White Chocolate Chip Cookies recipe – 126 calories
Ingredients: 1/2 cup white chocolate chips
1/3 cup white sugar
1/4 cup brown sugar
1 egg yolk
125 g butter, melted
1 1/2 cups self-raising flour
1 teaspoon vanilla essence Preparation:
1. Preheat the oven to 350º F (180º C). Grease or line a cookie tray.
2. Mix together the butter and sugar.
3. Add the egg yolk and vanilla essence, mixing well. 4. Stir in the white chocolate chips and flour.
5. Place teaspoonfuls onto the cookie tray and bake for about 12 minutes.
Servings: 20
Nutritional information for one serving:
Calories: 126
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 23mg
Total carbs: 15.5g
Fiber: 0.3g
Protein: 1.4g
WW points: 3
Ingredients:
1 1/2 ounces pudding rice
1 cinnamon stick
1 ounce caster sugar
2 teaspoons butter
2 3/4 cups low-fat milk Preparation:
1. Preheat the oven to 300° F (150° C).
2. Place the rice, milk and sugar in an oven-proof dish.
3. Top with knobs of butter and add the cinnamon stick.
4. Place the dish in the oven (uncovered), stir once after about 30 minutes and leave for another 1 1/2 hours.
5. Serve hot or cold, according to your preference.
Servings: 4
Nutritional information for one serving:
Calories: 155
Calories from fat: 32
Total fat: 3.6g
Cholesterol: 13mg
Total carbs: 24.5g
Fiber: 0.3g
Protein: 6.4g
WW points: 3
Ingredients: 1 1/2 cups miniature semisweet chocolate chips
2 2/3 cups all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt 1 1/2 cups cups unsweetened cocoa powder
3 1/2 cups sugar
1 tablespoon cinnamon
1 1/4 cups freshly brewed coffee, cooled to room temperature
2 large egg yolks
2 large eggs
3/4 cup oil
1 1/4 cups buttermilk
1 tablespoon vanilla Preparation:
1. Preheat the oven to 325 degrees F.
2. Line some muffin tins with paper liners. 3. In a large bowl, sift together the cocoa, flour, baking soda, baking powder, salt and cinnamon.
4. In a very large bowl, combine the sugar, buttermilk, coffee, egg yolks, eggs, oil and vanilla; beat well with an electric mixer for about 2-3 minutes (until thoroughly combined).
5. Add in the dry ingredients. Beat on medium speed for about 4 minutes (until blended), occasionally scraping the bowl. 6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake in the oven for about 20-25 minutes (or until puffed).
9. Transfer the cupcakes to wire racks and cool completely before frosting.
Servings: 40 cupcakes
Nutritional information for one cupcake:
Calories: 183
Calories from fat: 63
Total fat: 7.1g
Cholesterol: 21mg
Total carbs: 30.4g
Fiber: 1.8g
Protein: 2.5g
WW points: 4
Ingredients:
1 1/4 cups sugar
8 ounces unsalted butter
2 small eggs
2 tablespoons sugar
1/3 cup molasses 1/2 teaspoon vanilla extract
2 1/2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
2 1/2 teaspoons cinnamon 1/8 teaspoon ground black pepper Preparation:
1. Cream the butter until soft.
2. Add the sugar and beat until light and fluffy.
3. Add the eggs and vanilla and eggs and beat until fluffy.
4. Add the molasses and beat until well incorporated.
5. Sift the dry ingredients and add to the mixture, mixing on low speed until it all just comes together.
6. Line a 9×5″ loaf pan with plastic wrap (so that some hangs over the outsides) and press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs, take another loaf pan of the same size, and use it to press the dough flat.
7. Freeze overnight (or until very firm). Unwrap and remove the dough from the pan, slicing the brick into thin slices (no more than 1/8″).
8. Place on a parchment-lined sheet pan and bake in the oven at 350 degrees F for about 12 minutes (until the edges turn dark brown).
