Ingredients
3-1/2 cups water
1/2 cup chopped dried apricots
1/3 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
2 cups Quaker Oats (quick or old fashioned, uncooked)
Preparation
In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil.
Stir in oats; return to a boil.
Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally.
Let stand until desired consistency.
Serves
4 servings
Notes, Tips & Suggestions
Cook’s Tip: If desired substitute raisins, dried peaches or pears, dried cranberries or blueberries, dried apples, dates or diced mixed dried fruit for apricots.
Nutrition Information (1 cup):
Calories: 190 Total Fat: 2g
Cholesterol: 0mg Protein: 4g
Carbohydrates: 41g Sodium: 5mg
Share and Enjoy:
(Read the rest of this article at the following article source link for the full story)
Ingredients
1 medium apple, Fuji or Gala, peeled, cored and cubed
1 teaspoon ground cinnamon
2 teaspoons Splenda® or other low calorie sweetener
1 teaspoon vegetable oil
2 teaspoons lite maple syrup
1 cup Daisy Brand Cottage Cheese
6 3 1/2-inch whole wheat pancakes, frozen
2 fresh mint sprigs
Preparation
Combine apple, cinnamon and sweetener. In small pan, heat oil and saut? apple mixture over medium heat 2 minutes. Add maple syrup and cook additional minute.
Fold mixture into cottage cheese, being careful not to over mix.
Heat pancakes per package instructions.
To serve, place 1 hot pancake on plate and layer cottage cheese mixture between pancakes evenly, 3 pancakes per serving. Top with cottage cheese mixture, a drizzle of maple syrup and a fresh mint sprig.
Serves
Serves 2
Share and Enjoy:
(Read the rest of this article at the following article source link for the full story)
Ingredients
FILLING
4 cups thinly sliced peeled apples(about 4 medium)
2 cups fresh or frozen blueberries or sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
TOPPING
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
2 tablespoons all-purpose flour
Preparation
Heat oven to 350°F. Spray 8-inch square glass baking dish with nonstick cooking spray.
For filling, combine all ingredients in large bowl; stir until fruit is evenly coated. Spoon fruit into baking dish.
For topping, combine all ingredients in medium bowl; mix until crumbly. Sprinkle evenly over fruit.
Bake 30 to 35 minutes or until apples are tender. Serve warm with yogurt if desired.
Serves
9 servings
Nutrition Information (1/9 of recipe):
Calories: 220 Total Fat: 7g
Cholesterol: 0mg Protein: 2g<br…
(Read the rest of this article at the following article source link for the full story)
Ingredients
1 cup Fiber One(r) original bran cereal
2 egg whites or 1 egg, slightly beaten
1/4 cup vegetable oil
2 containers (6 oz each) Yoplait(r) Original French vanilla yogurt
1 1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup fresh blueberries or raspberries
Preparation
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In medium bowl, stir together egg whites, oil and yogurt. Add crushed cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Serves
12 muffins
Notes, Tips & Suggestions
High Altitude…
(Read the rest of this article at the following article source link for the full story)
Ingredients
1 medium sweet potato (yam) or 1 (15-ounce) can sweet potatoes, drained and mashed
3 cups all-purpose baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla
Preparation
Place fresh* sweet potato and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain, peel and mash.
Preheat oven to 450°F. In large bowl, combine baking mix, sugar, cinnamon, nutmeg and pecans. Add yams, milk and vanilla, mixing until well combined. Roll on floured surface to 1-inch thick.
Cut with 2-inch cutter or glass and place on baking sheet. Bake 10 to 12 minutes or until golden.
Serves
Makes 1 1/2 dozen biscuits.
Notes, Tips & Suggestions
*Canned sweet potatoes are precooked
For another way to enjoy these biscuits, cut yam pecan biscuits in half, spread with honey-mustard sauce and place sliced ham inside.
