1 (8 ounce) can Pillsbury refrigerated crescent rolls [I used the reduced-fat ones as this book was published before they came out with the reduced-fat rolls] 1 (8 ounce) package Philadelphia Fat-Free cream cheese 1 tsp. vanilla extract 2 tsp. Sugar Twin [or Splenda] 1 15 oz. can crushed pineapple or pineapple tidbits, packed in its own juice, well drained 2 cups fresh strawberries, sliced 1-1/2 cups blueberries, fresh or frozen, thawed and drained 1 (4 serving) package Jello sugar-free strawberry gelatin 1 (4 serving) package Jello sugar-free vanilla cook-and-serve pudding mix 1-1-2 cups water
Preheat oven to 425 degrees. Spray medium-size pizza pan or cookie sheet with butter-flavored cooking spray.
1. Pat rolls in pan, being sure to seal perforations. Bake 7 to 8 minutes or until lightly browned. Cool on wire rack.
2. In medium bowl, stir cream cheese with spoon until soft. Blend in vanilla extract and sugar substitute. Spread cream cheese mixture evenly over cooled crust.
3. Layer pineapple over cream cheese mixture; sprinkle strawberries and blueberries over pineapple.
4. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat until mixture comes to a boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze.
5. Refrigerate for at least 2 hours before serving. Cut into 8 squares or 32 bars. Refrigerate leftovers.
Hint: Do not use inexpensive rolls. They will not cover the pan properly
204 Calories; 6 gm Fat; 7 gm Protein; 31 gm Calcium; 501 mg. Sodium; 2 gm Fiber (slightly less fat and calories if using reduced-fat crescent rolls)
Note: Sometimes I substitute sliced peaches (fresh or canned) and mandarin oranges for the blueberries. You can substitute any of your favorite fruits, can even use canned fruit cocktail (packed in its own juice, drained). The possibilities are endless!
Make a fruit compote !! You can make it and then place in individual ziploc containers to take with you. Great warmed up too.
BAKED FRUIT COMPOTE
2 cups fresh chopped apricots 2 cups chopped fresh peaches 2 cups chopped fresh plums 1 can sliced pineapple, drain but keep 1/2 cup juice 1/2 cup pineapple juice 1/4 cup brown sugar 2 tablespoons melted butter 1/2 tsp cinnamon
Arrange fruit in a lightly buttered baking dish. In a bowl, combine the pineapple juice and brown sugar; pour over fruit. Drizzle the melted butter over fruit then sprinkle the cinnamon Bake at 400� for 15 to 20 minutes, until hot and bubbly.
Fitness Minutes: (5,093)
6/14/11 8:55 A
I have trouble digesting some raw vegetables too. Thank goodness I can eat quite a few raw as well. However, when I want to add a cooked vegetable to my meal or snack, I parboil or steam the vegetable just a little bit. I like using the microwave for this because I can set the timer and do something else while my vegetables cook. For instance, my microwave cookbook says to cook broccoli for 7 minutes on high. But I've experimented with different cook times, and have found that I only need to cook fresh broccoli about 4 or 5 minutes to eat it cold as a snack food. Another possibility is frozen vegetables. Often these have been parboiled just enough prior to freezing that all I need to do is defrost them in the refrigerator and they are precleaned, pre"cooked" and portion controlled. Win, win. Good luck to you
I am hoping someone or someones maybe able to help. I want to eat better, I want to eat within my calorie limit, and most of all I really want to stop eating processed foods. But I find myself with a huge problem... I am allergic to all forms of raw fruit, vegetables and nuts, cheese, and soy. There is very little I can eat without negative effects.
So my question, does anybody have or know of recipes for snacks that are cooked? I don't mind preparing a week or two worth at a time, I just need more fruit and such into my diet, and applesauce just won't cut it. I want to add fruit into snacks, lunch, and breakfast. If anybody has anything I will be quite grateful.
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