1/4 c. chopped red onion
2 tbl chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp lime zest
3 tbl lime juice
3 tbl light mayonnaise
8 oz imitation crab, flake style
2 small tomatoes, chopped
1/2 avocado, chopped
3 cups romaine lettuce, chopped
Toss all ingredients except lettuce together until well combined. Chill until ready to serve. Serve on top of lettuce.
2 servings
Friday, June 27, 2008
Mediterranean Vegetables
2 cups sliced zucchini
2 cups sliced red, yellow, and green bell peppers
2 cups broccoli florets
1/4 cup chicken broth
2 cloves garlic, minced
1 tbl chopped fresh basil or oregano (or 1 tsp dried)
1/4 tsp black pepper
3 medium tomatoes, chopped
Combine all ingredients except tomatoes in a Dutch oven or large saucepan. Bring to boiling. Reduce heat and simmer 6-8 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and cook for 1 minute.
6-8 servings
2 cups sliced red, yellow, and green bell peppers
2 cups broccoli florets
1/4 cup chicken broth
2 cloves garlic, minced
1 tbl chopped fresh basil or oregano (or 1 tsp dried)
1/4 tsp black pepper
3 medium tomatoes, chopped
Combine all ingredients except tomatoes in a Dutch oven or large saucepan. Bring to boiling. Reduce heat and simmer 6-8 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and cook for 1 minute.
6-8 servings
Spiced Salmon
1 tbl chili powder
2 tsp Splenda brown sugar blend
1 tsp ground cumin
1 tsp dried thyme
1 tsp salt
4 8-oz salmon steaks
Preheat broiler.
Spray a baking pan with Pam. Put the salmon in the pan.
Mix seasonings in a small bowl. Sprinkle half of the mixture over the salmon. Spray the salmon with Pam.
Broil the salmon 4 minutes, turn over, sprinkle rest of seasoning mixture over it and spray with Pam. Broil for another 4 minutes or until the fish flakes easily.
4 servings
2 tsp Splenda brown sugar blend
1 tsp ground cumin
1 tsp dried thyme
1 tsp salt
4 8-oz salmon steaks
Preheat broiler.
Spray a baking pan with Pam. Put the salmon in the pan.
Mix seasonings in a small bowl. Sprinkle half of the mixture over the salmon. Spray the salmon with Pam.
Broil the salmon 4 minutes, turn over, sprinkle rest of seasoning mixture over it and spray with Pam. Broil for another 4 minutes or until the fish flakes easily.
4 servings
Thursday, June 26, 2008
Cranberry Carrot Saute
1 lb carrots, peeled and cut into 1/4" slices
1 tsp salt, divided
1 tbl Splenda brown sugar blend
1 tsp cinnamon
3/4 tsp dry mustard
1/4 cup orange juice
1 tbl butter or margarine
1/3 cup dried cranberries
1/3 cup chopped pecans
Place carrots and 1/2 tsp salt in large saucepan. Cover with water and bring to a boil. Reduce heat and cook 10 minutes or until carrots are tender. Drain.
Combine Splenda, cinnamon, mustard, and remaining salt in a small bowl. Add orange juice.
Melt butter in a large skillet. Add carrot and juice mixture. Cook 2-3 minutes or until carrots are coated, stirring frequently. Add cranberries and cook until heated through. Garnish with pecans.
4-6 servings
1 tsp salt, divided
1 tbl Splenda brown sugar blend
1 tsp cinnamon
3/4 tsp dry mustard
1/4 cup orange juice
1 tbl butter or margarine
1/3 cup dried cranberries
1/3 cup chopped pecans
Place carrots and 1/2 tsp salt in large saucepan. Cover with water and bring to a boil. Reduce heat and cook 10 minutes or until carrots are tender. Drain.
Combine Splenda, cinnamon, mustard, and remaining salt in a small bowl. Add orange juice.
Melt butter in a large skillet. Add carrot and juice mixture. Cook 2-3 minutes or until carrots are coated, stirring frequently. Add cranberries and cook until heated through. Garnish with pecans.
4-6 servings
Asian PB2 Chicken
4 tbl PB2 peanut butter powder
2 tsp minced fresh garlic
2 tsp grated fresh ginger
4 tbl soy sauce
1/4 cup chopped scallions
1 cup water
1 tbl Dijon mustard
2 tsp Asian chili sauce or hot sauce (more or less, to taste)
1 cup LF buttermilk
1/4 tsp black pepper
1 lb boneless chicken breast
1/4 cup chopped fresh cilantro
Mix first 8 ingredients together and set aside. Put chicken, salt, pepper, buttermilk, and 1/3 of the first mixture in a zip-lock bag and shake to coat the chicken. Marinate in the fridge for 1 - 6 hrs, turning the bag occasionally to re-coat the chicken.
Remove the chicken from the bag, shake off the excess marinade, and grill or broil 5 minutes per side or until cooked through. Garnish with chopped cilantro. Serve with reserved marinade as a dipping sauce on the side.
4 servings
2 tsp minced fresh garlic
2 tsp grated fresh ginger
4 tbl soy sauce
1/4 cup chopped scallions
1 cup water
1 tbl Dijon mustard
2 tsp Asian chili sauce or hot sauce (more or less, to taste)
1 cup LF buttermilk
1/4 tsp black pepper
1 lb boneless chicken breast
1/4 cup chopped fresh cilantro
Mix first 8 ingredients together and set aside. Put chicken, salt, pepper, buttermilk, and 1/3 of the first mixture in a zip-lock bag and shake to coat the chicken. Marinate in the fridge for 1 - 6 hrs, turning the bag occasionally to re-coat the chicken.
Remove the chicken from the bag, shake off the excess marinade, and grill or broil 5 minutes per side or until cooked through. Garnish with chopped cilantro. Serve with reserved marinade as a dipping sauce on the side.
