 mg. 1-2/3 fruit
Dietary Fiber: 1 gram
Protein: 3 grams
Sodium: 85 mg.
Graham Cracker Pie Crust - 1 POINT
2 tablespoons sugar
1 tablespoon nonfat margarine -- chilled
1 egg white
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
cooking spray
Preheat oven to 325. Combine sugar, margarine & egg white in a bowl; beat at med. speed of mixer til blended. Add crumbs & cinnamon; toss with a fork til moistened. Press crumb mixture into a 9" pie plate coated with cooking spray. Bake for 20 minutes or til lightly browned; let cool on wire rack.
YIELDS: 1 - 9" PIE CRUST = 8 SERVINGS = 1 POINT PER SERVING
Per Serving: 77 Calories; 1g Fat (16.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
Graham Crumb Crust for Pies
Recipe By: "More Splendid Desserts" by Jennifer Eloff
Serving Size: 8 Preparation Time :0:00
Categories: Pies Sugar-Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Grape Nuts cereal
2/3 cup graham cracker crumbs
1/3 cup Splenda
1/4 cup diet margarine -- melted
In blender or small food grinder, blend cereal into fine crumbs;
transfer to bowl. Stir in graham cracker crumbs, Splenda and margarine
with a fork. Press into 9-inch glass pie dish and 1 inch up sides. Bake
in 350 degree F oven for 10 minutes. Cool.
Variations:
Oreo Crumb Crust for Pies: Substitute 1/2 cup Oreo crumbs for the graham
cracker crumbs. Add 1 tablespoon cocoa and 1 extra tablespoon Splenda.
Vanilla Crumb Crust for Pies: Substitute crushed vanilla wafers for the
graham cracker crumbs.
- - - - - - - - - - - - - - - - - -
Per serving (by MasterCook and excluding the GrapeNuts) 56 cals, 3.5 g
fat, 1.4 g monounsaturated, 1.3 g polyunsaturated, 5.9 g CHO, 0.2 g
fiber, 0.5 g protein.
Lemon-Glazed Cranberry Rolls - 3 Points
Recipe By : Simple Goodness
Serving Size : 12 Preparation Time :0:15
Categories : Breads Breakfast Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pizza crust dough, refrigerated -- 10-ounce
1/2 cup orange marmalade
2/3 cup cranberries -- dried
cooking spray
1/2 cup sifted powdered sugar
1 1/2 teaspoons lemon juice
1 teaspoon hot water
1. Preheat oven to 375 degrees.
2. Unroll pizza dough, and pat into a 12 x 9 inch rectangle. Spread marmalade over dough, leaving a 1/2-inch border. Sprinkle cranberries over marmalade, pressing gently into dough. Beginning with a "long side", roll up jelly-roll fashion; pinch seam to seal(do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, into muffin cups coated with cooking spray. Bake at 375 degrees for 15 minutes or until golden. Remove rolls from pan, and place on a wire rack.
3. Combine powdered sugar, lemon juice, and hot water in a small bowl, stirring until smooth. Drizzle icing over warm rolls. Yield: 1 dozen (serving size: 1 roll).
NOTE: Substitute 1/3 cup apple jelly for the orange marmalade and 2/3 cup raisins for the cranberries, if desired.
Selections: 1 B, 50 C; Points: 3
Per serving: CAL 155 (6% from fat); PRO 2.9g; FAT 1g(sat 0.3g); CARB 34.7g; FIB 3g; CHOL 0mg; IRON 0.3mg; SOD 229mg; CALC 15mg.
Light Pie Crust Recipes
2 crust pie dough
1-1/2 c. flour,
1 tsp. baking powder,
1/8 tsp. salt,
1/8-cup part-skin ricotta,
3 Tb. 1%milk,
1 egg white,
2 Tb. vegetable oil.
Blend dry ingredients in food processor. Add remaining ingredients, pulse until dough holds together. Gather into a ball, wrap in plastic and refrigerate for 1 hour or more. Makes sufficient dough for 9" double-crust pie. 1/8 = 3 points.
