Fat To Skinny
Recipe Exchange => Ask Umpa => Topic started by: Sunshine on June 25, 2014, 09:55:38 AM
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I have to make some muffins and this was the recipe they sent me. Can it be tweaked and still low cal for the ladies?
Ingredients:
1 cup whole-wheat flour
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp. brown sugar (not packed)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup light vanilla soymilk
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce
1/2 tsp. vanilla extract
1/4 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 400 degrees. Line a standard 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with foil baking cups or spray with nonstick spray.
In a large bowl, whisk flour, Splenda, brown sugar, baking powder, and salt.
In another large bowl, whisk all other ingredients except chocolate chips. Add the flour mixture and stir until smooth. Fold in chocolate chips.
Evenly distribute batter among the 6 lined or sprayed cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 minutes. Enjoy!
MAKES 6 SERVINGS
Serving Size: 1 muffin
Calories: 175
Fat: 5g
Sodium: 299mg
Carbs: 29g
Fiber: 3g
Sugars: 11g
Protein: 4.5g
PointsPlus® value 5*
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Sunshine this is a wicked sweet recipe .Have you had these before?It doesnt sound appealing to me.Its a fat free recipe.Do you have the Fat to Skinny Bakery Book?
Ingredients:
1 cup whole-wheat flour (1 1/2 almond flour)
1/4 cup Splenda No Calorie Sweetener (granulated) (Zero 12 drops splenda has carbs)
3 tbsp. brown sugar (not packed)(omit syrup is sweet enough)
1 1/2 tsp. baking powder( and 2 teaspoons baking powder)
1/4 tsp. salt
1/2 cup light vanilla soymilk(sugarfree)
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)(2 eggs)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature(real butter or crisco butter flavored bars)
2 tbsp. no-sugar-added applesauce(this is for moisture you can use 1 tablespoon coconut oil)
1/2 tsp. vanilla extract(one teaspoon)
1/4 cup mini semi-sweet chocolate chips( make your own or cut up a hersheys bar)
Directions:
Preheat oven to 400 degrees. Line a standard 6-cup muffin pan (or 6 cups of a 12-cup muffin pan) with foil baking cups or spray with nonstick spray.
In a large bowl, whisk flour, Splenda, brown sugar, baking powder, and salt.
In another large bowl, whisk all other ingredients except chocolate chips. Add the flour mixture and stir until smooth. Fold in chocolate chips.
Evenly distribute batter among the 6 lined or sprayed cups of the muffin pan. Bake until a toothpick inserted into the center of a muffin comes out clean, about 22 minutes. Enjoy!
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I have the bakery book and maybe I can make an excuse for changing the "menu". Any recommendations that are a well-liked recipe?
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When I cook for crowds I do cheesecake.The berry,berry cheesecake is excellent. ;)
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I usually make the cheesecake recipe and pop it into a cupcake tin or baby cakes tin. If I recall correctly a third of the recipe makes 12 cupcake size cheesecakes and 22 babycakes. For a base I pop in approx tsp of almond meal/flr. Bake until just about to crack - approx 15-20 mins. Remove and cool. Top with a little melted sugarfree choc (or ganache). They disappear quick. I mean, who doesn't like cheesecake?
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You are correct Morgan,and everybody loves cheesecake! ;)
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You are correct Morgan,and everybody loves cheesecake! ;)
YESSIREE!!! ;D ;D ;D
Tony
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Thanks gang! And I know how to make cheesecake in my pressure cooker in a 7inch pan - so the house will stay cool to boot!!
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Gotta share your recipe,have never heard of that before ;)
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Oh it's the best! When I get time I'll look it up so I have the timing right. I also make egg soufflé cups in pressure cooker in ramekins.
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What a great idea ;)
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Here's a link to the "how-to" on a pressure cooker cheesecake (no recipe)!! If you dig through my pre-FTS website there's a section on Pressure Cooking under "Cooking Methods" too.
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The link didnt show up Sunshine :)
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http://sachscentral.com/Sachs_Website/Kitchen_Blog/Entries/2012/2/14_Entry_1.html
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Ooops try this :)
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Doug need a pressure cooker :D
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I have 2 and there were times when I could have used a third. I've taken my electric one to hotel rooms and people's homes. My stovetop one doubles as a super heavy duty pot when needed! It's crazy weird the things people cook in them. Such a saver when it's hot and also gives you comfort foods in record time when the weather begins to turn chilly. You get great flavor from them!