Tag: Directions Preheat

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts

Baked brie in mini phyllo cups topped with craisins, walnuts and honey. Delicious bite-sized appetizers, perfect for the Holidays!

Someone gave me this idea last week after posting my mini pecan pies and I just loved it! You see I’m a huge fan of baked brie, so naturally creating baked brie a bit lighter with better portion control sounded very appealing to me.

Trader Joe’s sells a light Brie which is what I used here, Presidente also carries one. For the topping, I thought using dried cranberries would be pretty for this time of year and I used honey as my glue to keep everything in place. And the taste? Just as good as the real thing, just be sure you don’t eat the whole tray!

A wedge of brie would be enough to make two batches, so if you are serving a crowd, you can easily double this recipe.

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts 
Calories: 60 • Fat: 3 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 2 g • Sugar: 4 g
Sodium: 59 mg 

Ingredients:

  • 3 oz light brie, skin removed cut into (15) 1/2-inch cubes
  • 4 tbsp craisins
  • 4 tbsp chopped walnuts or pecans
  • 2 tbsp honey
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 325°F.

Combine craisins, chopped nuts and honey in a bowl and mix well.

Arrange mini shells on a baking sheet. Fill
mini shells with cheese (each piece of cheese weighs about 0.2 oz). Top with sticky craisin/nut mixture and bake 5-7 minutes, or until the cheese melts.

Serve immediately.

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Skinny Easter Egg Cake Balls

A fun Easter dessert idea, cake balls decorated as Easter eggs! Put them in a basket and watch them disappear.

We are all ready for the Easter bunny in my home. We painted some eggs, we made cake balls, maybe we’ll even get to see the Easter bunny himself.

These cake balls were fun to make, and are made lighter than traditional cake balls by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required! Because I use a cake ball pan, there’s no need to mix the cake with frosting, which is time consuming and adds a lot more fat and calories.

Aren’t these just the cutest?!  And yes, they taste just as good
as they look. To make them look like
Easter eggs, we drizzled some colored chocolate on them, used some sprinkles,
and just played had fun playing around with them.  I packed some in small boxes to give away as Easter gifts.

You can come up with countless ways to decorate cake balls, using the same basic recipe with this Nordic Ware Cake Pop Pan[1] I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up. The candy melts were from Wilton, which I purchased at Michael’s.

Skinny Easter Egg Cake Balls
gordon-ramsay-recipe.com
Servings:
48 • Size: 1 cake ball • Old Points: 2 pts • Points+: 3 pt
Calories:
102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium:
68 mg

Ingredients:

  • 16.5 oz package yellow cake mix(or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
  • sprinkles

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18
minutes (I rotated the pan after 10 minutes to be sure they baked
evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo skewer into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.

To cover the little hole you get from the skewer, dip the stick in the melted chocolate, then onto the hole.

Repeat with the remaining balls and chocolate. When the chocolate
hardens, place into mini cupcake liners and top with sprinkles and
drizzle with chocolate if desired.

Makes 48 balls.

*I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake
ball.

Sprinkles and decorations not included in n.i.

References

  1. ^ Nordic Ware Cake Pop Pan (www.target.com)

Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle’s
circumference to its diameter (3.14), I can’t think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

Easy Crust-less Spinach and Feta Pie
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/6th of pie Old Points: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 5 g • Protein: 8.8 g • Carb: 12 g • Fiber: 2.5 g • Sugar: 1.7 g
Sodium: 433 mg 

Ingredients:

  • 10 oz frozen spinach, thawed and liquid squeezed out
  • 1/2 cup scallions, chopped
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 1/2 cup (2.5 oz) reduced fat crumbled feta
  • 2 tbsp grated Asiago cheese (or Parmesan, Romano)
  • 1/2 cup white whole wheat flour (Bob’s Red Mill)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray (I used my misto[1])

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.

References

  1. ^ misto (www.blogger.com)

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