Holiday Recipes - Holiday desserts and baking




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ebe
08-18-1999, 10:19 PM
last fall i saw a recipe in fitness or shape or something for pumpkin cookies.- They had brown sugar, flour and other stuff. If anyone has any idea what i'm talking about, please post the recipe - with fall coming up i'm ready for that stuff.


SueC
08-21-1999, 11:55 PM
Ebe -

I'm not really into pumpkin (I just don't like the taste). But, here are three pumpkin recipes previously posted on this site (I'll post some more baked pumpkin recipes separately):


* Exported from MasterCook *

Pumpkin Muffins - 1 Point

Recipe By :Unknown
Serving Size : 12 Preparation Time :0:00
Categories : Bread (Non Machine Recipes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots -- 1/2 to 1 cup

1. Mix pumpkin, eggs, and vanilla.

2. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner.

3. Add raisins and carrots.

4. Pour into muffin tin or cupcake liners.

5. Bake at 350 degrees F for 20-25 minutes.

Calories: 69.8
Fat grams: 1.1
Fiber grams: 1.0

W/W Points: 1


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Per serving: 68 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein; 11g Carbohydrate; 32mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Pudding - 1 point

Recipe By :lifetimer in 3FC Forum
Serving Size : 4 Preparation Time :0:00
Categories : Desserts (Not Cakes/Cookies)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Fat-Free Sugar Free Pudding, Any Flavor -- vanilla flavor
2 cups skim milk
1 cup canned pumpkin
1/2 teaspoon cinnamon
4 packages sugar substitute -- optional
1/2 teaspoon nutmeg -- optional
1/4 teaspoon cloves -- optional

1. Mix all ingredients together.

Calories: 95.3
Fat grams: 0.5
Fiber grams: 2.0

W/W Points: 1


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Per serving: 70 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 12g Carbohydrate; 2mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Original recipe gave the following information: each serving is 1 point and 1/2 milk and 1/4 vegetable exchange.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Smoothie - 3 Points

Recipe By :SueB W/W Meeting
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Non-Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pumpkin, canned -- * see note
1/2 cup crushed pineapple
6 ice cubes
1/2 cup skim milk
2 packages Equal® sweetener
1/4 teaspoon pumpkin pie spice

1. Mix in blender.

* Original recipe just had pumpkin in the ingredients but that is for raw cubed pumpkin not canned pumpkin.

Calories: 173.5
Fat grams: 0.7
Fiber grams: 4.4

W/W Points: 3


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Per serving: 211 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 48g Carbohydrate; 2mg Cholesterol; 75mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : According to SueB's meeting this is 2 Points.


Nutr. Assoc. : 0 0 0 0 0 0

SueC
08-21-1999, 11:57 PM
* Exported from MasterCook *

PUMPKIN DROP BISCUITS

Recipe By : Secrets of Fat-Free Baking
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 cup cooked mashed pumpkin
1 cup nonfat buttermilk

Combine the flours, sugar, and baking powder, and stir to mix well. In a separate bowl, combine the pumpkin and buttermilk and stir until blended. Add the pumpkin mixture to the flour mixture and stir just until the dry ingredients are moistened.

Coat a baking sheet with nonstick cooking spray. Drop heaping tablespoonfuls of dough onto the sheet, placing the biscuits 1/2 inch apart for soft biscuits, or 1 1/2 inches apart for crusty

Bake at 3750F for about 18 minutes, or until lightly broned. Transfer to a serving plate, and serve hot.

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Per serving: 1012 Calories (kcal); 4g Total Fat; (3% calories from fat); 37g Protein; 216g Carbohydrate; 9mg Cholesterol; 2214mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0


SueC
08-22-1999, 12:07 AM
* Exported from MasterCook *

PUMPKIN GINGERBREAD

Recipe By : Secrets of Fat Free Baking
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 cup whole grain cornmeal
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 cup cooked mashed pumpkin
1/4 cups apple or orange juice 3/4 cup molasses
3/4 cup dark raisins (optional)

Combine the flour, cornmeal, baking soda, ginger; and allspice, and I stir to mix well. Add the pumpkin, apple or orange juice, and molasses, and stir just until the dry ingredients are moistened. Fold in the raisins if desired.

Coat 4 one pound cans with nonstick cooking spray. Divide the batter among the cans, and bake at 300 F for 40 to 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.

Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing and serving.


