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Banana Pineapple Pops
If you’re using canned pineapple for these tangy pops, get even more juice
by buying it crushed rather than diced.
1 POINT PER SERVING
Prep Time: 5 minutes
2 cups apple juice
2 ripe bananas, peeled and diced
1 cup diced pineapple
1 tbsp honey
1. Purée ingredients in a blender until
smooth. Strain into a 2-cup measuring cup, pressing on remaining solids to extract all the liquid. Pour into 8 Popsicle molds.
Freeze until hard, at least 5 hours or overnight.
Number of servings: 8
POINTS per serving: 1
Nutritional
profile per serving: Calories 73.8, Protein 0.4g, Fat 0.3g, Saturated fat 0.1g, Carbohydrate 18.7g, Fiber 1.0g, Cholesterol
0.0mg, Iron 0.4mg, Sodium 2.5mg, Calcium 7.6mg
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Orange Pecan Mini Muffins
These turned out good. Fast to make, quick to cook. They are nice
and wholesome tasting.
~Sister J
Use disposable foil baking cups instead of muffin tins in this recipe
to cut back on clean up.
1 POINT PER SERVING
Prep Time: 15 minutes
Cook Time: 12 minutes
1 cup
all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
White of 1 large egg
1/2
cup buttermilk
1 tbsp vegetable oil
1 heaping tsp finely grated orange zest
1/2 tsp vanilla extract
2 tbsp plus
1 tsp pecans, finely chopped
1. Heat oven to 350ºF (175ºC). Arrange 16 foil mini muffin cups about 1 inch (2.5 cm)
apart on a baking sheet.
2. Combine flour, sugar, baking powder, baking soda and salt in medium bowl. In separate, small
bowl, whisk together egg white, buttermilk, oil, orange zest, vanilla and 1 tablespoon of pecans. Stir buttermilk mixture
into flour mixture just until combined. Do not overmix.
3. Spoon about 1 heaping tablespoon of batter into each foil cup;
sprinkle tops with remaining pecans. Bake until centers spring back when gently pressed, about 12 minutes.
Number
of servings: 16
POINTS per serving: 1
Nutritional profile per serving: Calories 70.8, Protein 1.4g, Fat 1.7g, Saturated
fat 0.2g, Carbohydrate 12.6g, Fiber 0.3g, Cholesterol 0.3mg, Iron 0.4mg, Sodium 100.0mg, Calcium 13.5mg
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Soft Chocolaty Cookies
Dutch-process cocoa, a nonfat food, gives a deep chocolate flavor
without the POINTS. And naturally fat-free apple butter provides moistness usually created with lots of butter or oil.
1
POINT PER SERVING
Prep Time: 15 minutes
Cook Time: 12 minutes
1 1/3 cups sugar
1/2 cup apple butter
1/2
cup nonfat sour cream
1/4 cup vegetable oil
1/4 cup egg substitute
1 1/2 cup sifted cake flour
1 cup unsweetened
Dutch-process cocoa
1/4 tsp salt
1/2 tsp baking soda
1. Preheat oven to 350ºF (175ºC). Spray 3 large cookie
sheets with cooking spray.
2. Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl,
whisk together flour, cocoa, salt and baking soda.
3. Stir flour mixture into sugar mixture, mixing just until blended.
4. Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches (3.5 cm) apart.
5. Bake until firm,
10 to 12 minutes.
6. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.
Number
of servings: 42
POINTS per serving: 1
Nutritional profile per serving: Calories 74.7, Protein 1.0g, Fat 1.6g,
Saturated fat 0.3g, Carbohydrate 15.0g, Fiber 0.9g, Cholesterol 0.3mg, Iron 0.6mg, Sodium 36.7mg, Calcium 9.1mg
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Mini Black And White Cookies
The part-skim ricotta cheese in these fun, bite-size cookies adds moisture
while minimizing fat.
1 POINT PER SERVING
Prep Time: 20 minutes
Cook Time: 10 minutes
Other Time:
150 minutes
Cookies
4 tbsp butter
1/4 cup part-skim ricotta cheese
1/2 cup sugar
1 tsp vanilla extract
1
egg
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
Frosting
2 tbsp butter
2 tbsp canola oil
3 tbsp
fat-free milk
1 1/2 cups confectioners’ sugar
1 tbsp cocoa
1. Cream together 4 tablespoons butter, ricotta
and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
2. Sift together flour, baking powder and salt, and blend into
rest of mixture. Refrigerate for 15 minutes.
3. Place chilled dough on a strip of wax paper and roll into a 14-inch (36
cm) cylinder. Put in freezer for 2 to 3 hours.
4. Preheat oven to 375°F (190°C). Slice off 1/3-inch thick rounds and place
on a non-stick baking sheet. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.
5. For
icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with oil and milk. Sift confectioners’ sugar,
and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
6. When cookies are cool,
spread white icing on half of each cookie and chocolate icing on other half of each cookie, or cover each cookie completely
with one type of icing. Yields 1 cookie per serving.
Number of servings: 42
POINTS per serving: 1
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Coconut Angel Food Cookies
these cookies are out of this world!!!!!!!!!
1 box angel food cake mix
2
cups of coconut
1/2 cup water
1 tsp almond, lemon or orange extract
Mix all together with electric mixer. Drop
by teaspoonfuls onto Pam sprayed cookie sheet. Bake 350 for 10 minutes.
Makes about 40 or so at 1 point per cookie.
Note....these
cookies spread out alot so about a little under a tablespoon is good.
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Banana Chocolate Chip Cookies
recipe: cakes
Prep Time | 18 min
Cook Time | 18 min
Level of Difficulty
| Moderate
cakes | These bite-size treats are the perfect solution for a chocolate craving. Freeze extra muffins,
then thaw and reheat for 3 to 5 minutes.
Ingredients
1 cup(s) light artificially sweetened vanilla yogurt
1/2
cup(s) fat-free (skim) milk
1/2 cup(s) uncooked quick oats
1/2 tsp vanilla extract
1 large egg(s), beaten
1 large
banana(s), mashed
1/4 cup(s) brown sugar
1 1/4 cup(s) all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2
tsp table salt
8 tbsp mini chocolate chips, about 1/2 cup
Instructions
Preheat oven to 375ºF.
Combine
yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften; stir in banana.
In a separate
bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten
ingredients. Do not beat. Dough will be very thick. Stir in chips.
Spoon batter by heaping tablespoons into 3 mini-muffin
tins coated with cooking spray. Bake until golden brown, about 15 to 18 minutes. Yields 1 muffin per serving.
POINTS
Serves | 36
POINTS per serving | 1
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Watermelon Pops
What do you do when you have left-over watermelon? Make these
delicious pops to keep in the freezer for when you need a sweet treat.
1 POINT PER SERVING
Prep Time: 15 minutes
1/8 large watermelon
Juice of 2 lemons
1 tbsp sugar or honey
1. Cut flesh from watermelon rind and remove
seeds. Blend flesh until liquid. You should have approximately 4 cups of liquid.
2. Add lemon juice, and a touch of
sugar or honey if the fruit isn't sweet enough.
3. Pour into 5 fl oz (150 ml) paper cups, leaving space at the top
so they don't overflow. Stick a wooden popsicle stick into each cup. Freeze for several hours. To eat, just peel off paper
cup.
Number of servings:8 servings 1 point each
Nutritional profile per serving: Calories
33.5, Total fat 0.3g, Saturated fat 0.0g, Cholesterol 0.0mg, Sodium 1.6mg, Carbohydrate 8.2g, Fiber 0.4g, Protein 0.5g, Calcium
6.6mg
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Cinnamon Apple Crisps
Put these tasty treats in a bag and go. Easy fruit on the run!
1
POINT PER SERVING
Prep Time: 15 minutes
Cook Time: 120 minutes
2 Red Delicious or Gala apples, sliced
paper-thin
1 tbsp sugar
1/2 tsp cinnamon
1. Preheat oven to 200°F (95°C).
2. Line 2 baking sheets with
parchment paper (not wax paper). Place apple slices in single layer on paper.
3. Sprinkle apples with sugar and cinnamon.
4. Bake until lightly browned, about 2 hours.
5. Cool on wire rack and serve.
Number of servings:
4
POINTS per serving: 1
Nutritional profile per serving: Calories 53.1, Fat 0.3g, Saturated fat 0.0g, Cholesterol
0.0mg, Sodium 0.1mg, Carbohydrate 13.7g, Fiber 2.0g, Protein 0.1g, Calcium 8.3mg
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Chocolate Frozen Peanut Cookies
If you love dark chocolate, you’re bound to love these: a decadent
way to cool off on a hot summer day.
2 POINTS PER SERVING
Prep Time: 5 minutes
Cook Time: 10 minutes
1/4
cup fat-free milk
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked oatmeal
2
tbsp canola oil
1. Mix milk, cocoa powder and sugar in a small saucepan over low heat.
2. Bring to boil, then
remove from heat. Add peanut butter and stir into mix until melted.
3. Stir in oatmeal and oil.
4. Drop 16 spoonfuls
onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them.
Number
of servings: 16
POINTS per serving: 2
Nutritional profile per serving: Calories 67.1, Total fat 4.2g, Saturated
fat 0.5g, Cholesterol 0.1mg, Sodium 17.3mg, Carbohydrate 6.3g, Fiber 0.9g, Protein 1.8g, Calcium 7.9mg
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Frosted Banana Bread Muffins
Homemade muffins make wonderful hostess gifts. Simply wrap them in foil
and add a bow.
2 POINTS PER SERVING
Prep Time: 27 minutes
Cook Time: 12 minutes
3 tbsp vegetable
oil
2/3 cup packed brown sugar
4 medium bananas, mashed
2 tsp grated lemon zest
1 large egg
White of 1 large
egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup fat-free buttermilk
1/2
cup golden raisins
1/3 cup confectioners’ sugar
1 tbsp lemon juice
1. Preheat oven to 350°F. Coat 24 mini
muffin tins with cooking spray.
2. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
3.
In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
4. Gently stir half flour mixture into banana
mixture. Stir in buttermilk, remaining flour and raisins.
5. Divide batter among muffin pans. Bake until a toothpick inserted
into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool
completely.
6. To make frosting, blend confectioners’ sugar and lemon juice together. Drizzle over cooled muffins.
Number of servings: 24
POINTS per serving: 2
Nutritional profile per serving: Calories 117.0, Protein 1.9g,
Fat 2.1g, Saturated fat 0.3g, Carbohydrate 23.1g, Fiber 1.1g, Cholesterol 9.0mg, Iron 0.8mg, Sodium 85.2mg, Calcium 20.4mg
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Winter Fruit Turnovers
Who needs pie when you can have these delicious, low-POINT turnovers?
If you don’t have any Granny Smiths on hand, go ahead and use any combination of apples or pears.
2 POINTS PER
SERVING
Prep Time: 10 minutes
Cook Time: 20 minutes
1 tsp cornstarch
1 tbsp water
2 Granny Smith
apples, peeled and chopped
2 pears, peeled and chopped
2/3 cup water
1/3 cup brown sugar
1/4 tsp cinnamon
1/8
tsp ground nutmeg
6 phyllo dough sheets
1. Preheat oven to 375°F (190°C). Coat a baking sheet with cooking spray
and set aside.
2. To make filling: Dissolve cornstarch and 1 tablespoon water in a measuring cup and set aside.
3.
In a medium sauce pan, combine apples and pears and 2/3 cup water. Cook and stir on high heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes.
4. Stir in brown sugar, cinnamon and nutmeg. Simmer, stirring frequently, for 5 more
minutes.
5. Add cornstarch mixture to fruit mixture; bring to a boil and boil for 1 minute.
6. Place one sheet of
phyllo dough on a large piece of wax paper and fold it in half lengthwise. Coat folded sheet with cooking spray. Keep remaining
phyllo dough sheets covered with a damp cloth to prevent them from drying out.
7. Spoon about a 1/3 cup of the apple mixture
about an 1-inch (2.5 cm) from one end of folded strip. Fold end over apple filling at a 45-degree angle. Continue folding
to form a triangle that encloses all of filling. Repeat with remaining sheets of phyllo dough.
8. Place turnovers on baking
sheet and bake about 8 to 10 minutes. Remove from oven and cool on a wire rack.
Number of servings: 6
POINTS per
serving: 2
Nutritional profile per serving: Calories 148.2, Protein 1.7g, Fat 1.5g, Saturated fat 0.3g, Carbohydrate
33.5g, Fiber 3.0g, Cholesterol 0.0mg, Iron 1.0mg, Sodium 94.4mg, Calcium 19.4mg
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Frozen Mud Pie Sandwiches
recipe: desserts
Prep Time | 15 min
Cook Time | min
Level
of Difficulty | Easy
desserts | Low-fat coffee-flavored frozen yogurt gives this childhood favorite a grown-up taste.
Perfect for those hot summer nights.
Ingredients
20 piece(s) chocolate wafer(s)
1 1/4 cup(s) coffee-flavored
low-fat frozen yogurt, softened
10 tsp fat-free fudge topping
Instructions
Spread 2 tablespoons of frozen
yogurt on top of each of 10 wafers.
Drizzle 1 teaspoon of fudge topping over each yogurt-covered wafer. Cover with
remaining wafers and gently press together to make sandwiches. Wrap each mud pie in plastic wrap and freeze for 1 hour. Yields
1 per serving.
POINTS
Serves | 10
POINTS per serving | 2
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Chocolate Pudding Pops
This yummy low-fat recipe
also works with vanilla pudding mix.
3 POINTS PER SERVING
Prep Time: 5 minutes
Cook Time: 20 minutes
3
1/8 oz (88g) package chocolate pudding and pie filling mix
1 1/2 cups low-fat (1%) milk
1 tbsp packed brown sugar
Pinch salt
1. In saucepan, stir together pudding mix, milk, sugar and salt until smooth. Cook over medium heat,
stirring constantly, until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into 4 popsicle molds and cool 15
minutes. Insert popsicle sticks and freeze until hard.
2. Remove pops from molds. Serve or wrap in plastic and store
in freezer.
Number of servings: 4
POINTS per serving: 3
Nutritional profile per serving: Calories 130,
Protein 4g, Total fat 1g, Saturated fat 0.5g, Carbohydrate 27g, Fiber 0.5g, Cholesterol 3.5mg, Iron 1mg, Sodium 217.5mg, Calcium
115.5mg
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