April 10, 2011

Chocolate Chip Meringues



Makes 12 Servings.

Ingredients
3 egg whites
Pinch of salt
3/4 cup superfine baker's sugar
1/8 tsp cream of tartar
1/4 tsp vanilla extract
2/3 cup mini semisweet chocolate chips
1 tsp ground cinnamon (optional)

Directions
Preheat oven to 300 degrees.
  1. Line a baking sheet with parchment paper, then set aside.
  2. In a mixer beat the egg whites and salt on medium-high until fluffy. (use a whisk attachment)
  3. Continue to beat on medium-high, gradually add the sugar about 1 tablespoon at a time.  Next, add the cream of tartar, and vanilla extract.  Increase the speed to high and beat until the mixture is thick and holds stiff peaks.
  4. Fold in the chocolate chips and drop 1/4 to 1/2 cup of the mixture onto the baking sheet.  Bake for 30 minutes then rotate baking sheet and bake for another 20 minutes.
  5. Turn off the oven and allow the meringues to cool while still in the oven.
  6. Store airtight in a plastic container for up to 4 days.
Nutrition Information:
PER SERVING (1 meringue): 78 calories, 3g fat, 14mg sodium, 12g carbs,23g protein

April 5, 2011

Gooey Cinnamon Rolls w/ Cream Cheese Icing



Only 126 calories for 1 roll!!!!
Makes 8 Servings.

Honestly, this is one of those recipes that’s so good, it’ll either make you laugh hysterically or cry uncontrollably.  Emotion will ooze from you when you bite into one of these.  Try it and see.  You’ll never think about eating a Cinnabon again!

Ingredients
For Dough
1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
16 sprays of I can’t believe it’s not butter spray

For Filling
¼ cup dark brown sugar (not packed)
¼ cup Splenda (granulated)
½ Tablespoon light whipped butter or light buttery spread, room temperature
1 ½ teaspoons cinnamon
1/8 teaspoon salt

For Icing
¼ cup cool whip free, thawed
3 tablespoon fat-free cream cheese, room temperature
1 tablespoon Splenda (granulated)

Directions
Preheat oven to 375 degrees.

1.       To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly.  Set aside.
2.       To make icing, combine all ingredients in a small bowl and mix until smooth and blended.  Place in the fridge to chill and set.
3.       Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking.  Remove dough from package and knead into a ball.
4.       Using a rolling pin dusted light with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches.  Spray the dough’s surface evenly with butter.
5.       Spread filling out evenly over dough, leaving a ½-inch border around the edges.
6.       Starting with a long side of the dough, roll it up tightly, forming a log.  Once dough is completely rolled up, pinch the long seam to seal.
7.       Turn the log over so that the seam is facing down.  Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
8.       Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with swirl sides facing up.  Use your hands to firmly press down on the tops of the pieces.  Pinch the side seams to seal, if necessary.
9.       Cover pan with aluminum foil.  Bake in the over for 8 minutes.
10.   Remove foil and return pan to oven.  Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.
11.   Evenly distribute icing over cinnamon rolls and then enjoy!!

PER SERVING (1 iced roll): 126 calories, 5g fat, 308mg sodium, 18.5g carbs, <0.5g fiber, 6.5g sugars, 3g protein

Recipe from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien