Some yummy treat recipes
Lemon Blueberry Pancakes
| Lemon Pudding | 1 pkt |
| All-Purpose Flour | ⅓ cup |
| Cinnamon | ⅛ tsp |
| Baking Powder | ½ tsp |
| Egg Beaters or Egg White | ¼ cup |
| Blueberries (fresh or frozen, thawed) | ⅓ cup |
| Water | 1 cup |
Combine pudding flour, cinnamon and baking powder. Add egg, blueberries & water to dry ingredients, stir until moistened. Coat a pan with cooking spray & turn stove to medium heat. Spoon ¼ batter at a time onto the heated pan, coo****il slightly brown, then flip to cook the other side. For thinner pancakes, make the batter by adding more water, one tablespoon at a time. Yield 4 pancakes.
Nutritional Information Per Serving
Calories: 272, Protein: 22g, Carbohydrate: 44g, Fat: 1g, Fiber: 2g
Exchanges Per Serving
Meat 1, Starch 1½, Fruit ½
Mom's Brownies
Servings: 20-Serving size: 1 piece-Preparation time: 20 minutes
3 tablespoons canola oil 1-1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup high protein powder (no aspartame) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 6 large egg whites (egg substitute) 1/2 cup unsweetened applesauce 1/2 cup date sugar Splenda, 1-1/2 teaspoons vanilla extract 1/4 cup walnuts (optional)
Preheat oven to 350�. Grease an 8-inch square baking pan with 1/2 tablespoon of oil, set aside. In a medium bowl, combine flour, cocoa, protein, baking powder, baking soda, and salt. Mix well. In a large bowl, beat together egg whites, applesauce, sugar, remaining oil, and vanilla. Combine flour mixture with egg mixture until blended thoroughly (do not over mix). Add walnuts to batter, then pour into prepared pan. Bake until just set and a toothpick inserted in center comes out clean (about 20 minutes). Place pan on a wire rack and cool for 15 minutes. Cut brownies into squares and serve.
Calories: 95.6 cal Protein: 7.3 g Carbohydrates: 9.4 g Total Fat: 3.2 g Saturated Fat: 0.5 g Mono-Unsaturated: 1.6 g Poly-Unsaturated: 1.3 g Cholesterol: 7.8 mg Dietary Fiber: 0.4 g
Sugar-Free Pumpkin Cheesecake A.K.A. Ice-Creamy Pumpkin Squares
ingredients:
cookie crust ingredients:
1/4 cup pecan pieces 2 cups biscuit mix 2/3 cup pitted dates 2 egg whites (use egg beaters) 3 Tablespoons warm water 1 teaspoons vanilla 6 Tablespoons fat free butter 2 Tablespoons pecans (optional) pumpkin layer ingredients: 1 1/2 cups light cream cheese 1 cup solid pack pumpkin 3/8 teaspoon pumpkin pie spice 3/8 teaspoon cinnamon 12 packets Splenda 1/2 teaspoon vanilla 3 drops maple flavoring (if available) 1/2 cup fat free whipping cream
instructions:
crust:
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside.
Use blender or food processor to pur�e dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
Spread the moist dough to the edges of a 9" x 11" pan. The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slight touches of light brown can be seen. Set aside to cool.
pumpkin layer:
Pur�e in food processor or blender all ingredients except whipping cream. Meanwhile, beat whipping cream until stiff. Then fold whipped cream into the pumpkin pur�e. Spread this pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2 Tablespoons finely chopped pecans.
Refrigerate until within 1 to 2 hours before serving. Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90 minutes until ready to serve. Makes 18 2" x 3" servings.
Sugar Free Chocolate Mousse To DIE For!!!
1 package (4-serving size) chocolate sugar-free instant pudding mix, 1 package (about 10 ounces) soft tofu, 1 heaping tablespoon unsweetened cocoa powder, 1/4 to 1/2 teaspoon instant coffee crystals (more if you like mocha), 8 to 12 ounces heavy whipping cream, chilled,
Using an electric mixer, beat first four ingredients until very smooth. In a separate bowl, whip the cream until just about stiff. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER! If you overbeat, you'll get chocolate butter!
I like this with the smaller amount of cream, for a sturdier texture, but I know folks who like it with the larger amount, for a fluffier texture. Your choice! Try it with vanilla pudding and a half-teaspoon of extra vanilla, too!
Sugar Free Shortbread Cookies
Ingredients: � cup nuts, sesame seeds or sunflower seed meats 1 cup all purpose flour � cup oat flour � pound (2 sticks) low fat cold butter, cut into � inch chunks � teaspoon salt 2-3 tablespoons Sugar-Free Caramel Syrup Additional chopped nuts for garnish Whipped cream cheese (optional) Sugar free preserves (optional)
Directions: Preheat the oven to 350 degrees; In a food processor, grind up the seeds or nuts to a coarse powder, pulsing on and off to ensure that they don�t become over processed. Add the flours, butter and salt and pulse until evenly combined to a cornmeal-like consistency. Add 2 tablespoons of the syrup and mix with a fork just until the dough begins to hold together. Do not over mix. Roll the dough out to a thickness of about 1� and cut into small circles, diamonds, or stars. Place on an ungreased cookie sheet. Brush the cookie tops lightly with additional syrup and sprinkle with additional chopped nuts. Bake for 10-12 minutes, until crisp and just brown on the edges. Cool on a rack.
Tips: Serve plain or sandwich two cookies with a filling of sugar free preserves or whipped cream cheese mixed to taste with your favorite Sugar Free Flavored Syrup. Be creative let me know what you come up with.. Yield: Makes about 3 dozen cookies
These great recipes and soooooo many more are on ANGELFIRE.COM its an AWESOME website!!!! Just wanted to share. ;o)
Someone on my Facebook was asking for a sugar free cheesecake recipe so I looked it up for her and then shared with everyone on here I love when I get special treats like that.
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