| Creamy Blue Cheese Dressing Posted: 05 Feb 2010 01:32 AM PST Ingredients : - 1/3 cup reduced-fat mayonnaise
- 1/3 cup nonfat buttermilk or nonfat milk
- 1/3 cup nonfat plain yogurt
- 2 tablespoons tarragon vinegar or white vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup crumbled blue cheese
Cooking Directions : - Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
Yield: 12 servings Still Hungry? Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way. Notes: Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using. Nutrition per serving : - Calories: 39 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 0 g
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| Easy Cheesy Chili Dip Posted: 05 Feb 2010 01:28 AM PST Ingredients : - 1 (8 ounce) package PHILADELPHIA Cream Cheese
- 10 1/2 ounces can chili
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 2 tablespoons chopped cilantro
Cooking Directions : - Place unwrapped block of cream cheese on microwavable plate; top with chili and Cheddar cheese.
- Microwave on HIGH 45 sec. to 1 min. or until Cheddar cheese is melted. Sprinkle with cilantro.
- Serve with assorted NABISCO Crackers.
Yield: 24 servings Still Hungry? Notes: Variation Use your favorite variety of canned chili - with or without beans, regular or spicy. Nutrition per serving : - Calories: 46 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 3 g
- Protein: 1 g
- Sugars: 0 g
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| America's Favorite Grilled Cheese Sandwich Posted: 05 Feb 2010 01:25 AM PST  Ingredients : - 2 slices white bread
- 2 KRAFT Singles
- 1 teaspoon butter or margarine, softened
Cooking Directions : - Top 1 of the bread slices with Singles; cover with remaining bread slice.
- Spread outside of sandwich with butter.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Yield: 1 servings Still Hungry? Notes: Substitute Prepare as directed, using KRAFT 2% Milk Singles. Grilled Cheese for a Crowd When preparing sandwiches for a crowd, place buttered sandwiches on baking sheet. Bake at 400 degrees F for 6 min. on each side or until golden brown on both sides. Nutrition per serving : - Calories: 326 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 1 g
- Fat: 18 g
- Protein: 13 g
- Sugars: 2 g
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| Banana Caramel Spice Pie Posted: 05 Feb 2010 01:20 AM PST  Ingredients : - 1 large ripe banana, sliced
- 1 OREO Pie Crust (6 oz.)
- 2 cups cold milk
- 2 pkg. (4 serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
- 1/2 teaspoon ground cinnamon
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- 1 cup KRAFT Caramel Topping
Cooking Directions : - Place banana slices on bottom of crust.
- Pour cold milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spoon into crust.
- Refrigerate 4 hours or until set. Serve topped with caramel topping. Store leftover pie in refrigerator.
Yield: 8 servings Still Hungry? Notes: Size It Up An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions. How To Prevent Banana Slices from Darkening Toss banana slices with lemon juice to keep them from darkening. Nutrition per serving : - Calories: 136 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 0 g
- Fat: 8 g
- Protein: 2 g
- Sugars: 12 g
 |
| Holiday Feta Cheese Ball Posted: 05 Feb 2010 01:14 AM PST  Ingredients : - 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages ATHENOS Traditional Feta Cheese, coarsely chopped
- 1/4 cup sliced green onions
- 1/4 cup finely chopped red pepper
- 1 cup PLANTERS Walnut Pieces, finely chopped
Cooking Directions : - Mix cream cheese and feta cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.
- Refrigerate several hours or until chilled.
- Shape into ball. Roll in chopped fresh parsley, if desired. Serve with assorted NABISCO Crackers.
Yield: 32 servings Still Hungry? Green onion and red pepper add festive color to this feta and cream cheese appetizer. Walnuts give it a tasty bit of crunch.  |
| Banana Cream Pie with Caramel Drizzle Posted: 05 Feb 2010 01:07 AM PST  Ingredients : - 1 medium banana, sliced
- 1 (6 ounce) HONEY MAID Graham Pie Crust
- 2 cups cold milk
- 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 2 cups thawed COOL WHIP French Vanilla Whipped Topping, divided
- 1/4 cup KRAFT Caramel Topping
Cooking Directions : - Arrange banana slices on bottom of crust.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spoon into crust.
- Refrigerate 4 hours or until set. Top with remaining 1 cup whipped topping just before serving. Drizzle with caramel topping. Store leftover pie in refrigerator.
Yield: 10 servings Still Hungry? This delightful banana cream pie is a party pleaser. Notes: Variation Prepare as directed, using JELL-O Banana Cream Flavor Instant Pudding & Pie Filling. Substitute Prepare as directed, using COOL WHIP or COOL WHIP LITE Whipped Topping. Nutrition per serving : - Calories: 200 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 0 g
- Fat: 5 g
- Protein: 2 g
- Sugars: 29 g
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| Peanutty Dip Posted: 05 Feb 2010 01:00 AM PST  Ingredients : - 2 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 1 tablespoon milk
- 21 RITZ Sticks Crackers
- 1 apple, cut into slices
- 1 pear, cut into slices
Cooking Directions : - Mix Neufchatel cheese, peanut butter, honey and milk in small bowl until well blended.
- Serve with crackers, apple and pear for dipping.
Yield: 3 servings Still Hungry? Notes: Fun Idea For an easy dessert, serve with Teddy Grahams Graham Snacks, Honey Maid Grahams Honey Sticks or Nilla Wafers.  |
| Chocolate Cream Pie Posted: 05 Feb 2010 12:56 AM PST  Ingredients : - 2/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
- 1/3 cup Dutch-process cocoa
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups 2% reduced fat milk
- 1/2 cup egg substitute
- 1 1/2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 (6 ounce) reduced-fat prepared graham cracker crust
- 1 (8 ounce) container reduced-fat frozen whipped topping, thawed
- Optional Garnish: chocolate shavings
Cooking Directions : - Combine SPLENDA(R) Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
- Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA(R) Granulated Sweetener to mixture, whisking until blended. Add butter and vanilla.
- Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
- Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
- Spread whipped topping over pie; garnish with chocolate shavings, if desired.
Yield: 8 servings Still Hungry? Deliciously rich chocolate cream pie without the guilt - so you can definitely treat yourself to a few of those chocolate sprinkles on top! Notes: Note Exchanges per serving: 2 Starches, 2 Fats Nutrition per serving : - Calories: 251 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 1 g
- Fat: 11 g
- Protein: 6 g
- Sugars: 13 g
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| Mocha Tartufo Posted: 05 Feb 2010 12:52 AM PST Ingredients : - 3 pints coffee ice cream, slightly softened
- 54 chocolate-covered espresso beans
- 1 (9 ounce) package chocolate wafer cookies, crushed
Cooking Directions : - Line a rimmed baking sheet with plastic wrap; place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal; transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.
- Remove ice cream balls on baking sheet from freezer, and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).
- Put crushed wafers in a shallow dish; roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.
Yield: 8 servings Nutrition per serving : - Calories: 651 kcal
- Carbohydrates: 69 g
- Dietary Fiber: 2 g
- Fat: 38 g
- Protein: 10 g
- Sugars: 43 g
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| Cheese Quesadillas Posted: 05 Feb 2010 12:49 AM PST  Ingredients : - 1 TACO BELL HOME ORIGINALS Flour Tortilla
- 1 KRAFT Singles
Cooking Directions : - Place tortilla on microwavable plate. Place Singles on half of tortilla. Fold tortilla in half to cover Singles. Cover.
- Microwave on HIGH 20 to 30 sec. or until Singles begins to melt. Cut into wedges to serve.
