On the weekend we had a tea party for adults where we served tiny sanwiches and treats to our friends and family. I wanted a sangria infused with tea and came across this recipe on the web. Of course being me a tweaked it a bit. This drink was super refreshing and really yummy. Serve each glass with some of the infused fruit and enjoy.
2 cups thinly sliced/chopped oranges, apples and peaches
1 cup brandy
1/4 cup loose-leaf jasmine green tea leaves or tea bags
6 cups steaming water
1 bottle Riesling, chilled
2 tablespoons simple syrup. Add two tablespoon of sugar to two tablespoon of sugar and heat in the microwave for 10 seconds until sugar is disolved.
Place the sliced fruit in a glass container and cover with the brandy and let soak in the fridge for two days. Flip over half way through soaking.
Heat water in a pot until just before boiled. Take off the stove and add the tea. If using loose tea make sure it is in a tea infuser.
Steep covered in pot, for 2 minutes.
Add tea to a container and chill in the fridge.
Add the chilled Riesling, brandied fruit, simple syrup and chilled tea in a large pitcher.
It’s hard to find a good low fat muffin recipe, so when I tried these I was a little skeptical. To my surprise these were super moist and yummy. They are a muffin so they are denser then a cupcake. This recipe made 9 muffins and contains 2 weight watcher points per muffin. A great snack on the go. If they are a day or two old just heat them in the microwave. They do taste the best when served warm.
1 & 3/4 cup All-Purpose Flour
4 tsp of Sugar
2 tsp of Baking Powder
1/2 tsp Salt
1/2 cup of Non-Fat Milk
1/2 cup of Orange Juice
2 Egg Whites
4 tsp of melted Unsalted Butter
2 tsp of Grated Orange Zest
Preheat oven to 400 degrees Fahrenheit.
Spray a 12 cup muffin pan with Non Stick Spray.
In a large bowl add all the dry ingredients and mix (flour, salt, baking powder, sugar).
In a small bowl add the rest of the ingredients and mix.
Pour the wet ingredients over the dry ingredients and combine just to moisten.
Fill muffin cups 2/3 full and bake fore 20 – 25 mins.
It’s after the holidays and time to get back on track. This is a simple recipe and takes no time at all to prepare. Plus it’s finger foods so the kids may enjoy this for lunch or dinner. These are my Dill-icous Egg White Lettuce Cups. Wash three large romaine lettuce leaves and pat to dry. Take 3 hard boiled eggs and remove the yolks. Chop eggs into little square pieces and add 1 tsp of low fat mayonnaise and 1 tsp of mustard. Add a sprinkle or two of Dill and a little pepper and mix. Place egg mixture on romaine leaves and enjoy. Total Point value 2 points for the cups, plus 1 point for the side of orange. This was so refreshing after a week of horrible holiday eating.
A Little Tidbit: 1 whole egg yolk and all equates to 2 ww points. 3 egg whites equates to 1 ww points. Needless to say, I gave up on egg yolks and no longer eat them.