Roni’s Weight Watchen Page(s) - Take 2 (the rebuild)

I love getting an unexpected day off work.  Of course, I spent it experimenting in the kitchen!

The holidays are coming and I thought a simple pumpkin spice muffin would be nice.  My first take at it was pretty darn good! I think I may try other spice combinations (they need a bit more) but as for texture, size and nutritional info, I couldn’t be happier! 

• 2 cups (240 g) of Whole Wheat Flour
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 1 & ½ tsp cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp ground ginger
• 1 tbsp (21 g) honey
• 1 tbsp (20 g) molasses
• 1 egg
• 1 egg white
• ½ cup (4 oz) water
• 1 can (15 oz) canned pumpkin
• Non-stick cooking spray

Preheat the oven to 375 degrees.

Double sift all the dry ingredients, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Set aside.

Whisk the egg, egg white, honey, molasses, and water in a large bowl.  Mix in the pumpkin.

Add the sifted dry ingredients to the wet and stir until just mixed (you don’t see anymore dry ingredients).  Don’t over mix!

Spread the muffin batter evenly into 2 6-muffin pans sprayed with non-stick cooking spray.

Bake for approximately 18 minutes.

Makes 12 muffins, nutritionally, I’m calculating about 100 calories, 1 g of fat and 3 g of fiber for each!

By the way, I sprinkled the whole batch with about 1/2 tsp of powdered sugar just to make them prettier. It only adds about 5 calories for the whole batch.

Labels: BreakfastIdeas, DessertIdeas

Ok, so I’m cheating. This isn’t really a recipe, just a festive way to use a mix. I found Halloween colored sprinkles at the grocery store and thought this would be cute.

Alright, alright, so maybe it’s just a reason to post a picture of the toddler. ;~)

Now, I actually envisioned smaller bites but I only had 1 min-muffin pan. There was more then enough mix to make 48 bites.

• 1 package of VitaBrownie Mix (Chocolate Brownie Mix)
• 2 egg whites
• 1 ¼ cup water

Prepare brownie mix according to package. Evenly distribute in 24 cup mini-muffin pan. Sprinkle with jimmies.

Bake for about 23 minutes in a preheated 375 degree oven.

As prepared, each bite is about 50 calories, less then a g of fat and 3.5 g of fiber! That’s half of what a VitaBrownie is. If you make 48 cut the nutritional info in half again! I don’t know about you but I’d rather eat 4 bites then one brownie, even though it’s the same amount. Call me simple but it’s easy to trick this mind into thinking it’s eating more. ;~)

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Labels: DessertIdeas

Alight, so I have no idea what to call this but it sure was good!

I used fresh peaches (left the skin on) but I like them to stay firm. If you want a “mushier” more cooked peach, you may want to blanch them or use canned.

• 1 package BlueBran VitaMix (Blueberry Bran Muffin Mix)
• 4 fresh peaches (canned would work too)
• 2 egg whites
• 1 ½ cup of water
• Cinnamon

Preheat the oven to 400 degrees.

Put 2-3 peach sliced in the bottom of 12 tart pans.

Make Blue Bran mix according to package.

Pour the batter evenly over the peaches, sprinkle with cinnamon and bake for 20-25 minutes

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Each “cobbler-ish tart” is about 125 calories, 2 g of fat and 7 g of fiber.

Labels: DessertIdeas

This experiment came so moist I was shocked the loaves stayed together!

The holidays are coming (AACK!) and I like to bake healthy things to bring as I make my family visits. My mom always makes mini-loafs of her favorite holiday breads so I thought I’d give it a try. You can freeze them individually and bring them out when you have company or wrap them as small gifts.

• 1 package VitaMix™ Muffin Mix Banana Nut (click here to purchase)
• 1 can (15 oz) pumpkin
• 1 tbsp pumpkin spice
• 2 egg whites
• 1 cup water
• 1/4 cup quick oats
• 1 tsp cinnamon

Preheat oven to 400 degrees.

In a large bowl mix the pumpkin, pumpkin spice, egg whites and water. Add the package of VitaMix and blend until just moistened.

Evenly spread the mixture across 4 mini loaf pans sprayed with non-stick cooking spray (I used 3in x 5 in disposable I got at the grocery store).

In a small bowl, blend the quick oats and cinnamon to make a topping. Sprinkle over loafs.

Bake loafs for about 40-45 minutes. A toothpick inserted will come out clean when finished.

Each mini-loaf contains 3 servings. Each serving is approximately 110 calories, 2.5 g of fat and 6 g of fiber

Labels: DessertIdeas, SnackIdeas

This is one of my most requested ideas and of course, I lost it in the crash. Thanks to Barbara who emailed me her copy a few weeks back.

• 1 box carrot cake mix (I used Betty Crocker Supermoist Cake Mix, Carrot)
• 15 oz can pumpkin
• 2 egg whites
• 5-6 baby carrots grated
• dash of cinnamon
• non-stick spray

Mix all together and pour equal amounts into 2 bread pans sprayed with non-stick cooking spray.

Bake at 350 degrees for 40 minutes.

I count each loaf at 22 points, cut one loaf into 11 slices for 2 points each.

Labels: BreakfastIdeas, DessertIdeas

OMG I am eating this RIGHT NOW and I’m in HEAVEN! The picture does not do it justice, this may be my favorite dessert of ALL time!

Ok, I’m going overboard, but seriously, I am eating it right now and it is SUPER good. I’m not sure what even possessed me to do it. I wanted to put a dent in the fruit supply and this was the perfect, most tasty, way to do it!

• 1 6oz light yogurt (I used Dannon Light & Fit strawberry)
• 1 sugar free chocolate pudding cup
• 1 banana sliced in half down the middle
• Handful of your favorite berries (I used raspberries, blueberries and a couple of cherries)

Lay the banana in the bottom of a bowl, top with pudding and yogurt. Sprinkle on berries and ENJOY!

I counted this decadent dessert as 4 points, kind of ignoring the berries. I’m a little lax on the fruit points though. You can always lower it by only using half the banana and still get all the flavor! Or split it with someone, believe me there is enough to go around!

Labels: DessertIdeas

I had watermelon and I had yogurt, why not put the two together? The result cured my ice cream craving with a huge serving and, of course, the toddler couldn’t get enough.

• 1 container light flavored yogurt (I used Dannon Light & Fit strawberry)
  
• 1 cup diced watermelon

Put both ingredients in blender until smooth, it will be very liquidy. Pour in a container and freeze for a few hours.

You may have to break up the ice with a fork before serving. If it’s becomes too solid let it defrost for a bit before serving.

Using the Dannon, 106 calories, 0g fat and 1 g of fiber

Update: If you do accidentally freeze it totally, it takes a long time to defrost. I think I had it one the counter for two hours before soften enough to eat!

Labels: DessertIdeas

This cheered me up today. I made it for our small 4th of July party. Well, it’s not really a party it’s the husband, the toddler and my niece (toddler number 2) we are going to hang out, BBQ and go see some fireworks, a very laid-back day.

Do to this what you will. The real idea is in the “bowl”.

• 1 fresh pineapple
• About 5 kiwi fruits
• About ½ - 1 cup blueberries rinsed
• About 1 cup strawberries cut and rinsed
• 1 small can of mandarin oranges drained and rinsed

First clean and cut the pineapple. If you don’t know how to cut a pineapple follow the instruction on how to cut here but stop at step 7. Once you have the clean pineapple cut down on one side right on the outside of the core. This will give you a long piece that you can slice to create the sides of our bowl. Slice the side. Do the same on the other side of the core. You should now have two smaller sides on either side of the core you can cut small squares for the salad. (I hope I explained that good enough- left me know if you have any questions)

Clean the kiwi fruit and cut the skin off similar to the pineapple but this time just slice whole.

Arrange the pineapple on a plate making a pentagon. Use the thin kiwi slices and the corners of the pentagon. Add another layer of pineapple and repeat until you have a pineapple kiwi bowl about 4 layers high. Use toothpicks to add a but more structure.