4 servings
Cauliflower Crust Pizza
1 cup cooked cauliflower
1 large egg, beaten
1 cup shredded Cheddar cheese
1/2 tsp ground fennel
1 tsp oregano
Preheat oven to 450F.
Put above ingredients in food processor and whiz until well combined.
Spray a shallow baking dish or pizza pan with non-stick spray. Press cauliflower mixture into dish. Bake 12-15 minutes.
Cover cauliflower crust with your favorite pizza toppings, such as:
tomato sauce
sliced mushrooms
sliced bell peppers
sliced onions
shredded mozzarella or Italian blend cheese
Return to oven and bake until top is browned and cheese is bubbly.
4 servings
1 large egg, beaten
1 cup shredded Cheddar cheese
1/2 tsp ground fennel
1 tsp oregano
Preheat oven to 450F.
Put above ingredients in food processor and whiz until well combined.
Spray a shallow baking dish or pizza pan with non-stick spray. Press cauliflower mixture into dish. Bake 12-15 minutes.
Cover cauliflower crust with your favorite pizza toppings, such as:
tomato sauce
sliced mushrooms
sliced bell peppers
sliced onions
shredded mozzarella or Italian blend cheese
Return to oven and bake until top is browned and cheese is bubbly.
4 servings
Marinated Zucchini
1-1/2 lbs zucchini
1/2 tsp salt
1 tbl olive oil
1/2 cup white wine vinegar
1/2 cup Splenda
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tbl chopped fresh basil
4 tbl chopped fresh parsley
Cut zucchini lengthwise into 1/3" thick slices. Put zucchini in colander, sprinkle with salt and set aside to drain for 2 hrs. Pat zucchini dry with paper towels.
In large skillet, heat olive oil over medium heat. Saute the zucchini slices in the oil 3 minutes per side or until golden brown on both sides. Be careful not to burn the zucchini. You will have to do this in several batches.
In a small saucepan, bring the vinegar and Splenda to a boil over high heat. Add red pepper flakes and a pinch of salt.
Place zucchini slices in a shallow bowl. Sprinkle with garlic slices, basil, and parsley.
Pour vinegar mixture over the zucchini. Cover and refrigerate 24 hrs.
4 servings
1/2 tsp salt
1 tbl olive oil
1/2 cup white wine vinegar
1/2 cup Splenda
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tbl chopped fresh basil
4 tbl chopped fresh parsley
Cut zucchini lengthwise into 1/3" thick slices. Put zucchini in colander, sprinkle with salt and set aside to drain for 2 hrs. Pat zucchini dry with paper towels.
In large skillet, heat olive oil over medium heat. Saute the zucchini slices in the oil 3 minutes per side or until golden brown on both sides. Be careful not to burn the zucchini. You will have to do this in several batches.
In a small saucepan, bring the vinegar and Splenda to a boil over high heat. Add red pepper flakes and a pinch of salt.
Place zucchini slices in a shallow bowl. Sprinkle with garlic slices, basil, and parsley.
Pour vinegar mixture over the zucchini. Cover and refrigerate 24 hrs.
4 servings
Shrimp & Avocado Seviche
1 lb medium shrimp, shelled & deveined
1-1/4 cups orange juice
1/2 cup lime juice
2 red bell peppers, diced
1 avocado, diced
1/2 medium red onion, chopped
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh basil or mint
1 tsp salt
1/4 tsp red pepper flakes or to taste
Fill a medium saucepan with 1" of water. Bring to a boil. Add shrimp and cook, covered, 2 minutes or until shrimp is pink and just cooked through. Drain and put shrimp in medium bowl. Pour orange and lime juice over shrimp. Cover and refrigerate at least 2 hrs, or up to 8 hrs.
Toss rest of ingredients together in large bowl. Add shrimp & juice and toss gently to combine. Refrigerate until ready to serve.
4 servings
1-1/4 cups orange juice
1/2 cup lime juice
2 red bell peppers, diced
1 avocado, diced
1/2 medium red onion, chopped
1/2 cup chopped fresh cilantro
1/3 cup chopped fresh basil or mint
1 tsp salt
1/4 tsp red pepper flakes or to taste
Fill a medium saucepan with 1" of water. Bring to a boil. Add shrimp and cook, covered, 2 minutes or until shrimp is pink and just cooked through. Drain and put shrimp in medium bowl. Pour orange and lime juice over shrimp. Cover and refrigerate at least 2 hrs, or up to 8 hrs.
Toss rest of ingredients together in large bowl. Add shrimp & juice and toss gently to combine. Refrigerate until ready to serve.
4 servings
Thai Broccoli Salad
1/4 cup creamy or chunky peanut butter
2 tbl Splenda
1-1/2 tbl hot water
1 tbl lime juice
1 tbl soy sauce
1-1/2 tsp sesame oil
red pepper flakes to taste
3 cups fresh broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
Combine peanut butter, Spenda, water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended. Set aside.
Put broccoli in a medium bowl with 1 tbl water, cover with plastic wrap and microwave 3 minutes or until crisp-tender. Carefully remove plastic wrap and drain broccoli. Toss broccoli with red bell pepper, scallions, garlic, and peanut butter mixture.
Serve warm or at room temperature.
4 servings
2 tbl Splenda
1-1/2 tbl hot water
1 tbl lime juice
1 tbl soy sauce
1-1/2 tsp sesame oil
red pepper flakes to taste
3 cups fresh broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
Combine peanut butter, Spenda, water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended. Set aside.
Put broccoli in a medium bowl with 1 tbl water, cover with plastic wrap and microwave 3 minutes or until crisp-tender. Carefully remove plastic wrap and drain broccoli. Toss broccoli with red bell pepper, scallions, garlic, and peanut butter mixture.
Serve warm or at room temperature.