Yield: 1 servings Still Hungry? Notes: Round Out The Meal Try serving with crisp apple slices, celery sticks and KRAFT CATALINA Dressing as a dip. Special Extra Top with 2 Tbsp. TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa and 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.  |
| Totable Tea Sandwich Posted: 05 Feb 2010 12:38 AM PST  Ingredients : - 1 slice prosciutto
- 1 1/2 ounces sliced fresh mozzarella cheese
- 1 jarred roasted red pepper, sliced
- 1 thin slice multi-grain bread, halved
Cooking Directions : - Layer prosciutto, mozzarella and red pepper between multi-grain bread halves.
Yield: 1 servings Still Hungry? Try turkey, low-fat cheddar and grape jam for a kid-friendly version. Nutrition per serving : - Calories: 229 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 1 g
- Fat: 12 g
- Protein: 15 g
- Sugars: 5 g
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| Creamy Dill Sauce Posted: 05 Feb 2010 12:34 AM PST Ingredients : - 1/4 cup reduced-fat mayonnaise
- 1/4 cup nonfat plain yogurt
- 2 scallions, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill or parsley
- Freshly ground pepper to taste
Cooking Directions : - Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Yield: 8 servings Still Hungry? Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations. Notes: To Make Ahead The sauce will keep, covered, in the refrigerator for up to 2 days. Nutrition per serving : - Calories: 30 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 2 g
- Protein: 0 g
- Sugars: 0 g
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| Vanilla Cream Posted: 05 Feb 2010 12:29 AM PST  Ingredients : - 1 cup low-fat or nonfat vanilla yogurt
- 1/4 cup whipping cream
Cooking Directions : - Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey. Beat cream in a small bowl until firm peaks form. Fold in drained yogurt.
Yield: 4 servings Still Hungry? This versatile creamy topping blends the nutritional virtues of yogurt with the luxury of a little whipped cream. Notes: Make Ahead Tip The cream will keep, covered, in the refrigerator for up to 2 days. Nutrition per serving : - Calories: 103 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 0 g
- Fat: 6 g
- Protein: 3 g
- Sugars: 8 g
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| Black Forest Mousse Dessert Posted: 05 Feb 2010 12:25 AM PST  Ingredients : - 1 1/2 cups cold milk
- 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 16 OREO Chocolate Sandwich Cookies, divided
- 1 1/2 cups canned cherry pie filling
Cooking Directions : - Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Coarsely chop 10 of the cookies; stir into pudding mixture.
- Spoon half of the pudding mixture into 1-1/2-qt. serving bowl. Spread 1 cup of the remaining whipped topping over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
- Cut remaining 6 cookies in half; place on top of dessert. Serve immediately. Or cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.
Yield: 12 servings Still Hungry? An impressive looking layered dessert, easy enough to prepare any night of the week. Notes: Jazz It Up Garnish with toasted PLANTERS Sliced Almonds just before serving.  |
| Irresistible Lemon Chiffon Pie Posted: 05 Feb 2010 12:21 AM PST  Ingredients : - 1 cup evaporated milk
- 1 (.25 ounce) envelope unflavored gelatin
- 1/2 cup water
- 3 tablespoons fresh lemon juice
- 3/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
- 3/4 teaspoon grated lemon rind
- 1/4 teaspoon lemon extract (optional)
- 1 (9 inch) graham cracker crust
Cooking Directions : - Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
- Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in SPLENDA(R) Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
- Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
- Pour mixture into crust; cover and chill 1 hour or until set.
Yield: 8 servings Still Hungry? A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal. Notes: Dietary Exchanges Per Serving: 1 1/2 Starches, 2 Fats Nutrition per serving : - Calories: 196 kcal
- Carbohydrates: 23 g
- Dietary Fiber: 0 g
- Fat: 9 g
- Protein: 4 g
- Sugars: 14 g
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| Spinach-Cheese Balls with Pasta Sauce Posted: 05 Feb 2010 12:16 AM PST  Ingredients : - 1 (9 ounce) box Green Giant(R) frozen spinach
- 1 egg, beaten
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- 1/2 cup sour cream
- 2 tablespoons extra-virgin olive oil
- 1 (15 ounce) container ricotta cheese
- 2 cups Pillsbury BEST(R) all-purpose flour
- Vegetable oil for deep-frying
- 3/4 cup Progresso(R) Italian style bread crumbs
- 1 (25.5 ounce) jar Muir Glen(R) organic garden vegetable pasta sauce, heated
Cooking Directions : - Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel.
- Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
- Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350 degrees F. (Or use deep fryer; add oil to fill line and heat to 350 degrees F.)
- Meanwhile, place bread crumbs in small bowl. Shape spinach-cheese mixture into 1 1/2-inch balls (about 40), using about 1 1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
- Fry 6 balls at a time 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.
Yield: 20 servings Still Hungry? An electric deep fryer can be used to fry these flavor-packed appetizer balls. Notes: Submitted by Ann Waller, Conroe, TX Bake-Off(R) Contest 42, 2006 Nutrition per serving : - Calories: 213 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 0 g
- Fat: 11 g
- Protein: 8 g
- Sugars: 1 g
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| Creamy OREO(R) Pie Posted: 04 Feb 2010 11:59 PM PST  Ingredients : - 39 OREO Chocolate Sandwich Cookies, divided
- 1/4 cup butter or margarine, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
Cooking Directions : - Crush 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
- Chop 9 of the remaining cookies; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add chopped cookies and whipped topping; stir gently until well blended. Spoon into prepared crust.
- Refrigerate at least 2 hours or until firm. Halve remaining 4 cookies; stand on cut edges around center of pie. Store leftover pie in refrigerator.
Yield: 8 servings Still Hungry? There is a double dose of chocolate sandwich cookies in the crust and cream cheese filling of this luscious no-bake pie.  |
| Moroccan-Spiced Lemon Dressing Posted: 04 Feb 2010 11:55 PM PST  Ingredients : - 1/4 cup lemon juice
- 2 tablespoons nonfat plain yogurt
- 1 1/2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
Cooking Directions : - Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.
Yield: 10 servings Still Hungry? This dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. Shown: Quinoa Salad with Dried Apricots & Baby Spinach. Notes: Make Ahead Tip The dressing will keep, covered, in the refrigerator for up to 2 days. Nutrition per serving : - Calories: 57 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 5 g
- Protein: 0 g
- Sugars: 1 g
 |
| Frozen Chocolate Mousse Squares Posted: 04 Feb 2010 11:42 PM PST  Ingredients : - 12 OREO Chocolate Sandwich Cookies , crushed
- 1/4 cup butter or margarine, melted
- 2 (8 ounce) containers PHILADELPHIA Cream Cheese Spread
- 1 (14 ounce) can sweetened condensed milk
- 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
- 1 cup thawed COOL WHIP Whipped Topping
Cooking Directions : - Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
- Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
- Freeze at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
Yield: 16 servings Still Hungry? Enjoy this rich and indulgent frozen chocolate dessert on special occasions. Notes: Size-Wise Enjoy a serving of this rich and indulgent frozen chocolate dessert on special occasions. Easy Cleanup Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!  |
| Creamy Carnival Cups Posted: 04 Feb 2010 11:37 PM PST Ingredients : - 1 cup boiling water
- 1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
- 2 cups vanilla ice cream
- 1/3 cup thawed COOL WHIP Whipped Topping
Cooking Directions : - Stir boiling water into gelatin in medium bowl at least 2 min. until completely dissolved. Stir in ice cream with wire whisk until well blended.
- Pour into 6 dessert bowls. Refrigerate 30 min. or until set.
- Top each serving with about 1 Tbsp. whipped topping just before serving.
Yield: 6 servings Still Hungry? Notes: Great Substitute Substitute 2 cups frozen yogurt or sorbet for ice cream. Variation Substitute your favorite flavor of JELL-O Brand Gelatin.  |
| Tiramisu Parfait Posted: 04 Feb 2010 11:23 PM PST  Ingredients : - 1 (10.5 ounce) package sugar free angel food cake, purchased from bakery
- 3 1/2 teaspoons instant decaffeinated coffee powder
- 1 1/2 cups hot water
- 1/2 cup mascarpone cheese
- 1 (8 ounce) package fat-free cream cheese
- 2 tablespoons dark brown sugar
- 1 cup SPLENDA(R) No Calorie Sweetener, Granulated
- 1/2 teaspoon vanilla extract
- 2 teaspoons cocoa powder
Cooking Directions : - Cut angel food cake into 1 cubes. Set aside.
- Dissolve instant coffee in hot water. Chill in refrigerator.
- Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, SPLENDA(R) Granulated Sweetener and vanilla. Mix well. Set aside.
- Pour cold coffee into a 9X13 inch pan.
- Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
- Cover and chill for three hours or overnight before serving.
Yield: 8 servings Still Hungry? A splendid twist to the traditional tiramisu! Notes: Note Assemble tiramisu in pretty serving bowl or create individual desserts by assembling in large wine glasses. To make Berry Tiramisu add fresh raspberries or blueberries in between cake layer and cream cheese layer. Exchanges per Serving: 1/2 Starch, 1 Fat Nutrition per serving : - Calories: 202 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 8 g
- Sugars: 4 g
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| Herbed Yogurt Cheese Posted: 04 Feb 2010 11:13 PM PST Ingredients : - 2 cups yogurt cheese (see tip)
- 2 scallions, trimmed and minced
- 2 tablespoons chopped fresh parsley, plus additional leaves for garnish
- 1 tablespoon chopped fresh basil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Cooking Directions : - Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
Yield: 10 servings Still Hungry? Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese. Notes: Tip To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week. EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings. Nutrition per serving : - Calories: 39 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 3 g
- Sugars: 0 g
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| Pineapple-Raspberry Parfaits Posted: 04 Feb 2010 11:09 PM PST  Ingredients : - 2 (8 ounce) containers non-fat peach yogurt
- 1/2 pint fresh raspberries
- 1 1/2 cups fresh, frozen or canned pineapple chunks
Cooking Directions : - Divide and layer yogurt, raspberries and pineapple into 4 glasses.
Yield: 4 servings Still Hungry? You won't mind serving dessert on a busy weeknight after assembling these quick parfaits. Nutrition per serving : - Calories: 146 kcal
- Carbohydrates: 29 g
- Dietary Fiber: 3 g
- Fat: 0 g
- Protein: 7 g
- Sugars: 23 g
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| Hot Fudge Sundae with Walnuts Posted: 04 Feb 2010 11:01 PM PST  Ingredients : - 3/4 cup low-fat frozen yogurt
- 2 tablespoons fat free chocolate syrup, warmed
- 2 tablespoons PLANTERS Walnut Pieces
- 2 tablespoons frozen COOL WHIP FREE Whipped Topping
Cooking Directions : - Scoop frozen yogurt into a bowl. Top with chocolate syrup, walnuts and COOL WHIP.
Yield: 1 servings  |
| Lemonade Cheesecake Posted: 04 Feb 2010 08:47 PM PST Ingredients : - 1 (8 ounce) package PHILADELPHIA Fat Free Cream Cheese, softened
- 1 teaspoon CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
- 1/4 cup cold fat free milk
- 1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed
- 1 ready-to-use reduced fat graham cracker crumb crust
Cooking Directions : - Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.
- Refrigerate 4 hours or until firm. Garnish with fruit, if desired.
Yield: 8 servings Still Hungry? Fat-free cream cheese and whipped topping flavored with low-calorie lemonade mix are chilled in a graham cracker crust for a refreshing no-bake pie. Notes: Note Place remaining drink mix in glass or plastic pitcher. Add 5 cups cold water; stir to dissolve. Serve over ice. Nutrition Bonus This citrus cheesecake is a great-tasting way to get calcium.  |
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