108 fat butter no bake Recipes

brown sugar , tightly packed, honey, honey, vanilla, unsalted butter, softened, low-fat granola (not cereal), unsweetened flaked coconut, golden raisin, semisweet chocolate chips, almonds , slivered

fresh raspberries, divided, graham cracker squares, crushed, butter, melted, fat free cream cheese, soft, marshmallow creme, lemon juice

graham cracker crumbs, butter, ground cinnamon, sugar free lemon flavored jell-o, boiling water, reduced fat cream cheese, vanilla extract

crushed biscuits (any , to taste), cinnamon, butter, cottage cheese, lemon rind, lemon juice (3 lemons), skim condensed milk

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

old-fashioned oatmeal (dry , sometimes takes more oatmeal), peanut butter (reduced fat works great ), vanilla, brown sugar, milk (non fat works great ), butter

flour, baking soda, salt, butter, peanut butter (such as jif or skippy smooth or chunky, your choice, and not reduced fat, natural no), granulated sugar, dark brown sugar, vanilla extract, egg, semi-sweet chocolate chips (optional), milk chocolate chips (optional)

crushed graham crackers, butter, melted, reduced-fat cream cheese (neufchatel), sugar or substitute* equivalent to 1/2 cup, fat-free milk, vanilla, shredded orange peel, fat-free cream cheese, pumpkin, pumpkin pie spice, unflavored gelatin, orange juice

bananas, very ripe, fat free sour cream, honey, sugar, smart balance butter spread, baking soda, vanilla, baking powder, applesauce (no sugar added), all-purpose flour, egg, walnuts, chopped

whole low-fat honey graham crackers, crushed to fine crumbs (2 squares each), butter, melted, mixed with, honey, strawberry kiwi gelatin powder, boiling water, fat cottage cheese, light cream cheese, softened, sugar, strawberry extract or 1 tsp vanilla extract, fresh strawberries (about 12 oz.), strawberry jelly, melted, mint leaf

shaped pasta, water , to boil pasta in, chicken bouillon, butter, all-purpose flour, garlic powder, seasoning salt, black pepper, freshly ground, skim milk, old cheddar cheese, low fat, grated, seasoned breadcrumbs (optional)

digestive biscuits, crushed (americans , graham crackers. i usually use 100g of each for the base cause i like a little bit more), ginger nut biscuits, crushed, butter, melted, white chocolate, broken into pieces, butter, vanilla pod, split lengthways, full fat soft cheese, caster sugar, whipping cream, punnet fresh raspberries, plus extra, fresh raspberry, to decorate

sq unsweetened chocolate, crunchy peanut butter (low fat , low sugar, or regular), butter (i can tsp believe its not light recommended), splenda sugar substitute (12 packs ), vanilla, ricotta cheese (part skim recommended)

light butter, the stick kind, sugar, unsweetened cocoa, egg, low fat graham cracker crumbs, rolled oats, unsweetened dried shredded coconut, walnuts, chopped, vanilla, light butter, the stick kind, nonfat milk, sugar, vanilla, bittersweet chocolate, light butter, the stick kind

whole low-fat honey graham crackers, crushed to fine breadcrumbs (2 squares each), butter, melted, honey, mixed with butter, strawberry kiwi gelatin powder, boiling water, cottage cheese, sugar, strawberry extract or 1 tsp vanilla extract, fresh strawberries (about 12 oz), strawberry jelly, melted, mint leaf, to garnish (optional)

sugar, unsweetened chocolate, full-fat milk, butter, salt, smooth peanut butter, quaker quick oats, vanilla

sugar, salt, cocoa, butter or 1/4 cup margarine, low-fat milk or 1/2 cup whole milk, oats, peanut butter (smooth or crunchy, your choice), vanilla, shredded coconut

fiber 1 cereal, hersheys milk chocolate candy bars, peanut wonder 85% less fat low-sodium peanut butter (you can also use reduced fat peanut butter, but the point value will change slightly)