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Bountiful Blessings Dressing
Source of Recipe Joanna M. Lund
Another Potful of Recipes p.167
Serves 8 (3/4 cup)
List of Ingredients
2 cups (one 16-oz. can) Healthy Request Chicken Broth
1 (10 3/4-oz.) can Healthy Request Cream of Mushroom Soup
1 teaspoon ground sage
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
1 1/2 cups finely chopped celery
1 1/2 cups shredded carrots
1 cup chopped onion
16 slices day-old reduced-calorie white bread, cut into cubes
Spray a slow cooker with butter-flavored cooking spray. In prepared container, combine chicken broth, mushroom soup, safe, poultry seasoning, and black pepper. Stir in celery, carrots, and onion. Add bread cubes. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/4 Slider, 5 Opt. Calories
138 Calories, 2 gm Fat, 6 gm Protein, 24 gm Carbohydrate, 510 mg Sodium, 88 mg Calcium, 2 gm Fiber
DIABETIC: 1 Starch, 1 Vegetable
Christmas Ribbon Salad
Needs to chill
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meals she serves. "I make this dessert every year at
Christmas," she informs from Carlisle,
Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. s 2-in. dish coated with nonstick cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in
whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.
Nutritional Analysis: One square equals 92 calories, 5 g fat (3 g saturated fat), 8 mg cholesterol, 140 mg sodium, 5 g carbohydrate,
trace fiber, 3 protein.
Diabetic Exchanges: 1 fat, 1/2 starch.
Impossible Pumpkin Pecan Pie
by JoAnna Lund- Healthy Exchanges Monthly Food Newsletter (November 2004), pg 1
1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons Jo's Pumpkin Pie Spice
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 cup water
1 Tablespoon vanilla extract
2 Tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2 cups ( one 15-ounce can) pumpkin
1/4 cup (1 ounce) chopped pecans
Preheaat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and Jo's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for 2 hours. Cut into 8 servings. Can be frozen after baked.
1 Substitte any reputable brand for Jo's Pumpkin Pie Spice.
2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.
Each serving eequals:
HE: 1/2 Skim Milk, 1/2 Fat, 1/2 Vegetable,1/3Bread, 1/4 Protein, 13 Other Calories
132 Calaories, 4 gm Fat, 7 gm Protein, 17 gm Carbohydrate, 174 mg Sodium, 188 mg Calcium, 2 gm Fiber
DIABETIC: 1 Starch/Carbohydrate, 1/2 Skim milk, 1/2 Fat
WW Points: 3
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