In a bowl mix the remaining fruit and leftover kiwi and pineapple. Add to the “bowl” and serve! I had a bit leftover to refill the bowl at least once during our “party”.

It’s all fruit so I only count it as a point a serving. Not sure how many servings, I’m a bit lax on my fruit serving counting.

Labels: DessertIdeas, SaladIdeas

My third idea with Vitalicious VitaMixes! First, there was Surprise Chocolate Cherry Muffins, then Chocolate Raspberry Brownies now we have Berry VitaMuffin Cake! Let me first warn you that it really isn’t a “cake” per say, it’s a large muffin shaped like a cake. I only say that because I don’t want you to be disappointed. If you like BlueBran VitaMuffin you will like this. I thought it would make a nice addition to a summer brunch, maybe even for 4th of July?

• 1 package of BlueBran VitaMix (Blueberry Bran Muffin Mix)
• 2 egg whites
• 1 1/2 cup of water
• About ¾ cup fat free whipped topping
• About 4-5 large strawberries cleaned and cut up
• About ½ cup fresh blueberries

Preheat the oven to 350 degrees.

Mix the VitaMix, egg whites and water according to package. Pour batter into a non-stick 8 inch square cake pan (you may want to spray with non-stick cooking spray to guarantee no sticking). Bake for about 30-35 minutes. The center should be firm to the touch and the edges may just start getting slightly browner.

Let the cake cool completely. Top with whipped topping and create stripes with the berries.

The whipped toping and berries only add about 20 calories a serving. The cake mix makes 12 servings so with the additional toppings we are looking at about 120 calories, no fat and 6 g of fiber! Not too shabby!

Labels: BreakfastIdeas, DessertIdeas

Yet another experiment with Vitalicious VitaMixes that came out ‘delish’! Let me warn you now, either invite 11 friends over to eat the whole batch at once or freeze the leftovers immediately. I’m not kidding when I tell you I ate 3! That’s how good they came out even the toddler had to be cut off!

• 1 package of VitaBrownie Mix (Chocolate Brownie Mix)
• 2 egg whites
• 1 1/4 cup of water
• 1 tbsp raspberry extract
• 1/3 cup sugarfree raspberry preserves
• Non-stick cooking spray
• Fresh raspberries (optional)
• 1 tsp powdered sugar (optional)

Preheat the oven to 400 degrees

Prepare the muffin mix according to the package mixing in the raspberry extract.

Pour about 1/2 of the brownie batter into an 8 inch cake pan lightly sprayed with non-stick cooking spray. Place in the freezer for about 15 minutes. This will thicken up the batter allowing you to spread the preserves.

Remove from the freezer and spread the preserves over the semi-frozen brownie batter. It will be thin. Add the remaining batter and spread to fill the pan. Let it sit at room temperature for at least 15 minutes before baking. Bake according to package, about 27 minutes in a 400 degree oven.

Serve with fresh raspberries and a very light sprinkle of powdered sugar (I used less then a teaspoon for the whole batch just to make them “pretty”.

Nutritional info of the original brownie is minimally affected with the preserves. I still count it as 1 point a brownie!

Labels: DessertIdeas

Originally Posted on June 14th, 2007 9:49 pm

I made these for the toddler’s 2nd birthday.  They came out better then I expected, moist, yummy and HUGE! Well, huge compared to the normal low point cupcakes I’m used to.  ;~)

I used sprinkles to decorate some instead of frosting.  This way I save points but they still look festive!

• Chocolate Fudge cake mix (I used Betty Crocker Supermoist Cake Mix, Chocolate Fudge, 18.25)
• 1-15oz can of pumpkin
• 2/3 cup of water
• Sprinkles (optional)
• Non-stick cooking spray

Preheat the oven to 325 degrees

Beat the cake mix, pumpkin and water for about 2-3 minutes.  The batter will seem light and airy.

Spray 2 6-cup muffin pans with non-stick cooking spray. Scoop the batter into the muffin pan and top with sprinkles.  Bake for 35-40 minutes.

I made 12 large cupcakes, just about 4 points a piece.  You could make 24 smaller ones for 2 points if you want but I was into the size this time.