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Per serving: 80 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 82mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

cub77cub
08-22-1999, 11:19 AM
Here's a very easy Pumpkin Cookie Recipe:

1 box spice or carrot cake mix
1 can (16oz) pumpkin

Mix together. Makes 24 cookies at 2 pt each

Bake at 350 for 20 min

Kari_P
01-05-2000, 10:32 PM
Holiday Poke Cake

1 Snackwells white cake mix prepared in 2 9 inch round cake pans (cooled)
1 box sugar free jello(4 oz serving size) any red flavor
1 box sugar free (4 oz serving size) Lime jello
2 cups hot water
1 tub (8 or 12 oz) Cool Whip Free

Place cake layers, top sides up in clean 9-inch round cake pans.
Pierce cake with large fork at 1/2 inch intervals.

Stir in 1 cup boiling water into each flavor of the jello flavors ( use seperate bowls for each flavor) until completely dissolved. Carefully pour red jello over 1 cake layer and lime jello over second cake layer.

Refrigerate 3 hours.

Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with some of the whipped topping. Unmold second cake layer, carefully placing on first cake layer. frost top and sides of cake with rest of whipped topping.

Refridgerate at least 1 hour oruntil ready to serve. Store leftovers in fridge.

This cake is always moist and my kids love it-they don't even notice I use the sugar-free jello and coolwhip free on it.

Points
Box of Jello = .8 (I round up to 1 point)
Cool Whip Free= 7.5 for entire tub

so thats 9.5 plus your cake mix. I usually slice the cake into 16 servings. Everyone in my husbands family laughs at me because I get square pieces outta a round cake-instead of their version-big ole triangle plunk sizes-did I mention they are all overweight also? hehe)

Those of you with kids--kids love pouring the jello over the cake. Mine also decorate it with lil candy canes- I just get take em off my piece.

Anyhow that's it--enjoy!

Kari_P
01-07-2000, 12:57 AM
* Exported from MasterCook *

Tiny Gingerbread Muffins - 2 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining
Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 tablespoons flour, sifted -- (2 cups minus 2
tablespoons), unbleached
1/2 tablespoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup granulated sugar
2 tablespoons margarine
2 eggs
1/4 cup molasses -- plus
1 tablespoon molasses
1/4 cup plain yogurt

Muffins may be baked ahead and frozen until ready to use, or wrapped in plastic wrap and refrigerated up to 1 week. Bring to room temperature before serving

1. To prepare pan, spray 40 one-ounce muffin cups with nonstick cooking spray. Set aside until ready to use. Preheat oven to 350 degrees F. In medium bowl, sift together flour, ginger, baking powder, baking soda, cloves, cinnamon, salt, and pepper. Set aside. In large bowl, combine sugar and margarine; with whisk, beat until smooth and fluffy. Add eggs and molasses; continue beating until smooth. Beat in 1/3 of the flour mixture, then 1/2 of the yogurt. Repeat, alternating flour mixture and yogurt until both are used. Drop batter by heaping teaspoons into prepared muffin tins. Bake about 13 minutes or until toothpick inserted in center of muffin comes out clean. Remove muffins from tins and cool on racks. Makes 20 servings, 2 muffins each.

Serving size (2 muffins)
According to the magazine:
Per serving: 83 Cal, 2g Pro, 2g Fat, 14g Carb, 120mg Sod, ?g Fib
Each serving provides: l/2 Brd, 50 Opt. Cal.
Weight Watcher Points: 2
Using MC nutritional analysis to get fiber grams:
0.3g Fiber
Weight Watcher Points: 2

Source:
"Weight Watchers Magazine, June 1985, page 38"
Yield:
"20 muffins"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Kari_P
01-07-2000, 12:58 AM
* Exported from MasterCook *

Tiny Gingerbread Muffins with Smoked Chicken - 3 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Tiny GingerBread Muffins***
15 tablespoons sifted flour -- (1 cup minus 1
tablespoon), unbleached
1/4 tablespoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup granulated sugar
1 tablespoon margarine
1 eggs
1/8 cup molasses -- plus
1/2 tablespoon molasses
1/8 cup plain yogurt
***Smoked Chicken****
10 ounces skinned and boned smoked chicken -- cut into 1/2-oz.
pieces
1/4 cup orange juice
1/4 cup julienne orange peel

Muffins may be baked ahead and frozen until ready to use, or wrapped in plastic wrap and refrigerated up to 1 week. Bring to room temperature before serving

GingerBread Muffins:
1. To prepare pan, spray 40 one-ounce muffin cups with nonstick cooking spray. Set aside until ready to use. Preheat oven to 350 degrees F. In medium bowl, sift together flour, ginger, baking powder, baking soda, cloves, cinnamon, salt, and pepper. Set aside. In large bowl, combine sugar and margarine; with whisk, beat until smooth and fluffy. Add eggs and molasses; continue beating until smooth. Beat in 1/3 of the flour mixture, then 1/2 of the yogurt. Repeat, alternating flour mixture and yogurt until both are used. Drop batter by heaping teaspoons into prepared muffin tins. Bake about 13 minutes or until toothpick inserted in center of muffin comes out clean. Remove muffins from tins and cool on racks. These may be assembled up to 2 hours before serving.

Smoked Chicken:
1. To assemble, slice muffins in half horizontally. Remove tops and set aside. Place 1/2 ounce smoked chicken on each muffin bottom. Spoon about 1/2 teaspoon orange juice over meat. Top each with about 5 pieces orange peel. Replace top of muffin. Cover and refrigerate; 1/2 hour before serving, remove muffins from refrigerator and let come to room temperature. Makes 10 servings, 2 filled muffins each.

* Divide Gingerbread muffin batter in half or prepare muffins and freeze extras.

Serving size (2 filled muffins)
According to the magazine:
Per serving: 121 Cal, 7g Pro, 3g Fat, 16g Carb, 395mg Sod, ?g Fib
Each serving provides: 1 Pro , l/2 Brd, 55 Opt. Cal.
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June 1985, page 38"
Yield:
"20 muffins"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Kari_P
01-07-2000, 01:17 AM
* Exported from MasterCook *

Pumpkin Biscuits - 1 Point

Recipe By :Thanksgiving Recipe Website
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits & Rolls Thanksgiving


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter -- chilled and
thinly sliced
2 cups pumpkin puree

"A staple in our Thanksgiving bread basket."

1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.

2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.

3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.

4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven. Makes 36 biscuits.

Pamela's Note: These didn't turn out as well as I hoped. I'm not a great biscuit maker so you may hyave better luck than I did!

Serving size (1 biscuit)
Per MC 5 nutritional analysis:
Per serving: 63 Calories, 3g Fat, 2g Fiber
Weight Watcher Points: 1

thanksgivingrecipe.com/az/PumpkinBiscuits.asp"
Yield:
"3 dozen"
Ratings : Fair 2

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Kari_P
01-07-2000, 01:18 AM
* Exported from MasterCook *

Eggnog Bread - 5 Points

Recipe By :Mary Mahar
Serving Size : 16 Preparation Time :0:00
Categories : Breads-Sweet Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter -- melted
1/4 teaspoon nutmeg
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 teaspoons baking powder

1. Preheat oven to 350 degrees F.

2. Grease bottom of bread pan.

3. Beat eggs, add sugar, eggnog, butter, rum and vanilla.

4. Blend well, add flour, baking powder and nutmeg.

5. Stir until just moistened.

6. Pour into greased pan.

7. Bake at 350 degrees F for 45-50 minutes or until toothpick comes out clean.

8. Cool 10 minutes.

9. Remove from pan.

10. Cool bread completely before slicing.

Pamela's Note: Recipe didn't state how many servings it would make. I picked 12 servings.

Serving size (1 slice)
Per MC 5 nutritional analysis:
Per serving: Calories, g Fat, g Fiber
Weight Watcher Points:
Per serving: 195 Calories, 8g Fat, 09g Fiber
Weight Watcher Points: 5

Source:
"http://www.merry-christmas.com/recipes.htm#1"
Yield:
"16 slices"

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NOTES : Downloaded from: http://www.merry-christmas.com/recipes.htm#1 on 11/16/99. MC formatted (using MC-TagIt) by Pamela S. on 11/17/99. REG 6 shared by Pamela S. from WI. USA on 11/23/99.

