recipes for Kris to look over

[Guest guest]

Kris these all came from the Health Discovery.. and I never made any

or re-checked their point values as quoted..but you just might find a

couple here you would like to try. This is in keeping with the

thought that you wanted something for Holiday treats and not the

everyday deal...good luck...Kallie

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Lady Fingers ( 1 point ea )

4 egg whites, large

2/3 cup sugar

4 egg yolks, large

7/8 cup scant all-purpose flour

1/2 teaspoon baking powder

Preheat oven to 400 degrees.

Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment.

Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl of electric mixer and whip until soft peaks

start to form. Slowly add 2 tablespoons of the sugar and continue to

beat until stiff and glossy.

Transfer to another bowl.

Add yolks to mixer bowl and stir in remaining sugar. Whip until thick

and very pale in color and remove bowl from stand. Sift flour and

baking powder together onto a sheet of wax paper.

Fold half the egg whites into the egg yolk mixture.

Fold in the flour, and then fold in the remaining egg whites.

Transfer mixture to pastry bag and pipe out onto prepared baking

sheet.

Bake for 8 minutes.

Yield: 24 servings

1 POINTS per serving

Nutrition information:

Per serving: Calories 51 Calories, Fat 0.9g, Sodium 18mg, Potassium

16mg, Carbohydrate 9.2g, Dietary Fiber 0.1g, Protein 1.5g

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WW Snicker Bar ( 2 points ea )

1 package Diet Swiss Miss Cocoa

1 tablespoon peanut butter

1 banana

1/4 cup Grape Nuts cereal

Put all ingredients in a mixer.

After mixing up, then divide into 2 servings by putting half of the

mixture on one piece of aluminum foil then folding edges to keep

fresh.

Do the same thing with the other bar.

Now put both in freezer and have for a snack anytime.

Yield: 2 servings

2 POINTS per serving

Nutrition information:

Per serving: 102 calories, 4.4g fat, 0mg cholesterol, 38mg sodium,

15.4g carbohydrates, 1.9g fiber, 2.6g protein

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Kashi Krispi Treat ( 3 points ea )

2 Tbs skim milk

4 cups miniature marshmallows

1 half-oz. packet of Butter Buds

6 cups Puffed Kashi® cereal

1 cup raisins

Non-stick cooking spray

Spray a 13 x 9 " pan with non-stick cooking spray and set aside.

Measure all ingredients and set aside. Put the skim milk and the

marshmallows in a large saucepan and place over low heat so that they

begin to melt. Stir often. When the marshmallows are partially

melted, stir in the Butter Buds. When the marshmallows are completely

melted, remove from heat. Stir in the Puffed Kashi and raisins. Spray

a spatula with non-stick cooking spray and press the Kashi mixture

evenly into the prepared pan. Allow to cool. Cut into 12 squares.

Makes 12 squares

3 POINTS per serving (1 square)

Nutritional Information:

Per serving: 160 calories, .2g fat (0g saturated fat), 2g fiber

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Take Along Bars ( 2 point ea )

2 tablespoons firmly packed brown sugar

1/4 cup chopped walnuts

1/4 cup light corn syrup

2 tablespoons all purpose flour

1/4 cup applesauce

1/2 cup cut-up dried apricots

2 cups bran flakes, (or use Raisin Bran and omit raisins) slightly

crushed

2 egg whites or 1/2 cup egg substitute

1/4 cup golden raisins

1 teaspoon vanilla

1/4 cup flaked coconut (optional)

Non-stick cooking spray

Preheat oven to 400 degrees. In non-stick saucepan combine sugar,

syrup and applesauce and heat until sugar is dissolved. In a bowl,

combine cereal, raisins, coconut, and nuts. In a separate bowl, add

flour to apricots and mix to coat. Add to cereal mixture and mix.

Stir in egg whites, vanilla, and mix well. Spray a 9 inch square pan

with non-stick cooking spray. Add mixture, pressing firmly. Bake 15

to 20 minutes, or until golden brown. Cool 10 minutes and cut into

bars. Makes 1 dozen.

Yield:12

2 POINTS per serving

WW Points Without Coconut = 2 POINTS

Nutrition information:

PER SERVING: CALORIES: 107 (19.6% from fat) FAT: 2.3g (SAT 0.7g)

CHOL: 0mg FIBER: 1.9g SODIUM: 75mg

PER SERVING WITHOUT COCONUT: CALORIES: 97.8 (15.2% from fat) FAT:

1.7g (SAT 0.1g) CHOL: 0mg FIBER: 1.8g SODIUM: 69.9mg

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Mocha Fudge Delight ( 4 points ea )

½ cup water

1 Tbsp. instant decaffeinated coffee granules

2 tsp. vanilla extract, divided

1 box light fudge brownie mix

½ cup egg substitute

3 cups frozen reduced-calorie whipped topping, thawed and divided

2½ cups skim milk

3 Tbsp. Kahlua or other coffee-flavored liqueur, divided

vegetable cooking spray

1 pkg. sugar free chocolate-flavored instant pudding (2.1 oz.)

Combine hot water and coffee granules in a medium bowl; stir well.

Add brownie mix, 1 tsp. vanilla and egg substitute; stir until well

blended. Pour mixture in a 9 " x 13 " pan coated with cooking spray.

Bake at 325 degrees for 22 minutes. Let crust cool completely.

Combine milk, 2 Tbsp. Kahlua, remaining 1 tsp. vanilla and pudding

mix in a bowl; beat at medium speed with an electric mixer for 1

minute. Gently fold in 1½ cups whipped topping. Spread pudding

mixture evenly over brownie crust. Combine remaining Tbsp. Kahlua and

remaining 1½ cups whipped topping. Spread whipped topping mixture

over pudding mixture.

