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LOGDIVA's Photo LOGDIVA Posts: 3,331
4/13/07 4:52 A

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I've just gotta cut and paste em all into a file here on my computer for future reference...YUMMY!

Co-Leader of 'Runner Girls United Team'

'Don't let darkness of the present cover brightness of the future'


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BECKER13's Photo BECKER13 Posts: 151
4/12/07 1:48 P

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wow! some of those sound good!!!

are they your personal recipes or are they from here??


.-*-.lIvE.lOvE.lAUgh.-*-.


 
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DEVILISHONE's Photo DEVILISHONE Posts: 1,256
4/10/07 10:02 A

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Thank you for all the really yummy sounding recipes. I can't wait to try them the next time I prepare a dessert.

Happiness is within us all, it's up to us to find our joy - we can't expect others to find it or provide it for us.

The only 'real' thing in our lives thats an absolute constant is CHANGE...and somehow, someway, me must be willing to except and adapt.


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 2:02 A

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Marshmallow Corn Cobs

All the marshmallowy goodness but no sticky fingers! This fool-proof recipe can be made and enjoyed by kids of any age.

Ingredients:
3 tablespoons margarine or butter
4 cups tiny marshmallows
2 cups popped popcorn
2 cups puffed corn cereal
Softened margarine or butter


Directions:
Cover a baking sheet with waxed paper. Put the 3-tablespoons margarine or butter in saucepan. Put pan on a burner. Turn burner to low heat. Cook until margarine is melted. Add the marshmallows to the saucepan. Cook until the marshmallows are melted, stirring all of the time with a wooden spoon. Turn off burner. Remove pan from the burner. Add popped popcorn and puffed corn cereal to the pan. Quickly stir the mixture with the wooden spoon until the popcorn and cereal are coated with the marshmallow mixture. Stir in the candy corn. If mixture is too hot to touch, wait a few minutes until it cools slightly.

Rub some softened margarine or butter over your hands. Use your hands to shape the mixture into eight 4-inch-long logs, that look like ears of corn. Push a wooden stick into the end of each ear. Place on prepared baking sheet. Let cook completely. Serve the same day. Recipe makes eight "corn cobs".

Nutrition facts per serving:
Calories: 253
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 6mg
Protein: 2g
Total Carbohydrate: 51g
Dietary Fiber: 3g
Sodium: 157mg


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 2:01 A

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Almond Shortbread with Pineapple

Ingredients:
1/4 cup slivered almonds
1/2 cup plus 2-tablespoons all purpose flour
2-1/2 tablespoons sugar
1/4 cup unsalted butter, cut into small pieces
1/4 pound pineapple chunks, drained

Preheat oven to 350 degrees.


Directions:
Place half the almonds in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at three minute intervals. Transfer to a dish to cool. Reduce oven to 325 degrees. Place toasted almonds in a food processor and grind to a fine powder. Add flour and 2 tablespoons sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal. Roll dough into a ball. Press dough into a shallow baking pan to 1/2 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar. Bake 30-40 minutes or until golden. Remove from oven. Cut into squares and cool in pan. Serve topped with pineapple.

Nutrition Facts per Serving:
Calories 259
Calories from fat 54 percent
Total Fat 16.0g
Cholesterol 31mg
Protein 3.7g
Total Carbohydrate 26.8g
Dietary Fiber 1.7g
Sugar 11.8g
Sodium 3mg
Dietary Exchanges: Fruit 0.2, Bread 0.8, Lean meat 0.2, Fat 3.0, Sugar 0.5


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 2:00 A

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Strawberry-Topped Cheesecake

Ingredients:
1/2 cup graham cracker crumbs
4 teaspoons margarine or butter, melted
Two, 8-ounce packages fat-free cream cheese (block style)
1 cup fat-free cottage cheese
1/4 cup fat-free milk
3/4 cup sugar
2 tablespoons all-purpose flour
1-1/4 teaspoons vanilla
1/2 teaspoon shredded lemon peel
3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
1/4 cup fat-free or light dairy sour cream
2 teaspoons fat-free milk
1 teaspoon sugar
1 cup sliced strawberries


Directions:
In a small bowl stir together the graham cracker crumbs and melted margarine or butter. Press onto the bottom of an 8-inch springform pan. Set aside.

Cut up the cream cheese. In a large food processor bowl place the undrained cottage cheese and the 1/4-cup milk. Cover and process until smooth. Add cream cheese, the 3/4-cup sugar, the flour, 1-teaspoon of the vanilla, and the lemon peel. Cover; process until smooth. Add the eggs or egg product and process just until combined. Do not overprocess. Pour mixture into pan. Place on a baking sheet.

Bake in a 375-degree oven for 35 to 40 minutes or until set. Cool for 15 minutes. Using a narrow metal spatula, loosen the side of the cheesecake from pan. Cool 30 minutes more, then remove the side of pan. Cool completely. Cover and chill for at least four hours. Recipe makes 12 servings.

In a small bowl combine the sour cream, 2-teaspoons milk, the 1-teaspoon sugar, and the remaining vanilla. To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture.

Note: To test for a perfectly baked, creamy cheesecake, gently shake the pan after the minimum baking time. The center should appear nearly set. If it still jiggles, bake it five minutes longer and test again.

Nutrition facts per serving:
Calories: 163
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 62mg
Protein: 11g
Total Carbohydrate: 22g
Dietary Fiber: 0g
Sodium: 92mg



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:59 A

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Old Fashioned Nectarine Crisp

Ingredients:
3-1/2 pounds nectarines, peeled and thinly sliced
1 cup sugar
1 cup all purpose flour
1 teaspoon cinnamon
1/2 cup unsalted butter

Preheat oven to 350 degrees.


Directions:
Place nectarines in a 12 x 8 inch glass baking dish. Combine next three ingredients in a bowl. Cut in butter until mixture resembles coarse meal. Sprinkle over fruit. Bake about one hour, until bubbly and crisp. Recipe makes ten servings.

Nutrition facts per serving:
Calories: 279
Calories from fat: 31%
Total Fat: 10.1g
Cholesterol: 25mg
Protein: 2.8g
Total Carbohydrate: 47.7g
Dietary Fiber: 3.0g
Sugar: 36.0g
Sodium: 2mg
Dietary Exchange: Fruit 1.3, Bread 0.5, Fat 1.8, Sugar 1.2


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:58 A

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Apricot (or other flavor) Ice Cream Squares

There are some yummy flavor options for this make-ahead dessert: Raspberry or strawberry spread instead of apricot; chocolate wafers for the vanilla.

Ingredients:
1 cup crushed vanilla wafers (22 wafers)
2 tablespoons margarine or butter, melted
1/2 teaspoon almond extract
1/4 cup chopped almonds, toasted
1 quart low-fat or light vanilla ice cream
1 cup low-sugar apricot spread


Directions:
In a small mixing bowl combine crushed vanilla wafers, melted margarine or butter, and almond extract; mix well. Reserve 1/4 cup of the crumb mixture. Press remaining crumb mixture in the bottom of a 2-quart square baking dish. Bake in a 375-degree oven for five minutes. Cool completely on a wire rack. Stir toasted almonds into the reserved crumb mixture; set aside.

Scoop ice cream into a chilled bowl. With the back of a spoon, stir and press ice cream against the side of the bowl until softened. Add apricot spread; stir just to marble. Spread ice cream mixture over the cooled crust. Top with reserved crumb mixture. Cover with foil. Freeze several hours or until firm. To serve, cut into squares. Recipe makes 12 servings.

Nutrition Facts per Serving:
Calories 166
Total Fat 6g
Saturated Fat 1g
Cholesterol 11mg
Protein 2g
Total Carbohydrate 26g
Dietary Fiber 1g
Sodium 90mg


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:58 A

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Citrus-Hazelnut Bars

Definitely a bar cookie with lots of appeal--these double citrus and nutty delights are not overly sweet. They make a great accompaniment to an afternoon tea break.

Ingredients:
1/3 cup butter
1/4 cup granulated sugar
1 cup all-purpose flour
1/3 cup chopped toasted hazelnuts (filberts) or chopped almonds
2 eggs
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon baking powder


Directions:
For the crust, beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup granulated sugar. Beat until thoroughly combined. Beat in the 1-cup flour and about half of the nuts until mixture is crumbly. Press mixture into the bottom of an ungreased 8x8x2-inch baking pan. Bake in a 350-degree oven for ten minutes or until lightly browned.

Meanwhile, in a mixing bowl stir together the eggs, the 3/4-cup granulated sugar, the 2-tablespoons flour, orange peel, lemon peel, orange juice, lemon juice, and baking powder. Beat for two minutes at medium speed or until combined. Pour over hot baked layer. Sprinkle with remaining nuts. Bake about 20 minutes more or until light brown around the edges and the center is set. Cool on a rack. If desired, sift powdered sugar over top. Cut into bars. Store bars, covered, in the refrigerator. Recipe makes 20 bars.

Nutrition facts per serving:
Calories: 111
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 25mg
Protein: 2g
Total Carbohydrate: 16g
Dietary Fiber: 0g
Sodium: 43mg



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:57 A

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Peach Delight

Ingredients:
3 cups peeled, sliced peaches
1-3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon Morton lite salt
1-1/2 tablespoon cornstarch
Juice of 1/2 lemon
1 cup flour
2 tablespoons oleo
1/2 cup milk
3/4 cup hot water


Directions:
Sprinkle peaches with lemon juice. Cream 3/4 cup sugar with oleo. Sift flour with baking powder and salt and add. Then add milk to sugar mixture to form stiff batter.

Spread peaches in buttered 8 x 10 or 7 x 11-inch pan; spread batter over peaches. Combine cornstarch and remaining 1 cup sugar. Sprinkle over top of batter. Pour boiling hot water over all. Bake at 350 degrees for about an hour. Serve warm with whipped cream or ice cream.



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:57 A

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Lemon-Berry Trifle

With just a bit of effort beyond scooping ice cream, you can come up with company-special desserts. Unless you bake the angel food cake, the only oven involvement for either is the brief baking of the crust for the ice cream squares. And do note the low number of calories for each luscious serving!. This trimmed trifle packs a lot in both appearance and flavor.

Ingredients:
5 cups cubed angel food cake
8-ounce carton fat-free lemon yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups mixed fresh berries, such as red raspberries, blueberries, or sliced strawberries
Frozen light whipped dessert topping, thawed (optional)
Lemon balm sprigs (optional)


Directions:
Place angel food cake cubes in a 2-1/2-quart clear glass bowl. In a small bowl stir together the yogurt and 1/4 of an 8-ounce carton whipped topping. Spoon over cake cubes. Top with berries. Garnish with additional light whipped dessert topping and lemon balm sprigs, if desired. Recipe makes makes six servings.

Nutrition facts per serving:
Calories: 143
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 1mg
Protein: 4g
Total Carbohydrate: 29g
Dietary Fiber: 2g
Sodium: 209mg



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
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Mint-Chocolate Cream Puffs

Watching your diet doesn't have to mean giving up chocolate. These minty chocolate puffs have loads of flavor -- and only 126 calories and 4 grams of fat per serving.

Ingredients:
Nonstick spray coating
1/2 cup water
2 tablespoons margarine or butter
1/2 cup all-purpose flour
Two eggs
One, 4-serving-size package reduced-calorie chocolate pudding mix
1/8 teaspoon peppermit extract
1 cup sliced strawberries


Directions:
In a small bowl stir together the graham cracker crumbs and melted margarine or butter. Press onto the bottom of an 8-inch springform pan. Set aside. Spray a baking sheet with nonstick coating. Set aside. In a small saucepan combine the water and margarine or butter. Bring to boiling. Add the flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for five minutes. Add the eggs, one at a time, beating after each addition. Drop the mixture into 8 mounds, about 3 inches apart, onto the prepared baking sheet. Bake in a 400-degree oven about 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool well on a wire rack.

Meanwhile, for filling, prepare the pudding mix according to package directions. Stir in peppermint extract. Cover the surface of pudding with plastic wrap and chill thoroughly. To serve, spoon about 1/4 cup of the filling into the bottom half of each cream puff. Top with the sliced strawberries. Replace the tops. If desired, dust with powdered sugar and garnish with fresh mint. Recipe makes eight servings.

Tip:
After adding the flour, stir the dough vigorously until the mixture forms a ball that does not separate. Cool as directed. Add the eggs, one at a time. After each addition, use a wooden spoon to beat the dough until it is smooth.

Nutrition facts per serving:
Calories: 126
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 53mg
Protein: 2g
Total Carbohydrate: 20g
Dietary Fiber: 1g
Sodium: 225mg



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:56 A

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Winter Crisp

Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low sodium.

Filling:
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon lemon peel, grated
3/4 teaspoon lemon juice
5 cup apples, unpeeled, sliced
1 cup cranberries


Topping:
2/3 cup rolled oats
1/3 cup brown sugar
1/4 cup whole wheat flour
2 teaspoon ground cinnamon
1 tablespoon soft margarine, melted

Directions:
To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish. To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix. Sprinkle topping over filling. Bake in a 375 degree oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature. Yield: 6 servings -- Serving Size: 1-3/4-inch by 2-inch piece

Each serving provides:
Calories: 284
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 56mg


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
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Warm Chocolate Fantasy

To prepare the ramekins:
2 teaspoons cocoa
2 teaspoons flour
1 tablespoon unsalted butter, melted

For the Warm Chocolate Fantasy:
5 ounces bittersweet or semisweet chocolate
1/2 cup unsalted butter (1 stick)
4 large eggs, at room temperature
1/4 cup cake flour
1 cup confectioners' sugar


Directions:
Preheat the oven to 350-degrees. Sift the cocoa and flour together. Brush ten 4-ounce ramekins with melted butter and dust with the cocoa-flour mixture. Melt the chocolate and unsalted butter over a double boiler. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about five minutes. Fold the chocolate mixture into the eggs. Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture. Fill the ramekins about 3/4 full.

Bake for eight to ten minutes. The centers should still be runny and the outside edges should be firm. (This can be made ahead of time and stored in the refrigerator up to two days.) Reheat in the microwave on low power for two or three 20-second blasts, until warm. Unmold onto a plate and serve with fat free Cool Whip, low-fat ice cream or nonfat frozen yogurt. Recipe makes ten servings.

Nutrition facts per individual cake:
Calories: 264 (Calories from Fat 60 percent)
Total Fat: 18g
Saturated Fat: 10g
Protein: 5g
Total Carbohydrate: 22g
Dietary Fiber: 1g
Sodium: 50mg



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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
4/6/07 1:55 A

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Microwave Almond Fudge

Ingredients:
1/2 cup cocoa
3-1/2 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup chopped almonds


Directions:
Place first five ingredients in a microwave-safe bowl. Cook on high for about 2 minutes. Remove from microwave and beat until smooth. Stir in almonds. Pour into a buttered 8 inch square pan. Let cool or refrigerate until firm, then cut into squares. Recipe makes 20 servings.

Bake on an ungreased cookie sheet about 15 minutes or until bottoms are light golden brown. Transfer to a wire rack. Sift remaining powdered sugar generously over warm cookies. Cool completely. Recipe makes 18 servings.

