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
SmartPoints® value 2*
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
SmartPoints® value 3*
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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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.
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