March 25, 2013

Muffins and Pudding

I can not buy plain, fat-free yogurt in small containers around here....I've never tried freezing it but that will be my next option as its really hard for me to use up the full quart container since its just Bill and I.  So...this morning, I made both of these recipes to use up the yogurt that is due to expire on Wednesday.  This first one is OK but not as good as I thought it might be but I think it is because I absolutely LOVE Lemon-Poppy Seed bread and I had it on my taste buds that it would be the same but it wasn't.  Of course, there is no way it could have been since there is no lemon in the recipe at all....LOL....but it is OK and we will eat them but I'm going to do more research to find a recipe for a low fat, low sugar version of the lemon-poppy seed bread or muffins.

I had one of these muffins for my lunch and then wrapped each one individually and put them in the freezer for later.  By wrapping them individually, I can take out one or two, depending on when we eat them.  I think they will be good with coffee on Sunday mornings with some fruit.


1 1/2 cups Bisquick Reduced Fat Baking Mix
1 (4 serving) package JELL-O sugar-free instant vanilla pudding mix
1/3 cup Carnation Nonfat Dry Milk Powder
1 Tablespoon poppy seeds
3/4 cup Dannon plain fat-free yogurt
1/4 cup water
1 egg, beaten, or equivalent in egg substitute
2 teaspoons vanilla extract

Preheat oven to 400 degrees. Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, and poppy seeds. In a small bowl, combine yogurt, water, egg and vanilla extract. Add yogurt mixture to baking mix mixture. Mix just until combined. Evenly fill prepared muffin wells. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Hint:  Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Nutritional Info: 126 calories; 2 gm fat; 5 gm protein; 22 gm carbohydrate; 466 sodium; 98 mg calcium 

The next recipe is on the dessert menu for supper tonight. We will be having the Zucchini Lasagna that I had froze about a month ago, along with a slice of Texas toast and a garden salad with fat-free dressing.  I just recently picked up a bottle of Walden Farms no calorie, no fat, no carbs Honey Mustard dressing and I'm getting anxious to try it out.  I buy Bill the Walden Farms caramel dip and he loves it with apples and I've also picked up the Walden Farms Chocolate syrup and we like it on Blue Bunny no-fat, no sugar added vanilla ice cream.  They also make mayo, BBQ sauce, pasta sauces and pancake syrup but I've got to wait till I'm in the city to pick those up as we don't have that in our stores around here.  I'm anxious to try the BBQ sauce as I have some pork ribs in the freezer that are calling me to fix!

The little taste I had of this was really, really good...Bill will absolutely love it because Butterscotch is his favorite flavor.


1 (4 serving) package JELL-O sugar-free instant butterscotch pudding mix
1/3 cup Carnation Nonfat Dry Milk Powder
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1/2 cup water
3/4 cup Dannon plain fat-free yogurt
3/4 cup Cool Whip Free
2 cups (2 medium) sliced bananas
1/2 cup (1 ounce) miniature marshmallows
3 Tablespoons (3/4 ounce) chopped pecans

In a large bowl, combine dry pudding mix, dry milk powder, undrained pineapple and water. Mix well using a wire whisk. Blend in yogurt and Cool Whip Free. Add bananas, marshmallows and pecans. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes.

Hint: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Nutritional Info: 175 calories; 3 gm fat; 5 gm protein; 33 gm carbohydrate; 272 mg sodium; 1 gm fiber

I am really enjoying my trip down this weight loss avenue...down 22 pounds as of this morning!


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  1. Looks good
    I don't know if they make lemon JELL-O sugar-free instant pudding or not but if they do maybe that would give you enough lemon flavor but these sound good as is and would be great with morning or afternoon coffee.
    The ambrosia sounds good too we like this type of desserts. Do you fix a dessert for every meal?
    Nice photography work and thanks for the recipes.

  2. Yes, we have a dessert every night...I could NOT stay on this diet if I deprived myself of desserts because my sweet tooth would go into withdrawals...LOL....The desserts we eat the same every night until they are gone and then I fix a new one. Today....since I still had about 3/4 cup yogurt left....I made up Pumpkin Chocolate Chip muffins and they will go in the freezer with the Poppy Seed ones. I can't do muffins for my dessert, only use them for weekend breakfasts. Once I get my weight where I want it, I might start eating one with my lunch or for afternoon snack but I can't really fit it in my meal plan without eliminating my dessert. That won't happen...LOL...

    I've not noticed Lemon jello yet but then I haven't really looked for it either. Yep, just did a search online and they do make lemon sugar free instant pudding. Will be looking for it the next time I go to the store!

    Thanks and hope you enjoy the desserts. Maybe in moderation.....or on days when you aren't leaving the house! LOL....I wish it would just do that to me a little bit...I'm just the opposite...I have to be very sick before the trots effect me! Usually, I'm begging for some release! LOL

  3. Desserts are not my downfall....cheese & crackers I can't pass by. Brent likes the desserts so if I make anything I try to do chocolate so I don't want it but even if he has cookies or sweet rolls in the pantry I don't bother them. Just not my thing.

    I want to give the Strawberry Coconut Brownie Pizza a try in a few weeks. Brent & I started the low carb diet Saturday I just wasn't losing on WW so going to try this for a month or so and then go back on WW because I think it is a much healthier diet or just count calories like you. But I need a jump start before I give up.



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