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No-Cook Asian Peanut Sauce
SERVES: 61 SmartPoint per serving
6 Tbsp PB2 (powdered peanut butter)
3 tablespoons vegetable broth
1 tablespoon fresh lime juice
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 tsp (or more to taste) minced peeled fresh ginger
2 teaspoons toasted sesame oil
1 tsp chili garlic sauce (sambal oelek)
1 teaspoon Sriracha sauce (or more to taste)
1⁄2 teaspoon granulated sugar
Whisk all the ingredients together in a medium bowl until smooth and creamy.
This will keep well for up to 3 days, covered and refrigerated; whisk before using again.
Raspberry Almond Bread Pudding
- 8 slices Pepperidge Farm Cinnamon Bread, cut into 1-inch pieces
- 1 cup fresh raspberries
- 1 1/3 cups fat-free egg substitute
- 2 large eggs
- 4 cups 2% reduced fat milk
- 3 Tbsp turbinado sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 Tbsp almond extract
Preheat oven to 350° F. Spray a 2-quart casserole with nonstick cooking spray. Place bread in casserole; sprinkle with raspberries. You might want to alternate layers of bread cubes and berries, to make sure the berries are evenly distributed.
In medium bowl, combine milk, egg substitute, eggs, sugar, almond extract, cinnamon, and cardamom; pour evenly over bread mixture. Bake until puffy and a knife inserted in center comes out clean, about 55 minutes. Cool in pan on a rack 10 minutes; serve warm.
Great for breakfast, gently warmed in the microwave. Freezes well, too.
Nutrition data, per serving: Calories 176 (6 percent from fat); fat 1.3 g (sat 0.4 g, mono 0.5 g, poly 0.2 g); protein 10 g; carbohydrates 33 g; fiber 1.82 g; cholesterol 2 mg; sodium 252 mg; calcium 222 mg.
Adapted from a recipe in Weight Watchers’ “Simply the Best” cookbook.
from Cooking Light magazine, July 2007
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon grated lemon rind
- ¼ teaspoon salt
- 3 cups chopped peeled peaches (about 2 pounds)
- 2 cups fresh blueberries
- 1 tablespoon fresh lemon juice
- Cooking spray
- 1 1/3 cups all-purpose flour (about 6 ounces)
- 1/3 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 2/3 cup low-fat buttermilk
- 1 ½ tablespoons turbinado sugar
Preheat oven to 400°.
To prepare filling, combine first 4 ingredients in a large bowl. Add peaches, blueberries and juice. Spoon mixture into an 8-inch square
baking dish coated with cooking spray. Bake at 400 for 15 minutes.
To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder and salt,
stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until
Remove dish from oven; drop dough onto peach mixture to form 8 rounds. Sprinkle dough evenly with turbinado sugar. Bake at 400° for 25 minutes or until bubbly and golden.
Yield: 8 servings
Serving size: ½ cup cobbler and 1 biscuit
259 cal, 4.9g fat, 3.9g pro, 52.1g carb. 2.4g fiber, 12mg chol, 1.3mg iron, 230mg sod, 57mg calcium
- 6 cups roasted peanuts (if you use salted peanuts, omit the salt below)
- 6 tablespoons fresh squeezed lime juice
- 6 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 4 teaspoons sea salt (or kosher salt)
Mix juice & seasonings in a large mixing bowl. Add nuts & toss well to coat. Spread on 2 parchment lined rimmed baking sheets. Bake at 250F for about 45 minutes, stir every 15 minutes until nuts are dry. Allow to cool & store in airtight container.