Update: We had them this morning for breakfast and I finally figured out what they taste like! If you ever had a devil dog, they taste just like the chocolate cake part of that!

Labels: BreakfastIdeas, DessertIdeas, SnackIdeas

These came out delish! Like mini Black Forrest Cakes!

• 1 package of Deep Chocolate VitaMix (Chocolate Muffin Mix)
• 2 egg whites
• 1 1/3 cup of water
• 1 tsp almond extract
• About 1/3 cup sugar free cherry pie filling (I found it in the baking section of the grocery store)

Prepare the muffin mix according to the package mixing in the teaspoon of almond extract.

Pour enough prepared mix to fill about 1/3 of the muffin cups. Scoop a little of the cherry pie filling on top and in the middle of the layer of mix. Be sure to have at least one cherry and a bit of the gel. Evenly top each muffin with the remaining mix covering the cherry filling.

Bake according to package, about 27 minutes in a preheated 400 degree oven.

I made these for the first time this morning and they came out great! The toddler couldn’t get enough. Next time I think I will spray the muffin papers with a bit of non-stick cooking spray. If you try to remove them when warm they stick a bit.

The pie filling only adds about 40 calories to the whole batch so it doesn’t affect the 1 point value of the muffins. I froze the remaining pie filling for future batches.

Vitalicious- Better-For-You Baked Goods

Labels: DessertIdeas

Posted on March 4th, 2007 9:27 pm

I had to share this because I can’t believe how good it came out!

• 8oz of light cherry flavored yogurt (I use the Fit & Active brand from Aldi’s)
• Handful of frozen cherries
• 1 tsp unsweetened dark cocoa

Blend together! That’s it!  I really can’t believe how good it came out.  There’s just something about Chocolate and Cherries together for me. This definitely cures my ice cream craving.

I would still count it as 2 points but it may be closer to 3.

Labels: DessertIdeas, SnackIdeas

Originally posted on January 7th, 2007 8:46 pm

• 3 large egg whites
• 1/8 tsp cream of tarter
• ¼ cup of sugar
• ¼ cup of splenda
• ½ cup unsweetened cocoa powder (I use ¼ cup of dark and ¼ regular)
• Pinch of salt
• 1 tsp vanilla (or almond extract)
• Non-stick cooking spray

Beat egg whites and cream of tarter on medium until frothy and soft peaks form. Add in ¼ cup of sugar VERY slowly and continue to beat until stiff peaks form. Sift ¼ cup splenda, cocoa powder and salt together and fold into egg whites with extract.

Drop teaspoons of mixture on a cookie sheet sprayed with non-stick cooking spray and bake for about 20 minutes in a 300 degree preheated oven. Cookies will come out soft and chewy, if you would like create Crispy Chocolate Cookie Bites bake for an additional 20 minutes.

Here is the good news! They are about 1 point for 3-4 cookies! They are only about 20 calories a piece with NO fat! The recipe makes about 25.

Labels: DessertIdeas

Originally Posted on December 17th, 2006 12:46 pm

Inspired by a few recipes I found on some message boards, this is not really Fudge (duh). It doesn’t have the consistency but if you freeze it and let it defrost a bit at room temperature it hits the chocolate craving perfectly!

• 1 can of Black beans drained and rinsed
• 1 cup of unsweetened applesauce
• 1 cup of unsweetened cocoa powder (I use half regular/half dark)
• 1 ½ cup of Splenda
• Non stick cooking spray

Put beans and applesauce in bender mix well. Add other ingredients and mix until smooth.

Spray a plastic tupperware dish (preferably a longer rectangle one) with cooking spray and add mixture. Smooth it out to fill the dish. Place in freezer for about and hour then remove and cut into 15 squares (you have to do this now because it will get too hard to cut later. The consistency is too mushy in the fridge and too hard in the freezer so I leave it in the freezer and remove a square when I want some chocolate. Let it sit at room temp for a minute or two and it’s perfect.

The whole mixture is 15 points so if you cut it in 15 squares it a point a piece. To be honest it’s pretty rich, it’s all you’ll need!

Labels: DessertIdeas, SnackIdeas