(nutritional values are listed where possible)
From: adapted slightly from Cooking Light
Submitted by: Steph:0)
2 large egg whites
1 cup sugar
6 tablespoons cocoa powder -- sifted
1 1/2 cups blanched almonds -- medium-fine ground
1. Heat oven to 325 degrees. Beat eggs until stiff, then slowly add sugar and continue beating until egg whites are very thick -- about 2 to 3 minutes.
2. Beat in cocoa until combined. Stir in almonds until mixed evenly. Batter should be quite thick and sticky.
3. Line a baking sheet with parchment, or spray with cooking spray. Dampen hands, and shape into 1 inch balls. Pinch the ball to form a teardrop shape, and place on prepared sheet, placing about 2 inches apart. (should make 32 cookies) (you can place them closer --they don't expand much, and they hold shape exactly -- would be good extruded through cookie press or pastry bag)
4. Bake until cookies are slightly cracked -- 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to cooling rack.
Store in an airtight container to keep them chewy on inside --outside will firm up.
Serving Size : 32
Units: 1 per cookie
Submitted by: Steph:0)
1/2 cup sugar
1/4 cup cocoa powder
1 pinch salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons powdered sugar
1. Preheat oven to 300 degrees. Line 2 baking sheets with foil or parchment paper.
2. Sift 1/4 cup of the sugar, the cocoa powder,salt into a small bowl.
3. Beat egg whites and cream of tartar in a large bowl until soft peaks begin to form.
4.Add remaining 1/4 cup sugar, 1/2 tablespoon at a time until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
5. Drop meringue onto prepared sheets by rounded teaspoonfuls, spacing them 1 inch apart.
6. For soft, chewy cookies, bake meringues for 25 mintues. For drier, crispier cookies, bake meringues 40 minutes. Cool on baking sheets. Sift powdered sugar over cooled cookies.
Serving Size : 40
Units: 0 (three add up to 1)
From: Better Homes and Gardens Cookbook
Submitted by: Steph:0)
2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar
1 3 1/2 oz coconut
1. Grease cookie sheet and set aside.
2. In mixing bowl, beat egg whites and vanilla on high speed until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, until stiff peaks form. Fold in coconut.
3. Drop mixture by rounded teaspoons 2 inches apart on cookie sheets. Bake in 325 degree oven about 20 minutes or til edges are lightly browned. Transfer cookies to wire rack and let cool.
Serving Size : 30
Units: 2 cookies = 1
Submitted by : Angie
Perfect for a Low Carb diet.
1 box of sugar free instant chocolate pudding
2 1/2 pints of heavy whipping cream
Cool Whip (as topping, if desired)
Blend the pudding mix with the heavy whipping cream until thick.
I'm also guessing that you can mix it with just about any flavor of sugar free instant pudding, and it would be delicious!
From: Cooking Light
Submitted by: Steph:0)
1 1/4 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons margarine
2 tablespoons crystallized ginger -- finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.
2. Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.
3. Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.
4. Preheat oven to 350�F.
5. Cover 2 baking sheets with parchment paper; secure to baking sheets(or spray sheets with cooking spray). Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets. Sprinkle with 2 tablespoons sugar.
6. Bake at 350�F for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.
Serving Size : 40
Units: 1 per cookie
These are fantastic!!!! "Good enough for company" cookies, and you'd never know they were a Cooking Light recipe. :0)
I think they could be cut into 80 peices and shaped into small bite-sized cookies without any trouble. They do expand and puff up a bit when cooking, so allow spacing on the baking sheet.
They would probably work with powdered ginger, but the crystalized ginger gives them a real punch of flavor.
Submitted By: Steph:0)
Low fat, but it certainly doesn�t taste like it! Easy and delicious! Soft and cake-like with a crispy, lemony shell. From the Better Homes and Gardens New Cookbook.
� cup margarine
� cup granulated sugar
1 teaspoon finely shredded lemon peel (fresh is best, but dried should be okay)
1 teaspoon baking powder
� teaspoon baking soda
1 egg
1/3 cup skim milk
2 teaspoons lemon juice
1 � cups flour
� cup granulated (not powdered) sugar
2 tablespoons lemon juice
1) In large mixing bowl, beat margarine on high speed for 30 seconds. Add the next four ingredients (sugar through baking soda); beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and the 2 teaspoons lemon juice until combined. Beat in as much flour as you can with the mixer, and stir in any remaining by hand.
