113 date low fat Recipes

rolled oats (quick or old fashioned), chopped dates (about 10 large dates), almond meal (i whiz whole almonds in the food processor), honey (or agave nectar, brown rice syrup, maple syrup, etc.), egg white, slightly beaten, fresh blueberries (about 11 oz.), low-fat vanilla yogurt, low-fat milk, honey (or agave nectar, brown rice syrup, maple syrup,etc.)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

roast beef , rare and sliced (quality matters here, for this dish i go for rare, sliced rb from whole foods), greens (field greens , about two small handfuls), fresh cilantro, stalks celery, red onion (4-5 thin slices), apple (fiji is my choice for its sweet taste), low-fat mayonnaise, low-fat yogurt, horseradish (bottled , white. can often be found in the refrigerated section near the dairy products), lemon juice, fresh, dried fruit (i.e. raisins, dried cranberries, dates, etc.), walnuts, chopped, salt (about two dashes), pepper (about two dashes)

brown rice syrup, sucanat, canola oil, unsweetened apple juice, plain low-fat yogurt, vanilla, eggs, unbleached flour, whole wheat flour, cinnamon, nutmeg, baking soda, salt, apple, diced, chopped walnuts, raisins, unsalted butter, softened, low-fat cream cheese, apple juice, cinnamon, date sugar or 1 cup sucanat

whole wheat flour, oat bran or 1/4 cup low-fat granola, all-purpose flour, baking powder, salt, sugar substitute, vanilla extract, egg white, skim milk, applesauce, boiling water, chopped dried fig, dates, chopped dried prune, raisins or 1/2 cup diced cherries, fat-free granola

apple, avocado, beans, beet, blueberries, broccoli, brussels sprout, cashews, cayenne, cilantro, dark chocolate, dates, extra virgin olive oil, garlic, honey, kale, kiwi, lemon, low-fat plain yogurt, oats, onion, orange, peanut butter (any nut butter), pomegranate, pumpkin, soybeans, spinach, tea, tomato, turkey, walnuts, wild salmon, quinoa, virgin coconut oil

light brown sugar, chocolate wafers, unsweetened cocoa powder, cream of tartar, unflavored gelatin, brewed coffee, water, low-fat milk, pitted dates, water, powdered egg whites, bittersweet chocolate, vanilla extract, egg, canola oil

chocolate wafers, dates, pitted, chopped (i use medjool), canola oil, water, brewed coffee (optional), water, gelatin , unflavored, egg, low-fat milk, light brown sugar , packed, unsweetened cocoa powder (dutch process), bittersweet chocolate, chopped (not unsweetened ), pure vanilla extract, eggs, whites only, cream of tartar

butter, low-fat peanut butter, honey, dark brown sugar, banana, zest of 2 oranges, shredded carrots, buttermilk, oat flour, spelt flour, rolled oats (not instant ), spelt bran (not cereal flakes), wheat germ, ground flaxseed, psyllium fibre husks, unflavoured whey protein isolate, baking soda, salt, fibre plus harvest brown sugar cereal, chopped walnuts, sunflower seeds, dried dates, chopped, dried blueberries, diced dried apple rings, cinnamon chips (or chocolate chips, optional)

dried tart cherries, chopped pitted dates, golden raisins, calvados (apple brandy), divided, unbleached all-purpose flour (about 1 1/4 cups), whole-wheat flour (about 1 cup), baking powder, ground cinnamon, baking soda, salt, ground nutmeg, allspice, butter, divided, canola oil, granulated sugar, brown sugar, divided, eggs, egg white, grated peeled fresh ginger, grated orange rind, low-fat buttermilk, chopped peeled pink lady apple, chopped peeled pear, chopped pecans, toasted, baking spray with flour (such as baker s joy)

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine

oats, plain low-fat yogurt, low-fat milk, coarsely chopped walnuts, honey, oat bran, chopped dried apricots, chopped dried figs, chopped pitted dates, raspberries or other fresh berries (optional)

warm water, golden raisins, chopped pitted dates, chopped dried calimyrna figs, all-purpose flour, sugar, baking powder, salt, baking soda, chilled butter or stick margarine, cut into small pieces, low-fat buttermilk, grated orange rind, grated lemon rind, egg, yellow cornmeal, low-fat milk, sugar

shredded white cabbage, shredded red cabbage, grated carrot, chopped celery, chopped dates, dried chopped pineapple, lemon or vanilla low fat yogurt, fat free sweet & sour vinegar dressing, dry roasted salted peanuts, chopped

shredded white cabbage, shredded red cabbage, grated carrots, chopped celery, chopped dates, chopped dried pineapple, lemon yogurt or 2/3 cup low-fat vanilla yogurt, fat-free sweet and sour dressing, dry roasted salted peanut, chopped

cubed peeled sweet potato (about 2 1/4 lb), sliced very ripe plantain (about 1 lb), brown sugar, fat-free milk, low-fat sour cream, ground allspice, whole pitted dates, chopped, almonds, toasted

sirloin steaks, fat trimmed, parsnips, peeled and coarsely grated, dates, stoned and quartered lengthways, ready mixed salad greens, mint leaves, low-fat creme fraiche, horseradish sauce, lemon juice

wet ingredients, unsweetened applesauce, molasses, low fat plain yogurt or buttermile, eggs, mix together in extra large bowl, after mixing stir in, dried dates, mixed dried fruit, dry ingredients, flour (whole wheat, oat, soy), natural bran, wheat germ, ground flax, rolled oats, unsweetened coconut, sunflower seed (or a mixture of seeds of any choice), flaked almonds, raisins, baking powder, baking soda, cinnamon