4 servings
Lentil Salad with Spinach, Salami and Green Olives
1 cup lentils
1 bay leaf
1/2 tbl Dijon mustard
2 tbl red wine vinegar
1/4 c. olive oil
1/4 tsp. garlic salt
1/4 tsp. black pepper
3 oz fresh spinach
2 tbl. chopped red onion
2 oz. thinly sliced salami, cut in 1/4" strips
1/4 c. pitted green olives, roughly chopped
4 large basil leaves, thinly sliced
Put lentils and bay leaf in medium saucepan and cover with water. Bring to a boil, cook over medium low heat until lentils are tender, about 25 minutes. Drain well and discard bay leaf.
In medium bowl, whisk mustard, vinegar, oil, garlic salt and pepper. Put lentils, spinach and onion in the bowl and stir until spinach wilts. Let stand 10 minutes. Just before serving, stir in salami, olives, and basil.
Serves 3-4
1 bay leaf
1/2 tbl Dijon mustard
2 tbl red wine vinegar
1/4 c. olive oil
1/4 tsp. garlic salt
1/4 tsp. black pepper
3 oz fresh spinach
2 tbl. chopped red onion
2 oz. thinly sliced salami, cut in 1/4" strips
1/4 c. pitted green olives, roughly chopped
4 large basil leaves, thinly sliced
Put lentils and bay leaf in medium saucepan and cover with water. Bring to a boil, cook over medium low heat until lentils are tender, about 25 minutes. Drain well and discard bay leaf.
In medium bowl, whisk mustard, vinegar, oil, garlic salt and pepper. Put lentils, spinach and onion in the bowl and stir until spinach wilts. Let stand 10 minutes. Just before serving, stir in salami, olives, and basil.
Serves 3-4
Friday, June 20, 2008
Cauliflower with Tahini Sauce
1 head cauliflower, cut into florets
2 teaspoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1 tablespoon tahini
2 tablespoons lemon juice
4 tablespoons water
Cook cauliflower in boiling salted water 5 minutes or until crisp-tender. Drain.
Heat oil in large skilled over medium-high heat. Saute garlic until golden, 1-2 minutes. Add rest of ingredients and stir well. Add cauliflower and stir until well combined.
2 teaspoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1 tablespoon tahini
2 tablespoons lemon juice
4 tablespoons water
Cook cauliflower in boiling salted water 5 minutes or until crisp-tender. Drain.
Heat oil in large skilled over medium-high heat. Saute garlic until golden, 1-2 minutes. Add rest of ingredients and stir well. Add cauliflower and stir until well combined.
Herbed Pepper Steak
2 tablespoons catsup
1/2 teaspoon black pepper
1-1/2 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
1-1/2 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1/8 teaspoon garlic powder
1/8 teaspoon ground cardamom (optional)
1-1/2 pound steak, cut 1" thick
Combine all ingredients except steak. Marinate steak in this mixture for 30 minutes.
Grill or broil steak on both sides to desired degree of doneness.
1/2 teaspoon black pepper
1-1/2 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
1-1/2 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
1/8 teaspoon garlic powder
1/8 teaspoon ground cardamom (optional)
1-1/2 pound steak, cut 1" thick
Combine all ingredients except steak. Marinate steak in this mixture for 30 minutes.
Grill or broil steak on both sides to desired degree of doneness.
Minted Carrot Salad
1 pound carrots, peeled and thinly sliced
2 teaspoons Splenda
1 tablespoon olive oil
1 tablespoon lime juice
1/8 teaspoon ground coriander
1/8 teaspoon black pepper
¼ cup slivered fresh mint leaves
Cook carrots in boiling salted water for 4 minutes or until crisp-tender. Drain.
In medium bowl, whisk the Splenda, oil, lime juice, coriander, and pepper. Add carrots and toss. Cover and marinate in refrigerator.
Before serving, toss with mint.
2 teaspoons Splenda
1 tablespoon olive oil
1 tablespoon lime juice
1/8 teaspoon ground coriander
1/8 teaspoon black pepper
¼ cup slivered fresh mint leaves
Cook carrots in boiling salted water for 4 minutes or until crisp-tender. Drain.
In medium bowl, whisk the Splenda, oil, lime juice, coriander, and pepper. Add carrots and toss. Cover and marinate in refrigerator.
Before serving, toss with mint.
Shrimp with Mango and Basil
1 pound raw shrimp, shelled and deveined
¼ teaspoon salt
Cayenne pepper to taste
¼ teaspoon ground turmeric
1 teaspoon canola oil
1 large ripe mango, peeled, pitted, and diced
4 scallions, chopped
¼ cup sliced fresh basil leaves
Toss shrimp with salt, turmeric, and cayenne in a medium bowl. Cover and refrigerate 30 minutes.
Heat oil in a large nonstick skillet for medium-high heat. Add shrimp in a single layer and cook until the undersides turn pink, about 1 minute. Flip them over and cook 1 more minute.
Add mango, scallions, and basil and cook, stirring, until the shrimp starts to curl and is pink on both sides, 1-2 minutes.
¼ teaspoon salt
Cayenne pepper to taste
¼ teaspoon ground turmeric
1 teaspoon canola oil
1 large ripe mango, peeled, pitted, and diced
4 scallions, chopped
¼ cup sliced fresh basil leaves
Toss shrimp with salt, turmeric, and cayenne in a medium bowl. Cover and refrigerate 30 minutes.
Heat oil in a large nonstick skillet for medium-high heat. Add shrimp in a single layer and cook until the undersides turn pink, about 1 minute. Flip them over and cook 1 more minute.
Add mango, scallions, and basil and cook, stirring, until the shrimp starts to curl and is pink on both sides, 1-2 minutes.
Vietnamese Chicken and Cabbage Salad
2 cups cooked, diced chicken
2 cups shredded cabbage
2 tablespoons cider vinegar
1 tablespoons Asian fish sauce (or soy sauce)
1 tablespoon lime juice
1 teaspoon minced ginger
1 tablespoon sesame oil
2 carrots, grated
2 scallions, chopped
1 tart apple, peeled, cored, and grated
Toss all ingredients together. Refrigerate until ready to serve.
