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  1. I saw this thread and couldn't fight the urge to tell you about my PB experiment. I took 2 T. natural PB and combined it with 4 T. FF ricotta cheese. I just mushed in together with the back of a spoon. It made it 1 pt per Tb. The interesting thing is that it increases the protein to more than the fat content (I don't have the figures here and I am out of ricotta cheese to figure it again). I add a little spenda to it too. The taste--well, not overly PBtery but not bad. I'm interested in trying this whipped thing with it. Maybe only add an equal amount of ricotta cheese and the water. I've always had a hard time counting PB as a protein when it is so high in fat.
  2. Tanya344

    Garbanzo Cake

    Has anyone ever heard of this? I found it in a Mexican cookbook my mother-in-law sent me. It doesn't have any flour in it so it is perfect for the gluten sensitive. 2 15 oz cans of garbanzo beans (chickpeas), drained 8 oz egg substitute 1 cup splenda 1 tsp baking powder 2 tsp ground cinnamon grated zest and juice of 1 orange cinnamon and sugar for sprinkling Preheat the oven to 350. Pull the skins off of the drained beans (this is really the only time comsuming part). Put the beans in a food processor and cho until smooth. Spoon the puree into a bowl and add the egg sub, splenda, baking powder cinnamon, orange zest, and orange juice. Grease a 1 pound loaf pan (I used butter flavored pam and it stuck a little, maybe sprinkle it with soy flour?). Pour in mixture and bake for 90 minutes or until a toothpick inserted comes out clean. Let it sit in pan for 10 minutes then remove to a wire rake, sprinkle with cinnamon and sugar (I used 10X powder and didn't add any points for what lttle I used) and cool completely before serving. It will be more like a bread pudding than a cake. Serve it with pineapple or mango and a little yogurt. It is really good!! I counted the whole thing as 12 points, so ever how many slices you get....
  3. I tried them in the pressure cooker last night. I put 1 cup of water in the bottom and put in the vegetable tray. I quartered the potatoes and put them in. Brought the pressure up and cooked for 8 minutes (the pressure cooker suggested 7-10 minutes) and brought the pressure down quickly (under tap water). They turned out fine for what I needed them for--I served turkey chili over them. This would also work well for mashed potatoes (which is what I am going to use the leftovers for tonight). Gillie, thanks for the crockpot idea too!
  4. Has anyone thought of or seen a receipe for baked potatoes in a pressure cooker? I've seen creamed potato receipes but not baked. Also, has anyone come across a good low fat pressure cooker cookbook. And one more thing, I've come across a receipe for cheesecake in a pressure cooker but it specifically says not to use the lower fat versions of cream cheese, etc because the higher water content would keep it from setting up. I thought of trying it and adding a little knox geletin or do you think that would be gross. I hate to waste cream cheese if it sounds like a bad idea. Please share your thoughts.
  5. Just an FYI for those who are interested in using splenda to reduce the pts of this receipe further: This is what I can up with: * Exported from MasterCook * Cocoa Fudge Cookies (1 points) Serving Size : 24 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour, white whole wheat, King Arthur 1/4 tsp baking soda 1/8 tsp salt 5 tablespoons butter 7 tablespoons unsweetened cocoa 2/3 cup splenda, granular 1/3 cup packed brown sugar 1 tablespoon honey 1/3 cup 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, splenda and brown sugar (mixture will resemble coarse sand). Add honey, 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. Description: ""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."" Source: "new Cooking Light magazine" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 3g Fat (38.7% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 53mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. The Splenda website suggests reducing the liquid by 1/2 tbsp but I don't know if that should come out of the butter or the yogurt. For more info on cooking with splenda go to www.splenda.com. And let me know how these come out. I probably won't make them for a while because cookies are such a bad trigger for me. But I have had good success using Splenda up to this point in cookies and muffins. To me its wortha try to be about to have 2 cookies for the price/points of 1.
  6. * Exported from MasterCook * Turkey Meatloaf Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey 2/3 cup soybeans, roasted and unsalted, Trader Joes -- ground 1 cup carrots -- shredded 7 ounces stewed tomatoes -- pureed and strained 1 1/2 cups mushroom -- chopped fine 1 tablespoon tomato paste 1/4 cup egg substitute, better'n eggs liquid 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1/2 cup salsa -- divided Preheat the oven to 350. Combine all ingredients in a large bowl, except the salsa (puree the stewed tomatoes and push through a fine sieve until most of the juice is gone, then add). Put the mixture in a loaf pan and spread 1/2 c of the salsa on top. Cook for 30 minutes. Spread last 1/2 c of the salsa on the meatloaf and cook an additional 30-35 minutes or until a thermometer reaches 165 degrees. 1 slice = 3 points - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 7g Fat (40.3% calories from fat); 15g Protein; 9g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 298mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.
  7. I renovated this receipe after trying it at a party. Enjoy!! Batter: 3/4c. egg substitute (3) 1/4c. granular sugar (4) 1/4c. Splenda (0) 1 c. canned pumpkin (0) 1 tsp. salt 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground cloves 3/4 c. King Arthur's white wheat flour (3) Preheat oven to 375 degrees. Line cookie sheet with wax paper and spray the paper with cooking spray. Pour batter onto wax paper, spread it evenly and cook for 15 minutes. When finished cooking and while still hot, turn the cake over into a tea towel and remove the wax paper. Roll the cake up tightly in the tea towel being careful not to split or crack the cake. Let it cool completely. In the meantime: Filling: 6 oz. 1/3 less fat cream cheese (12) 1/4 c. 1% plain yogurt (1) 1 tsp. vanilla extract 2 tbsp. canned pumpkin (0) 1/2 c. powdered (10x) sugar (4) Beat these ingrediants together until smooth. Unroll the cake and spread the cream cheese filling inside and roll back up. Cut into 10 pinwheels and enjoy. Can be refridgerated for a couple of weeks or frozen for up to 3 months. 10 servings (1 pinwheel) 3 points per serving
  8. Thanks, Lauradee. I love salmon and am always looking for new receipes. Just thought I'd put this out there: I found a new way to cook salmon and it is quick and a lot less mess. Just put salt (if you want) and lemon juice on it and stick in the microwaze for about 4 minutes on HI or until it flakes. Of course you can put herbs or whatever on it (I've put tarragon). I just had no idea that salmon would be good cooked this way!!
  9. I love indian/pakistani food so I tried to make a variation of lassi tonight. 1 cup 1% plain yogurt (2) 1/2 cup fruit--I used canned tropical fruit in light syrup (1) 1 tsp splenda (more if needed) mix in blender and enjoy notes: I used the canned fruit because I didn't have fresh mango or papaya. I included a small bit of the syrup (it is included in the nutritional information calculations) to keep it from thickening but if I had used fresh fruit I would use a couple of ice cubes. Crushed cardamom is a traditional addition, too. Tanya
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