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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, May 30, 2013

Strawberry Cream Cheese Bread

I still had some strawberries that I needed to use up before they got funky.  It was a toss-up between this recipe and baked donuts.....and the unofficial FB poll voted on the bread. I'm glad it was the winner because it's really a great bread. Try it!!!

STRAWBERRY CREAM CHEESE BREAD
Makes 10 Servings
1 Serving = 4 PointsPlus™


1/2 cup (1 stick) light butter, softened
1 cup Splenda granulated
3 oz. Neufchatel cream cheese, softened
1/2 cup fat-free egg substitute
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup fat-free milk
1 1/2 cups fresh strawberries, chopped

 
Preheat oven to 350º. Spray a 9x5” loaf pan.

In a large bowl, cream the butter, Splenda and cream cheese until fluffy/creamy. Slowly add the egg substitute. Mix in vanilla.



In a separate bowl, mix the flour, baking powder, baking soda and salt. Blend this with the butter mixture until just blended. Add the milk and stir until JUST blended – do NOT over stir!!!


 
Drain the berries and blot dry. Carefully fold them into the dough. (Dough will be thick)


Spread into the 9x5” loaf pan and bake for 50 – 60 minutes.



Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Wednesday, May 22, 2013

Strawberry.......Fool!

I still had/have berries to use up and didn't want to do the normal stuff with them. So I searched and found a recipe called Strawberry Fool. It sounded interesting, so I thought I'd try it. For some reason, I don't think it turned out the way it was supposed to.....as a thick, creamy dessert. So now what do I do with this bowl of pink strawberry stuff? This is where I love when a mistake turns out to be a jack-pot! I figured I could use it as a sauce.....and it works! I made a Zelma's Easy Pound Cake recipe.....this time I used the SF yellow cake mix with SF/FF cheesecake pudding mix and NO 'optionals', so the cake is 3 PointsPlus™.......and you don't use enough of the Fool to have a P+ value. 

STRAWBERRY.....FOOL!
I'll explain the PointsPlus™ in MY SPIN


3 cups fresh strawberries, hulled and sliced
2 TBSP Splenda granulated
2 cups plain fat-free yogurt
2 tsp vanilla
1/4 cup light brown sugar


In a medium bowl, combine the sliced berries with the Splenda. Cover and chill 2 hours.


In another medium bowl, combine the yogurt, vanilla and brown sugar. Cover and chill 2 hours.



Gently fold the berries into the yogurt mix.



MY SPIN: I 'think' if you used Greek yogurt this would come out more like a stand-alone dessert and 1 cup would be 3 PointsPlus™ and make 4 servings.. I used regular yogurt and used this as a 'sauce' since it was too 'watery' for a stand-alone dessert......and the amount used wasn't enough to have any PointsPlus™ value.

The Fool sauce with Zelma's Easy Pound Cake
made with SF yellow cake mix and SF/FF cheesecake flavored pudding mix.
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Saturday, May 18, 2013

Strawberry Cheese Cupcakes

I went to Tidwell's on Thursday and bought a 'flat' of strawberries.  For those who don't know, a flat is 8 quarts. Yes, I said EIGHT quarts of strawberries!! That IS a lot of berries!  Thankfully, my neighbor was getting 2 of those quarts.....but it still leaves me with 6.....and that's still a lot of berries!!  It was time to go on a 'seek and find' mission to use these berries.  This recipe is the first of a few berry recipes I need to do ...... fast! I used 2 quarts for this (by the time I got done munching on a bunch). This is *not* a quick & easy recipe, but very much worth making.

STRAWBERRY CHEESE CUPCAKES
Makes 12 Cupcakes
1 Cupcake = 4 PointsPlus™


Cupcake:
2 cups all-purpose flour
1/2 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/4 cup fat-free egg substitute
1/4 cup unsweetened applesauce
1 cup fat-free milk
1 tsp vanilla

2 cups strawberries, cut into small pieces


Cream Cheese Filling:
4 oz. Neufchatel cream cheese
1/3 cup Splenda granulated
2 TBSP fat-free egg substitute
1 tsp vanilla


Topping:
1/4 cup all-purpose flour
1/4 cup Splenda granulated
1 tsp cinnamon
3 TBSP light butter

 
Preheat oven to 400º. Line a cupcake/muffin pan with papers or spray it.

Cupcake: In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. In another medium bowl, beat milk, applesauce, egg substitute and Splenda granulated. Stir dry ingredients into the milk mixture; do NOT over-mix; batter should be slightly lumpy.

Cream Cheese Filling: In a small bowl, beat all ingredients until smooth.

Topping: Mix together the flour, Splenda and cinnamon. With a fork, blend in the butter until it looks like coarse sand.


Now it's time to put these together!

Scoop a TBSP of cupcake batter into the bottom of each cupcake section. Sprinkle a few pieces of strawberries on the batter. Place 1/2 TBSP of the cream cheese filling on top of the strawberries. Sprinkle some of the topping on the cream cheese filling followed by another layer of the cupcake batter. Add a few pieces of strawberries and the rest of the topping.





 
 
 
 
 
 
Bake 20 - 25 minutes or until a wooden toothpick comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack.


Refrigerate any that aren't eaten since they contain cream cheese.



MY SPIN: I sprayed the pan and then put the finished cupcakes in the cupcake papers......I get so irritated when they stick to the papers! Since I have SIX quarts of strawberries to use up, I put some of the cut up berries in the cupcake batter. And, I used a heaping tsp of cinnamon.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Wednesday, May 15, 2013

Zelma's Easy Pound Cake

To know me is to know I truly enjoy Facebook. I've reconnected with some old friends and family members......and I've made some really great new friends.  I recently had the pleasure of 'friending' Zelma G.  We've chatted in the past on a recipe group on Facebook consisting of mostly 'local' folks. Well, Zelma posted this recipe.....the untweaked version.....on that page yesterday and a little discussion went on about it....and I just had to tweak it and try it. Zelma.......this cake is AWESOME!!!!! And easy!!!! Thank you so much for allowing me to tweak and share!!! You rock!!!

