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Archive for the ‘Cakes’ Category

postheadericon Tropical Dream Cake

5.00 avg. rating (94% score) - 6 votes

Tropical Dream Cake is an easy and quick recipe for a luscious cake made with a boxed cake mix, pineapple, coconut, lemon pudding, pecans and whipped topping. Takes only 20 minutes to prepare. It is also a low calories, low fat, low cholesterol, low sodium, low carbohydrates, WeightWatchers (5) PointsPlus recipe. Makes 24 servings. Tropical Dream Cake will be loved by your family, friends and guests.tropical-dream-cake

INGREDIENTS:

1 (20 oz) can crushed pineapple in juice, undrained
1 (2-layer size) box yellow cake mix
1 (3.4 oz) box lemon flavor instant pudding mix
1-1/2 cups cold milk
2 cups thawed frozen whipped topping
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350º F.

2. Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.

3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Beat pudding mix and milk with whisk 2 minutes. Stir in pineapple; spread over cake. Cover with whipped topping; top with coconut and nuts. Keep refrigerated.

Yield: 24 servings.

WW PointsPlus+ = 5 per 1/24th recipe serving size.

NUTRITIONAL INFORMATION:
Calories: 180, Total Fat 8g, Saturated Fat 3g, Cholesterol 25mg, Sodium 220mg, Sugars 19g, Carbohydrates 26g, Fiber 1g, Protein 2g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

postheadericon Pumpkin Layer Cake

5.00 avg. rating (93% score) - 4 votes

Pumpkin Layer Cake is a fabulous and delicious recipe for a show-stopping dessert. Perfect for holidays. A 4-Layer cake with a whipped topping and cream cheese filling. Topped with pecans and caramel topping. Spiced perfectly and completely done and ready to serve in 1-1/2 hours. You AND the cake will be the center of attraction and your family and friends will mob you for the recipe. Pumpkin Layer Cake will be loved and devoured by all your family and guests.
pumpkin-layer-cake
INGREDIENTS:

1 (2 layer size) box yellow cake mix
1 (15 oz) can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
3 tsp pumpkin pie spice, divided
1 (8 oz) bar cream cheese, softened
1 cup powdered sugar
1 (8 oz) tub frozen whipped topping
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350° F.

2. Beat together cake mix, 1 cup of the pumpkin, milk, oil, eggs and 2 tsp of the spice in a large bowl with mixer until well blended. Pour into 2 greased and floured 9″ round cake pans.

3. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes Remove from pans to wire racks and cool completely.

4. Beat cream cheese in a medium size bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in thawed whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

YIELD: 16 Servings.

NOTE: (How to Slice and Stack Cake Layers).

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the whipped topping mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Source: Kraft Foods: http://www.kraftrecipes.com/recipes/luscious-four-layer-pumpkin-cake-65930.aspx

NUTRITIONAL INFORMATION:
Calories: 350, Total Fat 18g, Saturated Fat 7g, Cholesterol 65mg, Sodium 300mg, Sugars 31g, Carbohydrates 43g, Fiber 1g, Protein 5g

postheadericon Halloween Layered Cupcakes

5.00 avg. rating (92% score) - 3 votes

Halloween Layered Cupcakes is a great recipe for your Halloween parties and Trick or Treaters. It is made with a boxed cake mix, assorted food colors, and layered in cupcake liners, with a vanilla frosting. Sugar sprinkles and candy corn decorate these little treats. It is also low in sodium, low in fat, low in carbohydrates and has NO CHOLESTEROL and heart healthy. Makes 24 cupcakes. Could easily be adapted to fit any occasion. Halloween Layered Cupcakes will be loved by all of your family, friends and guests.halloween-layered-cupcakes

Prep Time: 20 minutes.
Cooking Time: 30 minutes.

INGREDIENTS:

24 Cupcake Liners
1 box (2 layer size) white cake mix
2 tsp vanilla extract
1 box assorted food colors
1 (16 oz) container vanilla frosting
Assorted decorations (such as yellow & orange sprinkles)
Colored sugar & candy corn

Read the rest of this entry »

postheadericon Healthy Chocolate Cupcakes

4.86 avg. rating (93% score) - 7 votes

Healthy Chocolate Cupcakes is a healthy option for delicious cupcakes. It is a low calories, low fat, low sodium, low sugars, low carbohydrates, diabetic, WeightWatchers PointsPlus and heart-healthy recipe. perfect for holidays and birthdays. Makes 18 cupcakes. Healthy Chocolate Cupcakes will be loved by family, friends, guests and especially the youngsters.healthy-chocolate-cupcakes

INGREDIENTS:

1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup Splenda® Sugar Blend
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup 2% reduced-fat milk
1 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350 F.

2. Combine cocoa and boiling water, whisking until blended. Set aside.

3. Combine flour, Splenda, baking soda and salt together in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).

4. Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure twice.

5. Spoon batter into paper lined muffin tins.

6. Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.

NOTE: Nutrition information does not include frosting.

Yield: 18 Cupcakes
Serving Size: 1 per serving.

WW PointsPlus+ = 5
Carb Choices: 1-1/2

NUTRITIONAL INFORMATION:
Calories: 180, Total Fat 9g, Saturated Fat 5g, Cholesterol 45mg, Sodium 160mg, Sugars 11g, Carbohydrates 21g, Fiber 1g, Protein 2g

IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with WeightWatchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

postheadericon Cinnamon Cake

5.00 avg. rating (90% score) - 1 vote

Cinnamon Cake is a delicious cake recipe that is perfect for breakfast, brunch or dessert. It’s also a healthy,low calories, low fat, low cholesterol, low sodium, low sugars, diabetic and WeightWatchers (5) PointsPlus recipe. Cinnamon Cake will be loved by family and friends alike.

INGREDIENTS:cinnamon-cake

Nonstick cooking spray
Sugar Substitute equivalent to 1 tbsp sugar
(use Splenda Granular, Equal Spoonful or packets, Sweet’N Low bulk or
packets or Truvia. Follow package directions for amount equal to 1 tbsp sugar)
1/2 tsp ground cinnamon
2-1/2 cups chopped cantaloupe
1 box 2-layer-size sugar-free yellow cake mix
3/4 cup refrigerated or frozen egg product, thawed
1/3 cup water
2 tbsp canola oil
1 tsp ground cinnamon
1 tsp vanilla extract or vanilla-butter-nut extract
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup frozen light whipped topping, thawed
Ground cinnamon for garnish (optional)

DIRECTIONS:

1. Preheat oven to 325 F.

2. Lightly coat a 10-inch fluted tube pan with cooking spray. Sprinkle pecans in the bottom of the prepared pan; set aside. In a small bowl stir together sugar and the 1/2 teaspoon cinnamon; set aside.

3.  Place cantaloupe in a blender or food processor. Cover and blend or process until smooth. In a large bowl combine dry cake mix, cantaloupe puree, egg product, the water, oil, the 1 teaspoon cinnamon, the vanilla, nutmeg and ginger. Beat with an electric mixer on medium speed about 2 minutes or until well mixed.

4. Carefully pour batter over pecans in the tube pan; spread batter evenly. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean.

5. Cool in pan on a wire rack for 10 minutes. Remove from pan. Immediately sprinkle with the sugar-cinnamon mixture. Cool completely before serving. Spoon whipped topping over slices; if desired, sprinkle with additional cinnamon. Cut into 16 equal size slices.

Yield: 16 Servings
Serving Size: 1/16 of recipe.

WW PointsPlus+ = 5

Carb Choices: 1-1/2

Diet Exchange:
1-1/2 Fat + 1-1/2 Starch

NUTRITIONAL INFORMATION:
Calories: 156, Total Fat 7g. Saturated Fat 2g, Cholesterol 0mg, Carbohydrates 26g, Sodium 237mg. Sugars 3g, Fiber 1g, Protein 2g

IMPORTANT: www.ww-recipes.org is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.