Yield: 18 servings.

4 POINTS per serving

Nutritional information:

Calories per serving: 193; Fat: 3.9g; Carbohydrate: 35g; Sat. Fat:

2.3g

Sodium: 150mg; Protein: 4g; Dietary Fiber: 1.2g

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Peanut Butter Fudge ( 2 points ea )

1 cup granulated sugar

1/2 cup peanut butter

1/3 cup milk

1 tablespoon light corn syrup

1/3 cup peanuts, chopped

1 teaspoon vanilla

2 to 2 1/4 cups powdered sugar

1. Mix granulated sugar, milk, peanut butter & corn syrup in sauce

pan.

2. Heat to a boiling over medium heat, stirring frequently.

3. Boil & stir 1 minute; remove from heat. Cool, without stirring,

until bottom of pan is lukewarm, about 45 minutes.

4. Stir in nuts & vanilla, add powdered sugar until mixture is very

stiff.

5. Press into buttered loaf pan (9x5x3).

6. Refrigerate until firm, about 30 minutes.

7. Cut into 1 inch squares.

Yield: 40 cubes

2 POINTS per serving (1 cube)

Nutrition information:

Per serving: 72 calories, 2.3g fat, 0mg cholesterol, 17mg sodium,

12.3g carbohydrates, 1.2g protein, .3g fiber

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Lemon Bars ( 3 points ea )

1 cup (80 g) regular rolled oats

1 1/4 cups (155 g) all-purpose flour

1/3 cup (40 g) powdered sugar

1/2 teaspoon grated lemon peel

1/4 cup (2 oz./55 g) butter or margarine, cut into chunks

2 tablespoons (30 ml) smooth unsweetened applesauce

1 large egg

2 large egg whites

1 cup (200 g) granulated sugar

1/2 to 1 teaspoon grated lemon peel

2 tablespoons (30 ml) lemon juice

1 tablespoon all-purpose flour

1/2 teaspoon baking powder

3 tablespoons powdered sugar

4 thin lemon slices, cut into quarters, seeds discarded

Preparation time: 20 minutes

Cooking time: About 50 minutes

In a food processor or blender, whirl oats until finely ground.

Distribute evenly over bottom of a lightly greased square 8-inch (20-

cm) nonstick or regular baking pan; set aside.

In a food processor or large bowl, whirl or stir together the 1 1/4

cups (155 g) flour, the 1/3 cup (40 g) powdered sugar, and the 1/2

teaspoon lemon peel. Add butter and applesauce; whirl or rub with

your fingers until mixture resembles coarse crumbs. Scatter crumbs

evenly over oats in pan; press firmly to make an even layer that

covers bottom of pan and extends about 1/2 inch (1 cm) up sides.

Prick dough all over with a fork. Bake in a 325 degree F (165 degree

C) oven until pale golden (about 20 minutes).

Meanwhile, in a small bowl, beat whole egg and egg whites with an

electric mixer on high speed until foamy. Gradually add granulated

sugar, beating until mixture is thick and pale in color. Add the 1/2

to 1 teaspoon lemon peel, lemon juice, the 1 tablespoon flour, and

baking powder; beat until smooth.

Remove hot baked crust from oven; pour lemon mixture into crust.

Return to oven and bake until filling no longer jiggles in center

when pan is gently shaken (about 30 minutes). Let cool in pan on a

rack. Serve at room temperature or chilled. To serve, cut into 2-inch

(5-cm) squares. Just before serving, sprinkle with the 3 tablespoons

powdered sugar and garnish with quartered lemon slices.

This low fat version of an all time favorite. Oatmeal goes into the

crust, providing a chewy, nutty tasting complement to the sweet-tart

custard filling

Yield: Makes 16 bars

3 POINTS per serving

Nutrition information:

Per bar: 155 calories (20% calories from fat), 4 grams total fat, 2

grams saturated fat, 21 milligrams cholesterol, 56 milligrams sodium,

29 grams carbohydrates, 0.8 grams fiber, 3 grams protein, 19

milligrams calcium, 0.8 milligram

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Almond Biscotti ( 1 point ea )

1/4 cup finely chopped slivered almonds

1/2 cup sugar

2 tablespoons margarine

4 egg whites, lightly beaten

2 teaspoons almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 375°F. Place almonds in small baking pan. Bake 7

to 8

minutes or until golden brown. (Watch almonds carefully. They burn

easily.) Set aside.

Beat sugar and margarine in medium bowl with electric mixer until

smooth. Add egg whites and almond extract; mix well. Combine flour,

baking powder and salt in large bowl; mix well. Stir egg white

mixture and almonds into flour mixture until well blended.

Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly

divide dough between prepared pans; spread dough evenly onto bottoms

of pans with wet fingertips. Bake 15 minutes or until knife inserted

in centers comes out clean. Remove from oven; turn out onto cutting

board.

As soon as loaves are cool enough to handle, cut each loaf into 16

(1/2-inch-thick) slices. Place slices on baking sheets covered with

parchment paper or sprayed with cooking spray. Bake 5 minutes; turn

over. Bake 5 minutes more or until golden brown. Serve warm or cool

completely and store in airtight container.

Yield: 32 servings

1 POINT per serving

Nutritional Information:

Per serving: Calories 56, Total Fat 1 g, Sat. Fat 1 g, Protein 1 g,

Carbohydrates 9 g, Cholesterol 0 mg, Sodium 53 mg, Dietary Fiber 1 g