Crepe Recipe

 Makes 5 large crepes

¾ cup egg substitute

½ cup flour

1 cup skim milk

1 tablespoon oil

Dash salt

Blend ingredients in a blender or with a wire whisk.  Heat Pam butter spray in a 10” to 12” skillet on medium heat.  Pour 1/3 cup to ½ cup in pan and swirl batter around pan to cover.

Cook until little bubbles form in batter or edges of batter become dry.  Turn and cook on other side until lightly browned.

 3 PointsPlus per crepe

Strawberry-Ricotta Cakes

Drain 2/3 c part-skim ricotta cheese between 2 double layers of paper towels 10 min.  Spread 1 1/2 Tbsp low-sugar apricot jam among 6 (28 g) mini-sponge cake shells;  spread into each shell to cover.  Top cakes with 1 1/2 c sliced strawberries.  Mix drained cheese and 1 1/2 Tbsp confectioners' sugar; divide among cakes.  Sprinkle with 2 Tbsp chopped semisweet chocolate.  Serves 6.

Per Serving (1 cake) Points Plus Value: 4

Easy Strawberry Cream Pie

Half of a 12-ounce can frozen orange-strawberry-banana juice concentrate, thawed
one 8 ounce package fat-free cream cheese
1 package (flour 1/2 cup servings) sugar-free instant pudding mix
1 1/2 cups light whipped topping
1 cup strawberries, chopped
One reduced-fat graham cracker pie crust

1.  In blender or food processor, combine juice concentrate, cream cheese, and pudding mix; process until smooth

2.  Transfer to large bowl; fold in whipped topping and strawberries.

3. Transfer to pie crust; spread evenly. Cover and refrigerate until firm, at least 2 hours.

Per serving: 203 calories, 7 g fat, 1 g fiber


4 POINTS per serving

Mock Turtles

Small twist pretzels
"Rolo's" candies

Place Rolo's on pretzels and bake at 350 for 4 minutes

Press a pecan half on top.  (I actually leave this off because I'm allergic...)
Chill or cool until set.

1 POINT EACH

Variations of Baked Oatmeal

Remember the post about the baked oatmeal bars from a few months ago? Click here to view it:  Baked Oatmeal.  One of my wonderful members, April, sent me some yummy variations for them.  Here's what April sent me:

1.  In place of milk use light silk chocolate milk and 1 small package of sugar free chocolate pudding.  I omit the cinnamon and add a teaspoon of vanilla.  Everything else stays the same.

2.  Unsweetened coconut milk and 1/4 cup chopped dates and 1 oz walnuts chopped.  These are 3 pts.  These are good, however, I like the chocolate ones better.

I also double the recipe and make 12 muffins.  I use a ice cream scoop to measure them into each muffin tin.

-April

Triple Chocolate Bundt Cake

Ingredients:

1 box Devils Food Cake Mix
1 small box sugar free instant chocolate pudding
1 small box sugar free instant white chocolate pudding
1 cup egg substitute
1 1/2 cup water
1/2 cup mini chocolate chips
1 cup applesauce

Instructions:

Mix together and pour into a sprayed Bundt pan or divide into 24 cupcakes.  (The mixture is kind of "fluffy" and does not rise much at all.)  Bake at 350 degrees (45-50 min. for Bundt or 20 min. for cupcakes.)  Serve with Fat Free Cool Whip.


Servings: 16
3 POINTS

Per Serving: 134 Calories; 5g Fat (33.% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 224 mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

NOTES:  Serving 24:  2 POINTS Per Serving: 89 Calories; 3g Fat; 2g Protein; 13g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 149mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

5 Minute Blackberry Crisp

Here is a LOW POINT dessert!  I know last week's was high, so here is a great one for days you can't splurge!


¾ c. Frozen blackberries

1 Tbsp. Splenda

½ tsp. cornstarch
1 bar Nature Valley Oats ‘n’ Honey Granola bar, broken into bits

Cool Whip free for garnish (if desired)

In a small microwavable bowl, mix together the berries, Splenda, and cornstarch, microwave for 1 minute, remove and top with the granola pieces, serve with the topping if desired


(make sure you use frozen berries they make more juice and assorted frozen berries works great too!)

This is a single serving recipe- 2 POINTS

Fudgy Caramel Pudding Cake

Be sure to scoop the warm caramel sauce from the bottom of the dish when serving this gooey dessert.

1 (19.8-ounce) box fudge brownie mix (such as Betty Crocker)
1 cup water
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 large egg
1 large egg white
Cooking Spray
1/2 cup fat-free caramel-flavored sundae syrup
2 tablespoons chopped walnuts or pecans
2 3/4 cups vanilla fat-free frozen yogurt

1.  Combine first 5 ingredients in a large bowl; stir with a wooden spoon 50 strokes.  Set aside.
2.  Beat egg white with clean, dry beaters at high speed of a mixer until stiff peaks form.  Gently fold egg white into batter.  Pour batter into a 2-quart souffle dish or deep-sided round baking dish coated with cooking spray.  Drizzle caramel syrup over batter; sprinkle with nuts (caramel will sink to the bottom).
3.  Place a long sheet of foil over top of dish and wrap edges under dish.  Place dish on top of another long sheet of foil; press foil against sides and over top of dish, completely enclosing dish.  Place a small rack, trivet, or 3 canning jar rings in crockery insert of a round 5-quart electric slow cooker; pour 3 cups water into bottom of slow cooker.  Place dish on rack in water.  Cover slow cooker with lid;  cook on high-heat setting 4 1/2 hours or until pudding is set.  Remove foil, and let stand 20 minutes.  Spoon into bowls; top with frozen yogurt.  Yield 11 servings (serving size: 1/2 cup pudding cake and 1/4 cup frozen yogurt).

8 POINTS

Baked Oatmeal

A filling treat- big servings for low points!

1/2 C applesauce

1/3 C Splenda

2 eggs

3 C oats

2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 C milk

Mix in order listed.  Bake at 375 in a rectangle glass pan (spray pan with pam) for approx. 30 minutes--until golden brown.

Makes 6 servings

2 points per serving

(3 points per serving if you use sugar instead of splenda) 

Options:

• Add 12 tsp of oil to the recipe too, that way you get 2 tsp per serving and it increases the points value by two (per serving), obviously- but an easy way to get your oil in!
• Add raisins or chocolate chips to make "tastier" but make sure you add the points for them as well!

Chocolate Peanut Butter Balls

1 Point

Get your chocolate fix with this luscious low-fat treat.  Easy to make and ready to enjoy in just minutes.

25 chocolate wafer cookies, finely crushed

1 Cup + 2 tablespoons confectioners’ sugar

1/3 cup honey

¼ cup + 2 tablespoons smooth peanut butter

In a large bowl, mix the cookie crumbs and 1 cup of the confectioner’s sugar.

In a medium bowl, whisk together the honey and peanut butter until well combined.  Add to the cookie crumb mixture and stir well (the mixture may be crumbly at this point).

With your hands, shape the mixture into 1” balls (the mixture should hold together as you shape it).

Set the balls aside at room temperature until ready to serve, or store them in an airtight container at room temperature for 2 to 3 days.  Just before serving, roll the balls in to the remaining 2 tablespoons of confectioner’s sugar.

Pumpkin Chocolate Chip Cookie Recipe

1 pkg spice cake mix

1 can 15 oz pumpkin

1 cup mini semi-sweet chocolate chips

Pre-heat oven to 350 degrees.  Spray cookie sheet lightly with Pam or cover with parchment paper.  Drop 1 1/2 - 2 inch balls of mixture on cookie sheet.  Bake 18-20 minutes, until toothpick comes out clean. Makes approximately 3 dozen cookies.

1 Point Each

Easy Pineapple/Orange Cream Cake

This moist cake is the perfect choice because of its preparation and make-ahead ease

1 (15 ¼ oz) can crushed pineapple in juice, undrained

1 (18.25 oz) pkg yellow cake mix

1 (11 oz) can mandarin oranges, in light syrup, drained

½ cup egg substitute

½ cup fat free mayonnaise

1 (12 oz) container frozen fat free whipped topping, thawed

1 (1 oz) pkg sugar free vanilla instant pudding mix

Preheat oven to 350 degrees.  Drain pineapple, reserving juice;  set pineapple aside.  Combine reserved pineapple juice, cake mix, mandarin oranges, egg substitute, and mayonnaise in large bowl.  Beat with a mixer at medium speed, until well blended.  Pour batter into a 13X9” baking dish, coated with cooking spray.  Bake at 350 for 35 minutes, or until a wooden pick inserted in center comes out clean.  Cool in dish on a wire rack.  Combine drained pineapple, whipped topping, and vanilla pudding mix, in a medium bowl, at beet at low speed, just until blended. 

Spread pineapple mixture evenly over top of cake.

Cover and store cake in refrigerator.                

Yield: 18 servings, 

4 POINTS.