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Full Online Book HomeLearning KitchenLow_fat - Dessert - Fruit-filled Puffs
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Low_fat - Dessert -  Fruit-filled Puffs Post by :alvinphk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2815

Click below to download : Low_fat - Dessert - Fruit-filled Puffs (Format : PDF)

Low_fat - Dessert - Fruit-filled Puffs

1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup

Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside.

In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzo cake meal
and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of
saucepan. Remove from heat and stir in eggs, 1 at a time, stirring thoroughly after each addition.

Drop dough by 12 rounded tablespoonfuls, 2" apart, onto prepared baking sheet. Bake 10 minutes. Reduce heat to 400 F. and bake 10-15 minutes longer, until browned and puffed. Cool completely on rack, then slice in half horizontally.

To fill, fit a pastry bag with 1/4" diameter star tip. Fill bag with whipped topping. Divide fruit evenly among bottom halves of puffs. Pipe or spoon 2 tablespoons topping over each filled half. Place tops on puffs and drizzle 1/2 teaspoon chocolate syrup over each.

Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25 C. Per serving: 178 cal, 5 g pro, 9 g fat, 20 g car,
129 mg sod, 106 mg chol.

Source: "Weight Watchers" magazine, April 1992.
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Low_fat - Dessert -  Glazed Fresh Strawberry Pie Low_fat - Dessert - Glazed Fresh Strawberry Pie

Low_fat - Dessert -  Glazed Fresh Strawberry Pie
Oatmeal Crust: 3/4 cup all-purpose flour 1/2 cup quick-cooking oats 2 T. finely chopped toasted pecans 2 T. packed light brown sugar or white sugar 1/8 t. salt or crushed kosher salt 1/3 cup unsalted butter, melted Strawberry Filling: 2 cups quartered ripe strawberries 1/2 cup water 2/3 cup sugar 2 tablespoons cornstarch 1 tablespoon fresh lemon juice 5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx. Light Cool Whip Preheat oven to 400 degrees. To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended.

Low_fat - Dessert -  Frozen Mud Pie Sandwiches Low_fat - Dessert - Frozen Mud Pie Sandwiches

Low_fat - Dessert -  Frozen Mud Pie Sandwiches
20 pieces chocolate wafer(s), or vanilla wafers 1 1/4 cup coffee-flavored low-fat frozen yogurt, softened 10 tsp fat-free fudge topping Spread 2 tablespoons of frozen yogurt on top of each of 10 wafers. Drizzle 1 teaspoon of fudge topping over each yogurt-covered wafer. Cover with remaining wafers and gently press together to make sandwiches. Wrap each mud pie in plastic wrap and freeze for 1 hour. Yields 1 per serving.