Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Pumpkin Cranberry Low Fat Muffins September 10, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — lowfatdiva @ 4:37 pm

YUMMMY, that is what these muffins are.  You will hardly be able to tell they are low in fat.  As with any low fat baking item, where you can tell (if you are a  “foodie”) is in the texture.  Low fat baked items will not have the crumbly texture as items that are higher in fat.  But crumbs aside, these muffins are really yummy!

I actually found the recipe in a baking magazine that was called “Cooking Light, Quick Baking”.  Even though the recipes are lighter in fat, I still found ways to make them even lighter, still taste great and yes my critics agree!   Enjoy 🙂

Pumpkin Cranberry Low Fat Muffins

1 1/2 cup flour                                                                                              1 cup white sugar

1 tsp baking soda                                                                                         1/8 tsp. ground cloves

1/4 tsp ground ginger                                                                                1 cup pumpkin

1/2 tsp. baking powder                                                                              1/2 cup low fat or no fat buttermilk

1/2 tsp. cinnamon                                                                                        1/4 cup packed br. sugar

1/4 tsp. salt                                                                                                      2 Tlb. low fat margarine (Blue Bonnet) melted

1/4 cup egg substitute (egg beater)

Preheat oven to 375 for light muffin tin or 350 for dark.  Spray tin of 12 or use muffin cups (I always spray).

Place flour, baking soda and all spices  into bowl.  Use a whisk to mix well.

Combine sugars, egg substitute, low fat/no fat buttermilk (can be no fat if you make your own) and melted margarine in a bowl.  Beat with a mixer until well blended.  Carefully add flour mixture and either mix by hand or on very low so that you don’t over mix your muffins!  Fold in 2/3 cup of dried cranberries (I don’t chop mine but you can if you like).

Spoon into prepared muffin tin.  Depending on our oven (as we all know some ovens are hotter than others), you will bake the muffins for 20-25 min.

Remove muffins from pan and put on rack to cool – serve warm.

Note:  If you make the muffins following the recipe that I gave you, each muffin should only have about 1 gram of fat per muffin!  Not bad considering most muffins have over 20 grams each – OUCH!  If you family does not like cranberries you can add raisins instead or another dried fruit.  But remember if you add nuts or coconut that will increase the fat content.

Email your thoughts/questions or comments to 1lowfatdiva@gmail.com

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Packed Lunch Need Not Be Boaring! September 7, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 6:04 pm

Hello Everyone!  The new school year has started and I’m already hearing people complain about how awful packing lunch is and they can’t find something to fill them up, bla,bla,bla.  Sound familiar????  In this post I’m giving you a idea for a bagel sandwich that will not only fill you up but is only 3.5 grams of fat but you could make it even lower by one adjustment.

On my sandwich the bagel is 1 gm. of fat, I also spread on 1 wedge of Laughing Cow Mozzarella Sun-Dried Tomato & Basil cheese (this is 2 gm of fat), 6 slices of low fat oven roasted turkey breast by Oscar Mayer (.5 gm of fat), lettuce, onion, tomato and some cucumber slices!  Not only does it taste great but it’s extremely low in fat and very filling. You can cut out 2 gm of fat if you choose to use mustard or no fat mayo or even no fat cream cheese on your “bagelwich” I accompany my sandwich with some pretzel thins from the Snack Factory which have no fat at all if you eat the plain ones.  However you can also find the Buffalo Wing flavor and they have only 1.5 gm in each serving of 10.

It’s easy to have a lunch for 5-6 gm of fat and still fill full and satisfied.  You can use a variety of different low fat meats on your bagelwich, you just have to read some labels and find out the numbers.  Once you get hooked, you can easily hook your kids, friends and family 🙂

Enjoy!

Low Fat Bagelwich

Low Fat Bagelwich

Oven Roasted Turkey Breast Bagelwich

 

Fabulous No Fat Fruit Crisp September 1, 2010

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 3:46 pm

Yes, I know that I use the word “fabulous” a great deal but OMG, this dessert is exactly that – F A B U L O U S!  I’m not much of a crisp girl and since I’ve really watched my fat intake, I knew that it was a no-no.  But I did some research on toppings after I learned from my daughter that she really liked fruit crisp!  The topping was the most difficult since as we all know the crisp part involves copious amounts of butter – hello fat content.  But on a website called “Mastercook” someone said you could make your crisp topping with honey instead of the butter.  On  a food show I was watching there was a guy who put his crisp in his smoker in a oven proof skillet – well light bulbs went off and I immediately started writing down my ideas.  I decided to do a peach/blueberry crisp instead of apple and I put mine in my smoker in a cast iron pot that my dad had given me.

The recipe that I”m sharing with you today is what I came up with and it really is delish!  I even served it the first time I made it (which I rarely do – my husband is usually my initial tester)  to some friends and my mom!  The reviews were great and they couldn’t believe the whole dessert was made in my smoker, was fat free and the vanilla frozen yogurt I served on top was also fat free 🙂  I hope you enjoy the crisp as much as we did!

No Fat Fruit Crisp

You will need 6 cups of fresh/frozen fruit of your choice (blueberries, apples, peaches, cherries, etc) but not commercially canned.

1/4 cup of sugar

4-6 Tlb. of flour

2Tlb. lemon or orange zest (using zest from fresh lemon/orange gives a better taste)

Mix all of the above ingredients together in a bowl.

In another bowl mix;

2/3 cup quick oats

2/3 cup brown sugar

1/3 cup flour

cinn. to taste

4Tlb. of honey (you may need a bit more)

Mix these ingredients together and you need to make sure to stir so that all the flour,sugar and oats are incorporated well.  If you put nuts in the topping for the crisp you need to remember that is going to add fat.  Right now there isn’t any fat content in the mix.

If you put the crisp in the oven, spray an oven dish with butter flavored cooking spray, if you put it in the smoker like I did there is no need for spray when you put the mixed fruit into the cast iron pan.  After you have poured the fruit into the prepared pan, take your crisp topping and sprinkle it over the fruit mixture.

Bake in oven at 350 degrees for about 35 min. or until topping has browned and become “crisp”.  The same temp. is used for a smoker.

Let crisp sit for about 5 min. before serving because it will be extremely hot and bubbly.  ENJOY!

If you try this with other fruit email/comment so I can read how things went for you.   1lowfatdiva@gmail.com

 

 
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