Sunday, April 01, 2007
Chocolate Covered Marshmallow Pops Recipe - Weight Watchers Desserts - Only 3 WW points
Weight Watchers Chocolate Covered Marshmallows
3 WW Points
Submitted by PJ
For a real treat, freeze these pops before eating. They're the perfect way to say "I love you" to kids and adults alike.
24 pieces Kraft Jet-Puffed Regular Marshmallow(s), or similar product
6 Tbsp semi-sweet chocolate chips
1 Tbsp sugar, colored red (buy red decorating sugar)
Instructions
Thread a 6 to 8-inch lollipop or popsicle stick through the flat end of one marshmallow. Using a 1/2-inch flat paint brush, brush the flat end of another marshmallow with warm water. Thread that marshmallow onto the stick so that the wet end sticks to the dry marshmallow. If possible do not let the stick push through the dry top of the second marshmallow. Repeat with the remaining marshamllows to yield 12 pops total. (Note: You can purchase lollipop or popsicle sticks at your local craft store.)
Place the chocolate chips in a small microwavable bowl and microwave on HIGH, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
Using a dry 1/2-inch flat paint brush, brush the chocolate thinly onto the rounded sides of the marshmallows. Place the finished lollipops in juice glasses to keep them upright or stick the bottoms into a small block of styrofoam.
Clean the paintbrush and use it to brush the white top of one pop with warm water. Place the sugar on a small plate and dip the moist top into it; the sugar will stick. Repeat with the remaining pops.
Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. Yields 2 pops per serving.Labels: chocolate, dieting, low calorie, low fat, marshmallows, points, treats, weight watchers
Posted by HappySlob ::
8:57 AM ::
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Monday, February 19, 2007
Requested Recipes - Homemade Herbal Teas - Damiana Homemade Herbal Tea
Damiana Delight
Thanks to Jeannie for sending in this unique herbal tea recipe.
The bitterness of damiana is offset by the spearmint and orange zest.
INGREDIENTS:
1 tbs chamomile
1 tbs damiana leaves
1 tbs lemongrass
1 tbs spearmint leaves
1/4 tbs jasmine flowers
1/4 tbs orange peel, grated
PREPARATION:
Combine herbs in two cups of water, and simmer for 15 minutes. Strain out herbs and serve hot.
Christina's Note: I was very curious to learn more about damiana, which I had never heard of before Jeannie had sent in this recipe! Here are a few notes on what damiana is, in case (like me) you've never heard of this herb.
---Description---
A small shrub; leaves smooth and pale green on upper side, underneath glabrous, with a few hairs on the ribs, ovolanceolate, shortly petiolate with two small glands at base; flowers yellow, rising singly from axils of the leaves, capsule one-celled splitting into three pieces; smell aromatic, taste characteristic, bitterish, aromatic and resinous.
---Constituents---
A greenish volatile oil, smelling like chamomile, amorhpous bitter principle Damianin, resins and tannin.
---Medicinal Action and Uses---
Mild purgative, diuretic, tonic, acting directly on the reproductive organs, stimulant, hypochondriastic, aphrodisiae.
If YOU have ever tried using Damiana in a tea, please let me know how it worked for you. :) I'm curious to find out more about this...Labels: beverages, chamomile, damiana, herbal teas, herbs, jasmine, jasmine flowers, lemongrass, low calorie, low fat, make your own, mixes, orange peel, spearmint, tea, zest
Posted by HappySlob ::
9:44 AM ::
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Sunday, February 04, 2007
Recipe Requests - FOUND - Baked Pumpkin Pudding Recipe (Healthy Version)
FOR: A Reader
FROM: SUE B.
Big thanks to Sue B. for finding this healthy Baked Pumpkin Pudding recipe. I think it would be delicious warm with a dollop of low-fat vanilla ice cream or frozen yogurt.
BAKED PUMPKIN PUDDING
Prep. Time: 10 minutes
Total Time: 55 minutes
INGREDIENTS: 1/2 cup egg substitute, 2 cups cooked pumpkin or canned pumpkin, 3/4 cup sugar, 1 tsp. ground cinnamon, 1 tbsp. honey, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, 1 1/2 cups fat-free evaporated milk, 5 tbsp's. light whipped topping.
DIRECTIONS: 1. Preheat oven to 425°. In a medium mixing bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Slowly add milk and continue to blend. Pour into five eight-ounce custard cups that are coated with nonstick cooking spray. Place in a 15 x 10 x 1-inch baking pan. 2. Bake pudding uncovered for 10 minutes. Reduce heat to 350° and continue to bake for 30-35 minutes until knife inserted near the center comes out clean. You can serve this dessert warm or cold. Garnish with a dollop of light whipped topping and a sprinkle of cinnamon, Keep in refrigerator.MAKES: 5 servingsLabels: cloves, desserts, ginger, healthy, honey, low calorie, low fat, pudding, pumpkin, recipe requests, recipes
Posted by HappySlob ::
10:04 AM ::
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