ZELMA'S EASY POUND CAKE
Makes 16 Servings
1 Serving = 4 PointsPlus™


1 Box Pillsbury Moist Supreme Sugar Free Classic yellow cake mix
1 (1 oz) box Jello-o instant sugar free/fat free pudding mix
1 cup fat-free egg substitute
1 cup fat-free sour cream
1/4 cup water
1/4 cup unsweetened applesauce
OPTIONAL: 1/2 cup chips, nuts, coconut or your choice

 
Preheat oven to 350º. Spray a bundt pan or 2 loaf pans.

In a large mixing bowl, combine all the ingredients except for the optional additions. Mix thoroughly.


 

Fold in the optional additions if you're using any.


Pour into the bundt pan or loaf pans. Bake 50 – 60 minutes until the top is golden brown or a wooden toothpick inserted in the center comes out clean.


Cool on a rack for at least 20 minutes before 'turning out' onto a cake plate.


This can be served with your favorite frosting drizzled on it, with a scoop of ice cream or a dollop of whipped topping. IF you do, be sure to add the PointsPlus™ value to it.

I ate my piece without a topping.....it's just that good!

MY SPIN: Zelma makes this using the same flavor cake mix and pudding mix. If 'we' make it with sugar-free cake mix, our only choices are yellow or chocolate. But think of the endless combinations you can do with the yellow cake mix!!! This one is done with butterscotch pudding and chips.....and I don't think it needs any kind of topping. Please remember.....if you do 'optional additions', you'll need to figure the PointsPlus™ for whatever you add.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Sunday, May 12, 2013

Mango Custard

Believe it or not, I only discovered how much I love mangoes last year. This year, it's time to experiment with them instead of just eating them with yogurt.  This is the first of hopefully a few mango recipes.

MANGO CUSTARD
Makes 8 Servings
1 Serving = 1 PointsPlus™


1 cup pureed mango (1 or 2 mangoes)
1 cup fat-free egg substitute
1/2 cup Splenda granulated
1 cup fat-free evaporated milk
1 tsp vanilla

 
Preheat oven to 350º.

Process peeled/pitted mango(es) in a blender until smooth.


Beat egg substitute until frothy with an electric mixer. Add Splenda, beating until blended. Gradually add evaporated milk, pureed mango and vanilla, beating at low speed until blended.

Pour into 8 6-oz custard cups/ramekins. Set in a roasting pan; add hot water to a depth of 1”.

 
Bake 25 – 30 minutes or until a knife inserted in the center comes out clean.

Remove cups from water to a cooling rack. Custard will 'deflate' while cooling. Cool on rack @15 minutes; cover and refrigerate @3 hours before serving.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

Saturday, May 11, 2013

Apple Tart


I don't know why, but I bought some Granny Smith apples about 2 weeks ago. I guess they 'looked pretty'!!!!  I'm glad I did because I needed to do some Kitchen Therapy the other day.  I made this Thursday.....and would have shared with my Friday WW meeting, but....... <sigh>.  Anyway, apple season is almost here.....but make this now!!!
 

APPLE TART
Makes 12 Servings
1 Serving = 2 PointsPlus™
 

1/3 cup PLUS 2 TBSP Splenda granulated
1 stick (8 TBSP) light butter
1/2 cup fat-free egg substitue
3/4 cup all-purpose flour
2 TBSP baking powder
1 tsp fat-free milk
1/4 tsp salt
3 or 4 large Granny Smith apples
cinnamon
 

Let the egg substitute and butter come to room temperature.

Peel and finely slice the apples.
Preheat oven to 350º. Spray or butter (what used to be called 'grease') an 11” tart pan.
Beat 1/3 cup Splenda with the egg substitute and 1/3 cup butter. Add flour, baking powder, milk and salt. Pour mixture into the tart pan and cover with the sliced apples.
 


Melt remaining butter and Splenda in the microwave. Using a pastry brush, cover the apples with the melted butter. Sprinkle with cinnamon.
 

Bake 40 minutes.
 
 
 
 
 
 
 
 
 
 
You can eat this 'as is' or with some fat-free whipped topping.
 
MY SPIN: The next time I make this, I'll bake it @35 minutes OR use a 9” tart pan. I will definitely “line” the inside perimeter of the pan with apples and then arrange them “pretty” (like in the pictures). I used 3 apples this time.....next time it will be 4.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***
 
Later!
Loving Life(time)!
Jan

Thursday, May 9, 2013

Roasted Sweet Potatoes

This is another recipe that seems to be going 'viral' on Facebook. Everyone posts/shares it, but no one says if they've tried it or not. Well, I did! These are really good!! My only suggestion is to try to get the cubes of potatoes as close to the same size as possible so they cook the same.  Could become my fav tater!!!

ROASTED SWEET POTATOES
Makes 6 Servings @ 2 PointsPlus™
OR
Makes 4 Servings @ 3 PointsPlus™

 
3 sweet potatoes, peeled and cut into bite-size cubes (@3 cups)
2 tsp olive oil
1 TBSP light butter
1 TBSP brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
sea salt (to taste)


Preheat oven to 350º. Spray 8 x 11” baking dish.

Place potatoes in the baking dish. Melt the butter in a microwave and pour over potatoes along with the other ingredients.



Bake 60 minutes, turning once or twice.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan