Pecan Recipes (pies, tarts, bars, etc.)
I don't have my old weekly program booklets and several years ago there was a recipe for a "Creamy Pecan Pie" that would be perfect for the upcoming holidays. Does anybody recall this pie and have your old booklets to look through? I know it is not published in any of the WW general cookbooks, although I haven't been able to find the big Dessert cookbook to check there. Thanks!
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Pecan Recipes (pies, tarts, bars, etc.)
I'm going to post this recipe. When I figured the points by hand, I got 5.5 per slice. If someone doesn't mind, I'd like to see how Mastercook calculates the points.
Skinny Pie Crust 1/2 c. sifted all-purpose flour 1/4 tsp. salt 1/4 c. diet margarine (must be at rooom temperature) 1/4 tsp. baking powder Mix flour, salt & baking powder together in a deep bowl. Add margarine all at once. Cut with fork or pastry blender til no pastry sticks to side of bowl. Shape into ball. Roll out in saran wrap to fit pie pans. (This crust is really good, I can't usually make pie crust but this one I can). I used Blue Bonnett reduced calorie/fat margarine. I've never tried it with fat-free margarine. Pecan Pie 1 unbaked pie shell 1/4 cup Splenda or 6 packets Equal 1 c. sugar free maple flavored syrup (I used Carey's) 2 eggs 1 tsp. vanilla 2 Tbsp. diet margarine 1/4 tsp. lite salt 1/2 cup chopped pecans Beat everything together except for the pecans. Pour into unbaked pie crust. Sprinkle with pecans. Bake at 350 degrees for 50 mins. Makes 8 servings. |
* Exported from MasterCook *
Pecan Pie with Skinny Pie Crust - 3 Points Recipe By : Posted by poohshunny in 3FC Forum Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour -- sifted 1/4 teaspoon salt 1/4 cup diet margarine 1/4 teaspoon baking powder 6 packages Equal® sweetener -- or 1/4 cup Splenda 2 tablespoons diet margarine 1/4 cup sugar-free maple syrup, Log Cabin 2 eggs 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup chopped pecans FOR THE CRUST: 1. Mix flour, salt & baking powder together in a deep bowl. Add margarine all at once. Cut with fork or pastry blender til no pastry sticks to side of bowl. 2. Shape into ball. Roll out in saran wrap to fit pie pans. FOR THE PIE: 1. Beat together baking powder, sweetener, 2 tablespoons diet margarine, syrup, eggs, vanilla and 1/4 teaspoon salt. 2. Pour into unbaked pie crust. 3. Sprinkle with pecans. 4. Bake at 350 degrees F for 50 minutes. Calories: 140.5 Fat grams: 10.1 Fiber grams: 0.7 W/W Points: 3 IF YOU OMIT THE DIET MARGARINE (use Brummel and Brown instead) THE FOLLOWING NUTRITIONAL INFORMATION APPLIES: Calories: 132.0 Fat grams: 09.6 Fiber grams: 0.7 W/W Points 3 - - - - - - - - - - - - - - - - - - NOTES : Originator states "This crust is really good, I can't usually make pie crust but this one I can. I'm still sort of asleep but I think I got all the information right! Let's have some! |
* Exported from MasterCook *
Chocolate-Drenched Fruit Recipe By : Weight Watchers Magazine, May/June 1997, page 72 Serving Size : 6 Preparation Time :0:00 Categories : Chocolate Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup fat-free hot fudge topping 2 tablespoons Frangelico (hazelnut-flavored liqueur) 3 cups halved strawberries 1 cup raspberries 1 cup blueberries 1 cup blackberries 1. Combine fudge topping and Frangelico in a microwave-safe bowl; microwave at HIGH 30 seconds or until warm, stirring well. Divide fruit evenly among 6 dessert dishes; drizzle sauce over fruit. Yield: 6 servings (serving size: 1 cup fruit and 2 tablespoons sauce). Selections: 1 FR/V, 110C. Per serving: CAL 163 (3% from fat); PRO 3 g; FAT 0.6 g (sat 0.03 g); CARB 38.4 g; FIB 8.3 g; CHOL 0 mg; IRON 1.3 mg; SOD 84.2 mg: CALC 56 mg. - - - - - - - - - - - - - - - - - - NOTES : This chocolate sauce can be used with just about any fruit, whether it's 6 cups of one fruit or a combination of several fruits. |
* Exported from MasterCook *
Butter Pecan Layer Pie - 5 Points Recipe By :JoAnna M. Lund Serving Size : 8 Preparation Time :0:45 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (6 oz) Keebler graham cracker pie crust 1 package Jell-O sugar free inst butterscotch pudding mix -- (4 serving size) 2/3 cup nonfat dry milk 1 1/4 cups water 3/4 ounce chopped pecans -- (3 tablespoons) 1 8 oz pkg fat free cream cheese sugar substitute to equal 2 tablespoons sugar 3/4 cup Cool Whip Lite® -- (8 calories per tablespoon) 1 teaspoon vanilla extract 1. In a medium bowl, combine dry pudding mix an dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 tablespoon chopped pecans evenly over top. Serving size (1 slice) According to the newsletter: Per serving: 206 Cal, 8g Fat, 7g Pro, 26g Carb, 516mg Sod Healthy Exchanges: 1/2 Bread, 1/2 Fat, 1/2 Protein, 1/4 Skim Milk, 1/2 Slider, 36 Opt. Cal. Diabetic: 2 Starch, 1 Fat Weight Watcher Points: 5 Source: "Healthy Exchanges Food Newsletter, Sept. 1994" Yield: "8 slices" - - - - - - - - - - - - - - - - - - - NOTES : Submitted by Gwena on 10/20/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 10/20/1999. Shared by Pamela S. on 1/5/2000 to the W. W. Forum. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 |
* Exported from MasterCook *
Pecan Pie Bars - 4 Points Recipe By :JoAnna M. Lund with Barbara Alpert Serving Size : 8 Preparation Time :0:00 Categories : Bars & Brownies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (8 oz) can Pillsbury reduced fat crescent rolls 1 package JELL-O sugar-free vanilla cook-and-serve pudding mix -- (4 serving size) 2/3 cup Carnation nonfat dry milk powder 1 1/2 cups water 2 teaspoons vanilla extract 1/2 cup (2 ounces) chopped pecans "It's the taste of the South--chewy, scrumptious, downright decadent--and now it can be yours without the extra fat and sugar! If you bring these bars to a holiday bash, you'll be the most popular cook on the block." 1. Preheat oven to 350 degrees F. Pat rolls into an ungreased 10-by-15-inch rimmed baking sheet. gently press dough to cover bottom of pan, being sure to seal peforations. Bake for 5 minutes. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Add vanilla extract and pecans. Spread mixture evenly over partially baked crust and continue baking for 15 to 20 minutes. Place baking sheet on a wire rack and allow to cool. Cut into 16 bars. Serves 8 (2 each). Serving size (2 bars) According to the cookbook: Per serving: 177 Cal, 9g Fat, 5g Pro, 19g Carb, 321mg Sod, 72mg Calc, 0g Fib Healthy Exchanges: 1 Bread, 1 Fat, 1/4 Skim Milk, 10 Opt. Cal. Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1 Fat Weight Watcher Points: 4 Source: "Dessert Every Night Cookbook, page 259" Copyright: "Healthy Exchanges, Inc. 1998; ISBN 0-399-14422-6" Yield: "16 bars" - - - - - - - - - - - - - - - - - - - NOTES : Scanned & MC formatted by Pamela S. on 7/15/1999. Shared by Pamela S. on 1/6/2000 to the Weight Watchers Forum. Nutr. Assoc. : 0 0 0 0 0 0 |
LF pecan tart - 3 PTS
This recipe is from the Canyon Ranch Spa
Total cals = 155 Total Fat - 7 grm Unsure of fiber so I capped it at the .8 system (4) Total points - 3 per serving - WARNING - THIS MAKES 16 SERVINGS so ladies you can't have a lot... Preheat to 350 In med bowl add: 1/4 tsp salt, Splenda to equal 3 Tablespoons. Add 1 stick of Promise low fat margarine. Add 1 Cup flour, cutting in with pastry cutter (it will make little pearls). Add 5 tablespoons of ice water. Form a ball, then roll into a 12 inch circle and place in a 9 inch tart pan. In a large bowl make the filling: Combine Splenda to equal half cup and add 1/2 cup light corn syrup. Add in eggbeaters to equal 2 eggs, beat. Add 2 teaspoons vanilla and 1 cup chopped pecans. In a small bowl chop 2 large rome apples with 1 teaspoon lemon juice. Spread apples over the crust. Pour filling into shell, Bake 1 hr. Ingred. List: Crust: 1 C flour 1/4 tsp salt Splenda to equal 3 tablespoons 1/4 Cup lowest fat margarine you can find 6 tablespoons ice water Filling 1/2 Cup splenda 1/2 cup corn syrup Eggbeaters to equal 2 eggs 1 Cup chopped pecans 2 teaspoons vanilla Apple filling 2 chopped, peeled Rome apples 1 teaspoon lemon juice |
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