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wwbabe

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  1. Carol, please tell me, where do you get the black cocoa from? It sounds wonderful! Sodacracker, the applesauce is a great idea too. I've found adding applesauce to baked goods, along with vanilla, gives a fresh, sweet flavor that can't be beat. Carol, the 1/4 cup addition of cream of wheat for the pumpkin pie was a genius idea! It really gave substance to the pie. Thanks! Unfortunately, the pie just wasn't sweet enough for me. I didn't have frozen squash, so I used a 28 oz. can plain pumpkin. I also couldn't find any pumpkin pie spice, so I substituted 1 tb. cinnamon. Next time I will add 1/2 cup granular splenda to the recipe and I'm sure it will be sweet enough for me. My own pumpkin pie recipe uses 2/3 cup granular splenda, so you see I have a sweet tooth! Thank you so much for a super pie recipe!
  2. Wow! I can't believe my recipe is still in circulation! I've logged on here after several months vacation and couldn't believe my eyes! Glad you like it buddies. I just taken WWCarol's pumpkin pie out of the oven (the one made with Davinci sugar free gingerbread syrup). Carol, if you're reading this, I had that bottle sitting in my cupboard for MONTHS and didn't know what to do with it! I made mine with the 1/4 cup cream of wheat that you recommended. Right now it is cooling. It looks and smells wonderful. I whip up my own topping made with evaporated fat free milk, splenda and vanilla. Tonight, when the pie is nice and cold, we'll have it with topping. Thanks Carol.
  3. The only two additions I made were to add nonfat dry milk and baking soda. I wanted to improve the texture and volume of the original recipe and make it a bit less dense. I remember reading on the Splenda website that if you add 1/2 tsp. baking soda and 1/2 cup nonfat dry milk per cup of Splenda to a cake recipe, it vastly improves the volume and quality of the cake. However, that said, the original version without the milk and soda has a more fudgy like texture, so try it both ways and you be the judge. Well, like I said once before, it's no Sara Lee, but it is chocolately and healthy and so high in fiber you just can't too much of it. You get full! Here it is: 1 tb. instant decaf coffee (this punches up the chocolate flavor) 1 tb. hot tap water 1 cup dry oat bran (hot cereal) 3 tb. unsweetened baking cocoa (not a true Core food, but 0 points for 3 tb. cocoa, according to Food Companion) 2 medium overripe bananas with lots of black flecks (this is very important, or cake won't taste as good) 1/2 cup instant nonfat dry milk (optional) 1/2 tsp. baking soda (optional) 1 cup measures like sugar Splenda 3 large eggs 1 tsp. vanilla extract In large bowl put coffee granules. Add hot water and stir thoroughly until dissolved. In separate bowl, combine oat bran with cocoa, nonfat dry milk and baking soda. Stir thoroughly, until well combined. Set aside. Break up bananas over dissolved coffee. With tines of fork thoroughly mash bananas into coffee until nice and pulpy. Stir in Splenda. Crack in eggs, one at a time, and stir with fork until thoroughly mixed. Stir in vanilla. Stir in oat bran mixture. Scrape batter into 8" square nonstick pan sprayed with cooking spray. Bake in preheated 350 degree oven 20 or more minutes until cake tests done in center. (without milk/soda it takes 20 min; with additions cake takes longer). Cool. This is best served very cold. I love it with milk or soymilk! Enjoy friends.
  4. Tortoise, this recipe sounds great. Thanks! I agree, it's worth investigating ALL new diet food products. For example, I like the Atkins powdered orange drink (like Tang), and also Carb Options Orange Mango powdered drink mix is wonderful. Some low carb breads are very filling and taste good too. So even though the low carb craze is dying out, I hope some of these products stay, especially the Carb Clever fruits!
  5. I sure hope this new canned fruit is available in your area, because it is wonderful! It's catering to the low carb crowd, but in reality it's perfect for Core. It's canned fruit packed in water and Splenda sweetener that tastes EXACTLY like fruit canned in heavy syrup. They're called Del Monte Carb Clever fruits and come in pears, peaches and fruit cocktail. My husband goes nuts over it, and I really enjoy it as well. I think the taste is superior to canned fruit in juice. Here's something ironic. I remember the days before fruit started to be packed in fruit juice, when they were packed in water and saccharin. They were excellent and much fresher tasting than the then "new" fruits packed in fruit juice. I guess what goes around comes around, but these new fruits are processed in a way that the liquid is not thin and watery, but tastes like heavy syrup. Ingredients for the canned pears are: Pears, Water, Ascorbic Acid (which is vitamin C), Aesulfame potassium (which is a non-caloric sweetener), and sucralose (splenda). They're kinda hard to find because the Del Monte folks put them in cans that blend right in with the other canned fruits, but they're worth a look.
  6. I've already emailed you at that address. I don't have the bootleg copy any more. Buddies, if anyone has the WW points formula (using only calories and saturated fat), UK style, I would appreciate it!
  7. Buddies, sorry if I'm being redundant, I've posted this question in two other places on this board, but I need to know how to figure United Kingdom points in food. I know the U.S Formula uses calories, total fat and fiber, and has been posted many times on this website, but the UK formula uses only calories and saturated fat. If there is a math whizz on this board who knows how to figure food points using the UK formula of only calories and saturated fat, and could post the formula, I would be most appreciative. Thank you buddies for your help.
  8. Up to 2 tsp. flax oil is Core. Ground flax seeds are NOT core. I use Bob's Red Mill flax meal (a superior brand) and count 1 point for the 2 tb. I use this every day in yogurt or cereal. Whole flax seeds are technically NOT core, but I've learned this from the several books I have on the health benefits of flax. When flax seeds are ground they are then digestible (so you have to count 'em). But whole flax seeds are indigestible and function as pure fiber. They pass through your system and cannot be digested. Technically they should be counted on Core, but honestly, since they pass right through I doubt I would count them if I ever use them whole.
  9. The WW website community recipes is now a pay-only feature. Honestly, I've always found the recipes on this website to be superior to the ones on the WW website anyway, so I don't really miss it.
  10. This looks great - thanks for posting! There's nothing like homemade cheese!
  11. OMG. Paris girl, you've done it again!!!!! Mucho thanks.
  12. Thanks! Glad to know my favorite, shredded wheat can be subsituted. I won't be using Fiber One now because I avoid products with aspartame. No wonder it's Core - no sugar! Good to know shredded wheat can be substituted.
  13. Thanks! Glad to know my favorite, shredded wheat can be subsituted. I won't be using Fiber One now because I avoid products with aspartame. No wonder it's Core - no sugar! Good to know shredded wheat can be substituted.
  14. Carol, these sound wonderful! The only thing that I'm not sure is Core is the Fiber One Cereal, so if it's not Core, you'd only have to count the points for the Fiber One, if you're on the Core Plan. Does anyone have any info on Fiber One? I'm not a big cold cereal eater, and the only cereal I'm really clear on is my beloved spoon-sized shredded wheat! I'll look it up right now! Carol, thank you for the recipe!.....going to print it now!
  15. Carol, these sound wonderful! The only thing that I'm not sure is Core is the Fiber One Cereal, so if it's not Core, you'd only have to count the points for the Fiber One, if you're on the Core Plan. Does anyone have any info on Fiber One? I'm not a big cold cereal eater, and the only cereal I'm really clear on is my beloved spoon-sized shredded wheat! I'll look it up right now! Carol, thank you for the recipe!.....going to print it now!
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