[Kelly_S]

* Exported from MasterCook *

Double-Crust Pie Dough - 3 Points

Recipe By : WW Magazine 9/95
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 cup part-skim ricotta cheese
3 tablespoons 1% low-fat milk
1 egg white
2 tablespoons vegetable oil

1. In food processor, add flour, baking powder and salt; pulse to blend.
2. Add remaining ingredients; pulse until dough begins to hold together. Gather into a ball,
wrap in plastic wrap and refrigerate at least 1 hour. Makes enough for one 9" double-crust pie.


Serving(1/8 of 9" pie)provides: 3/4 FA, 1/4P, 1B, 5C. Per serving: 141 Cal, 5g Fat, 1g Sat,
5mg Choles, 125mg sod, 19g car, 1g Fiber, 5g Pro, 87mg Calc.

MC Formatted by Sue B 9-22-98 and submitted to the WW forum.

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NOTES : From magazine: This extra-lean pie crust recipe handles and freezes beautifully.

[Kelly_S]

* Exported from MasterCook *

Light Pie Pastry - 2 points

Recipe By : WW Magazine N/D '96 -2 Points
Serving Size : 8 Preparation Time :0:30
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
vegetable cooking spray

1. Combine 1/4 cup flour and ice water, stirring with a whisk until well blended; set aside.
Combine remaining 3/4 cup flour, sugar,a nd salt in a bowl; cut in shortening with a pastry
blender or fork until mixture resembles coarse meal. Add ice water mixture; blend with a fork
until dry ingredients are moistened.

2. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional
wrap. Roll dough, still covered into an 11-inch circle; chill 10 minutes or until wrap can be
removed easily.

3. Preheat oven to 400 degrees.

4. Remove 1 sheet of wrap. Fit dough into a 9-inch pie plate coated with cooking spray;
remove top sheet of wrap. Fold edges under; flute. Prick bottom and sides of dough with a
fork. Bake at 400 degrees for 15 minutes; cool on a wire rack. Yield: 1(9-inch) pie pastry.

1 wedge with sweet potato pie: 294 calories; 8.9g. fat(27% from fat); 37mg. chol; 164mg.
sodium.

1 wedge of pie crust: 102 Cal; 5g. fat, .5g. fiber. POINTS: 2

MC Formatted by Sue B 10/97 and submitted to the WW forum. (Recipe recommended by
Janny)

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NOTES : Weight Watcher's Magazine Nov/Dec '96

[SueC]

* Exported from MasterCook *

Sugar Syrup

Recipe By :Jacki Passmore
Serving Size : 0 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sugar
4 cups water

In a large aucepan bring sugar and water to a gentle boil. Reduce heat until bubbles break surface. Simmer 10 minutes. Remove from heat; cool before using or storing.
For use in other recipes
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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[missphoebe]

Most graham cracker crusts that I HAVE used in the past contain about one stick of butter. Don't think that's what you're looking for. I personally have not tried this one, but found it on my "WW Light & Tasty Deluxe" CD. How about a review (if you or your friend tries it???)

Crumb Crust

Makes 8 Servings

3/4 cup honey graham cracker crumbs
3/4 cup fine plain dried bread crumbs
1 1/2 teaspoon granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 tablespoon + 1 teaspoon unsalted stick margarine, frozen
2 tablespoons apple juice

Preheat oven to 375oF. Spray a 9" springform pan with nonstick cooking spray.

In medium bowl, combine graham cracker crumbs, bread crumbs, sugar, cinnamon and
cloves; with two forks, cut in margarine until mixture resembles cornmeal.

Add apple juice; stir until crumb mixture is thoroughly moistened. Press mixture onto bottom and up sides of prepared pan. Bake 15 minutes, or until golden. Let cool lightly before filling.

EACH SERVING PROVIDES: 1/2 Fat, 1 Bread, 5 Optional Calories

PER SERVING: 96 Calories, 2 g Protein, 3 g Fat, 15 g Carbohydrate, 138 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

[This message has been edited by missphoebe (edited 03-20-2000).]

[missphoebe]

Hey Jane...just checked Mastercook's Cooking Light CD...Cooking Light suggests Keebler Reduced Fat graham crust for a lot of their recipes. However, I did find a recipe that includes a made-from-scratch graham crust. Let us know if you try the crust, and what you think of it. Thanks!

Graham Cracker Crust (from a Cooking Light Cheesecake Recipe)

2/3 cup graham cracker crumbs (about 8 cookie squares)
2 tablespoons sugar
1 tablespoon margarine -- melted
1/2 teaspoon ground cinnamon
Cooking spray

Preheat oven to 400º.

Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400º for 8 minutes. Let cool on a wire rack.

[This message has been edited by missphoebe (edited 03-20-2000).]

[New-Me]

Here is another one. Haven't tried it personally but sounds interesting.

Graham Cracker Crust

2 T. reduced-calorie butter blend
2 T. apricot jam
3/4 c. fine graham cracker crumbs
1/3 c. Grape-nuts cereal
2 T. sugar
Heat butter blend and jam until melted. In a med. bowl, stir together the cracker crumbs, cereal and sugar. Drizzle in the butter mixture. Stir until well mixed, using a fork. Transfer to a sprayed 9" pie plate. Using the back of a large spoon, press the crumb mixture firmly in the bottom and up the sides of the pie plate. Bake at 375 for 5-7 minutes or until the edges are lightly browned. Cool on rack before filling.
Makes 1 pie crust; 8 servings

per serving:
calories - 110
fat grams - 3

Source: Healthy Homestyle Cooking by Evelyn Tribole

[JaneStarr]

* Exported from MasterCook *

Prune Puree

Recipe By :Womans Day Low-Fat Meals, Summer 97
Serving Size : 0 Preparation Time :0:00
Categories : Cakes & Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pitted prunes
6 tablespoons hot water

Making prune puree is quick and easy: Puree 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in food processor until smooth. To store, cover and refrigerate for up to one month.

Makes 1 cup.

Prunes are packed with important nutrients like potassium, vitamin A and iron, and are a good source of dietary fiber. Research has found that prunes also contain phytochemicals, substances found in fruits and vegetables, which are linked to reducing the risk of certain types of cancer and heart disease.

Prune puree can replace almost all of the butter, shortening or oil in cakes, cookies, quickbreads, brownies and muffins by 50 to 90 percent.

Look for prepared fruit puree fat replacement with prunes in the cooking oil or baking ingredients section of the supermarket.

Busted by Gail Shermeyer <[email protected]>

Yield:
"1 cup"

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Per serving: 542 Calories (kcal); 1g Total Fat; (1% calories from fat); 6g Protein; 142g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 9 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 903150 0

[Kylie68]

I wonder if you could add something like Fiber one or All Bran Extra Fiber ground up in the food processor to the graham crackers as well as using lowfat margarine to lower the fat and increase fiber. I would think it would work, but have never tried it.

[ItalianMama]

I am just back to this site but have fooled all my family by altering my usual "from scratch" graham cracker crust by deleting the butter altogether and using an egg white to hold things together. Nobody has been able to tell the difference yet. At times I have added a teaspoon of Butter Buds to the dry mix if I felt the recipe needed a butter taste.