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Dump everything in a bowl, and mix till it comes together. Put parchment paper on a cookie sheet, set the oven at 350 degrees, they spread, so only put about 6 on a sheet, bake them for 8-10 minutes, till light brown in color. These are my favorite cookies, I put fat-free Coolwhip and strawberries on them for a treat. Each cookie is one point. You should get at least 18 out of a box. Enjoy! Bunny

Now take this recipe one-step further, and substitute these cookies instead of the grahams for an ice-cream treat:

Creamy Coolwiches
1-1/2 cups thawed Fat-free Whipped Topping
2 angel food cookies or 24 squares Low Fat Cinnamon or Chocolate Grahams

Spread 2 tablespoons whipped topping on each of 12 graham squares. Top with remaining graham squares to make 12 sandwiches.
Place in single layer on baking sheet.
Freeze 3 hours or until firm. Wrap individually in foil; store in freezer up to 1 week.
Calories: 80, Fat: 2g, Cholesterol: 0, Sodium: 85mg, Carbohydrate: 16g, Fiber: 0

My Favorite Applesauce

I eat this applesauce almost daily, with organice plain yogurt for lunch.

#3 pounds of any apple you like

Peel them, quarter them, remove seeds, etc. Spray a covered baking dish with Pam. Put the apples in there without water. Cover and bake at 350 degrees till tender (about 45 minutes). Mash them with a potato masher, add cinnamon and diet sugar (I use Stevia) if necessary. This freezes well too. Enjoy! Bunny

Garden Vegetable Soup

From: Campbell's Kitchen

Prep: 15 minutes
Cook: 15 minutes

Serves: 5

This delectable vegetable soup features Swanson® Natural Goodness^TM Chicken Broth simmered together with puréed tomatoes and a mixture of sautéed zucchini, green peppers, onion and garlic.

Ingredients:

Vegetable cooking spray
1 medium onion, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 medium zucchini, coarsely chopped (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup) ???? use another color
2 cups Swanson® Natural Goodness^TM Chicken Broth
1 cup canned crushed tomato
2 tsp. red wine vinegar
Freshly ground black pepper
Chopped fresh basil leaves (optional)

Directions:

Spray a 4-quart saucepan with the cooking spray and heat over medium-high heat for 1 minute. Add the onion and garlic and cook for 2 minutes or until they're tender-crisp, stirring often. Add the zucchini and green pepper and cook until they're tender-crisp.

Stir the broth, tomatoes and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season with the black pepper. Garnish with the basil, if desired.

Weight Watchers Points® *: 0

Dietary Exchanges: 1 Nonstarchy Vegetable

USDA MyPyramid: 3/4 cup Vegetables

Nutrition Information

Calories 38, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 431mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 3g, Vitamin A 7%DV, Vitamin C 21%DV, Calcium 2%DV, Iron 6%DV

BEST WHOLEGRAIN MUFFINS

These are the best muffins I ever tasted. Chemical free and nutritious, they are a welsome treat with Bio-naturae fruit spread on them.

1 c. whole wheat pastry flour
1 1/2 t. baking powder
1 C. rolled oats
1 egg
1 C. yogurt
3 T. oil
1/2 t. cinnamon
nutmeg
vanilla
1 C. blueberries

Combine dry ingredients. Combine wet ingredients. Add to flour mixture, stirring just to moisten. Fill muffin tins. Bake at 425 degrees for about 10 minutes.

That's it!

Low Fat Chocolate Muffins

1 c. old fashioned rolled oats (not instant)                                300 cal.

1 c. non-fat milk                                                                             90 cal.

1 c. whole wheat flour (I used that white whole wheat kind)   400 cal.

1 c. Splenda                                                                                        0

2/3 c. unsweetened applesauce                                                    100 cal.

1 c. grated zucchini (aren't you surprised!)                                     0

2 egg whites                                                                                        0

1 tsp. baking powder                                                                          0

1/2 tsp baking soda                                                                             0

6 Tbsp. unsweetened cocoa powder                                               90

1/2 tsp. salt                                                                                            0

1/2 c mini choc. chips                                                                         560 cal.

Soak the oats in milk for about 1 hour

Preheat the oven to 400 degrees and then spray the muffin pan with cooking spray (don't use paper muffin liners...the muffins stick to them)

Combine the oat mixture with the applesauce, egg whites, and zucchini. Mix until combined.

In a separate bowl, whisk the dry ingredients together.

Add the wet mixture to the dry. Mix until just combined.

Add the chocolate chips.

Do not overmix or the muffins will be tough.

Spoon the mixture into the muffins pans, forming a total of 15 muffins.

Bake for 20-25 minutes or until done. (check with a toothpick to be sure the insides are done)

Total 1540 cal. divided by 15 muffins=102 cal.

Fat:2.3 g

Fiber 4 gm.

These come in just under the wire for 1 pt. If you eat, two, you need to count 3 points....eating just one may be difficult...

Also...Domino has just come out with bags of pelleted brown sugar. Wonderful for oatmeal, and it spreads out so much better than regular brown sugar.

Regular brown sugar: 15 cal/tsp. (all in one lump)

Splenda/Brown sugar: 10 cal/1/2 tsp.

Domino "brownulated": 10 cal/1 tsp.

I found them in P & C. in the baking section along with all the other brown sugars.

Blanche

Bunny's Hummus

1 can of Goia garbanzo beans (15 oz.) drain and save the broth

(or, soak a cup and a half of garbanzo beans overnight, and then cook till tender, separate the beans and broth and you will be ready for the next steps.