Share and… (Read the rest of this article at the following article source link for the full story)
Ingredients
1 cup Quaker oats (quick or old fashioned, uncooked*)
1/2 teaspoon salt
2 egg whites or 1 egg, lightly beaten
1 cup whole wheat flour
1 cup fat-free milk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/3 cup toasted wheat germ
2 teaspoons baking powder
1/4 cup apricot fruit spread, plus additional for glaze
1-1/2 teaspoons grated orange peel
1 teaspoon ground cinnamon
Oats, for topping
Preparation
Heat oven to 400°F. Place paper muffin liners in 12 regular muffin cups; set aside.
In large bowl, combine oats, flour, brown sugar, wheat germ, baking powder, orange peel, cinnamon and salt; mix well. Combine egg whites, milk and oil; mix well. Add to dry ingredients all at once; mix just until blended. (Batter will be thin.) Fill each prepared muffin cup 1/3 full with batter. Carefully spoon 1 teaspoon apricot fruit spread in center of each muffin cup. Spoon remaining batter over fruit spread, dividing evenly. Sprinkle each filled muffin cup with oats.
Bake 20 to 22…
(Read the rest of this article at the following article source link for the full story)
Ingredients
1 package (7-8.5 oz.) blueberry muffin mix
Ingredients to prepare muffin mix
1/2 teaspoon grated orange zest
1/2 cup fresh or frozen raspberries (do not thaw berries if frozen)
Preparation
Preheat oven to 400°F. Spray Silly-Feet! Silicone Baking Cups with vegetable pan spray or line standard muffin pan with baking liners.
In large bowl, blend muffin mix with ingredients needed to prepare mix; mixture will be slightly lumpy. Gently stir in orange zest and raspberries; spoon into prepared baking cups.
Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool in baking cups. Serve warm or at room temperature. Insert Fun Pix with pictures and serve.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh mashed cooked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
3/4 cup light brown sugar
1/4 cup canola oil
1/2 cup orange juice
1 egg, beaten
1 tablespoon grated orange rind
1/2 cup nonfat plain yogurt
1 1/2 cups cranberries, coarsely chopped
Preparation
Preheat oven to 400°F. Use nonstick cooking spray on or paper-line muffin tins.
In bowl, combine flour, baking powder, baking soda and cinnamon. In separate small bowl, combine sweet potatoes, brown sugar, oil, orange juice, egg and orange rind. Add orange juice mixture and yogurt to dry ingredients, stirring just until moistened. Fold in cranberries.
Spoon batter into prepared muffin tins, filling about three-fourths full. Bake 20 to 25 minutes or until done.
Serves
Makes approximately 18 muffins
Nutritional analysis per muffin:
Calories: 153 Total Fat: 4g<br…
(Read the rest of this article at the following article source link for the full story)
Ingredients
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoons baking powder
Dash salt
2 eggs
3 tablespoons canola oil
2 tablespoons milk
1 (15-ounce) can sweet potatoes, drained and mashed, or 1 cup cooked and mashed fresh sweet potatoes
Preparation
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato. With fork, stir together moist and dry ingredients, just until combined.
Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick. Cut into biscuits using 1 1/2-inch cookie cutter.
Place biscuits on prepared baking sheet. Bake 12 to 15 minutes or until golden brown and cooked through.
Serves
Makes 12 biscuits
Share and Enjoy:
(Read the rest of this article at the following article source link for the full story)
Ingredients
1 egg or 1/4 cup fat-free egg product
1 1/2cups all-purpose flour
1 1/2cups Whole Grain Total cereal, slightly crushed (1 cup)
1/3 cup sugar
1/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 container (6 ounces) lemon fat-free yogurt (2/3 cup)
1/2 cup fresh or frozen (partially thawed) raspberries
Preparation
Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Serves
10 muffins
1 Muffin:
% Daily Value: Vitamin A 2%, Vitamin C 10%, Calcium 30%, Iron 25%
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
Recipes reproduced by permission from Win at Weight Loss: A Healthy…
(Read the rest of this article at the following article source link for the full story)
Subscribe
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients