I took these to a work birthday celebration. even the people who don’t normally like Splenda loved these!
Key Lime-Coconut Mini-Cheesecakes
12 reduced fat vanilla wafers
12 oz Light cream cheese
3/4 cup Splenda 1 egg white
3 tablespoons Key lime juice
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
12 TB Cool Whip Lite
2 TB unsweetened flaked coconut — toasted
2 teaspoons grated lime rind
Place 12 paper baking cups in muffin pan. Place 1 vanilla wafer in each baking cup. Beat together cream cheeses and Splenda at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups. Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Cover and chill 2 hours. Top with Cool Whip and sprinkle tops evenly with toasted coconut and lime rind. Yield: Makes 12 servings. Per serving= 97 Calories; 6g Fat (56.7% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
I love this!
Pull Apart Bacon and Cheese Bread
2 tablespoons skim milk
2 7.5 oz cans Pillsbury® buttermilk biscuits
4 slices maple bacon, cut into 1/2-inch pieces
½ cup shredded reduced fat Cheddar cheese
2 TB finely chopped green onions (4 medium)
Heat oven to 375°F. Spray 8×8 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. 2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. 3. Bake for 20 to 25 minutes or until golden brown.
Yield: 6 servings. Per serving= 222 Calories; 6g Fat (25.3% calories from fat); 9g Protein; 33g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 777mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
These are easy and delicious!
Chewy Caramel Bars
18.25 oz reduced sugar yellow cake mix
5 oz evaporated skim milk
36 Rolo candies, halved
Preheat oven to 350^. Combine cake mix and milk. Spray 13×9 pan with cooking spray. Spread half of cake batter into prepared pan. Bake 13-15 minutes or until set. Place candies, cut side down, over crust; top with remaining cake batter. Bake 25- 30 minutes or until golden brown.
Yield: 18 bars. Per bar= 97 Calories; 6g Fat (56.7% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
I made these for the Edmond Bomb Squad when I went to interview them for a story today.
Bomb Squad Brownies
20 1/2 oz low fat brownie mix
1 TB olive oil
1/2 c. water
17 1/2 oz peanut butter cookie mix
1 TB olive oil
2 TB water
Preheat oven to 350^. Combine brownie mix, egg, olive oil and 1/2 cup water. Pour into 13×9 pan sprayed with cooking spray. Combine cookie mix, egg, olive oil and 2 tablespoons of water. Drop by spoonfuls onto brownie batter. Bake 20-25 minutes until toothpick stuck in the middle comes out clean.
Yield: 24 brownies. Per brownie= 206 Calories; 6g Fat (27.4% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 199mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat.
These are actually supposed to be pork and slaw sandwiches but i’m still trying to decrease my carbs where i can. I’d rather eat chocolate than a bun. 😉
PORK ‘N’ SLAW
1 (3-lb.) lean boneless pork loin roast
1/2 c. water
1 c. bbq sauce
1 1/2 Tblsp. hot sauce like Tabasco
1/2 tsp. salt
1/2 tsp. pepper
4 c. prepackaged cabbage-and-carrot coleslaw
1/3 c. fat free mayo
1 TB vinegar
2 TB Splenda
Place roast and water in a 3-quart electric slow cooker. Sprinkle with salt & pepper. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow cooker, and shred with 2 forks. Add bbq sauce and hot sauce. Reduce to low-heat setting; cover and cook 1 hour. Combine cabbage, mayo, Splenda and vinegar in a bowl; toss well. Can serve bbq on buns with coleslaw.
Yield: 8 servings. Per serving= 241 Calories; 8g Fat (31.1% calories from fat); 32g Protein; 9g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
These were delicious!
Blueberry Orange scones
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons Splenda
2 teaspoons baking powder
2 teaspoons orange peel
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup fat-free margarine
1/2 cup skim milk
3 tablespoons orange juice, frozen concentrate
1/2 cup frozen blueberries
Preheat oven to 425^. In a large bowl, combine flours, Splenda, baking powder, orange peel, salt, baking soda, and cloves. Cut in margarine and frozen orange juice concentrate. Add milk and stir until moistened. Fold in blueberries.
spray cookie sheet with cooking spray. Turn dough onto sheet and form into a circle. Bake 10-12 minutes.
Yield: 8 scones. Per scone= 155 Calories; 1g Fat (3.7% calories from fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 482mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
A tasty new way to eat zucchini!
Pepperioni Stuffed Zucchini
4 medium zucchini squash
2 tablespoons diced onion
12 slices turkey pepperoni
1/3 cup mozzarella cheese, 2%
1 teaspoon italian seasoning
Preheat oven to 375^. Cut zucchini in half lengthwise. Scoop out most of the insides and place in skillet. Transfer zucchini shells to cookie sheet sprayed with cooking spray. Place skillet over medium heat; add onion and pepperoni. Cook about 3 minutes. Remove from heat and spoon into zucchini shells. Sprinkle with cheese. Bake for 12-15 minutes.
Yield: 4 servings. per serving= 73 Calories; 3g Fat (30.4% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
This will be a nice low-carb breakfast for tomorrow.
1 tablespoon olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ c. sliced yellow squash
2 egg whites
1 tablespoon skim milk
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese, reduced fat
1/2 cup shredded mozzarella cheese
Preheat oven to 350^. Add olive oil to medium skillet. Add asparagus and squash; cook until vegetables are tender, about 10 minutes. In a medium bowl, whisk together eggs, milk, thyme and Parmesan cheese. Spray pie plate with cooking spray and add cooked veggies. Pour egg mixture over veggies and top with mozzarella cheese. Bake 15 to 20 minutes, until eggs are no longer runny.
Yield: 4 servings. Per serving= 189 Calories; 13g Fat (60.2% calories from fat); 12g Protein; 7g Carbohydrate; 2g Dietary Fiber; 204mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.