Apple Cobbler 2 points
Serving Size : 4
2 slices whole wheat bread
1/3 cup nonfat dry milk powder
1/3 cup water sugar substitute to equal 2 tsp sugar
1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
2 small apples -- pared and sliced
2 teaspoons brown sugar -- firmly pack
1.In blender container,combine all ingredients except apples and sugar; process untilwell blended.
In each of four 10-ounce custard cups,arrange 1/4 of the apple slices;top each with 1/4 of the bread mixture,then sprinkle each with 1/2 teaspoon sugar.
Microwave on High (100% power)4 1/2-5 minutes or until hot and sugar is bubbly.
Serving size (1 custard cup)According to the magazine:Per serving: 92 Cal, 4g Pro, 1g Fat,18g Carb, 94mg Sod, ?g Fiber Each serving provides:1/2 Brd, 1/2 Fruit, 1/4 Milk,10 Opt.Cal.Weight Watcher Points: 2Using MC nutritional analysis to get fibergrams: 3.3Weight Watcher Points: 1 Apple Pecan Pancakes (2.5 PTS) 1 cup flour 2 tablespoons brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 3/4 cup skim milk -- plus 2 tablespoons skim milk 2 eggs -- separated 1 teaspoon vanilla extract 1/2 cup apples, peeled -- chopped fine 1/2 cup chopped pecans Apple Spice Syrup In a bowl, combine flour, brown sugar,baking powder, salt and cinnamon. Stir in milk, egg yolks, and vanilla. Add apple and pecans. Beat egg whitesuntil stiff peaks form; fold into batter.Pour batter by 1/4 cupfuls onto ahot greased griddle or skillet.Turn when bubbles begin to form and the edges are golden. Cook until the secondside is golden.Serve with Apple Spice Syrup.
Per serving: 100 Calories; 4g Fat (36%calories from fat);3g Protein; 13gbCarbohydrate;36mg Cholesterol; 170mg Sodium; 0.8 g fiberFood Exchanges: 1/2 Starch/Bread; 1/2 Fat Apple Streusel Cake (5 PTS) 1 box Snackwell Yellow Cake Mix 2 egg whites 1 can apples in water -- NOT PIE FILLING! 3 tablespoons all-purpose flour 3 tablespoons sugar 2 teaspoons cinnamon 1 tablespoon margarine(reduced fat does not work)Preheat oven to 350 degrees. Make cakebatter(egg substitute can be used). Pourbatter in a 9x9 square pan or round cakepan sprayed with nonstick spray. Takeapple pieces and arrange on top of batter,pushing them lightly into the batter- -about half of the can is enough. Sprinkle streusel topping, made from last 4 ingredients, over the apples. Cook about 25 minutes or until a toothpick comes out clean. Let cool and serve with light cool whip that has been mixed with cinnamon!!This cake is moist and delicious andmakes 6 generous servings. Per serving: 46 Calories (kcal);trace Total Fat; (1% calories from fat);g Protein;10g Carbohydrate;0mg Cholesterol;19mg SodiumFood Exchanges: 0 Grain(Starch);0 Lean Meat;0 Vegetable; 0 Fruit; 0 Fat;1/2 Other Carbohydrates Apple-Walnut Muffins (3 points) 2 cup Flour2 teaspoons Baking powder1 1/2 teaspoons ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon Salt4 egg whites2/3 ccup apple juice, from frozen concentrate1/3 cup reduced-calorie margarine1 teaspoon Vanilla2 medium Apples1/2 cup chopped walnutsPreheat oven to 350. Peel, seed, and finelychop apples. Grease 12 muffin cups or linewith paper liners; set aside. Combine dryingredients in medium bowl. Combine andadd eggs, apple juice concentrate, meltedbutter, and vanilla; mix just until dryingredients are moistened. Stir in apple andwalnuts. Spoon batter into prepared cups,filling each cup 3/4 full.Bake 25 minutes, until golden brown.Let stand in pan on wire rack 5 minutes.Remove from pan.Serve warm or at room temperature.Cooled muffins may be wrapped securely andfrozen up to 3 months.Nutrition information per muffin:199 calories, 4 gm protein, 25 gm carbohydrate,9 gm fat, 49 mg cholesterol, 183 mg sodium,1/4 diabetic starch/bread exchange,1-3/4 diabetic fat exchange, 1/2 diabetic fruit exchange.