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  1. Oh my!! Thank you so much for finding this. I'm not too creative when it comes to baking so all I've done with my rhubarb is make a sauce with splenda and then the pie. This gives me a lot to look forward to.
  2. Gillie


    THank you for posting this!!!!!!!!! I had made falafel a rare "treat" because it was higher in points. I can't wait to pick up a box.
  3. I was looking for point friendly ideas at allrecipes.com and found a quick and easy rhubarb pie that was a HIT at my house. I used a low fat frozen pie crust. I didn't try it but one of the people on the site said that she used splenda insteaad of sugar (1/3 cup extra plus tbsp. more flour to compensate for thickener). I also left out the butter and didn't miss it a bit. I didn't figure out the points for the filling but here's the recipe: 4 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie 1 Preheat oven to 450 degrees F (230 degrees C). 2 Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 3 Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
  4. I made this the other day and it was delicious! I actually used a boneless/skinless turkey breast and it still turned out surprisingly moist. Next time I might decrease the amount of turkey (I used 1.5lbs.) and add a can of navy beans to the mix to lower the points.
  5. I think it's always worthwhile to re-calculate recipes on your own. I sometimes see some on here that sound too good to be true - and sometimes they are. Everyone makes mistakes so it never hurts to double-check!
  6. Does anyone know the points for BBQ pork ribs? I'm going nuts trying to find them. I've been on Dotti's looking at restaurant after restaurant and found nothing. I even looked on the different food lists and nothing! Help please! I want to stay OP tonight.
  7. I made this last night and my fiance loved it!!! It had the best flavor. We served it with linguine but it would be awesome with rice too. Thanks for sharing this one.
  8. Hey Sky, You know, you could probably make this much lower in points but substituting something for the sausage? Maybe 1/2lb. of turkey sausage??? All in all, it's mostly veggies in this recipe so it's probably the italian sausage that's making it so high in points. Just a thought
  9. Does anyone have the noodle-less lasagna recipe that someone posted? Instead of lasagna noodles you use thinly sliced eggplant that's been dipped in breadcrumbs and pan "fried". I recently moved and can't find my recipe anywhere!
  10. I couldn't find wheat bran either - only wheat germ. Will it make a difference it taste or points??
  11. This sounds good...but I don't have a bundt pan. could I just use a regular cake pan??
  12. When I make boxed stuffing at home, I simply leave out the margarine/butter. I dont' even notice!!! AND it ends up being only 3 points for 1/2 cup.
  13. Gillie


    Does anyone know the point value for saki?? I'm not sure whether to count it as wine or straight alcohol.
  14. I figured I'd be giving some of you all a laugh. I'm making a stuffing recipe with the "day old" light bread. So essentially the bread I bought two days ago should be sufficiently "day old"!
  15. This is going to sound ridiculous but what exactly is "day old" bread?? If I buy a loaf of the light bread and need it to be "day old"...do I literally wait a day? Do I leave it out? I'm sure I'm giving some of you a laugh here but I need help!
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