1 whole lemon-juiced

6 tablespoons of Tahini (available at Natur-Tyme)

dash of hot pepper

salt & pepper

Note: If you want it to tast like mine, I roast 2 chopped and seeded peppers, 2 whole peeled and cut into quarters, onions, and about 3-4 cloves of garlic. I toss all of this with olive oil, spraya baking dish with Pam, and roast these for about 30 minutes. Let them cool, and then chop them to the consistency you want. I use a food processor.

Place garbanzo beans and Tahini and lemon juic in a food processor. If it seems to thick, add about 1/4 cup of the reserved bean broth. This should look like a paste. Place in a large bowl, add the roasted and chopped vegetables, a dash of cayenne, and salt & pepper to taste.

I have been making this hummus for years. It is a very healthy snack and delicious on gluten-free crackers.

Prune Butter

Dried fruit butters are indispensable for low-fat baking and a nice complement to chocolate. Used as a substitute for butter, oil, and margarine to make moist baked goods. Since it keeps up to 3 weeks in the refrigerator, make a big batch to have on hand for spur of the moment baking and even spreading on toast. Sweetened prune filling (available in the baking section) or prune lekvar (available in the kosher section), or prune baby food can be substituted, but homemade is best.

            12 ounce bag moist pitted prunes

            3/4 cup boiling water

Place the prunes and 1/4 cup of the water in a food processor (it is too thick for a blender) and process, adding the remaining water in a thin stream while the machine is running, until a thick, smooth paste is formed. It will look a bit chunky from the skins; that is okay or else press through a sieve. Use immediately or refrigerate. Makes 1 1/2 cups.

Pumpkin Fluff

1 box vanilla fat free pudding 100 cal.

1 29 oz. can of pumpkin (not pumpkin pie filling, just pumpkin, as in the cake recipe also)280 cal.

2 c. fat free whipped topping 500 cal.

1/4 tsp. pumpkin pie spice

Make pudding.

Mix in pumpkin and spice.

Add whipped topping.

880 cal. total

6 1c. servings, 147 cal. apiece, about 3 pts. 1/2 c. servings would be in the ball park for WW, IF you can practice portion control. This is so good, though, I'm not sure I could.

Chocolate Turtle Cookies - makes 24 cookies (WW 2 pts) - these are a favorite and look far fancier than they are!

1 cup all purpose flour

1/3 cup unsweetened cocoa

2/3 cup sugar *

1/4 cup reduced calorie margarine

1/4 cup fat free cream cheese

1 large egg white

2T fat free skim milk*

1 tsp vanilla extract

24 caramel candies

24 pecan halves

*If using splenda instead of sugar use 4T milk

Combine flour and cocoa in small bowl. Set aside. Beat sugar, margarine, cream cheese, egg white, milk and vanilla in large bowl. Add flour mixture and beat well.

Chill dough at least 30 minutes

Heat oven to 350. Spray 2 cookie sheets with non stick spray.

Shape dough into 1" balls and place on baking sheet 1-2" apart. Press caramel into each cookie to flatten. Top with pecan half.

Bake 10 minutes. Cool on baking sheet and then move to wire rack to cool completely.

Spice Cookies - makes 36 cookies (WW - 1 pt) kind of like a soft gingerbread cookie taste

1/2 cup softened reduced calorie margarine

1/2 cup unpacked brown sugar blend splenda

1 large egg

1 T vanilla extract

2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 T pumpkin pie spice

1/4 cup powdered sugar

Heat oven to 375

In mixing bowl on medium speed beat margarine, brown sugar until creamy. Add egg and vanilla. Beat until light and fluffy. Stir in dry ingredients. Roll rounded teaspoonfuls of dough in powdered sugar to coat. Bake on cookie sheet 7-8 minutes.

Frozen Chocolate Peanut Cookies - makes 16 cookies (1 pt each) - like candy

1/4 cup fat free skim milk

2T unsweetened cocoa

2T sugar

1/4 cup chunky peanut butter

1 cup uncooked old fashioned oats

2 tsp canola oil

Mix milk, cocoa, and sugar in small saucepan over low heat. Bring to boil and remove from heat. Add peanut butter and stir into mix until melted. Stir in oatmeal and oil. Drop 16 teaspoonfuls onto a baking sheet lined with wax paper. Freeze at least 4 hours. (They will not freeze solid)

MY FAVORITE GRANOLA BARS

Note: This recipe will make 12 "meals" or 24 "snacks."

1 tsp.vanilla extract

1/2 cup applesauce ( I make my own, unsweetened)

2 cups of skim milk

6 cups of oatmeal (Oats, I use a combination of regular and steel cut)

1/2 cup of unsweetened coconut

6 Tablespoons molasses

3 tablespoons of honey or agave nectar or 3 packets of stevia (I do not cook with Splenda or other artificial sweeteners)

4 tsp. cinnamon

4 eggs (or equivalent egg substitute if you are not eating eggs)

1/2 tsp.salt

2 teaspoons baking powder

I add some or all of the following: chopped apples, raisins, flax seed, sesame seeds, chopped almonds (or cashews or walnuts) dried cherries, cut-up dried apricots, dried blueberries, driend cranberries.

Preheat oven to 375 degrees

Spray a 9 x 13 pan with cooking spray

Mix all ingredients together and spread evenly into pan.

Bake for approximately 45 minutes. Cool, and cut into 12 squares

How do I eat these? I cut the pan in half when it cools. I cut one side in large bars, (6) and I take them for a lunch or for dinner, "on the run."   I cut the other side of the pan into 12 bars, and take that size for "snacks." I use this food as a "treat," when I am surrounded by bagels, donuts and muffins. It satisfies me a lot. Bunny

• My Favorite Recipes

Garden Vegetable Soup

Ingredients:

Directions: