HOW DO YOU MAKE HOME MADE GRANOLA?

bloomedbud, there's a longer recipe, but here's what i have been doing lately to make homemade granola.

1 cup kasha (buckwheat) kernals
1 cup oatmeal
1 cup granular splenda
some butterbuds (optional if you want a bit of buttery taste)
1/4 cup some flavor of sf davinci snowcone syrup

stir all together and spread in large pan that has been sprayed with butter flavored pam. bake at 350* for 27 minutes stirring every 9 minutes.

i have used several different flavors of syrup and don't really have a favorite. the batch i'm using now is made with sf banana syrup. (of course, davinci isn't the only maker of these syrups. torani and a few others make them, too. they are 0 pts.) i find some flavors like vanilla, chocolate, and hazelnut in the grocery store, but i ordered several flavors off the net including white chocolate, german chocolate cake, banana, peach, and apple pie. it's kind of pricey but lasts a long time.

i did see on another board that you can sometimes find davinci at t j maxx and ross and maybe walmart. just make sure you use sugar free and not regular so it will be 0 pts.

(this is prob more than you wanted to read, right?)

Sandra, I just saw your question today back on 08/21 about the different flavor puddings. I'm sure they would work but they wouldn't be cannoli cream anymore...right?

thanks, vickie. i've never eaten a cannoli before so i didn't know. i bought some white chocolate sf/ff pud. now i need to get some ff ricotta. what i had was dated so i tossed it. when i get it, i'm going to make a core cake and put the cannoli on it. thank you for your help here.

My sister and I have been doing core for the last 8 weeks - she has alot to loose but she is doing fantastic!!! 34 lbs already
me just 17 lbs. I know the weight difference between us is alot - and I am so proud of her.
It was her birthday was on the 8th and she doesnt want to celebrate because she cant have cake.
I would love to suprise her and make a core cake. Is there such a thing?
Any suggestions. PLEASE.
Thanks.
Rose

Rose, you girls are amazing! It's take me a year to lose 41 pounds. Congratulations to you both! One of our members, Sandra, posted the following recipe. None of us has tried it yet but we all agree that it sounds great. Let us know if you try it and it's good. Tell your Sister Happy Birthday for us!


Core Carrot Cake Oat Bread

Recipe By : ottermum
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PHASE 1: MIX TOGETHER:
1 1/2 cups old fashioned rolled oats
1/2 cup nonfat plain yogurt -- PLUS
1 cup nonfat milk
1 teaspoon vanilla extract
1/2 cup grated carrot
LET STAND WHILE YOU ARE MIXING:
PHASE 2:
PREHEAT OVEN TO 350 DEGREES.
SPRAY COOKIE SHEET OR PIE PLATE WITH
COOKING SPRAY.
To bowl of rehydrated oatmeal -- add:
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Splenda
1 cup oat bran
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Mix to form a dough, then turn out onto baking sheet or pie plate (if
making scones, you should cut the dough into 8ths.) Bake for approx. 40
minutes, or until browned.

Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 119 Calories; 2g Fat (12.7%
calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 1.7 points


Our plan was to spread the following on top as kind of a cream cheese frosting but I can't find the recipe. Maybe Sandra will have it.

There is also an oatmeal cake that we haven't tried.

Baked Oatmeal Cake

2 cups oatmeal dry
1 1/2 tsp. baking powder
1 cup skim milk
2 eggs or Eggbeater equivalent
1/2 cup unsweetened applesauce
1/4 cup sugar twin brown sugar (couldn't find yet so used plain Splenda
2 mashed bananas
1/4 tsp. cinnamon
1 tsp. vanilla

Mike dry ingredients then mix in wet ingredients. Pour into 8 x 8 cake pan. Bake 350 for 45 minutes.

Check out our recipes. We have some great ones already listed!

This was on Barbos Diet Kitchen. It sounds good to me but Jim hates coconut so I may never make it.

Almond Joy Pudding

2 cup Instant SF/FF White Chocolate Pudding, Prepared with Skim Milk
2 cup Instant SF/FF Chocolate Fudge Pudding, Prepared with Skim Milk
1/2 tsp Coconut Extract
1/2 tsp almond extract

1. Prepare each of the puddings with 2 cups skim milk in separate bowls.
2. Add 1/2 tsp. coconut extract to the white chocolate pudding.
3. Add 1/2 tsp. almond extract to the chocolate fudge pudding.
4. Place both bowls into refrigerator and let set for at least 5 minutes.
5. In four one-cup bowls, layer the 2 puddings starting with the white chocolate, then the chocolate fudge, etc.
6. Serve, or store in refrigerator, covered.

Thank you for the recipe - we are preparing it for tonight - I will let you know how it comes out -
Thanks for all your help!!!!!

okay, before i go any further i want to share a quick recipe with ya'll. it is an excellent way to use wpa's. i had forgotten about it till this week. it's 2 pt brownies and they are delicious.


KILLER BROWNIES (high fiber!)

1 box betty crocker carb monitor walnut brownie mix (other brownie mixes would work, too, if they are the lower point ones)
2.5 cups water
3 cups all bran cereal
1 tablespoon baking powder

mix cereal with water and let soak for 5 minutes. (soaking is important)
add brownie mix and baking powder, mix and let sit for a minute or two so the baking powder
has a chance to work.

bake in 9x13 pan (i use a broiler pan) that has been sprayed with pam. 350* for 30 minutes.

hello all - sorry for delay!!!!
We made this cake and it was decided you either like or you don't there is no in between.... I personally did like it at all!.....lol but my mom and sister loved it. so please everyone give it a try.....
have a great day!!!!!

I found this on Kippy's site and honestly it sounds too good to be true. I'll be trying it one of these days. I've never used xanthum gum and I didn't check to see if it was Core. It can't be that many calories, can it?

New York Italian-Style Cheesecake

3 Eggs
1lb FF Ricotta
8oz FF Sour Cream
1 cup Splenda
1-1/2 Anise Extract (more or less added to your taste)
1/2 teaspoon Lemon Extract
1/2 teaspoon Xanthum Gum (optional for thickening)

Prehea oven to 350. Mix everything in blender or food
processor until smooth Pour into 8 inch baking pan. Place baking
pan inside another pan and 1-2 inches of water into the outer pan,
creating a water bath for the cheesecake. Then place both of the
pans inside the oven on a top or middle shelf. Bake for 1 hour and
then turn heat off. Crack the oven door and let the cheesecake rest
in the oven until t cools to room temp, about 1 hour. Makes 6 servings.

Core couscous pudding

dont have measurements sorry its just something I threw together:

couscous cooked in skim milk( put couscous in bowl add hot skim milk to soak)
add:
nutmeg
cinnamon
splenda -however much you like to sweeten

raisins-not core but count the points- little goes along way

you can have this for breakfast or dessert...its very yumm! and tastes like rice pudding

EASY ICING

4 oz pkg sf/ff instant pudding mix--any flavor
1/4 cup granular splenda
1 cup ff milk
2 cups ff cool whip (5 pts by my calculations)

whisk or mix first 3 ingredients 2 minutes. fold in cool whip. immediately spread on cooled cake. refrigerate till ready to serve.

CORE BANANA CAKE

i made this tonight and it's really good. Curtis said he'd like it better if it had raisins and nuts. i guess you could add them but would have to count pts. this cake is 0 pts without the frosting. 5 pts with icing.

PHASE 1: MIX TOGETHER:
2 cups old-fashioned rolled oats
1/2 cup ff sour cream
1 cup ff milk
1/4 cup sf da vinci banana syrup or 1/4 cup more of ff milk
1 teaspoon vanilla
3 ripe bananas mashed
2 eggs

LET STAND ABOUT 10 MINUTES SO THE OATMEAL WILL HYDRATE. THIS WAY IT WILL BE A SMOOTHER TEXTURE)

PREHEAT OVEN TO 350*.
SPRAY 9X11 CAKE PAN WITH BUTTER FLAVORED PAM

PHASE 2
To bowl of rehydrated oatmeal add:
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granular splenda
2 cups oat bran
1.5 teaspoons cinnamon
1/2 teaspoon nutmeg

Mix thoroughly with blender. spread into cake pan and bake for 40 minutes or till toothpick comes out clean.

let cake cool. spread easy icing on top and refrigerate about 3 hours. i made this tonight. we cut into it after 1.5 hours. it was good, but i think this cake will be even better tomorrow.

i adapted this from the carrot cake recipe. i have not figured flex pts. i believe everything is core except for the ff cool whip in the icing.

PEPPERMINT PATTIES

Recipe By :March 1996 Healthy Exchanges Newsletter
(From barbosdietkitchen.com)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4-serving package Jello-O sugar Free Instant Chocolate Fudge
Pudding Mix

1/3 cup dry skim milk

1/2 cup unsweetened applesauce

1/2 teaspoon peppermint extract

1. Place a piece of waxed paper on a cookie sheet.

2. In a medium bowl, combine dry pudding mix and dry milk powder. Add
applesauce and peppermint extract. Mix well to combine.

3. Drop mixture by teaspoonsful to form 16 patties on prepared cookie
sheet. Place cookie sheet in freezer at least 2 hours.

4. For each serving, place 4 frozen patties in a zip-lock sandwich bag.
Keep frozen until ready to use.

Per Serving (excluding unknown items): 50 Calories; trace Fat (1.6% calories
from fat); 4g Protein; 9g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 54mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk.

NOTES : POINTS PER SERVING: 1 (flex)