Light Pie Pasty,
single crust, 2 points for 1/8 of pie
1 cup flour, divided,
3-1/2 Tb. ice water,
1 tsp. sugar,
1/4 tsp salt,
3 Tbsp. veg. shortening
Combine 1/4 cup flour and ice water, stirring until well blended. Set aside. Combine remaining flour with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles meal. Add ice water mixture. Blend until dry ingredients are moistened. Press mixture into a 4-inch circle on plastic wrap. Cover with additional wrap. Roll dough, still covered into an 11-inch circle. Chill at least 10 minutes or until plastic wrap can be removed. Coat 9" pie plate with cooking spray, remove top sheet of wrap, fold edges under, and flute. Bake at 400 degrees for 15 minutes. Cool. 1/8 of crust = 2 points. I forgot to add that
Low fat Pumpkin Bread
This recipe makes a lovely, low fat loaf
1 cup prune puree (recipe follows)
1 cup packed brown sugar
1 cup granulated sugar
Egg substitute, to equal 4 large eggs*
1 cup (1/2 of one 16-ounce can) pumpkin puree
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon each baking soda and cinnamon
1/2 teaspoon each salt and ground cloves
1/4 teaspoon each ground ginger and nutmeg
Preheat oven to 350 degrees. In mixer bowl blend prune puree with sugars. Beat in egg substitute and pumpkin just to blend. In bowl combine remaining ingredients; add to mixer bowl. Blend thoroughly. Spray two 8 1/2 - x 4 1/2-inch loaf pans with vegetable cooking spray. Spoon bread mixture into pans, dividing equally. Bake 1 hour until pick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool on racks. Breads can be wrapped tightly in foil and frozen up to 1 month.
Makes 2 loaves, 16 slices per loaf
Prune Puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Makes 1 cup
*5 large egg whites and 1 large egg can be substituted for the egg substitute.
Nutritional Information Per Slice: 106 calories; 2 g protein; 0.4 g fat; 24 g carbohydrate; 0.9 g fiber; 0 mg cholesterol; 97 mg sodium.
Low-POINTS Piecrust
Prep Time | 10 min.Cook Time | 30 min.Level of Difficulty | Moderate desserts | Our renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.
Ingredients
1 cup all-purpose flour
1 Tbsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or 3 Tbsp (depending on dough)
Instructions
1. Preheat oven to 400ºF.
2. Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
3. Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; poke the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
4. Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
POINTS
Serves | 8
POINTS per serving | 2
Melt-In-Your-Mouth Quick Biscuits – 1 point
( I got this recipe from a cook book I got at the library. It's called Smart Breakfasts by Jane Jinderlehrer.)
1 1/2 cups whole wheat pastry flour
2 tablespoons wheat germ
2 tablespoons oat bran
1 tablespoon baking powder
1 tsp. vegetable seasoning
2 tablespoons poppy seeds
1/4 cup reduced carlorie mayonnaise
1 cup skim milk.
Preheat oven to 450.
In a mixing bowl, sift the flour, wheat germ, oat bran, baking powder, and seasoning. Stir in the poppy seeds, mayonnaise, and milk. Mix to combine ingredients. Batter will be the consistency of thick cream.
Drop by tablespoonfuls onto a large, ungreased sheet.
Bake for 10 minutes of until golden brown. Makes about 20 biscuits.
Each biscuit provides 52 calories, 2 grams protein, 1 g fat (no mention of fiber but I'm assuming at only 52 calories and with the wheat germ and oats, they are only one point
Mincemeat Bran Muffins
3 c. All-Bran with extra fiber
2 1/2 c. water
2 tsp. baking powder
1 box Sun-Maid Honey Raisin Bran muffin mix, dry (including raisin pouch)
1 2/3 c. Wilderness brand mincemeat pie filling (comes in a can)
Mix All-Bran with water and let sit for 5 minutes. Combine all other ingredients, including the pouch of raisins from the muffin mix. 350 degrees for 18-20 min.
totals for the entire recipe:
3080 calories
28.5 fats
105 fibers
if you make 20 muffins nice sized muffins, each muffin is
154 calories
1.4 fats
5 fibers
Calculates as 2 points each
Mom's Banana Bread
1 cup Sugar
1/4 cup Light Butter, softened
1 2/3 cups mashed ripe Banana (about 3)
1/4 cup Skim Milk
1/4 cup Low-Fat Sour Cream
2 large Egg Whites
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
Preheat oven to 350 degrees.
Combine sugar and butter in a bowl, beat at medium speed until
blended.
Add bananas, milk, sour cream and egg whites, beat and set aside.
In a separate bowl, add flour, baking soda and salt, mix well.
