This came in a little Jello/Cool Whip magazine
2 Cups fat free milk
Ice cubes
1 Cup cool whip
1 Package (serves 4) sugar free chocolate jell-o instant pudding mix
4 Small chocolate covered mint patties
*Pour milk into 1 quart measuring cup. Add enough ice to measure 3 cups. Pour into blender.
*Add remaining ingredients; cover. Blend on High speed until smooth.
*Serve immediately.
Serves 4
Monday, October 2, 2006
Sparkling Lemon Ice
This one I found in a Jello magazine.
1 Cup boiling water
1 Package (serves 4) sugar free lemon jell-o
1 Cup cold lemon lime flavored seltzer
½ tsp grated lemon peel
3 Tbsp lemon juice
Try different flavors – change or omit the peel and juice as needed according to tastes/flavors. Some of our favorites are lime, peach, making a double batch with cherry & lime then combining them.
*Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
*Add seltzer, lemon peel and juice; stir. Pour into ice cube trays. Cover.
*Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 minutes to soften slightly.
*Blend in a covered blender on High speed until smooth.
Serves 6
1 Cup boiling water
1 Package (serves 4) sugar free lemon jell-o
1 Cup cold lemon lime flavored seltzer
½ tsp grated lemon peel
3 Tbsp lemon juice
Try different flavors – change or omit the peel and juice as needed according to tastes/flavors. Some of our favorites are lime, peach, making a double batch with cherry & lime then combining them.
*Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
*Add seltzer, lemon peel and juice; stir. Pour into ice cube trays. Cover.
*Freeze 3 hours or until frozen. Remove from freezer; let stand at room temperature 10 minutes to soften slightly.
*Blend in a covered blender on High speed until smooth.
Serves 6
Key Lime Pie
This is one I got from my Weight Watcher's leader
(Technically, you can use any flavor combination you like with the
Jell-O and yogurt – possibilities are endless!)
(For a thicker set filling, try using 2 boxes of Jell-O and 1 yogurt.)
1 (3 oz) box sugar free lime Jell-O
¼ Cup boiling water
2 (8 oz each) light or fat free key lime yogurt
1 Tub fat free cool whip
1 9” reduced fat graham cracker pie crust
(1 Tbsp lime juice for a key lime pie)
(1 Tbsp lemon juice for a lemon pie)
*Dissolve gelatin in boiling water.
*Add yogurt and whisk until blended.
*Fold in whipped topping.
*Add lemon or lime juice if making lemon or lime pie.
*Pour mixture into pie crust.
*Chill at least 2 hours.
Serves 8
(Technically, you can use any flavor combination you like with the
Jell-O and yogurt – possibilities are endless!)
(For a thicker set filling, try using 2 boxes of Jell-O and 1 yogurt.)
1 (3 oz) box sugar free lime Jell-O
¼ Cup boiling water
2 (8 oz each) light or fat free key lime yogurt
1 Tub fat free cool whip
1 9” reduced fat graham cracker pie crust
(1 Tbsp lime juice for a key lime pie)
(1 Tbsp lemon juice for a lemon pie)
*Dissolve gelatin in boiling water.
*Add yogurt and whisk until blended.
*Fold in whipped topping.
*Add lemon or lime juice if making lemon or lime pie.
*Pour mixture into pie crust.
*Chill at least 2 hours.
Serves 8
Southwestern Egg Salad
This one is a Weight Watcher's recipe, I believe
6 Whole hard boiled eggs
2 Medium scallions – chopped
1 tsp canned green chilis
1 Tbsp cilantro – minced
½ Small red bell pepper – chopped
¼ Cup fat free mayonnaise
1 Tbsp salsa
¼ tsp ground cumin
¼ tsp salt
1/8 tsp pepper
Optional: 4 bell peppers, or 4 tomatoes, or sandwich bread,
or salad greens.
*Peel eggs.
*Mash eggs with a fork in a large bowl.
*Add remaining ingredients and mix thoroughly.
*Serve in a cored bell pepper, or a cored tomato, or as a sandwich, or on a salad…
Serves 4
6 Whole hard boiled eggs
2 Medium scallions – chopped
1 tsp canned green chilis
1 Tbsp cilantro – minced
½ Small red bell pepper – chopped
¼ Cup fat free mayonnaise
1 Tbsp salsa
¼ tsp ground cumin
¼ tsp salt
1/8 tsp pepper
Optional: 4 bell peppers, or 4 tomatoes, or sandwich bread,
or salad greens.
