Tuesday, July 17, 2012

Blonde Brownies

This recipe comes from the book below (p.152) and Brian gives this one a 3.5 out of 5 stars. 

Blonde Brownies

*1/3 cup stick margarine
* 3/4 cup firmly packed light brown sugar
* 1 egg, slightly beaten (I used egg whites)
* 1 tsp. vanilla extract
* 1/2 tsp. baking powder
* 1/8 tsp. baking soda
* 1 cup all-purpose flour
* 1/4 cup mini-chocolate chips


1. Preheat the oven to 350. Spray an 8x8 (I used 9x9) baking pan with nonstick cooking spray.

2. In a medium saucepan, melt the 1/3 c. margarine.

3. Add the sugar and stir until smooth and slightly cooked, 2 minutes.

4. Blend in egg. Add the 1t. vanilla, 1/2t. baking powder, and 1/8t. baking soda; stir just to remove lumps. 

5. Add the 1c. flour and stir smooth.

6. Stir in the 1/4c. chocolate chips.

7. Spread the batter in the baking pan.

8. Bake until the top is slightly set and lightly browned, 20 minutes. DO NOT over-bake.

Breakdown: 1/16
119 cal
5g fat
13mg cholesterol
74mg sodium
18g carbs
0g fiber
12g sugar
1g protein


Tonight was New Years Bunco..so I made 2 healthy dishes! This was a new one and originally called for raspberries, but since I don't care for them, I replaced them with strawberries. I got it from the book below (p. 208) and it was a big hit!! Definitely would make this one again!


* 4 Tbsp. granulated sugar
* 1 Tbsp. cornstarch
* 1/8 tsp. salt
* 1 1/3 cups 1% milk
* 1 egg (I used egg beaters)
* 3/4 tsp vanilla extract
* 1 1/2 cups frozen fat-free whipped topping
* 1 (3oz.) package lady fingers, each broken in half
* 3 cups fresh berries


 1. In a medium nonstick skillet, whisk the 4T. sugar, 1T. cornstarch, and 1/8t. salt.

 2. Add the 1 1/3 cups milk and stir to blend. Cook over medium, stirring constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat.

 3. In a small bowl, combine the egg with 1/4 cup of the hot mixture; stir to blend.

 4. Add back to skillet and cook over medium heat, stirring constantly until the mixture begins to bubble, about 2-3 minutes.

 5. Remove from heat and cool at least 5 minutes. (That is where this is in question because when I added the cool whip it melted immediately. Next time I will wait 10 minutes at the least and try).

 6. Stir in the 3/4t. vanilla.

7.  Fold in 1c. whipped topping until well blended.

 8. In trifle bowl, line bottom and sides with 8 lady fingers. Then add 3/4c. berries.

 9. Add 1/2 of the custard and then repeat with 8 fingers, 2/3 cup berries and rest of mixture.

 10. Top with remaining 8 fingers, and whipped topping.

 11. Sprinkle remaining berries then cover and chill for 4-8 hours or overnight.

12. ENJOY!

Breakdown (per 1/2 cup):
110 calories
2g fat
53mg cholesterol
69mg sodium
20g carb
3g fiber
12g sugar
3g protein

Spaghetti Squash How-To

So you may or may not have heard about Spaghetti Squash. It's freakin awesome if you are dieting, and insanely healthy if you are not. I used it as an alternative to spaghetti noodles (It's most likely use). It's great if you are on WW because it is NO points! Splash on some low-cal sauce and you have a very filling meal for only 2-3 points and it's packed with veggies! So here's how I prepare my spaghetti squash!

Spaghetti Squash

* 1 Spaghetti Squash
* Italian Seasoning
* Garlic Powder


1. Heat the squash for 1 minutes in the microwave before cutting, then cut horizontally.

2. Scoop out seeds from center.

3. Season to help get rid of the "squashy" taste.

4. Pour some water in the base of a plate or shallow bowl.

5. Add squash half (or both halves if your plate is big enough).

6. Seal with plastic wrap.

7. Put in microwave for 10 minutes.


9. Using an oven mit, remove the squash and hold in one hand....

10. While using a fork with the other to spin out the squash spaghetti-like strands.

11. Voila!!! A great Low Cal, NO CARB substitute for noodles!!

Bread Pudding-Light

Bread Pudding

I am a new lover of bread pudding, and this recipe was YUMMY especially for the portion and point value! It comes from my diabetic cookbook (Forbidden Foods) on page 203. 

Bread Pudding

* 4oz. crustless day old whole-wheat bread, torn into bite-size pieces
* 2 Tbsp. Raisins, chopped (I left this out)
* 1 cup evaporated fat-free milk
* 1 cup 1% milk
* 2 eggs (I used egg beaters)
* 1/4 cup firmly packed dark brown sugar (I used light)
* 2 teaspoon vanilla
* 1 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (I left this out)
* 1/2 teaspoon grated orange or lemon zest (I left this out too)


 1. Spray an 8x8 baking pan with nonstick cooking spray. Arrange the bread pieces evenly in the pan and sprinkle with raisins.

2. In a medium bowl, beat together 1c. FF evaporated milk, 1c. 1% milk, 2 eggs, 1/4c. brown sugar, 2t. vanilla, 1 1/2t, cinnamon, 1/4t. nutmeg, and zest.

3. Pour the mixture over the bread and refrigerate 30 minutes, periodically pressing the bread down to absorb the liquid.

4. Preaheat oven to 325.

5. Pull the oven rack out and place a roasting pan. Add the bread pudding pan, then carefully pour in 1/2 inch boiling water to roasting pan.

6. Bake until the pudding is puffed and golden brown, about 45-55 minutes. Cool on rack 10 minutes.

7. Serve warm and enjoy!

Breakdown (1/6):
165 calories
3g fat
73mg cholesterol
198mg sodium
27g carbs
1g fiber
17g sugar
9g protein

HG Upside-Down Personal Key Lime Pies

Hmm..what attracted me to this recipe? Could it be the key lime pie? or maybe the fact it is 2WWPP? Or how about BOTH! I just had to give this one a try and I am sure glad I did! This is a very light and refreshing dessert which is just low enough in points that it fulfills that whole "need something sweet after dinner" feeling. I split mine up into smaller portions too so that they were only 1WWPP per cup!! And PERFECT for the lunchbox! Next time I am going to try lemon..mmmMMmmm!!!

HG Upside-Down Personal Key Lime Pies

* 1 (4-serving) Jell-o Sugar Free Lime Gelatin Dessert Mix
* 1 no-cal sweetener pack
* 1 1/2 Tablespoons lemon juice
* 1/4 teaspoon vanilla extract
* 2 cups fat free cool whip, thawed
* 2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed


1. In a medium bowl, combine 1 cup boiling water with jello mix and sweetener. Stir for at least 2 minutes, until completely dissolved.

2. Mix in 1 1/2T. lemon juice, 1/4t. vanilla extract, and 1/2 cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

3. Stir in the 2 cups cool whip.

4. Whisk until blended thoroughly.

5. Divide among 5 bowls (or however you choose to divide...) and refrigerate until firm, at least 3 hours.

6. Sprinkle with graham cracker crumbs evenly between pies and enjoy!

Breakdown (1/5):
82 calories
1g fat
103mg sodium
15g carbs
.5g fiber
5g sugar
1g protein