September 2010
S M T W T F S
« Aug    
 1234
567891011
12131415161718
19202122232425
2627282930  

Search



Tags


Low Fat Banana Muffins Recipe

May 24th, 2010 by alice  Tags: , , ,

INGREDIENTS

  1. 1 1/4cupsbananas
  2. 3/4cupartificial sweetener
  3. 2/3cupnon-fat vanilla yogurt
  4. 4 1/2tablespoonsSmart Balance butter spread
  5. 1/2teaspoonvanilla extract
  6. 1/2cupEgg Beaters egg substitute
  7. 2 2/3cupsall-purpose flour
  8. 3/4teaspoonbaking powder
  9. 1teaspoonbaking soda
  10. 1/4teaspoonsalt

DIRECTIONS

  1. Preheat oven to 350º F. Lightly grease a dozen muffin tins or line with paper cups.
  2. Mix bananas, sugar, yogurt, smart balance, vanilla, and egg beaters together in a large mixing bowl and stir until smooth.
  3. In another bowl sift together flour, baking powder, baking soda, and salt.
  4. Add flour mixture to banana mixture and stir until just combined.
  5. Fill muffin cups three-quarters of the way full and bake for 25 to 35 minutes.
  6. Check for doneness with a toothpick or by pressing lightly on the top.

Posted in Recipes | No Comments »

Low Fat Topping – Mock Whipped Cream Recipe

April 16th, 2010 by alice  Tags: , , , , ,

INGREDIENTS

  1. 1 (12 ounce)canevaporated skim milk
  2. 2teaspoonsvanilla extract
  3. 4teaspoonshoney

DIRECTIONS

  1. Pour milk into a large metal or glass bowl.
  2. 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!).
  3. Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
  4. After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
  5. 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.

Posted in Recipes | No Comments »

Cookie Press Low Fat Butter Cookies Recipe

April 3rd, 2010 by alice  Tags: , , , , ,

INGREDIENTS

  1. 1 1/2cupsSmart Balance butter spread
  2. 1cupartificial sweetener
  3. 1/4cupEgg Beaters egg substitute
  4. 1tablespoonEgg Beaters egg substitute
  5. 3 3/4cupsall-purpose flour
  6. 1/4teaspoonsalt
  7. 1tablespoonpure vanilla extract

DIRECTIONS

  1. Blend Smart Balance, Splenda and Egg Beaters until creamy.
  2. Gradually add flour and salt.
  3. Gently blend in vanilla.
  4. Refrigerate 45 minutes to one hour.
  5. Put dough in cookie press and press out cookies onto cookie sheet.
  6. You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
  7. Bake at 350° for 8 to 10 minutes.

Posted in Recipes | No Comments »

Fat-Free Tzatziki Recipe

March 31st, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 1/2cup finely gratedEnglish cucumbers, drained(I leave the skin on, you’ll need about 1/2 a large english cuke)
  2. 3/4cupplain fat-free yogurt(one 6oz. cup)
  3. 3/4cupnonfat sour cream
  4. 6garlic cloves, minced(adjust to taste)
  5. 1/4teaspoonsalt
  6. 1/4teaspoonfresh dill weed, finely chopped
  7. 1/2teaspoonmustard powder
  8. 1teaspoonrice vinegar(or other vinegar)
  9. 1teaspoonfresh parsley, finely chopped (optional)
  10. 1tablespoonextra virgin olive oil (optional)

DIRECTIONS

  1. Combine all ingredients, and stir well.
  2. Refrigerate at least 4 hours, preferrably overnight.
  3. Remove from refrigerator about 30 minutes prior to serving to take the chill off.

Posted in Recipes | No Comments »

Big Mac Sauce Low Fat Recipe

February 12th, 2010 by alice  Tags: , , , ,

INGREDIENTS

  1. 1/3cuplow-fat mayonnaise
  2. 2teaspoonsdill pickle relish
  3. 2teaspoonsketchup
  4. 2teaspoonssugar
  5. 2teaspoonsyellow mustard
  6. 1tablespoon finely choppedwhite onions
  7. 1teaspoon finely choppedwhite onions

DIRECTIONS

  1. In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard.
  2. Stir to blend well.
  3. Cover and refrigerate for up to 1 month.
  4. Stir in the onion just before serving.
  5. Makes about 2/3 c, enough for 4 servings.

Posted in Recipes | No Comments »

« Previous Entries