1 24-oz container FF/LF cottage cheese
1 pkg. SF/FF pudding (any flavor)
1/4 c. Splenda or to taste
Whiz in food processor or blender until smooth and fluffy.
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About Me
- Jean
- West, Tennessee, United States
- There's no such thing as too much jewelry.
A Former Fat Girl
I am a 58-yr-old writer and artist who had Lap-Band surgery in September 2007. My band has been a great success. I'm able to enjoy a wide variety of foods and to indulge in my creative outlet of good cooking...I just do it in a healthier, band-friendly way now.
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2008
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June
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- Marinated Zucchini
- Shrimp & Avocado Seviche
- Thai Broccoli Salad
- Lentil Salad with Spinach, Salami and Green Olives
- Cauliflower with Tahini Sauce
- Herbed Pepper Steak
- Minted Carrot Salad
- Shrimp with Mango and Basil
- Vietnamese Chicken and Cabbage Salad
- Grilled Mushroom Ponzu Salad
- Lemon Garlic Rosemary Spinach
- Minted Cucumber Salad
- Scallops with Avocado Salsa
- Yogurt Fluff
- Black Bean Salad
- Salmon Veggy Cakes
- Cheesecake Cottage Cheese Pudding
- Mushroom Salad
- Orange Cheesecake
- Deviled Fish
- Oven-Roasted Cauliflower
- Peanut Butter Cup Cottage Cheese Pudding
- Broiled Mixed Veggies
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- Chicken & Cabbage Salad with Tahini Dressing
- Frozen Peanut Butter Pie (crustless)
- Chinese BBQ Tofu
- Indonesian Coconut Chicken in the the Crock Pot
- Chinese Red-Cooked Chicken in the Crockpot
- Easy Dijon Shrimp
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