Muffin-Pan Recipes: Shrimp Wonton Cups, Lemon Cakes
1/6th of recipe (2 wonton cups): 90 calories, 1.5g total fat (0.5g sat. fat), 264mg sodium, 9.5g carbs, 1g fiber, 1g sugars, 8.5g protein
Click for WW PersonalPoints™ value*
Recipes like this are ideal for summer get-togethers -- no silverware needed!
Cook: 15 minutes
12 small square wonton wrappers (refrigerated and stocked with the tofu)
12 raw large shrimp (about 6 oz. total), peeled, tails removed, deveined
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Dash cayenne pepper
Dash each salt and black pepper
1 1/2 cups finely chopped lettuce
1 tbsp. finely chopped fresh cilantro
2 tbsp. light sour cream
1 oz. (about 2 tbsp.) mashed avocado
1 1/2 tsp. finely chopped fresh cilantro
1 tsp. lime juice
1/8 tsp. salt
Serving suggestion: lime wedges
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Place each wonton wrapper in a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.
Meanwhile, in a small bowl, mix sauce ingredients until uniform.
In a medium bowl, coat shrimp with seasonings. Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Cook and flip shrimp for about 4 minutes, until cooked through and blackened.
Evenly fill wonton cups in this order: lettuce, sauce (about 1 tsp.), shrimp, and cilantro.
MAKES 6 SERVINGS
1/12th of recipe (1 mini cake): 122 calories, 6g total fat (0.5g sat. fat), 124mg sodium, 19g carbs, 2g fiber, 1.5g sugars, 3.5g protein
Click for WW PersonalPoints™ value*
This recipe was inspired by a subscriber who wanted a swap for her favorite "olive oil cakelets." We traded some oil for applesauce and made a few other key swaps, and the result is spectacular! (Have a recipe request? Send it in!)
Cook: 30 minutes
1 cup whole-wheat flour
1/2 cup all-purpose flour
1/3 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup olive oil
1/4 cup lemon juice
1 1/4 tsp. lemon zest
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 oz. (about 1/4 cup) sliced almonds
Optional topping: powdered sugar
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a medium-large bowl, combine both types of flour, sweetener, baking powder, baking soda, and salt. Mix well.
In a medium bowl, combine all remaining ingredients except almonds. Whisk until uniform.
Add contents of the medium bowl to the medium-large bowl, and mix until uniform.
Evenly distribute batter into the muffin pan. Sprinkle with almonds, and lightly press to adhere.
Bake until a toothpick inserted into the center of a cake comes out clean, 25 - 30 minutes.
MAKES 12 SERVINGS
Chew on this:
Oh hey, it's National French Fry Day, July 13th! Scope out this roundup of baked fries, and make a recipe or two.
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