Kari_P
01-08-2000, 01:00 AM
* Exported from MasterCook *

Holiday Eggnog-Raisin Pudding Treats - 2 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 6 Preparation Time :0:00
Categories : Christmas Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package JELL-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1/4 teaspoon ground nutmeg
1 cup water
3/4 cup Yoplait plain fat-free yogurt
3/4 cup Cool Whip Free®
1 teaspoon rum extract
3/4 cup raisins

"Christmas is coming, and so it is the same old eggnog you serve every year. Why not dazzel your guests, or maybe just your family, by serving this elegant and tasty pudding as a reward when tree trimming is complete? The stars in the sky will sparkle brighter when this sweet treat makes its apperance!"

1. In a large bowl, combine dry puding mix, dry milk powder, nutmeg, and water. Mix will using a wire whisk. Blend in yogurt, Cool Whip Free, and rum extract. Add raisins. Mix gently to combne. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes. Freezes well.

HINT: To plump up raisins without "cooking" place in a glass measuring cup and microwave on HIGH for 20 seconds.

Serving size (1 dessert dish)
According to the cookbook:
Per serving: 132 Cal, 0g Fat, 5g Pro, 28g Carb, 290mg Sod, 158mg Calc, 1g Fib
Healthy Exchanges: 1 Fruit, 1/Skim Milk, 1/4 Slider, 12 Opt. Cal.
Diabetic Exchanges: 1 Fruit, 1/Skim Milk, 1/2 Starch/Carbohydrate or 1 Starch/Carbohydrate
Weight Watcher Points: 2

Source:
"Dessert Every Night Cookbook, page 96"
Copyright:
"Healthy Exchanges, Inc. 1998; ISBN 0-399-14422-6"
Yield:
"6 dessert dishes"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/22/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

snapplegirl69
10-28-2005, 11:14 PM
1 (8 oz.) Package Fat Free Cream Cheese, softened
1/3 Cup Powdered Sugar
2 teaspoons Lemon Juice
44 Medium Strawberries, whole
1/2 Cup Graham Cracker Crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet(s). Place the cookie sheet(s) into the refrigerator and leave them for a few hours or over night to completely chill.

Serves: 11 (4 each)
Per Serving: 65 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates

Points:1

snapplegirl69
10-28-2005, 11:23 PM
12 Reduced Fat Nilla Wafers
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
2/3 Cup Light Cherry Pie Filling
12 Foil Cupcake Liners

Preheat oven to 350 degrees.
Place the cupcake liners into a muffin pan.
Place 1 Nilla wafer into the bottom of each foil liner.
Blend together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Place 3.5 tablespoons of the cream cheese mixture on top of each Nilla wafer.
Bake for 20-25 minutes, then cool completely.
Divide the pie filling between each cheesecake, then refrigerate.

Serves: 12
Per Serving: 75 Calories; 1g Fat (7.8% calories from fat); 6g Protein; 10g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat

Points:2

snapplegirl69
10-28-2005, 11:36 PM
From: halfmysize
Submitted by: Mary B.

Serves - 1
Points - 2

1 env WW Vanilla Smoothie mix
3/4 cup water
1/2 cup canned pumpkin
1/4 tsp vanilla extract
1/4 tsp pumpkin pie spice.

Buzz all ingredients in a blender. ENJOY!
Equals 1 milk and 1 vegetable serving.
(May be enjoyed warm or cold)

snapplegirl69
11-10-2005, 12:34 AM
baked apple streusel


POINTS® Value | 3
Servings | 8
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Easy


Ingredients


4 medium apple(s), peeled, cored and thinly sliced (use firm apples)
1/2 cup unpacked brown sugar
1/2 tsp ground cinnamon
2 Tbsp fresh lemon juice
1/4 cup all-purpose flour
1/4 cup uncooked old fashioned oats
3 Tbsp reduced-calorie margarine


Instructions


Preheat oven to 350°F.


Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.


Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.


Bake until apples are tender and top is browned, about 45 minutes. Yields about 1/2 cup per serving

snapplegirl69
11-10-2005, 12:35 AM
Praline Pumpkin Cake


POINTS® Value | 5
Servings | 16


Ingredients


1 serving cooking spray (5 one-second sprays per serving)
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted


Instructions


Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.


Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.


Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

snapplegirl69
11-10-2005, 12:41 AM
Pumpkin Pudding

Serves: 4
WWP: 2
1 1/2 Cups Pure Canned Pumpkin
2 (1 oz.) Packages Jello Sugar Free Vanilla Instant Pudding
2 Cups Skim Milk
1 teaspoon Pumpkin Pie Spice
9 Packets of Splenda (optional)

Mix milk and pudding with a wire whisk. Add Spice, and Splenda (if using). Mix in Pumpkin and divide between 4 small dishes. Refrigerate for at least 1 hour

mauvaisroux
11-10-2005, 05:58 PM
Ingredients:

8 medium Granny Smith apples --to equal 4 cups
1 cup unsweetened apple juice
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup Splenda -- +1/2 tsp. salt
2 teaspoons apple cider vinegar
1/2 cup raisins
1/4 cup mixed dried fruit
1 tablespoon cornstarch
1 tablespoon water

1 frozen pie crust -- thawed for 10 mins.

Directions:

Peel, core and slice the apples. Place the apple juice, cider vinegar, splenda, cinnamon, allspice and nutmeg in a large saucepan on med/high heat. Bring to a boil,add apples, raisins and mixed dried fruit and reduce heat to low. Cook on low until apples are just fork tender.

Mix the cornstarch and water, remove pan from heat, stir the cornstarch mixture into the hot apple mixture; stirring constantly. Return pan to heat and let mixture boil for a minute. Stir to prevent lumps from forming.

Place the thawed pie crust into an 8 inch pie plate. Trim the crust to the edge of the pie plate.

Pour the hot apple mixture into the crust, decorate with any pastry scraps.

Bake at 350 degrees for 40- 50 minutes or until crust is a golden brown. Cool on rack before slicing.

Makes 8 servings
WW Points....4 per slice

mauvaisroux
11-29-2005, 01:13 PM
1 cup Carnation Evaporated Milk
1/2 cup granulated sugar
2 (12 oz ) packages semisweet chocolate chips
1/4 cup liqueur
Nestles Quik or icing sugar

Directions:

Line 9-inch (2.5 L) square cake pan with foil; set aside. In medium sized heavy saucepan, combine
evaporated milk and sugar; cook over medium heat, stirring, until mixture comes to full boil. Boil
for 3 minutes, stirring constantly; remove from heat.

Add chocolate chips and liqueur; stir vigorously until chocolate is melted and smoothly combined.
Pour into prepared pan. Refrigerate for 2 to 3 hours or until firm. Cut into 1-inch (2.5 cm)
squares. Toss squares in chocolate drink mix until coated.

Place in foil or paper candy cups and keep refrigerated until just before serving. (Squares can be
layered between waxed paper in airtight container and refrigerated for up to 1 week.)

Alcohol Tip: For a non-alcoholic version, substitute hot strong coffee made with Nescafé Rich
Blend Instant Coffee or Nescafé Instant Express for the liqueur.

Makes 80 Servings (4 squares per serving) 1 Pt. per serving

Nutritional info: Calories 48, Total Fat 1.2 g, Dietary Fiber 0 g

mauvaisroux
11-29-2005, 01:15 PM

1/2 cup plus 2 tbsp unsweetened cocoa powder
1 cup sifted confectioners sugar
1/2 cup light cream cheese at room temperature
1/2 tsp almond extract

Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 cup cocoa powder, the confectioners sugar, cream cheese and almond extract. Drop by rounded teaspoons onto the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1-2 hours.

Makes 24 servings; 1 pt. per serving

PER SERVING: 45 Calories, 1 g Total Fiber, 1 g Total Fat,

mauvaisroux
11-29-2005, 01:18 PM

3 tbsps corn syrup
3 tbsps reduced fat peanut butter
5 ozs Gingersnap Cookies, crushed fine
1/3 c powdered sugar


In a mixing bowl, combine corn syrup and peanut butter. Mix well. Add crushed cookies. Mixture
should hold together without being sticky. Roll mixture into 20 one inch balls. Coat balls with
powdered sugar. Chill until ready to serve. Makes 20 servings.

Nutritional Analysis per serving Calories 58;Fat 2 g; Fiber 0.3 g

mauvaisroux
11-29-2005, 01:23 PM
2 cups almonds, whole
1/4 cup honey
2 teaspoons grated orange peel
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg or grated
1 cup chopped dried apricots
1 cup pitted dates finely chopped
1 cup confectioner's sugar

Preheat oven to 400 F

Arrange almonds on a baking sheet in a single layer and toast in oven
for 10 minutes. Cool and finely chop (or use food processor).

Meanwhile, combine honey, orange zest, cinnamon, allspice and nutmeg in a medium bowl. Add almonds, apricots and dates - mix well. Pinch off rounded teaspoon size pieces of the mixture and roll into balls. (Rinse your hands
often, as mixture tends to be sticky). Roll balls in sugar then refrigerate in single layers between 2 layers of wax paper in airtight containers for up to one month.

