Slow on the boards.. so I decided to post a Recipe!

Red Lobster Cheddar Bay Biscuits
Recipe By: Top Secrets Recipes Lite!
Cookbook by Todd Wilbur, pg 207-20
2 Points per Serving
Serving Size: 12

2 cups reduced fat Bisquick®
3/4 cup fat free buttermilk -- or 1% fat
1 cup low fat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine

Preheat the oven to 400 º F.
Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined.

Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.

Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit.

Per serving: 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium, Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES: To make fine parsley flakes, as can be found on the original, simply crush the flakes between your thumb and forefinger.

Yay love this post!! I think I got this recipe from here but it works SO well and i am a terrible cook:

Cheesecake

4 8oz whipped cream cheese
5 eggs
1/4 lb butter
1 1/4 cups sugar
16 oz. sour cream
1 tsp lemon juice
2 tbsp corn starch
1 1/4 tsp vanilla

Let cream cheese, sour cream, butter and eggs stand at room temp for 1 hour.

Blend cream cheese, butter and sour cream together. Then add corn starch,
sugar, vanilla and lemon juice. Beat on whip speed until very well blended.
Beat in one egg at a time until very smooth. Pour mixture into a greased 9
1/2' spring pan. Bake at 350' for 1 hour or until top is golden brown. Turn
off oven and let cake cool with oven door open for 1 hour. Let stand at room
temp for 2 hours and then cover and refrigerate for at least 6 hours.

If you do a graham cracker crust, follow directions on box of graham
crackers.

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Posted by littlepixie12

Red Lobster Cheddar Bay Biscuits
Recipe By: Top Secrets Recipes Lite!
Cookbook by Todd Wilbur, pg 207-20
2 Points per Serving
Serving Size: 12

2 cups reduced fat Bisquick®
3/4 cup fat free buttermilk -- or 1% fat
1 cup low fat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine

Preheat the oven to 400 º F.
Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined.

Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.

Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit.

Per serving: 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium, Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES: To make fine parsley flakes, as can be found on the original, simply crush the flakes between your thumb and forefinger.

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MY MOUTH IS WATERING!!!! THANK YOU

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Posted by Steffie

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Posted by littlepixie12

Red Lobster Cheddar Bay Biscuits
Recipe By: Top Secrets Recipes Lite!
Cookbook by Todd Wilbur, pg 207-20
2 Points per Serving
Serving Size: 12

2 cups reduced fat Bisquick®
3/4 cup fat free buttermilk -- or 1% fat
1 cup low fat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine

Preheat the oven to 400 º F.
Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined.

Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.

Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit.

Per serving: 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium, Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES: To make fine parsley flakes, as can be found on the original, simply crush the flakes between your thumb and forefinger.

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MY MOUTH IS WATERING!!!! THANK YOU

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These things are my favorite!!!!!!!!! this is like the WW version! lol

I know I love those biscuits!! Cant wait to try this