2 cups shredded cabbage
2 tablespoons cider vinegar
1 tablespoons Asian fish sauce (or soy sauce)
1 tablespoon lime juice
1 teaspoon minced ginger
1 tablespoon sesame oil
2 carrots, grated
2 scallions, chopped
1 tart apple, peeled, cored, and grated
Toss all ingredients together. Refrigerate until ready to serve.
Grilled Mushroom Ponzu Salad
3 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon grated lime peel
3 tablespoons rice vinegar
2 tablespoons mirin or dry sherry
¼ cup soy sauce
12 Portabella or other large mushrooms, thickly sliced
Combine first 6 ingredients in a small bowl.
Spray a cookie sheet with non-stick spray. Spread mushrooms on the cookie sheet and spray with more non-stick spray. Broil 3 minutes. Flip mushrooms over and broil another 3 minutes.
Toss mushrooms with dressing in a medium bowl. Chill 1 hour.
1 teaspoon grated orange peel
1 teaspoon grated lime peel
3 tablespoons rice vinegar
2 tablespoons mirin or dry sherry
¼ cup soy sauce
12 Portabella or other large mushrooms, thickly sliced
Combine first 6 ingredients in a small bowl.
Spray a cookie sheet with non-stick spray. Spread mushrooms on the cookie sheet and spray with more non-stick spray. Broil 3 minutes. Flip mushrooms over and broil another 3 minutes.
Toss mushrooms with dressing in a medium bowl. Chill 1 hour.
Lemon Garlic Rosemary Spinach
2 teaspoon olive oil
4 tablespoons lemon juice
6 teaspoons Dijon mustard
4 teaspoons minced garlic
2 teaspoon chopped fresh rosemary or 1 teaspoon
dried rosemary
4 cups fresh spinach, washed and dried
Heat oil in a medium skillet about 30 seconds. Add lemon juice, mustard, garlic, and rosemary and stir until combined. Add spinach and stir over medium-high heat until the spinach wilts and is well combined with the other ingredients.
4 tablespoons lemon juice
6 teaspoons Dijon mustard
4 teaspoons minced garlic
2 teaspoon chopped fresh rosemary or 1 teaspoon
dried rosemary
4 cups fresh spinach, washed and dried
Heat oil in a medium skillet about 30 seconds. Add lemon juice, mustard, garlic, and rosemary and stir until combined. Add spinach and stir over medium-high heat until the spinach wilts and is well combined with the other ingredients.
Minted Cucumber Salad
2 cucumbers, peeled, halved lengthwise, seeded, and
thinly sliced crosswise
½ teaspoon salt
½ cup chopped scallions
4 tablespoons chopped fresh mint
2 tablespoons seasoned rice vinegar
2 packets Splenda
2 teaspoons sesame oil
Cayenne pepper to taste
Put cucumbers in a colander, sprinkle with salt, toss well, and drain for 1 hour. Put cucumber on several layers of paper towel, cover with more paper towel, and let sit 5 minutes, pressing down occasionally.
Combine cucumbers with the rest of the ingredients in a large bowl. Chill 30 minutes.
thinly sliced crosswise
½ teaspoon salt
½ cup chopped scallions
4 tablespoons chopped fresh mint
2 tablespoons seasoned rice vinegar
2 packets Splenda
2 teaspoons sesame oil
Cayenne pepper to taste
Put cucumbers in a colander, sprinkle with salt, toss well, and drain for 1 hour. Put cucumber on several layers of paper towel, cover with more paper towel, and let sit 5 minutes, pressing down occasionally.
Combine cucumbers with the rest of the ingredients in a large bowl. Chill 30 minutes.
Scallops with Avocado Salsa
¼ cup finely shredded fresh basil leaves
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
Hot pepper sauce to taste
Salt and pepper to taste
2 avocados, peeled, pitted and diced
2 pounds sea scallops
¼ cup water
4 plum tomatoes, chopped
1 tablespoon balsamic vinegar
In a large bowl, combine basil, lime juice, oil, onion, garlic, pepper sauce, salt and pepper. Gently fold in avocado. Set aside.
Spray a large skillet with nonstick cooking spray. Put scallops in the skillet and sprinkle with salt and pepper. Cook over high heat until golden brown but still rare in the center, about 2 minutes per side. Transfer to a serving dish.
Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to about 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the vinegar. Pour the sauce over the scallops and serve with the avocado salsa on the side.
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
Hot pepper sauce to taste
Salt and pepper to taste
2 avocados, peeled, pitted and diced
2 pounds sea scallops
¼ cup water
4 plum tomatoes, chopped
1 tablespoon balsamic vinegar
In a large bowl, combine basil, lime juice, oil, onion, garlic, pepper sauce, salt and pepper. Gently fold in avocado. Set aside.
Spray a large skillet with nonstick cooking spray. Put scallops in the skillet and sprinkle with salt and pepper. Cook over high heat until golden brown but still rare in the center, about 2 minutes per side. Transfer to a serving dish.
Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to about 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the vinegar. Pour the sauce over the scallops and serve with the avocado salsa on the side.
Saturday, June 14, 2008
Yogurt Fluff
Tastes like pudding, but the yogurt makes it healthier.
2 6-oz containers SF Lite yogurt (flavor of your choice)
1 small box SF Jello mix (flavor of your choice)
1/4 c. boiling water
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
Add Jello to boiling water, stir until gelatin is dissolved. Add yogurt and mix well. Add Cool Whip and mix well. Refrigerate until set.
2 6-oz containers SF Lite yogurt (flavor of your choice)
1 small box SF Jello mix (flavor of your choice)
1/4 c. boiling water
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
Add Jello to boiling water, stir until gelatin is dissolved. Add yogurt and mix well. Add Cool Whip and mix well. Refrigerate until set.