Makes about 75 bon bons, at 1 pt. each
Nutrional information per bon bon: 30.8 cal, 0.8g fat, 0.5g fibre

NOTE: They taste better if allowed to sit for a days or to let the flavors merge and they may need to be dusted with confectioner's sugar just before serving. :chef:

mauvaisroux
11-29-2005, 01:26 PM

1/4 cup reduced-calorie margarine
2 ounces unsweetened Chocolate
8 ounces light Cream Cheese -- 1 package
24 packets Equal sweetener
1 teaspoon Vanilla extract
1/2 cup chopped walnuts

Melt Margarine over low heat. Add Chocolate and stir just until melted. Remove from heat stir in sweetener and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture into a lightly greased 8 inch square pan. Refrigerate until firm. Cut into
1 inch squares. Store in Refrigerator.

Makes 64 squares of fudge; serving is 2 pieces. 2 pieces can count as 1 pt

Nutritional Info: Per piece: 18.9 cal, 1.6g fat, 0.2g fibre, 19mg sodium

mauvaisroux
11-29-2005, 01:32 PM

12 average sized reduced-fat vanilla wafers
1/4 oz unsweetened gelatin
1/4 cup water
1 cup fat-free milk
1/3 cup sugar
1/3 cup unsweetened cocoa
1 tsp vanilla extract
1 3/4 cup Cool Whip Whipped Topping, or similar topping (thawed if frozen)
1 cup raspberries

Line a 12-hole muffin tin with foil muffin liners; place 1 cookie on the bottom of each.

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Stir over low heat until dissolved, about 5 minutes.

Combine milk, sugar, cocoa and extract in a blender; process until blended, adding dissolved gelatin through feed cap during blending. Pour into a bowl; whisk in whipped topping. Pour into lined muffin cups. Chill until firm, about 3 hours. Peel away foil liner, place on serving plates and garnish with raspberries.

Serves 12. @ 2 WW points each

mauvaisroux
11-29-2005, 01:34 PM
1 1/4 cup + 2 Tbsp white whole wheat flour
1 cup Quaker Oats Quick Oats Cereal
3/4 cup packed light brown sugar
1/2 cup I Can't Believe It's Not Butter! Light Stick Margarine
8 oz Kraft Philadelphia Free Plain Cream Cheese
14 oz fat-free sweetened condensed milk
4 items egg white(s)
1 tsp vanilla extract
16 oz low-sugar strawberry jam

In a bowl, combine 1 1/4 cups flour, oats, brown sugar, and butter. Mix until crumbly. Press 2.5 cups of the mixture into the bottom of a greased (Pam) 13x9x2 baking dish. Bake at 350 for 10 minutes. In a mixing bowl, beat the cream cheese until smooth. Add the condensed milk, egg whites, vanilla, and remaining flour. Mix well. Spoon over prepared crust. Spoon the strawberry jam over cream cheese mixture. Sprinkle with the remaining crumb mixture.

Bake at 350 for 30-35 minutes, or until center is almost set. Cool on a wire rack before cutting.

Makes 32 bars, at 2 points each

mauvaisroux
11-29-2005, 01:36 PM
2 packages (3.4 ounces each) Sugar Free Instant Vanilla Pudding
4 cups skim milk
20 Vanilla Wafer Cookies
2 pints (12 ounces) strawberries (hulled and sliced)

Combine pudding mix and milk and beat. Pour half of pudding into 2 quart bowl or trifle dish. Top with vanilla wafers, then sprinkle with strawberries. Top with remaining pudding. Cover and refrigerate at least 4 hours or up to 24 hours. Makes 16 servings.

Calories 96; Fat1g; Fiber 0g - -2 Points

mauvaisroux
11-29-2005, 01:39 PM
2 c. all-purpose flour
2 tsp. baking powder
2/3 c. reduced-fat margarine
2 T. granulated sugar
2/3 c. ground almonds
1/3 c., plus 2 T. candied cherries, finely chopped
1 large egg, beaten
3/4 c. skim milk
1 tsp. almond extract


Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll pan with parchment paper.

Sift the flour and baking powder. In a large bowl, cream the margarine and sugar until light and fluffy. Stir in the ground almonds and cherries.

