Per serving (3 pancakes): 252 calories, 2.5g fat, 517mg sodium, 44g carbs, 4g fiber, 12g sugar, 13g protein
1/3 cup regular oats (not instant)
2 tbsp dry pancake mix
1/3 cup peeled and finely chopped apples
1/4 cup blueberries
1/4 cup fat-free liquid egg substitute
1 tbsp fat-free cottage cheese
1/4 tsp vanilla extract
1 tbsp Splenda
Dash of salt
Place all ingredients except for the blueberries and apples in a medium bowl. Add 3 tbsp of water and stir until thoroughly mixed. Gently fold in apples and blueberries.
Heat a large pan over medium and coat with nonstick spray. Evenly pour batter to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip. Cook for an additional three minutes, or until both sides are lightly browned and insides are cooked through. Now plate your pancakes and enjoy!
Makes 1 serving.
Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Thursday, August 14, 2008
Sunday, August 10, 2008
Caramel Apple Spice Cupcakes
Makes 12 cupcakes. Takes an hour.
2 tart, firm cooking apples such as Granny Smith
2 tbsp brown sugar
1 tbsp margarine
1 cup soy milk
1 tbsp lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Caramel-penuche frosting:
1/2 cup granulated sugar
3 tbsp margarine
1 tbsp molasses
1/3 cup soy creamer or soy milk
2 tbsp plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped, roasted peanuts for sprinkling
Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4 inch cubes) for about 1 2/3 cups diced apples.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring until the mixture begins to bubble. Add the apple pieces and sir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for a minute to curdle. Add the canola oil, granultaed sugar, lemon zest and vanilla and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir only unti lthe dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liner 3/4 full and bake for 20 to 22 minutes, until a toothpick inserted comes out clean. When the cupcakes are done, remove them from teh oven adn cool on wire racks.
While they cool, prepare the frosting. Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla and beat with electric mixer for 2 to 3 minutes until creamy. Slowly beat in remaining confectioners' sugar until a thick, smooth, fugelike frosting forms. It can be spread warm or slightly cooked, but too much cooling will make the frosting too stiff to spread. If this happens let it warm to room temperature. Top with chopped peanuts.
2 tart, firm cooking apples such as Granny Smith
2 tbsp brown sugar
1 tbsp margarine
1 cup soy milk
1 tbsp lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Caramel-penuche frosting:
1/2 cup granulated sugar
3 tbsp margarine
1 tbsp molasses
1/3 cup soy creamer or soy milk
2 tbsp plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped, roasted peanuts for sprinkling
Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4 inch cubes) for about 1 2/3 cups diced apples.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring until the mixture begins to bubble. Add the apple pieces and sir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for a minute to curdle. Add the canola oil, granultaed sugar, lemon zest and vanilla and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir only unti lthe dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liner 3/4 full and bake for 20 to 22 minutes, until a toothpick inserted comes out clean. When the cupcakes are done, remove them from teh oven adn cool on wire racks.
While they cool, prepare the frosting. Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla and beat with electric mixer for 2 to 3 minutes until creamy. Slowly beat in remaining confectioners' sugar until a thick, smooth, fugelike frosting forms. It can be spread warm or slightly cooked, but too much cooling will make the frosting too stiff to spread. If this happens let it warm to room temperature. Top with chopped peanuts.
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