Recipe By : Secrets of Success F/W '97
Serving Size : 4 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 large egg yolks
1 cup skim milk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon stick margarine -- melted
2/3 cup sugar -- divided
5 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large egg whites -- at room temperature
cooking spray
1. Preheat oven to 375 degrees. 2. Beat egg yolks at high speed of a
mixer until thick and pale (about 2 minutes). Gradually add milk, lemon
rind, lemon juice, and melted margarine; beat well. Combine 1/3 cup
sugar, flour, baking powder, and salt in a medium bowl; stir well. Add
flour mixture to egg yolk mixture; beat well. 3. Beat egg whites at high
speed of a mixer until foamy. Add remaining 1/3 cup sugar, 1 tablespoon
at a time, beating until stiff peaks form. Gently stir one-fourth of egg
white mixture into egg yolk mixture; gently fold in remaining egg white
mixture. 4. Pour mixture into a 1-quart casserole coated with cooking
spray, and place in a large shallow pan. Add hot water to larger pan to a
depth of 1 inch. Bake at 375 degrees for 45 minutes or until top is set.
Remove dish from water; serve warm. Yield: 4 servings (serving size: 1
cup).
POINTS: 6 Per serving: Cal 264(25% from fat); Pro 6.3g; Fat 7.2g(sat
1.7g); Carb 44.6g; Fib 0.2g; Chol 110g; Iron 0.8mg; Sod 205mg; Calc 105mg.
MC Formatted by Sue B 10/97 and submitted to the forum.
Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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2 large egg yolks
1 cup skim milk
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
1 tablespoon stick margarine -- melted
2/3 cup sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 large egg whites -- room temperature
Preheat oven to 375 degrees.
Beat egg yolks at high speed of a mixer until thick and pale (about 2 minutes). Gradually add milk, lemon rind, lemon juice, and melted margarine, beat well. combine 1/3 cup sugar, flour, baking powder, and salt in a medium bowl; stir well. Add flour mixture to egg yolk mixture; beat well.
Beat egg whites at high speed of a mixer until foamy. add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.
Pour mixture into a 1 quart casserole coated with cooking spray, and place in a large shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 375 degrees for 45 minutes or until top is set. Remove dish from water; serve warm.
NI: Calories - 264; Fat 7.2 gm; Fiber 0.2 gm
Submitted to REG 6 by Suzanne C.
Yield:
"4 cups"
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Per serving: 253 Calories (kcal); 6g Total Fat; (19% calories from fat); 6g Protein; 45g Carbohydrate; 107mg Cholesterol; 230mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates
Recipe By :Eating Well, October, 1992
Serving Size : 16 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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--Crust
1 cup cake flour -- sifted
1/4 cup confectioner's sugar
1/4 cup neufchatel cheese
3 tablespoons vegetable oil
--Filling
3 large egg whites
3/4 cup sugar
1 1/2 tablespoons grated lemon peel
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fresh lemon juice
confectioner's sugar -- for dusting top
TO MAKE CRUST: Preheat oven to 350 degrees F. Coat the inside of an 8 inch square baking pan with nonstick cooking spray and set aside.
In a large bowl, stir together cake flour and confectioner's sugar. using a pastry blender or your fingertips, cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss with fingertips until evenly moistened. (the mixture will be crumbly.) Press into the bottom of the prepared baking pan. Bake for 20 to 25 minutes, or until light golden.
TO MAKE FILLING: In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Beat in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set. let cool in the pan on a rack. Spray a sharp knife with nonstick cooking spray and cut into squares. Dust with confectioners' sugar. Makes 16 squares.
NI: Calories 100; Fat 3; Fiber (computed by MasterCook) trace
Submitted to REG 6 by Suzanne C.
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Per serving: 104 Calories (kcal); 3g Total Fat; (25% calories from fat); 2g Protein; 18g Carbohydrate; 1mg Cholesterol; 66mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 16 Preparation Time :0:00
Categories : Bars & Brownies
Amount Measure Ingredient -- Preparation Method
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3/4 cup all-purpose flour
1/4 cup pourable Sugar Twin
1/3 cup reduced-calorie margarine -- melted
1 package JELL-O sugar-free lemon gelatin -- (4 serving size)
3/4 cup Land O Lakes no-fat sour cream
3/4 teaspoon baking powder
2 eggs or equivalent in egg substitute
2 tablespoons powdered sugar -- (optional)
" Sometimes, after a very hearty and filling meal, all you want is a delicate little sweet, I suggest these tart and pretty little cake squares that will perfectly hit the spot. If you want to make a true hostess-with-the-mostest impression, try sprinkling powdered sugar on top through a paper doily to make a lacy pattern!'
1. Preheat oven to 350 degrees F. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine flour, Sugar Twin, and margarine. Press mixture evenly into bottom of prepared cake pan. In a large bowl, combine dry gelatin, sour cream, and baking powder. Add eggs. Beat with an electric mixer on HIGH for 3 minutes or until light and fluffy. Pour lemon mixture evenly over crust. Bake for 20 to 25 minutes or until the center is firm. Place cake pan on a wire rack and let set for 10 minutes. Evenly sprinkle powdered sugar over top, if desired. Continue cooling. Cut into 16 squares.
Serving size (2 each)
According to the cookbook:
Per serving: 104 Cal, 4g Fat, 4g Pro, 13g Carb, 155mg Sod, 57mg Calc, 0g Fib
Healthy Exchanges: 1 Fat, 1/2 Bread, 1/4 Protein (limited), 1 Slider, 3 Opt. Cal.
