'Too Fat - Too Fast' Recipes - KAIT Jonesboro, AR - Region 8 News, weather, sports

Diana Davis - 3 part segment

'Too Fat - Too Fast' Recipes

Weight watcher recipes from Diana Davis' report on childhood obesity, Too Fat - Too Fast  

"0" Point Fruit Dip Servings: 16
Points per serving: 0
1 pkg. Fat-free, sugar free instant pudding
1 cup fat-free milk
1 cup fat-free sour cream
Mix well and refrigerate.

Cheeseburger Macaroni Servings: 9
Points per serving: 1 cup = 5
1 (8oz) pkg. Uncooked small elbow macaroni
1 lb. Ground sirloin
1  cups chopped onion
2 garlic cloves, minced, or tsp. Bottled minced garlic
2 (14 oz.) cans Italian-style stewed tomatoes, untrained and chopped 
1 cup ketchup
1 tsp. Pepper 
1 tsp. Salt
1 1/2 cups (6oz) shredded reduced-fat sharp cheddar cheese, divided
Cook macaroni according to package directions, omitting salt and fat; drain. Set aside. Cook beef, onion, and garlic in a large non-stick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well; return to skillet. Add tomatoes and next 3 ingredients; cook 3 minutes. Add macaroni and 1 cup cheese; cook 2 minutes or until cheese melts and macaroni is thoroughly heated, stirring occasionally. Remove from heat; sprinkle with remaining 1/2 cup cheese.

Cinnamon Crescent Puffs Servings: 16 Points per serving: 4 per puff
2 (8oz) cans refrigerated reduced-fat crescent dinner roll dough
2/3 cup cinnamon chips
Cooking spray
2/3 cup sifted powdered sugar
2  Tbsp. Fat-free milk 
1/2 tsp. Vanilla extract
Preheat oven to 375. Unroll dough, and separate into 16 triangles. Spoon 2 tsp. Cinnamon chips onto each triangle; gently press chips into dough. Roll up each triangle, starting from short side of triangle to opposite point. Curve to crescent shape. Place rolls, point side down on a large baking sheet coated with cooking spray. Bate for 12 minutes or until golden brown. Combine powdered sugar, milk, and vanilla; stir well. Drizzle glaze over puffs.

Cinnamon Loaf Cake Servings: 16 Points per serving: 4
Cooking spray
2 tsp. All-purpose flour
1 yellow cake mix with pudding
1 (8oz) carton egg substitute
1 cup water 
1/2 cup fat-free plain yogurt
1 tsp. Vanilla extract
1/3 cup sugar
1 1/2 Tbsp. Ground cinnamon
Preheat oven to 350. Coat 2 (8x4 inch) loaf pans with cooking spray. Lightly dust each pan with flour; set aside. Combine cake mix and next 4 ingredients in large bowl; beat with mixer at high speed for 3 minutes. Divide half batter evenly between prepared loaf pans. Combine cinnamon and sugar; stir well. Sprinkle about half the mix on top of batter in pans then pour remaining batter on top. Sprinkle remaining cinnamon-sugar mix on top. Gently swirl cinnamon-sugar into batter with a knife. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Let cool 15 minutes in pans on wire rack. Remove from pans and cool on wire rack. 

Peanut Butter s'mores Servings: 18 Points per serving:
4 1 (9oz) pkg. White cake mix (Jiffy) 
1/2 cup reduced fat creamy peanut butter 
1/2 cup water 
1/2 cup egg substitute
Cooking spray
1 cup marshmallow creme 
1/2 cup chopped dry roasted peanuts 
1/2 cup semi-sweet chocolate chips
Preheat oven to 375. Combine first 4 ingredients in large bowl; stir until well blended. Spread batter into 13 x 9 inch baking dish coated with cooking spray. Bake 10 minutes or until crust is just set. Remove from oven; gently spread marshmallow creme over warm crust. Sprinkle evenly with penults and chocolate chips. Bake an additional 10 minutes or until lightly browned. Cool completely. Cut into bars.

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