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Snacks

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    Score: 5.00. Votes: 2

    If you like Big Macs you'll love this snack wrap that tastes exactly like the world's most famous hamburger. The same basic ingredients found in a Big Mac are wrapped into a medium flour tortilla for a surprisingly tasty quick eat that's easy to copy at home. Inside each of these wraps is half of the hamburger patty that's used on the chain's Quarter Pounder, so by cooking up a quarter-pound of ground beef that's been formed into a patty you'll be able to whip up two cloned McDonald's Mac Snack Wraps in a snap. Say that three times fast.

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    Score: 5.00. Votes: 1

    The original version of these bite-size breakfast treats made with extra thick pancake batter and coated with cinnamon sugar are a big success at Denny's. So, chefs there have come up with another version with blueberries and white chocolate chips inside. Initially I thought I could use an instant blueberry pancake mix to clone the new flavor, such as the mix made by Krusteaz. But those "blueberries" in there aren't even real blueberries - they're fake blueberry flavored bits. Not good. I found that the best solution for the best clone is to add chopped up dried blueberries to an extra-thick batter, along with a little chopped up white chocolate chips. The batter is easy to portion out using a 1 3/4-inch cookie scoop that's been dipped in oil, but you could also use a tablespoon measure as long as you don't scoop up too much. Keep your batter balls about 1 1/2 inches in diameter or they may not cook all the way through. Here are clones for the original Pancake Puppies as well as the new blueberry and white chocolate chip version.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    After baking the big 'ol muffins, Otis Spunkmeyer freezes them so that they stay fresh on the way to the stores. Vendors thaw out the tasty baked goodies before displaying them on their shelves. Even after the muffins reach room temperature, they still have a very impressive shelf life of twenty-one days.

    You can also freeze the muffins you make with this reduced-fat clone recipe. Just wait until they cool, then wrap the muffins in plastic wrap, and toss them in the freezer. And remember, the shelf life of your version without preservatives will be much less than that of the real McCoy, so dive into those muffins post haste.

    Nutrition Facts
    Serving size–1/2 muffin
    Total servings–16
    Calories per serving–165 (Original–210)
    Fat per serving–4 g (Original–11g)

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    In Cayce, South Carolina, Otis Spunkmeyer muffins were manufactured with state-of-the-art robotic equipment that would make R2-D2 jealous. The amazing machines do everything from packaging 130 muffins per minute to sealing up the cartons for a quick shipment to stores across the country.

    This Top Secret Recipes reduced-fat clone version uses unsweetened applesauce to keep the muffins moist and to help replace fat.

    Nutrition Facts
    Serving size–1/2 muffin
    Total servings–16
    Calories per serving–16 (Original–240)
    Fat per serving–5.5g (Original–13g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    How can you resist the cute little girls in those adorable green outfits—and a change machine around their waists? If you can't, then a least it's good to know that less than one-third of the sales price of each box of Girl Scout Cookies goes to the manufacturer. That's much less than the wholesale price food retailers pay for similar products. Most of the money raised from each sale goes to support the Girl Scouts. But how do we get our Girl Scout Cookie fix during the off-season when the cookies aren't being sold? That's when we can turn to a clone recipe such as this one for the reduced-fat cookie with the lemony tang. Included here is the custom Top Secret Recipes technique for making a delicious filling that's entirely fat-free.

    Nutrition Facts
    Serving size–3 cookies
    Total servings–14
    Calories per serving–150
    Fat per serving–4.5g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    The full-fat version of these delicious discs are the top-selling shortbread cookies in the United States. It's no wonder the baked-goods giant elected to introduce a reduced-fat version in 1994. You'll find this clone as easy to make as any other cookie recipe, but with much less fat in the crispy finished product.

    Nutrition Facts
    Serving size–1 cookie
    Total servings–30
    Calories per serving–80
    Fat per serving–3g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    These soft, creme-filled cookies are one of the most drooled-over snacks in the popular line of Little Debbie products. The secret to cloning the light version of these mouthwatering sandwich cookies is in re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. For the filling we'll use marshmallow creme straight out of the jar. Just be sure to eat these within a day or two of filling them, since the filling may begin to slowly creep out from between the cookies in warm weather. Also, keep these sandwich cookies wrapped in plastic or sealed in an airtight container so that they'll stay moist and chewy.

    Nutrition Facts
    Serving size–1 sandwich cookie
    Total servings–20
    Calories per serving–146
    Fat per serving–2.5g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    In the late thirties, as Roy Nafziger noodled through some names for his new line of baked goods for the Cakes Division of Interstate Bakeries, he decided on the name of former U.S. President James Madison's wife. Why her, you ask? Apparently the flamboyant first lady enjoyed entertaining guests with elaborate parties at the White House, and served those guests a fine selection of desserts and baked goods. Nafziger figured his company would create cakes "fine enough to serve in the White House." So, the name stuck, and today the company is a member of the Interstate Brands Corporation family, which also includes Hostess as part of a recent acquisition.

    These carrot cakes have been sold off and on through the years, but never as a reduced-fat version. So, with applesauce and egg substitute jumping in for some of the fat, here's a TSR version of the tasty carrot cake for the fat-conscious. You'll swear it's the original, but each slice comes in at less than 4 grams. Even with butter in the icing, that's better than half the fat of the real thing.

    Nutrition Facts
    Serving size–1 slice
    Total servings–10
    Calories per serving–520 (Original–360)
    Fat per serving–3.5 g (Original–8g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Take a close look at the Entenmann's logo sometime. You'll see a drawing of the same type of horse-drawn delivery wagon that William Entenmann drove back in 1898 in Brooklyn, New York, when he started his home-delivery baking service. The successful family business was passed on through the generations with little change in philosophy or goals. Then in 1951, the family realized the best way to reach the growing numbers of customers was by selling the products in New York-area supermarkets. The delivery business went retail, but the company was still a local New York-area business.

    All that changed in 1982, when General Foods purchased the company. Not only did distribution go national, but at the same time food scientists at General Foods were working hard to develop the first line of fresh-baked fat-free cakes and pastries. When those products hit store shelves in 1989, the fat-cutting fad was in its infancy, and Entenmann's was able to grab a big chunk of the market.

    Now you can sink your teeth into a big chunk of this home-made version of the popular cheese-filled crumb cake. This clone recipe of the popular treat makes two cakes the same size as the original, by dividing a standard 9x13-inch pan in half with a large piece of aluminum foil. 

    Nutrition Facts:
    Serving size–2.6 oz.
    Total serving–18
    Calories per serving–140
    Fat per serving–0g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Here's a recipe that comes from a challenge issued by the New York Daily News. The paper wanted to watch a West Coast dude duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple, a place that also takes pride in the low fat content of its knishes as opposed to the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever eaten), I realized that not only could a good clone recipe be created, but even more fat grams could be eliminated. The Daily News had a food lab analyze the fat content of the original knish and the clone, as well as the fat in a street vendor knish and a supermarket knish, just for comparison. The lab results are listed following the recipe.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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