Cinnamon Drops
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½ cup sugar
2 tablespoons cinnamon
2 (7 1/2 ounce) cans Pillsbury buttermilk biscuits
¼ cup fat-free buttery spread
2 tablespoons low-fat, creamy deluxe frosting, optional
~
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonfat cooking spray. Mix sugar and cinnamon together in a small bowl. Cut biscuit into quarters. Put a dab of buttery spread on each biscuit piece and coat with the cinnamon-sugar mixture. Set the coasted dough pieces on the prepared baking pan with the pieces touching each other. Some overlapping will occur. If there is cinnamon-sugar mixture remaining, sprinkle it over the dough in the pan. Bake for 15 minutes.
If frosting is desired, microwave it for approximately 10-15 seconds to melt it into a glaze. Drizzle the glaze over the Cinnamon Drops. Let them cool for several minutes before eating.
Yield: 16 servings
Calories 93 Fat 1 g Fiber 1 g; ww points 2
From Busy People’s Low-Fat Recipes
Sunday, February 3, 2008
Banana Cream Oatmeal
Banana Cream Oatmeal
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4 cups water
2 cups quick-cooking oats
2 medium bananas, thinly sliced
½ cup fat free, sweetened condensed milk
In medium- size saucepan bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and add the oats. Cook for 1 minute, stirring occasionally. Remove the oats from the heat and add the banana slices and condensed milk. Cover and let the oatmeal sit for 2-3 minutes. It will thicken as it sits. Serve Warm.
Yield: 4(1 ½ cup) servings
Calories 320 Fat 3 g Fiber 6 g; 5 ww points
From: Busy People’s Low-fat Cookbook
~
4 cups water
2 cups quick-cooking oats
2 medium bananas, thinly sliced
½ cup fat free, sweetened condensed milk
In medium- size saucepan bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and add the oats. Cook for 1 minute, stirring occasionally. Remove the oats from the heat and add the banana slices and condensed milk. Cover and let the oatmeal sit for 2-3 minutes. It will thicken as it sits. Serve Warm.
Yield: 4(1 ½ cup) servings
Calories 320 Fat 3 g Fiber 6 g; 5 ww points
From: Busy People’s Low-fat Cookbook
Monday, January 28, 2008
Angel Food Cake
Angel Food Cake
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12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
~
1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points
~
12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
~
1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points
Buttermilk Pancakes
Buttermilk Pancakes
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2 cups flour
2 teaspoons baking soda
2 teaspoons sugar
2 cups buttermilk
2 eggs, slightly beaten
~
1.Stir dry ingredients together in a bowl.
2. Measure the milk and add the eggs to the milk.
3. Pour wet into dry and mix.
4. Some lumps okay.
5. Cook on nonstick griddle.
6. Flip when bubbles appear.
Use approximately 1/4 cup batter per pancake.
Calories 214, Fat 2.8, Fiber 1.1; 4 WW points per servings
Makes 6 servings
UPDATE: I made this for breakfast and they are really good and very easy to make! The recipe does not say fat free milk but based on the fat content, I really think that is what you need to use. I also got 13 pancakes from this batter using 1/4 cup batter per pancake so I think that 2 pancakes would be a serving at 4 ww points each. I used Log Cabin Lite Reduced Calories syrup. It had was 2 WW points per serving. they do make a sugar free pancake syrup but I really did not like that and I LOVE the Lite! We will occasionally make this in my house because it is a higher point breakfast but it is really good!
~
2 cups flour
2 teaspoons baking soda
2 teaspoons sugar
2 cups buttermilk
2 eggs, slightly beaten
~
1.Stir dry ingredients together in a bowl.
2. Measure the milk and add the eggs to the milk.
3. Pour wet into dry and mix.
4. Some lumps okay.
5. Cook on nonstick griddle.
6. Flip when bubbles appear.
Use approximately 1/4 cup batter per pancake.
Calories 214, Fat 2.8, Fiber 1.1; 4 WW points per servings
Makes 6 servings
UPDATE: I made this for breakfast and they are really good and very easy to make! The recipe does not say fat free milk but based on the fat content, I really think that is what you need to use. I also got 13 pancakes from this batter using 1/4 cup batter per pancake so I think that 2 pancakes would be a serving at 4 ww points each. I used Log Cabin Lite Reduced Calories syrup. It had was 2 WW points per serving. they do make a sugar free pancake syrup but I really did not like that and I LOVE the Lite! We will occasionally make this in my house because it is a higher point breakfast but it is really good!
Light Garlic Biscuits
Light Garlic Biscuits
~
2 cup minus 1 T flour
1 tablespoon plus 2 tsp baking powder
½ teaspoon Baking soda
1 Pinch salt
3 tablespoon Stick margarine, chilled
¾ cup Low fat (1.5%) buttermilk
1½ ounce Sharp cheddar cheese, grated
¼ teaspoon Garlic powder
~
1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.
Source: Weight Watchers Magazine, December 1994
~
2 cup minus 1 T flour
1 tablespoon plus 2 tsp baking powder
½ teaspoon Baking soda
1 Pinch salt
3 tablespoon Stick margarine, chilled
¾ cup Low fat (1.5%) buttermilk
1½ ounce Sharp cheddar cheese, grated
¼ teaspoon Garlic powder
~
1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.
Source: Weight Watchers Magazine, December 1994
Chicken Pie
Chicken Pie
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98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
~
Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
~
8 servings/8 WW points per serving
6 servings/5 WW points per serving
~
98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
~
Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
~
8 servings/8 WW points per serving
6 servings/5 WW points per serving
Angel Biscuits
Angel Biscuits (from DeeDee)
~
1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
~
Preheat oven to375* and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown. Points: 1.5 points each muffin
~
1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
~
Preheat oven to375* and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown. Points: 1.5 points each muffin
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