Snack Ideas
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Alba Snacks
If you can't find Alba beverage mixes in the store, there are recipes for
JO's Milk Beverage Mixes in:
- The Wonders of Nonfat Dry Milk Powder Cookbooklet, pp. 32-33, and also in
- The Strong Bones Healthy Exchanges Cookbook, pp. 80-81.
Scroll down after clicking on this link to see: JO's Chocolate Milk Beverage Mix.
* Exported from MasterCook *
Chocolate Peanut Butter Bar - 7 Points
Recipe By :Weight Watchers
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons black coffee -- or
2 tablespoons hot water
1 tablespoon peanut butter, chunky
1 packet reduced-calorie Chocolate dairy drink mix -- Alba or Weight Watchers
3/4 ounce uncooked oatmeal
2 tablespoons raisins -- dark
1. Using a fork, in small mixing bowl combine coffee (or water) and peanut butter, mixing until peanut butter is softened.
2. Add remaining ingredients and mix thoroughly (mixture will be stiff and sticky).
3. Transfer mixture to sheet of wax paper or plastic wrap and, using hands, press mixture together and shape into a log
about 5 inches long and 1 1/2 inches wide. Tightly wrap long wax paper or plastic wrap and freeze overnight.
Magazine's Note: For a softer bar, remove from the freezer about 1 hour before serving & store in the refrigerator.
Serving size (all)
According to the cookbook:
Per Serving (with coffee): 302 Calories, 11g Fat, ?g Fiber
Selections: 1 P, 1 B, 1 FA, 1 FR, 1 M
Weight Watcher Points: 7
Source:
"Weight Watchers® Favorite Recipes, page 26"
Copyright:
"Weight Watchers International, Inc., 1986; ISBN 0-453-010121 &
0-452-26055-8"
Yield:
"1 serving"
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NOTES : MC formatted by Teresa B. on 7/17/1998. Submitted by Teresa B. on 7/17/1998 to the Weight Watchers Forum
* Exported from MasterCook *
Chocolate-Peanut Butter Cup - 4 Points
Recipe By :Weight Watchers
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Alba chocolate dairy shake mix
1 tablespoon peanut butter
3 tablespoons water
1. Stir together in small margarine container.
2. Freeze until almost frozen. Makes 1 serving.
Serving size (all)
According to the cookbook:
Per serving: 180 Calories, 8g Fat, 1g Fiber
Selections: 1 P, 1 FA, 1 M
Weight Watcher Points: 4
Source:
"Weight Watchers® Our Own Cookbook"
Yield:
"1 serving"
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NOTES : MC formatted by Sue B. on 7/17/1998. Submitted by Sue B. on 7/17/1998 to the Weight Watchers Forum.
* Exported from MasterCook *
Raisinettes - 2 Points
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Recipes For 1 or 2
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons raisins
1 package Alba chocolate dairy shake mix
1. Mix about 2 tablespoons water into the Alba powder (so its pasty not runny).
2. Mix in the raisins.
3. Spoon clusters onto cookie sheet (covered with waxed paper) and put them in the freezer for at least 20 minutes.
Check them for hardened consistency.
Serving size (all)
Per MC 5 nutritional analysis:
Per serving: 124 Calories, 0g Fat, 3g Fiber
Weight Watcher Points: 2
Source:
"elle 1 from the Weight Watcher Forum"
Yield:
"1 serving"
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NOTES : Submitted by elle 1 on 8/20/1999 to the Weight Watchers Forum. MC formatted by Pamela S. on //1999.
* Exported from MasterCook *
Alba Brownies - 3 or 4 Points
Recipe By :Unknown
Serving Size : 2 Preparation Time :0:00
Categories : Bars & Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Egg Beaters 99% egg substitute -- * see note
6 tablespoons all-purpose flour
1 package Alba chocolate dairy shake mix
1/2 cup applesauce, unsweetened
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 packets sugar substitute
1. Combine all ingredients in a blender container and blend until well mixed.
2. Spray 2 small pans (6"X3 1/2") with a nonstick cooking spray.
3. Pour in batter. Bake at 350 degrees F 20 minutes or until done. Divide evenly for 2 servings.
Recipe Note: Can omit 1 egg and use 1 tablespoon peanut butter. Can substitute cereal in place of flour.
This will change nutritional information.
* Original recipe called for a real egg.
Serving size (1/2 recipe)
Per MC nutritional analysis:
Per serving: 187.4 Calories, 1g Fat, 4.2g Fiber
Weight Watcher Points: 3
With regular egg:
Per serving: 225.8 Calories, 5.8g Fat, 2.5g Fiber
Weight Watcher Points: 4
Source:
"DWS: Posted to the Weight Watchers Forum, Adapted"
Yield:
"2 servings"
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NOTES : Submitted by DWS on 7/12/1997 to the Weight Watchers Forum. MC formatted by Pamela S. on 7/15/1997.
.
* Exported from MasterCook *
Alba Chocolate Mousse - 4 Points
Recipe By :Unknowm
Serving Size : 1 Preparation Time :0:00
Categories : Puddings & Custards
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup boiling water
1 package Knox Gelatine
1/4 cup cold water
3 packages sugar substitute -- (3 to 4)
1 teaspoon vanilla extract
1 package Alba chocolate dairy shake mix
1/2 cup nonfat ricotta cheese
4 ice cubes -- (4 to 5)
1. Blend Knox and boiling water in blender.
2. Add cold water blend well.
3. Add next four ingredients. Blend well.
4. Add ice cubes one at a time . Blend well.
5. Pour into a metal pie tin place in freezer for about 10 minutes.
Serving size
Per MC nutritional analysis:
Per serving: 211 Calories, 0g Fat, 2g Fiber
Weight Watcher Points: 4
Source:
"Nancy Posted to the Weight Watchers Forum"
- - - - - - - - - - - - - - - - - - -
NOTES : Submitted by Nancy on 8/4/1998 to the Weight Watchers Forum.
* Exported from MasterCook *
Brownies - 2 Points
Recipe By :Hopkins FRTW03B, Adapted
Serving Size : 1 Preparation Time :0:00
Categories : Bars & Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Alba chocolate dairy shake mix
3 teaspoons all-purpose flour
1/2 teaspoon baking powder
6 teaspoons boiling water -- or
6 teaspoons decaffeinated coffee -- boiling
1 package sugar substitute
1 teaspoon vanilla extract
1. Spray small microwave proof bowl.
2. Pour mixture into bowl and bake in microwave 45 seconds or regular oven 7 minutes.
* Original recipe called for boiling water or coffee. I chose Decaf. coffee.
Serving size (all)
Per MC nutritional analysis:
Per serving: 118.2 Calories, 0.1g Fat, 2.2g Fiber
Weight Watcher Points: 2
This came with the recipe:
Selections: 1 M, 35 Opt Cal.
Yield:
"1 brownie"
- - - - - - - - - - - - - - - - - - -
NOTES : Reformatted for MM by Penny Schenck NFSM70B.
* Exported from MasterCook *
Chocolate Snack Bar - 5 Points
Recipe By :Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Alba chocolate dairy shake mix -- * see note
3/4 ounce Grape-Nuts
2 tablespoons raisins
1 tablespoon lowfat peanut butter -- * see note
2 tablespoons warm water
1. Combine all ingredients and form into a bar. Place in freezer until firm.
* Original recipe called for regular peanut butter. You can substitute W. W. chocolate shake mix.
Serving (1 bar)
Per MC nutritional analysis:
Using lowfat peanut butter:
Per serving: 301.9 Calories, 6.1g Fat, 5.5g Fiber
Weight Watcher Points: 5
This came with the recipe:
Selections: 1M, 1B, 1P, 1FR, 1FA
Source:
"From The Weight Watchers Forum, Adapted"
Yield:
"1 bar"
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~~~
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Bars and Cookies
Click this link and search on bars to see Recipe Search Results on: bars.
Click this link and search on cookie to see Recipe Search Results on: cookie.
Click this link and search on clusters to see Recipe Search Results on: clusters.
~~~
WW Homemade Bars
~~~
A favorite snack recipe of JoAnna's would be Maple Peanut Cereal Bars.
These are in Dessert Every Night page 253. -- Gail
~~~
Peanut Butter Cookies, Cooking Healthy Across America, page 344.
When making cookies, if you level your teaspoon, you can get 72 cookies (about 1 inch
each), so you can have 6 cookies. -- Jamie K.
~~~
Try my Freezer Breakfast Bar. It makes a great breakfast and a great snack, too.
-- JoJo--Tex.
~~~
Here's another breakfast bar recipe.
Swan
* Exported from MasterCook *
Breakfast Bar Extraordinaire - 2 Points
Recipe By :Shape: Fitness Online Website
Serving Size : 18 Preparation Time :0:00
Categories : Breakfast Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- (sweet), softened
2 tablespoons applesauce
1/2 cup sugar
1 large egg
3/4 cup all-purpose flour -- unbleached
3/4 cup whole-wheat flour
1/8 teaspoon baking powder
3/4 cup Grape Nuts cereal
1. Preheat oven to 400 degrees F. Blend first 7 ingredients with 2 tablespoons cereal in a bowl. Roll the dough
into 1 1/2-inch diameter balls. Then press the balls into bars about 2 inches long and 1/2 an inch wide. Spread
remaining cereal on a plate and press bars into extra cereal to coat. Place bars on nonstick cookie sheet and
bake for 15 minutes or until slightly browned. Cool completely before storing to maintain crispness. These bars
can be stored in an airtight container for up to a week.
Makes 18 bars.
