Monthly archive for December 2018

Peanut Butter Pie

Number of Servings 16 Ingredients 2 (8-ounce) packages fat-free cream cheese 1 (12-ounce) container low fat or fat-free frozen whipped topping (thawed) 4 heaping tablespoons chunky peanut butter 2 small packages sugar-free chocolate pudding 3 cups skim milk 2 graham cracker crusts for pies dash vanilla 4 packages artificial sweetener   Instructions In bowl, mix softened cream cheese, vanilla, sweetener, 1/2 container of whipped topping, and peanut butter. Set aside. Prepare chocolate pudding with milk. Evenly place contents of peanut butter mixture in two pie shells. Spread chocolate pudding mixture over the top of the peanut butter mixture without mixing layers. Top chocolate pudding layer with the rest of the frozen whipped topping. Cover and refrigerate for at least 2 hours. Uncover and serve cold. Nutrition Information  224 Calories; 12g Fat (47.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 294mg Sodium.

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Peanut Butter Biscotti

Serving Size 1 Number of Servings 18 Ingredients 2 cups all-purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup chunky peanut butter 1 teaspoon vanilla extract 2 large eggs 2 large egg whites Cooking spray   Instructions Preheat oven to 325°.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended.  Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325° for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300°.   Cut roll diagonally into 18 (1/2-inch)

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Peanut Butter Banana Pie

Number of Servings 8 Ingredients 4 tablespoons peanut butter 1 cup Rice Krispies 1 small box sugar-free instant chocolate pudding (or any flavor) 2 cups skim milk 1 medium banana Instructions Microwave 4 tablespoons peanut butter on high 20 seconds and stir well to blend. Add 1 cup Rice Krispies and mix well. Pat into bottom and sides of 10” pie plate to make crust. Set aside. Mix 1 small box sugar-free instant pudding with milk according to package directions. Set aside. Slice 1 medium banana over bottom of crust. Pour pudding over banana and chill. Nutrition Information 84 Calories; 4g Fat (42.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 131mg Sodium

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Peachy Whole Grain Cookies

Serving Size 1 cookie Number of Servings 30 Ingredients 1 egg white 1/2 tsp. almond extract 1/3 cup margarine 3/8 cup sugar 3/8 packed brown sugar 3/4 cup whole-wheat flour 1/2 tsp. salt 1 tsp. baking powder 1 1/4 cups quick or regular oatmeal 3/4 cup peaches, diced 1/4 cup dates, chopped Instructions Beat egg white with almond extract, margarine and sugars in mixing bowl. Combine flour, salt and baking powder. Add to egg mixture and mix well with electric mixer. Stir in oatmeal, peaches and dates. Drop by rounded (not heaping) tablespoons onto nonstick cookie sheet. Bake at 350° F for 15 minutes or until golden. Nutrition Information 68 Calories; 2g Fat (29.5% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium.

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Peach-Almond Parfaits

Number of Servings 4 Ingredients 1/4 cup slivered almonds 2/3 cup part-skim ricotta cheese 2/3 cup low-fat or nonfat plain yogurt 2 tablespoons granular sugar substitute 3 medium peaches, cubed (2 cups) Ground cinnamon Instructions Heat the oven to 275°F. Spread almonds on a baking sheet and toast, stirring occasionally, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.  In a blender or food processor, combine ricotta, yogurt, and sugar substitute and process until smooth. Spoon 1/4 cup of the peaches into each of 4 parfait glasses or dessert dishes. Spoon 2 tablespoons of the ricotta mixture over the peaches.   Sprinkle with a pinch of cinnamon and 1/2 tablespoon of the almonds. Top evenly with remaining peaches, remaining ricotta mixture, a pinch of cinnamon, and remaining almonds. Nutrition Information 160 calories, 8 g fat, 2.5 g saturated fat, 9 g protein, 15 g carbohydrate, 2 g

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Peach Pudding Cake

Number of Servings 6 Ingredients 2 cup fresh or frozen peaches 1 tsp. ground cinnamon 1 tsp. lemon juice 1 cup all-purpose flour 1 1/2 cup sugar substitute, divided 1 tsp. baking powder 1/2 cup nonfat milk 3 tbsp. fat-free liquid margarine 1 tbsp. cornstarch 1 cup boiling water Nonstick cooking spray   Instructions Preheat oven to 350o F.  In small bowl, toss peaches with cinnamon and lemon juice, arrange in 8×8-inch baking dish coated with cooking spray and set aside.  In medium bowl, combine flour, 3/4 cup sugar substitute and baking powder, mix well.  Stir in milk and margarine; spoon evenly over fruit in baking dish.  In small bowl, combine remaining sugar substitute with cornstarch; sprinkle over milk-margarine mixture.  Slowly pour boiling water over top; bake 45 to 50 minutes or until toothpick comes out clean. NOTE:  This is delicious served warm with 1/4 cup sugar-free vanilla-flavored nonfat ice

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Peach Coffee Cake

Peach Coffee Cake

Number of Servings 8 Ingredients 1-1/2 cups flour 2 teaspoons baking powder 2 tablespoons sugar 1/4 cup powdered milk 1/2 cup applesauce 3 tablespoons margarine, softened 3 egg whites 1 teaspoon vanilla 1 15-ounce can peaches (no sugar added), drained and diced, reserve 1/4-cup juice Streusel Topping: 3 tablespoons flour 1 tablespoon margarine 1/2 teaspoon cinnamon 2 teaspoons sugar Instructions Preheat oven to 350 degrees. Mix flour, baking powder, sugar, and dry milk together and set aside. Cream margarine, egg whites, applesauce and vanilla with mixer on low speeds. Add peaches and beat 30 seconds. Add flour mixture and pour into 8-3/4″ pie plate that has been sprayed with cooking spray. Cream together topping with a fork until crumbly and sprinkle over top. Bake at 350 degrees for 40-45 minutes. Cool and serve. Nutrition Information 217 Calories; 5g Fat (20.2% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;

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Peach Cobbler with a Cinnamon Crust

Number of Servings 12 Ingredients 1/4 cup all-purpose flour 1 cup sugar 3/4 teaspoon ground cinnamon, divided 6 cups sliced peeled fresh ripe peaches or 2 (16-ounce) packages frozen sliced peaches Cooking spray 2 tablespoons sugar 1 (15-ounce) package refrigerated pie dough (such as Pillsbury) 1 large egg white, lightly beaten Instructions Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes. Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, coated sides up, on

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Peach Cobbler

Number of Servings 8 Ingredients 3 cups canned peaches (water packed) or 4 cups fresh peaches 1 cup flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 cup juice from peaches; skim milk if using fresh peaches 4 Tbsp. light margarine Instructions Melt margarine in bottom of baking dish. Mix flour, baking powder, salt, and liquid in a separate bowl. Pour over butter. Spoon peaches on the batter and bake at 350 degrees for 30 minutes. Nutrition Information 131 Calories; 3g Fat (19.6% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 390mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Party Punch Bowl Fruit Toss

Serving Size 8 Ingredients  2 cups fresh strawberries – sliced 1 large can peach slices in light syrup, drained (or fresh) 1 cup fresh blueberries 2 Kiwi peeled and sliced 1 large can pineapple chunks, drained or 1 cups fresh chopped pineapple 1 large banana, sliced 1 package sweetener of your choice (optional)   Instructions   Combine all fresh fruit in punch bowl and sprinkle with sweetener if desired.  Mix well.  Makes 8 one cup servings.  150 calories per cup.  Or 16 ½-cup servings at 80 calories per ½ cup. Nutrition Information   150 Calories per cup.

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