Black Bean Salad
High fiber, decent protein, and good flavor.
1 can (15 oz?) black beans, drained & rinsed
2 scallions, chopped
1/4 c. corn (thawed, drained frozen corn or drained Mexican-style canned corn)
2 tbl pesto sauce (I used store-bought, but you can make it yourself; if you don't want the fat
of pesto sauce, use 2-3 tbl chopped fresh basil instead)
1 tbl red wine vinegar
1/4 tsp garlic salt
pepper to taste
hot pepper sauce to taste
Combine pesto and vinegar. Stir in veggies. Chill 1 hr.
1 can (15 oz?) black beans, drained & rinsed
2 scallions, chopped
1/4 c. corn (thawed, drained frozen corn or drained Mexican-style canned corn)
2 tbl pesto sauce (I used store-bought, but you can make it yourself; if you don't want the fat
of pesto sauce, use 2-3 tbl chopped fresh basil instead)
1 tbl red wine vinegar
1/4 tsp garlic salt
pepper to taste
hot pepper sauce to taste
Combine pesto and vinegar. Stir in veggies. Chill 1 hr.
Tuesday, June 10, 2008
Salmon Veggy Cakes
This is a good recipe for the Puree or "Mushy" phase of the post-op diet. It's pretty good for any phase of your diet. actually...
1 small zucchini, chunked
1 cup grated carrot
1/4 c. grated onion
1-1/2 slice bread (whole grain is best)
1 7-3/4 oz. can pink salmon, drained & flaked
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
2 tbl canola oil (optional)
Whiz zucchini in the food processor. Combine with carrot, onion, bread, salmon, egg, salt and pepper.
Spray large non-stick skillet with Pam. If desired, heat canola oil over medium heat.
Plop salmon-veggy mixture into skillet by the heaping tablespoon. Cook 4-5 min., flip over, cook another 4-5 min. or til browned on both sides.
If desired, serve with sauce made of:
3 tbl light mayo
1 tsp dijon mustard
1 small zucchini, chunked
1 cup grated carrot
1/4 c. grated onion
1-1/2 slice bread (whole grain is best)
1 7-3/4 oz. can pink salmon, drained & flaked
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
2 tbl canola oil (optional)
Whiz zucchini in the food processor. Combine with carrot, onion, bread, salmon, egg, salt and pepper.
Spray large non-stick skillet with Pam. If desired, heat canola oil over medium heat.
Plop salmon-veggy mixture into skillet by the heaping tablespoon. Cook 4-5 min., flip over, cook another 4-5 min. or til browned on both sides.
If desired, serve with sauce made of:
3 tbl light mayo
1 tsp dijon mustard
Monday, June 9, 2008
Cheesecake Cottage Cheese Pudding
1 24-oz container FF/LF cottage cheese
1 pkg (4-serving size) SF/FF cheesecake pudding mix
1/4 c. Splenda
Whiz in food processor until very smooth.
Serve with fresh or thawed, drained frozen strawberries or raspberries, if desired.
1 pkg (4-serving size) SF/FF cheesecake pudding mix
1/4 c. Splenda
Whiz in food processor until very smooth.
Serve with fresh or thawed, drained frozen strawberries or raspberries, if desired.
Mushroom Salad
4 tbl olive oil
4 tbl lemon juice
1/2 tsp garlic salt
1/2 tsp fenugreek (or tarragon for a different flavor)
1 packet Splenda
1 lb raw mushrooms, sliced
Whisk first 5 ingredients together until well combined. Toss with the mushrooms. Refrigerate 30 min.
4 tbl lemon juice
1/2 tsp garlic salt
1/2 tsp fenugreek (or tarragon for a different flavor)
1 packet Splenda
1 lb raw mushrooms, sliced
Whisk first 5 ingredients together until well combined. Toss with the mushrooms. Refrigerate 30 min.
Orange Cheesecake
1 cup boiling water
1 pkg (4-serving size) orange SF Jello mix
ice cubes
1/2 c. cold water
8 oz FF cream cheese, softened
1/4 c. FF milk
1 c. thawed Cool Whip Free, SF Cool Whip, or Cool Whip Lite
Stir boiling water into Jello mix 2 minutes or until gelatin is completely dissolved. Add enough ice cubes to the cold water to make 1 cup. Add to the gelatin and stir until ice cubes are dissolved. Refrigerate 30 min. or until slightly thickened.
Beat cream cheese and milk in large bowl with a whisk or electric beaters until well combined. Gradually add gelatin mixture, beating until well blended. Stir in Cool Whip. Refrigerate 4 hrs.
1 pkg (4-serving size) orange SF Jello mix
ice cubes
1/2 c. cold water
8 oz FF cream cheese, softened
1/4 c. FF milk
1 c. thawed Cool Whip Free, SF Cool Whip, or Cool Whip Lite
Stir boiling water into Jello mix 2 minutes or until gelatin is completely dissolved. Add enough ice cubes to the cold water to make 1 cup. Add to the gelatin and stir until ice cubes are dissolved. Refrigerate 30 min. or until slightly thickened.
Beat cream cheese and milk in large bowl with a whisk or electric beaters until well combined. Gradually add gelatin mixture, beating until well blended. Stir in Cool Whip. Refrigerate 4 hrs.
Friday, June 6, 2008
Deviled Fish
1 cup onion, finely chopped (I use my mini food processor)
4 tbl Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
1 lb fish fillets (I use catfish because there isn't much else to choose from where I live, but any
white fish would work)
Preheat oven to 350F. Spray a baking pan with Pam. Put the fish fillets in the pan.
In a small bowl, mix onion, mustard, salt and garlic powder. Spread over the fish.
Bake 20 min. Turn oven to broil. Broil until golden, 3-5 min.
4 tbl Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
1 lb fish fillets (I use catfish because there isn't much else to choose from where I live, but any
white fish would work)
Preheat oven to 350F. Spray a baking pan with Pam. Put the fish fillets in the pan.
In a small bowl, mix onion, mustard, salt and garlic powder. Spread over the fish.
Bake 20 min. Turn oven to broil. Broil until golden, 3-5 min.
Oven-Roasted Cauliflower
I can't eat this any more, but it's so good, you have to try it.
1 head cauliflower, cut into florets
4 tbl canola oil
1 tsp Splenda
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cinnamon
1/4 tsp ground cumin
Preheat oven to 400F. Spray cookie sheet with Pam.
Combine all ingredients. Spread out on cookie sheet in single layer. Bake 10 min. Turn cauliflower over. Bake another 10 min.
1 head cauliflower, cut into florets
4 tbl canola oil
1 tsp Splenda
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground cinnamon
1/4 tsp ground cumin
Preheat oven to 400F. Spray cookie sheet with Pam.
Combine all ingredients. Spread out on cookie sheet in single layer. Bake 10 min. Turn cauliflower over. Bake another 10 min.
Peanut Butter Cup Cottage Cheese Pudding
4 tbl reduced-fat peanut butter
1 24-oz container LF/FF cottage cheese
1 pkg SF/FF vanilla pudding mix
1/4 c. Splenda
1/2 c. mini chocolate chips
Whiz peanut butter, cottage cheese, pudding mix, and Splenda in food processor until very smooth. Stir in chocolate chips.
1 24-oz container LF/FF cottage cheese
1 pkg SF/FF vanilla pudding mix
1/4 c. Splenda
1/2 c. mini chocolate chips
Whiz peanut butter, cottage cheese, pudding mix, and Splenda in food processor until very smooth. Stir in chocolate chips.
Broiled Mixed Veggies
1 bundle asparagus, cut in 2" pieces
1 yellow squash or zucchini, cut in half lengthwise and sliced crosswise
1 red bell pepper, cut in 2" chunks
1-1/2 tbl olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Preheat broiler. Spray cookie sheet with Pam. Mix all ingredients together and spread on cookie sheet in one layer. Broil 4 min., turn veggies over, broil another 4 min.
1 yellow squash or zucchini, cut in half lengthwise and sliced crosswise
1 red bell pepper, cut in 2" chunks
1-1/2 tbl olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Preheat broiler. Spray cookie sheet with Pam. Mix all ingredients together and spread on cookie sheet in one layer. Broil 4 min., turn veggies over, broil another 4 min.
Oven Turnip Fries
4 medium turnips, peeled and slice into "fries"
2 tbl olive oil
1-1/2 tsp salt
1/4 tsp onion powder
1 tsp paprika
1/4 tsp pepper
1 tsp soy flour
Preheat oven to 350F. Spray a cookie sheet with Pam.
Toss all ingredients together. Spread out on cookie sheet in one layer.
Bake 10 min. Turn turnips over. Bake another 10 min.
2 tbl olive oil
1-1/2 tsp salt
1/4 tsp onion powder
1 tsp paprika
1/4 tsp pepper
1 tsp soy flour
Preheat oven to 350F. Spray a cookie sheet with Pam.
Toss all ingredients together. Spread out on cookie sheet in one layer.
Bake 10 min. Turn turnips over. Bake another 10 min.
Chicken & Cabbage Salad with Tahini Dressing
2 cups cooked chicken, cubed
2 cups shredded cabbage (angel hair coleslaw cabbage works well)
3 scallions, chopped
2 tbl tahini
4 tbl lemon juice
2 tbl soy sauce
1/8 tsp black pepper
1 tbl fresh ginger, minced
2 tbl water
Combine chicken, cabbage, and scallions in a large bowl. Combine rest of ingredients in a food processor and whiz until well combined. Pour over chicken mixture and toss well.
2 cups shredded cabbage (angel hair coleslaw cabbage works well)
3 scallions, chopped
2 tbl tahini
4 tbl lemon juice
2 tbl soy sauce
1/8 tsp black pepper
1 tbl fresh ginger, minced
2 tbl water
Combine chicken, cabbage, and scallions in a large bowl. Combine rest of ingredients in a food processor and whiz until well combined. Pour over chicken mixture and toss well.
Frozen Peanut Butter Pie (crustless)
Adapted from a Cooking Light Recipe, this is a low fat but not low calorie treat.
1-1/4 c. FF milk
3 tbl Splenda
2/3 c. reduced-fat peanut butter
1/2 tsp vanilla extract
4 oz. FF cream cheese, softened
1 8-oz container Cool Whip Free, SF Cool Whip, or Cool Whip Lite
1/2 c. mini chocolate chips
Combine milk, Splenda, peanut butter and vanilla.
Beat cream cheese in large bowl using an electric mixer until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in Cool Whip and chocolate chips. Pour into pie plate or storage bowl and freeze 8 hours. Transfer to refrigerator 30 min. before serving.
1-1/4 c. FF milk
3 tbl Splenda
2/3 c. reduced-fat peanut butter
1/2 tsp vanilla extract
4 oz. FF cream cheese, softened
1 8-oz container Cool Whip Free, SF Cool Whip, or Cool Whip Lite
1/2 c. mini chocolate chips
Combine milk, Splenda, peanut butter and vanilla.
Beat cream cheese in large bowl using an electric mixer until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in Cool Whip and chocolate chips. Pour into pie plate or storage bowl and freeze 8 hours. Transfer to refrigerator 30 min. before serving.
Chinese BBQ Tofu
1/8 c. soy sauce
1/8 c. hoisin sauce
1 tbl oyster sauce
1 tbl sherry wine, mirin, or Chinese wine
1/2 tbl Splenda brown sugar blend
2 cloves garlic, minced
1/4 tsp Chinese five spice powder
1 14-oz block tofu
Heat oven to 350F.
Press water out of tofu with paper towels. Cut into 8 slices.
