Posts tagged with: Flour

Crustless Lowfat Pumpkin Pie

Appetizer - Pao de Queijo ...
Image by panduh via Flickr

Ingredients:
* 2 eggs
* 12 ounce can skim evaporated milk
* 15 ounce can pumpkin
* 1/3 cup white sugar
* 1/3 cup brown sugar
* 1/2 tsp ginger
* 1/4 tsp nutmeg
* 1 tsp cinnamon
* 1/4 cup flour

Directions:
Mix all ingredients together.
Pour into 9″ pie pan coated with vegetable spray.
Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean.
Refrigerate overnight to chill.

Recipe courtesy of Best Recipes

Notes: Top with whipped light cream

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Ginger Sweet Potato Muffins

Image by Jennie R. F. via Flickr

Ingredients:
# 1/2 cup salted butter
# 3/4 cup brown sugar, firmly packed
# 2 large eggs
# 3/4 cup mashed sweet potatoes
# 1 teaspoon freshly grated ginger root
# 1 1/3 cups all purpose flour
# 1/4 teaspoon baking soda
# 1 teaspoon baking powder
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1/2 teaspoon ground allspice
# 1/2 cup coconut milk
# 1/2 cup minced crystallized ginger

Directions:
Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray.
Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
Add eggs and continue to beat until mixture is very fluffy.
Add mashed sweet potatoes and grated ginger root and beat at medium until blended.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
Fold in half of flour mixture.
Stir in coconut milk.
Fold in remaining flour mixture and crystallized ginger.
The batter should be smooth, but be careful to not over mix.
Fill prepared tins halfway with batter.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes.
Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

Recipe courtesy of Better Recipes

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Blueberry bran muffins

Old Phosphate Baking Powder tin
Image by gordasm via Flickr

Ingredients:
1/4 cup wheat bran
3 tablespoons honey
2 teaspoons vegetable oil (you can use the same amount of applesauce if you want an even lower fat content)
1/4 cup boiling water
1/2 cup whole wheat or whole wheat blend flour
2 tablespoons quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
1/3 cup fresh or frozen (thawed and well drained) blue berries

Directions:
1. Heat oven to 400 degrees. Spray 6 medium muffin cups with cooking spray.
2. Stir bran, honey, oil/applesauce and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffin cups 2/3 full.
3. Bake 15-20 minutes or until golden brown.

1 Muffin: Calories 100 (Calories from fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 190mg; Carbohydrate 20g (Dietary fiber 3g); Protein 3g

Recipe courtesy of Betty Crocker

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Peach Oven Pancake

BETTY CROCKER COOK BOOK
Image by Lulu Vision via Flickr

Ingredients:

  • 1/3 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 2 medium fresh peaches, peeled and sliced or 2 cups frozen sliced peaches, thawed and drained
  • 2 tablespoons hig-fiber cereal, crushed, if desired

Directions:1. Heat oven to 400 degrees. Spray round nonstick baking pan, 8×1.5 inches, with cooking spray. Heat pan in oven.2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunked pancake center; sprinkle with cereal. Serve warm.1 Serving: Calories 305 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 215mg; Sodium 410mg; Carbohydrates 51g (Dietary fiber 4g); Protein 14gRecipe courtesy of Betty Crocker

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