Crustless Apple Pie (Thank you Karen, APL)
Course: dessert/cake
PointsPlus™ Value: 3
Servings: 12
Preparation Time: 30 min
Cooking Time: 40 min
Level of Difficulty: Easy
425 degree oven
Ingredients
4 pound(s) peeled apple slices, Peel, core and slice into thin slices
1/2 cup(s) SPLENDA® Splenda sugar blend for baking
3 Tbsp uncooked tapioca
1/8 tsp table salt
1/2 tsp ground cinnamon
Instructions
Peel, core and cut apples into thin slices
Add all remaining ingredients to apples.
Stir to mix well.
Spray glass dish with Pam.
Cover and bake.
Refrigerate after dish has cooled.
Serve with low or non- fat whipped cream (Redi-whip non-fat is 0 points plus for 2 tablespoons)
Monday, February 28, 2011
Saturday, February 26, 2011
Garlic Cheddar Biscuits
Garlic Cheddar Biscuits
Servings: 14 • Serving Size: 1 biscuit PointsPlus® Value: 3
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz low fat shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove
from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not
over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until
lightly browned on the bottom.
Servings: 14 • Serving Size: 1 biscuit PointsPlus® Value: 3
2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz low fat shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove
from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not
over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until
lightly browned on the bottom.
Peanut Butter Banana Bread
Peanut Butter Banana Bread
PointsPlus® Value: 4
Servings: 10
Serving Size: 1 slice
1 and 1/4 cup whole wheat flour
1 whole eggs
1 egg whites
1/2 tsp baking powder
1/2 cup brown sugar Splenda Blend
1/4 tsp baking soda
1/2 tbsp pumpkin pie spices (or a combination or cinnamon and nutmeg)
1/2 tsp salt
2 ripe bananas (the riper the better)
1/3 cup lite vanilla yogurt
1/3 cup reduced fat crunchy peanut butter
1. Preheat your oven to 350 degrees.
2. Place the bananas, with the peels on, in the oven for about 10 minutes until the skins become completely black. This will caramelize the banana and add more intense flavor to the bread, and also is a great trick if your bananas aren’t completely ripe. Let them cool.
3. Combine all of the dry ingredients – flour, splenda sugar blend, pumpkin pie spice, and salt in a large mixing bowl.
4. Mash the bananas using a fork and then whisk together with the egg, egg whites, yogurt, and peanut butter.
5. Pour the banana and egg mixture into the dry ingredients and fold together.
6. Pour everything into a bread pan, sprayed with non fat cooking spray, and cook for around 35 minutes or until bread has risen and a toothpick comes out clean.
PointsPlus® Value: 4
Servings: 10
Serving Size: 1 slice
1 and 1/4 cup whole wheat flour
1 whole eggs
1 egg whites
1/2 tsp baking powder
1/2 cup brown sugar Splenda Blend
1/4 tsp baking soda
1/2 tbsp pumpkin pie spices (or a combination or cinnamon and nutmeg)
1/2 tsp salt
2 ripe bananas (the riper the better)
1/3 cup lite vanilla yogurt
1/3 cup reduced fat crunchy peanut butter
1. Preheat your oven to 350 degrees.
2. Place the bananas, with the peels on, in the oven for about 10 minutes until the skins become completely black. This will caramelize the banana and add more intense flavor to the bread, and also is a great trick if your bananas aren’t completely ripe. Let them cool.
3. Combine all of the dry ingredients – flour, splenda sugar blend, pumpkin pie spice, and salt in a large mixing bowl.
4. Mash the bananas using a fork and then whisk together with the egg, egg whites, yogurt, and peanut butter.
5. Pour the banana and egg mixture into the dry ingredients and fold together.
6. Pour everything into a bread pan, sprayed with non fat cooking spray, and cook for around 35 minutes or until bread has risen and a toothpick comes out clean.
Portion Sizes at Home
Portion Sizes at Home
Article By: Liz Josefsberg
The best place to learn correct portion sizes is at home
And the more familiar you are with adequate portion sizes there, the easier it is to estimate portion sizes when you're eating out.
Here's how to set up your home environment:
Keep measuring tools handy. Set up your cooking/eating area so that measuring tools are easily available and in plain sight. Place measuring cups in the silverware drawer as a reminder to check portions now and then!
Measure liquid and solids differently. There are different measuring systems for liquids and solids (i.e. for solids, 16 ounces equals one pound, and with liquids eight fluid ounces equals one fluid cup). The best tool for solid measure is a food scale or baking/dry measuring cups. For liquid measure, a clear glass or plastic measuring cup with cup- and fluid ounce-markings on the side gives additional room at the top so liquids won't spill over.
Measure accurately. Whether you're using a tablespoon or cup, it should be leveled off. And the best measuring spoons and cups are ones that can be squared off for easy leveling.
Note the actual size of your dinnerware and cups. Figure out what correct servings (for example, a three-ounce piece of chicken next to a one-cup serving of spinach) look like on your plates. Tip: If you have a smaller plate such as a salad or dessert plate, using it instead of a larger dinner plate might make you feel as if you're having more food.
