ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

WW tip for Janet

Misc.
ADVERTISEMENT

Dear Janet,

You probably know all about this, but it's just now becoming clear to me how I can manipulate recipes to make them more "WW friendly." For example, I had bought some Krusteaz fatfree pancake mix. One serving is three 4" pancakes for three points. The flavor's okay, although, personally I prefer a slightly chewy, more flavorful, more substantial pancake.

This morning I got out my pointsfinder and got creative. To the 1 cup mix and 3/4 cup water (enough for 2 servings, for my daughter and myself), I added 1 cup unsweetened applesauce and 1/2 cup bran. Now for three points, we each got three THICK 5" pancakes and one thick 3" pancake.(I'm adding cinnamon next time.)(If you want them thinner, just add a little more water to the batter.)

I like the flavor a lot more, and if you personally don't eat that much at breakfast, save some for another time and only have 2 points.

Anyway, just thought I'd share the basic concept. (I adapted my favorite bran muffin nearly the same way by keeping the same amount of oil, and adding applesauce and bran. The extra fiber works wonders, and the oil keeps it moist. And they're only two points each!)

Hope you find this helpful! And I'll enjoy any tips you can give me, too!

Johanna

MsgID: 05573
Shared by: Johanna
Board: Healthy Cooking at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Upper Crust Bakery Black Gold Cookies
  • UPPER CRUST BAKERY BLACK GOLD COOKIES 3 ounces unsweetened chocolate, chopped coarse 18 ounces semisweet chocolate, chopped coarse 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened 3 large eggs 1 cup plus ...
  • Avocado Chipotle-Glazed Salmon
  • AVOCADO CHIPOTLE-GLAZED SALMON "This velvety avocado glaze plays two roles: It seals moisture in the salmon and makes a zesty serving sauce. Chipotle chiles, often shortened to just chipotles (chee-POHT-lehz), are smo...
  • Po-Tunas (vintage Hellman's recipe)
  • PO-TUNAS 4 baking potatoes 1 1/4 cups mayonnaise, divided use 1/2 cup plus 2 tablespoons grated Cheddar cheese, divided use 1/4 cup pimento, drained 1/4 cup chopped onion 2 (6-ounce) cans tuna, drained 1 egg white Pr...
  • Mississippi Mud Low Fat Muffins
  • MISSISSIPPI MUD LOW FAT MUFFINS FOR THE FILLING: 1 (8 ounce) package low fat cream cheese, room temperature 1/3 cup sugar 2 egg whites, lightly beaten 1/3 cup mini-chocolate chips ...
ADVERTISEMENT
  • 21 Ways to Spice Up Tomato Sauce
  • 21 WAYS to SPICE UP TOMATO SAUCE Start with a brand of canned/bottled tomato sauce that has no added fat or oil. Next, decide on the specific taste you want. Then simply combine them and simmer, allowing some time for...
  • Bisquick Box Recipe - Swedish Pancakes (1950-60's)
  • SWEDISH PANCAKES 1 1/4 cups Bisquick baking mix 2 cups milk 3 eggs 1/4 cup melted butter Beat ingredients with rotary beater until smooth. For each pancake, spoon 2 or 3 tablespoons batter on lightly greas...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • WW tip for Janet
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!