Add dry ingredients to cream mixture, beat until well blended.
Spoon batter into a 9 inch pan, coated with cooking spray.
Bake for 1 hour 10 minutes or until toothpick, inserted, comes out
clean.
Serves 16 slices.
One Serving (one slice) - 3 Points
Mom’s Banana Bread – Lighter Version
Recipe By: WhoIam
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
1/2 cup Splenda
1/4 cup Light Butter -- softened
1 2/3 cups banana -- (about 3) mashed ripe
1/4 cup Skim Milk
1/4 cup fat-free Sour Cream
2 large Egg Whites
1 cup Whole Wheat Flour
1 cup all-purpose flour
1 tsp Baking Soda
1/2 tsp Salt
Preheat oven to 350 degrees. Combine sugar and butter in a bowl, beat at medium speed until blended. Add bananas, milk, sour cream and egg whites, beat and set aside. In a separate bowl, add flour, baking soda and salt, mix well. Add dry ingredients to cream mixture, beat until well blended. Spoon batter into a 9 inch pan, coated with cooking spray. Bake for 1 hour 10 minutes or until toothpick, inserted, comes out clean. Serves 16 slices.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 2g Fat (13.2% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 175mg Sodium
Onion Biscuits
Cooking Spray
1 cup minced fresh Onion
1/2 tsp Sugar
2 cups All-Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 tbs Vegetable Shortening
3/4 cup Low-Fat Buttermilk
1 Egg, lightly beaten
2 tsp Water
Preheat oven to 450 degrees.
Heat a small nonstick skillet coated with cooking spray over medium-high heat.
Add onion and sugar; saute 8 minutes or until golden brown. Cool.
Place flour, baking powder, baking soda, and salt in a good processor; pulse 2 times or until blended.
Add the shortening, and pulse 2 times or until combined.
Sprinkle onion mixture over flour mixture.
With processor on, slowly add buttermilk through food chute; process until dough forms a ball.
Turn dough out onto a floured surface, and knead lightly 4-5 times.
Pat dough into an 8x6 inch rectangle; cut into 12 squares.
Place on a baking sheet.
Combine egg and water and brush over biscuits.
Bake at 450 degrees for 11 minutes or until golden.
Makes 1 dozen.
One Serving (1 biscuit) - 2 Points
Potato Clover Dinner Rolls
Yields: 20 rolls, nutrition information based on 1 roll
INGREDIENTS:
1 large russet potato (about 10 ounces), peeled and quartered
1 cup cold buttermilk
4 tablespoons unsalted butter
1 tablespoon sugar
2 teaspoons salt
1 package dry active yeast
5 1/2 cups bread flour
DIRECTIONS:
1. Make the dough: Lightly coat a large bowl with vegetable oil and set aside. Place the potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork -- about 15 minutes. Mash the potato and 3/4 cups of the cooking water in a large bowl. Stir in buttermilk, butter, sugar and salt; cool to room temperature. Add the yeast and stir to dissolve. Stir in the flour until a stiff dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and supple -- about 10 minutes. Form the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume -- about 1 hour.
2. Shape the dough: Preheat oven to 375° F. Lightly coat the cups of two 12-cup muffin pans with cooking spray and set aside. Punch the risen dough down, remove from bowl and knead lightly. Divide the dough into 60 equal-sized pieces and form each into a small ball. Place 3 balls in each muffin cup, cover with a damp towel, and let rise until doubled in size -- about 60 minutes. Bake until the tops of the rolls are golden brown -- about 30 minutes. Serve warm or at room temperature.
NUTRITIONAL INFORMATION:
Calories: 142Total Fat: 2.8 Cholesterol: 6.6Sodium: 227 Carbohydrates: 24.7Fiber: .9Protein: 4.7
pumpkin biscuits
course | snacks
servings | 2
POINTS per serving | 1
Ingredients
1/3 cup(s) whole-grain wheat flour
1/2 tsp baking powder
1/8 tsp table salt
1 1/4 tsp packed light brown sugar
3/4 tsp pumpkin pie spice
1/4 cup(s) canned pumpkin
1 Preheat oven to 400 degrees F (205 degrees C). Spray Pam on cookie sheet. 2 Stir together the flour, brown sugar, baking powder, salt, pumpkin pie spice. Stir in the pumpkin and mix to form a soft dough. 3 On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. 4 Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Homemade biscuits
This remake for homemade refrigerator biscuits shows you how to quickly and conveniently make homemade biscuits with half the fat and calories of those others.
