Featured Recipe

GIANT PARMESAN HERB BISCUIT:

• 1 Potato Soup Health One packet
• 2 tsp. parmesan cheese (adds 20 calories)
• 1/2 tsp. dried garlic
• 1/2 tsp. dried onion
• 1/2 tsp. oregano
• 1/2 tsp. dried basil
• 1/2 tsp. baking soda
• 1/3 cup water

Combine ingredients and stir to moisten evenly.  Pour batter into a 5oz. ramekin coated with non-stick spray.  Place ramekin on a cookie sheet.  Bake in a preheated 350° oven for 25 minutes until golden brown.  Biscuit should rise to be about 2 inches.

This recipe comes from Starting Point in Cape Girardeau, MO.

Archived Recipes

SPICE MUFFINS:

• 2 Vanilla Health One packets
• 2 Tbps. of sugar free Vanilla pudding
• 1 egg white
• 1 Tbps. flour
• 1/8 tsp. baking soda
• 1/4 tsp. baking powder
• 2 Tbsp. Splenda®
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4-1/2 tsp. of cloves
• 1/4-1/2 tsp. of nutmeg
• 4 oz. unsweetened applesauce

Preheat oven to 350 degrees.  In a mixing bowl, beat one egg white.  In a separate bowl, mix all of the ingredients together and add the egg white last.  Mix well.  Grease a muffin or mini muffin tin with non-stick cooking spray.  Fill the cups about 2/3 full and bake 12-15 minutes.

Note: If the batter appears too thick, add a little water.

This recipe comes from Starting Point in Cape Girardeau, MO.

STRAWBERRY LEMON POPPYSEED COOKIES:

• 1 Pkg Strawberry MR

• 1 Tbsp cheesecake mix (low-fat)

• 1 Tbsp vanilla pudding (sugar-free, instant)
• ¼ tsp lemon crystals (drink mix)
• ¼ Cup water

Hint: the thicker the batter the higher the cookies rise

Combine all ingredients and bake at 400 degrees for 8-9 minutes.

BLUEBERRY MUFFINS:

• 6 packet Vanilla MR

• 4 Tbsp brown sugar substitute

• 2 packets of sugar substitute
• 2 tsp baking powder
• 3 Tbsp vanilla extract
• 2 Tbsp of FF cheesecake pudding
• 1 C frozen blueberries (defrosted & rinsed)
• Water to make into batter

Mix ingredients together.  Preheat oven to 375 degrees.  Grease muffin pans with nonstick spray.  Fill each cup 3/4 full, bake for 15-20 minutes.

Makes 12 muffins per recipe: 2 muffins = 1 MR

PUMPKIN MUFFINS:

• 4 packets Vanilla MR

• 1 Tbsp pumpkin pie spice

• 2 Tbsp butterscotch pudding
• 4 Tbsp flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp Splenda®
• 1/4 cup pumpkin (pie filling)
• 1/2 cup water

Mix ingredients together.  Preheat oven to 350 degrees.  Grease muffin pans with nonstick spray.  Fill each cup 3/4 full, bake for 15-20 minutes.

GELATINE POKE CAKE:

• 4 packets Vanilla MR

• 2 Tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Splenda
• 1 Tbsp Vanilla Sugar-Free Pudding
• 1 tsp Vanilla Extract
• 1 Tbsp Butter Extract
• 3/4 cup water

Prepare and use after cake is baked:

• 1 pkg of Sugar Free Gelatin (any flavor)
• 1 cup boiling water

Mix ingredients together.  Preheat oven to 350 degrees.  Grease pan with nonstick spray.  Bake for 15 minutes.  Once baked and cooled, poke holes in cake with fork tines. Pour concentrated liquid Gelatin over cake.  Allow to cool in refrigerator.  Can top with Fat-Free whipped topping.