Serving size (1 bar)
According to the website:
Per serving: 94 Calories, 2g Fat
Weight Watcher Points: 2
Using MC nutritional analysis to get fiber grams:
1.3g Fiber
Weight Watcher Points: 2
Source:
"http://www.fitnessonline.com/shape/98a/diet/ (follow links for Diet
2000)"
S(Alternate Source):
""
Yield:
"18 bars"
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NOTES : MC formatted by Pamela S. on 1/22/1999.
~~~
Just had to share this recipe(?) with you.
One Point Brownie......Makes one serving -- JoJo--Tex.
2 tablespoons low-fat brownie mix
1 package Splenda
1 tablespoon fat-free yogurt
Stir together and bake in a custard cup for one minute.
Makes one serving....NO LEFTOVERS.....NO TEMPTATIONS!
I serve it hot topped with 1/2 tablespoon Smuckers Dove Milk Chocolate ice
cream topping. Talk about "to die for" (adds 1/2 point). I can see this
on a dessert plate, a couple of sliced strawberries fanned out on the side,
drizzled with a teaspoon of the chocolate topping. We're talking heaven
here! All for 1 to 1 1/2 points.
You cook it one min. in the microwave, turn it out and let cool. You can
eat it warm as I do, or let cool. I really like it both ways. I eat it often.
~~~
Scroll down after clicking on this link to see:
Oatmeal Chocolate Chip Cookies, Heart Smart, p, 202 Yahoo Access
-- Lisa
~~~
Peanut Butter-Raisin Rice Krispies
(12/94 Healthy Exchanges Food Newsletter) Enjoy -- Jeanie
~~~
Try this, it's from my First Place Newsleter April 2001
Healthy Granola Bars serves 18
by Scott Wilson, First Place Food Consultant
firstplacechef@h...
2 cups quick cooking oats
1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup brown sugar twin
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup applesauce
1/2 cup honey
1 egg
2 teaspoons vanilla extract
1/2 cup nuts (optional)
Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or
parchment paper, then spray with vegetable oil spray. In a large bowl, stir
together the quick oats, flour, brown sugars, raisins, wheat germ, salt,
cinnamon and nuts. In a smaller bowl, mix together the oil, applesauce, honey,
egg and vanilla until well blended. Pour the egg mixture into the dry
ingredients and mix by hand until the liquid is evenly distributed. Press
evenly into the prepared pan. To keep it from sticking to your hands, wet them
first. Bank for 25 to 30 minutes in preheated oven until the edges are golden.
Cool completely in pan, then turn out onto a cutting board. Remove the paper or
foil and cut into desired sizes. Wrap individually for best results.
Exchanges: 1 bread, 1/2 fruit, 1/2 fat w/o nuts or 1 fat w nuts
My notes: I use the nuts. Also do not overbake, tends to get very hard. I
cut into 36 bars and put 2 bars each in the snack size ziplock bags. Great for
a mid morning snack.
If you have any questions about it being diabetic you can e-mail Chef Wilson.
He has always answered my questions. Hope you try these. They are GREAT.
-- Hugs <>< Terrie
~~~
October 1997 newsletter
Chocolate Cereal Mounds, p. 9
(Here's another that may help during Halloween Treat Time
or Christmas or anytime.) -- Vera
~~~
When Every Minute Counts
Fudgy Peanut Butter Brownies, p. 153
(Here is a great brownie recipe for all peanut butter lovers. It is [also in]
Filling The Cookie Jar Sampler.)
(I made these brownies today. They are great with a small cup of milk.
You are right about the batter not pouring. I had to spoon it in the pan
and pat it down. The brownies turned out moist and delicious.)
(I have made these brownies and they are very good.)
(Yum! Yum! I made this easy recipe last night and they are really good.
Everybody liked them, especially my 8yo daughter - the chocoholic.)
~~~
More Brownies Even More Brownies -- Yahoo Access Coke Brownies
~~~
Best of Healthy Exchanges Cookbook
Chocolate-Pecan Clusters, p. 181
(I made these wonderful Chocolate-Pecan Clusters tonight for dessert. The recipe
[also] comes from the Filling the Cookie Jar Sampler. . . . The
only problem I had with these was trying to just eat one serving.)
~~~
Scroll down after clicking on this link to see:
Chunky Peanut Butter Cookies, December 1999 newsletter, p. 4
(I've tried them. They are good, chewy, but small. They hit the
spot for me through.) -- Barbie
~~~
* Exported from MasterCook *
WW Giant Home-Style Cookie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Dessert
Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole dates -- chopped (with scissors)
1 tablespoon raisins, seedless -- (3/8 oz.)
2 tablespoons water -- very hot (3 T.)
3 tablespoons flour, all-purpose
Alba Substitute -- Vanilla (see recipe below)
Remaining Ingredients:
1/2 teaspoon brown sugar, packed
1 teaspoon diet margarine
1/2 teaspoon baking powder
1 packet Splenda, in packets
1/4 teaspoon apple pie spice
Preheat oven to 350 deg. F. Spray nonstick cookie sheet with non-stick cooking spray.
In a cereal-sized bowl, combine dates, raisins, and hot water. Let stand 2 to 3 minutes.
Add flour, Alba [substitute], and remaining ingredients sand mix well. Dough will be sticky.
Pat onto prepared cookie sheet, forming a circle.
Bake at 350 deg. F. for 10 to 12 minutes. Serves 1.
NOTES: If you can find vanilla Alba, you can use it instead of the Alba substitute. This is good for breakfast.
Each serving (whole recipe) equals:
1 Brd, 1/2 Fat, 2 Fruit, 1 Milk, 1/4 Slider, 5 Opt. Cal.
5.9 Points
317 cal, 2 g fat, 3 g fiber,
11 g prot, 63 g carb, 419 mg sod, 433 mg calc
Source:
"old WW sheet"
- - - - - - - - - - - - - - - - - - -
Per Serving: 317 Calories; 2g Fat (6.8% calories from fat); 11g Protein; 63g Carbohydrate; 3g Dietary Fiber;
4mg Cholesterol; 419mg Sodium.
Exchanges: 1 Grain(Starch); 1 1/2 Fruit; 1 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Alba Substitute -- Vanilla
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverage Cooking Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup nonfat dry milk powder
1 teaspoon vanilla -- (added to liquid)
3 packets Splenda, in packets -- *see Note
*NOTE: Must use an artificial sweetener that can be used for cooking & baking, like Splenda,
if using in a recipe that will be cooked or baked.
Combine all ingredients. Use in baking or add water and blend. Serves 1.
Each serving (whole recipe) equals:
1 Milk, 12 Opt. Cal.
106 cal, 0 g fat, 0 g fiber,
2.1 Points
8 g prot, 16 g carb, 124 mg sod, 279 mg calc
- - - - - - - - - - - - - - - - - - -
Per Serving: 106 Calories; trace Fat (1.5% calories from fat); 8g Protein; 16g Carbohydrate; 0g Dietary Fiber;
4mg Cholesterol; 124mg Sodium.
Exchanges: 1 Non-Fat Milk; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0
~~~
WW Big Chocolate Cookie
330 calories, 51g carbs, 7.5g. fat, 4.75g. fiber
6 WW Points
1 Pro, 1 Fat, 1 Milk, 1 Brd, 1 Frt, 14 Opt. Cal.
~~~
WW Big Peanut Butter Cookie -- Brenda
~~~
Scroll down after clicking on this link to see:
Healthy Granola Bars -- Terrie
~~~
Scroll down after clicking on this link to see:
Energy Bars -- anninsd
~~~
Back to Top or Continue Scrolling Down . . .
Beverages
Refreshing Refreshments Cookbooklet
~~~
Fast, Cheap, and Easy
Private Label Hot Cocoa Mix, p. 217
(I wanted to share [this]. This hot cocoa is so rich and delicious.) -- Want2BHealthy
(I have made the hot cocoa and I agree this is very good.) -- Jeanie
~~~
HELP -- Healthy Exchanges Lifetime Plan
Scroll down after clicking on this link to see:
Mocha, p. 290
(Have you tried [this]? Also, very good.) -- Gail
(My kids really like this too, and we usually leave the chocolate and the Cool Whip
out of the recipe. I guess it's really not a mocha then, but it is still very good.
I like coffee flavored things, so that makes it more like coffee flavored milk I
guess. Anyway, really nice on a cold morning.) -- Gail
~~~
* Exported from MasterCook *
Mocha Banana Shake
Recipe By :original recipe, without banana & coffee, by JoAnna Lund
Serving Size : 1 Preparation Time :0:00
Categories : Beverage Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water -- cold
1/3 cup nonfat dry milk powder
2 teaspoons cocoa -- unsweetened
5 packets Splenda, in packets -- or to taste; or Equal
1 teaspoon coffee powder, instant -- or to taste
1/2 whole banana -- frozen, peeled and sliced
1/2 cup ice -- crushed
NOTES:
Can leave out banana, if you just want a mocha frappuccino.
Can leave out banana & coffee, if you just want a chocolate shake.
Combine ingredients in blender. Blend. Serves 1.
Nutritional data from MasterCook:
Each serving equals:
1 Milk, 1 Fruit, 18 Opt. Cal.
2.8 WW Points
168 cal, 1 g fat, 3 g fiber,
9 g prot, 33 g carb, 135 mg sod, 295 mg calc
Source:
"original recipe from The Wonders of Nonfat Dry MIlk Powder
Cookbooklet, pp. 32-33"
- - - - - - - - - - - - - - - - - - -
Per Serving: 168 Calories; 1g Fat (4.7% calories from fat); 9g Protein; 33g Carbohydrate; 3g Dietary Fiber;
4mg Cholesterol; 135mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
~~~
I don't mind milk, but I remember having trouble getting in my 4 milks (yes, 1 quart a day!)
when I was pregnant and nursing. Here are some of the tricks I resorted to, to fit them all
in. Maybe some of these will appeal to those of you who merely tolerate milk. I don't have
exact measurements - always did it to taste.
yogurt, fruited or plain with Equal (I need 3 packets) and cinnamon &/or nutmeg &/ or cloves
"vanilla milk" - milk warmed in the microwave, to which I add Equal (couple of packets) and
a squirt of vanilla (maybe a teaspoon or two?)
"syrup milk" - add (a tablespoon?) of those syrups designed to flavor coffee.
I liked Irish Cream in warm milk and raspberry flavor in cold milk
Add a packet of hot chocolate mix (no sugar added or no fat added) to warm (or hot, if you
like it that way) milk. Boosts the calcium and disguises the flavor for not a whole lot more
calories -- Val in CO
December 2001 newsletter -- Maple Milk Mug, p. 7
microwave -- Stephanie
I, too, do not like to drink milk. To get my calcium, I usually eat one Dannon Light Yogurt,
partially frozen, and eat one Viactiv Candy (two give you a day's calcium), and take one calcium
supplement per day. Try to be sure that all sources have Vitamin D, as well, for absorption of
the calcium! -- Carol
~~~
Spiced Tea Mix (with instant tea mix) -- Linda
~~~
Spiced Tea (with tea bags) -- Carolyn in Texas
~~~
Another Spiced Tea Mix or Russian Tea -- JudyM (from a WW class)
1/4 cup instant tea with artificial sweetener & lemon
1 pkg. orange Kool Aid mix (or Sugar-Free Tang)
1 pkg. Sugar-Free lemonaide mix (Country Time or Kool Aid)
5-6 pkts. artificial sweetener (each pkt. = 2 tsp. sugar)
1 tsp. cinnamon
1/4 tsp. ground cloves
Combine all ingredients and store in a jar with a tight lid.
1 heaping tsp. (mixed with hot water) = 10 Opt. Cal., 0 Points
~~~
Country Time Lemon Creamy Frosty
Source: Diabetic Cooking
Serves: 2 (1 cup each)
Points: 2 (Double check-I'm new at this.)
1 cup prepared Country Time Lemonade Flavor Sugar Free Low Calorie Drink Mix
1 cup no-sugar-added vanilla ice cream
1/2 cup ice cubes or crushed ice
Place all ingredients in blender container; cover. Blend on high speed
about 30 seconds or until thickened and smooth. Serve immediately. -- Shelly
Dietary Exchanges:
1 Starch, 1/2 Fat
Cal: 90
Cal from fat: 23%
Total fat: 4 g
Sat. fat: 2 g
Carb: 11 g
Protein: 3 g
Chol: 10 mg
Sodium: 60 mg
Fiber: 0 mg
~~~
Fruit Flavored Tea
I just stumbled across a very tasty tea variation completely by accident, but
I'm so glad I did. I always brew my tea and then store it in a pitcher in the
fridge. I also had a pitcher of Crystal Lite made up in the fridge. I started
pouring the Crystal Lite in my tea mug by accident. I realized my mistake
when the mug was about 1/4 full. So, rather than to throw it out, I just
decided to fill the rest with tea and microwaved it until hot. It tasted way
too good to be relatively guilt-free.
I brew my tea in the coffee maker with 6 lipton tea bags instead of coffee. I
pour it into a beverage container (rubbermaid) and fill with water to equal 2
quarts. I then add about 1/2 cup Splenda. (I like it sweet) and stir. I store
it in the fridge. That way I can have it iced or I can stick it in the micro
for a minute or two for hot. Adding a little Crystal Lite sure perks it up. I
used the Banana-Orange-Strawberry flavored but I'm sure any flavor would
taste good. I think the next time I go to the store, I'm going to see if
Crystal Lite makes a rasbperry flavor. I used to love the Raspberry sweet tea
at Applebees Restaurant but gave it up when I made the decision to slim down.
Maybe I can come up with something close. -- Carol
~~~
Dessert Coffee -- Mary
~~~
Limeade or Lemonade -- Felicia
~~~
Cherry Vanilla Latte -- Paulette
~~~
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Desserts, Puddings, and Pies
Click this link and search on dessert to see Recipe Search Results on: dessert.
Click this link and search on pudding to see Recipe Search Results on: pudding.
Click this link and search on pie to see Recipe Search Results on: pie.
~~~
I try to make a dessert or two during the week out of JoAnna's books to curb the sweet
tooth--split them into single servings and freeze, so not tempted to eat entire dish
myself. Right now I am enjoying the Peanut Butter, Jelly and Banana Pie out of
Cooking for Kids. Yummy. -- Cindy
~~~
Just wanted to post this Oh, So Delicious, velvety smooth decadent dessert. After working
all day in the yard, I had a craving for something really decadent and chocolaty. I went
through Jo's cookbooks and found Mocha Almond Mousse. It comes from the STRONG BONES
HEALTHY EXCHANGES COOKBOOK on page 237. It serves 4 and is not freezeable.
-- Vicky, SC
(102 cal. Choc. Snack-YUM
I have been thinking this [Mocha Almond Mousse] might be a solution for those needing
take-along snacks, and those who really love chocolate-cherry flavor treats, or those
who love mocha flavoring. Or just as a quickie dessert when unexpected company drops in.
Some of the more seasoned HE-ers already know about this recipe I'm sure, but I wondered
if the new folks know of it. . . . In my opinion it is one of JoAnna's BEST recipes.
It is really quick/simple/cheap to make, and oh-so-rich and creamy, and great when
you GOTTA have chocolate! The homemade sour cream in the recipe gives it an extra
creaminess that just doesn't happen with regular instant puddings. And it will hold
over for 4-5 days in the fridge without "weeping" like the ordinary instant, because
the dry milk powder stabilizes it (Jo explains this in the recipe for home-made sour
cream at the beginning of most of her books.) That is, if you have any left that
long! I've read of some needing snacks to take along to work, sports, etc--I have
toted this stuff with me in a T'ware cup, right in my purse--it travels great, and
tastes SO decadent! Really helps tide you over--and if you happen to have a couple
sqs. gram crax to dip into it, (like that commercial kid's snack awhile back, it
crunches too!) Ok, so if you are too grown up to dip, crunch up the crax and stir in . . .
lol But you oughta try it. . . .
Notes: I've used this so many ways: like a sauce--2-3 Tablsp. over angel food cake,
a dip for fresh strawberries or bananas, or over "legal" ice cream. Or as topping
over vanilla pudding with a little dollop of Lucky Leaf Cherry Pie filling spooned
on top like a jewel. And the sliced almonds sprinkled overall. Pretty in any dish!
And so luscious! Not to mention so FEW cal/carbs and as Jo would say, a good wallop
of calcium.) -- Pauline
~~~
Scroll down after clicking on this link to see:
CarolaJoy's Key Lime Pie.
Note that there are 2 versions:
one using Borden's Eagle Brand Fat Free Sweetened Condensed Milk, and
a 2nd using JoAnna's recipe -- JO's Sweetened Condensed Milk.
Wow! is there a big savings using JoAnna's recipe for the condensed milk!
~~~
Pastel Pie
I had almost forgotten about my favorite pie, not only is it easy . . . it's delicious.
You can use any flavor of JELL-O, but lemon is our favorite. -- Mary I
~~~
I made this today and it is very good. Got the recipe at WW and it is 2 points.
WW Key Lime Pie
1 pkg. lime sugar free jello
1/4 cup boiling water
2 - 8 oz cartons of lime or key lime fat free yogurt
1 - 8 oz. fat free cool whip
1 reduced fat graham cracker crust
Combine boiling water and lime jello in bowl.
Stir till desolved.
Stir in yogurt and then fold in the Cool Whip.
Pour into crust - cover and chill 2 hours or over nite.
Makes 8 servings.
Enjoy -- Margaret, also Kim and Larry
I make this a lot with out the crust and just put the lime mixture into
parfait glasses. -- Ann
I just made this yesterday with lemon jello and lemon chiffon pie yogurt.
My family loved it! -- Jody
I bought the ingredients today to make it a strawberry pie - the flavors
are only limited to the jello and yogurt you can find. -- Margaret
Scroll down after clicking on this link to see:
More Variations on This Pie
~~~
Key Lime Pie, p. 133 -- Cooking Healthy Across America
(JoAnna has a recipe for Key Lime Pie that is out of this world good!)
~~~
Click this link to see:
Root Beer Float Pudding, from Kids in Mind, p. 220 Yahoo Access
Has anyone every tried this with other diet sodas? I have a
strawberry, black cherry and peach Nihi's that are diet and I
think they make other fruit ones. My husband just loves floats
and maybe this would be something that I could eat that he would
also eat. I was also thinking of the frozen pops that was made
of butterscotch pudding that somebody had posted [see below]
---I may try freezing these, root beer float-cycles sound really
good.
-- Linda from Missouri
~~~
Sugar free instant pudding in butterscotch flavor put in 5oz cups
with plastic spoons tastes pretty good during the 10PM news. . . .
I freeze them. Just hold them a moment and they will pop right out. I
thlink using the electric mixer makes them a little smoother.
In the freezer -- John
~~~
This looks scrumptious! -- Kim
PEACH PUFFS
1 pastry for single-crust 9-inch pie
1 tbsp flour
8 packets sweetener
4 cups sliced, pitted, peeled fresh peaches
(about 4 medium), or frozen peaches
ground nutmeg
Roll pastry on floured surface into 12-inch circle; transfer
to ungreased cookie sheet. Combine flour and sweetener,
sprinkle over peaches and toss. Arrange peaches on pastry,
leaving a 2-inch border around edge of pastry. Sprinkle
peaches lightly with nutmeg. Fold edge of pastry in.
Bake tart in preheated 425 degree F oven until crust is
browned and fruit is tender, 25 to 30 minutes.
Makes one large tart....serves 8.
Nutritional Information Per Serving: 124 Calories;
2g Protein; 20g Carbohydrate; 5g Fat
~~~
I was reading on another thread about cooler weather and soup
and hot cocoa. Have you ever tried making your own chocolate
pudding. If I make a package of s/f f/f choc pudding, I have
four servings to eat and on the fourth day the last one is
starting to look funny. I did a little experimenting and have
come up with one serving of choc. pudding that is so good and
quick and easy. Weight Watchers 2 pts.
Chocolate Pudding
1/2 cup fat free milk
2 tsp. cornstarch
3 tabl. Carnation No Sugar Added Hot Cocoa Mix
Take a 2 cup measure (or bowl) add milk and cornstarch and mix.
Mix in Cocoa Mix. Microwave on high for 1 minute or just until
it boils. Remove and stir. Return to microwave on high for 30
seconds until it really boils. Remove and stir. Let cool a
little and pour into a desert dish.
One envelope of Carnation No Sugar Added Hot Cocoa Mix also
contains just 3 tabl. Weight Watchers 2 pts.
-- Ann
~~~
I tried this recipe out tonight and with some Fat Free Cool Whip on top it is very tasty for 2 pts with W. W.
-- anninsd
Chocolate Pumpkin Pudding
~~~
Upside Down Apple Crisp Yahoo Access
This was in the Diabetes Self Management Magazine. Thought as
it was the beginning of apple season I would share. I really like the
Cozy Cottage Syrup, hope you all have tried it. -- Marilyn
~~~
YOGURT FLUFF -- Kim
3/4 cup boiling water
1 pkg (4-serving size) sugar-free cherry Jello-O
1/3 cup cold water
ice cubes
8 oz lowfat vanilla yogurt
1/2 tsp vanilla
Stir boiling water into gelatin in large bowl at least
2 minutes until completely dissolved.
Mix cold water and ice to make 1 cup. Add to gelatin,
stirring until slightly thickened. Remove any remaining
ice. Stir in yogurt and vanilla. Pour into dessert dishes.
Refrigerate 1 to 1-1/2 hours or until firm. Serves 5.
Per Serving: Calories 50; Fat .5 gr; Sodium 90 mg;
Carbohydrates 8 gr; Cholesterol less then 5 mg
Exchanges: 1/2 Carbohydrate
WW points = 1 pt. per serving
~~~
I, myself, like yogurt. But I saw recently in a magazine (Fitness) a
good idea for those that don't like the texture of yogurt or for
those looking for a change to an old stand-by.
"Add a teaspoon or two of Cool Whip Free to a container of non-
fat yogurt for a mousse-like consistancy without the fat"
It sounds like a good idea. And it might make yogurt a little
more "dessert-like" on those days when the sweet tooth rears it's
ugly head. -- Elsa
~~~
Cheesecake for One
~~~
Back to Top or Continue Scrolling Down . . .
Dips
Click this link and search on dip to see Recipe Search Results on: dip.
~~~
I made this recipe this week end. Now the dip itself could be made low in fat, so if
you made a wise chip choice, it wouldn't be too bad. Moderation would probably be the
key. This is not a JoAnna recipe, just a handed down family recipe. Unknown original
source. Also, I don't have measurements for the lettuce and cheddar cheese. We just
layer it to look nice, so if you wanted exact nutrition count you would have to measure
the cheese, but for this size pan I would guess that we use at least two cups. If you
use fat-free cream cheese, you would probably want to mix with a spoon instead of using
a mixer.
Taco Dip
1 can (16 oz) refried beans
2 (8 oz) pkg. cream cheese (light or fat-free)
1 (8 oz) fat-free sour cream
1 taco seasoning packet
1 large tomato, diced
lettuce, shredded
low fat shredded cheddar cheese
Spread the can of refried beans into a 10x15x1 jelly roll pan. In a large bowl mix cream
cheese, sour cream and taco seasoning mix with a mixer until smooth. Spread cream cheese
mixture on top of refried beans. Top with diced tomato, a layer of shredded lettuce topped
with shredded cheddar cheese. Serve with nacho chips. -- Gail
~~~
* Exported from MasterCook *
Tuna Cream Cheese Dip
Recipe By :Judy Mento
Serving Size : 8 Preparation Time :0:00
Categories : Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tuna in water, canned -- drained and flaked
8 ounces fat-free cream cheese
2 tablespoons chili sauce -- or to taste
2 drops Tabasco sauce -- or to taste
1 tablespoon lemon juice
1/4 cup milk, skim
Combine all ingredients. Serves 8.
Each serving equals:
7/8 Pro, 4 Opt. Cal.
1.1 Points
53 cal, 1 g fat, 0 g fiber, 9 g prot, 2 g carb, 225 mg sod, 64 mg calc
1/4 recipe would be: 1 3/4 Pro, 8 Opt. Cal.
- - - - - - - - - - - - - - - - -
- -
Per Serving: 53 Calories; 1g Fat (9.7% calories from fat); 9g
Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol;
225mg Sodium.
~~~
I got this recipe off the WW recipe message board and it is to DIE for!!!!!!!!!!!!
Great for the up and coming holiday get-togethers, potlucks and dinners etc.
Simple and easy!
FLUFFY P-NUTBUTTER DIP -- O tribe Mom in Mo
1/2 cup reduced fat creamy peanutbutter
8 ounces fat-free vanilla yogurt
1/2 cup fat free whipped topping
Mix well and serve with apple and banana slices,
vanilla wafers or other snacks. Keeps well in the
fridge.
Serving: 4 tbsp = 2 pts.
Hope you all like this as much as I did!!!!!!!!
~~~
Fresh Vegetable Dip -- Onnicia, Juanita
1-cup fat-free sour cream
1 cup fat-free Mayo
1/4 cup green onions, minced
1-teaspoon parsley flakes
1-teaspoon dill weed
1-teaspoon garlic powder
1 teaspoon Accent seasoning
1 teaspoon Beau Monde Seasoning (by Spice Islands)
4 drops Worcestershire sauce
Mix and chill in refrigerate 2 hours before serving.
Serve with fresh vegetables such as: celery, jicama,
cucumber, zucchini, cauliflower, etc.
~~~
Pudding/CoolWhip Dip for Fruit -- Linda
~~~
* Exported from MasterCook *
Shrimp Dip
Recipe By : Carol Williams
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers And Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces sour cream, light
8 ounces light cream cheese -- room temperature
6 ounces cooked shrimp
3 tablespoons onion soup mix
1 teaspoon ketchup
1/8 teaspoon worcestershire sauce
-Cream the softened cream cheese until it is smooth.
-Add the sour cream, onion soup mix, ketchup,& worcestershire sauce;stir well to combine.
-Stir in the shrimp, mix well.
-Cover & chill at least 1 hour for flavors to blend
-Serve with fresh,crisp vegies or crackers.
-Approximately 32 servings @ 29.5 calories, 1.9 grams fat,0.1 grams fiber,
WW Points:1 per serving
{Numbers will be lower when using fat free cream cheese & sour cream}
This is an incredible dip, always makes a big hit at parties!!
- - - - - - - - - - - - - - - - - -
~~~
Back to Top or Continue Scrolling Down . . .
Frozen Treats
Scroll down after clicking on this link (below the full-fat version) to see the low-fat version of:
Ziploc Freezer Bag Ice Cream
~~~
Click this link and search on pops to see Recipe Search Results on: pops.
~~~
Pudding Pops
Sugar free instant pudding in butterscotch flavor put in 5oz cups
with plastic spoons tastes pretty good during the 10PM news. . . .
I freeze them. Just hold them a moment and they will pop right out.
I think using the electric mixer makes them a little smoother. . . .
Buy yourself a box of 5 oz. dixie cups and a box of butterscotch
sugar free instant pudding. Mix according to directions and pour in
the cups leaving room for expansion about 1 1/2 inches from the top.
Stick in a plastic spoon to get them out with. Any flavor of pudding
will work.
In the freezer -- John the Flatlands of Kansas
~~~
Chocolate Banana Pops
*********************
2 cups cold skim milk
1 (4-serving) package Jell-O chocolate flavor sugar free instant
pudding and pie filling
1 cup light whipped topping, thawed
1/2 cup mashed banana
Pour milk into medium mixing bowl. Add pudding mix. Beat with wire
whisk until well blended, one to two minutes. Gently stir in whipped
topping and banana. Spoon about 1/3 cup pudding mixture into each of
ten (5-ounce) paper cups. Insert wooden stick or plastic spoon into
each for handle. Freeze until firm, about five hours. To serve,
press firmly on bottom of cup to release pop.
Makes 10 pops.
Per Serving: 60 calories, 1 g fat, 0 cholesterol,
10 g carbohydrate, 160 mg sodium, 2 g protein
Diabetic Exchange: 1 starch
-- Paulissa
~~~
March 1996 newsletter
- Peppermint Patties, p. 9
(Here's another that may help during Halloween Treat Time or
Christmas or anytime.) -- Vera
~~~
Have you ever thought of placing your 8-ounce yogurt container in the
freezer for a while before you eat it? I tried this last night, but
unfortunatly I forgot about it and this morning it was frozen solid.
No problem, I just sat it out on the counter for about 30 minutes
before I ate it. This taste so good that I think it will become a
regular dessert for me. If you like yogurt you should give this a try.
-- Want2BHealthy
~~~
Pineapple Orange Sherbet -- ladybegood
~~~
You may all know about these, but yesterday when I went grocery shopping I found
Blue Bunny Sweet Freedom Sugar Free Pops. They are sooo good and are a free food! -- Kathy
~~~
Back to Top or Continue Scrolling Down . . .
Fruits
Click this link and search on fruit to see Recipe Search Results on: fruit.
~~~
Any of the sweet salads satisfy. Too many favorites to list. -- Jamie K.
~~~
Sweet Cherries:
I have frozen them for years--no sugar at all. I never sweeten them at all, ever.
I have always just pitted them, and cut in half(and you don't even have to do that).
Bagged about 1-2 cups in each package, and throw in the freezer. Then, when I want
to use them in jello (which is one of my faves--just dissolve jello in boiling water,
and then toss in the frozen cherries, and stir (LOL--just a figure of speech--don't
toss too hard--the jello will splatter all over!) I keep stirring gently while the
cherries defrost in the hot jello mixture. It will thicken up the jello REALLY
quickly--alot like that quick-set method where you use the ice. I have used this
as a quick-save when I needed something additional for a snack or a meal, and could
do it really last minute! I use a bit of Cool Whip Lt. to make it prettier. I like
to mold them in lemon jello--very jewel-like color! AND it is so yummy--and hardly
any calories involved. What more can we ask? -- Pauline
~~~
We tried the Peach-Strawberry Pudding out of the June 2001 newsletter, page 12. The whole family loved it.
It was a nice cool treat for such a hot day (it was 105 here yesterday!) and it was so
easy to make! The only thing I did differently was to use fat-free peach yogurt instead
of the plain yogurt. -- John
~~~
Take an apple, cored out the middle, trimmed about 1/4 inch of skin off the top,
filled the middle with some raisins, and applied 1 Tablespoon of fat free caramel
syrup over the top, placed in microwave on high for 4 minutes. I am enjoying that
with a dollop of fat free cool whip right now. Sure hits the spot for caramel
apple pie!!! -- Family Circle
~~~
Baked Apple, February 2000 Healthy Exchanges newsletter, p. 3 -- Cooking Tips
~~~
Baked Apples, Cooking Healthy Across America, p. 302
~~~
Dip 12 strawberries in two tablespoons of light chocolate syrup, Freeze for 1
hour (try with banana's also). -- Family Circle
~~~
Joanna's Apple Snack -- Mary
~~~
You Won't Believe This is Jello -- Kim Yahoo Access
~~~
Back to Top or Continue Scrolling Down . . .
Miscellaneous
Click this link and search on snack to see Recipe Search Results on: snack.
Click this link to see: Miscellaneous Snack Ideas.
~~~
Mine is pretty easy but good.....Graham crackers spread with peanut butter and
a glass of milk....I didn't put sizes or points as I usually decide my portion
based on what I have left at the end of the day.
--Jane (Jamifa3160) -- whose idea this was
~~~
1/2 cup of Healthy Choice Ice Cream -- Jamie K.
~~~
I love "Nutty Chicken Fingers" from my Better Homes and Gardens New Dieter's Cookbook.
1/2 c finely chopped pecans
1/3 c cornflake crumbs
1 T dried parsley flakes
1/8 t salt
1/8 t garlic powder
12 oz skinless, boneless chicken breast halves, cut into
3x1 in strips
2 T skim milk
Reduced-calorie ranch-style dressing (optional)
1) In a shallow dish combine pecans, cornflake crumbs, parsley flakes, salt, and garlic powder. Dip chicken strips
in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan.
2) Bake in a 400 degree oven for 7 to 9 minutes or until chicken is tender and no longer pink. If desired serve with
ranch-style dressing. Makes 15 pieces.
53 calories, 3g Fat, 0g Sat. Fat, 12mg Cholesterol, 42mg Sodium, 2g carbohydrate, 0g fiber, 5g protein
Exchanges: 1 lean meat
Per PIECE -- Dawn
~~~
> I'm searching for a recipe for chicken nuggets to replace the
> awful fast food ones my little ones love. Would you know
> of one? Much Thanks! Dyana
Dyana, here's one from Susan Powter's "Hey, Mom! I'm Hungry!"
It says it makes 4 servings, but that seems to be a really huge
serving and could probably make 8 (or 6) servings.
NUGGETS SUPREME
8 boneless, skinless chicken breasts, cut into 2-in. pieces
1 cup all-purpose flour
3 egg whites, beaten until frothy
2 cups nonfat sour cream (use the thickest kind available)
2 cups equal parts bread and cornflake crumbs
(or use all of either if you prefer)
2 Tbsp. Spike, Morton's Nature's Seasoning, cajun seasonings, or
salt-free onion spice mixture
Preheat oven to 450 deg.
Coat a nonstick baking sheet with nonstick canola oil spray.
Toss chicken pieces in flour until coated. In a small bowl, combine
sour cream, egg whites, and 1 Tablespoon seasoning. In another bowl,
combine crumbs with remaining seasoning.
Roll chicken in wet mixture, then roll in crumbs and seasoning mix.
Place on cookie sheet.
Bake for 20 minutes or until crispy-golden.
TIP: Vegetables cooked the same way come out crispy and are fabulous
served with honey mustard or nonfat ranch dressings.
Serving Size: 15 ounces
Servings per recipe: 4
Calories: 533
Total Fat: 3.76 grams
Saturated Fat: 0.943 grams -- JudyM
~~~
The following came from a diabetic cooking magazine.
I haven't tried it, but the picture is calling my name LOL!
I'm sorry I don't have the exchanges - I haven't learned
how to do that one yet 8-(... -- Betty Kivak
Quick Smores (Serves 1)
Ingredients:
1 whole graham cracker
1 large marshmallow
1 teaspoon hot fudge sauce
Directions:
Break graham cracker in half crosswise.
Place one half on small paper plate or
microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with
fudge sauce. Place cracker with
marshmallow in microwave. Microwave
at HIGH 12 to 14 seconds or until
marshmallow puffs up. Immediately
place remaining cracker, fudge side
down, over marshmallow. Press
crackers gently to even out
marshmallow layer. Cool
completely.
Diabetic: 1 Starch
Nutrients:
Cal: 74
Cal from Fat: 18%
Total Fat: 1 g
Sat. Fat: <1 g
Carb 15 g
Chol <1 mg
Fiber <1 g
Protein 1 g
Sodium: 71 mg
~~~
Jello with Splenda
~~~
Refreshers (4 servings) -- Betty Kivak
1 cup boiling water
1 pkg (4 serving size) Jello Dessert, any flavor
1 cup cold beverage such as seltzer, club soda,
ginger ale, iced tea or lemonlime carbonated
beverage.
Stir boiling water into gelatin in medium bowl
at least 2 minutes until completely dissolved.
Stir in cold beverage. Refrigerate 4 hours
or until firm. Cut into cubes and garnish as
desired.
Sugar Free Low Cal.: Prepare recipe as
directed above using any flavor jello sugar
free and 1 cup seltzer, club soda, diet
ginger ale, diet iced tea or diet lemon-lime
carbonated beverage (crystal lite?)
Per Serving:
Diabetic: 0
Nutrition:
Cal: 10
Cal from fat: 0
Sat fat: 0
Total Fat: 0
Chol: 0
Fiber: 0
Protein: 1 g
Sodium: 90 mg
~~~
sugar-free fudgesicles, popcorn -- Marilyn
~~~
Crumble 1/2 graham cracker into a small dessert dish, top with 1 cup of low
fat chocolate pudding and a dollop of fat free cool whip.
-- Family Circle
~~~
Top 1/2 crumbled graham cracker with 1 cup of low fat vanilla pudding,
one TBL of fat free cool whip and 1/2 sliced banana.
-- Family Circle
~~~
Spread fat free cool whip between the halves of graham crackers.
Wrap in saran wrap and freeze overnight. -- Family Circle
~~~
One of my favorites is Tortillia Roll Ups.
Mix softened fat free cream cheese with canned drained chopped green chilis.
Spread on fat free whole wheat flour tortillias.
If desired sprinkle LIGHTLY with Creole Seasoning.
Roll up tightly like a jelly roll, wrap in plastic wrap and chill till firm.
Slice into 1/8- 1/4 slices, creating pinwheels.
Arrange on a dish and serve. Delicious!
Sorry, no points or anything, I just do it all 'to taste'.
I have mixed salsa with the cream cheese, but that makes it pretty moist.
If you have a 'really wild family' you could use chopped jalapenos.
Sometimes I add low-fat grated sharp cheddar cheese added to the cream cheese.
Happy snacking! Love, Onnicia
~~~
One of my favorie snacks is 3 Graham Cracker Squares with the Brummel and
Brown fruit spread on them. -- Michelle
~~~
BAKED ONION RINGS
Source: Taste of Home Magazine Winter 2000- Servings: 6
1 1/2 cups crushed cornflakes
2 tsp sugar or Splenda
1 tsp paprika
1/4 tsp seasoned salt
1/4 tsp garlic powder
2 large sweet onions
Egg substitute equivalent to 2 eggs
In a large bowl, combine the first five ingredients. Set aside. Cut
onions into 1/2 inch-thick slices. Separate into rings, saving small
rings for another use. In a small mixing bowl, beat egg substitute
until frothy. Dip onion rings into egg, then into crumb mixture,
coating well. Place in a single layer on baking sheets that have been
sprayed with nonfat cooking spray OR lined with baking parchment.
