Best Extreme Low Fat Buttermilk Bran Breakfast Squares Recipes

NO-BAKE RAISIN BRAN BREAKFAST BARS

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

LOW-FAT DATE SQUARES

Steps:

• Mix all dry ingredients in a small bowl (oats, flour, cereal, cinnamon, powder, soda).
• Mix all wet ingredients in a large bowl (applesauce, sugar, molasses, oil, egg, vanilla).
• Add dry ingredients to wet ingredients.
• Stir in chopped dates.
• Pour mixture into a 9 x 13 pan (coated with non-stick spray).
• Bake at 350°F for 20 minutes.

ULTRA LOW FAT ALL-BRAN MUFFINS

Steps:

• Stir together dry ingredients (except cereal), set aside.
• In large mixing bowl, combine cereal with milk.
• Let stand 5 minutes until cereal softens.
• Add egg whites and mashed banana, mix well.
• Add flour mixture, stirring only til moistened.
• Spoon into 12 muffin cups sprayed with Pam.
• Bake at 400 F for about 20 minutes or until golden brown.

EXTREME LOW FAT BUTTERMILK CARROT-BRAN MUFFINS

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Generously spray 12 regular size muffin tins with non stick spray or line with paper liners.
• In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix).
• In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes.
• Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix).
• Divide the batter equally between the muffin tins.
• Bake for about 20-22 minutes or until the muffins test done (do not over bake).
• Cool in the pan for about 10-12 minutes then remove to wire rack.
• Serve warm or room temperature.

EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)

Steps:

• Set oven to 425 degrees.
• Prepare a glass 8-inch pie plate.
• Roll out one pastry into about a 9-1/2-inch circle.
• Gently fit into bottom of the pie plate.
• In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
• Spoon the cherry mixture into the pie crust.
• Top with remaining pastry.
• Press edges of bottom and top pastry together, then trim and flute.
• Cut a couple of steam vents in the top pastry.
• Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
• Place the pie on a baking sheet to catch spills.
• Bake at 425 degrees for 10 minutes.
• Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
• Cool pie on a rack, before slicing.