Mix the beaten egg with the milk and almond extract, and gradually beat into the creamed margarine and sugar, adding a little of the flour mixture if there is any sign of curdling. Beat in the rest of the flour mixture, turn into the prepared pan and bake for about 35 minutes or until a skewer inserted in the center comes out clean.

Remove the lining paper, allow to cool on a wire rack and when completely cool, cut into bars or squares before serving. serves 16

One serving (1/16 of recipe) equals: Calories: 130, Fat: 5 g, Fiber: 1 g, Points = 3

mauvaisroux
11-29-2005, 01:46 PM
1/3 cup Kahlua Cafe Flavor General Foods International Coffees powder, divided
2 Tbsp. hot water
1 pkg. (3 oz.) lady fingers biscuits, split
2-1/2 cups cold fat free milk, divided
1 container (8 Oz.) Philadelphia Fat Free Cream Cheese
1 pkg. (8-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie
Pudding & Pie Filling
1 cup thawed Cool Whip Lite Whipped Topping

Dissolve 1 tablespoon of the flavored instant coffee in hot water in small bowl. Cover bottom and sides of shallow 2-quart dessert dish with lady fingers. Sprinkle dissolved flavored instant coffee over lady fingers.

Place 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add pudding mix and remaining 2 cups milk; cover. Blend on medium speed until smooth. Carefully pour into prepared bowl. Top with whipped topping.

Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additional undissolved flavored instant coffee, if desired.

Serves 8. Per serving: Calories 110; fat 2.5 g; fiber 0 g...Points: 3

mauvaisroux
11-29-2005, 03:15 PM
1 1/2 cup(s) all-purpose flour
1 1/2 tsp baking powder
1 1/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp table salt
4 tbsp unsalted butter, melted
1/3 cup(s) unpacked brown sugar
1/2 cup(s) buttermilk
1/3 cup(s) molasses
1 large egg(s), lightly beaten

Heat oven to 350ºF. Coat a 9-inch square cake pan with cooking spray.
In a bowl mix together flour, baking powder, ginger, baking soda and salt.

In a separate bowl stir the butter, brown sugar, buttermilk, molasses, 1/4 cup water and egg together until smooth.

Stir dry ingredients into butter mixture. Pour into pan. Bake until cake springs back when lightly touched, about 45 to 50 minutes. Serve warm or at room temperature.

Tip: For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.

Serves | 16
POINTS per serving | 2

mauvaisroux
11-29-2005, 03:22 PM
1 cup sugar
1/2 cup reduced-calorie margarine, at room temperature
1 large egg(s), lightly beaten
1/4 cup light corn syrup
2 tbsp fresh lemon juice
1 tbsp vanilla extract
2 3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cardamom, if desired
2 large egg whites
2 cup powdered sugar, lightly packed

In a large bowl with a mixer on medium, beat sugar and margarine together until crumbly. Add 1 egg, corn syrup, lemon juice and vanilla; beat until smooth and pale in color.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cardamom. Slowly beat flour mixture into margarine mixture until blended. Divide dough into four equal parts and flatten each quarter to form a round. Wrap each in plastic; refrigerate 30 minutes or overnight.

Preheat oven to 350F.

Lightly spray baking sheet(s) with cooking spray. On a lightly floured board roll out one round to 1/4-1/8 inch thickness. With a lightly floured Christmas tree cookie cutter (about 2 inches tall), cut out cookies and transfer them, about 2 inches apart, to baking sheet(s); repeat with remaining dough.

Bake until golden brown on bottom, 5 to 9 minutes. Remove from the oven; cool completely.

For Royal Icing:

in a large bowl whip egg whites and powdered sugar at low speed until sugar is moistened. Beat at high speed until glossy and stiff peaks form when beaters are lifted, about 6 minutes. Divide icing depending on how many colors you want to use. Add food coloring to achieve desired tint. To decorate cookies place icing in a small plastic bag; snip a tiny hole off one
corner of the bag. Pipe icing onto the cooled cookies to create tree-trimming designs and ornaments.

