1 cup(s) all-purpose flour
1 tsp baking powder
1/4 tsp table salt
1 large egg yolk(s)
1 tsp lemon peel, finely grated (zested)
1 cup(s) buttermilk
2 large egg white(s)
3/4 cup(s) raspberries
1 serving(s) cooking spray, or enough to coat skillet
1 cup(s) fat-free vanilla yogurt
1/4 cup(s) reduced-sugar raspberry jam
Instructions
Sift together flour, baking powder and salt; set aside. In separate bowl, whisk together egg yolk, zest and buttermilk.
Beat egg whites until stiff peaks form.
Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
Coat a large nonstick skillet with cooking spray and warm over medium heat. For each pancake, ladle 3 tablespoons batter onto hot skillet. Cook until the bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more.
Serve immediately, with yogurt and raspberry preserves as toppings. Yields three 3-inch pancakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.
1/2 pound uncooked macaroni, cooked and kept warm
3/4 cup(s) fat-free mayonnaise
1/4 cup(s) fat-free sour cream
3 tbsp sweet pickle relish
1 medium sweet red pepper(s), seeded and diced
1 medium bell pepper(s), seeded and diced
1 medium carrot(s), diced
1/4 cup(s) red onion(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
While macaroni is still warm, add mayonnaise, sour cream and relish; toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper.
Serve warm or chilled. Yields about 1/2 cup per serving.
Chef Tips
We renovated Macaroni Salad by:
Swapping fat-free mayonnaise and sour cream for their high-fat originals.
Adding fresh vegetables for flavor, color and a nutrient boost.
In a large bowl, combine both yogurts and chocolate chips. Mix gently to swirl and partially combine. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.
Top with whipped topping before serving. Slice into 8 pieces.
Chef Tips
We renovated Swirled Frozen Yogurt Pie by:
Using fat-free frozen yogurt instead of ice cream.
Using fat-free whipped topping instead of whipped cream.
Using a reduced-fat graham cracker crust instead of a traditional pie crust.
18 serving(s) cooking spray, or enough to coat pan and dough
2 tsp olive oil
30 oz chopped frozen spinach, thawed and squeezed to remove excess water
1 cup(s) onion(s), finely chopped
2 tbsp parsley, fresh, chopped
1/8 tsp ground nutmeg
8 oz fat-free egg substitute
4 oz feta cheese, crumbled
1 tbsp grated Parmesan cheese
1/4 tsp table salt
1/4 tsp black pepper
1 pound frozen phyllo dough, thawed according to package directions
Instructions
Coat a 9 X 13-inch baking pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.
Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.
Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.
Preheat oven to 375ºF. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom. Yields 1 square per serving.
Chef Tips
We renovated Spinach Pie by:
Using fat-free egg substitute instead of whole eggs.
Spraying phyllo dough with cooking spray instead of brushing it with butter.
Cutting back on the amount of feta and Parmesan cheeses but using them crumbled or grated so that they spread farther.
POINTS
Serves | 12
POINTS per serving | 3
__________________ Tracy
Mike
Zachary born Aug 28, 2003
1 tub of Promise with no fat and 5 calories,
fresh dill,
fresh parsley,
fresh chives.
Play with the amt. of each herb - I prefer a lot of dill and chives(maybe 3 T each) personally.
Instructions
Snip the fresh herbs with scissors and stir into the margarine. Chill.
Special Notes
You won't believe how good this makes a diet bread or a small baked potato taste!!! Try it in veges also. You'll be hooked after you try it!
ZERO POINTS
__________________ Tracy
Mike
Zachary born Aug 28, 2003
WW recipes with POINTS!!!! 
