My experiment today was to make chocolate muffins without a sugar free cake mix as the base. I wanted to develop my own recipe. It sounded so simple. However, I found that I greatly over-estimated my creative baking skills. It was such a disaster that I won’t even list the recipe, but here are the ingredients I used:
They looked so nice in the pan and cooked up beautifully. I couldn’t wait to taste them.
I took one bite of the warm muffin – and promptly spit it out into a napkin! There was no sweetness at all – it actually kinda set my teeth on edge. All 12 muffins (minus that one bite) went right into the “chicken bowl” that we keep in the kitchen for scraps to feed the chickens.
I decided to give it another try immediately. I decided to add some monkfruit sweetener, vanilla extract, and a little Fage nonfat Greek yogurt. Surely those additions would make the muffins wonderful – or at least palatable.
So I made a second batch with those modifications. Again, I was eager to try them out. They looked and smelled wonderful. This time I got 2-3 bites down before tossing all the rest into the chicken bowl. The second batch didn’t set my teeth on edge, but they simply didn’t taste good. Sigh.
I have to say – those sugar-free cake mixes are looking a lot more appealing at this point! I’ve run out of muffin-making steam for today, but maybe tomorrow I will be go back to the original sugar-free cake mix chocolate muffin recipe!
In all the WW groups I’ve joined on Facebook, I have heard a LOT about 2-Ingredient dough. So I decided to try it out.
It is simply equal parts self-rising flour and nonfat Greek yogurt. However, people kept mentioning that the dough is very sticky and that it works better to have a little less yogurt. Here is what I did:
3 cups self-rising flour (37 points) I made sure to be accurate with this measurement so I could figure the WW points. Set aside about 1/4 cup to use later.
2 1/2 cups Fage nonfat Greek Yogurt (0 points)
Mix the 2 3/4 cups flour with the yogurt in a bowl.. Turn out on a pastry board/sheet or on a piece of parchment paper. Knead briefly – using the 1/4 cup flour you set aside to add, as needed, to get it to a smooth ball. Cut into 16 equal pieces. I used a pastry cutter to cut the dough ball in half – then cut each half in half, etc.
Shape each piece into a ball.
I took some of the balls and rolled them out long and thin, sprayed with butter-flavored Pam, and then generously sprinkled cinnamon on them. Then I rolled them up (like a cinnamon roll), pressed them down, poked a hole in the middle. Voila! Cinnamon bagels.
Some I left plain, and others I sprayed with butter-flavored Pam and sprinkled “Everything but the Bagel” seasoning on them.
They turned out pretty good. They’re a little tangy, thanks to the yogurt. The only points come from the flour. So 37 total points divided by 16 is equal to about 2.3 points each. So one rounds off to 2 points, but two of them round off to 5 points.
I tried both the cinnamon and the “everything but the bagel” – and the cinnamon won, hands down. Spread a little “Simply Fruit” spread on it – and yummy!
I saw a recipe today for a zero-point cheesecake. I read over the directions and decided to make it. Of course, I made my own changes to it. The only artificial sweetener I use is Stevia. I use only Stevia because I have grown Stevia in my garden before. It’s in the mint family. I’ve chewed on the leaves – and they’re unbelievably sweet! So at least the origin of Stevia sweetener is natural. I know they add artificial stuff to get it into a powdered form. Still, it’s better than sweeteners that are completely concocted in chemistry labs.
I also added an additional egg – to make 4 altogether. The reason I did that is to make the batter thicker and for it to have more substance when it is chilled.
Since I had a big juicy lime in the refrigerator, I decided to make this first one a lime cheesecake.
How did it turn out? This cheesecake is delicious! I have to admit that I couldn’t wait the recommended two hours for it to cool. So my husband and I split a slice of warm cheesecake. It makes 8 generous servings. I used a large deep dish pie plate that I had. Next time I will use a regular pie plate.
Next time I plan on making a marble cheesecake. Once the batter is in the pan and before I bake it, I will drizzle some sugar-free Hershey syrup on it, and then use a spoon to swirl it through the batter. I will measure the syrup first to be sure and get an exact count of points. The chocolate syrup will probably make the slices 1 point each instead 0 points.
The only ingredient with points in the recipe below is the sugar-free pudding mix. It is 3 points per box. So there are three points in the entire cheesecake. Technically, that would be 0 points per slice if you make 8 slices. If you eat more than one slice, I’d count 1 point.
I saw another recipe on Facebook and decided to try it. Sugar Free Banana Muffins. It would be banana bread if you put it in a loaf pan instead of muffin tins. I wasn’t terribly impressed with them – although when they were warm and right out of the oven, they were pretty good. But they’re also on the dry side – just a little – which is not how muffins should be.
The base is a sugar free yellow cake mix. Then use very ripe bananas, eggs, and sugar-free chocolate chips.
I like these baking chips. It comes out to just a few chips per muffin. So I chopped them in order to spread out the chocolatey goodness more.
The muffins turned out more cakey than I prefer. I’m going to add some unsweetened applesauce next time to try to change the consistency and moistness.