Tip: you can use colored sugar crystals and other colorful sprinkles instead of the icing

4 points per cookie
Makes 24 cookies

mauvaisroux
11-29-2005, 03:27 PM
2 3/4 cup cake flour, sifted
1 tbsp baking powder
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp table salt
1/4 tsp baking soda
1 large egg(s), beaten
1/4 tsp ground allspice
1 cup dark brown sugar, firmly packed
3/4 cup molasses, dark
1/2 cup reduced-calorie margarine, at room temperature

In a large bowl, sift together first seven ingredients; set aside. In mixer on medium, beat egg, allspice, brown sugar, molasses and margarine. Add dry ingredients to liquid ingredients, a little at a time, mixing after each addition to form a stiff dough.

Gather dough into 2 equal balls, wrap in plastic wrap and refrigerate until firm, 1 hour.

Heat oven to 375̊F. Lightly grease baking sheet(s) with nonstick cooking spray.

Remove 1 ball of dough from refrigerator and roll it out on a lightly floured surface to a 1/3-inch thickness. Cut gingerbread shapes from dough with floured cutters (about 3 inches tall). Decorate as desired with oven-safe decorations.

Transfer cookies to baking sheet(s). Bake until slightly firm, 10 to 12 minutes. Remove to wire rack to cool.

Yields 60 cookies. 1 point per cookie NOTE: points do not include decorations.

mauvaisroux
11-29-2005, 03:30 PM
3 large egg white(s), at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries

Preheat oven to 200F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form in a large bowl; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.

Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.

Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers.

Makes 20 cookies at 1 point for 4 cookies :D

mauvaisroux
12-01-2005, 12:52 PM
6 sheets phyllo dough, thawed
Cooking spray
3/4 cup dark brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup egg substitute or 4 egg whites
1 15-ounce can pumpkin
1 12-ounce can fat-free evaporated milk

Preheat oven to 350 degrees

Cut phyllo sheets in half and stack on wax paper or plastic wrap (each full length sheet is 14 x 18 inches; if you happen to have 14 x 9-inch sheets, leave whole) . Place wax paper or plastic wrap on top layer and cover with a damp towel to prevent sheets from drying out.

Coat a 9-inch pie dish with cooking spray. Lay a half sheet of phyllo pastry in pie dish. Spray with nonstick cooking spray. Repeat with rest of half sheets, fanning out to form a circle. Fold and crimp edges. Weigh down with pie weights and bake for 10 minutes until slightly browned.

Combine dry ingredients in a medium bowl. Beat egg substitute or egg whites with pumpkin puree. Slowly pour in evaporated milk and mix well. Add sugar and spices to pumpkin mixture and blend thoroughly. Pour into pie crust; bake for an hour, or until knife inserted in center comes out clean.

Makes 8 servings :chef:

Lucky13
12-01-2005, 03:14 PM
Decadent Truffle Squares - 1 pt

--------------------------------------------------------------------------------

1 cup Carnation Evaporated Milk
1/2 cup granulated sugar
2 (12 oz ) packages semisweet chocolate chips
1/4 cup liqueur
Nestles Quik or icing sugar

Directions:

Line 9-inch (2.5 L) square cake pan with foil; set aside. In medium sized heavy saucepan, combine
evaporated milk and sugar; cook over medium heat, stirring, until mixture comes to full boil. Boil
for 3 minutes, stirring constantly; remove from heat.

Add chocolate chips and liqueur; stir vigorously until chocolate is melted and smoothly combined.
Pour into prepared pan. Refrigerate for 2 to 3 hours or until firm. Cut into 1-inch (2.5 cm)
squares. Toss squares in chocolate drink mix until coated.

Place in foil or paper candy cups and keep refrigerated until just before serving. (Squares can be
layered between waxed paper in airtight container and refrigerated for up to 1 week.)

Alcohol Tip: For a non-alcoholic version, substitute hot strong coffee made with Nescafé Rich
Blend Instant Coffee or Nescafé Instant Express for the liqueur.

Makes 80 Servings (4 squares per serving) 1 Pt. per serving

Nutritional info: Calories 48, Total Fat 1.2 g, Dietary Fiber 0 g

I'm not seeing how this is 80 1-pt servings. Yes, it makes 80 squares, but each square is approximately 1/2 pt.

Calorieking.com lists the following caloric counts for the ingredients:
evaporated milk, 1 cup = 322 calories
1/2 cup granulated sugar = 387
2 (12 oz ) packages semisweet chocolate chips = 2016

total (without fat/fiber or liquor & spices) = 2725 for the entire pan
divide by 80 servings equals roughly 35-40 calories for each square with 1.5 grams of fat. Two pieces just barely squeezes in at 1 point.