2) Drop dough by rounded teaspoons or small cookie scoop 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool. Stir together the � cup sugar and the 2 tablespoons lemon juice; brush (or spoon) onto cookies. Makes about 48 cookies.
Per cookie: 51 cals, 2 grams fat (I gram saturated), 8 grams carb, 0 grams fiber
1 unit each
**Variation Citrus Bars
Prepare as above, using lemon, lime or orange peel and juice. Spread dough evenly in a greased 15x10x1 inch baking pan. Increase oven temperature to 375 degrees. Bake for 10 to 12 minutes or till edges are lightly browned. Lightly brush with the sugar-juice mixture. Cool on a wire rack. Drizzle with additional mixture of POWDERED sugar and juice over top. Cut into bars. Makes 60 bars. (47 cals each)
Makes 24 servings
1 box (4 serving size) chocolate regular pudding mix (not instant)
1 cup granulated sugar
1/2 cup milk
1 tbsp butter
In a heavy saucepan over medium-high heat, stir together pudding mix, sugar and milk until mixture reaches 238 degrees on a candy thermometer or to the soft ball stage. (This is when a drop of the mixture forms a soft ball in cold water but goes flat when removed.) Remove from heat. Put butter on top but do not stir; let it melt naturally. Cool to room temperature. Scrape mixture into bowl; beat at medium speed until fudge starts to lose its gloss, about 6 minutes.
Pour into a buttered, 8" square pan. Makes about 12 ounces or 48 pieces, about 1" x 1 1/4".
SERVING SIZE: 2 pieces (1" x 1 1/4" each piece)
Units: 1
PER SERVING: 21 calories, 0.3 g fat, 0.2 g protein, 5 g
From: Better Homes and Gardens New Cookbook
Submitted by: Steph:0)
2 1/4 cups flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
1. In a large mixing bowl, combine about half of the flour, and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium speed till combined. Beat or stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.
Servings : 48 cookies
Units: Per cookie 2
Shared by Steph -- From Cooking Light
"This is AWESOME!!! It's moist and gooey and rich -- and the frosting is like fudge! Frankly, I like it much better than regular, full-fat Texas sheet cake. This is my husband's favorite chocolate dessert ever! (note --I've never added the pecans)"
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
Preheat oven to 375�.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375� for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375� for 22 minutes.
Yield: 20 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN 3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg;
shared by Steph --from Cooking Light
Preparation time: 7 minutes
1/4 cup lite chocolate syrup
1 tablespoon coffee-flavored liqueur* (such as Kahlua)
1 cup chocolate or vanilla low-fat ice cream
1 cup coffee low-fat ice cream
4 reduced-fat cream-filled chocolate sandwich
cookies, crumbled
1. Combine chocolate syrup and liqueur in small bowl and stir well.2. Place 1/4 cup chocolate or vanilla ice cream into each of 4 parfait or stemmed glasses.3. Drizzle each with 1-1/2 teaspoons chocolate syrup mixture and crumbled cookies.4. Repeat process using coffee ice cream, remaining syrup and cookies.* If you prefer not to use the liqueur, add 1 tablespoon brewed coffee plus 1/2 teaspoon sugar.Yield: 4 servings (serving size: 1 parfait)CALORIES 221 (14% from fat); PROTEIN 4.6 g; CARBOHYDRATE 40.8 g; FIBER 0.9 g; FAT 3.5 g (sat 1.3 g; mono 0 g; poly 1.2 g); CHOLESTEROL 15 mg; CALCIUM 134 mg; IRON 0.2 mg; SODIUM 131 mg
shared by Sarah
1 3/4 cup whole wheat flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup skim milk
1/2 cup unsweetened applesauce
2 egg whites
2 tsp. vanilla extract
1 cup boiling water
Preheat oven to 350
Spray 9x13" pan with cooking spray. Combine ingredients through salt in
a bowl. Combine remainng ingredients except water in another bowl. Add
milk mixture to flour mixture,gradually add boiling water and stir
until
just smooth. The batter will be thin. Pour the batter into the pan.
Bake
30 minutes or until toothpick inserted near center comes out almost
clean. Cool in pan for 10 minutes turn out onto wire rack and cool
completely, cut into 24 pieces.
1 point per piece
shared by Kari
#serv's: 5 dozen 1 pt/cookie
3 tbs sugar
1/8 tsp cinnamon
1 cup sugar
7 tbs butter or marg
1/4 cup fat-free milk
1/2 tsp almond extract
1/2 tsp vanilla
1 large egg white
2 1/2 cups flour
1/4 cup grd almonds
1/8 tsp salt
Cooking spray
-Combine 3 tbs sugar&cinnamon and set aside.
Beat sugar and butter until fluffy. Add milk, extracts and egg white, beat. Combine flour, almonds and salt. Add to creamed mixture.
-Divide dough in half, cover and refrigerate 1/2 of dough. Shape remaining dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on baking sheet, flatten each ball with a fork. Bake 325F for 14 min. Cool on wire rack. Repeat with remaining dough. Yield:5 dozen/1 pt/cookie.
shared by Bobbi G
Prep: 15 min
Ready In: 3 hr 15 min
Serves: 8 -4 ww points each
1-1/4 cups HoneyMaid Graham Crumbs
2 Tbsp. butter, melted
2 medium ripe bananas, sliced
3 cups cold skim milk
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
1-1/2 cups thawed Cool Whip Light Whipped Topping, divided
COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.
shared by Blythe
Just take any box of cake mix and add one can of diet soda. Mix and bake as directed on the box. You can do it as a cake or cupcakes. You can use any kind of cake and any kind of diet soda. You might want to double check the points on the brand of cake mix you get just to be sure.
Suggested combos:
devil's food and diet coke
spice cake and 7-up
shared by April
1 box Angle Food Cake mix
20 oz. Crushed pinapple in it's own juice (undrained)
Combine cake mix and pinapple.
Bake in a 9X13 in baking dish at 350? for 30 min.
makes 12 servings.
**WW info : 3 pts per serving ;-)
Variation: (shared by Blythe)
make as muffins -- 2 pts per muffin
**Try substituting applesauce or diced peaches for the pineapple
shared by Blythe
1 pkg spice cake mix (dry)
1-15 oz can of 100% Pumpkin, not pie filling!
Spoon batter into 18 muffin cups and bake at 350 for 20 min.
18 muffins/3 pts per
shared by Blythe
1-4 srv pkg of Sugar-Free Jell-o
1-4 srv pkg of Sugar-Free, Fat-Free Instant Pudding
1-8 oz tub of Fat Free Cool Whip, thawed
Dissolve Jello in 1 cup boiling water, let cool but not set. Mix Dry pudding mix and 1 cup cold (best if chilled first) water, mix ofr about 2 min until slightly thickened. Add to Jello mixture until well blended and then beat in Cool Whip. Chill in fridge for about an hour.
ETA- Forgot to add in the pts lol. it is 2 pts per 1 cup.**
**Note 1 cup of Fluff does not weigh 8 oz lol. I think 1 cup of fluff weighs like 3 oz.
What I do is I bought some little GladWare snack cups that are 1/2 cup. I fill them up and then put them in the fridge to set, that way it's already measured and only 1 pt. Great sweet snack.
Combo's I've done:
Cherry Jello/Choc Pudding
Lime Jello/Lemon Pudding
Lemon Jello/Cheesecake Pudding
Strawberry Jello/Cheesecake Pudding
Orange Jello/Vanilla Pudding
Strawberry Jello/Choc Pudding
Peach Jello/Cheesecake Pudding
shared by Michelle
1 Box Angel Food Cake Mix
1 1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
1/2 Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place 1/4 cup of batter into each well of the muffin tin. Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per Serving: 62 Calories; 1g Fat (11.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 0 Fruit; 0 Fat; 1 Other Carbohydrates. WWP: 1
shared by Danielle
graham crackers (4 crackers=1 point)
fat free cool whip (2 tbs=0 points)
Make your own "ice cream sandwich" and freeze.
shared by Alison
It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.
INGREDIENTS:
* 1/4 cup butter, softened
* 1/2 cup sugar
* 1/4 cup brown sugar
* 1 egg white
* 1 tsp vanilla extract
* 1 cup all-purpose flour
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/4 cup cocoa powder
* 1/3 cup miniature chocolate chips
PREPARATION:
Preheat oven to 375 degrees.
In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.
In a medium bowl, combine flour, baking soda, salt and cocoa powder.
Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don�t worry if the dough seems a little crumbly at first. Stir in chocolate chips.
Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.
Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.
Makes 30 cookies
Per Serving: Calories 65, Calories from Fat 21, Total Fat 2.3g (sat 1.8g), Cholesterol 5mg, Sodium 44mg, Carbohydrate 10.3g, Fiber 0.5g, Protein 0.7g -- 1 WW point per cookie!