- Just open a can of chickpea's (drain and rinse ) eat them right out of the can, makes a quick and delicious snack.Also roast them for a nutty treat, they taste like peanuts.
- peel and dice a russet potato ,put in a cup and pour on a little italian dressing.Good and good for you...
- sweet potato chips on the george forman grill or regular potato chips on the forman .
- popcorn air popped or microwave popped and flavored up with butter buds or use spices to make southwestern flavor popcorn or lots of different flavor combos
Maple Creme Cafe2 min | 2 min prep
SERVES 1
* 10 ounces hot coffee, freshly brewed
* 1/4 teaspoon maple flavoring (or more to taste)
* 2 tablespoons fat-free evaporated milk (or to taste)
* 1 1/2 teaspoons Splenda sugar substitute (or to taste)
* 3 inches cinnamon sticks (optional)
1. Pour coffee into cup with cinnamon stick (if using).
2. Add the maple flavoring, milk and Splenda.
3. Stir and enjoy.
Herbed Yogurt Dip Yogurt thickened by draining overnight and then seasoned with fresh herbs. If you have an herb garden this is outstanding! (Still good if you pick your herbs from the produce section at the grocery store) "Cooking" time includes overnight draining of yogurt.
4¼ hours | 10 min prep
SERVES 6 , 2 cups
* 16 ounces plain nonfat yogurt
* 4 tablespoons chives, minced
* 4 tablespoons garlic, minced
* 2 tablespoons basil, minced
* salt
* cracked black pepper
1. Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
2. Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
3. Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
4. Serve with chips or veggies.
Yogurt-JelloJust what the name says, but the name still doesn't do it justice! It is one of my family's favorites! This is one of those desserts that is so simple and delicious at the same time!
10 min | 10 min prep
SERVES 4
* 1 (1/3 ounce) packet sugar-free jello (any flavor)
* 2 cups nonfat yogurt (This should be any flavor that compliments the jello.)
* 2 cups water
1. Put yogurt into a serving dish that will hold about one quart.
2. Make jello as directed on box.
3. Immediately pour jello into dish.
4. Stir well, until completely mixed.
5. Let set in refrigerator, at least 4 hours.
6. This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
7. If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.
Herb, Lemon and Garlic Dressing From super food ideas. Totally suitable for diabetics.
3 min | 3 min prep
SERVES 4 , 2/3 cup
* 1/2 cup low-fat yogurt
* 1/4 cup fresh herb (such as parsley, basil, mint, thyme, finely chopped)
* 2 garlic cloves (crushed)
* 2 tablespoons lemon juice
* salt and pepper
1. Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
2. Secure lid and shake well to combine.
3. Recommended for drizzling over lamb, spinach or green salad.
4. Will keep in jar for up to 2 days in the fridge.
Core Avocado DressingCan be used on salads, veggies or grilled meats.
6 min | 5 min prep
SERVES 6
* 1 avocado, pitted and peeled
* 1/4 cup nonfat yogurt
* 1 garlic clove
* 1/4 cup water
* 2 teaspoons lime juice
* 1/2 teaspoon salt
* 1 tablespoon fresh cilantro
1. Combine all ingredients in a food processor or blender.
2. Blend until smooth.
Quickest Chocolate PieNot everything included is core, but in the amounts listed below (1 serving worth), they are 0 points. If you eat more than 1 serving, I guess it wouldn't be free.
10 min | 5 min prep
SERVES 4
* 1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix (I think the Jell-O brand is the best)
* 2 cups nonfat milk
* 8 tablespoons Cool Whip Free
* 2 low-fat cinnamon graham crackers
1. 1. Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
2. 2. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free. (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.).
Ww Core Gi-Normously Big Breakfast Cookie25 min | 5 min prep
SERVES 1
* 1/3 cup oatmeal
* 1 tablespoon raisins (can leave out)
* 1 tablespoon flour
* 1/3 cup non-fat powdered milk
* 1/4 cup unsweetened applesauce
* 1/4 teaspoon cinnamon
* 1/4 teaspoon baking powder
* 1 tablespoon Splenda granular, sugar substitute
1. Preheat oven to 350.
2. Spray cookie sheet with nonstick baking spray
3. Mix all ingredients together.
4. Spoon 1 large mound on the baking sheet, and spread it out.
5. Bake 15-20 minutes.
Lighter Cheesecake (Cream Cheese) Fruit Dip2¼ hours | 5 min prep
SERVES 12
* 1 (1 ounce) package fat free sugar-free instant cheesecake pudding mix
* 16 ounces nonfat sour cream
1. Mix two ingredients together using an electric mixer (it is too hard to dissolve all the granules manually).
2. Refrigerate.
3. Serve with desired fruit (pineapple, berries, grapes, apples, etc).
Cornbread 30 min | 10 min prep
SERVES 6
* 1 cup yellow cornmeal
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup Splenda granular
* 2/3 cup fat free sugar free yogurt
* 1/3 cup nonfat sour cream
* 1 egg
1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges. (can add can of corn)
Chocolate Covered Fruit Parfait2 min | 2 min prep
SERVES 8
* 8 cups berries (I prefer blackberries or strawberries)
* 1 1/2 ounces fat free sugar-free instant chocolate fudge pudding mix
* 1 teaspoon vanilla extract
* 1 1/3 cups water, very cold
* 8 tablespoons sugar-free fat-free frozen whipped topping (Cool Whip Free)
* 1 teaspoon cocoa powder
1. Mix cold water and vanilla.
2. Add all at once to pudding mix, stirring vigorously (this is important to avoid lumps!).
3. Place berries of choice in serving dish (approx 1cup/serving), top with a few spoonfuls of chocolate mixture and a dollop of cool whip.
4. Sprinkle with cocoa if desired.
Fruit and Yogurt salad1 lb. strawberries, washed, hulled and sliced/cut up.
1 can of Drained (in its own juice), crushed pineapple ( I used pineapple Tidbits ).
16 oz. ff cottage cheese (or near to that size)
16 oz. ff plain yogurt (I buy the 32oz. and half it)
1 small package sf strawberry jello
Mix together and enjoy! ( I put the cottage cheese in the food processor and whipped it with the jello first) to make it smooth, to my liking, but not at all necessary!
Variation:
2 cans Drained mandarin oranges in place of the strawberries.
1 small package sf orange jello in place of the strawberry kind.
Tastes Like Cheesecake Dessert1 cup of FF Cottage cheese
2 TBSP baking cocoa
2 TBSP (or to taste) Splenda granular or your choice of sweetener
- Put all ingredients into the bowl of a mini food processor or blender and process until smooth.
- I just made this and it was so easy and really did taste like cheesecake
Dh gave it a 9 out of 10! - The original recipe called for 1% cottage cheese and it was 2 points per serving on flex.
Core Berry CrispCORE spray an 8x8 baking pan.
Mix the following. In the pan and stir well:
1 bag (enough to generously cover the bottom of the pan) frozen berries
1 box cook and serve vanilla sf/ff pudding mix
1 t. Cinnamon
½ t. Nutmeg
¼ c. Milk
in a separate bowl, mix together:
1 ½ c. Old fashioned oats
½ c. Splenda
1 sm. Container ff plain yogurt
1 t. Almond extract
spread this mixture over the berry mixture to make a top ‘crust’
bake at 350 for 40-45 minutes or until topping gets crunchy
***top with sf cool whip and serve (count points if needed)
Fat Free Yogurt Ideas
- nonfat plain yogurt mixed with SF/FF instant pudding mix. You can start out by mixing 1 teaspoon with a cup of yogurt. Let it sit for a minute or so to thicken up. You can add more pudding to taste. It's delicious and Core! You can also try it with different pudding flavors.
- Just mix the ff plain yogurt with vanilla and splenda until you get the sweetness you like.
- Mix pineapple, blueberries, and/or strawberries in mine with a little splenda
- Strain yogurt (with cheesecloth) it will have a lovely cream-cheese-like consistency. the flavor is concentrated and a little tart, but you can add veggies, dried dips or seasonings, herbs, lemon juice. . .whatever.
just rubber-band some cheesecloth over a bowl and spoon the yogurt right onto it. cover it, put it in the fridge and let it drain overnight.
if you don't have cheese cloth a paper coffee filter inside a strainer works too!! - I also use yogurt to make my smoothies. I use 1/2 cup skim milk & 1/2 cup plain FF yogurt plus fruit, splenda, SF syrups, etc.
- Here's my fav:
32 oz. fat free yogurt
1 small pkg. (1 oz.) fat free/sugar free pistachio pudding
1 8 oz. can of crushed pinneaple in it's own juice
Mix it all together and let it chill for a couple of hours. YUMMY!
- 1 large container FF plain yogurt 4 cups
2 cups oatmeal (doesn't matter what kind you use you want raw uncooked oatmeal)
2 cups cherries or blueberries - I generally use frozen
4 packets splenda, more or less to taste
Dump yogurt into a large bowl, add splenda and stir well; add oatmeal and stir; add fruit and stir. now I portion this up when I make it and usually get 5 servings of about 1 cup each maybe a little more than a cup each, refrigerate overnight.
The oats soften and swell making the yogurt thicker, the cherries defrost, I have also added SF daVinci syrups to this for a vanilla or sometimes coconut flavor.
- Core fruit dip
2c FF Plain Yogurt
1sm. box sf/ff Vanilla Pudding
1sm. can crushed pineapple in it's own juice
Mix together and dip away!!
(originally posted by yipeiokyay)
- Yogurt, pudding and fruit
If you don't care for yogurt, you can substitute fat free sour cream. I like yogurt, but I prefer the sour cream when mixing it with ff/sf pudding mix. With white chocolate pudding mix, it almost tastes like cheesecake! VERY good!!
- Pina Colada Yogurt
Not quite a recipe, but an idea in development.
Had this for dessert tonight and wanted to share.
1 cup plain fat free yogurt
1/2 teaspoon coconut extract
1/4-1/2 cup crushed pineapple, fresh or packed in juice
Mix together and serve.
Would make a good smoothie blended with ice and a little fat-free milk.
- Pina Colada Yogurt
1 very ripe banana, mashed
1/3-1/2 large can of crushed pineapple
1 cup plain nonfat yogurt
a dash of vanilla extract (or vanilla davinci)
a dash of coconut extract (or coconut davinci)
Splenda, to taste
Blend all ingredients. Can be eaten right away, or refrigerated for later.
Crustless Pumpkin PieIngredients:
15 oz canned pumpkin
12 oz fat-free evaporated milk
3 items egg white(s)
1/2 tsp table salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup SPLENDA
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan.
