Featured Recipe
CRAISIN ALLSPICE MUFFINS
4 Packets Vanilla HEALTH ONE
4 Tbsp. Flour
2 Tbsp. Butter Extract
1/4 cup "craisins"
2 Tbsp. Splenda®
1 ½ tsp. Allspice
1 Tbsp. Vanilla Extract
2 Tbsp. Fat Free Sour Cream
2 ½ Tbsp. Sugar Free Vanilla Pudding
1 cup Diet 7-Up®
1 tsp. Baking Powder
1 tsp. Baking Soda
Mix all together and put into a Pam® sprayed mini muffin tin. Bake at 325° for about 17 minutes.
Archived Recipes
PUMPKIN SOUP
1 Packet Potato soup HEALTH ONE
1 Cup Very Hot Water
½ Cup Canned Pumpkin (butternut squash can also be used)
Dash of McCormick® Vegetable Supreme seasoning
Salt and Pepper to taste
Combine all ingredients in blender and blend for about 1 minute. Use caution as you are blending hot water.
ALMOND JOY CAKE
2 Packets Chocolate HEALTH ONE
1 tsp. Baking Powder
1 tsp. Vanilla Extract
1 tsp. Coconut Extract
½ tsp. Almond Extract
2 Packets Splenda®
1 Tbsp. Sugar Free Chocolate Pudding
Enough water to make cake batter consistency
Mix all ingredients and pour into small cake pan sprayed with non stick spray. Bake at 350 degrees for 33 min. When cool, ice and serve.
PEACH UPSIDE DOWN CAKE
4 packets vanilla meal replacement
2 T. vanilla pudding mix
2 T. self-rising flour
6 oz water
1 T. cinnamon
½ cup sugar free syrup
peach fruit cup/light
Mix cinnamon and syrup, pour into bottom of small baking pan sprayed with PAM. You can use pineapple or pear or mixed fruit in place of the peaches.
Drain peaches and place into pan on syrup mixture. Mix packets, pudding, flour and water together. Pour batter over peaches. Bake at 350 for 23 minutes. While warm invert on plate.
RYE BREAD
1Potato MR
1 tbsp rye flour
1 tsp caraway seeds 1/8 tsp baking soda
1/8 tsp baking powder
1/3 c buttermilk
Preheat oven to 350 degrees. Spray a single serve casserole dish with cooking spray. Mix all ingredients together and pour into casserole dish. Bake for 15-20 minutes or until done.
ZUCCHINI BREAD
- 6 Packets Vanilla HEALTH ONE
- 4 Tbsp. Sugar Free Vanilla Pudding
- ¼ cup Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 Packets Splenda®
- 1 Tbsp. Molly McButter®
- 1 Tbsp. Vanilla
- 1 Tbsp. Walnut Extract
- 1 Tbsp. Cinnamon
- 1 Small Zucchini
- 1 cup Water
Spray loaf pan with Pam®. Heat oven to 350°. Mix all ingredients until mixed. Bake for 30-40 minutes or until toothpick inserted into center comes out clean.
BUTTERY STRAWBERRY WAFFLES:
- 2 Packets Strawberry HEALTH ONE
- 2 tsp. Butterscotch Sugar Free Pudding
- 1/3 cup Water (plus a teeny bit more)
Optional Toppings:
Sugar-Free Syrup, Fresh Berries, Applesauce, Low Sugar or "Simply Fruit"
Jelly
Put in cold Pam® sprayed waffle maker, plug in, and cook until steam starts pouring out around the edges (about 3 minutes). Raise lid to let steam escape, lower lid, and unplug waffle maker. Let them cook as the maker cools down for another 2 minutes. Carefully remove waffles with a spatula.
TOMATO SOUP:
- 1 Packet Potato Soup HEALTH ONE
- 1 Can Basil, Garlic, Oregano-Flavored Tomatoes
- 1 Can Sliced Mushrooms, Drained
- ½ Cup Sautéed Diced Onions
- Italian Spices
Heat the tomatoes and mushrooms in the microwave, and then transfer to a blender. Add the onions, HEALTH ONE, and some Italian spices. Blend until smooth.
GIANT PARMESAN HERB BISCUIT:
- 1 Potato Soup Health One packet
- 2 tsp. parmesan cheese (adds 20 calories)
- 1/2 tsp. dried garlic
- 1/2 tsp. dried onion
- 1/2 tsp. oregano
- 1/2 tsp. dried basil
- 1/2 tsp. baking soda
- 1/3 cup water
Combine ingredients and stir to moisten evenly. Pour batter into a 5oz. ramekin coated with non-stick spray. Place ramekin on a cookie sheet. Bake in a preheated 350° oven for 25 minutes until golden brown. Biscuit should rise to be about 2 inches.
This recipe comes from Starting Point in Cape Girardeau, MO.
SPICE MUFFINS:
- 2 Vanilla Health One packets
- 2 Tbps. of sugar free Vanilla pudding
- 1 egg white
- 1 Tbps. flour
- 1/8 tsp. baking soda
- 1/4 tsp. baking powder
- 2 Tbsp. Splenda®
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4-1/2 tsp. of cloves
- 1/4-1/2 tsp. of nutmeg
- 4 oz. unsweetened applesauce
Preheat oven to 350 degrees. In a mixing bowl, beat one egg white. In a separate bowl, mix all of the ingredients together and add the egg white last. Mix well. Grease a muffin or mini muffin tin with non-stick cooking spray. Fill the cups about 2/3 full and bake 12-15 minutes.
Note: If the batter appears too thick, add a little water.
This recipe comes from Starting Point in Cape Girardeau, MO.
STRAWBERRY LEMON POPPYSEED COOKIES:
Hint: the thicker the batter the higher the cookies rise
Combine all ingredients and bake at 400 degrees for 8-9 minutes.
BLUEBERRY MUFFINS:
Mix ingredients together. Preheat oven to 375 degrees. Grease muffin pans with nonstick spray. Fill each cup 3/4 full, bake for 15-20 minutes.
Makes 12 muffins per recipe: 2 muffins = 1 MR
PUMPKIN MUFFINS:
-
4 packets Vanilla MR
-
1 Tbsp pumpkin pie spice
- 2 Tbsp butterscotch pudding
- 4 Tbsp flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp Splenda®
- 1/4 cup pumpkin (pie filling)
- 1/2 cup water
Mix ingredients together. Preheat oven to 350 degrees. Grease muffin pans with nonstick spray. Fill each cup 3/4 full, bake for 15-20 minutes.
GELATINE POKE CAKE:
-
4 packets Vanilla MR
- 2 Tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 Tbsp Splenda
- 1 Tbsp Vanilla Sugar-Free Pudding
- 1 tsp Vanilla Extract
- 1 Tbsp Butter Extract
- 3/4 cup water
Prepare and use after cake is baked:
- 1 pkg of Sugar Free Gelatin (any flavor)
- 1 cup boiling water
Mix ingredients together. Preheat oven to 350 degrees. Grease pan with nonstick spray. Bake for 15 minutes. Once baked and cooled, poke holes in cake with fork tines. Pour concentrated liquid Gelatin over cake. Allow to cool in refrigerator. Can top with Fat-Free whipped topping. |
