SERVINGS | Makes 8 scones
SOURCE: Recipe was modified from this one to lower fat and increase fiber
Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg *
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Brummel & Brown
1/3 cup buttermilk (or use 1/3 cup skim milk & 1 tsp lemon juice)
1 tsp lemon juice
1/2 cup pumpkin, canned
1 tsp vanilla extract
Instructions
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut in Brummel & Brown. Add buttermilk, pumpkin and vanilla to the dry ingredients and mix until the dough comes together.
Transfer to a lightly floured surface and knead gently just a few times. Shape into a circle about 1-2 inches thick, and cut into 8 equal wedges (like a pie).
Bake at 375° for 20 minutes, or until a toothpick comes out clean. Serve with pumpkin spice butter (below)
Pumpkin Spice Butter
1/4 cup Brummel & Brown
1/4 cup pumpkin, canned
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
*When I first made these, I accidently added 2 tsp of nutmeg instead of just 1/2 tsp. They tasted terrific that way, so feel free to use that as a modification if you want to mix up the spices a bit.
SERVINGS | Makes about 10 pancakes
SOURCE: Unknown
Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
1/4 cup egg substitute (or 2 egg whites)
1 1/4 cup milk
1/4 cup molasses
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Instructions
Mix all ingredients until blended. Pour about 1/4 cup of batter onto heated skillet for each pancake.
POINTS values per serving | 2 (This is a Core food)
SERVINGS | 6 (2 quiche cups per serving)
SOURCE: modified from recipe found on Weight Watchers forum
Ingredients
1 box frozen spinach or frozen broccoli
1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup egg substitute (equiv. to 3 eggs)
2/3 cup fatfree cottage cheese
3 ounces shredded lowfat cheddar cheese
1 ounce 98% fatfree ham (deli-type slices are recommended), chopped small
Dash pepper and salt
Instructions
Thaw and drain spinach (or broccoli), making sure to squeeze out as much of the liquid as possible. Mix all ingredients together thoroughly.
Line a muffin pan with foil or paper muffin cups. Spoon quiche mixture evenly into muffin liners. Bake at 350 degrees 20-25 minutes, until knife inserted into center comes out clean.
POINTS values per serving | 3
SERVINGS | 4
SOURCE: Modified from recipe found on a forum
Ingredients
1 cup uncooked oatmeal
1 cup fat-free cottage cheese
1 cup fat-free egg substitute
4 tsp baking powder
4 tsp ground cinnamon
1/4 cup sugar (or sugar substitute equivalent to 1/4 cup sugar)
2 tsp imitation vanilla extract, alcohol
Instructions
Mix all ingredients together. Pour into pan that has been sprayed with fat-free non-stick spray, and then floured with whole wheat flour.
Pour into 9" cake pan. Bake at 350 degrees for 35-40 minutes.
Comments
I've added 1/4 cup of 10-grain hot cereal mix as a modification. This adds about 3 points to the total point value of the cake, and makes it a little denser.
Point value above was calculated using the WW Recipe Builder, using the sugar substitute. Cake made with regular sugar may be slightly higher in Points.
POINTS values per serving | ~ 1 point per muffin
SERVINGS | 12 - 15
SOURCE: Louisiana Sweet Potato Commission
Ingredients
3/4 cup oat bran
3/4 cup whole wheat flour
Sugar substitute to equal 2/3 cup sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 cup apples, skinless, finely chopped (about 1 apple)
1 cup fresh sweet potatoes (yams), cooked and mashed or 1(15 oz.) can sweet potatoes, drained and mashed
1/2 cup egg substitute
2 tbsp. vegetable oil
2/3 cup plain fat free, sugar-free yogurt
Instructions
Preheat oven to 350 degrees. In a bowl, combine bran, flour, sugar substitute, cinnamon, baking powder, baking soda, salt, and apples. Add sweet potatoes, egg substitute, oil, and yogurt. Stir all ingredients thoroughly. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin. Bake for 20-25 minutes or until done. Makes approximately 12-15 muffins.
Comments
I've modified this recipe slightly from the original posted on the LA Sweet Potato Commission site to make it more point friendly. These muffins tend to come out short and squatty and very dense, and they are extremely filling. They taste incredibly good with apple jelly.