Strawberry Yogurt Bundt Cake

It's strawberry time in Dayton, TN!!! We get our berries mostly from Tidwell's in Spring City. They have the biggest, juiciest berries I've ever tasted!!! Just look at the size of this one:

 



It's humongous!!!! As just as sweet and juicy as it is big! It's just one of the berries I used in his recipe. This recipe is a definite 'keeper' and will make it again.

STRAWBERRY YOGURT BUNDT CAKE

Makes 16 Servings

1 Serving = 4 PointsPlus®

1 cup (2 sticks) light butter, softened
2 cups Splenda granulated
¾ cups fat-free egg substitute
1 TBSP lemon juice
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp baking soda
½ tsp salt
8 oz plain fat-free yogurt
12 oz fresh strawberries, washed/hulled/diced/patted dry

Preheat oven to 325º. Lightly spray a 10” bundt pan; set aside.

Don't forget to spray your pan in the dishwasher.....no over-spray to clean up!



In a medium mixing bowl, whisk together 2 ¼ cups of the flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and Splenda until well combined.

Beat in the egg substitute and then stir in the lemon juice.

Alternate beating in the flour mixture and the yogurt until just combined.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the bundt pan and bake 65 – 70 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.

Cool at least 20 minutes in the pan and then turn out onto a wire rack to cool completely.

MY SPIN: The next time I make this, I'm going to pat the berries a little dryer and try using Greek yogurt which will produce a thicker batter and prevent the berries from 'sinking' to the bottom which becomes the top of the cake. It was yummy just the way it was tho!

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!

Jan

Creamy Cheesecake

I love cheesecake. I mean.....I really love cheesecake. And when it's this easy to make, I love it even more! This recipe has few ingredients but a lot of possibilities for the toppings if you choose to top it.  This tastes like you've spent a ton of time, but in less than an hour it's put together and baked. The hardest part is waiting for it to chill.

CREAMY CHEESECAKE

Makes 8 Servings

1 Serving = 5 Points Plus®

1 (9 inch) graham cracker crust

10 ounces Neufchatel cream cheese, softened
½ cup fat-free egg substitute
¾ cup Splenda granulated
2 tsp vanilla extract
1 tsp grated lemon zest

Preheat oven to 350º.

Beat softened cream cheese slightly.

Add the rest of the ingredients and beat until well combined.

Pour mixture into the crust.

Bake for 25 minutes.

Let cheesecake cool on rack and then refrigerate @4 hours before serving.

MY SPIN: You can serve this 'as is' or top it with whatever you like. Remember to add the topping into the P+ value if you're following Weight Watchers©. I topped my piece with a sliced strawberry, fat-free whipped topping and then grated a small amount of dark chocolate over it which didn't add to the P+ value.

 

And now I just want to share with you some kitchen gadgets I just love. The first one is my KitchenAid Stand Mixer.  Sometimes I don't now what I'd do without it.

 

The next 'gadget' is this cute little zester. So much easier than that other 'thingy' because all the zest collects neatly in it.

 

 

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!

Jan

Blueberry Lavender Donuts

I kept saying I was going to make these donuts.......for weeks! Well, today was THE day to make them. I just felt in the mood for a donut, and not a store-bought one. These are actually pretty easy to make and we all know I like easy recipes.  It looks like a lot of ingredients, but you probably already have them in your pantry. The original recipe said it makes about 24 donuts, but I don't see how. If you can get 24 out of the batter, the donut would be 2 PointsPlus®.

BLUEBERRY LAVENDER DONUTS

Makes 15 Donuts

1 Donut = 3 PointsPlus®

3 cups all-purpose flour
1 cup Splenda granulated
2 tsp baking powder
1 tsp baking soda
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp dried lavender buds
½ cup light butter, melted and slightly cooled
1 cup buttermilk
¾ cups fat-free egg substitute
2 tsp vanilla extract
1 cup blueberries

Preheat oven to 375º. Lightly spray donut pan(s).

In a large bowl, combine the flour, Splenda, baking powder, baking soda, nutmeg, ginger and lavender with a whisk.

 

In a medium bowl, combine the melted butter, buttermilk, egg substitute and vanilla with a whisk until foamy.

Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries.

Spread the batter in the donut wells. Bake 10 – 12 minutes until they spring back when lightly touched. Remove from the oven and invert onto a wire rack to cool completely.

MY SPIN: I did use a tad more than 1 cup blueberries. The next time I make these, I'm going to use ½ cup dried lavender buds because I couldn't taste them using ¼ tsp.

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!
Jan

Bowtie Burger Skillet

Well, here I am with a new computer and a new camera AND a new recipe! My husband's first reaction to this was one word:  Interesting.  I didn't know if that was good or bad, but when he went back for seconds I determined that it was good! The 'hardest' part of this recipe is cutting up the veggies, so that should tell you how easy this is to make. Add more garlic tho (see MY SPIN)!!! And I don't usually use salt, but this is one of those recipes where you do need it for flavor. I think this is even kid friendly if you wanted to leave out the cooking wine.

 

BOWTIE BURGER SKILLET

Makes 6 Servings

1 Serving = 7 PointsPlus®

1 pound 93/7 lean ground beef

salt and pepper, to taste

2 cloves garlic, peeled and minced
½ cup chopped onion
1 medium carrot, peeled, 1/4” diced
1 celery stalk, 1/4” diced
8 ounces mushrooms, sliced
½ tsp dried thyme
½ tsp dried tarragon
1 (14.5 oz.) can diced tomatoes
2 cups water
1 (14.5 oz.) can low or no sodium beef broth
3 TBSP Marsala cooking wine
8 ounces bowtie pasta (farfalle)
½ cup low-fat ricotta cheese
¼ cup chopped fresh parsley

In a large skillet over medium heat, saute the beef, breaking it up with a spoon until browned. Season with salt and pepper to taste.

Stir in the garlic, onion, carrot, celery and mushrooms and cook, stirring often, until the vegetables start to soften.

Stir in the thyme, tarragon, diced tomatoes, water, broth and Marsala and bring to a boil.

Stir in the pasta and cook according to the package directions, stirring occasionally. Check pasta for doneness.

Remove from heat and stir in the ricotta cheese and parsley. Serve.

MY SPIN: When I make this again, I'm going to use only 1 ½ cups of water. I'm also going to use a tad more salt than I did this time and a lot more garlic! I was really 'looking' for the garlic flavor in this and it just wasn't there using only 2 cloves.

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!
Jan

Banana Blueberry Bundt Cake

Well, this is the first time in a while that I've done some Kitchen Therapy. Didn't feel much like baking/cooking since my Dad passed away.....then the many trips to his house in GA to get it ready to sell.....then a trip (thanx Shirley!!!) to Vegas.....and then my back gives out. On top of that my laptop decided to 'die' just after I got @200 pictures downloaded onto it and I'm now working with a new laptop. If I can survive all that mess.....I think I'm ok! LOL  Anyway, I'll be adding the pictures to the past recipes I posted without pictures.  Had some pretty funky bananas to use up and still have quite a few bags of blueberries left, so I decided to make this. So flavorful!!! Not too much of the banana taste or the blueberries.....just the right amount. And it felt so good to be in the kitchen again!!!!

BANANA BLUEBERRY BUNDT CAKE

Makes 16 Servings

1 Serving = 5 PointsPlus™

1 cup light butter
1 ½ cups Splenda granulated
½ cup brown sugar
2 cups mashed, very ripe bananas (@6 medium)
1 cup fat-free egg substitute
1 ½ tsp vanilla extract
½ cup buttermilk
3 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ cups blueberries tossed in 1 TBSP flour)

Preheat oven to 350 degrees. Lightly spray a bundt pan.

Using a mixer, cream together the butter and sugars. Mix in the mashed bananas, egg substitute (¼ cup at a time) and then the vanilla and the buttermilk. The batter may look lumpy and curdled but will come together when you add the dry ingredients.

 

 

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to the wet ingredients 1 cup at a time. Mix on low until everything is thoroughly mixed.

 

 



  Using a rubber spatula, gently fold in the blueberries.

Pour the batter into the bundt pan and bake for 60 – 65 minutes until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert onto a cooling rack to finish cooling completely.

Enjoy!

 

 

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!

Jan