Spray baking pan with Pam. Put tofu slices in it.
Combine rest of ingredients and pour half over tofu. Set aside to marinate 20 min. Bake 20 min. Turn tofu over and pour rest of marinade on top. Bake another 20 min.
1/8 c. hoisin sauce
1 tbl oyster sauce
1 tbl sherry wine, mirin, or Chinese wine
1/2 tbl Splenda brown sugar blend
2 cloves garlic, minced
1/4 tsp Chinese five spice powder
1 14-oz block tofu
Heat oven to 350F.
Press water out of tofu with paper towels. Cut into 8 slices.
Spray baking pan with Pam. Put tofu slices in it.
Combine rest of ingredients and pour half over tofu. Set aside to marinate 20 min. Bake 20 min. Turn tofu over and pour rest of marinade on top. Bake another 20 min.
Indonesian Coconut Chicken in the the Crock Pot
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp ground fennel
1/2 tsp. ground cinnamon
1 c. light coconut milk
1 c. water
1 tbl. lemon juice
6 chicken thighs (remove the skin first to reduce fat content, but leaving the skin on while
cooking keeps the meat more moist) - can also use chicken breasts (I can't eat poultry breast)
1 medium onion, diced
Spray in the inside of the crockpot with Pam. Put the chicken in. Put the onions on top of it. Combine the rest of the ingredients and pour on top. Cook on low heat 6-7 hours.
1/2 tsp salt
1/2 tsp pepper
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp ground fennel
1/2 tsp. ground cinnamon
1 c. light coconut milk
1 c. water
1 tbl. lemon juice
6 chicken thighs (remove the skin first to reduce fat content, but leaving the skin on while
cooking keeps the meat more moist) - can also use chicken breasts (I can't eat poultry breast)
1 medium onion, diced
Spray in the inside of the crockpot with Pam. Put the chicken in. Put the onions on top of it. Combine the rest of the ingredients and pour on top. Cook on low heat 6-7 hours.
Chinese Red-Cooked Chicken in the Crockpot
I use chicken thighs because that's the only poultry I can eat now, but you can use chicken breasts if desired.
4 chicken thighs (remove skin first to cut fat content, but leaving the skin on and discarding
after cooking keeps the meat more moist)
1 tbl minced fresh ginger
2 cups chicken broth
1 cup water
1/2 c. soy sauce
1/4 c. Chinese wine, mirin, or dry sherry
1 tbl rice wine vinegar
2 tsp Chinese five spice powder
4 tsp cornstarch dissolved in 8 tsp water
1/2 c. chopped scallions (optional)
Spray inside of crockpot with Pam. Put chicken in it. Combine rest of ingredients and pour over chicken. Cook on low heat for 6-7 hrs. Turn heat up to high. Stir in cornstarch and water and cook for another 30 min. Serve garnished with chopped scallions if desired.
4 chicken thighs (remove skin first to cut fat content, but leaving the skin on and discarding
after cooking keeps the meat more moist)
1 tbl minced fresh ginger
2 cups chicken broth
1 cup water
1/2 c. soy sauce
1/4 c. Chinese wine, mirin, or dry sherry
1 tbl rice wine vinegar
2 tsp Chinese five spice powder
4 tsp cornstarch dissolved in 8 tsp water
1/2 c. chopped scallions (optional)
Spray inside of crockpot with Pam. Put chicken in it. Combine rest of ingredients and pour over chicken. Cook on low heat for 6-7 hrs. Turn heat up to high. Stir in cornstarch and water and cook for another 30 min. Serve garnished with chopped scallions if desired.
Easy Dijon Shrimp
1 lb. shelled, de-veined shrimp (if using frozen, thaw and drain first)
2 tbl I Can't Believe It's Not Butter
3 tbl Dijon mustard
Melt butter in large non-stick saute pan. Stir in mustard. Add shrimp and stir and cook until shrimp turns pink.
2 tbl I Can't Believe It's Not Butter
3 tbl Dijon mustard
Melt butter in large non-stick saute pan. Stir in mustard. Add shrimp and stir and cook until shrimp turns pink.
Dijon Broccoli Recipe
1 lb. broccoli, cut up (about 4-5 cups)
1 cup onion, chopped
2 tsp canola oil
1 tsp sesame oil
2 tbl Dijon mustard
1 tbl soy sauce
Steam or microwave the broccoli until crisp-tender and drain. Saute onions in oils in a large saute pan over medium heat for 6-8 min. Mix mustard and soy sauce in a small bowl. Add cooked broccoli and mustard mixture to saute pan and stir over low heat for 1 minute.
1 cup onion, chopped
2 tsp canola oil
1 tsp sesame oil
2 tbl Dijon mustard
1 tbl soy sauce
Steam or microwave the broccoli until crisp-tender and drain. Saute onions in oils in a large saute pan over medium heat for 6-8 min. Mix mustard and soy sauce in a small bowl. Add cooked broccoli and mustard mixture to saute pan and stir over low heat for 1 minute.
Tofu in Peanut Butter Sauce Recipe
1 14-oz block of firm tofu
1/4 c. reduced fat peanut butter
1/2 c. water
2 tbl soy sauce
2 tbl rice vinegar
2 tsp Splenda
2 cloves garlic, minced
red pepper flakes to taste
Press water out out of tofu with paper towels. Slice tofu block into 8 slices.
Mix rest of ingredients in food processor or blender. Pour over tofu and let marinate 30 min.
Spray a baking pan with Pam. Put tofu in pan and spoon marinade over it. Bake at 350F for 20 min. Flip tofu over, spooning more marinade over it, and bake for another 20 min.
1/4 c. reduced fat peanut butter
1/2 c. water
2 tbl soy sauce
2 tbl rice vinegar
2 tsp Splenda
2 cloves garlic, minced
red pepper flakes to taste
Press water out out of tofu with paper towels. Slice tofu block into 8 slices.
