Lowfat--a day late

[Guest guest]

I didn't have time yesterday to post these tried and true lowfat recipes.

The muffins are in the oven now because I'm supposed to bring something

" healthful " to a meeting this morning and selected them because I had all

the ingredients in the house. There is no oil in them which makes them

relatively " healthful. "

 

Vanilla Rice Pudding

Choco Lowfat Muffins

 

 

 

* Exported from MasterCook *

 

Vanilla Rice Pudding

 

Recipe By : Vegetarian Times Magazine, June 1999, page 8

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked brown rice or white rice

8 ounces low fat vanilla yogurt

1/2 cup raisins

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

 

If using freshly cooked rice, cool for 5 minutes in pan, then stir in

remaining ingredients. If using left over rice, warm in microwave, then

stir in remaining ingredients. Pack into custard cups or a serving bowl

and serve warm or cold.

 

Per serving: 240 CAL., 5G PROT.; 2G TOTAL FAT (1G SAT.FAT); 52G CARB.;

4MG CHOL.; 44MG SOD.; 1G FIBER.

 

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Nutr. Assoc. : 2801 5414 0 32855 0

 

* Exported from MasterCook *

 

Choco Lowfat Muffins

 

Recipe By : Hershey's Light & Luscious Desserts

Serving Size : 14 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups all-purpose flour

3/4 Cup granulated sugar

1/4 Cup unsweetened cocoa powder

- regular or European style

2 Teaspoons baking powder

1 Teaspoon baking soda

1/2 Teaspoon salt

2/3 Cup vanilla yogurt, nonfat

2/3 Cup skim milk

1/2 Teaspoon vanilla extract

powdered sugar -- optional

 

Variation: add 1/4 cup chocolate chips.

 

Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a

medium bowl, stir together the flour, sugar, cocoa, baking powder, baking

soda and salt. Stir in the yogurt, milk and vanilla extract just until

combined. Do not beat. Fill the muffin cups 2/3 full with batter. Bake

for 15 to 20 minutes, or until a toothpick inserted in the center comes out

clean. Cool slightly in the pans on wire racks. Remove from the pans.

Sprinkle powdered sugar over the tops of the muffins, if desired. Serve

warm. Cover and store at room temperature, or freeze in an airtight

container for longer storage.

 

Originally from the Eat Lowfat Mailing List

 

 

 

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schuller