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INGREDIENTS:1 (4 serving) package JELL-O sugar free cherry gelatin 2 c. fat free cottage cheese 1 c. (one 8 ounce can) crushed pineapple, packed in fruit juice, drained 1/2 c. (1 ounce) miniature marshmallows 2 Tbsp. (1/2 ounce) chopped pecans 6 maraschino cherries, quartered 3/4 c. Cool Whip Free
PREPARATION:In a medium bowl, combine dry gelatin and cottage cheese. Fold in pineapple, marshmallows, pecans, and maraschino cherries. Add Cool whip Free. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (2/3 cup)
SERVING SUGGESTIONS:Are you going to a party to celebrate? Here's an idea for the season. 138 Calories 2 gm Fat 11 gm Protein 19 gm Carbohydrate 325 mg Sodium 39 mg Calcium 0 gm Fiber
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INGREDIENTS:1 pound strawberries, (trimmed of green tops, cut into slices or chunks) 2 Tbsp fresh lemon juice 1 lemon zested 3/4 cup Sucralose (no calorie sweetener) 1/2 cup water 1/4 tsp salt
PREPARATION:In a blender or food processor, puree the berries, lemon juice and lemon zest. Set aside. In a small saucepot, bring sucralose, water, and salt to a boil. Reduce heat to a simmer and cook for 5 minutes or until slightly thickened. Add syrup to berry mixture. Chill. Place the berry mixture in an ice cream machine and churn according to manufacture's directions.
SERVING SUGGESTIONS:The Food Network, Recipe courtesy Kathleen Daelemans http://www.foodtv.com Episode #: CN1A03
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INGREDIENTS:1 1/2 cups Bisquick reduced fat baking mix 1/2 cup pourable sugar twin 1/2 cup water 2 tablespoons no-fat sour cream 1 egg or equivalent in egg substitute 1/4 cup Hershey’s lite chocolate syrup 1/4 cup flaked coconut 1/4 cup chopped walnuts -- (1 ounce)
PREPARATION:Preheat oven to 375 degrees F. Spray a 8x8-inch baking dish with butter-flavored spray. In a large bowl, combine baking mix and 1/4 cup Sugar Twin. Add water, sour cream and egg. Mix gently to combine. Spread batter into prepared baking dish. Drizzle chocolate syrup evenly over top. Swirl batter with a fork for marbled effect. In a small bowl combine coconut, walnuts, and remaining 1/4 cup Sugar Twin. Evenly sprinkle mixture over the top. Bake for 20 to 25 minutes or until toothpick inserted into center comes out clean. Place baking dish on a wire rack and allow to cool. Cut into 8 servings.
SERVING SUGGESTIONS:Serving size (1 square) Per serving: 153 Cal, 5g Fat, 3g Pro, 24g Carb, 289mg Sod, 30mg Calc, 1g Fib
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INGREDIENTS:1 pkg. sugar free strawberry Jell-O dissolved in 1 cup water 1 pint fresh strawberries cleaned and sliced 2 Tbls. low fat cream cheese 1 container Yoplait light strawberry yogurt 1/4 cup Splenda
PREPARATION:Mix cream cheese, yogurt, and Splenda well. Add to Jell-O and strawberries. Refrigerate.
SERVING SUGGESTIONS:I wanted to have something strawberry for dessert yesterday evening, so this is what I put together. Makes 4 servings 1 pt. per serving. This was so good, I got some frozen Bing cherries and am going to make it with cherry Jell-O, and cherry Yoplait....can't wait to try that one. Hope you like this...Fran
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INGREDIENTS:1 angel food cake mix (1-step variety) Plus: whichever variation you want: 1. Pineapple ? -- 1 can (20 oz) crushed pineapple in juice
2. Pina Colada – add 1T coconut extract (and 1T rum extract) to pineapple directions
3. Lemon -- 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice)
4. Cherry ? -- 1 can (20 oz) Comstock light cherry pie filling
5. Black Forest ? -- add 1/2 cup cocoa to Cherry version
6. Pumpkin ?-- 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice (2 pts/slice)
PREPARATION:Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into ungreased 9x13 pan and bake at 350F for 35-40 minutes (muffins: bake 15-18 minutes). Cool upside down for best results.
SERVING SUGGESTIONS:Any of these variations are just yummy. Enjoy.
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INGREDIENTS:strawberries, canned pineapple, apple, banana, mandarin orange, anything that looks beautiful
PREPARATION:get out your prettiest champagne glass or flute or wine goblet or footed dessert bowls... Cut up enough fruit to fill your glass. About 20 min. before serving, place fruit in glass and put in freezer for about 15 min. Fruit will be semi -frozen (so refreshing!) Then take it out and pour 1 to 2 tbs of your favorite liquor (how DO you spell that?) I like Kalua, Fra Angelico, etc.
SERVING SUGGESTIONS:You can doll this up even more by layering fruit and cool whip or by placing a tlbs of chocolate sauce in the bottom the glass first.
It's a beautiful, easy, refreshed, palate-cleansing dessert!
Figure own pts. based on which fruits you choose! Happy Valentine's day. Susan
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INGREDIENTS:2 3/4 cups all-purpose flour 1 1/2 teaspoons cinnamon 1 1/2 teaspoons baking soda 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 cup margarine 3/4 cup granulated sugar 1/4 cup brown sugar 1 egg 1 1/2 cups applesauce 1 1/2 cups raisins 1 1/2 cups old-fashioned rolled oats
PREPARATION:Preheat oven to 375°F. Coat baking sheet with cooking spray. Combine flour, cinnamon, soda, cloves, nutmeg, baking powder and salt. In bowl with mixer at medium speed beat margarine with sugar until combined. Add egg; beat until fluffy. Reduce speed to low. Beat in flour mixture alternately with applesauce. Stir in raisins and oats. Batter will be soft. Drop batter by teaspoonfuls about 2 inches apart onto baking sheet. Bake 12 to 15 minutes. Cool on racks
SERVING SUGGESTIONS:Makes 42 Cookies Per Serving (excluding unknown items): 112 Calories; 4g Fat (28.9% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 133mg Sodium.
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INGREDIENTS:1 can (21 oz) apple pie filling, divided 6 (7") whole-wheat tortillas 1 tsp. ground cinnamon, divided 1/3 cup light butter 1/4 cup brown sugar
PREPARATION:Preheat oven to 350. Coat a 9" baking dish with nonstick cooking spray. Spoon 1/3 cup apple pie filling down center of each tortilla; sprinkle each with cinnamon. Roll up and place seam side down in prepared dish. In small pan combine butter, sugar and 1/4 cup water; bring to a boil. Reduce heat and simmer, stirring constantly until sugar dissolves and mixture is slightly thickened, 3-5 minutes. Pour over enchiladas. Let stand 20 minutes. Bake until bubbly and golden brown, 20 minutes. Serve warm with fat free vanilla frozen yogurt if desired.
SERVING SUGGESTIONS:THESE ARE A LITTLE HIGH IN POINTS SO SAVE THEM FOR A DAY WHEN YOU HAVE PLANNED AHEAD... Makes 6 servings. WW POINTS: 5 253 calories 6 g. fat 3 g. fiber
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INGREDIENTS:8oz. fat-free cream cheese, softened 1 2/3 oz. fat -free vanilla pudding mix, use two 0.8 oz. boxes 12 oz. fat-free evaporated milk 1 cup fat-free milk 1/2 tsp. vanilla extract 1 Keebler 25%less -fat graham cracker ready pie crust 1 Tbsp. cornstarch 3 tsp. Splenda No Calorie Sweetener 1/4 cup water 1 cup sweetened frozen red raspberries
PREPARATION:1.Cut cream cheese into small cubes and allow it to become very soft either by letting it sit on the countertop or micro waving it for a few seconds. 2. Prepare both boxes of pudding mix using both milks. When pudding comes to a full boil remove from heat and add cream cheese and vanilla. Blend with a whisk until cream cheese is melted; pour into pie crust. 3. Place cornstarch, Splenda and water in a small saucepan; stir until mixed. Add frozen raspberries. Heat over medium heat, stirring, until mixture is thick and clear like jam. Very gently place spoonfuls of raspberry mixture on top of pie. Smooth with the back of spoon into a large heart shape. Chill well and slice into 8 pieces.
SERVING SUGGESTIONS:Serves-8 Points per serving-4
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INGREDIENTS:2 TBSP butter 1 TBSP all purpose flour 1 cup milk 1 oz unsweetened chocolate, cut into pieces 1/3 cup sugar 3 egg yolks 1 tsp vanilla 3 egg whites
PREPARATION:Melt: 2 TBSP butter Stir in until blended 1 TBSP all purpose flour In a separate saucepan, heat but do not boil: 1 cup milk 1 oz unsweetened chocolate, cut into pieces 1/3 cup sugar Slowly add the hot milk mixture to the flour mixture stirring constantly until well blended. Beat until light: 3 egg yolks Beat part of the sauce into the yolks, then add the yolk mixture to the rest of the sauce and stir the custard over very low heat until the yolks thicken slightly. Cool the custard well. Preheat oven to 350. Add to the cooled chocolate mixture 1 tsp vanilla Whip until stiff, but not dry: 3 egg whites Fold them lightly into the cooled chocolate mixture. Bake in a soufflé dish (corning casserole dish works too) set in a pan of hot water about 20 minutes or until firm. Sprinkle lightly with powdered sugar and serve at once.
SERVING SUGGESTIONS:Uh oh, I shouldn't have done that, I'm drooling on the keyboard. Tish
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