Zucchini Oatmeal Cookies

Okay - these cookies, in my version, without the chips, are pretty much fat free.  But I always have to include the chips.  I'm kinda bad that way!

1/2 c mashed pinto beans
1/4 c applesauce
1/2 c white sugar
1/2 c brown sugar
2 egg whites
1 t vanilla extract
1 1/2 c grated zucchini
1 1/2 c flour (I used half wheat pastry, half white)
1/2 t baking soda
1 t cinnamon
1 c quick cooking oats
1 c low fat granola
1/2 c butterscotch chips
1/2 c mini chocolate chips

Cream together the beans, applesauce and sugar until fluffy.  Beat in the egg whites and vanilla extract.  Stir in the zucchini, flour, soda, cinnamon, oats and granola until well blended. Then stir in the chips.

Drop by the teaspoon onto a sprayed cookie sheet and bake at 350 for 10 - 12 minutes. 

Makes 2 dozen cookies.

Black Forest Trifle

I LOVE LOVE LOVE black forest cake.  I experimented and came up with this trifle which is very rich.  I can satisfy my cravings but still not wreck my diet.  This trifle is really good the next day as well but doesn't hold up in the fridge past about 2 days from when you make it.

1 recipe of low fat fudge style brownies from a box
2 cans cherry pie filling - no sugar added
2 small boxes instant chocolate pudding - no sugar added - made according up package directions using skim milk
1/2 c hershey's syrup
1 small tub light whipped topping

Cut brownies into bie size pieces.  Place 1/2 in the bottom of a large bowl. Cover with half of pudding, then one can of cherry pie filling, then 1/2 of whipped topping.  Repeat layers.  Drizzle top layer of whipped topping with Hershey's syrup and if desired, garnish with cherries and sliced almonds. Refrigerate until serving time and also refrigerate leftovers.  It looks beautiful in a glass bowl.

Makes 20 servings

Low Fat Fudge Style Brownies from a box

My hubby figured out how to make brownies low fat for me a few years ago and I think I am forever in his debt now! I haven't figured out how to do it from scratch yet but I'm working on it!

13 x 9 Family size box of brownie mix
1/4 c water
2/3 c applesauce
4 egg whites

Stir together until well blended.  Put into a sprayed 9 x 13 pan  ( I like to use a 8 x 11 to make them a little thicker).  Bake at 350 for 20 - 26 minutes depending on how gooey you like your brownies.  Right after you remove them from the oven, sprinkle with powdered sugar.  If you want them EXTRA chocolate-y, stir in 1/2 c of semi-sweet chocolate chips.

But without the chips, if you cut the pan into 20 brownies, each brownie has only 1/2 gram of fat and no cholesterol!  Guilt free brownies!

Quick and Easy Pumpkin Muffins

2 cake mixes ( I like to mix and match with the following flavors - butter pecan, carrot, and spice)
1 big can (or 4 c) Pumpkin puree
1 - 2 cups of chips (I've used mini choc chips, semi sweet chips, milk chocolate, butterscotch, cinnamon and white chocolate - I like to combine them - I love the butterscotch with the pumpkin)
1 c dried fruit (opt)  - dried cranberries would be my choice

Mix the cake mixes and pumpkin together and stir in the chips and fruit if desired.  Fill muffin cups 2/3 full.  Bake at 350 for about 20 minutes or until the top springs back when you touch it.  You can also use the recipe for cookies - just bake them for  - 10 minutes.

This is a great low fat and cholesterol free recipe.  It makes about 36 muffins.

A Healthier Cheesecake - and easy too!

Notice, I didn't say a HEALTHY cheesecake because I think that may be impossible.  But healthier is a good thing, right?

1 8 oz pkg fat free cream cheese, softened
1/2 c powdered sugar
2 t vanilla
1/4 to 1/2 c of milk, depending on desired consistency
1 small tub whipped topping (light)
1 can desired pie filling
1 low fat graham cracker crust

Whip cream cheese, sugar and vanilla together - if too thick, add milk.  When well combined, fold in whipped topping.  Spoon into pie crust and refrigerate for at least an hour.  Right before serving, cover with pie filling.

Sweet Potato Pie - Lite version

1 large yam or sweet potato (1 lb)
1 T butter or margarine
1/2 c brown sugar
1/3 c white sugar
1 T flour
1/2 c milk (for a firmer pie, use fat free half and half)
4 egg whites
1 1/2 t ground cinnamon
1 t ground nutmeg
1 t vanilla extract
1 9 inch unbaked pie crust

Stab sweet potato or yam with fork and wrap in tin foil.  Bake at 400 for about an hour.  Remove skin and allow to cool.

Once cool, mash somewhat with a fork, add all other ingredients (except crust) and mix well with an electric mixer.  Pour into pie crust and bake at 350 for 55 - 60 min or until a knife inserted in the center comes out clean.  Allow to cool before serving.

Basically, the pie crust is the only "bad" thing in this recipe.  I experimented with a crust made with mashed pinto beans instead of shortening but it still needs lots of tweaking before I put it on here.  If you want to avoid the fat, just don't eat the crust!  :)  This has become one of my family's favorite desserts and I make it once a week. I don't mind since its actually pretty healthy!

Guilt Free EggNog Rum Cake

1 yellow cake mix

1 large (6 serving size) box instant vanilla pudding mix

1/4 c fat free sour cream

6 egg whites

1/2 c unsweetened applesauce

1/2 t cinnamon

1/2 t nutmeg

1 c reduced fat or fat free egg nog

1/3 c boiling water

1/2 c sugar (haven't tried Splenda for this one)

1/2 t rum extract

Directions

Preheat oven to 350. Mix all but last three ingredients together. Batter will be very thick. Spoon into a very well sprayed bundt pan and spread it to even it out. Bake for 45 - 50 minutes or until it pulls away from the sides of the pan.

Allow to cool in pan for 5 min. Bring water to a boil and stir in sugar and rum extract until sugar is dissolved. Pour over cake in pan. Wait about 30 min then invert onto a plate. Cool completely then serve. This can be frozen in slices.

Serving Size: Makes 18 pieces

Nutrition Facts per serving:    Calories 189.4   Total Fat 3.3 g   Cholesterol 2.4 mg   Sodium 310.1 mg

  Total Carbohydrate 39.8 g   Dietary Fiber 0.3 g    Sugars 27.3 g    Protein 3.9 g