Nutrition Facts per Serving:
Calories 149
Calories from fat 38 percent
Total Fat 6.7g
Cholesterol 13mg
protein 1.2g
Total Carbohydrate 22.9g
Dietary Fiber 1.1g
Sugar 20.7g
Sodium 3mg
Dietary Exchanges: Lean meat 0.1, Fat 1.3, Sugar 1.3


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STEALTHBMBSHLL's Photo STEALTHBMBSHLL Posts: 2,900
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Chocolate Snack Blocks

Ingredients:
2 envelopes unflavored gelatin
1/2 cup cold water
2/3 cup boiling water
3-1/2 tablespoons sugar
1-1/3 cups semisweet miniature chocolate chips


Directions:
Sprinkle gelatin over cold water in a blender. Let sit 5 minutes. Pour in boiling water and sugar. Cover and blend on low about 2 minutes, or until gelatin is completely dissolved. Continue blending, gradually adding small amounts of chocolate chips until chips are melted and mixture is smooth. Pour into a square baking pan. Refrigerate until firm. Cut into 1 inch squares or shapes with cookie cutters.

Nutrition facts per entire recipe:
Calories: 322
Fat: 17g (42 percent calories from fat)
Cholesterol: 0
Protein: 5.3g
Carbohdyrate: 46.3
Fiber: 3.3g
Sugar: 41.7g
Sodium: 15mg
Dietary Exchanges: Fat: 2.2, Sugar: 2.9, Very lean meat protein: 0.3



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Chocolate Chip Banana Snack Cake

Ingredients:
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1/2 cup margarine, soft
2 eggs, softened
1 banana, mashed
8 ounces light sour cream
1 teaspoon vanilla
1 cup minature chocolate chips


Directions:
Heat oven to 350 degrees. In a medium bowl stir flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl combine sugar and margarine. Beat at medium until well mixed. Continue beating and add eggs one at a time,until creamy. Add bananas, sour cream and vanilla. Continue beating, add flour mixture. By hand fold in one cup chocolate chips.

Pour batter in greased 13 x 9 baking pan. Sprinkle remaining chips on top. Bake 40-50 minutes. Recipe makes one 13 x 9-inch cake, or eight servings.

Nutrition Facts per Serving:
Calories 354 (29 percent from fat)
Fat: 12g
Cholesterol: 26mg
Carbohydrate: 60g
Fiber: 2g
Sodium: 239mg

fitnessandfreebies.com


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7CLAUDIA7's Photo 7CLAUDIA7 Posts: 71
4/5/07 2:41 P

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Hi!
I saw the title dessert and I was immediately attracted to the topic.. like a magnet!
Does anyone have a low fat brownie, cookie and/or cake recipe.
I love rich chocolate tasting desserts... which are a killer, literally! So far can't find anything low fat, low cal that's GREAT!

Advice?



"I can do all things through Him who strengthens me"
Phil. 4:13




 
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CRAFTY1960's Photo CRAFTY1960 Posts: 9,621
4/4/07 11:34 A

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Sounds good thanks for the recipe emoticon

Chris-Muskegon MI
EST



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KTWJAX1's Photo KTWJAX1 SparkPoints: (20,685)
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4/3/07 5:44 P

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I bet it will taste like a fudgesickle?

Karen


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JOYCEANN2's Photo JOYCEANN2 SparkPoints: (15,646)
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yes aslong as its sugar free fat free but thats exactly what i said whe i seen this recipe fro the big fat losers cookbook i made it today and im taking it out of the freezer later when i watch american idol


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Joyce, thanks for the recipe. Now I know what I can do with all the hot chocolate mix I have left over.

Sherry (Mama Hawk)
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4/3/07 3:57 P

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frozen hot chocolate

2/3 cup hot water
1 packet(.29 oz) sugar free, fat free, hot choc mix
2 tbls of aersol whipped topping (optional)

in a samll freezer plastic container combine the mix and the hot water whisk untill dissolved, let stand for 20 min to cool then cover and pop in freezer for around 5 hrs when ready to serve take out of the freeser and let stand 20 min till the edges start to melt and dollop with the cream or you can micro wave it for 30 sec
23 cals.....2g protein....4g carb...0g fat...0 mg choles.1 g fiber....150 mg sodium
made it today


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