Store foods in individual serving sizes. After you buy bulk-size packages of food, portion out correct serving sizes. For example, if you purchase an extra large bag of pretzels, use plastic baggies to portion it into single servings. The same goes for large packages of poultry and meat – divide it into single servings right away for easy cooking or freezing.
Check the actual serving size. When eating packaged foods or drinks, be aware that a package or bottle probably contains more than one serving, perhaps more than two. When cooking from recipes, be mindful of serving sizes and how many servings a recipe actually makes.
Article By: Liz Josefsberg
The best place to learn correct portion sizes is at home
And the more familiar you are with adequate portion sizes there, the easier it is to estimate portion sizes when you're eating out.
Here's how to set up your home environment:
Keep measuring tools handy. Set up your cooking/eating area so that measuring tools are easily available and in plain sight. Place measuring cups in the silverware drawer as a reminder to check portions now and then!
Measure liquid and solids differently. There are different measuring systems for liquids and solids (i.e. for solids, 16 ounces equals one pound, and with liquids eight fluid ounces equals one fluid cup). The best tool for solid measure is a food scale or baking/dry measuring cups. For liquid measure, a clear glass or plastic measuring cup with cup- and fluid ounce-markings on the side gives additional room at the top so liquids won't spill over.
Measure accurately. Whether you're using a tablespoon or cup, it should be leveled off. And the best measuring spoons and cups are ones that can be squared off for easy leveling.
Note the actual size of your dinnerware and cups. Figure out what correct servings (for example, a three-ounce piece of chicken next to a one-cup serving of spinach) look like on your plates. Tip: If you have a smaller plate such as a salad or dessert plate, using it instead of a larger dinner plate might make you feel as if you're having more food.
Store foods in individual serving sizes. After you buy bulk-size packages of food, portion out correct serving sizes. For example, if you purchase an extra large bag of pretzels, use plastic baggies to portion it into single servings. The same goes for large packages of poultry and meat – divide it into single servings right away for easy cooking or freezing.
Check the actual serving size. When eating packaged foods or drinks, be aware that a package or bottle probably contains more than one serving, perhaps more than two. When cooking from recipes, be mindful of serving sizes and how many servings a recipe actually makes.
Friday, February 18, 2011
President's Day Dessert
Red, White and Blueberry Crisp Favorites Add to PointsPlus™
Course: desserts
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
Details Read all reviews (2) Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, divided
2 cup(s) strawberries, hulled and quartered
1/2 cup(s) uncooked old fashioned oats
2 Tbsp unpacked brown sugar
2 Tbsp light butter, melted
1/2 cup(s) lite whipped topping
Instructions
Preheat oven to 375°F.
In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Notes
Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.
Course: desserts
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
Details Read all reviews (2) Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, divided
2 cup(s) strawberries, hulled and quartered
1/2 cup(s) uncooked old fashioned oats
2 Tbsp unpacked brown sugar
2 Tbsp light butter, melted
1/2 cup(s) lite whipped topping
Instructions
Preheat oven to 375°F.
In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Notes
Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.
Icecream Sandwich Fruite Tarte
Ice Cream Sandwich Fruit Tarte Favorites Add to PointsPlus™
Course: desserts
PointsPlus™ Value: 3
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
This simple dessert is pretty to look at and tastes great, too.
Details Read all reviews (2) Ingredients
1 sandwich(es) Weight Watchers Round Vanilla Ice Cream Sandwiches
3 medium strawberries, hulled and halved
1 medium peach(es), thinly sliced
1 medium kiwifruit, peeled and diced
Instructions
Slice Weight Watchers® Vanilla Round Ice Cream Sandwich in half through ice cream so you have two halves, each with a chocolate bottom. Place on two plates, chocolate-sides down.
Divide strawberries, peaches and kiwi on top of each ice cream sandwich half and serve. Yields 1 half per serving.
Notes
For easier slicing, hold a sharp knife under hot running water for 30 seconds before cutting the ice cream sandwich in half
Course: desserts
PointsPlus™ Value: 3
Servings: 2
Preparation Time: 8 min
Cooking Time: 0 min
Level of Difficulty: Easy
This simple dessert is pretty to look at and tastes great, too.
Details Read all reviews (2) Ingredients
1 sandwich(es) Weight Watchers Round Vanilla Ice Cream Sandwiches
3 medium strawberries, hulled and halved
1 medium peach(es), thinly sliced
1 medium kiwifruit, peeled and diced
Instructions
Slice Weight Watchers® Vanilla Round Ice Cream Sandwich in half through ice cream so you have two halves, each with a chocolate bottom. Place on two plates, chocolate-sides down.
Divide strawberries, peaches and kiwi on top of each ice cream sandwich half and serve. Yields 1 half per serving.
Notes
For easier slicing, hold a sharp knife under hot running water for 30 seconds before cutting the ice cream sandwich in half
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