LEMON MOUSSE One 4-serving size pkg instant sugar-free vanilla pudding mix 2 cups milk 1 tub Crystal Light Lemonade or Sunrise Orange - dry (the tubs that make ONE pitcher) One 12-ounce container Cool Whip OR 3 cups Splenda-sweetened whipped cream 1 1/2 cups fresh blueberries, optional In a large bowl beat the pudding mix with the milk until thickened and smooth. Beat in the dry drink mix. Fold in the Cool Whip or whipped cream and berries. Spoon into individual glasses and allow to set up for at least one hour. Makes 8 servings. Per Serving PLAIN: 93 Cal; 3 g Protein; 6 g Tot Fat; 8 g Carb; 0 g Fiber; 3 g Sugar; 131 mg Sodium Per Serving with 1 1/2 cups Blueberries folded in: 109 Cal; 3 g Protein; 6 g Tot Fat; 12 g Carb; 1 g Fiber; 6 g Sugar; 131 mg Sodium
LEMON-LIME CUSTARD CAKES
Cool and tangy...rich and creamy...soft and airy...perfect little desserts with a spongy cake on the top and a silky custard on the bottom. Super easy and light as a feather in the calorie department! 3 eggs, separated 1/2 cup plus 1 tablespoon Splenda 2 tablespoons flour 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon lemon zest 1 tablespoon lime zest 1 cup milk 1/4 teaspoon salt Nature Sweet powdered and zest - optional Preheat oven to 350 degrees. Spray six 6-ounce ramekins or eight 4-ounce ramekins with vegetable cooking spray and set in a 9x13 baking pan. Set aside. In a large bowl whisk the egg yolks with 1/2 cup Splenda, flour, juices, and zests until well combined. Whisk in milk. In another bowl whip the egg whites, 1 tablespoon Splenda, and the salt with an electric mixer until soft peaks form. Fold the eggs whites into the yolk mixture. Divide the batter among the ramekins. Pour 1 inch hottest tap water into the baking pan. Bake for 20-25 minutes or until golden and puffed. Sprinkle with powdered Nature Sweet and zest if desired. Serve warm. Makes 6 servings. Per Serving: 75 Cal; 5 g Protein; 4 g Tot Fat; 5 g Carb; 0 g Fiber; 3 g Sugar; 163 mg Sodium
TORTILLA SOUPLinda Farnsworth 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, minced 1-2 jalepeno peppers, minced (seeded if desired) 1 medium zucchini, diced 2 carrots, diced 1/2 cup corn 1 tablespoon cumin 2 teaspoons chili powder 1 teaspoon dried cilantro 2 tablespoons lime juice 1 teaspoon Splenda One 28-ounce can petite-diced tomatoes 4 cups low-sodium chicken broth 1 1/2 cups shredded, cooked chicken Two 14-ounce cans black beans, drained, rinsed Kosher salt & black pepper to taste Sour cream 1 cup crushed blue tortilla chips, optional Fresh Cilantro In a stockpot heat olive oil over medium heat. Add onions, garlic, and jalepenos and cook for 4-5 minutes or until onions are soft. Add zucchini, carrots, and corn and cook for 5 minutes. Stir in cumin, chili powder, dried cilantro, Splenda, lime juice, undrained tomatoes, and chicken broth. Cover, bring to a boil; reduce heat and simmer for 30 minutes or until vegetables are tender. Add in chicken and black beans and heat through. Serve topped with sour cream, crushed chips, and fresh cilantro. Makes 8 servings. Per Serving: 167 Cal; 15 g Protein; 4 g Tot Fat; 15 g Carb; 5 g Fiber; 4 g Sugar; 598 mg Sodium
Chicken and Sausage Gumbo
Brown 1 seasoned cut up chicken fryer (or breasts or thighs) in a little
oil in a soup pot. Drain the fat. Add two boxes of chicken broth or
water and bullion cubes. Bring to a boil, then reduce to a simmer for
30 minutes. Saute 1 chopped onion, 1 chopped bell pepper, 2 celery
stalks and 2 garlic cloves. Add to the soup. Add a chopped up sausage
rope. Simmer another 30-45 minutes. Add 1/2 C green onions about 15
minutes before serving. I stir in a can of cream of celery soup to
thicken it at the end. The recipe says to serve over cooked rice. You
can add rice to the soup, or pasta, or quinoa. I just make it up as I
go along. :D
LEMON MOUSSE One 4-serving size pkg instant sugar-free vanilla pudding mix 2 cups milk 1 tub Crystal Light Lemonade or Sunrise Orange - dry (the tubs that make ONE pitcher) One 12-ounce container Cool Whip OR 3 cups Splenda-sweetened whipped cream 1 1/2 cups fresh blueberries, optional In a large bowl beat the pudding mix with the milk until thickened and smooth. Beat in the dry drink mix. Fold in the Cool Whip or whipped cream and berries. Spoon into individual glasses and allow to set up for at least one hour. Makes 8 servings. Per Serving PLAIN: 93 Cal; 3 g Protein; 6 g Tot Fat; 8 g Carb; 0 g Fiber; 3 g Sugar; 131 mg Sodium Per Serving with 1 1/2 cups Blueberries folded in: 109 Cal; 3 g Protein; 6 g Tot Fat; 12 g Carb; 1 g Fiber; 6 g Sugar; 131 mg Sodium
LEMON-LIME CUSTARD CAKES
Cool and tangy...rich and creamy...soft and airy...perfect little desserts with a spongy cake on the top and a silky custard on the bottom. Super easy and light as a feather in the calorie department! 3 eggs, separated 1/2 cup plus 1 tablespoon Splenda 2 tablespoons flour 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 tablespoon lemon zest 1 tablespoon lime zest 1 cup milk 1/4 teaspoon salt Nature Sweet powdered and zest - optional Preheat oven to 350 degrees. Spray six 6-ounce ramekins or eight 4-ounce ramekins with vegetable cooking spray and set in a 9x13 baking pan. Set aside. In a large bowl whisk the egg yolks with 1/2 cup Splenda, flour, juices, and zests until well combined. Whisk in milk. In another bowl whip the egg whites, 1 tablespoon Splenda, and the salt with an electric mixer until soft peaks form. Fold the eggs whites into the yolk mixture. Divide the batter among the ramekins. Pour 1 inch hottest tap water into the baking pan. Bake for 20-25 minutes or until golden and puffed. Sprinkle with powdered Nature Sweet and zest if desired. Serve warm. Makes 6 servings. Per Serving: 75 Cal; 5 g Protein; 4 g Tot Fat; 5 g Carb; 0 g Fiber; 3 g Sugar; 163 mg Sodium
TORTILLA SOUPLinda Farnsworth 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, minced 1-2 jalepeno peppers, minced (seeded if desired) 1 medium zucchini, diced 2 carrots, diced 1/2 cup corn 1 tablespoon cumin 2 teaspoons chili powder 1 teaspoon dried cilantro 2 tablespoons lime juice 1 teaspoon Splenda One 28-ounce can petite-diced tomatoes 4 cups low-sodium chicken broth 1 1/2 cups shredded, cooked chicken Two 14-ounce cans black beans, drained, rinsed Kosher salt & black pepper to taste Sour cream 1 cup crushed blue tortilla chips, optional Fresh Cilantro In a stockpot heat olive oil over medium heat. Add onions, garlic, and jalepenos and cook for 4-5 minutes or until onions are soft. Add zucchini, carrots, and corn and cook for 5 minutes. Stir in cumin, chili powder, dried cilantro, Splenda, lime juice, undrained tomatoes, and chicken broth. Cover, bring to a boil; reduce heat and simmer for 30 minutes or until vegetables are tender. Add in chicken and black beans and heat through. Serve topped with sour cream, crushed chips, and fresh cilantro. Makes 8 servings. Per Serving: 167 Cal; 15 g Protein; 4 g Tot Fat; 15 g Carb; 5 g Fiber; 4 g Sugar; 598 mg Sodium
Chicken and Sausage Gumbo
Brown 1 seasoned cut up chicken fryer (or breasts or thighs) in a little
Autumn salad in gorgeous color…
2 medium sweet potatoes, peeled and diced in 1/2 inch cubes
1 teaspoon olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
Kosher salt & freshly grated black pepper
2 tablespoons finely diced sweet onion
2 tablespoons chopped, toasted pecans
2 tablespoons dried cranberries, coarsely chopped
1 tablespoon minced fresh parsley
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons sugar free or regular honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper
.
Preheat oven to 350 degrees. Place diced sweet potatoes in a shallow baking dish. Drizzle with 1 teaspoon olive oil, sprinkle with rosemary, salt and pepper. Stir to coat. Roast for 25-30 minutes or just until fork tender. (Over cooking will cause them to be mushy when you stir them into the remaining ingredients.) Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold. Makes 5 side-dish servings.
Per Serving: Calories 154; Protein 1 g; Fat 6 g; Carbs 13 g; Sugar 5 g; Sodium 52 mg
Pumpkin Spiced Latte
Ingredients
- 3 cups hot whole milk
- 4 teaspoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 6 ounces double-strength brewed coffee
- 3 tablespoons sweetened whipped cream
- 3 pinches pumpkin pie spice
Directions
- Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
Health(ier) strawberry ice cream:
1 lb. frozen strawberries 1 cup 2% plain greek yogurt 1/4 cup sugar 1/2 tsp vanilla extract -in a food processor, pulse 1 cup of strawberries until finely chopped. transfer chopped berries to a large metal bowl. -in food processor, puree yogurt, sugar, vanilla and remaining berries until smooth. transfer to bowl with strawberries and stir until combined. cover and freeze until firm but not hard. -and get this, each serving has only 70 calories & less than 1/2 gram of saturated fat compared to about 282 calories & 12 grams of fat in traditional strawberry ice cream.