Servings: 30
Nutritional information for one serving: Calories: 150 Calories from fat: 58
Total fat: 6.5g
Cholesterol: 26mg
Total carbs: 21.8g
Fiber: 0.5g
Protein: 1.7g
WW points: 3
Ingredients:
2 large eggs
2 1/4 cups flour (10 ounces) 1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dark brown sugar
1/2 cup dried apricots, coarsely chopped (4 ounces)
1 cup pecans, coarsely chopped (4 ounces)
1/4 cup molasses
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons grated orange zest Preparation:
1. Preheat the oven to 350° F.
2. Line a sheet pan with parchment. 3. In a stand mixer, combine the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger and nutmeg; mix thoroughly on medium-low speed.
4. Briefly mix in the apricots and pecans.
5. In a measuring cup, mix the eggs, molasses and orange zest.
6. With the mixer on low, slowly add the egg mixture to the other mixture. Mix for about 1-2 minutes (until the dough starts to come together in clumps).
7. Divide the dough in two parts (about 1 lb each), and form logs about 10 inches by 1 1/2 inch each.
8. Bake on the pan for about 30-35 minutes (until the tops are cracked and spring back when lightly pressed).
9. Let cool on a rack for about 10 minutes.
10. Peel the logs from the parchment and move to a cutting board. Slice diagonally into pieces about 3/4 inch wide. 11. Place the biscotti back on the pan, cut sides down (it’s ok to reuse the parchment) and bake for about 10-20 minutes (depending on how you want them – chewy or crunchy).
12. Let cool completely, then store in an airtight container.
Servings: 24
Nutritional information for one serving: Calories: 141 Calories from fat: 34
Total fat: 3.8g
Cholesterol: 17mg
Total carbs: 25.4g
Fiber: 1g
Protein: 2.3g
WW points: 3
Ingredients:
4 semi-sweet chocolate baking squares, melted
1 cup creamy peanut butter
1/2 cup roasted peanuts, finely chopped
1 egg
1/2 cup sugar Preparation:
1. Melt the chocolate by heating it in a microwavable bowl on high for about 2 minutes (or until it’s almost melted), stirring after 1 minute. Stir until the chocolate is completely melted.
2. Preheat the oven to 325 degrees F.
3. Mix the peanut butter, egg and sugar until well blended. Refrigerate for about 30 minutes.
4. Roll the peanut butter mixture into 18 balls.
5. Place the balls about 2″ apart on an ungreased cookie sheet. Flatten each ball, making a criss-cross pattern with a fork.
6. Bake for about 18-20 minutes (or until lightly browned), then cool for 5 minutes. Remove the cookies from the cookie sheet to a wire rack and cool completely.
7. Dip the end of each cookie into melted chocolate, shaking off the excess. Then dip into the chopped peanuts.
8. Place the cookies on parchment or wax paper which has been placed on the cookie sheet.
9. Refrigerate until the chocolate hardens, then serve.
Servings: 18 cookies
Nutritional information for one serving: Calories: 176 Calories from fat: 112
Total fat: 12.5g
Cholesterol: 11mg
Total carbs: 13.7g
Fiber: 1.7g
Protein: 5.7g
WW points: 4
Ingredients:
1 (15 ounce) can pumpkin
1 1/3 cups flour
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
3/4 cup sugar, divided
1/2 cup firmly packed brown sugar
3 eggs
1 cup old fashioned oats or quick-cooking oat, uncooked
3/4 cup cold butter or margarine
1 tablespoon pumpkin pie spice
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9-inch baking pan with foil (overlapping the sides of the pan with foil so you can easily remove the bars later). Grease the foil lining.
3. Mix 1/4 cup of the sugar, the brown sugar and flour.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in the pecans and oats, reserving 1 cup of the oat mixture.
6. Press the remaining mixture onto the bottom of the pan and bake for about 15 minute.
7. Beat the eggs, cream cheese, pumpkin, remaining 1/2 cup sugar and pumpkin pie spice until well blended.
8. Pour over the crust and sprinkle with the reserved crumb mixture.
9. Bake for about 25 minute
10. Lift from the pan using foil handles; allow to cool completely.
Servings: 24
Nutritional information for one serving:
Calories: 193
Calories from fat: 104
Total fat: 11.6g
Cholesterol: 52mg
Total carbs: 20.2g
Dietary fiber: 0.9g
Protein: 3.2g
WW points: 5
Ingredients:
1 1/2 cups quick-cooking oats
1 (12 ounce) jar raspberry jam
5 semi-sweet chocolate baking squares, coarsely chopped
1/2 cup pecans, chopped, toasted
1/2 cup coconut
1 1/2 cups flour
1 teaspoon baking powder
1 cup light brown sugar, firmly packed
1 cup butter, softened
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9 inch pan with aluminum foil; spray the foil with non-stick cooking spray.
3. In a large bowl, mix the flour, baking powder and brown sugar.
4. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. Add the pecans, coconut and oats, mixing well.
6. Firmly press half of the crumb mixture onto the bottom of the pan.
7. Sprinkle with the chopped chocolate.
8. Spoon the jam over the top, then sprinkle with the remaining crumb mixture.
9. Bake in the preheated oven for about 25-30 minutes (or until lightly browned).
10. Lift from the pan using the foil; let cool completely on wire racks.
11. Cut into bars and serve.
Servings: 32 bars
Nutritional information for one bar:
Calories: 185
Calories from fat: 85
Total fat: 9.5g
Cholesterol: 15mg
Total carbs: 24.8g
Dietary fiber: 1.3g
Protein: 1.8g
WW points: 4
These cookies are incredibly delicious and really healthy too! For an even healthier version, decrease the sugar amount to 1/3 cup (this way the raisins’ natural sweetness will come through).
Oatmeal Raisin Cookies recipe – 135 calories
Ingredients:
1 1/2 cups quick oats
3/4 cup raisins
1/2 cup whole wheat flour or all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon water
1/2 cup wheat germ
1 large egg
1/2 cup sugar
1/4 cup canola oil
2 tablespoons non-fat milk
1/2 teaspoon vanilla
Preparation:
1. Preheat the oven to 350 degrees F.
2. Whip the egg then add the raisins, vanilla and water. Set aside for at least an hour to plump the raisins.
3. Cream together the sugar and canola oil, mixing together well.
4. Mix together the oats, flour, baking soda, salt, sugar and wheatgerm.
5. Add the milk to the raisin and egg mixture.
6. Add the dry ingredients to the raisin and egg mixture, blending well.
7. Using your hands, shape the cookie mixture into little balls, then place them onto an aluminium foil covered cookie sheet.
8. Bake in the oven for about 10-12 minutes (or until the edges are lightly brown).
9. Let cool for at least 5 minutes before serving.
Servings: 16
Nutritional information for one serving:
Calories: 135
Calories from fat: 41
Total fat: 4.7g
Cholesterol: 13mg
Sodium: 122mg
Total carbs: 21.4g
Dietary fiber: 1.9g
Protein: 3.2g
WW points: 3
Ingredients: 1 cup semi-sweet
chocolate chips 1/2 cup
Kahlua (or dark rum)
1/2 cup sugar
1 1/2 cups walnuts, finely chopped
3 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces) 1/2 cup powdered sugar Preparation: 1. Stir the
chocolate chips over simmering water in a double boiler until melted and smooth; remove from the heat. 2. Whisk in the corn syrup and sugar, then the
Kahlua (or dark rum).
3. In a small bowl, mix together the crushed wafers and chopped walnuts; add in the chocolate mixture and mix well.
4. Shape into small balls. 5. Place the
powdered sugar in a shallow bowl. 6. Roll each ball into the
powdered sugar to coat.
7. Place the balls in an air-tight container and refrigerate overnight.
Servings: 40 balls
Nutritional information for one ball:
Calories: 146
Calories from fat: 61
Total fat: 6.9g
Cholesterol: 0mg
Sodium: 45mg
Total carbs: 19.7g
Dietary fiber: 0.8g
Protein: 1.5g
WW points: 3
Ingredients:
3 cups sifted flour
2 egg whites, slightly beaten
1 cup pecans, very finely chopped
1 cup sour cream
1 1/2 cups butter, softened 1/2 cup granulated sugar 1/2 teaspoon cinnamon Preparation: 1. In a small bowl, combine the nuts,
cinnamon and sugar, and
cinnamon. Set aside.
2. In a medium-sized bowl, sift the flour. Cut in the butter until the mixture is crumbly, then stir in the sour cream.
3. Work the dough with your hands or a spoon until it holds together, wrap it in plastic wrap or foil and refrigerate about 6 hours (or overnight).
4. Divide the dough into 4 equal parts (it will be soft and sticky). Work with one part at a time, leaving the rest refrigerated.
5. Sprinkle your work surface with flour, then heavily with sugar. Shape the dough into a ball, rolling out to a round a little larger than 8 inches (the dough should be quite thin).
6. Cut into an 8-inch circle. Refrigerate the scraps.
7. Brush the circle with the beaten egg white and sprinkle with some of the nut mixture.
8. Using a pizza cutter or a knife, cut the circle into 8 equal wedges.
9. Roll each wedge from the wide end, tucking the point underneath. Place 1 inch apart on an ungreased cookie sheet.
10. Repeat with the remaining dough and dough scraps.
11. Brush the tops with egg white and sprinkle with the remaining nut mixture. 12. Bake the
cookies in a preheated 400 degrees F oven for about 15-20 minutes (or until light brown). 13. Remove the
cookies to wire racks and let cool. Store in a tightly covered container for up to 2 weeks.
Servings: 36
Nutritional information for one serving:
Calories: 152
Calories from fat: 101
Total fat: 11.3g
Cholesterol: 23mg
Sodium: 61mg
Total carbs: 11.5g
Dietary fiber: 0.6g
Protein: 1.8g
WW points: 4
Ingredients:
2 slices tomato 1 slice toasted English muffin
2 tablespoons crumbled blue cheese
1 dash Italian seasoning
Preparation: 1. Put the tomato slices on top of a toasted
English muffin (optional: butter the toast if you want).
2. Sprinkle the tomato slices with the crumbled blue cheese and a dash of Italian seasoning (or your own favorite seasoning).
3. Microwave for about 40 seconds (or until the blue cheese begins to melt). Servings: 1
Nutritional information for one serving:
Calories: 131
Calories from fat: 48
Total fat: 5.4g
Cholesterol: 12mg
Total carbs: 14.6g
Protein: 6.5g
Preparation:
1. Cut the bread into 1-inch slices and butter each slice.
2. Mix the rest of the ingredients together.
3. Put about 1 teaspoon of mixture on each slice, and place on baking pan.
4. Bake at 350 degrees F for about 10-15 minutes (or until the mixture has melted and the bread is crispy).
5. Serve immediately. Servings: 12
Nutritional information for one serving:
Calories: 177 Calories from fat: 61
Total fat: 6.8g
Cholesterol: 10mg
Total carbs: 23.2g
Protein: 6g
Ingredients:
1 (10 3/4 ounce) can tomato puree
1 teaspoon olive oil
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup water
Preparation:
1. Combine all the ingredients in a small saucepan over medium heat.
2. Bring to a boil.
3. Reduce the heat and simmer for about 15 – 20 minutes. Servings: 1 cup
Nutritional information for 1 cup:
Calories: 173 Calories from fat: 46
Total fat: 5.2g
Cholesterol: 0mg
Total carbs: 32g
Protein: 5.1g
Ingredients:
1 (16 ounce) package fresh baby carrots
1/3 cup honey
1 cup apple juice
3/4 cup water
Preparation:
1. Combine all the ingredients in a large saucepan.
2. Bring to a boil.
3. Reduce heat; cover and simmer for about 10-14 minutes (or until the carrots are tender). Servings: 4
Nutritional information for one serving:
Calories: 154 Calories from fat: 1
Total fat: 0.2g
Cholesterol: 0mg
Total carbs: 39.8g
Protein: 0.9g
Ingredients:
12 pickled jalapeno chilies 1/2 cup (2 oz.) sharp cheddar chesse, shredded
1 (3 ounce) package cream cheese, softened
12 pimento strips
1/4 cup green onions, sliced
Preparation:
1. Rinse and drain the jalapeno peppers. Slit lengthwise on one side. Remove seeds and veins, leaving stem attached.
2. Beat the cream cheese until fluffy. 3. Beat in the
Cheddar cheese and sliced green onions.
4. Stuff each pepper with the cheese and onion mixture.
5. Arrange on a heatproof serving plate or baking sheet. Bake at 350 degrees F for about 10 minutes (or until the cheese melts).
6. Top each pepper with a pimento strip. Servings: 12
Nutritional information for one serving:
Calories: 73
Calories from fat: 40
Total fat: 4.5g
Cholesterol: 12mg
Total carbs: 6.5g
Protein: 3g
Ingredients:
3 potatoes, peeled and cubed (about 3 cups)
2 cups chopped cabbage
1/2 cup shredded carrots
1 (14 1/2 ounce) can chicken broth
1/2 cup milk
2 teaspoons chopped fresh dill or
1/2 teaspoon dried dill weed
salt, to taste
pepper, to taste
Preparation:
1. In medium saucepan, combine the potatoes and broth; bring to a boil.
2. Reduce the heat, cover and simmer for about 8 minutes (or until tender).
3. Cool slightly.
4. Place 1 cup of the potato mixture in a blender,.
5. Add milk, cover and blend for 30 seconds.
6. Return to saucepan; stir in the remaining ingredients.
7. Cook over medium heat for about 5 minutes (or until cabbage is crisp-tender). Servings: 5 cups
Nutritional information for one serving:
Calories: 139 Calories from fat: 14
Total fat: 1.6g
Cholesterol: 3mg
Total carbs: 26.4g
Protein: 5.7g
Ingredients:
4 lbs shredded cabbage
1 large carrot, shredded
1/2 sweet red pepper, shredded
1/2 green pepper, shredded
1/2 white onion or red onion, shredded
1 celery rib, shredded
For the dressing
2 ounces sour cream 3 fluid ounces apple cider vinegar
1 ounce Kraft mayonnaise
2 ounces ketchup
3 ounces French prepared mustard
1/2 tablespoon coarse salt
1/2 cup granulated sugar
1/4 teaspoon cayenne pepper
Preparation:
1. Shred the vegetables and toss them together.
2. In a sauce pot over low heat, place in the mustard, mayonnaise, sour cream, ketchup, vinegar, salt and pepper (don’t add the sugar yet).
3. Bring all to a low boil.
4. Remove from heat.
5. Pour the warm mixture on top of the veggies, and toss well.
6. Sprinkle the white sugar on top; toss again well.
7. Cover and chill until ready to serve. Servings: 10
Nutritional information for one serving:
Calories: 127 Calories from fat: 24
Total fat: 2.8g
Cholesterol: 3mg
Total carbs: 25.3g
Protein: 3.5g
Ingredients:
2 tablespoons sweet red peppers
1-4 chipotle chile in adobo (with or without the seeds)
1/2 teaspoon fresh cracked black pepper 1 teaspoon sweet paprika (or hot paprika)
1 small onion, chopped
1 tablespoon cilantro or parsley
1 cup low-fat plain yogurt
1 cup mayonnaise
1 teaspoon cumin powder
1/2 teaspoon salt (or to taste)
1 tablespoon sugar
Preparation:
1. Place all the ingredients in a blender or food processor, and blend until will pureed.
2. Pour lightly over a salad, use as a dip or top a grilled chicken, pork or fish dish. Servings: 30
Nutritional information for one serving:
Calories: 42
Calories from fat: 24
Total fat: 2.7g
Cholesterol: 2mg
Total carbs: 4.2g
Protein: 0.5g
Cinnamon 
Gingerbread
