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Great discussion everyone. We’re reading Chs. 11-15 this week.
Here we go with the questions for Chs 6-10.
REMINDER: It is not required in any way to answer the questions. The questions are an aid to the discussion, not a test. They are designed to get us thinking. You may answer all the questions or only those that interest you. You may choose just to comment on answers already posted or any other point outside the questions that occurs to you. The only person required to answer the questions is me ... Gertie ... your fearless leader.
The second post will be the questions. The third post will be my answers.
Here’s this week’s muffin recipe. Enjoy!
Dutch process cocoa powder like Hershey’s European or Special Dark brand, is less acidic and therefore less bitter and richer in color than traditional cocoa powder.
Chocolate Cherry Muffins
1-1/2 cups frozen unsweetened dark cherries, partially thawed, cut in half
1 Cup + 2 Tbs Splenda Granular
1/4 tsp almond extract
3/4 cup 1% milk
½ Cup unsweetened applesauce
3 Tbs canola oil
3 Tbs brown sugar
2 egg whites
1 tsp vanilla
1-1/2 cups all purpose flour
1/3 cup Dutch-process cocoa powder
1-1/2 tsp baking powder
½ tsp baking soda
2 tsps powdered sugar
1. Preheat oven to 375. Spray standard 12 cup muffin tin with nonstick cooking spray.
2. In a small bowl, stir together cherries, 2 Tbs Splenda, and almond extract. Set aside.
3. In a medium bowl, whisk together next 6 ingredients (milk thru vanilla). Set aside.
4. In a large bowl, combine flour, 1 cup Spelnda, cocoa powder, baking powser and baking soda. Stir. Make a well in the dry ingredients and add liquid mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened. Carefully stir in cherries, taking care not to over mix.
5. Spoon batter into muffin.
6. Bake for 18-20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. Dust with powdered sugar by pressing it through a fine mesh strainer.
Per serving:
Calories: 145
Carbs: 22 grams
Protein: 3 grams
Fat: 5 grams (0 saturated)
Fiber: 1 gram
Sodium: 220 mgs
Diabetic exchange - 1.5 Carb, 1 fat
WW point comparison - 3 points
Here we go with the questions for Chs 6-10.
REMINDER: It is not required in any way to answer the questions. The questions are an aid to the discussion, not a test. They are designed to get us thinking. You may answer all the questions or only those that interest you. You may choose just to comment on answers already posted or any other point outside the questions that occurs to you. The only person required to answer the questions is me ... Gertie ... your fearless leader.
The second post will be the questions. The third post will be my answers.
Here’s this week’s muffin recipe. Enjoy!
Dutch process cocoa powder like Hershey’s European or Special Dark brand, is less acidic and therefore less bitter and richer in color than traditional cocoa powder.
Chocolate Cherry Muffins
1-1/2 cups frozen unsweetened dark cherries, partially thawed, cut in half
1 Cup + 2 Tbs Splenda Granular
1/4 tsp almond extract
3/4 cup 1% milk
½ Cup unsweetened applesauce
3 Tbs canola oil
3 Tbs brown sugar
2 egg whites
1 tsp vanilla
1-1/2 cups all purpose flour
1/3 cup Dutch-process cocoa powder
1-1/2 tsp baking powder
½ tsp baking soda
2 tsps powdered sugar
1. Preheat oven to 375. Spray standard 12 cup muffin tin with nonstick cooking spray.
2. In a small bowl, stir together cherries, 2 Tbs Splenda, and almond extract. Set aside.
3. In a medium bowl, whisk together next 6 ingredients (milk thru vanilla). Set aside.
4. In a large bowl, combine flour, 1 cup Spelnda, cocoa powder, baking powser and baking soda. Stir. Make a well in the dry ingredients and add liquid mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened. Carefully stir in cherries, taking care not to over mix.
5. Spoon batter into muffin.
6. Bake for 18-20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. Dust with powdered sugar by pressing it through a fine mesh strainer.
Per serving:
Calories: 145
Carbs: 22 grams
Protein: 3 grams
Fat: 5 grams (0 saturated)
Fiber: 1 gram
Sodium: 220 mgs
Diabetic exchange - 1.5 Carb, 1 fat
WW point comparison - 3 points