*Peel eggs.
*Mash eggs with a fork in a large bowl.
*Add remaining ingredients and mix thoroughly.
*Serve in a cored bell pepper, or a cored tomato, or as a sandwich, or on a salad…
Serves 4
Monte Cristos
This is a lightened up Rachel Ray recipe.
8 Slices bread
8 Slices fat free cheese
12 Slices thinly sliced ham
12 Slices thinly sliced turkey
2 Tbsp hot pepper jelly
3 Egg whites
2 Tbsp hot sauce
Dash of salt and pepper
Nonstick spray
*Lightly beat egg whites with hot sauce, salt and pepper.
*Spread jelly on 4 slices of bread.
*Top each piece of bread with 1 piece of cheese, 3 slices of ham and 3 slices of
turkey.
*Top sandwiches off with another slice of cheese and a piece of bread.
*Spray a skillet with nonstick spray and set over Medium High heat.
*Dip sandwiches in egg mixture to coat both sides then cook 3-4 minutes per side until cheese is melted.
Serves 4
8 Slices bread
8 Slices fat free cheese
12 Slices thinly sliced ham
12 Slices thinly sliced turkey
2 Tbsp hot pepper jelly
3 Egg whites
2 Tbsp hot sauce
Dash of salt and pepper
Nonstick spray
*Lightly beat egg whites with hot sauce, salt and pepper.
*Spread jelly on 4 slices of bread.
*Top each piece of bread with 1 piece of cheese, 3 slices of ham and 3 slices of
turkey.
*Top sandwiches off with another slice of cheese and a piece of bread.
*Spray a skillet with nonstick spray and set over Medium High heat.
*Dip sandwiches in egg mixture to coat both sides then cook 3-4 minutes per side until cheese is melted.
Serves 4
Manhattan Clam Chowder
I believe this one isa Weight Watcher's recipe and it is YUMMY
20 oz canned clams -0 drain & reserve juices
2 Celery stalks – chopped
1 Medium green bell pepper – chopped
1 Medium carrot – chopped
2 Small potatoes – peeled and chopped
1 (14 1/2 oz) can diced tomatoes Italian style– do not drain
1 (14 ½ oz) can chicken broth
1/8 tsp cayenne pepper
*Put clam juice into a measuring cup and add water to equal 1 ½ cups total liquid.
*Combine juice mix, celery, green pepper and carrots.
*Bring to a boil then simmer 10 minutes.
*Stir in potatoes, undrained tomatoes, broth and cayenne.
*Bring to a boil then cover and simmer 10 minutes.
*Stir in clams. Return to a boil. Reduce heat and simmer through 1-2 minutes.
Serves 6 (1 ½ cups per serving)
20 oz canned clams -0 drain & reserve juices
2 Celery stalks – chopped
1 Medium green bell pepper – chopped
1 Medium carrot – chopped
2 Small potatoes – peeled and chopped
1 (14 1/2 oz) can diced tomatoes Italian style– do not drain
1 (14 ½ oz) can chicken broth
1/8 tsp cayenne pepper
*Put clam juice into a measuring cup and add water to equal 1 ½ cups total liquid.
*Combine juice mix, celery, green pepper and carrots.
*Bring to a boil then simmer 10 minutes.
*Stir in potatoes, undrained tomatoes, broth and cayenne.
*Bring to a boil then cover and simmer 10 minutes.
*Stir in clams. Return to a boil. Reduce heat and simmer through 1-2 minutes.
Serves 6 (1 ½ cups per serving)
Tomato and Cucumber salad
I don't even know where this one came from.
2 Cups tomatoes – diced
½ Cup cucumber – diced
1 Green pepper – diced
¼ Cup cilantro – chopped
1 Tbsp lime juice
*Combine and serve!
Serves 8
2 Cups tomatoes – diced
½ Cup cucumber – diced
1 Green pepper – diced
¼ Cup cilantro – chopped
1 Tbsp lime juice
*Combine and serve!
Serves 8
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