Diabetic Exchanges: 1 Fat, 1 Starch
Weight Watcher Points: 2
Source:
"Make A Joyful Table Cookbook"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-14527-3"
Yield:
"16 squares"
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NOTES : MC formatted (using MC-TagIt) by Pamela S. on 9/26/1999. Shared by Pamela S. on 1/6/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Recipe By :Cooking Light --April 1999
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Lowfat
Amount Measure Ingredient -- Preparation Method
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1/4 cup granulated sugar
3 tablespoons butter or margarine -- softened
1 cup all-purpose flour
3 large eggs
3/4 cup sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar
Preheat oven to 350.
To prepare the crust, beat 1/4 cup granulated sugar and the butter or margarine at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan.
Bake at 350 for 15 minutes; cool on a wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended.
Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack.
Sift powdered sugar evenly over top.
NOTES : Took about 2 lemons to get the full measure of juice, but with oodles of zest left over.
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Per serving: 116 Calories (kcal); 3g Total Fat; (23% calories from fat); 2g Protein; 20g Carbohydrate; 41mg Cholesterol; 65mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
NOTES : I made this and it got rave reviews by my 16 y.o. daughter. I thought that it was a bit too tart, but otherwise very good. JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Just bringing this back up because I made a double batch of these (in a 9X13 Pyrex dish) for the girls' varsity softball team yesterday and they came out really yummy (not as tart this time) -- PointsWorthy in my usually chocoholic opinion.
Jane
[This message has been edited by JaneStarr (edited 05-18-2000).]
Jane, What is a serving size? like, how many pieces do you cut the 8x8 into? Gonna give them a try, but want to know how mnay pts, I'm eating for the size.
I got this at my meeting a while ago. It's quick and easy. If you make it without the crust its only 1 point!
Lemon Chiffon Pie
Crust
18 cinnamon grahm crackers(halves 2 1/4" squares}
4 tsp red calorie margarine
1/4 tsp water
1 package art sweetener
Mix together and press into a sprayed 9" pie pan. Bake 8 min at 350.
Filling
3-8 oz.light lemon yogurt
1 small sugar free lemon Jello
1 1/2 cups Cool Whip Lite
1 cup water
Dissolve Jello in 1 cup boiling water. Set aside. Chill yogurt in freezer 15 minutes then stir. Add liquid Jello, yogurt and Cool Whip. Beat with mixer on low until blended. Pour into cooled crust. Chill 3 hours.
Serves 8 3 points
I don't have the nutitional info but will figure it next time I make it.
I've tried this with other flavors and its pretty good.
Recipe By : WW Magazine N/D'98
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 3/4 Cups all-purpose flour
1/2 Cup sugar
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1 8 Oz Carton lemon chiffon fat-free yogurt
1 Tablespoon grated lemon rind
1/3 Cup fresh lemon juice
3 Tablespoons vegetable oil
cooking spray
1 Cup sifted powdered sugar
4 Teaspoons fresh lemon juice
1. Preheat oven to 400 degrees.
2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; stir well with a whisk. Add yogurt mixture to dry ingredients, stirring just until moist (batter will be stiff).
3. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.
Spoon batter evenly into muffin cup liners. Bake at 400 degrees for 20 minutes or until cupcakes spring back when lightly touched in center. Remove cupcakes from pans immediately; place on a wire rack. Let cool 5 minutes.
4. Combine powdered sugar and 4 teaspoons lemon juice; stir well. Spread over tops of warm cupcakes.
Yield: 1 dozen (serving size: 1 cup-cakes).
POINTS: 4; Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat. Per serving: Cal 173(19% from fat); Pro 2.4g; Fat 3.6g(sat 0.6g); Carb 33.3g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 121mg; Calc 48mg.
I made this to take to Christmas dinner so that I could have dessert and stay op....It was delicious.
Twelve graham cracker squares
4 teaspoons cold reduced-calorie margarine
1 envelope(4 1/2 cup servings) sugar-free lemon-flavored gelatin mix
1/2 cup boiling water
1 envelope (4 1/2 cup servings) reduced-calorie instant vanilla pudding mix
2 cups aspartame- sweetened lemon nonfat yogurt
1 cup skim milk
1 cup plain nonfat yogurt
Preheat oven to 350 degrees. Spray a 9" pie plate w/ nonstick cooking spray. In blender, proscess the crackers until finely crumbled. Add the margarine; process until evenly moistened. Press the crumb mixture evenly onto the bottom and part way up the sides of the pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
In a small bowl, combine the gelatin mix and water; stir until completely dissolved, about 2 min. Set aside to cool slightly.
In a large bowl, with an electric mixer at medium speed, beat together the pudding mix, 1 cup of the lemon yougurt, the milk and plain yogurt. Add the gelatin mixture and stir until thoroughly combined.
Pour into the cooled pie crust; refrigerate, covered, until firm, at least 8 hours. Cut into 8 wedges; top each w/ 2 tablespoons of the remaining lemon yogurt if desired(I didn't do this part).
Per serving: 3 Points.
Sorry if there are typos in this, but I had to rush so that I could go watch SURVIVOR!!!!! No time to proof read.
I am looking for a recipe that my leader distributed about 7 years ago at a ww meeting. It was for a lemon dessert that used sugar free lemon jello and ft free cottage cheese. I believe you put it in a blender with water, then put it in a pie plate and chilled. It did not have crust and was yummy and very low points. It also helped me get my "milk" in.
I bet that recipe had a can of crushed pineapple in it. I seem to remember such a recipe. Probably you would drain the pineapple but I'm not sure what size can.
Lemon desserts (Pie, mousse, cake, etc.)
No time to proof read.
