I love all things banana especially Banana Muffins and Bread. These muffins are low fat and delicious. Instead of using milk and butter to make these muffins moist the recipe calls for apple sauce and mashed up banana’s. I have tried many recipes with applesauce and they usually turn out super dense, but these are light, moist and yummy. 3 mini muffins equals 1 Weight Watcher point. If your using a normal 12 cup muffin tin then one of those muffins would be 1 Weight Watcher point.
1 cup of Flour
1 tbsp of Baking Powder
1/2 tsp of Baking Soda
1/8 tsp of Kosher Salt
1 cup of mashed Banana’s
1/4 cup of Applesauce
1/4 cup Sugar
1/2 tsp Vanilla Extract
Preheat oven to 350 degrees F
Grab two bowls and in one bowl mix together Flour, Salt, Baking Power, Baking Soda.
In the second bowl beat together Egg, Banana, Sugar, Applesauce and Vanilla.
Stir the wet ingredients into the bowl with the dry ingredients and stir until just combined.
Pour mixture into the muffins tins and bake for 18-20 mins.
Here’s a great snack to make for parties, either your own or to bring to a guests house. I love soft pretzels and here’s a great recipe I always use. You can choose to make the original pretzel shape or you can cut them in to bite size pieces. You can also have a variety of toppings. For this round I had 4 difference toppings, sesame seed, corse sea salt, poppy seed and fried onions and finally a sweet treat cinnamon sugar.
1 tsp of Granulated Sugar
1/4 cup of Warm Water
1 Tablespoons (8g) Active Dry Yeast
1 1/2 cups of Warm Water
4 1/2 All-Purpose Flour
1/2 tsp salt
1 Egg White
1 Tablespoon of Water
2 Tablespoons of Oil
1 Tablespoon Lemon Juice
Stir sugar into first amount of warm water in a small bowl.
Sprinkle Yeast over top of sugar and warm water mixture and let stand for 10 minutes.
Combine second amount of warm water, flour and salt in a large bowl.
Add yeast mixture and mix. Add a bit more flour if needed so the dough is not to sticky.
Place dough on a floured surface and knead for 10 mins until dough is smooth and elastic.
Place the dough in a greased bowl turning once to grease top and cover with a tea towel.
Place in the oven with the light on for 45 mins until the dough is double in size.
Punch down the dough, cut into 12 pieces and roll the dough into long ropes.
Brush the rope with each toping mentioned above and sprikle with whatever toppings you wish (poppy seeds, sugar, salt etc. The possibilities are endless)
Cut 1 inch pillows from each rope and place on a baking sheet.
Bake for 15 minutes at 450 degrees Fahrenheit.
Remove from oven and enjoy. I personally love dipping these into a marinara sauce or nacho cheese sauce. For the cinnamon perhaps a fruit dip would be a great pairing.
Homemade Honey Dew Sorbet, perfect for those hot summer nights. There are only 3 ingredients in this recipe so it’s super easy to make and the family will love it. You can also swap out the fruit to make other variations such as watermelon and pear (the pear goes well with lemon juice). 1/2 cup serving is 2 weight watcher points. In the second image you’ll notice I have the sorbet split into Ball Plastic Freezer Jars, I found these at Save-on-Foods. These are plastic with a twist top and are made for the freezer so they are perfect for this recipe. If you don’t have this type of container, just place in any type of freezer friendly container.
2 cups of Honey Dew cut into chunks
2 tablespoons of Lime Juice
2 tablespoons of sugar (if you like it sweeter add more sugar)
Add all three ingredients in a blender
Blend until smooth
(Optional Step) Add fruit mixture to an ice cream machine and churn for 15 mins
If you don’t have an an ice cream machine just add the juice to your individual serving containers or other freezer friendly container and freeze over night.
When ready to eat let the container sit on the counter for a few mins to soften, open and enjoy.
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.
I was in the mood to make a cheesecake for my girl friends birthday, but I wanted to create something amazing that she wouldn’t forget. So I thought why not make a deconstructed strawberry cheesecake. This was actually a lot easier to make then it looks.
2 cups crushed graham crackers
1 tbsp sugar
4 tbsp low fat margerine, melted
1 cup fresh strawberries
1 tbsp sugar
2 tsp lemon juice
1/4 cup tbls finely chopped dark chocolate
1 package of low fat cream cheese, softened
4 cups of low fat cool whip (3 used with the cream cheese and 1 cup used for the chocolate whipped topping)
Chocolate dessert cups
Directions for heart cookies and crumbs:
Preheat oven to 160°C (325°F).
Lightly grease a cookie baking sheet (I used my round stone as I don’t need to grease it).
Mix crushed biscuits and 1 tbsp sugar together in a medium bowl.
Add butter and stir until well combined.
Using your hands, spread mixture on the cookie pan and press down as hard as you can.
Bake until crust is set and golden in places, 15–20 minutes.
Set crust aside until cool.
Once cooled use a small heart shape cookie cutter to cut out cookies and set them aside.
Place the left over crumbs in a bowl. These will be used in the chocolate cup creation.
Directions for strawberry topping:
Place chopped strawberries, lemon juice and 1 tbsp sugar in a small saucepan and cook on medium-low heat, stirring until the sugar dissolves.
Stir over heat until mixture starts to thicken, then set aside to cool.
Directions for cheese cake filling:
Combined the cream cheese and cool whip with an electric mixer.
Add the chopped up chocolate pieces and stir.
Place in fridge to cool
Directions to chocolate whipped topping:
Mix 1 cup of cool whip with a low fat chocolate pudding cup. Set in fridge to keep cool.
Directions to assemble your masterpiece:
Fill the chocolate dessert cup about 1/4 to 1/2 full with the cream cheese mixture.
Place a layer of the loose gram cracker crumbs on top of the cream cheese.
Add about a tbls spoon of the strawberry mixture on top of the gram crumbs.
Finally top the strawberries with the chocolate whipped topping and sprinkle with some shaved chocolate.
Next to the cup whip some of the chocolate whipped cream on the place.
slice a large fresh strawberry, fan it out and place on top of the chocolate whip cream.
Place about a table spoon of the cream cheese mixture in front of the fanned strawberry.
Place heart cookie next to the cream cheese mixture to help prop it up.
Company’s Coming Oatmeal Raisin Cookies - This is an excellent cookie recipe that I have made over and over and over again. However when I got married I found out my husband is not a fan of raisins in cookies so… the only change I made was I split the recipe and added a half a cup of cranberries instead of raisins to please my husband. The other half I added half a cup of chocolate chips to appease my cravings.
I am a huge fan of the Company’s Coming cook books and they are usually on sale at Superstore. This recipe is just one of the many good recipes that can be found in the Company’s Coming Cookies cookbook.