Bake at 400 for 15 mins., then at 325 for 45 or until a knife inserted in the center comes out clean.
Servings: 8
CORE Apple or Fruit Cobbler· ½ cup oat bran
· ¼ tsp. Baking soda
· 1/8 tsp. Nutmeg
· 1/8 tsp. Cinnamon
· 2 beaten eggs or ½ cup eggbeaters
· 1 oz. Diced apples
· 1 oz. Applesauce
- Preheat oven to 350oF.
- Mix oat bran, baking soda, nutmeg and 1 cinnamon, add eggbeaters or eggs and pour into baking dish. Mix applesauce with diced apples and put on mixture.
- Bake for 20 to 25 minutes.
Baked Oatmeal Cake2 cups oatmeal dry
1 1/2 tsp. baking powder
1 cup skim milk
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/4 cup sugar twin brown sugar
2 mashed bananas
1/2 tsp. cinnamon
1 tsp. vanilla
Mix dry ingredients then mix in wet ingredients. Pour into 9" sprayed with pam cake pan.
Bake 350 for about 40 minutes.
Cinnamon-Apple Couscous 1/4 cup uncooked couscous
1 small apple peeled -- cored and sliced
1 packet SPLENDA No Calorie Sweetener
1/8 tsp ground cinnamon
1/2 cup fat-free skim milk
Place all ingredients in a microwaveable container and loosely cover. Microwave on high for 2 minutes.
Remove, stir and microwave 30 seconds more.
Crustless strawberry pie 4 c sliced strawberries
1 small box SF Cook & Serve (NOT INSTANT) vanilla pudding
1 small box SF strawberry flavored gelatin
2 c water
Spray an 8" or 9" pie plate with Pam. Scatter strawberries evenly across bottom. Cook vanilla pudding according to directions, but use 2 cs of water instead of milk. Add dry gelatin to pudding mixture and stir until dissolved. Allow to cool 5 minutes, then pour over strawberries. Chill 4 hours.
Serves 4 (huge servings, though)
Banana Couscous Pudding and Fruit Parfait Couscous adds great texture to this pretty parfait. Serve it year-round by using whichever fruits are in season.
Ingredients
1/3 cup water
1/4 cup uncooked whole wheat couscous
1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free skim milk, cold
1 large banana(s), ripe, sliced
1 cups strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)
Instructions
Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.
Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.
To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving.
Servings: 4
Cinnamon-Scented Baked Pears Dessert doesn't have to require hours of baking. This simple yet elegant recipe is sure to impress and comes together in minutes.
Ingredients
4 medium pear(s), very ripe and juicy, such as Comice or Packham
3/4 tsp ground cinnamon, divided
1 cup fat-free ricotta cheese
1 1/2 tsp SPLENDA No Calorie Sweetener
Instructions
Preheat oven to 400°F.
Cut pears lengthwise in quarters and core; do not peel. Slice pear quarters into 1/4-inch-thick wide pieces. Arrange half of pears in a 9-inch glass pie dish in concentric circles. Sprinkle with 1/4 teaspoon of cinnamon. Top with remaining pear slices and sprinkle with 1/4 teaspoon of cinnamon. Bake until pears are tender and give off juices, about 25 minutes; remove from oven.
Place ricotta in bowl of an electric mixer. Add Splenda and remaining 1/4 teaspoon of cinnamon. Beat until cheese is light and fluffy, about 1 minute. Yields about 1 cup of pears topped with 1/4 cup of seasoned ricotta per serving.
Notes
To enhance the flavor of this dessert, pour the cooked pear juices into a small saucepan and reduce by half over medium-high heat. Spoon over the pears before serving.
Servings: 4
Broiled Mixed Berries with Vanilla Custard Sauce Broiling the berries in this simple yet classy dessert helps release their juices. They're a delicious treat when topped with our vanilla sauce.
Ingredients
2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1 Tbsp fresh lemon juice
4 1/2 oz silken tofu, about 1/2 cup
1/4 cup fat-free skim milk
1 Tbsp vanilla extract, pure
Instructions
Preheat broiler to high.
Place berries in a medium bowl; toss with 1 tablespoon of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.
Combine tofu, milk, vanilla extract and remaining tablespoon of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving.
Notes
The custard sauce can be made in advance and be stored, covered, for up to 5 days in the refrigerator.
Servings: 4
Autumn Fruit with Tofu Whipped Topping This warm dessert is richly satisfying. It's a lovely ending to any meal.
Ingredients
1 sprays cooking spray
2 medium apple(s), Granny Smith, cored, chopped into 1/2-inch pieces
2 medium pear(s), Bosc or Bartlett, cored, chopped into 1/2-inch pieces
1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp ground cinnamon
1/2 cups cranberries, fresh or frozen
8 oz soft tofu, pressed to remove as much water as possible
1/8 cup SPLENDA No Calorie Sweetener
1 tsp vanilla extract
1/8 tsp ground cinnamon
Instructions
Coat a nonstick skillet with cooking spray and heat over medium-high heat. Toss apples and pears with 1/4 cup of Splenda and 1/2 teaspoon of cinnamon in a medium bowl. Add fruit mixture to skillet and sauté until fruit starts to soften and brown, about 5 to 7 minutes. Add cranberries and cook 5 minutes more. Remove from heat and keep warm.