Ingredients:
• 1 package dry yeast
• 2 tablespoons warm water
• 5 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter-flavored granules
• 1 1/2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup butter-flavored shortening
• 2 cups buttermilk
• Butter-flavored cooking spray
Preparation:
1. Dissolve yeast in warm water. Set aside.
2. In a large mixing bowl, combine flour, sugar, butter-flavored granules, baking powder, baking soda and salt. Cut in shortening until the shortening is about the size of small peas.
3. Add dissolved yeast to buttermilk. Add the buttermilk mixture to the flour mixture and stir until a dough forms. Place dough onto a lightly floured surface and knead 15 to 20 times. Place the dough into an air-tight contained until ready to bake.
4. When ready to bake, remove the amount of dough needed and place the dough onto a lightly floured surface. Return the unused dough to the refrigerator. Roll the dough to about a half inch thick and cut with a biscuit cutter.
5. Lightly spray biscuits with cooking spray. Allow biscuits to rise for 20 to 30 minutes. Bake in a pre-heated 400 degree oven for 10 to 13 minutes or until biscuits are golden brown. Makes 30 biscuits.
Nutritional Analysis per serving:
Recipe Remake: 96 calories, 4 grams fat
Dough can be refrigerated in an air-tight container for up to six weeks
Southern Corn Bread
Recipe By :George Huffman
Servings: 8
Amount Measure Ingredient -- Preparation Method
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2 cups self-rising cornmeal
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 egg
1 tablespoon sugar
Preheat a well greased 8 or 10 inch iron skillet in 425° oven..
Blend all ingredients, stirring just until moistened. (Batter should be lumpy.)
Pour batter into preheated skillet .
Bake for 20 to 25 minutes for 10 inch skillet or 30 minutes for 8 inch skillet.
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Per Serving (excluding unknown items): 192 Calories; 9g Fat (40.1% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Ugly Biscuits
Taste Better Than They Look
This recipe for homemade biscuits is described as "too good to be true." They are moist, tender and buttery. They can be prepared in minutes, but taste as if you spent hours making them. These biscuits are actually a cross between a biscuit and a muffin. So while you use biscuit ingredients, you bake them in muffin tins. They only take a few minutes to prepare, so you can whip up a batch for any meal.
Ingredients:
• Butter-flavored cooking spray
• 2 cups reduced-fat baking mix
• 1 cup fat-free sour cream
• 6 tablespoons reduced-fat margarine, melted
Preparation:
1. Lightly spray 12 large muffin tins with cooking spray. In a medium mixing bowl, combine baking mix, sour cream and margarine. Stir until dry ingredients are moistened.
2. Drop batter by even spoonfuls into the muffin tins. Spray tops of batter with cooking spray.
3. Bake in a preheated 400 degree oven for 9 to 11 minutes or until biscuits are lightly browned. Serve hot from the oven.
Variation: Garlic and Cheese Biscuits
1. Stir 1 cup finely shredded reduced-fat cheddar cheese and 1/2 - 1 teaspoon garlic salt into the dough mixture.
2. After spraying the biscuit tops with cooking spray, sprinkle lightly with garlic salt. Bake as directed for regular biscuits.
Nutritional Analysis per serving: Recipe Remake:130 calories, 3 grams fat
Mushroom Gravy - 1 Point
Recipe By : Prevention's Quick & Healthy
Serving Size : 4 Preparation Time :0:02
Categories : Gravy And Sauces
Amount Measure Ingredient -- Preparation Method
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2 teaspoons light margarine
2 cups mushrooms -- thinly sliced
1/4 cup fresh chives -- snipped
1 package brown gravy mix -- .87 oz.
1 cup cold water
2 tablespoons nonalcoholic red wine
1/4 teaspoon ground sage
In a skillet, melt margarine. Add mushrooms and chives. Cook, stirring often, until mushrooms are tender. Stir in gravy max and water. Cook, stirring often, until gravy comes to a boil. Reduce heat. Stir in wine and sage. Simmer for 2 minutes.
Per serving: 43 calories; 1.1g. fat(23% of calories); 0mg. chol; 277mg. sodium; 0.6g. dietary fiber. points: 1
Variation: For a somewhat sweet gravy, substitute apple or white grape juice for the wine.
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