May 24th, 2010 by alice
Tags: Banana, Fat, Low, Muffins
INGREDIENTS
- 1 1/4cupsbananas
- 3/4cupartificial sweetener
- 2/3cupnon-fat vanilla yogurt
- 4 1/2tablespoonsSmart Balance butter spread
- 1/2teaspoonvanilla extract
- 1/2cupEgg Beaters egg substitute
- 2 2/3cupsall-purpose flour
- 3/4teaspoonbaking powder
- 1teaspoonbaking soda
- 1/4teaspoonsalt
DIRECTIONS
- Preheat oven to 350º F. Lightly grease a dozen muffin tins or line with paper cups.
- Mix bananas, sugar, yogurt, smart balance, vanilla, and egg beaters together in a large mixing bowl and stir until smooth.
- In another bowl sift together flour, baking powder, baking soda, and salt.
- Add flour mixture to banana mixture and stir until just combined.
- Fill muffin cups three-quarters of the way full and bake for 25 to 35 minutes.
- Check for doneness with a toothpick or by pressing lightly on the top.
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April 16th, 2010 by alice
Tags: Cream, Fat, Low, Mock, Topping, Whipped
INGREDIENTS
- 1 (12 ounce)canevaporated skim milk
- 2teaspoonsvanilla extract
- 4teaspoonshoney
DIRECTIONS
- Pour milk into a large metal or glass bowl.
- cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
- Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
- After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
- Cook’s note:I just put the milk in the metal bowl of my stand mixer & froze it.Then it was simple to whip it up.
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April 3rd, 2010 by alice
Tags: Butter, Cookie, Cookies, Fat, Low, Press
INGREDIENTS
- 1 1/2cupsSmart Balance butter spread
- 1cupartificial sweetener
- 1/4cupEgg Beaters egg substitute
- 1tablespoonEgg Beaters egg substitute
- 3 3/4cupsall-purpose flour
- 1/4teaspoonsalt
- 1tablespoonpure vanilla extract
DIRECTIONS
- Blend Smart Balance, Splenda and Egg Beaters until creamy.
- Gradually add flour and salt.
- Gently blend in vanilla.
- Refrigerate 45 minutes to one hour.
- Put dough in cookie press and press out cookies onto cookie sheet.
- You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
- Bake at 350° for 8 to 10 minutes.
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March 31st, 2010 by alice
Tags: Fat, Free, Tzatziki
INGREDIENTS
- 1/2cup finely gratedEnglish cucumbers, drained(I leave the skin on, you’ll need about 1/2 a large english cuke)
- 3/4cupplain fat-free yogurt(one 6oz. cup)
- 3/4cupnonfat sour cream
- 6garlic cloves, minced(adjust to taste)
- 1/4teaspoonsalt
- 1/4teaspoonfresh dill weed, finely chopped
- 1/2teaspoonmustard powder
- 1teaspoonrice vinegar(or other vinegar)
- 1teaspoonfresh parsley, finely chopped (optional)
- 1tablespoonextra virgin olive oil (optional)
DIRECTIONS
- Combine all ingredients, and stir well.
- Refrigerate at least 4 hours, preferrably overnight.
- Remove from refrigerator about 30 minutes prior to serving to take the chill off.
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February 12th, 2010 by alice
Tags: Big, Fat, Low, Mac, Sauce
INGREDIENTS
- 1/3cuplow-fat mayonnaise
- 2teaspoonsdill pickle relish
- 2teaspoonsketchup
- 2teaspoonssugar
- 2teaspoonsyellow mustard
- 1tablespoon finely choppedwhite onions
- 1teaspoon finely choppedwhite onions
DIRECTIONS
- In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard.
- Stir to blend well.
- Cover and refrigerate for up to 1 month.
- Stir in the onion just before serving.
- Makes about 2/3 c, enough for 4 servings.
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