Place tofu in the bowl of a food processor and process until smooth, about 3 minutes. Add 1/8 cup (2 tablespoons) of Splenda, vanilla and 1/8 teaspoon of cinnamon and blend until smooth, about 3 to 5 minutes. To serve, top 1/2 cup of fruit with 1/4 cup of whipped topping.
Servings: 4
Grilled Pineapple with Basil and Ginger Cream So easy, so delicious, this recipe is bound to become a favorite. It's the perfect sweet ending to any grilled meal.
Ingredients
1 medium pineapple
1 cup plain fat-free yogurt
5 leaves basil, chopped
1/2 tsp ginger root, finely grated
1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or to taste
Instructions
Soak 4 bamboo skewers in water for 30 minutes (or use metal skewers). Preheat broiler, grill or stovetop (for grill pan).
Cut pineapple into quarters, core it and then cut each quarter into 1/2- to 3/4-inch slices to yield about 16 to 20 slices total.
Place 4 or 5 slices of pineapple on each skewer. Grill pineapple on each side until grill marks form and it starts to get crisp in spots, about 4 to 5 minutes per side.
Mix together yogurt, basil, ginger and Splenda in a small bowl. Drizzle mixture over pineapple or serve on the side as a dip. Yields about 4 to 5 pieces of pineapple and 1/4 cup of sauce per serving.
Servings: 4
Apple Crisp CORE1 Serving
1 apple
2 TBSP quick oats
butter spray
2 tsp. cinnamon
1 tsp. nutmeg
2 TBSP sugar free maple syrup
Peel and core apple. Slice thinly (if using corer-slicer, slice each slice into thirds) and place in shallow bowl or dish. Sprinkle oats over apple and spray with butter spray. Sprinkle with cinnamon and nutmeg and then drizzle with sugar free maple syrup.
Microwave on high for 4 minutes. If desired, broil for 1 minute under conventional broiler.
Core Oatmeal Cookies1 cup quick oats
1/2 cup Splenda
1/4 teaspoon cinnamon
1/2 cup fat free Cottage Cheese
2 Egg Whites
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon vanilla
In a medium bowl, mix together oats, Splenda and cinnamon. In a blender or food processor blend cottage cheese, egg whites, baking soda, baking powder and vanilla until very creamy. Add wet ingredients to dry ingredients and let rest 5 minutes to soften oatmeal by absorbing liquids. There is a lot of variations in different brands of oatmeal and cottage cheese, so you may have to add a little oatmeal or skim milk if batter looks too runny or too stiff.
Spray a cookie sheet with cooking spray. Place batter by spoonfuls about 2 inches apart. Bake at 350 degrees for 12 to 15 minutes before removing, otherwise they will stick. Makes one dozen soft cookies.
Banana Cookies - Substitute one ripe banana for the cottage cheese.
Pumpkin Cookies - Substitute 1/2 cup canned pumpkin for the cottage cheese. Use pumpkin pie spice in place of the cinnamon.
Apple Cookies - Substitute 1/2 cup unsweetened applesause for the cottage cheese. Fold in 1/2 of a pealed, finely chopped apple after wet and dry ingredients are combined.
Core Brownies(preheat oven to 350)
3/4 c oat bran
1/4 c plus 2 tbsp cocoa powder
1 c splenda
1 package sf/ff instant chocolate jello pudding
1/2 c ff milk or water
1/4 tsp baking soda
1/2 tsp salt
1/3 c unsweetend applesauce
3 eggs
1 tsp vanilla
Combine flour, pudding mix, cocoa, Splenda, baking soda and salt, mix well. Stir in applesauce, eggs, milk (or water), and vanilla. Mix well. Spray 8"x8" square pan with cooking spray, spread batter evenly into pan. Bake for 20-25 minutes.
OAT SCONESPreheat oven to 350 degrees.
Heat 1 cup FF milk til scalded (with bubbles around the edge; I use my microwave).
Add 1 1/2 cups regular oatmeal (I use Snowqualmie oats) to the milk; stir; and let sit for a few minutes at least.
Spray an oven-proof large pie-pan (I use a 10") with non-stick oil (I use Mazola safflower/canola spray).
Add: 1/2 C. FF plain yogurt to the oat mixture, along with one egg, and 1/2 cup unsweetened applesauce (I use the pre-portioned little tubs).
In another container, mix:
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 packets of Splenda (or 1 TBS. pourable Splenda, or fructose which is Core)
1 tsp. cinammon
1 tsp. pumpkin pie spice
1 cup oat bran
When mixed, quickly stir the two together and pour into the pie pan (the dough will start to bubble and rise) and quickly put into the preheated oven.
Bake approximately 30 minutes, or until browned.
After removing from oven, let sit a few minutes and turn out onto a cooling rack. Let sit 5 minutes, then cut into 8ths.
These are substantial and delicious. Eat alone, like "scones" with milk or tea, or, toast/warm them and add warmed Cinammon Apples or warmed Pineapple Rings like "shortcake".
Chocolate Cake1 tb. instant decaf coffee (this punches up the chocolate flavor)
1 tb. hot tap water
1 cup dry oat bran (hot cereal)
3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion)
2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good)
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. baking soda (optional)
1 cup measures like sugar Splenda
3 large eggs
1 tsp. vanilla extract
In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved.
In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside.
Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture.
Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool.
