Recipe from Crazy MomCat

This is a regular side dish/dessert at my house. It’s a Weight Watchers recipe, so it is also guilt free! (Unless you put it on top of ice cream, which I have tried on occassion. Ha!) It reheats great or is good cold the next morning and I’ve also made the recipe with pears and it was good too. Enjoy!!!

I guess I must be on a custard kick, or maybe it just satisfies my hunger for something sweet. I tried altering a recipe this morning to make just one dish of custard, and it was very good. Creamy with great flavor.

Nancy’s Custard for One

one egg
1/3 – 1/2 cup skim/non-fat milk
1 tsp. honey
few drops of vanilla
pinch salt
sprinkle of cinnamon

Whisk all ingredients together (reserve cinnamon) until honey is well dissolved and mixture is foamy. Pour into greased custard dish and sprinkle with the cinnamon. Set in pan of hot water in 325° oven and bake for 30-40 mins. (I found custard slightly undercooked for me at 30 mins) Serves: 1

Total calories: 120; 5g fat

6 apples

2-3 T lemon juice

1 t cinnamon

Core and slice apples (peel them, if you don’t like the hearty “left the peels on” look). Combine apple slices, lemon juice and cinnamon in blender and blend until smooth. It may take a little stirring at first.

This makes a wonderful treat, and you wouldn’t believe you didn’t add sugar to it. We eat it as dessert! You can also add a little allspice for a change of pace. And, since the apples aren’t cooked, you still get all of the enzymes, etc, from the fresh fruit.

Contributed by Nancy

I got this from cooking light and it is so yummy!

1.5 C frozen blueberries or blackberries ( I used blueberries)

1C refrigrated Mango slices (Del Monte)

1 C (6.5 ounces) low fat tofu ( like Silken Soft)

1 C Orange juice

3T honey

Combine all ingredients in blender. Blend until smooth. 4 servings. (serving size 1 cup).

Can keep in fridge for up to one day. Stir first.

Calories 155. (4% from fat) Fat: .8 g (sat .1, mono .2g, poly 4g), Protien: 4g. Carb 35.9, Fiber 3.7, Chol O, Iron 1 mg, Sodium 39 mg, Calc 44 mg.

This is amazing. I would cut back on the honey in future recipes. That will save on calories and reduce sugar. I think I would do 1T or 1.5 T.

I found this recipe on the net and made it for dinner this evening. It was creamy smooth and delicious and not a calorie-expensive dessert at all. I think it would also be good for breakfast, especially if you made it ahead. I cut the recipe in half this evening.
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1 1/2 cups egg whites (equivalent to 6 eggs)*
1/4 cup sugar
1/4 cup Splenda or other sweetener
2 teaspoons vanilla extract
1/4 teaspoon salt, optional (I just used a pinch)
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional

* Packaged egg whites can be found in the dairy case of your local grocery store.

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or Pam) six (6-ounce) custard cups and set them into a large baking dish.

In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved. Mix in hot milk, a little at a time, until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.

Carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back often. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.

Makes 6 servings (depending on size of custard cups).

Recipe Makes 6 servings (6-ounce custard cups)
Per Serving – .16 fat gram, 107 calories, 1.8 WW points

1 banana

3/4 cup vanilla or chocolate dairy free milk (I prefer rice or almond)

2 tsp unsweetened cocoa powder

***

Toss it all in a blender and serve.

Bag of frozen mixed berries (keep frozen)

Orange juice

***

Toss it all in a blender and serve.

Healthy Chocolate Cake with (optional) Chocolate Mint Topping

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup soy flour (I think this works best sifted or mixed up with a fork)
1 3/4 cups sugar
2/3 cup cocoa (The store brand in the tin can in the baking aisle is great)
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 cup MORI-NU Lite Silken Tofu, firm (Extra firm is also fine, I find.  And it comes out to 1/4 of the block of tofu)
1 1/2 cups water, divided
1 tsp. vanilla
1/2 cup applesauce, unsweetened

For (Optional) topping:
10 peppermint patties
1 Tbsp. fat-free milk (milk is optional, or soymilk is
fine)
(Or try chocolate syrup over the top instead of the
peppermint patty topping)

Method:
1. Preheat oven to 350 degrees F. (I think 375 works
best with a bundt pan in high altitude).
2. Lightly spray and flour a 13x9x2-inch baking pan
(or 2 8-inch round cake pans). (Again, bundt pan!)
3. In a large bowl, sift together flour, soy flour,
sugar, cocoa, baking powder, baking soda and salt. Set
aside.
4. In a food processor (I found a blender works
great), puree tofu with 1/2 cup of the water. Add
remaining water and vanilla, and process until mixture
is smooth.
5. Add the dry ingredients and process on high until
mixed. (I find it best to pour from the blender to a
large bowl with the dry ingredients.  You can use a
whisk or a hand mixer to blend if you don’t have a
mixer).
6. Add applesauce and process on high until completely
mixed. (I find the whisk or hand blender is great and
since there are no raw eggs, it is safe for kids to
lick the batter).
7. Spread batter into pan (or pans) and bake for 35 to
40 minutes (30 to 35 minutes for round pans), or until
a toothpick inserted in the center comes out clean.
(I found a bundt pan for 35 minutes works best here in
the high altitude).
8. Remove cake (or cakes) from oven and let cool
completely before frosting.
9. For topping, melt peppermint patties with
tablespoon of milk (I think the milk is optional) in a
double-boiler over medium heat. Drizzle over cake.
(The topping is optional–the cake is great plain, or
even with chocolate syrup drizzled over the top).

Makes 18 servings.  I say it makes about 8-12!
Nutritional analysis: Calories 151; Fat 1.3;
Cholesterol 0; Carbohydrate 31.3; Protein 3; Sodium
240. 

Disclaimers up front – I am in NO WAY affiliated with these No Pudge people. I don’t get compensated for this. That being said . . . have you ever said the phrase “Fat Free Heaven” ?? After trying these brownies – you will. Ohhhh you will!

They are completely 100% fat free. No lie. Only downfall is the carb count at 28g per brownie. For all you Weight Watchers folks out there – it’s a 2 Point brownie. I decided to try it out when I saw the boxes of it at my local health food store.

You mix the brownie mix with 2/3 cup fat free vanilla yogurt (my favorite comes from StoneyField Farms) – then you bake it at 350 for 30 minutes and that is it.

Rich. Chewy. Chocolatey. Fudgey. Goodness. Even my 14 year old daughter loves them!

Ingredients: Pure Sugar Cane, Dutch Cocoas, Cornstarch, Salt, Unbleached Wheat Flour, Egg Whites, Wheat Gluten, Baking Soda. Then the added no fat yogurt.

Too unbelievabley good to be true! Read more about them at the NoPudge Site!