Guilt-Free Chocolate Chip Scone Recipe. HG's Very Own Chocolate Chip Scones Chipping In! No more mornings spent staring longingly at the glass pastry case at the coffee shop. Make a batch of these chocolate-studded scones ASAP! Ingredients: 1/3 cup light whipped butter or light buttery spread (like Brummel & Brown) 1 cup whole-wheat flour 1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative 1/4 cup old-fashioned oats 2 tsp. baking powder 1/8 tsp. cinnamon 1/8 tsp. salt 1/3 cup no-sugar-added applesauce 3 tbsp. low-fat buttermilk 3 tbsp. mini semi-sweet chocolate chips Directions: Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. Preheat oven to 400 degrees. To make the scones, in a large bowl, combine flour, Splenda, oats, baking powder, cinnamon, and salt.
Cut frozen butter into very small cubes. Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 inch thick. Let cool completely. PointsPlus® value 5* Make Your Own Healthy Granola. By +Janice D'Agostino on Mar 01, 2013 10:00 AM in Recipes We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. - Michelle Obama Sophiemonroe14 asked me for a granola recipe.
I gave her these three recipes that include Calorie Count nutrition links: Linda’s Granola, Janette’s Vegan Granola, and Buggy’s Granola. Then I got to thinking about granola. While tasty, it can be high in fat, calories, and sometimes sugar. How does a calorie counter allow granola into a weight loss and maintenance lifestyle? When you make it yourself, you are in control. Laura’s Crunchy Almond Butter Granola Bars This recipe, cut the fat by nearly half of the sample granola above, received a nutrition grade of a B-, and clocked in with 120 calories per bar.
Ingredients: 3 1/2 T chunky almond butter 3 T honey 3 1/2 T pure maple syrup 1 T vanilla 1 T brown sugar 1/2 cup bran cereal 1-2 t cinnamon. Co. Earlier this week we rounded up some of our favorite healthy recipes for on-the-go snacking and it really made us want to whip up some healthy treats of our own. We gave ourselves quite an ambitious goal – to create a healthy chocolate chip cookie that could rival the Nestle Tollhouse Chocolate Chip Cookie recipe.
Boy, were we surprised… On our very first try we whipped up something amazing that our taste testers went wild for. Not only that, these cookies are butter-free, gluten-free, and can be made vegan by excluding the egg whites and using dairy-free chocolate chips such as Ghiradelli or Guittard. Ingredients (Makes 28 cookies) - 1 can chickpeas (garbanzo beans), rinsed and drained - 2 egg whites - 2 teaspoons vanilla extract - 1/4 cup light coconut milk - 1/4 cup honey - 2 tablespoons almond butter - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1 cup quick-cooking oats - 1/2 cup chocolate chips Drop cookies by the tablespoon onto a sheet pan. Low Fat Pumpkin Bread With Pepitas. The day was cool and crisp, perfect for baking pumpkin bread and the sweet scent of pumpkin spices that warmed my kitchen made me realize just how much I love October. This bread is super moist and low fat, without all the added fat you usually find in store bought quick breads.
If you can't find canned pumpkin, make your own or use butternut squash instead. Low Fat Pumpkin Bread With PepitasSkinnytaste.comServings: 16 slices • Serving Size: 1/2 inch thick slice • Points +: 3 pts • Smart Points: 4Calories: 103 • Fat: 2.2 g • Protein: 2.1 g • Carb: 18.7 g • Fiber: 0.7 g • Sugar: 10.2 g Sodium: 280.5 Ingredients: 1 1/2 cups pumpkin puree (homemade or canned)1 1/4 cups unbleached all purpose flour3/4 cup sugar 1 tsp baking soda2 tsp pumpkin pie spice1/2 tsp nutmeg 1/4 tsp cinnamon1/4 tsp salt2 tbsp vegetable oil2 large egg whites1 1/2 tsp vanilla extractbaking spray2 tbsp pepitas Directions: Preheat oven to 350°. Add flour mixture, then blend at low speed until combined.
2-Ingredient Oatmeal "Cookies" I made these last night, and my husband BEGGED me to make them again for breakfast. They tasted more like banana nut bread than cookies, but we still loved them regardless. My toddler even loved them. So it was pretty good. Here is the original recipe, and then I"ll tell you what additions I made. 2 - Ripened Bananas 1 - Cup Quick Oats -Preheat oven to 350 -Smoosh the bananas up real nice, then throw your oats in there, mix it up good. -Drop out onto parchment paper or well greased cookie sheet (I used parchment paper) -Cook 10-15 minutes or until they start to brown and are a little firm to the touch. You can add anything you want to these cookies--Raisins, chocolate chips, walnuts, etc etc. This morning, after trying the recipe last night, I added cinnamon to the mixture, and I also formed it more into a bar shape and cut them into squares instead of dipping them out.
Hope everyone enjoys!