Baked Banana SplitsIngredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Instructions
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Core Corn MuffinsServings : 9
-------- ------------ --------------------------------
1 1/2 cups cornmeal, whole-grain
1 tablespoon baking powder
1 cup skim milk
1/4 cup butter buds® or molly mcbutter
1/4 teaspoon salt
1/2 cup egg beaters or 2 beaten eggs
2 tablespoons(20 pkts) Splenda -- optional for a sweet muffin, increase as you like for desired sweetness
Mix cornmeal, baking powder, salt, and Splenda together in medium bowl.
Add the wet ingredients and stir just until mixture comes together. Spray
a non stick muffin pan with non stick cooking spray and fill nine of the
muffin cups with batter. Cook in a 350° for 15 to 20 minutes, til just
browning around the edges.
Core Banana puddingPrepared SF/FF banana pudding
Fiber One cereal
1 sliced banana
add in bowl and mix
Microwave Potato chipsYou will need:
Russett Potatoes (or your favorite variety)
Paper plates
Parchment paper
Pan spray
Olive oil mister
Seasonings of choice (Salt, pepper, paprika, garlic powder, onion powder, oregano, Mrs. Dash, cayenne pepper.... etc)
Slice potatoes on a mandoline very thinly, about 1/8th inch thick. Lay a piece of parchment on the plate and spray with Pam. Spray the potatoes with oil and seasonings.
Place another piece of parchment over the top, spraying both sides with Pam. Lay down another layer of potatoes, and repeat oiling and seasoning. Finish with another sprayed piece of parchment.
Microwave for 7-9 minutes.
Microwaves vary so experiment, starting with the least amount of time and increase. Your potato thickness will also be a factor.
These will be golden and crispy!
You can keep reusing the same pieces of parchment paper over and over.
Cooking more than two layers is your own choice, but it doesn't work well in mine so try it at your own
Pumpkin dessert- About half a cup of pumpkin mixed with
- 2 egg whites,
- a quarter cup skim milk, then
- pumpkin pie spices and splenda, sometimes
- a tiny bit of vanilla.
It needs to bake for 45-1 hour so you can make it at night and eat it for breakfast. It's got a lot of fiber and a lot of protein which are both hunger fighting gold. It's not like pumpkin pie really, the extra egg makes the texture slightly different.
Fried PolentaMake the microwaver polenta. But instead of all that stirring, nuke water for 3 nminutes to get good and hot, add polenta and stir, nuke for another 5 minutes and stir. Pour into container to cool. Then slice and fry in garlic olive oil - put italian seasoning and soy parmesan before placing in pan.
Pumpkin Cookies(They are almost core w/ the exception of the brown sugar splenda!! Of course they are only core if eaten in moderation!).
1/4c splenda brown sugar and 1/4c reg splenda1 egg
1c unsweetened applesauce1tsp vanilla
2 c oat bran (I used 2 c. fast cooking oatmeal)1tsp baking soda
1tsp baking powder
1 tsp salt
1tsp ground cinnoman
1/4tsp nutmeg
1c pumpkin
Preheat oven to 350, mix all together and spoon onto sprayed pan, bake 10-15min, cookies are not hard, they are moist, soft cookies. YUM!!! The original recipe spreads as they bake but this one does not but they are great!-
Potato PancakesIngredients:
Large potato shredded with skin on
1/2 a finely chopped onion
2 eggs
salt and pepper
1/4 cup ff cheddar cheese
Serving Size: 1 (5 pancakes)
serve with ff sour cream and sugar free applesauce.
Cook them on an electric frying pan with 350 degrees heat and non stick spray on it for 2 - 3 minutes per side.
Banana Cream Pie Shake (or ice cream)1 c sliced frozen bananas
1 1/2 tsp sf/ff vanilla pudding mix
1 c skim or ff plain yogurt
splenda to taste (if using skim vs yogurt, you probably won't need any)
Blend well. Can adjust amount of liquid to desired consistency.
Delicious topped with ff reddiwhip and/or a few crushed teddy grahams for minimal points.
Cauliflower Poppers4 c cauliflower, cut into grape-sized pieces
1/2 tsp ground cumin
1 tsp chili powder
salt, pepper & garlic powder, to taste
cooking spray
Preheat oven to 475 degrees. Place cauliflower in a bowl, spray with cooking spray (or use Core allotment of healthy oil) & add seasonings. Toss well to coat. Spread out on a flat baking pan lined with foil (easy cleanup) and sprayed with cooking spray. Bake until cauliflower is crisp-tender, for about 10 minutes, stirring halfway through.
Core Oatmeal Pancakes1/4 cup oatmeal
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
4 packets splenda
1/2 cup ff plain yogurt
1 egg white
Makes 2 big pancakes. Flip quickly because they cook fast.
Baked Apple and Pear Chips 2sprays cooking spray
2 medium pears, Bosc, halved, cored
2 medium red apples, Gala, Red Delicious or Granny Smith, halved, cored
1/2 tsp ground cinnamon
2 Tbsp SPLENDA
Preheat oven to 325F. Coat 2 baking sheets with cooking spray.
slice pears and apples into 1/8 inch thick slices.
In a small bowl, mix together cinnamon and SPLENDA. Place fruit slices in a single layer on baking sheets and sprinkle with cinnamon mixture. Bake, rotating baking sheets halfway through, until crisp and lightly browned, about 30-45 minutes.
