fatfree blueberry dessert request ..HELP !!

[Guest guest]

Hello Ashley,

 

I am in the process of checking on some recipes for you. Have you tried

checking out the All Recipes website: http://www.allrecipes.com? They have

tons of recipes. Especially the kinds you are looking for. Let you know if

I find anything of value for you.

 

(^.^) Danell

 

 

*~Ashley~* [alexis_baby]

Friday, August 18, 2000 6:22 PM

Veg-Recipes ; fatfree

fatfree blueberry dessert request ..HELP !!

 

Hey everyone , It's blueberry season here in Maine and just got back

from picking tons of blueberries with the family. Now I need some good

fatfree recipes to get rid of them and start baking up a storm. I want

to make cake , cobblers , muffins , breads etc. Anything recipes you

could share with me that is fatfree and a good dessert would be GREAT

!!! Thanks for your time : )

~~~Ashley

[Guest guest]

Hey everyone , It's blueberry season here in Maine and just got back

from picking tons of blueberries with the family. Now I need some good

fatfree recipes to get rid of them and start baking up a storm. I want

to make cake , cobblers , muffins , breads etc. Anything recipes you

could share with me that is fatfree and a good dessert would be GREAT

!!! Thanks for your time : )

~~~Ashley

 

 

 

 

~~ AsHLeY wEdgEwOoD ~~

 

alexis_baby - email

 

 

 

 

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[Guest guest]

At 07:21 PM 8/18/00 -0400, you wrote:

>Hey everyone , It's blueberry season here in Maine ,,, Any recipes you

>could share with me that is fatfree and a good dessert would be GREAT

>!!! Thanks for your time : )

>~~~Ashley

 

Here are several fatfree blueberry muffin, a quick bread recipe and a

cobbler. I have made all of them. We eat muffins with a meal, but others

eat them as dessert. Kathleen

 

* Exported from MasterCook *

 

Applesauce-Blueberry Muffins

 

Recipe By : Diabetes Forecast, April 1997

Serving Size : 12 Preparation Time :0:30

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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

Nonstick spray

1 1/2 cups all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt -- optional

1 teaspoon ground cinnamon

1 cup blueberries, fresh or frozen

no sugar added

3/4 cup skim milk

1 cup unsweetened applesauce

1 cup bran flake cereal -- slightly crushed

1/2 cup egg beaters® 99% egg substitute

 

Preheat oven to 400 degrees F. Coat a regular 12-cup muffin pan with

nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar,

baking powder, salt, and cinnamon.

 

In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and

egg whites. (If using frozen berries, thaw them until you can separate

them with a fork; a microwave will do this nicely. Then allow any melted

ice and juice to drip off.)

 

Stir the liquid ingredients into the dry ingredients until the dry

ingredients are just moistened, about 20 strokes. Overmixing will result

in poor-textured, tough bread. Spoon the batter into the sprayed muffin

tin, dividing it evenly among the 12 cups.

 

Bake about 20 to 25 minutes until the muffins are browned, or until a

toothpick inserted in the center of a muffin comes out clean. Allow the

muffins to sit for about 2 minutes in the tin, then transfer them to a wire

rack to cool. Or place them in a cloth-lined basket, covering the muffins

with the edges of the napkin, and serve them warm.

 

Original recipe used 2 egg whites instead of the egg beaters.

 

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 175 0 0 0 13 0

 

* Exported from MasterCook *

 

Blueberry Oatmeal Bread (Low Fat Revision)

 

Recipe By : One of those thin Pillsbury cookbooks at the grocery

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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

2 cups all-purpose flour

1 cup quick-cooking oats

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups skim milk

2 tablespoons Lighter Bake

2 teaspoons Lighter Bake

1 teaspoon lemon juice

2 teaspoons vanilla

1/2 cup Egg Beaters® 99% egg substitute

1 cup blueberries -- frozen, thawed,

-- well drained

 

Preheat oven to 350 degrees. Grease bottom only of 9 " X 5 " loaf pan. In

large bowl, combine flour, oats, sugar, baking powder, baking soda, &

salt. In small bowl, combine milk, Lighter Bake, lemon juice, vanilla, and

eggs; mix well. Add to dry ingredients; stir just until dry ingredients

are moistened. Gently fold in blueberries. Pour into greased pan.

 

(Original used 1/3 cup oil instead of Lighter Bake, 1 tsp. grated lemon

peel instead of lemon juice, and two eggs instead of the Egg Beaters.)

 

Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in

center comes out clean. Cool ten minutes; remove from pan. Cool

completely. Wrap tightly and store in refreigerator.

Mastercook Mailing List, 10/96

 

 

 

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

 

 

* Exported from MasterCook *

 

Moist Blueberry Oatbran Muffins

 

Recipe By : Dennis Rivenburgh

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup Egg Beaters® 99% egg substitute

3/4 cup sugar

1/2 cup applesauce

1/2 cup skim milk

1 tablespoon maple sugar

1 teaspoon vanilla

3/4 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups blueberries -- fresh or frozen

1 cup oat bran

 

Set oven to 375 degrees Thoroughly grease a muffin tray with 12 large

muffin cups and set aside until ready to use. In the bowl of an electric

mixer beat the egg whites until frothy. Add the sugar and beat for 1

minute. Stir in the applesauce, milk, maple syrup and vanilla. Add the

flour, baking powder and salt and mix just until the dry ingredients are

moistened. Gently fold in the blueberries. Spoon the batter into the

greased muffin cups and bake in the preheated oven for 20-25 minutes or

until golden and the center springs back when gently pressed. Remove the

muffins from the oven and set on a metal cooling rack for 10-20 minutes.

Using a knife, cut around each muffin and gently ease then out of the pan.

 

Calories - 144; Fat - 3.3 g; CHO - 28.8 g; PRO - 4.6 g; Fiber 2 g.

 

" mc-recipe-digest "

 

 

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* Exported from MasterCook *

 

Very Berry Cobbler

 

Recipe By : Secrets of Fat-Free Baking by Sandra Woodruff

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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

Fruit filling:

3 tablespoons sugar

2 tablespoons cornstarch

1/4 cup orange juice

2 tablespoons orange juice

5 cups blueberries -- see note

Topping:

2/3 cup unbleached flour

1/3 cup oat bran

1/3 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup nonfat buttermilk

 

Note: Use fresh or frozen cherries, blueberries, or blackberries (or any

combination).

1. To make the fruit filling, place the sugar and cornstarch in a

medium-sized saucepan, and stir to mix well. Stir in the orange juice and

fruit. Cook over medium heat, stirring constantly, for about 5 minutes, or

until the mixture is thick and bubbly.

2. Coat a 2-quart casserole dish with nonstick cooking spray. Pour the

fruit filling into the dish, and set aside.

3. To make the topping, combine the four, oat bran, sugar, baking powder,

and baking soda, and stir to mix well. Stir in the buttermilk. Pour the

batter over the fruit.

4. Bake at 350 degrees F for about 30 minutes, or until golden

brown. Serve warm with vanilla ice milk if desired.

 

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 4938