nch square baking pan [for recipe making 12 bars] or coat
Butter or spray 8x8-inch baking pan.
Preheat oven to 350\u00b0F.
Combine granola, oatmeal, cranberries, raisins, flour, almonds, and cinnamon in large mixing bowl.
In smaller bowl, lightly beat egg whites. Stir in honey, brown sugar, and oil.
Stir in honey mixture into dry ingredients until all coated.
Press evenly into pan.
Bake 20-25 minutes or until golden brown.
Let cool fully then cut into bars.
large mixing bowl, combine low fat granola cereal, brown sugar, milk and
Cover filling ingredients with boiling water, cover and let stand for 5 minutes.
Combine all dry ingredients
Combine wet ingredients.
Add-in wet ingredients and mix
Spread base into floured square pan.
Stir filling until smooth - consistency should be like that of applesauce.
Spread filling over base.
Cover with low fat granola or rolled oats.
Bake in preheated 350 degree oven for 18-20 minutes.
Coat 10 inch pie pan with no-stick spray.
In a large bowl, toss together apples, lemon rind, lemon juice and 1 T honey.
Spread in prepared dish.
In same bowl, whisk together yogurt, egg substitute, and remaining 2 T honey.
Pour over the apples.
Sprinkle w/the granola, leaving a 1-inch rim around the edge.
Bake at 350F for 50 to 60 minute or until puffed and golden. Serve warm.
Cream butter and sugar; beat in egg and vanilla.
Add flour and salt.
Refrigerate dough for 3 to 4 hours.
Roll and cut into cross shapes.
Bake on greased cookie sheet for 8 to 10 minutes in 350\u00b0 oven.
Sprinkle with sherry while still warm. Makes 40 to 50 (2-inch) cookies.
Combine flour, soda, salt and spices.
Set aside.
In large mixing bowl, beat margarine and sugar until light and fluffy.
Add egg whites and vanilla.
Beat well.
Stir in flour mixture, mixing until well combined.
Add cereal.
Drop by level measuring tablespoon onto baking sheet coated with cooking spray.
Bake at 375\u00b0 for 9 to 12 minutes until edges start to turn brown.
Cool on wire racks.
Peel sweet potatoes and place in large saucepan covered in water.
Cook until fork tender; about 20-30 minutes.
In a medium mixing bowl, combine first 7 ingredients.
Beat with an eclectic mixer until well blended.
Spoon mixture into an 8 inch square baking dish coated with cooking spray.
In a small mixing bowl, combine granola, pecans and 1/4 cup brown sugar; stir well.
Sprinkle over casserole and drizzle with butter.
Bake at 350\u00b0F for 25 minutes.
Combine and in a blender. Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons \"low-fat coconut cream substitute\" plus hot water or warm low-fat milk to equal 1 cup.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
up of the baking mix (low-fat bisquik) and 1/2 cup
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
Brown onion in liquid Butter Buds.
Add cooked turkey.
Stir refried beans into turkey mixture.
Spread into 9 x 13-inch casserole dish, sprayed with cooking spray.
Sprinkle green chilies on top of turkey-bean mixture.
Spread 1/2 cheese over, then pour taco sauce over cheese.
Sprinkle remaining cheese on top.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool slightly and spoon sour cream on top.
Serve with homemade low-fat chips.
Lightly spray the tortilla with Pam.
Toast the tortilla in a 400 degre oven for 5-7 minutes.
Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper.
Sprinkle with 2 Tbl low-fat mozarella.
Bake for 7-10 minutes.
Sprinkle with parmesan cheese, slice and serve!
You can substitute 1 tablespoon of bacon bits if using low-fat dressing.
Wet several potatoes.
Pierce potatoes several times with a fork.
Bake 2 hours at 350\u00b0.
Cool.
Scoop some potatoes out.
Cut into fourths.
Mash down crosswise with fork.
Drizzle skim milk on each one.
Squeeze low-fat margarine on each potato.
Salt and pepper.
Add low-fat or nonfat cheese.
Place under broiler for 2 to 4 minutes.
Bake 4 large potatoes until tender.
Cut open and divide chili between the 4 potatoes.
Top with low-fat cheese.