1 angel food cake
1 24 oz lowfat strawberry yogurt
1 large box fat free jello cheesecake pudding mix
8 cups strawberries
1 8ox fat free cool whip
Cut up angel food cake in pieces. Mix yogurt with cheesecake pudding mix(dry) and add 1 cup of cool whip. Cut strawberries in pieces and have everything ready to layer. Layer cake then strawberries and yogurt mixture in trifle or punch bowl. Repeat layers. Top with cool whip. Sprinkle sliced strawberries to garnish.
Sunday, December 25, 2011
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish.. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
Servings 24 @ 2 PTS+
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish.. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
Servings 24 @ 2 PTS+
Veggie Bars
2 8oz fat free cream cheese
2 cans reduced fat crescent rolls
1/2 Package Ranch dressing mix (dry mix)
1 cup broccoli, finely chopped
1 cup cucumber, finely chopped
1 cup tomato, finely chopped
Spray 11 x 15 cookie sheet. Set oven @ 350. Lay out cresent dough on cookie sheet so that it is all pressed together for a flat crust. Bake for 15 min. Soften cream cheese
and mix in ranch mix. Spread over baked crescent roll crust. Top with veggies.
Serve warm or chilled.
Serves 15 @ 4 pts +
2 cans reduced fat crescent rolls
1/2 Package Ranch dressing mix (dry mix)
1 cup broccoli, finely chopped
1 cup cucumber, finely chopped
1 cup tomato, finely chopped
Spray 11 x 15 cookie sheet. Set oven @ 350. Lay out cresent dough on cookie sheet so that it is all pressed together for a flat crust. Bake for 15 min. Soften cream cheese
and mix in ranch mix. Spread over baked crescent roll crust. Top with veggies.
Serve warm or chilled.
Serves 15 @ 4 pts +
Pumpkin Spice Cake
1 Spice Cake Mix
15 oz can pumpkin(plain)
1/2 cup water
1 egg and 2 egg whites slightly beaten
1/2 cup unsweetened applesauce
Pour into 9 x 13 pan, sprayed with pam and bake according to cake mix pkg. directions. Cool completely. then cover and place in fridge for 1 hour,
Slice cake into 2 equal layers
Frosting
Mix 1 cup powdered sugar with 16oz fat free sour cream
Fold in 16 oz fat free cool whip
Frost cake (including between layers) and refrigerate.
Serves 24 @ 4 points plus
15 oz can pumpkin(plain)
1/2 cup water
1 egg and 2 egg whites slightly beaten
1/2 cup unsweetened applesauce
Pour into 9 x 13 pan, sprayed with pam and bake according to cake mix pkg. directions. Cool completely. then cover and place in fridge for 1 hour,
Slice cake into 2 equal layers
Frosting
Mix 1 cup powdered sugar with 16oz fat free sour cream
Fold in 16 oz fat free cool whip
Frost cake (including between layers) and refrigerate.
Serves 24 @ 4 points plus
Pineapple Casserole
2 - 20 oz cans pineapple chunks (unsweetened juice)
3/4 cup splenda
1 roll reduced fat Ritz crackers
4 Tbsp reduced Bisquick
2 cups fat free cheddar cheese
1/2 cup smart balance butter (melted)
Drain pineapple, reserve juice. Mix splenda and Bisquick together. Stir in juice, add cheese to pineapple. Put in 9 x 13 dish. Crush crackers, stir in butter, put on top of pineapple mixture. Bake @ 350 for 30 min.
3/4 cup splenda
1 roll reduced fat Ritz crackers
4 Tbsp reduced Bisquick
2 cups fat free cheddar cheese
1/2 cup smart balance butter (melted)
Drain pineapple, reserve juice. Mix splenda and Bisquick together. Stir in juice, add cheese to pineapple. Put in 9 x 13 dish. Crush crackers, stir in butter, put on top of pineapple mixture. Bake @ 350 for 30 min.
Corn Casserole
15 1/4 oz canned corn, drained
14 3/4 oz creamed corn
8 oz Jiffy corn muffin mix
1 cup sour cream
1 stick butter melted
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, stir together corn, corn muffin mix, sour cream and butter.
Pour into a 9 x 13 casserole dish.
Bake for 45 min. or until golden brown.
Remove from oven and top with cheddar cheese.
Return to oven 5 - 10 min. or until cheese is melted.
Let stand for 5 min. Serve warm.
14 3/4 oz creamed corn
8 oz Jiffy corn muffin mix
1 cup sour cream
1 stick butter melted
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, stir together corn, corn muffin mix, sour cream and butter.
Pour into a 9 x 13 casserole dish.
Bake for 45 min. or until golden brown.
Remove from oven and top with cheddar cheese.
Return to oven 5 - 10 min. or until cheese is melted.
Let stand for 5 min. Serve warm.
Sunday, December 4, 2011
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