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I have an apple crisp recipe that I’d be embarrassed for you to see. I’ve only made it once, and almost didn’t because of the amount of butter it used. I knew I had to find an alternative to that apple crisp recipe, because even though Paula Deen would have approved, I didn’t. I didn’t lose 150 pounds to have it come back on one apple crisp at a time!
Here’s my low fat apple crisp – low in fat, but not in taste, as evidenced by the scraped clean pan!
Ingredients:
- 3 – 4 granny smith apples
- 3/4 c all purpose flour
- 1/2 c white sugar
- 1/4 c oatmeal (not cooked)
- 1/2 cup brown sugar
- 1 T baking powder
- 1 egg
- 2 t cinnamon
- 1 T butter
Directions
- Mix together: 3/4 c. flour, 1/2 c. white sugar, 1 egg, 1 T baking powder. If it’s a little dry, add some water.
- Slice apples thinly. You can peel if you like. (I do.)
- Mix sliced apples with 1 t. cinnamon and a bit of water. Place apples in 8 x 8 pan, spread evenly. Top with wet mixture from above.
- Finally, mix together 1/2 c. brown sugar, 1/4 c. oatmeal, 1 t. cinnamon. Sprinkle on top of apples & first wet mixture. Drizzle the melted butter over crisp. Pat down with fork.
- Bake at 300 degrees for one hour.
- Serves 8 – About 180 calories a good sized serving.
First get all those ingredients together and arrange them really nicely so you can take a picture!
Next, slice the apples. I have to admit that I cheat and use an apple peeler like this one: Back To Basics Apple and Potato Peeler ! Best invention ever!
After you’ve peeled your apples, place them in an 8 x 8 square pan and mix them with some cinnamon and a little water. No need to grease it unless you’d like to add some calories.
In a bowl, mix together the flour, white sugar, egg, and baking powder. This mixture is strange in that it’s kinda doughy but not really. Sticky.
Place that mixture on top of prepared apples. I had to spread it out with two spoons to get it even as it wanted to clump a bit. Be firm with it and show it who’s boss!! Finally, mix together the brown sugar, oatmeal and cinnamon. Sprinkle that on top of the doughy stuff and drizzle with just 1 Tablespoon of butter. (Just 1 Tablespoon is plenty – I promise!)
I know it looks dry, but look what it looks like after it’s baked at 300 degrees for one hour! Fabulous!!
I hope that you will enjoy it as my children did. This recipe serves 8 people and the calorie count is low. I know there is some sugar in there, but it is Thanksgiving after all! My kids and hubby liked it so much that I had to eat the scrapings off the sides of the pan because it was gone! Gone, gone, gone.
Have you ever made a low fat dessert and been pleasantly surprised? This was one of them for me! Diane
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Here’s a great recipe for Low Fat Pumpkin Bread. As some of you know, I’ve lost 150 pounds, and eating healthy all the time is important to me. Thanksgiving and the holidays are no different. Sure I eat fattening chocolate pie, but I also try and offer dishes that are tasty and good for you. Here’s a favorite of ours.
Ingredients:
- 1 cup sugar
- 1/2 can pumpkin
- 1/2 cup unsweetened applesauce
- 1/4 cup egg substitute (or 1 egg)
- 1 1/2 cups self-rising flour
- 1 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg or allspice
- 1 cup chopped nuts or raisins, optional (I don’t use these)
Directions
- In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well.
- Combine the flour, cinnamon, and nutmeg; gradually add to pumpkin mixture and mix well.
- Stir in nuts or raisins if desired.
- Put into 8-in. x 4-in. loaf pan coated with cooking spray.
- Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to wire racks.
Makes 1 loaf , according to my calculations calories come in at about 125 – 130 per slice. Not bad!
First, assemble the ingredients:
I did double this recipe so if you look closely you may see the 2nd egg peeking behind the applesauce!
Next mix the sugar, pumpkin, applesauce and egg substitute (or real egg); combine until well mixed.
Combine the flour, cinnamon, and nutmeg; Add to wet stuff! Don’t overmix this or your bread may be tough and no one likes tough bread!
Finally, bake at 350 degrees for 50 – 60 minutes, or until the famous toothpick comes out clean. Cool and eat. We did!
Everyone really liked it, especially my four year old. He said, “Is this one of those recipes that is good for you?” He looked at me suspiciously when he said that. I indicated that it wasn’t too bad for you and he said, “Okay, I guess I’ll keep eating it!” That seemed to be the general consensus. Keep eating it. But of course, I wouldn’t be Diane, Fit to the Finish, if I didn’t remind you of portion control! Let me know if you try it! Diane
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I have to admit that I shy away from making breakfast and usually opt for cereal, but in an effort to save money and work on building up the nutritional level, I’ve been making a hot breakfast a few times a week. Here’s my whole wheat pancakes:
First, I assembled the ingredients. (Note the fabulous Vermont maple syrup!)
Then I made buttermilk since I NEVER have any! You just pour a bit of lemon juice into the bottom of your measuring cup and add milk to the proper amount. Then let it sit for a few minutes until it gets lumpyish! Cheap and easy.
Next, cook on your preheated griddle. I bought the biggest griddle I could find. As you can see I can do 12 pancakes at one time! Also notice the chocolate chips!
Finally, serve them to your family who will show their appreciation for all your hard work by looking at picture books and reading the newspaper!!
 
Well regardless of whether they appreciated it or not, no one needed a morning snack because they were totally full!! They should have been since I made 54 pancakes and only had 12 left.
Recipe Here
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