SKINNY TASTE COOKIES RECIPES

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SKINNY PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM



Skinny Peanut Butter Cookies Recipe - BettyCrocker.com image

We’re always finding new ways to enjoy our favorite recipes. While we love indulging in classic peanut butter cookies, some days we would rather enjoy that same delicious taste with a better-for-you, low-calorie recipe instead! We substituted in a combination of whole wheat flour, honey, brown sugar, and vegetable oil so these low-calorie peanut butter cookies would stay sweet and chewy but have less fat and fewer calories than the original recipe. Don’t worry, you don’t need to tell anyone, just enjoy them for how delicious they look and taste!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal™ whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
  • Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
  • Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 100 , CarbohydrateContent 14 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 9 g, TransFatContent 0 g

SKINNY GARLIC SHRIMP PASTA RECIPE - BETTYCROCKER.COM



Skinny Garlic Shrimp Pasta Recipe - BettyCrocker.com image

Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

Steps:

  • In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
  • While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
  • Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutrition Facts : Calories 310 , CarbohydrateContent 31 g, CholesterolContent 165 mg, FatContent 1 , FiberContent 4 g, ProteinContent 28 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 3 g, TransFatContent 0 g

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