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Healthy Eating
                          APRICOT-ORANGE BREAD


Only 1 egg and very little margine are used in this low-saturated-fat, low-cholesterol low-sodium bread.

1   (6 oz) package of dried apricots cut into small pieces
2 C   water
2 Tbsp   margarine
1 C   sugar
1   egg, slightly beaten
1 Tbsp   freshly grated orange peel
3-1/2 C   sifted all-purpose flour
1/2 C   nonfat dry milk powder
2 tsp   baking powder
1 tsp   baking soda
1 tsp   salt
1/2 C   orange juice
1/2 C   chopped pecans
 


1-Preheat oven to 350 F. Lightly oil two 9x5-inch loaf pan.
2-Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
3-Cream together margarine and sugar. By hand, beat in egg and orange peel.
4-Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5-Stir apricot pieces and pecans into batter.
6-Turn batter into prepared pans.
7-Bake for 40-45 minutes or until bread springs back when lightly touched in center.
8-Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.
Yield: 2 loaves--Serving Size: 1/2-inch slice

Each serving provides:

Calories: 97
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 6 mg
Sodium: 113 mg
                              BANANA-NUT BREAD



Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.

1 C   mashed ripe bananas
1/3 C   low-fat buttermilk
1/2 C   packed brown sugar
1/4 C   margarine
1   egg
2 C   sifted all-purpose flour
1 tsp   baking powder
1/2 tsp   baking soda
1/2 tsp   salt
1/2 C   chopped pecans
 


1-Preheat oven to 350 F. Lightly oil two 9x5-inch loaf pan.
2-Stir together mashed bananas and buttermilk; set aside.
3-Cream brown sugar and margarine together until light. Beat in egg. Add banana mixture; beat well.
4-Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
5-Stir in nuts and turn into prepared pan.
6-Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
7-Cool 5 minutes in pan.
8-Remove from pan and complete cooling on a wire rack before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice

Each serving provides:

Calories: 133
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 12 mg
Sodium: 138 mg
                            CARROT-RAISIN BREAD



This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.
1-1/2 C sifted all-purpose flour
1/2 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp   ground cinnamon
1/4 tsp ground allspice
1 egg, beaten
1/2 C water
2 Tbsp vegetable oil
1/2 tsp vanilla
1-1/2 C finely shredded carrots
1/4 C chopped pecans
1/4 C golden raisins
 



1-Preheat oven to 350 F. Lightly oil a 9x5x3 inch loaf pan.
2-Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.
3-In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
4-Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
5-Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.
Yield: One loaf--Serving Size: 1/2-inch slice

Each serving provides:

Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg
                  GOOD-FOR-YOU CORNBREAD


Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

1 cup cornmeal
1 cup flour
1/4 cup   white sugar 
1 tsp baking powder
1 cup buttermilk, 1% fat 
1  egg, whole
1/4 cup   margarine, regular, tub 
1 tsp  vegetable oil (to grease baking pan)
 


1-Preheat oven to 350 F.
2-Mix together cornmeal, flour, sugar, and baking powder.
3-In another bowl, combine buttermilk and egg. Beat lightly.
4-Slowly add buttermilk and egg mixture to the dry ingredients.
5-Add margarine and mix by hand or with a mixer for 1 minute.
6-Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool.
7-Cut into 10 squares.

Makes 10 servings--Serving Size: 1 square

Calories 178
Fat 6 g
Saturated fat 1 g
Cholesterol 22 mg
Sodium 94 mg
                             HOMESTYLE BISCUITS


Its easy to make homestyle biscuits with less fat.

2 cups flour
2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsps sugar
2/3 cup buttermilk, 1% fat
3 Tbsps + 1 tsp   vegetable oil
 

1-Preheat oven to 450 F.
2-In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3-In a small bowl, stir together buttermilk and oil. Pour over flour mixture; stir until well mixed.
4-On a lightly floured surface, knead dough gently for 10 to 12 strokes.
5-Roll or pat dough to 3/4-inch thickness.
6-Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
7-Transfer biscuits to an ungreased baking sheet.
8-Bake for 12 minutes or until golden brown. Serve warm.
9-Makes 15 servings--Serving Size: 1 (2-inch) biscuit

Calories 99
Fat 3 g
Saturated fat less than 1 g
Cholesterol less than 1 mg
Sodium 72 mg