WW MilkshakeIngredients
* 1 cup skim milk or 1% low-fat milk
* 4 ice cubes
* 1 teaspoon vanilla extract (or almond extract) or instant coffee
* sugar substitute
Directions
1.Place all ingredients in blender.
2.Blend until all ice is crushed and milk shake is thick.
3.It really does become thick.
I add a little vanilla pudding (dry) to thicken it a little.
Quick Chocolate PieIngredients Directions
* 1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix (I think the Jell-O brand is the best)
* 2 cups nonfat milk
* 2 tablespoons Cool Whip Free
* 2 low-fat cinnamon graham crackers
Directions
1. Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
2. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free
.
This makes great banana pudding too, just use vanilla pudding and add sliced bananas.
Corn BreadIngredients
* 1 cup yellow cornmeal
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup Splenda granular
* 2/3 cup fat free sugar free yogurt
* 1/3 cup nonfat sour cream
* 1 egg
Directions
1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Cranberry Corn Muffins - #1 of 2 1 cup oat bran
3/4 cup yellow cornmeal
1/2 cup splenda
2 tsp baking powder
1/2 teaspoon mace
1/4 cup egg substitute
1/4 cup fat free sour cream
3/4 cup fat free yogurt
1 teaspoon lemon zest
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 cup cranberries; coarsely chopped
Preheat oven to 350 F.
Spray muffin tins with cooking spray. (I use nonstick, silicone muffin
cups, but I still give them a squirt of cooking spray because it
gives them a little crust.
Combine the oat bran, cornmeal, Splenda, baking powder, and mace in a
medium bowl.
Combine the egg substitute, sour cream, yogurt, lemon zest, and
extracts in another bowl.
Stir the wet ingredients into the dry ingredients.
Gently stir in the cranberries.
Fill each muffin cup 3/4 full.
Bake 20-22 minutes or until golden.
Makes 14 muffins.
Cranberry Corn Muffins - #2 of 2breads, desserts
1 cup yellow cornmeal
3/4 cup splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon mace
1 pinch salt
1 can (15 oz) cannellini beans; rinsed & drained
1/2 cup fat free cottage cheese
2 large eggs; or egg beaters
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cranberries; coarsely chopped
I wanted to come up with a cranberry muffin to serve to my family at
Thanksgiving. I made two different versions, both delicious. Make
your choice based on the ingredients you have at hand.
Preheat oven to 400 deg. F.
Spray muffin tins with cooking spray.
(I use nonstick, silicone muffin cups, but I still give them a squirt
of cooking spray because it gives them a little crust.
Mix together the cornmeal, Splenda, baking powder, baking soda, mace
and salt in a medium bowl; set aside.
Puree the beans and cottage cheese in a food processor or blender,
scraping the sides frequently, until smooth, about 3 minutes.
Add the eggs, zest and extracts and pulse until smooth.
Pour into the cornmeal mixture and stir lightly to blend.
Fold in the cranberries.
Spoon into the muffin cups, filling them 3/4 full.
Bake until a toothpick inserted in the center of a muffin comes out
clean, 20-22 minutes.
Cool completely on a rack.
16 muffins
Core Cornbread1 1/2 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tps. salt
1/3 c. Splenda {up to 1/2 cup if you like it sweet}
1c. fat free yogurt
1/2 c fat free sour cream
1 tbs. oil
2 eggs
Mix dry ingredients in a medium bowl.
Mix liquid ingredients in a small bowl.
Gently fold the wet into the dry.
Pour into a 9" deep dish pie plate or a 9" square pan that has been
sprayed with Pam. Bake at 375 degrees for 25-30 minutes or until the
edges are a golden brown and a toothpick inserted in center comes out
clean. Cut into 8 wedges or make in muffin pans.
Core or if on Flex Points: 8 servings = 2 Pts. each
Multi-grain Muffins (CORE) Servings | 12
Estimated POINTS® value per serving | 1
Ingredients
1/2 c uncooked cornmeal
1/2 c uncooked oatmeal
1/2 c uncooked cream of wheat
1/2 c nonfat dry milk
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
2 eggs
1/2 c unsweetened applesauce
1 medium ripe banana
1 tsp vanilla extract
1 c chopped apple
Instructions
1. Pre-heat oven to 350 degrees. Prepare 12 muffin tins with muffin papers.
2. Mix all dry ingredients in mixing bowl. In a blender mix eggs, applesauce
3. banana and vanilla until smooth. Combine dry and liquid ingredients. Fold in chopped
4. apples.
5. Drop batter into muffin tins.
6. Bake for 20 minutes or until tops are firm.
Oatmeal Muffins1/2 cup Splenda
2/3 cup unsweetened applesauce
2 eggs
4 cups oatmeal
1 Tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cup ff milk
1 apple or pear, cut in small pieces
Mix, put into a 13 x 9 baking dish or use muffin pan sprayed with Pam. Bake at 350 degrees for 25 - 30 minutes or until knife comes out clean. DO NOT OVER BAKE.
Cut into 16 squares or makes 16 muffins. Keep refrigerated. I baggy, freeze and take out as needed.
Core or 2 pts on Flex per square/muffin.
