This is tasty! It would be great to take to any gathering. Would probably also be good with lemon pudding instead of vanilla.
Blueberry Cream Cheese Bundt Cake
1 pkg yellow cake mix
1 pkg sugar free vanilla instant pudding
2/3 c water
½ c unsweetened applesauce
2 egg whites
4 oz. light cream cheese softened
2 c unsweetened blueberries
Preheat oven to 350. Spray bundt pan with cooking spray. In large bowl, stir together cake mix and pudding. Make a large well in the dry ingredients. Add water, applesauce, egg substitute and cream cheese. Beat on low until blended. Fold in blueberries. Pour into bundt pan. Bake 50-60 minutes or until done.
Yield: 16 servings. Per serving= 178 Calories; 5g Fat (25.8% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 340mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
These would be a great appetizer for your holiday parties. Double the recipe (or maybe even triple) for a 3 quart slow cooker.
1 pound lean ground beef
1 1/2 teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1/4 cup finely chopped onion
1/4 cup stuffing cubes
1/2 cup barbeque sauce
1/2 cup sugar free peach preserves
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and brown in medium skillet; drain fat. Place meatballs in 1.5 quart slow cooker. Combine the barbeque sauce and peach preserves and pour over meatballs. Cover and cook 1-2 hours. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
Yield: 18 meatballs. Per meatball: 90 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
“Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9 (NIV)
I made this yesterday. My roast was completely frozen and I cooked it on high for 6 hours-7 hours and it was done. It has a really nice spicy flavor.
Cuban Shredded Beef
2 lb sirloin roast (mine had bones so i’m guess it was about 2 lbs without the bones)
1/4 c. diced roasted green chilies
1/4 c. diced onion
dash garlic powder
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 tsp smoked paprika
1 teaspoon black pepper
In a slow cooker (3-1/2 quarts or larger), combine peppers, onion, and garlic powder; add roast. In a small bowl, combine tomato sauce, chili powder, cumin, smoked paprika, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. 3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
Yield: 6 servings. Per serving= 221 Calories; 7g Fat (29.3% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
I made this for a “Dessert Throw-down” (minus Bobby Flay) at work on Friday. It came in second place in the cookie category. It was really good though.
Oreo Striped Delight
35 reduced fat OREO Cookies
4 Tbsp. light margarine, melted
1 pkg. (8 oz.) PHILADELPHIA light Cream cheese, softened
1/4 cup sugar
2 Tbsp. skim milk
1 tub (8 oz.) COOL WHIP Lite, thawed, divided
3 cups skim milk
2 pkg. (3.9 oz. each) JELL-O Chocolate
Instant Pudding, sugar free, fat free
Grind cookies in a food processor; reserve 1/3 cup of crumbs. Combine remaining crumbs with melted margarine. Press into 13×9 pan. Combine cream cheese, sugar, milk and one cup of Cool Whip Lite. Spread over cookie crust. Beat pudding mixes with milk; after thickened spread over cream cheese layer. Top with remaining Cool Whip and sprinkle reserved cookie crumbs over topping. Refrigerate until ready to serve.
Yield: 15 servings= 275 Calories; 10g Fat (46.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 829mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
This is good. Doesn’t taste much like crab though. Mostly just cream cheese and salsa.
Creamy Mexican Crab Dip
12 oz light cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Yield: 6 servings. Per serving (about ¼ cup)= 162 Calories; 10g Fat (58.1% calories from fat); 11g Protein; 5g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 496mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
I got this off the WW Recipe Review Board. It’s quick, easy and very light and tasty!
LEMON POPPYSEED BREAD
18. 25 oz White cake mix
1 small package of instant SF lemon pudding
2 egg whites
1 C warm water
1/2 C natural applesauce
4 tsp. poppy seeds
1/2 tsp lemon extract
Preheat oven to 350^. Combine all ingredients (except poppy seeds). Mix well (will be lumpy). Stir in poppy seeds. Spray 2 loaf pans with cooking spray. Pour batter into loaf pans and bake for 35-40 minutes until lightly browned at edges and toothpick inserted in center comes out cleanYield: 20 slices (10 each loaf). Per slice= 130 Calories; 3g Fat (20.8% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
I tried to lighten these up. They were ok…but i think i like the crunchy store-bought ones better.
Chewy Ginger Snaps
1/4 cup light margarine, softened
1/2 cup packed brown sugar
1/2 c. Splenda
1/4 cup molasses
1 large egg
2 teaspoons baking soda
2-1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 375°F.
Combine softened butter, sugar, molasses and egg. Using a mixing, beat well. Stir in crystallized ginger. Sift dry ingredients together. Add to wet mixture. Mix well. Form 1 inch balls. Roll in remaining 1/4 cup granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes.
Yield: 32 cookies. Per cookie= 61 Calories; 1g Fat (13.9% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.