Course: desserts
PointsPlus™ Value:    5
Servings:  20
Preparation Time:  15 min
Cooking Time:  60 min
Level of Difficulty:  Easy

Ingredients

Instructions

• Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
• In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
• Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
• Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.

Notes

* You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.

This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese (could affect PointsPlus values). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans.

This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag.

We renovated Zucchini Bread from 9 PointsPlus values to 3 PointsPlus values by:

Cutting back on the oil and sugar and replacing some of each with applesauce for its moisture and sweetness.

Replacing most of the white flour with much more nutritious whole-wheat flour (and adding more baking powder to help maintain a proper result).

Replacing some eggs with egg whites.

Cutting back on the quantity of nuts and raisins used but chopping them up to help sprinkle them throughout.

White Chocolate Bread Pudding
Ingredients
1 lb Bread (Challah-1, baguettes-2, croissants-7-8 — cut into 1-inch cubes
1 qt Heavy cream
6 oz Sugar
7 ea Egg yolks — separated
6 oz White chocolate — chopped
1 ea Vanilla bean — split & scraped
Instructions
Butter 9×12 baking dish and preheat oven to 350.
Bring cream, vanilla bean and 1/2 of sugar to a boil.
Mix egg yolks and remaining sugar until incorporated. Add 1/4 of hot cream mixture to eggs and
stir with whisk to temper, then add balance of cream mixture. Add pinch of salt.
Add white chocolate to hot custard mixture and stir until chocolate is melted and combined. Add
to bread and allow to soak
Add mixture to baking dish and bake in water bath for about 25 minutes.
NOTE:
Bake in 6 oz ramekins for 15 minutes
1 loaf Challah, 7-8 full size croissants, french bread or baguettes, muffins – day-old or somewhat
stale.
Eggs separate easier when room temperature
Substitute 3 oz dark chocolate or 2 Tablespoons good cocoa powder into cream.
Schaffenberger or Valrhona – not Hershey’s with alkali

the water bath is simple…place the dish you have the bread and custard mixture into an aluminum pan with filled with water…..be careful about putting in too much water….what it does is keep the custard and bread moist.

	Fat: 0.1 g Carbohydrates: 34.2g Calories: 154.2 Protein: 4.0g

Try this satisfying and sweet dessert!

Ingredients

Directions

Preheat oven to 350*F (180*C).
Cut butter into small cubes and let soften.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour.
Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add raisins or nuts if using them.
Bake for 25 minutes and let cool.

Number of Servings: 12

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 101.2

• Total Fat: 2.6 g
• Cholesterol: 22.5 mg
• Sodium: 91.6 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.4 g
• Protein: 2.0 g

Ingredients

Directions

Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.

Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.

Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.

Makes 24 tarts, one serving each

Number of Servings: 24

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 102.7

• Total Fat: 5.2 g
• Cholesterol: 10.1 mg
• Sodium: 56.3 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 1.0 g
• Protein: 1.6 g

No Bake Graham Cracker Cheesycake

Ingredients

Directions

Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top. Refrigerate overnight for graham crackers to soften. Enjoy
Makes approx. 20 servings

Number of Servings: 20

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 80.1

• Total Fat: 0.3 g
• Cholesterol: 2.2 mg
• Sodium: 176.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.4 g
• Protein: 2.8 g