Bake at 375 F for 15-20 mins. or until onions are tender and coating
is crispy.
This also works well for bell pepper rings!
Sorry, no exchange information. I think this was adapted from a WW
recipe. I remember using one like it. -- Onnicia
~~~
Click this link to see:
Accidental Fudge, from Dec. 97 newsletter, p. 4
~~~
I just wanted to share this recipe with everyone. It is great for
that time when you need something to satisfy and not take on a lot of
points (WW) or calories if you are counting them. I love it
Yogurt Jello Salad
1 - 3 oz sugar free jello(any flavor)
1 cup boiling water
1 cup fat free yogurt
Mix jello until dissolved in boiling water. Add yogurt and mix well
I add fruit too and this will have to be figured in.
4 servings-1/2 pt each (without fruit)
Sets up solid like jello and can be cut out to serve especially if
put into a pan instead of a bowl. I like it either way as I am the
only one eating it. Good eating to all and I hope you enjoy it as
much as I do.
-- Marian in ND
~~~
I also enjoy a yogurt now and then and I use QVC Lite Bite bars in
the afternoon to get me to the dinner hour or when I'm out and about
and feel the need to snack. At least that way I know I'm eating
something that's good for me. -- Flo
~~~
You hit the nail on the head Jenny. I too get the 4:00pm munchies.
Partly, because that's when we get home from work and school and the
kids are having snacks. I try to have a piece of fruit before leaving
work or on the way to pick up kids and always drink a bottle of water
on the way home. The water really helps fill me up. I hear JoAnna
is doing a snack book. Can't wait. Like everybody else, your best
defense is to be prepared with good for you snacks. -- <>< Terrie
~~~
I like to keep low-fat ice-cream and ice-cream cone around. I
can make myself a 'two small dip' ice-cream cone for 3 points and its
much more satisfying than just eating 1/2 cup of plain ice-cream. I
also like popcorn and a diet RC. It takes a while to eat and really
fills me up. -- JoJo
~~~
Pour yourself about 8 to 10 ozs. of unfiltered apple cider. Heat
it good and warm and put a bag of micowave popcorn (weavers in
our town) called all natural when is that popcorn isn't natural anyway
that with out the fat added. The cider is about 80 calories and the corn
5 grms fat 130 calories. Be sure to allow for the carbs total 210 total
eating time 1hr of movie chapter or two of good reading.
-- John The Flatlands of Kansas
~~~
Q: Could some of you share with me what you do when you have
cravings for something or when you're just plain ravenous? I've been
munching on carrots while cooking or I have a Diet Coke - ideas like
that would be most helpful!
A: you could chew gum while your cooking. That would take care
of any bites that tempt you.
Sugar free Jello with a tablespoon of FF Cool Whip is only 20 cal.
and free if your doing WW.
V8 juice is good and filling for the cost of a veg. selection, or
free on WW.
A cold glass of buttermilk is VERY filling and a favorite of mine
for 1 milk or 2 WW points. (I think this is probably a southern thing.)
My all time favorite thing though is soup. My comfort food! Oh,
its so filling, loaded with veg. and other good things and so good for
you. It can be very low in cal. and of course there is salad.
Sara Lee makes a small bagle thats only 1 point on WW and a
favorite of mine. I slice it and toast it and spread with 1 and 1/2
tablespoons spreadable fruit.
I also keep hot cocoa mix on hand and have a cup every night before
bed. Anything hot takes a while to drink is so soothing. I have my very
own cocoa mug. Its not used for anything else. I can make quite a
production out of simply drinking it. Sometimes I have a piece of toast
with it. If the British can have their tea time, I can have my cocoa time.
Most of these things are easy to prepare or can be made ahead of time to
keep on hand. It just takes a bit of thought and preplanning.
I use JoAnna's recipe for hot cocoa mix she named it 'Private Label CoCoa
Mix'. Its out of one of her cookbooks.
1 cup Nestles Sugar-free chocolate milk mix
3 cups dry milk powder
Mix and use 1/3 cup to 8 oz. hot water.
I sometimes add other things like cinnamen or flavorings
Counts as 1 point on WW.
-- JoJo
A: I either have myself a small bowl of air-popped popcorn seasoned
with WW butter flavored spray and other seasonings or a Lite Bite Bar.
With both I end up drinking more water. I'm basically a salty snack person
and I LOVE popcorn (I know you're not supposed to love food but it's my favorite
snack in the whole world!) I've tried 'subbing' other foods when my cravings
hit but I find if I do that I just end up eating what I wanted in the first
place after I've eaten everything else! Besides, I usually have my whole grain
bread for breakfast and limit my starches pretty much the rest of the day at
my other meals so I figure the popcorn is the lesser of all the other evils
I could be munching on.
-- Flo
A: I also like HOT V8. I just pour it in a mug and warm it in the microwave.
-- JudyM
A: It depends on what you're craving. For me it's usually sweet or salty.
I'm with JoJo about cocoa being satisfying but if I need more than that it's good
to have a piece of a JoAnna pie. If it's salty I crave, soup is good but if none
is made I've cut up carrots into rounds and eaten them (crunchy) with a cup of
boullion. There are a couple of HE recipes that give really large, satisfying
portions for those days when you can't seem to fill up. One that comes to mind
is Stovetop Chicken and Broccoli from the Heart Smart Healthy Exchanges Cookbook.
-- Jan
~~~
Snacks are pretty easy. I get hungry every few hours, so I've gotten pretty good at this
(I've lost 30 lbs. since Easter).
*Fat free crackers and that new Kraft 2% cheese
*Those little single serve cans of fruit
*Rold Gold Flavored pretzels--yummy!
*Corn nuts aren't too bad for you either
*Air popped popcorn with some I Can't Believe It's Not Butter spray
and a sprinkle of butter salt
*Cut some pitas into wedges, spray with butter cooking spray, and
sprinkle with dried garlic. Bake at 350 degrees for 10-15 minutes, turning
until crispy
*Yogurt
*Pudding!! Fat free, sugar free, made with skim milk
*Bean Dip: Fat free refried beans, warmed. Stir in some salsa, cumin, green onions, and chopped chiles or jalepenos
*Low fat granola bars
*Feel like a kid again--have a cup of dry cereal (great in a little baggie for when I'm on the run)
*Fat free Pringles give you a good size serving for not a lot calories
Good luck! I know you can do it! Planning ahead is the greatest boon.
DRINK YOUR WATER! :) -- Jen
~~~
HELP Cookbook
Stuffed Graham Crackers, p. 294
(really good) -- Rose
~~~
I have found a good snack. Wasa Lite Rye or High Fiber Rye Crisps.
4 of them are only 100 calories - 0 fat and 4 gms of fiber.
With 1 tsp. of sugar free Smuckers jam on each crisp, (it is 10 calories for a 3 tsp.)
it works out to 1 WW point. Can't beat that, and they are large about 2" by 4" each.
I figure with the jam it is 113 cal. 0 fat and 4 gm. fiber.
Wasa has other crisps, but they are not all 100 calories for 4 pieces. -- Margaret
~~~
Banana Sandwich
I was listening to Joanna's cassette "It's not a Diet, It's a Lifestyle. One side two
she answers cooking questions and gives some great snack ideas. I tried her banana
sandwich this afternoon for a planned snack. OH MY GOODNESS WAS IT GOOD! I had it with
a glass of milk and it held me all afternoon! -- Mary
~~~
Yogurt Ideas -- Andi
~~~
HELP Cookbook
Scroll down after clicking on this link to see:
Paradise Yogurt, p. 291
(This is one of the first HE recipe I tried and am still using it 4 years later.
Crystal Light has such a variety of flavors it never gets boring and it's a lot
cheaper than the small containers of ready-made flavored yogurt!) -- Gwena
~~~
101 SNACKS WITH FEWER THAN 100 CALORIES -- Sue
~~~
Snacks on the Go
~~~
Food Finds!
~~~
Gummi Worms -- Berta
~~~
French Toast -- Gail M.
~~~
Zero Point Soups (or Low Point) -- Sandi
~~~
* Exported from MasterCook *
Fiesta Chicken Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces fat-free refried beans
14 ounces Chicken broth, Swanson, 100% Fat Free
5 ounces cooked chicken breast half
15 1/2 ounces canned black beans -- rinsed and drained
11 ounces canned corn -- with liquid
1 cup salsa
1/2 cup reduced fat cheddar cheese -- shredded (2 oz.)
Combine first 6 ingredients in large sauce pan and bring to a boil over medium heat.
Reduce heat to low and simmer for 10 minutes stirring occasionally.
Add shredded cheddar cheese. Stir until melted. Serves 8 (1 cup each).
Each serving equals:
1 Pro, 1 Brd, 1/4 Veg, 1/4 Slider
2.7 Points
168 cal, 2 g fat, 5 g fiber,
13 g prot, 24 g carb, 802 mg sod, 55 mg calc
Source:
"Healthy Exchages Reader Recipe Exchange -- posted by Janine"
- - - - - - - - - - - - - - - - - - -
Per Serving: 168 Calories; 2g Fat (12.3% calories from fat); 13g Protein; 24g Carbohydrate; 5g Dietary Fiber;
14mg Cholesterol; 802mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0
~~~
Chocolate Eclairs
~~~
Blessed's Diet Soup
~~~
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Munchies
One thing that keeps me going is White Cheddar Popcorn Cakes by Orville
Reddenbacker. Quaker has got them also, but Reddenbacker's are better. You'd
swear you were eating cheese popcorn. -- Cindy
~~~
Any flavor of Baked Tostitos. I like a little salsa with the plain ones.
-- Jamie K.
~~~
Pretzels with a bit of mustard for dipping. -- Jamie K.
~~~
Has anyone ever tried Jo's Trail Mix? From Man in Mind,
pg. 301. It only has 171 cals, 183mg sodium per serving. -- Dawn
~~~
Scroll down after clicking on this link to see:
Happy Trails Popcorn Mix, Diabetic's Healthy Exchanges Cookbook, p.285
~~~
For a quick good snack take your portion of popcorn, give a few sprays
of butter subsitute, sprinkle with Splenda and cinnamon to taste. -- Nancy
~~~
Scroll down after clicking on these links to see:
Maple Popcorn Snacks, October 1999 Newsletter, p. 9
also Munch Mix, Make A Joyful Table, p. 302
and Fiesta Corn Mix, April 1998 Newsletter, p. 9
and Crazy Mix, December 1997 Newsletter, p. 7
~~~
Just wondered if any of you have tried the microwaveable pork rinds by Rudolph Foods?
They're terrific! I'm following a low-fat/low-carb diet (low-carb because of Type II
Diabetes) and sometimes miss something salty and crunchy for a snack. I found these in
the Wal-Mart superstores in the section with microwave popcorn. You cook them like
popcorn - they're called "Bacon Snaps" - it takes about 2 minutes in my microwave
(1100 Watt). I eat them plain or dip them in FF sour cream/Hidden Valley Ranch mix.
I usually have half a package at a time and it comes to 105 calories, about 2.5 gm fat
and no carbs at all. They don't have that real strong pork taste like pre-packaged pork
rinds, either. There are two flavors - plain and hot and spicy. Trust me, I'm a real
wimp, this hot and spicy is tame. LOL! They are about .69 each. Anyway, I don't have
any financial interest in this company, but just thought I'd pass along a snack idea
that I really enjoy.
~~~
Scroll down after clicking on this link to see:
Shake-Em Up Snacks, from the cookbooklet Home For The Holidays, on page 5
~~~
Scroll down after clicking on this link to see:
PARTY HEARTY CEREAL MIX, Recipe By :M.J. Smith, R.D. -- Stephanie/SC
~~~
As for snacks, I'm a salty, carb snacker and the only way I can avoid other things that
are bad for me when I'm on my program is to fill my snack attacks with popcorn. I love
popcorn and that's the one snack I allow myself to have anytime when on program.
It seems to work for me because then I feel like I'm not depriving myself. -- Flo
~~~
Q: I just noticed someone mentioned "doctoring" popcorn with WW butter spray
...sounds good. I've never tried that spray...is it really buttery? I've been toying with
different ways to make micro-almost-fat-free popcorn taste buttery, or anything else for
that matter. So far the best I've come up with is spraying reg. Pam and sprinkling MollyMB
on it (not REAL great). I've even tried to get the "kettle-corn" taste by sprinkling on Splenda
not bad!) But I wonder if anyone would share favorite popcorn ideas?
-- Cami
A: I like Butter Pam on my pop corn.
-- Ann
I love the WW Buttery Spray as it is the best tasting buttery spray on the market and yes I do
use it on popcorn. Very good! Give it a try.
-- Jan
~~~
Scroll down after clicking on this link to see:
Sweet Tooth Sweeties, December 2000 Healthy Exchanges Newsletter, p. 1
(Re: Halloween Candy Coming
Why not fix something of JoAnnas treats for yourself and not feel quite
so deprived. I've made the peanut butter krispie treats 1" balls. -- Vera)
(I made [these] last year for Christmas, and my husband couldn't keep out
of the bowl when they were finished.....they were excellent!! -- Kelly)
~~~
Cooking Healthy Across America
Tex-Mex Munch Mix, p. 179
(Here is a great snack recipe.)
(The above link also includes JoAnna's hint for making your own microwave popcorn.
Scroll down after clicking link to see it.)
~~~
One of my all time favorites is the "S'More Gorp" which can be found in the March 1998 newsletter, p. 9. Yahoo Access
-- Cheryl
~~~
Click here and here for popcorn hints.
~~~
Comments on Soy Crisps from GeniSoy Products.
~~~
Scroll down after clicking on this link to see Sally's post on:
Baked Splenda-Cinnamon Chex with Raisins -- Sally
~~~
Cinnamon Chips & Low Fat Tortilla Chips -- Aimee & Jan
~~~
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Shakes and Smoothies
Click this link and search on shake to see Recipe Search Results on: shake.
~~~
Smoothies
~~~
I make a Slushy using 1 cup skim milk or juice, 1 frozen banana or whatever frozen fruit you want,
twirl in blender until all fruit is blenderized and slushy. MMMMM good! -- Dulci
~~~
Thanks, Carol E. and Sewgreen, for posting this, and to everyone else who came up with variations.
I ran one flavor through MasterCook to get the nutrient info.
* Exported from MasterCook *
Blizzard -- Chocolate
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup skim milk
5 whole ice cubes -- crushed
2 tablespoons Jello Sugar Free Fat Free Instant Pudding,
chocolate -- *see Note
*NOTE: Other flavors SF FF Jello instant pudding mix may be substituted.
Blend all ingredients in blender. Serves 1.
Each serving (whole recipe) equals:
1 Milk, 1/2 Slider
2.3 Points
126 cal, 0 g fat, 1 g fiber, 9 g prot, 21 g carb, 506 mg sod, 304 mg calc
Source:
"Carol E. found recipe posted on WW message board"
- - - - - - - - - - - - - - - - - - -
Per Serving: 126 Calories; trace Fat (3.1% calories from fat); 9g Protein; 21g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 506mg Sodium.
Exchanges: 1 Non-Fat Milk; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0
~~~
Blend 1/2 c of ice water, four or five crushed ice cubes, 1/4 of banana,
1/4 cup canned crushed pineapple and a drop of coconut or rum flavored
extract in blender. -- Family Circle
~~~
I just made up a batch of this stuff, drank down two glasses and I
may burst cause I'm so full but yum yummmmmm it was good!!! -- Kim
Crystal Lite Smoothie
Put in a blender:
6 ice cubes
3 cups cold water
1 cup FF or low fat milk (I used 1%)
1 package of Crystal Lite (I used tangerine/grapefruit but you can use any
fruit kind)
2 tablespoons FF vanilla yogurt (can use plain too or a fruit one to match your
crystal lite)
Blend and then enjoy.
Ready for this: 2 WW points for the WHOLE BLENDER!
It's fabulous - mine tasted like a big creamsicle and it's very filling and oh
I'm going back for more!! LOL
Kim
(burp)
~~~
Here is a recipe that is very good if you enjoy smoothies, but not all the extra calories. -- Anne
Low-fat Smoothie
1 cup of low-fat or soy milk
1 teaspoon of Crystal Light Powder (raspberry, peach, etc.)
You may also add a serving of fruit (frozen is good)
Place ingredients in blender and blend of high...
Very refreshing....
~~~
Creamy Dreamy Orange Smoothie -- Carolyn in Texas
~~~
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Snack Cakes, Muffins, and Rolls
Click this link and search on muffin to see Recipe Search Results on: muffin.
~~~
Click these links (scrolling down, if necessary) to see:
Muffins & Energy Bars, Orange Oatmeal Muffins, Very Corny Corn Muffins, More Muffins (including Pizza Muffins),
Maple Applesauce Muffins, WW Chocolate Muffins, Blueberry-Peach Cobbler Muffins, David's Oat-Bran Muffins,
Cranberry Orange Low Fat Muffins, Muffins from Sweet Bread Recipes, Cinnamon Bran Muffins, Banana Oat Bran Muffins,
Pumpkin Bran Muffins, Banana Bran Muffins, Scroll down after clicking link for: Double Chocolate Banana Muffins,
Rise-and-Shine Apple Muffins, Scones and More About Scones
~~~
Heavenly Snack Sweet Rolls from Jan 2000 newsletter, pg. 9 are excellent and fast.
~~~
Cinnamon Cream Rolls, p. 286, The Diabetic's Healthy Exchanges Cookbook
(I used this for my son's high school graduation brunch. I don't know if it's still available
or not, but I used to use Kaukauna Fat Free Cream Cheese, honey walnut flavor in place of
plain fat free cream cheese. See Menu)
~~~
Snack Banana Cake, October '97 Newsletter, Page 8. Makes 8 servings and can be frozen. Good with a
dollop of Cool Whip Free.
~~~
I think that JoAnna had one similar to this in one of the
newsletters; I think it was one of the older ones, but I don't know
which one. This recipe is one that I had redone some time ago. It's
an old favorite that I had sort of forgotten about. I like to have
it for an evening snack, or sometimes for breakfast with coffee.
I also make muffins out of this, usually sprinkle a packet
of sweetener on top before I eat one for "powdered sugar".
* Exported from MasterCook *
Cockeyed Cake or Muffins
Recipe By :Judy Mento
Serving Size : 8 Preparation Time :0:00
Categories : Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour, all-purpose
1/4 cup cocoa powder
1 teaspoon baking soda
24 packets Splenda, in packets -- (equals 1 cup sugar)
1/2 teaspoon salt
1/4 cup Kraft Fat Free Mayonnaise
1 tablespoon cider vinegar
1 teaspoon vanilla
1 1/8 cups water -- cold (or cold coffee)
Preheat oven to 350 deg. F (177 deg. C).
Combine flour, cocoa, baking soda, sweetener, and salt.
Make 3 grooves in the dry mixture. Put FF mayo into one groove.
Vinegar in one. Vanilla in one.
Pour the cold water over it all. Beat with a spoon until nearly
smooth and you can't see the flour.
Spray a 9x9x2 square pan with nonstick cooking spray. Pour mixture
in. Bake at 350 deg. F for 25 minutes or until toothpick inserted in
center comes out clean. Serves 8.
I like to sprinkle 1 pkt. Equal over a piece like it was powdered
sugar.
Each serving equals:
1 Brd, 12 Opt. Cal.
1.7 Points
101 cal, 1 g fat, 2 g fiber, 3 g prot, 20 g carb, 330 mg sod, 14 mg
calc
- - - - - - - - - - - - - - - - - - -
Per Serving: 101 Calories; 1g Fat (8.6%
calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber;
3mg Cholesterol; 330mg Sodium.
NOTES: I tried the Cockeyed Cake as 8 muffins. They made beautiful
muffins, but they weren't quite sweet enough. So, I sprinkled my
packet of Equal on my muffin, and I was quite happy. It was the 1st
time I'd made them with Splenda. I think next time, I would add a
couple of more packets of Splenda, or maybe a couple of packets of
Sweet n Low.
I think it would also be interesting to try cold coffee in place of
cold water in the recipe. Coffee is supposed to intensify the flavor
of chocolate.
~~~
I tried the S'More Snack Cake from Make a Joyful Table, p. 269, and boy is it good!
It doesn't taste diety at all, it tastes rich and really satisfied my sweet tooth.
You get a pretty large piece for only 3 WW points.
~~~
* Exported from MasterCook *
WW Bran Muffins -- Plain, Cranberry, or Raisin
Recipe By :Warrensburg Weight Watchers meeting
Serving Size : 18 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
17 ounces Post 100% Bran Cereal -- (1 box) (twigs, not flakes)
3 3/4 cups milk, skim
24 packets Splenda, in packets -- ( = 1 cup sugar)
3 cups flour, all-purpose -- 375 gm
4 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cloves -- (or, allspice)
1 1/2 teaspoons cinnamon
8 ounces Egg Beaters Healthy Real Egg Product
15 ounces applesauce, unsweetened -- NOT optional
2 cups cranberries -- optional
OR
1 cup raisins -- 145 gm, optional
Preheat oven to 400 deg. F.
Mix cereal, Splenda, and milk. Let stand.
Mix dry ingredients, then add applesauce and egg substitute. Add cereal mixture.
Spray muffin tins with PAM. Do not use muffin liners.
Bake at 400 deg. F. for 18 min. Makes 36 muffins. 1 serving = 2 muffins
NOTE: They freeze great.
PLAIN:
Each serving (2 muffins) =
1 5/6 Brd, 2/9 Frt, 1/4 Milk, 3 Opt. Cal.
3.0 Points (w\ 4 g fiber limit)
186 cal, 1 g fat, 8 g fiber, 9 g prot, 43 g carb, 365 mg sod, 161 mg calc
CRANBERRY (with 2 cups cranberries):
Each serving (2 muffins) =
1 5/6 Brd, 1/3 Frt, 1/4 Milk, 3 Opt. Cal.
3.1 Points (w\ 4 g fiber limit)
191 cal, 1 g fat, 9 g fiber, 9 g prot, 44 g carb, 365 mg sod, 161 mg calc
RAISIN (with 1 cup raisins):
Each serving (2 muffins) =
1 5/6 Brd, 2/3 Frt, 1/4 Milk, 3 Opt. Cal.
3.5 Points (w\ 4 g fiber limit)
210 cal, 1 g fat, 9 g fiber, 9 g prot, 49 g carb, 366 mg sod, 165 mg calc
Yield:
"36 muffins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 215 Calories; 1g Fat (3.2% calories from fat);
9g Protein; 51g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 366mg Sodium.
Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
~~~
I tried a great recipe I got from the WW Website. It actually was
for Chocolate Pumpkin Muffins but I substituted a spice cake mix for
the chocolate one. These are incredible. I was worried they would
be dry without the added liquid but they are the most moist muffins
I have ever made! I'll never make them any other way again. My
husband and 4 year old son love them. Here's the recipe:
Chocolate Pumpkin Muffins
1 can (15 oz.) pumpkin
1 box Betty Crocker supermoist milk chocolate cake mix
(I substituted 1 box Duncan Hines Moist Deluxe spice cake mix for this.)
THAT'S IT-no water, oil or egg!!!
Mix together cake mix and pumpkin. Batter will be very thick of course.
(I didn't worry about working out ALL of the lumps of dry cake mix, just
as much as I could before my hand started hurting-I did not use a mixer.)
Line muffin pans with paper liners or spray with nonstick cooking spray
(I used Pam). Fill 2/3 full. Bake at 350 for 18-23 minutes. (I baked
for 15 and they were done.) Recipe is supposed to make 24 muffins at
2 pts. each but my batter only made 19 muffins. I calculated the pts.
for 19 instead of 24 and it still came out to 2 pts. each. There was no
additional nutritional info on the recipe. Please try them I guarantee
you'll like them!!!! -- Kim
I just took the muffins out of the oven. I didn't have either the choc.
or spice but used a white cake mix and had some trail mix,(dates, almonds,
raisins etc) chopped up about 1/3 cup and they were great. Didn't even
wait for them to cool. Had to have a cup of coffee. This was my breakfast.
Now I am anxious to try the spice cake mix.. -- Donna
Scroll down after clicking on this link to see:
WW Pumpkin Angel Food Cake or Muffins with nutrient info & exchanges.
~~~
I made the Choc-Cherry Angel Food Cake for company last nite.
1 angel food cake mix
1 can of lite cherry pie filling
4 tablespoons of cocoa.
Mix the cocoa and the dry cake mix -
add the pie filling and beat for 1 min. -
do not over beat.
Pour into a dry 13 x 9 pan and bake at 350 degrees for 30 to 35 min.
Invert pan on four cans - one at each corner to cool cake.
I made it the day b/4 and tasted it when it cooled - it was o.k. -- but the next day
the flavors really came out and it is delicious.
Serve with Cool Whip Free.
It figures out to 2 ww points without the cool whip.
I don't think you have to count 1 serving of the cool whip free.
18 generous servings. -- Margaret
~~~
Diet Soda Cake
~~~
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Vegetables and Salads
Click this link and search on vegetable to see Recipe Search Results on: vegetable.
Click this link and search on salad to see Recipe Search Results on: salad.
~~~
Sometimes for an afternoon, or even an evening snack, I just like to have a vegetable
salad. I like to put in many different kinds of vegetables and lettuces. Sometimes
I even get out the Salad Shooter. For a salad dressing, I combine in one of those
tiny little Tupperware containers: vinegar, sweetener, dash of Hidden Valley Ranch
Salad Dressing Mix, onion flakes, dash garlic powder, and maybe (or maybe not) a dash
of prepared mustard. For another fantastic salad dressing and a fantastic salad,
see the dressing in Oriental Spinach Salad, March 1998 newsletter, p. 12.
When I make this salad, I like to add 1 can of rinsed and drained mandarin oranges.
-- JudyM
~~~
I have found that I frequently do not get in enough vegetable
servings during the day. A very gracious local lady showed me how to
make her delicious vegetable dish. Now that I know how to do this,
my vegetable servings and my fiber grams for the day will go up.
May I present, Norma's Vegetables . . .
Click here to see the story behind Norma's Vegetables. -- JudyM
* Exported from MasterCook *
Norma's Vegetables
Recipe By :Norma, from Bintulu, Sarawak, Malaysia
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil -- *see Note
2 cloves garlic -- slivered
1 whole red onion -- very small, slivered
1/2 whole white onion -- cut in wedges, then sliced
1/2 whole chicken bouillon cube
1/2 head cauliflower -- cut into bite-sized pieces
1 whole carrot -- sliced w\ 3 mm slicing blade
3 cups green beans -- diagonally sliced
1/2 cup water -- scant
1/4 cup oyster sauce
1/2 whole green bell pepper -- cut in big slivers
16 ounces mushrooms, canned -- whole, drained & halved
*NOTE: Norma used 1/4 cup vegetable oil. I cut it down. Sometime I
may try it with just nonstick cooking spray.
I'm sure you could also use fresh mushrooms instead of canned.
Heat oil. Stir fry garlic & onions until yellow. (You may add
uncooked seafood or chicken, diced small, at this point. Not
included in nutritional analysis.)
Add 1/2 bouillon cube & stir around. Add cauliflower, carrots, &
green beans & stir fry briefly.
Add water and oyster sauce. Put on lid. Stir occasionally & cook
until softened, about 5 min.
Add green bell pepper and mushrooms. Leave lid off & stir for about
5 more minutes. Serves 6.
Each serving (1/6 recipe) equals:
2 Veg, 1/2 Fat, 2 Opt. Cal.
1.1 Points (w\ 4 g fiber limit)
83 cal, 3 g fat, 5 g fiber, 3 g prot, 14 g carb, 468 mg sod, 45 mg
calc
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 3g Fat (26.2%
calories from fat); 3g Protein; 14g Carbohydrate; 5g Dietary Fiber;
trace Cholesterol; 468mg Sodium.
Serving Ideas : Good served with rice -- not included in nutritional
analysis. -- JudyM
~~~
veggies in light ranch dressing -- Marilyn
~~~
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