Mix rest of ingredients in food processor or blender. Pour over tofu and let marinate 30 min.
Spray a baking pan with Pam. Put tofu in pan and spoon marinade over it. Bake at 350F for 20 min. Flip tofu over, spooning more marinade over it, and bake for another 20 min.
Ricotta Cheesecake Fluff Recipe
1 large container part-skim ricotta cheese
1 pkg SF/FF cheesecake pudding mix
Splenda to taste
Mix well.
1 pkg SF/FF cheesecake pudding mix
Splenda to taste
Mix well.
Cottage Cheese & Fruit Fluff Recipes
MANDARIN COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 8-oz can crushed pineapple in juice, drained
1 6.1-oz can mandarin oranges in juice, drained & chopped
1 pkg SF orange Jello mix
Mix well.
BERRY MANGO COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 c. fresh or frozen raspberries or strawberries (thaw & drain frozen berries first)
1 c. fresh or frozen mango chunks (thaw & drain frozen mango first)
1 pkg SF raspberry or strawberry Jello mix
Mix well.
BERRY PEACH COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 8-oz can juice-pack peaches, chopped
1 c. fresh or frozen raspberries or strawberries (thaw & drain frozen berries first)
1 pkg SF peach Jello mix
Mix well.
PINEAPPLE COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
2 8-oz cans crushed pineapple, drained
1 pkg SF pineapple Jello mix
Mix well.
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 8-oz can crushed pineapple in juice, drained
1 6.1-oz can mandarin oranges in juice, drained & chopped
1 pkg SF orange Jello mix
Mix well.
BERRY MANGO COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 c. fresh or frozen raspberries or strawberries (thaw & drain frozen berries first)
1 c. fresh or frozen mango chunks (thaw & drain frozen mango first)
1 pkg SF raspberry or strawberry Jello mix
Mix well.
BERRY PEACH COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
1 8-oz can juice-pack peaches, chopped
1 c. fresh or frozen raspberries or strawberries (thaw & drain frozen berries first)
1 pkg SF peach Jello mix
Mix well.
PINEAPPLE COTTAGE CHEESE
1 24-oz container LF or FF cottage cheese
1 8-oz container Cool Whip Free, SF Cool Whip or Cool Whip Lite
2 8-oz cans crushed pineapple, drained
1 pkg SF pineapple Jello mix
Mix well.
Chocolate Cherry Cottage Cheese Pudding
1 24-oz container FF/LF cottage cheese
1 pkg. chocolate SF/FF pudding
1/2 pkg cherry SF Jello mix
1/4 c. Splenda or to taste
Whiz in food processor or blender until smooth and fluffy.
1 pkg. chocolate SF/FF pudding
1/2 pkg cherry SF Jello mix
1/4 c. Splenda or to taste
Whiz in food processor or blender until smooth and fluffy.
Basic Cottage Cheese Pudding Recipe
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.
1 pkg. SF/FF pudding (any flavor)
1/4 c. Splenda or to taste
Whiz in food processor or blender until smooth and fluffy.
Brocamole Recipe - A Lower Fat Guacamole!
1 ripe avocado, peeled & pitted
1 bunch broccoli, cut into crowns
2 tbl red onion, chopped
4 garlic cloves, minced
2 tbl lime juice
2 tbl fresh cilantro, chopped
1/2 tsp garlic powder
1 pinch salt
1+ tsp hot sauce or to taste
Steam or microwave the broccoli until tender. Put in a food processor with the rest of the ingredients and process until smooth.
1 bunch broccoli, cut into crowns
2 tbl red onion, chopped
4 garlic cloves, minced
2 tbl lime juice
2 tbl fresh cilantro, chopped
1/2 tsp garlic powder
1 pinch salt
1+ tsp hot sauce or to taste
Steam or microwave the broccoli until tender. Put in a food processor with the rest of the ingredients and process until smooth.
White Chocolate Raspberry Cottage Cheese Pudding
1 24-oz container LF/FF cottage cheese
2 tbl Penzey's Raspberry Enlightenment (or SF raspberry syrup or all-fruit raspberry jam)
1 pkg SF/FF white chocolate pudding mix
1/4 c. Splenda
Whiz in food processor or blender until smooth.
2 tbl Penzey's Raspberry Enlightenment (or SF raspberry syrup or all-fruit raspberry jam)
1 pkg SF/FF white chocolate pudding mix
1/4 c. Splenda
Whiz in food processor or blender until smooth.
Cherry Almond Cheesecake Recipe (crustless)
1 cup boiling water
1 pkg (4-serving size) SF cherry Jello mix
ice cubes
1/2 c. cold water
8 oz FF cream cheese
1/4 c. FF milk
1/4 tsp almond extract
1/4 c. Splenda
1 cup thawed Cool Whip Free, SF Cool Whip, or Cool Whip Lite
Stir boiling water into dry Jello mix in medium bowl for 2 min. or until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin, stir until ice is completely melted. Refrigerate 30 min. or until slightly thickened.Beat cream cheese, milk, almond extract, and Splenda with wire whisk until well blended. Gradually add thickened gelatin, beat until well blended. Gently stir in Cool Whip. Refrigerate 4 hours.
1 pkg (4-serving size) SF cherry Jello mix
ice cubes
1/2 c. cold water
8 oz FF cream cheese
1/4 c. FF milk
1/4 tsp almond extract
1/4 c. Splenda
1 cup thawed Cool Whip Free, SF Cool Whip, or Cool Whip Lite
Stir boiling water into dry Jello mix in medium bowl for 2 min. or until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin, stir until ice is completely melted. Refrigerate 30 min. or until slightly thickened.Beat cream cheese, milk, almond extract, and Splenda with wire whisk until well blended. Gradually add thickened gelatin, beat until well blended. Gently stir in Cool Whip. Refrigerate 4 hours.
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