POINTS POINTS POINTS POINTS!
Julie:
Pam:
(get your rear in gear girl, though working in your bathroom is! exercise!!!)
Susan:
me:
Susan: Because I want you to have fun this holiday even with food, here you go!
LOW FAT EGGNOG
2 C SKIM MILK
6 oz. EVAPORATED SKIM MILK
1 CONTAINER EGG BEATERS (THE 3 TO A CARTON SIZE)
1/4 cup SPLENDA
1/2 tsp. Vanilla
ADD NUTMEG TO MILK TO TASTE!
Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving.
Servings: 6
Per ½ cup serving: 65 Calories, 1.7 g Total Fat, 0.6 g Saturated
Fat, 64.8 mg Cholesterol, 93.2 mg Sodium, 15.7 g Total Carbohydrate, 0 g Dietary Fiber, 6.8 g Protein, 190.1 mg Calcium.
Chocolate Peanut Butter Fudge
Servings: 24 pieces
1 1/2 cups sugar
3/4 cup brown sugar
1/3 cup unsweetened cocoa powder
2/3 cup evaporated 2% milk
1 cup miniature marshmallows
1/4 cup light peanut butter
2 tablespoons butter
In a medium, non-stick saucepan, combine sugar, brown sugar, cocoa, and milk. Bring to a boil slowly over medium-low heat, stirring frequently Boil until a few drops of hot syrup form a soft ball when dropped in a cup of ice water. (This stage of fudge making is usually reached when a candy thermometer registers between 234 and 240 degrees.)
Remove from heat and stir in marshmallows, peanut butter, and butter. Stir until marshmallows are completely melted. Let fudge stand for 15 minutes without stirring.
Meanwhile, line bottom of a 9 x 5 inch loaf pan with a piece of waxed paper that sticks up 2 inches at both ends of pan (so you can lift out the fudge when it's ready). Spread fudge in pan. Refrigerate until firm, about 1 to 1 1/2 hours. Cut into 24 pieces and store covered in refrigerator.
Serving Size: 1 piece.
Source: Crazy Plates
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Per serving: 112 Calories; 2.2g Total Fat; (17% calories from fat); 1.2g Protein; 23g Carbohydrate; 3.1mg Cholesterol; 23.4 mg Sodium; 0.4 g Fiber
SUGAR FREE RUM BALLS
1 C pecan pieces
3/4 C unsweetened dried coconut
1 C Equal Spoonful® or Splenda®
2 tablespoons unsweetened cocoa powder
3 tablespoons butter
2 tablespoons rum
2 teaspoons egg white powder
2 tablespoons warm water to dissolve egg white powder
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Makes 24 Candies
Preheat the oven to 350°F. Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown. Set aside to cool.
Meanwhile, combine coconut, sweetener and cocoa in a large mixing bowl. When the pecans have cooled a bit, coarsely chop them in a food processor or by hand. Add the pecans to the coconut mixture.
Melt the butter. Mix the rum with the melted butter and stir into the combined ingredients.
Put the egg white powder in a small bowl and add the warm water. Beat with a whisk for 2 minutes, until frothy and dissolved. Mix the egg whites into the combined ingredients. Form the mixture into little balls. Leave the candies on a baking sheet for about an hour to dry. Store in an airtight container.
Title: Angel Drops
2 Egg whites
1/4 ts Salt
1 ts Vanilla
3/4 c Sugar
1/2 c Dates, chopped
1 c Nuts, chopped
1 tb Flour
Preheat oven to 350 degrees F.
Beat egg whites until soft peaks form. Add salt and vanilla. Gradually add sugar, beating until stiff peaks form. Sprinkle dates and nuts with flour and fold into egg whites.
Drop by teaspoon on greased cookie sheet. Bake for 10 to 12 minutes.
Cornbread Stuffing
Cornbread: (3 servings)
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups skim milk
2 large egg whites, lightly beaten
Stuffing:
2 hard-cooked large eggs
1 (12-ounce) can refrigerated fluffy buttermilk biscuits
1 1/2 tsp. rubbed sage
1/2 tsp. pepper
5 cups low-salt chicken broth
2/3 cup chopped celery
2/3 cup chopped onion
2 large egg whites, lightly beaten Make cornbread: Combine cornmeal, flour, baking powder and salt in a large bowl. Combine milk and egg whites, and add to flour mixture, stirring just until moist.
Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400º for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack.
Make stuffing: Crumble cornbread into a large mixing bowl and set aside. Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.
Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400º for 45 minutes.
Each serving is 1/2 cup.
Nutrition Information per Serving:
calories total fat sat fat protein fiber sodium carbs ww points
135 2 0 11 1 304 22
Low Fat Chocolate Chip Cookie Recipe
• 1/2 c Splenda
• 1/4 c Packed brown sugar
• 1/4 c low fat Margarine
• 1 ts Vanilla
• 1 Egg white
• 1 c All-purpose flour
• 1/2 ts Baking soda
• 1/2 c Miniature semisweet Chocolate chips
Heat oven to 375F. Mix sugars, margarine, vanilla, and egg white in large bowl. Stir in flour, baking soda. Stir in chocolate chips.
Drop dough by rounded teaspoonfuls, you may find it easier to roll in your hand and place on sheet, the dough tends to be very crumbly. 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack.
1 cookie: 60 calories; 20 calories from fat; 2 gram fat; 0 mg cholesterol
yield: 12 Low Fat Chocolate Chip Cookies
Everybody have a great day. I am off to the shower and then to exercise (I know that sounds backwards, but I have to go to the mall looking presentable you know!
)
Faye