These soft and cheezy pinwheels are delicious when dipped in Marinara sauce. They are so good, you could easily serve them at a party and no one would know they are "diet-friendly". The video shows a quick demonstration on assembling these. Recipe makes 10 pinwheels. 3 points each (or 7 points for two of them).
The trick to getting these puffy and hollow is the rest time. After you mix the dough ingredients, let it rest for 2 hours. The dough will NOT rise. But it will change! It will become more stretchy, elastic and resistant. You should get some spring-back when you roll it.
Watch the video to see how the dough should look. I'm using slightly less yogurt in this recipe (not a full cup). You will need to get 6 thin flat circles to keep them 2 points each. You may have to re-roll the scraps for the last circle. You can find and purchase the 5" Pastry Cutter > I used here.
Long before I made 2 ingredient dough, I made bread with traditional yeast or sour dough starter. This is a basic Whole Wheat Bread recipe using Active Dry yeast. I left out the honey to keep the calories and sugar lower.
You will notice there are 2 cups of white bread flour used in this recipe. This is to help the loaf get a nice rise and taste good. It's possible to get a good rise with 100% whole wheat flour but its a few extra steps and it's not very tasty unless you add at least 1/2 cup of honey to it.
Recipe makes 1 loaf (18 slices per loaf). 2 points per slice.
Just some of my methods and techniques for 2 ingredient dough. Almost all of my dough recipes use equal parts flour and yogurt. If using 1 cup self-rising flour and 1 cup non-fat plain Greek yogurt - each batch of dough comes to 13 points in total. How you divide the dough, will determine the points. See video for details.
I also recommend buying a Dough Cutter . It's good for dividing the dough, scraping flour and goo off the counter, and lifting dough from the work surface onto the baking sheet.
These are not really "flaky" like a traditional croissant, but they are very soft and the cheese helps keep the dough layered during baking. I got some nice air pockets in these. I used light mozzarella for this batch, but you can use whatever cheese you want (adjust the nutritionals accordingly). Recipe makes 8 crescent rolls.
If you're into 2 ingredient dough, you may want to buy a Dough Cutter. It makes it really easy to cut the dough, scrape stuff off the counter and lift the dough from the work surface to the baking sheet.
I used scrambled eggs and light mozzarella in this batch, but if it's your first time making these, pre-cooked turkey bacon and shredded cheese is a little easier. Do not put too much stuffing in these, because the skin will likely break and make a big mess in the oven. Recipe makes 4 stuffed bagels.
These mini pizzas are quick, easy and delicious. They make a great party appetizer or a fun dinner the kids will love. I used a 3 inch round cookie cutter to shape the crust. Shown here is shaved Parmesan and basil on some, and 1/2 oz of mozzarella on the others. You can find the recipe for zero point marinara sauce on the veryMichelly.com website, in the category "Sides, Sauces and Dressing" or just use the search bar at the top of the page. 2 points per pizza. Recipe makes 12 mini pies.
I don't recommend skipping the boiling part on these pretzels, because they will taste more like pizza dough than soft pretzels. The baking soda is what gives these treats a very "soft pretzel" flavor. Instead of the traditional twist, I created a spiral before placing these in the water so I could use them as a sandwich bun, or as a snack (with some mustard to dip). This technique is also easier than the twist on a regular soft pretzel.
I use a dough cutter to lift the spirals from the work surface. You can find a good Dough Cutter here.
I love these bread sticks to dip in soup and gravy. Recipe makes 6 breadsticks. Watch video for demonstration on twisting these. You can purchase a dough cutter, similar to what I'm using in the video by clicking this link: Dough Cutter
To get a chewy, tasty bagel, I boil these in water with a little bit of brown sugar. You can skip the boiling part - but I like them better boiled. Use Fage yogurt - that is fresh out of the container. If there is any liquid sitting in the yogurt container, pour it out. I try to get a smooth skin when I'm rolling out the shape of the bagel dough. The smoother they are in dough form, the smoother the bagels will be when they come out of the oven.
The brown sugar used in this recipe may add calories to the bagel. I'm not 100% sure how much of the sugar is actually absorbed into the bagel when boiling. Recipe makes 8 bagels.