Converting Recipe Selection Counts Into Points

STEP ONE

CALORIE COUNT + BONUS CALORIES = TOTAL CALORIE COUNT PER SERVING

To convert selection information into a calorie count use the following guidelines:

1 Bread = 80 calories

1 Protein/Milk = 70 calories

1 Fruit/Vegetable = 50 calories

1 Fat = 40 calories

STEP TWO

LOOK UP THE FAT AND FIBER CONTENT

Note: You must know the fat and fiber count to find the true point value.

STEP THREE

USE YOUR POINTS FINDER TO DETERMINE NUMBER OF POINTS

Example:  Chocolate Peanut Butter Pie

1/2 B = 40 calories

1 1/2 P/M = 105 calories

1 FA = 40 calories

65 C = 65 calories

250 total calories

Fat grams = 10 grams of fat

Fiber grams = 1 gram of fiber

Total = 6 POINTS PER SERVING