Low Calorie Peanut Butter Cookies

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Super Easy – Super Delicious!

And, Only 64 Calories for a BIG Cookie!

 

 

 

 

INGREDIENTS

One cup Crunchy Peanut Butter

One cup white sugar

One teaspoon baking soda

One large egg

DIRECTIONS

1.  Mix peanut butter, sugar and baking soda together well

2.  Add one slightly beaten egg and mix into peanut butter mixture

3.  Roll into 36 balls and slightly flatten (just a little bit)

4.  Bake at 350-degrees about 10 minutes or until flattened and lightly browned

5.  Cool on pan before removing

Recipe from Pinterest.com

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Low Fat Cheesecake

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Yummo!

An Absolutely Delicious Low-Fat Cheesecake!

 

 

INGREDIENTS

  • 9 whole low-fat cinnamon graham crackers, broken in half
  • 2 tablespoons unsalted butter, melted
  • Cooking spray
  • 2 8-ounce packages Neufchatel cream cheese, softened
  • 2 8-ounce packages fat-free cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs plus 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings

DIRECTIONS

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

Photograph by Kana Okada

Recipe from foodnetwork.com

Chocolate-Cream Cheese Cupcakes

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My Oh My!  These Are Amazing!

Only 166 Calories and Diabetic Friendly, too!

 

 

 

 

INGREDIENTS

  • 1/2 8 ounce package fat-free cream cheese, softened
  • 1/4 cup frozen egg product, thawed
  • 1/3 cup granulated sugar
  • 1/3 cup miniature semisweet chocolate pieces
  • 1 1/2 cups all-purpose  flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup water
  • 1/3 cup cooking oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/2 cup plain low-fat granola

 

 

DIRECTIONS

 

1. Line 18 muffin cups with paper bake cups; set aside.

 

2. Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

 

3. Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each. Sprinkle with granola.

 

4. Bake in a 350 degrees oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

Makes 18 Cupcakes

Calorie:  166 each, Carbohydrate 27 grams

Diabetic Exchanges:  Starch (d.e): 2; Fat (d.e): 1

Receipe from diabeticlivingonline

 

Fruit Filled Puff Pancakes

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Aren’t These Delectable? 

These low-calorie breakfast pancakes deflate after baking and form a “bowl” to fill with fruit.  Only 163 Calories!

 

 

INGREDIENTS

Nonstick cooking spray

1/4 cup refrigerated or frozen egg product, thawed or one egg

2 TBSP all-purpose flour

2 TBSP fat-free milk

2 tsp cooking oil

Dash salt

1 TBSP reduced-sugar orange marmalade

1 TBSP orange juice or water

1 small banana, sliced

1/2 cup sliced fresh strawberries or fresh blueberries

 

DIRECTIONS

 

1. Preheat oven to 400 degree F. For pancakes, coat two 4-1/4-inch pie plates, 4-1/2-inch foil tart pans, or 10-ounce custard cups with nonstick spray. Set aside.

2. In a medium bowl use a rotary beater or whisk to beat egg product or egg, flour, milk, oil, and salt until smooth. Divide batter among prepared pans. Bake in preheated oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven 5 minutes.

3. Meanwhile, in a small bowl stir together marmalade and orange juice or water. Add banana and strawberries or blueberries; stir gently to coat. To serve, immediately after removing pancakes from oven, transfer to dinner plates. Spoon some of the fruit into center of each pancake.

Makes 2 servings.

Recipe from Diabetic Living

 

 

 

 

No Bake Bourbon Balls

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No Baking Required!  These Delectable, Dense and Chewy Cookies are Only 49 Calories Each.  Have Two!

 

 

INGREDIENTS

1 c. pecans
1 12 oz. box vanilla wafers
1 c. confectioner’s sugar
2 tbsp. bittersweet cocoa
1/2 c. bourbon
1/4 c. light corn syrup

DIRECTIONS

Eat a vanilla wafer to make sure they are good. Then pulse wafers in a food processor until they are crumbs. Toast pecans in the oven until fragrant, about 4 minutes at 400 degrees. Pulse pecans, sugar, and cocoa in with wafers to combine into a nice crumb mixture. Combine whiskey with corn syrup. Add to crumbs. Use hands to combine. Wash hands to get big clumps off. Roll into balls. It’s helpful to squish a blob of dough back and forth between your hands 6-7 times to mush it together before rolling.

Makes 50-60 cookies

Recipe from Shape Magazine

“Skinny” Peanut Butter Cookies

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I Don’t Know How I’d Live Without Cookies! 

Glad to Know I Can Have a Cookie Treat Now and Then!

 

 

INGREDIENTS 

    • 1 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon table salt
    • 3 tablespoons reduced-calorie margarine, stick-variety
    • 2 tablespoons reduced-fat peanut butter
    • 1/2 cup packed light brown sugar
    • 1/4 cup sugar
    • 1 large egg whites
    • 1 teaspoon vanilla extract
    • cooking spray ( 2 sprays)

Directions

  1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
  2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
  3. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
  4. Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
  5. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
  6. Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze

Recipe from Weight Watchers

 

Diet Soda Cake

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No Kidding!  This is the Easiest Cake You Will Ever Make!

I Always Make as Cupcakes so I’ll Have Portion Control!

 

 

INGREDIENTS

One 10-ounce can diet soda – Any Flavor

One Box Super Moist cake mix – Any Flavor

2 egg whites, lightly beaten

DIRECTIONS

Dump cake mix into bowl

Add diet cola and the 2 beaten egg whites

Bake per cake mix box directions

VARIATIONS – Try These Combinations or Invent Your Own!

Dark chocolate cake mix with diet cherry cola

Spice cake mix with diet Dr. Pepper

White cake mix with diet 7-Up

Devils Food cake mix with diet cola

Top cake with a light sprinkle of powdered sugar, light Cool Whip, fresh fruit, or canned sugar-free frosting.

 

 

 

 

 

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