We had this one today. It’s pretty good.
Caramel Apple Cheesecake
3 1/2 graham cracker sheets
8 ounces fat free cream cheese
8 ounces light cream cheese
1 cup cool whip Free
1/3 cup nonfat milk powder, Carnation
1 pkg. sugar free apple cider powder
1 ounce pudding mix, cheese cake, fat free sugar free
6 oz Granny Smith apple, diced
2 tablespoons sugar free caramel topping
Lay graham crackers in 8×8 cake pan. Use mixer to combine cream cheese, milk powder, apple cider powder and pudding mix. Add diced apple. Fold in Cool Whip and caramel topping. Spread cream cheese mixture over graham crackers and refrigerate over night.
Yield: 8 servings. Per serving= 175 Calories; 5g Fat (30.6% calories from fat); 8g Protein; 19g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 592mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
We had this on Christmas day. Tasty!
Pumpkin Mallow Dessert
5 graham cracker sheets
15 oz canned pumpkin
1 tsp pumpkin pie spice
1 oz sugar free cook and serve pudding mix
1/2 c. nonfat milk powder
1/2 c. water
1/2 c. mini marshmallows
1 c. Cool Whip Free
Place 3 1/2 sheets of graham crackers in bottom of 9×9 cake pan. In medium saucepan, combine pumpkin, pumpkin pie spice, pudding mix, milk powder, water and marshmallows. cook over medium heat until mixture starts to boil and marshmallows are melted, stirring constantly. Remove from heat. Place saucepan on wire rack and cool completely. Gently fold Cool Whip into cooled pumpkin mixture. Carefully spread over graham crackers. Crush remaining crackers and sprinkle over top. Refrigerate over night.
Yield: 9 servings.
This was good and easy!
1 lb boneless skinless chicken breasts
1/2 c. ketchup
2 TB brown sugar
2 TB vinegar
2 TB teriyaki sauce
1 tsp dry mustard
Preheat oven to 375*. Spray 8×8 inch pan with cooking spray; place chicken in pan. Mix ketchup, brown sugar, vinegar, teriyaki sauce and mustard together and pour over chicken. Bake 40 minutes or until done.
Yield: 4 servings.
this is good!
Rocky Road Candy
2 c. semi-sweet chocolate chips
1 c. peanuts
1 c. marshmallows
Melt chocolate chips in microwave- stirring every 30 seconds. Add peanuts and fold in marshmallows. Mix until everything is well coated with chocolate. Put spoonfuls on wax paper-covered cookie pan.
Yield: 28 pieces. Per piece= 91 Calories; 6g Fat (55.2% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Crock Pot Candy
2 1/2 c. semisweet chocolate chips
2 oz. almond bark
1 c. roasted peanuts
Combine all ingredients in 3 qt slow cooker. Cover and cook on low 1-2 hours. Stir to combine and put spoonfuls on wax paper. Refrigerate to harden.
Yield: 22 servings. Per serving= 143 Calories; 10g Fat (55.6% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
The sweetness of the orange is in wonderful contrast to the bit of “kick.”
Hot & Sweet Spread
1/2 c. dried cranberries
1/4 c. packed brown sugar
1/2 c. orange juice
1 TB chopped seeded jalapeno pepper
1 TB lemon juice
1 tsp grated orange peel
1/4 tsp Chinese 5 spice powder
8 oz light cream cheese
In a small saucepan, combine cranberries, brown sugar, orange juice, jalapeno, lemon juice, orange peel and 5 spice powder. Bring to a boil; reduce heat and simmer uncovered for 10 minutes or until thickened. Remove from heat and cool completely. Combine with cream cheese. Serve with crackers.
yield: 1 1/2 cups, 6 servings. Per serving= 133 Calories; 7g Fat (45.1% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 217mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
These were tasty and they really are “quick.”
Quick Quiche Cups
1/2 c. whipped reduced fat cream cheese
1/2 cup light sour cream
2 eggs, lightly beaten
1/2 cup cheese, reduced fat, shredded
2 bacon strips, cooked and crumbled
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon dried oregano
1 (10 ounce) can refrigerated biscuits
In a mixing bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and sides of a greased muffin cup. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. Bake at 375 degrees F for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before removing from tin and serving.
Yield: 10 servings. Per serving= 125 Calories; 5g Fat (35.5% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
These are delicious!
8 ounces light cream cheese
1/2 cup parmesan cheese, reduced fat
16 ounces crescent rolls, reduced fat Pillsbury
1 cup roasted red peppers, diced
2 tablespoons dried parsley
HEAT oven to 350°F. Beat cream cheese and Parmesan with mixer until well blended; add peppers and parsley. SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Fold long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.
Yield: 32 bites. Per bite= 71 Calories; 4g Fat (47.4% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
This is my slightly lower calories and fat version.
1 pouch Betty Crocker sugar cookie mix
1 box (4 serving) instant fat free sugar free cheesecake pudding mix
1 TB olive oil
1/4 c. sugar free raspberry jam
Heat oven to 350*. Combine sugar cookie mix, pudding mix, egg and olive oil. Roll mixture into balls. Place balls on ungreased cookie sheet; press thumb or wooden spoon into center. Put a little jam into each indention. Bake 10-15 minutes or until lightly golden brown.
Yield: 36 cookies. Per cookie= 65 Calories; 2g Fat (24.1% calories from fat); 1g Protein; 12g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 73mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
I got these from the WW boards.
Ritz PB cookies
32 Ritz crackers, reduced fat
3 oz almond bark
1/3 c. honey roasted peanut butter
Melt almond bark and set aside. Put a little peanut butter on 16 crackers and top with remaining crackers. Dip in melted almond bark.
Yield: 16 cookies. per cookie= 90 Calories; 6g Fat (55.0% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.