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.

VANILLA-POPPY SEED MUFFINS

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.

BUTTERSCOTCH AMBROSIA

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!

Enjoy!