03/22/2006 23:16
A few low-cal goodie ideas
i'm almost there!!! i weighed in at 227.2 ....only 0.2 to go and i back to my lowest wt. so theres no other way but down from here!!!
i came across a few low-cal. goodie ideas and thought i'd share them.
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Cool Cream Cookies
Ingredients:
2 cups whipping cream
5-1/2 tablespoons sugar-free chocolate jello pudding
Directions:
Whip up cream.
Fold in dry instant pudding mix.
Line baking sheets with wax paper and drop mixture by rounded teaspoon fulls (should get about 50).
Freeze on cookie sheets and then place in freezer bags.
Nutrition information per serving:
Calories: 36
Fat: 3.6g
Cholesterol: 0mg
Carbohydrates: 0.9g
Sodium: 7mg
2 cups whipping cream
5-1/2 tablespoons sugar-free chocolate jello pudding
Directions:
Whip up cream.
Fold in dry instant pudding mix.
Line baking sheets with wax paper and drop mixture by rounded teaspoon fulls (should get about 50).
Freeze on cookie sheets and then place in freezer bags.
Nutrition information per serving:
Calories: 36
Fat: 3.6g
Cholesterol: 0mg
Carbohydrates: 0.9g
Sodium: 7mg
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Chocolate Mint Brownies
Ingredients:
4 ounces unsweetened chocolate, divided
1/2 cup plus 3 tablespoons butter or margarine, softened, divided
1 cup sugar
Two eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup coarsely chopped pecans
1 teaspoon peppermint extract, divided
1/8 teaspoon salt
1 cup confectioners' sugar
1 tablespoon half-and-half or evaporated milk
Directions:
Preheat the oven to 350-degrees. Combine 2-ounces of the chocolate and 1/2-cup of the butter in a large microwave-safe dish. Microwave on high for 1-1/2 to 2 minutes or until blended, stirring halfway through the cooking process. Cool slightly. Stir in the sugar and eggs. Add the flour, pecan, 1/4-teaspoon of the flavoring and salt and mix well. Spoon into a greased 7 x 11-inch baking pan. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack.
Mix the confectioner's sugar, half-and-half, 2-tablespoons of the remaining butter and the remaining 3/4-teaspoon flavoring in a large mixing bowl until smooth. Spread over the brownie layer. Chill for 30 minutes or until set.
Combine the remaining 2-ounces chocolate and remaining 1-tablespoon butter in a small microwave-safe dish. Microwave on high for 1 to 1-1/2 minutes or until blended, stirring halfway through the cooking process. Drizzle over the top, spreading evenly to cover the surface. Chill until set. Cut into 1-1/2 inch squares.
Recipe makes 40 servings.
Nutrition information per serving:
Calories: 94
Fat: 6g
Sodium: 43g
4 ounces unsweetened chocolate, divided
1/2 cup plus 3 tablespoons butter or margarine, softened, divided
1 cup sugar
Two eggs, lightly beaten
1/2 cup all-purpose flour
1/2 cup coarsely chopped pecans
1 teaspoon peppermint extract, divided
1/8 teaspoon salt
1 cup confectioners' sugar
1 tablespoon half-and-half or evaporated milk
Directions:
Preheat the oven to 350-degrees. Combine 2-ounces of the chocolate and 1/2-cup of the butter in a large microwave-safe dish. Microwave on high for 1-1/2 to 2 minutes or until blended, stirring halfway through the cooking process. Cool slightly. Stir in the sugar and eggs. Add the flour, pecan, 1/4-teaspoon of the flavoring and salt and mix well. Spoon into a greased 7 x 11-inch baking pan. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack.
Mix the confectioner's sugar, half-and-half, 2-tablespoons of the remaining butter and the remaining 3/4-teaspoon flavoring in a large mixing bowl until smooth. Spread over the brownie layer. Chill for 30 minutes or until set.
Combine the remaining 2-ounces chocolate and remaining 1-tablespoon butter in a small microwave-safe dish. Microwave on high for 1 to 1-1/2 minutes or until blended, stirring halfway through the cooking process. Drizzle over the top, spreading evenly to cover the surface. Chill until set. Cut into 1-1/2 inch squares.
Recipe makes 40 servings.
Nutrition information per serving:
Calories: 94
Fat: 6g
Sodium: 43g