Core Pineapple/Pina Colada Muffins3 1/2 cups uncooked old fashioned oats
2 t. baking powder
½ c. unsweetened applesauce
2 cups FF milk
2 t. coconut extract
2 t. rum extract
2 large eggs
¾ c. Splenda
2 medium ripe bananas, mashed
1 small pkg. Sugar free/fat free instant vanilla pudding (dry mix)
1 20 oz. Can crushed pineapple, drained
Directions:
Preheat the oven to 400 degrees
Mix applesauce, eggs and Splenda. Then add the remaining ingredients except the pineapple. Stir well. Add the pineapple and fold in. Put in 12 cup and 6 cup muffin pan sprayed with butter Pam.
Bake approximately 50 minutes, until the middle is baked firm.
Makes 18 muffins. Pack 2 in a baggie and freeze.
Note: I take a baggie out at a time and keep in fridge. It's very portable and a great snack on the run. Also makes a great dessert with a touch of sf cool whip on top.
Core or 2 pts on Flex per muffin.
Onion Rings(not core, count points for cereal)
Cut a yellow onion, and dip it in egg beaters and then coat it with ground up Fiber one. Bake it for 20 min. It is a old hungry girl recipe, and is totally worth it
Core Muffins1/2 cup uncooked cornmeal
1/2 cup uncooked oatmeal
1/2 cup uncooked cream of wheat
1/2 cup nonfat dry milk
2 teaspoons of cinnamon
1 tsp baking powders
1 tsp baking soda
2 eggs
1/2 cup unsweetned applesauce
1 medium ripe banana
1 tsp vanilla extract
1 cup chopped apples
Preheat oven 350 degrees. Prepare 12 muffin tins with muffin papers. Mix all dry ingredients in mixing bowl. In a blender mix eggs, applesauce, banana and vanilla until smooth. Combine dry and liquid ingredients. Fold in chopped apples. Fill muffin tins and bake 20 minutes or until tops are firm.
Core Oatmeal Pie Crust2 cups quick cooking oats
1/2 cup splenda
1 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 cup ff margarine
Preheat oven 350. Combine oats, splenda, cinnamon, salt and stir in margarine. Spray a 9 inch pie plate with pam spray. Press mixture in bottom and sides of pie plate and bake for 15-20 minutes. Cool at least 10 minutes and then fill with SS/FF pudding. Serves 8, 1 pt for flex plan for crust
Core Caramel Apple Oatmeal Cookies2 cups quick oats
1 tsp baking powders
2 to 3 tablespoons of splenda (6-9 packets)
1 to 2 teaspoon of cinnamon
1 egg
3 tablespoons of sugar free caramel syrup
1 tablespoons of canola oil
1/2 cup unsweetened applesauce
1 apple, peeled, cored and diced
Preheat oven 350 degrees. Mix all ingredients and place a tablespoon of ingredients on a cookie sheet. (makes 10-12). Bake 18 minutes or until done.
ALMOST APPLE CAKE (1/2 recipe)Ingredients
3 cup uncooked oatmeal
2 tsp baking powder
1/2 cup unsweetened applesauce
2 cup fat-free skim milk
3/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2 large bananas (mashed)
1 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 Tbsp ground cinnamon
4 medium apples (diced)
2 eggs
TOPPING
1/2 cup uncooked oatmeal
4 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1 t. APPLE PIE SPICE
Instructions
Mix applesauce , eggs and splenda. Add the remaining ingredients
except the apples. Fold the diced apples in. Put in an 8x8 pan, sprayed with pan spray. Sprinkle topping over top of cake. Spray with butter spray.
Let set for about 15-20 minutes. In the meantime,
Preheat oven to 400 degrees.
Cook for 45-55 minutes, or until center is completely cooked.
Almond Joy Pudding: CORE1 pkg. FF/SF Chocolate Fudge Pudding
2 cups FF milk
1 tsp. of coconut extract
1/2 tsp almond extract
1 cup oatmeal
Combine ingredients, chill for at least an hour to let oatmeal absorb
the liquid and soften.
*You can tinker with the amount of extract to get it to your liking.
Corn Pudding INGREDIENTS:
1 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup red bell pepper, chopped
1 teaspoon minced garlic
2 cups whole kernel corn, drained
1 cup skim milk
1/4 cup cornmeal
1 egg
2 egg whites
1 1/2 cups shredded fat free Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 cup crushed tortilla chips (leave out to make this Core)
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
2. Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
3. In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.
4. Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
5. Bake for 40 to 45 minutes or until firm.
Core creamy dreamsicle1 pkg sugar free orange jello
8 oz plain non-fat yogurt
8 oz boiling water
Mix jello and water till dissolved. Add yogurt till combined.
Refrigerate till set.
Pumpkin Fluff DessertMix the following with a hand mixer:
1—15 oz can pumpkin
1 tsp pumpkin pie spice
1 box vanilla or butterscotch sugar-free pudding
Fold in 1 cup fat-free Cool Whip
All Recipes: Divide into 4 servings, 1POINT each
Pink Fluff1 pkg. sugar free jello (use a flavor you like).
1 cup 1% cottage cheese
Take one cup of boiling water and mix with the jello. Let it set up.
Take the cottage cheese and blend it in a blender. Dump the jello mixture in with it and whip it up. It gets really light and fluffy.
Chocolate Pudding Fluff1 pkg. sugar free chocolate pudding (instant)
1 c fat free milk
1 c cottage cheese
Mix pudding and 1 cup of water together. Let set.
Blend cottage cheese well. Mix in pudding.
I then added one scoop of chocolate protein powder.
For a crust I used 1 cup of Fiber one cereal and smashed it into cracker crumb consistency. I added two egg whites and mixed it with the crumbs. Patted it into a pan and backed at 350 degrees for about 10 minutes.
Dump the chocolate pudding mix into the crust and don’t forget to add points for crust.
Chocolate Cake1 tb. instant decaf coffee (this punches up the chocolate flavor)
1 tb. hot tap water
1 cup dry oat bran (hot cereal)
3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion)
2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good)
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. baking soda (optional)
1 cup measures like sugar Splenda
3 large eggs
1 tsp. vanilla extract
In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved.
In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside.
Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture.
Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool.
Baked Banana SplitsIngredients
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Instructions
1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Pumpkin Muffins
1 cup Pumpkin (not pumpkin mix)
2 eggs
1 Tablespoon Vanilla
2/3 cup FF dry milk
1 teaspoon baking powder
5 packets Splenda
6 Tablespoons instant Oatmeal
1 cup grated carrots
1 teaspoon cinnamon
2 teaspoons pumpkin spice
1 teaspoon baking soda
Combine dry ingredients. Add pumpkin, beaten eggs, vanilla and then
mix all together.
Pour into 12 cup muffin pan sprayed with pam (paper wrappers not
needed)
Bake 350 degrees for 15 minutes or until knife comes out clean.
These will grow a bit but not up to the top of the muffin tin.
They're great for a snack when you're HUNGRY!!!
The only thing I changed from the original recipe is I substituted
oatmeal for the flour and omitted raisins which you can add if you
want to figure in the points (4 Tablespoons raisins)
Enjoy!
Oat Bran Blueberry Magic Muffin Ingredients
1/4 cup Hodgson Mill Oat bran hot cereal
1 tsp baking powder
3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener 1 tsp ground cinnamon
1 large egg(s)
1/4 cup frozen blueberries
Instructions
Mix all and cook in microwave for 1 to 1 1/2 minute
Magic Corn Muffin Ingredients
1 large egg(s)
1 tsp baking powder
3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
1/4 cup corn meal
1 tsp safflower oil
1/2 tsp Organic apple sauce, unsweetened
Instructions
Mix all ingredents together and place is a pam srayed cup and microwave for 1 minute 10 sec.... magic
Oat bran muffinsUse oat bran, baking powder, splenda, egg, cinnamon, and a heaping 1/3 tsp. of applesause. cook in microwave for 1 - 2 minutes. Try it cut it up in a bowl with 1/2 cup of applesause on it.
Chocolate Magic Muffin 1/3 cup hot oat bran cereal
1 Tablespoon Cocoa Powder
1 1/2 tablespoons splends
1 teaspoon baking powder
1 teaspoon healthy oil
1 egg
Mix all and place in your pre-sprayed cup and microwave for 1 minutes 10 seconds.
I just thought of something different..how bout putting a tsp of SF jam in the middle of it or a small pc of fruit before micro?
Or you can make one with a little mashed banana. Then mashed the rest of the banana and spread it on the muffin like jelly.
Wheat Bran Magic MuffinIngredients
* 1 tsp baking powder 0 points
* 1 tsp ground cinnamon 0 points
* 3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
* 1 tsp Apple Time Original Apple Sauce 0 points
* 1/4 cup uncooked wheat bran 0 points
* 1 large egg(s) 2 points
* 1 tsp safflower oil 1 point
Instructions
Spray cup with Pam and set aside.
Place wheat bran, baking powder, splenda, cinnamon in bowl.
Add wet ingredients
egg, applesauce and oil of choice
Mix all together and place in the cup. Bake in micowave for 1 minute 15 second and magic you have a muffin.
This is how it began and then some of us started to play with the recipe
MUFFIN IN A MINUTE:1/4 c flax meal
1/2 tsp. Baking powder
1 pk splenda
1 tsp cinnamon
1 egg
1 tsp. liquid I Can't Believe Its Not B
spray PAM in coffee mug, mix dry ingred in it, mix in egg and marg. and
micro 1 min.. magic....
Spiced Magic MuffinIngredients
* 1/4 cup uncooked wheat bran
* 1 tsp baking powder
* 1 tsp Spiced seasoning mix
* 3 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
* 1/2 Tbsp Manischewitz Unsweetened Apple Sauce
* 1 egg
Instructions
Spray cup with Pam and set aside.
Place wheat bran, baking powder, splenda, cinnamon in bowl.
Add wet ingredients
egg, applesauce and oil of choice
Mix all together and place in the cup. Bake in micowave for 1 minute 15 second and magic you have a muffin.
Spiced Seasoning MixtureIngredients
Spiced Seasoning Mixture
Ingredients
2 tsp ground allspice
4 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
2 tsp ground nutmeg
Instructions
Mix all spices together and place in dry air tight jar.
Use 1 teaspoon for one magic muffin.
Chocolate Oat Bran Magic MuffinIngredients
a.. 1 large egg(s) 2 points (core)
b.. 1 tsp vanilla extract (core)
c.. 1 tsp baking powder (core)
d.. 1 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
e.. 1 tsp Musselman's Natural Unsweetened Apple Sauce nil (core)
f.. 1/4 cup Hodgson Mill Oat bran hot cereal 2 points 9 (core)
g.. 1 Tbsp Nestle Cocoa for Baking 1 Point
Instructions
Mix all and cook in microwave for 1 minute 15 seconds
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