A delicious variation on simple beer bread.
Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.
A nice, light cupcake. One day I’ll brave the frosting too. But these aren’t bad with just Cool Whip Lite as a frosting.
Vanilla Cupcakes for 2
1 egg white
2 tablespoons Splenda sugar substitute
1 tablespoon extra virgin olive oil, butter flavor
1 teaspoon vanilla, a full teaspoon – they are super vanilla-y!)
1/4 cup reduced fat Bisquick®
1 1/2 tablespoons water
Preheat oven to 350*. Line a muffin pan with 2 liners. In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and olive oil and stir until mixed. Add Bisquick and stir until smooth. Stir in water (or could use skim milk). Divide batter equally between the 2 cupcake liners. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.
Yield: 2 cupcakes. Per cupcake= 137 Calories; 8g Fat (54.8% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium