Rice Krispies Bars recipe - 181 calories | Diet Recipes under 200 calories

Rice Krispies Bars recipe - 181 calories | Diet Recipes under 200 calories: "A wonderful tasting bar… the great combination of flavors make this a really exciting and decadent version of the old rice crispy bar!

You can substitute the Grand Marnier with a little vanilla or orange extract. If you’re a big fan of white chocolate, you can skip the drizzling at the end and just dunk the bars into the white chocolate.

Rice Krispies Bars recipe - 181 calories

Ingredients:
4-4 1/2 cups Rice Krispies
2 1/2 cups miniature marshmallows
1/2 cup dried apricots, diced
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter
cooking spray
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Topping
1/2 cup white chocolate chips
2 teaspoons Grand Marnier
1-3 teaspoon canola oil


Preparation:
1. Coat a 9×9 inch pan with cooking spray and set aside. Also apply a little spray to your cooking spoon.
2. To make the bars, begin by adding together the brown sugar and butter in a large saucepan over medium-low heat. Stir for about 2 minutes, until the butter and sugar are melted.
3. Add in the 1/4 teaspoon of ground cinnamon and stir.
4. Add the miniature marshmallows and stir continuously, helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
5. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, dried apricots and toasted almonds.
6. Stir quickly to get all of the ingredients incorporated.
7. Turn the mixture out into the 9×9 inch pan, distributing as much as possible using your spoon.
8. Place the bars in the refrigerator and leave them to set for about 30 minutes.
9. Invert the pan, giving it a good whack to release the bars.
10. Slice into 12 pieces.
11. To prepare the topping, melt the white chocolate chips in a double boiler over very low heat.
12. Add the canola oil to the chocolate and stir while the the chips continue to melt.
13. Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal, allowing the melted chocolate to drip down the side.
14. Place the bars on waxed paper to cool.

Servings: 12 bars

Nutritional information for one serving:
Calories: 181
Calories from fat: 62
Total fat: 7g
Cholesterol: 8mg
Sodium: 106mg
Total carbs: 29g
Fiber: 0.8g
Protein: 2g
Weight Watchers points: 4"

Voli Vas Silvana!
Silvana, with Love!

Rice Krispies Bars recipe - 181 calories | Diet Recipes under 200 calories

Rice Krispies Bars recipe - 181 calories | Diet Recipes under 200 calories: "A wonderful tasting bar… the great combination of flavors make this a really exciting and decadent version of the old rice crispy bar!

You can substitute the Grand Marnier with a little vanilla or orange extract. If you’re a big fan of white chocolate, you can skip the drizzling at the end and just dunk the bars into the white chocolate.

Rice Krispies Bars recipe - 181 calories

Ingredients:
4-4 1/2 cups Rice Krispies
2 1/2 cups miniature marshmallows
1/2 cup dried apricots, diced
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter
cooking spray
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Topping
1/2 cup white chocolate chips
2 teaspoons Grand Marnier
1-3 teaspoon canola oil


Preparation:
1. Coat a 9×9 inch pan with cooking spray and set aside. Also apply a little spray to your cooking spoon.
2. To make the bars, begin by adding together the brown sugar and butter in a large saucepan over medium-low heat. Stir for about 2 minutes, until the butter and sugar are melted.
3. Add in the 1/4 teaspoon of ground cinnamon and stir.
4. Add the miniature marshmallows and stir continuously, helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
5. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, dried apricots and toasted almonds.
6. Stir quickly to get all of the ingredients incorporated.
7. Turn the mixture out into the 9×9 inch pan, distributing as much as possible using your spoon.
8. Place the bars in the refrigerator and leave them to set for about 30 minutes.
9. Invert the pan, giving it a good whack to release the bars.
10. Slice into 12 pieces.
11. To prepare the topping, melt the white chocolate chips in a double boiler over very low heat.
12. Add the canola oil to the chocolate and stir while the the chips continue to melt.
13. Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal, allowing the melted chocolate to drip down the side.
14. Place the bars on waxed paper to cool.

Servings: 12 bars

Nutritional information for one serving:
Calories: 181
Calories from fat: 62
Total fat: 7g
Cholesterol: 8mg
Sodium: 106mg
Total carbs: 29g
Fiber: 0.8g
Protein: 2g
Weight Watchers points: 4"

Voli Vas Silvana!
Silvana, with Love!

Igre za food Bloggere

 Ovako,ideja ko ideja je super,bloggeri se druze ,razmijenjuju iskustva,otkrivaju nove stvari o kuhanju i samoj uporabi raznovrsne hrane.
I hvala Vam svima na svim upucenim pozivima,al moram priznat da ja nisam za to...
glavni razlog je sto sam u ovim godinama savrseno sigurna sto volim a sto ne volim,zatim zelim promicat recepte sto mi ih je u naskljedje ostavila moja baka i moja majka,a ponesto i svekar i svekrva.
Zato dragi prijatelji ja c vas pratiti,uzivati u vasoj energiji i ljubavi za hranu a ja cu vama kad i kad napisati jos poneki stari tradicionalni dalmatinski recept.
Stojte mi zdravo i zivo!!
Voli Vas Silvana!
Silvana, with Love!

Igre za food Bloggere

 Ovako,ideja ko ideja je super,bloggeri se druze ,razmijenjuju iskustva,otkrivaju nove stvari o kuhanju i samoj uporabi raznovrsne hrane.
I hvala Vam svima na svim upucenim pozivima,al moram priznat da ja nisam za to...
glavni razlog je sto sam u ovim godinama savrseno sigurna sto volim a sto ne volim,zatim zelim promicat recepte sto mi ih je u naskljedje ostavila moja baka i moja majka,a ponesto i svekar i svekrva.
Zato dragi prijatelji ja c vas pratiti,uzivati u vasoj energiji i ljubavi za hranu a ja cu vama kad i kad napisati jos poneki stari tradicionalni dalmatinski recept.
Stojte mi zdravo i zivo!!
Voli Vas Silvana!
Silvana, with Love!

PINOY BISTEK/BEEF STEAK/

Pinoy Bistek (Beef steak)

1 lb. beef (round, sirloin or tenderloin), sliced 1/4-inch thick
6 tbsp. of kalamansi (key lime) juice
1/2 c. dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings (I used red onions)
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging

1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but you can skip this step).

2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat marinade in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat tastes)

3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just until tender. Remove from skillet and keep warm.

4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking of excess.

5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have too). When the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for another minute or two.

6. Serve immediately with white rice. Enjoy.

Voli Vas Silvana!
Silvana, with Love!

PINOY BISTEK/BEEF STEAK/

Pinoy Bistek (Beef steak)

1 lb. beef (round, sirloin or tenderloin), sliced 1/4-inch thick
6 tbsp. of kalamansi (key lime) juice
1/2 c. dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings (I used red onions)
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging

1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but you can skip this step).

2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat marinade in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat tastes)

3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just until tender. Remove from skillet and keep warm.

4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking of excess.

5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have too). When the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for another minute or two.

6. Serve immediately with white rice. Enjoy.

Voli Vas Silvana!
Silvana, with Love!

BEZ TEXTA-Pic telling all

Voli Vas Silvana!
Silvana, with Love!