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  1. From the new Cooking Light magazine "You can mix these incredibly easy, fudgy cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter." 1 c all purpose flour 1/4 tsp baking soda 1/8 tsp salt 5 TBSPS butter 7 TBSPS unsweetened cocoa 2/3 c granulated sugar 1/3 c packed brown sugar 1/3 c plain low-fat yogurt 1 tsp vanilla extract Cooking spray 1. Preheat oven to 350 2. Lightly spoon flour into dry measuring cup, level with knife. Combine flour, soda and salt. Set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture; stirring until moist. Drop by level tablespoons 2" apart onto baking sheets coated with cooking spray. 3. Bake at 350 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans and cool on wire racks. 2 dozen cookies Per cookie: 78 calories 2.7g fat 0.5g fiber = 2 points
  2. From the new issue of Cooking Light NOTE: For a variation on this crisp Italian cookie recipe, sub. orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white morsels contain no cocoa butter 3/4 c sugar 2 tsp grated lemon rind 1 tsp vanilla extract 1/4 tsp lemon extract 2 large eggs 1-2/3 c all purpose flour 1/2 tsp baking soda 1/4 tsp salt 1-1/4 c (6 oz) premium white chocolate, chopped Cooking spray 1. Preheat oven to 300 2. Place first 5 ingredients in large bowl; beat w/ a mixer at medium until well blended. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, bkg soda and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate. 3. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 12" long rolls; pat to 2-1/2" width. 4. Bake at 300 for 35 mins. Remove rolls from baking sheet; cool 10 minutes on a wire rack. 5. Cut rolls diagonally into 24 half-inch slices. Place, cut side down, on baking sheet. Bake at 300 for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet. Cool completely on wire rack. 48 servings (1 biscotto each) 55 calories 1.7 g fat 0.1 g fiber = 1 point each
  3. UPDATE: Okay, I ran it through my points calculator and they come to 4 pts. apiece.
  4. 3 c. low fat graham cracker crumbs 1 c non-fat yogurt 16 oz. fat-free cream cheese 1/3 c sugar 1-1/2 c frozen strawberries 3 1/2 cups fat-free Cool Whip 6 c sugar-free strawberry Jell-o (l lg + 1 sm pkg) 1. Preheat oven to 350 and spray a 9x13 pan with cooking spray 2. Mix graham cracker crumbs and yogurt together. Spread evenly over bottom of pan. Bake for 15-20 min until crisp. 3. Prepare Jell-o acc. to pkg. directions. Add strawberries and put in refrigerator until it begins to set. 4. Mix cream cheese, sugar and 1/2 c Cool Whip. 5. On top of the baked crust, spread the cream cheese mixture evenly. Set aside. 6. Once the Jell-o begins to set, spread it over the cream cheese mixture. Return pan to the refrigerator to allow Jell-o to set completely. 7. Top with the remaining Cool Whip. Serving information: Cal/serving 108 Fat 4g Carbohydrates 18g Sat Fat 1 g Sodium 255mg Protein 5g Fiber 5g Note: The recipe did not specify the # of servings it makes. **I found this on the site http://www.low-fat-recipes.com I haven't tried it yet, nor have I calculated the points, but it sounds good for a Thanksgiving dessert.
  5. Thanks for posting this roll recipe!! I tried them last night (using 1/2 Splenda, 1/2 sugar) and they were fantastic. Luckily, I had saved enough points during the day that I could eat two! My husband loved them, too. He's not on the WW plan, at least not officially, but since I do all the cooking, he gets the benefits of it whether he wants them or not!
  6. Ooh, thanks, Laurie! Can't wait to try this! I ate a slice of the b-bread that came with the fruit plate at Bob Evans the other day and have been wishing for a tasty low-fat loaf I could make at home. But all the recipes I have are fat-laden and the mixes at the grocery store didn't look real promising either. Thanks!! Shari
  7. Laurie: This chicken w/ mushrom sauce sounds great! I can't wait to try it this week. I've been looking for a new way to cook "the bird". Thanks for posting this recipe!
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