1 1/2 C Bisquick Reduced Fat Baking Mix
1 (4 serving) package sugar free instant chocolate fudge pudding mix
1/2 C creamy reduced fat peanut butter
1 C unsweetened applesauce
1 tsp vanilla extract
2 eggs or equivalent in egg substitute
Preheat oven to 350
Spray a 11x7 inch baking pan with butter flavored cooking spray.
In a large bowl, combine baking mix and dry pudding mix. Add peanut butter, applesauce, vanilla extract, and eggs. Mix well to combine.
Spread batter into prepared baking pan. Bake for 20-25 minutes
Place baking pan on a wire rack and allow to cool completely
Cut into 16 bars
229 cal., 8 gm fat, 30 gm carb.
1/2 cup whole almonds, toasted
1/2 cup raisins
1/2 cup dried apples
1/2 cup dried figs, stemmed
1/2 cup pitted dates
2 tablespoons orange juice
3/4 cup crispy rice cereal
In food processor, blend almonds, raisins, apples, dates and figs to form paste.
Add orange juice and mix well. Place in shallow dish. Scoop out a teaspoon of almond mixture and roll into balls. Roll in cereal to coat.
Makes 20 balls.
Calories.... .60.....Fat. ....2 g.....Carbs. ....11 g......Fiber. .....4 g.
2 large sweet potatoes, cooked and mashed
1/2 cup skim milk
1/2 cup maple syrup
1 tsp vanilla
1/4 tsp nutmeg
Boil sweet potatoes until soft. Mash potatoes in a large-mixing bowl.
Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. Mix well.
Spray 9-inch pie pan with non-fat cooking spray. Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.
Per serving (without pie crust): Calories 105, Fat 1.49 gms, Chol 46.8 mg, Sod 20.3 mg, Carb 20.8 gms, Sugars 16.1 gms, Pro 2.29 gms
Optional: Prepare in a low fat pie crust and top with Cool Whip.
•1 large egg
•1/4 cup natural peanut butter
•1/4 cup sugar substitute
•1 cup ripe mashed banana (2 to 3 bananas)
•1/4 cup skim milk
•1 cup flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/4 cup chopped dry-roasted peanuts
1.Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
2.In the bowl of an electric mixer, beat together the egg, peanut butter, sugar substitute, and banana until smooth.
3.Stir in the milk.
4.Into a bowl, sift together the flour, baking soda, and baking powder.
5.Beat dry ingredients into egg and banana mixture.
6.Stir in the peanuts.
7.Spread the batter evenly in the pan. Bake for 30 minutes until browned.
8.Cool completely and cut into 25 squares.
Per 2 squares: 108 calories (37% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 18 mg cholesterol, 148 mg sodium
21 oz. cherry pie filling
1 cup powdered sugar
8 oz. fat-free cream cheese, softened
8 oz. Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 oz. angel food cake, cubed
In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts. Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used. Chill 3 hours before serving.
15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium