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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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12/14/07 10:27 A

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That is kind of what I thought too. I figured when I make it I will just add a little splenda at a time and see how much I need. Someone told me a while back that if you take the splenda and run it through a food processer or blender for a while that it will get like powdered sugar after a while. I might try that and see if it works. I will let you know if I try it!
Lee Ann

Lee Ann

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SPAMSTUFF Posts: 95
12/13/07 8:42 P

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SIX cups of Splenda?? That's an awful lot for that amount of fudge...maybe they are trying to sub for powdered sugar?? Angie

 
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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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12/13/07 7:36 P

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Thanks for checking Angie! I really appreciate it. I found this one, but have not tried it yet.

Microwave Peanut Butter Fudge

2/3 cup light butter spread
2/3 cup peanut butter
6 cups Splenda
1/3 cup milk
1 T vanilla extract

Place butter and peanut butter in large bowl. Microwave on High until butter melts, stir until well mixed. Stir in all remaining ingredients until lumps of sugar disappear. Microwave on High until softened but not bubbly, and stir. Pour into 8-inch square pan coated with cooking spray. Cover and refrigerate until firm. Cut into squares.
Makes 40 squares

Number of Servings: 40
Calories per serving: 41 calories, 3.6 total fat, 4.6 carbs.

I added this to my sparkpeople recipes also.

Lee Ann

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SPAMSTUFF Posts: 95
12/13/07 5:50 P

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Lee Ann, I'm so sorry to disappoint you, but i can't find one peanut butter fudge recipe! I searched the HE web site for 'fudge' and then 'peanut butter' both to make sure I wasn't missing something, .. but I can't find one. I do have a recipe from Light & Tasty if you are desperately seeking....just not one from Joanna. recipes.lightandtasty.com/eRMS/recp.
as
px?recid=38761


You know how some recipes 'look' great until you see the serving sizes are tiny and not realistic? Well this recipe says it makes 81 servings. To me that's not realistic. That is like someone saying a recipe has 1 g. fat per serving but a 9x13 pan serves 24, 32, whatever. LOL I had this recipe marked to make it myself as we LOVE PB Fudge; it's gotta be better than the regular version but 81 servings? Give me a break. They don't know us sugar-holics the way Joanna did :)
Angie

 
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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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12/13/07 10:46 A

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Thank you so much Angie! Yes, peanut butter fudge is our favorite... LOL!

Lee Ann

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SPAMSTUFF Posts: 95
12/13/07 10:36 A

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I just looked up the recipe directory for fudge and I have several of the books it's mentioned in, I'll see what I can find tonight! Do you want peanut butter fudge, you say??
Angie

 
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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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12/13/07 10:05 A

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Thanks! I will check out the site again and see what I can come up with. I just know if he makes it this year and I don't find a better recipe that I am going to be in trouble... LOL!

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
12/12/07 11:07 P

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She has a few fudge recipes, but I haven't tried any pb ones. There was a pb fudge pie on the site though, sounds good.



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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12/11/07 7:46 P

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My husband loves to make peanut butter fudge every year for Christmas. I was wondering if there was a good peanut butter fudge recipe that is not going to kill me with the sugar!

Thanks!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/18/07 6:35 P

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Welcome, JoAnna uses them both a lot! :) They taste better the day after (letting the flavors meld together over night!).



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/18/07 6:21 P

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I had not thought about brandy or rum extract. I will try that! Thanks!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/18/07 6:13 P

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lol about the Jack Daniels. Hmmmmm, I'm sure there is some version of it. But, I don't see it in the search engine, I know there is a lot of with chocolate chips, and pecans though. There was one posted in this forum by Spam Stuff. I would just add some brandy or rum extract to the chocolate pudding. (1 teaspoon!).



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/18/07 11:21 A

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Heather, I do so much appreciate all your hard work to keep this team going! And thank you so much for posting all of these recipes!

I was wondering if HE had a recipe for a Chocolate Chip Pecan Pie? A friend of mine used to make us one each year at Christmas time and we loved it! But I know it is way too much for us to have now... Her recipe had Jack Daniel's in it too so I know that part is a big NO-NO... LOL!!!

Thanks for your help!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/14/07 3:37 P

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I think this is a awesome cheesecake!

North Pole Eggnog Cheesecake

JoAnna M. Lund
Serves 8

2 (8-ounce) packages Philidelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
3/4 cup Cool Whip Lite*
1 teaspoon rum extract
1/2 teaspoon ground nutmeg*
1 (6-ounce) Keebler shortbread piecrust
4 maraschino cherries, halved

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Spread mixture into piecrust. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly drop remaining Cool Whip Lite by tablespoonful over top of pie to form 8 mounds. Garnish each with a maraschino cherry half. Refrigerate for at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories

193 Calories, 5gm Fat, 11gm Protein, 26gm Carbohydrate,
631ng Sodium, 69mg Calcium, 0gm Fiber

DIABETIC: 1 1/2 Starch, 1 Meat, 1 Fat

"Home For The Holidays, page 45"



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 11:39 A

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You're very welcome!

I have to tell you though, that Easy Tiramisu is such HUGE servings, and so rich and creamy I love it! I think it's better the second day though. (the flavors meld together and it's just yummy!)



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/12/07 11:26 A

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Thank you for posting these! I can't wait to try them all!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:13 A

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I'll add the Eggnog Cheesecake tomorrow.

But, I wanted to add this one even though it's not "cheesecake", it has cream cheese in it and it's VERY rich and creamy!

Personally I use the low calorie Dannon fat free vanilla (60 calorie) yogurt instead of plain, I think it's yummier that way!

Easy Tiramisu
JoAnna M. Lund

The original of this romantic and pretty Italian-inspired dessert is made with sugary ladyfingers, but I think sponge cake is even tastier and soaks up all the creamy filling even better!
Serves 6

1 (4-sering) package sponge shortcakes
3/4 cup plain fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup + 1 tablespoon Splenda Granular*
1 (8-ounce) package Philadephia fat-free cream cheese
3/4 cup Cool Whip Free
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/2 cups cold water
2/3 cup hot water
1 tablespoon instant coffee crystals
1 teaspoon brandy extract
1/2 teaspoon unsweetened cocoa

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. In a small bowl, combine hot water, coffee crystals, remaining 1 tablespoon Splenda, and brandy extract. Drizzle half of coffee mixture over sponge cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours. Cut into 6 servings.

HINT: Substitute 1 (4-serving) package sugar-free raspberry gelatin for coffee crystals for a whole new taste.

Each serving equals:
DIABETIC: 1 1/2 Starch, 1/2 Meat

157 Calories, 1 gm Fat, 10gm Protein, 27gm Cabohydrate,
580mg Sodium, 117mg Calcium, 1gm Fiber

HE: 2/3 Protein, 2/3 Bread, 1/3 Fat Free Milk, 1/4 Slider, 12 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, page 218."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:09 A

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Faux Tiramisu Cheesecake
JoAnna M. Lund

Over the years, I've tasted hundreds of desserts with my eyes and my imagination. Knowing the ingredients is usually enough for me to create my own version of something wonderful. This recipe was inspired by an exquisite Italian confection that is the chosen dessert of true romantics. Isn't love grand?
Serves 8

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup cold coffee
1 teaspoon brandy extract
3/4 cup Cool Whip Lite *
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons mini chocolate chips

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk. Blend in brandy extract, and 1/4 cup Cool Whip Lite. Spread mixture into piecrust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Each Serving Equals:
HE: 1 Bread, 1 Protein, 1/2 Fat, 1/4 Fat Free Milk, 1/4 Slider, 17 Optional Calories

207 Calories, 7gm Fat, 11gm Protien, 25gm Carbohydrate,
636 mg Sodium, 71mg Calcium, 1gm Fiber

Diabetic: 1 1/2 Starch, 1 Meat, 1 Fat

"Diabetic Desserts pg. 101."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:08 A

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Joyful Almond Cheesecake
JoAnna M. Lund

I've often been inspired by favorite candy bar flavors when creating exciting new desserts, so of course I wanted to invent a version of this much-loved favorite!
Serves 8

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package Jell-O sugar-free instant chocolate fudge pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
teaspoon almond extract
1 teaspoons coconut extract *
1 cup Cool Whip Free *
1 (6-ounce) Keebler chocolate piecrust
2 tablespoons flaked coconut
1 tablespoon chopped almonds
1 tablespoon mini chocolate chips

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in almond extract, teaspoon coconut extract, and cup Cool Whip Free. Spread mixture into piecrust. Refrigerate while preparing topping. In a small bowl, combine remaining cup Cool Whip Free and remaining 1 teaspoon coconut extract. Spread mixture evenly over chocolate filling. Evenly sprinkle coconut, almonds, and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Each Serving Equals:
HE: 1 Bread, 1 Protien, Fat, Fat Free Milk, Slider, 5 Optional Calories

214 Calories, 6gm Fat, 12 gm Protein, 28gm Carbohydrates,
644mg Sodium, 73mg Calcium, 1gm Fiber

DIABETIC: 1 Starch, 1 Meat, 1 Fat

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 97."



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/12/07 8:06 A

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oh I love Eggnog! lol

Here's the recipes as promised-

This one is soooooo yummy, it reminds me of Millionair Pie! :)

Hawaiian Lemon Cheesecake
JoAnna M. Lund

This one is for all the lemon and coconut lovers - and based on my mail, I know that's a lot of you!!!
Serves 8

2 (8-ounce) packages Philadelphia fat free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, well drained and 1/4 cup liquid reserved
3/4 cup Cool Whip Free*
1 1/2 teaspoons coconut extract*
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons flaked coconut
4 maraschino cherries, halved

In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 teaspoon coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 11 Optional Calories

217 Calories, 5gm Fat, 12gm Protein, 31gm Carbohydrate,
618mg Sodium, 251mg Calcium, 1gm Fiber

DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, July 2001 pg. 1."



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/11/07 10:12 P

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They all sound good, except for the Eggnog. I hate Eggnog, but my husband loves it, so he would like if you posted it too. Thanks for all your help!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/11/07 3:56 P

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Oh good, I hope you like it. In the next few days I will post a couple of more. How does Eggnog Cheesecake, Hawaiian Lemon Cheesecake, Joyful Almond Cheesecake or Faux Tiramisu Cheesecake sound?

Edited by: MAGNOLIAHONEY at: 10/11/2007 (15:57)

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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/11/07 11:22 A

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Thank you! This sounds yummy!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/11/07 11:14 A

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You must be reading my mind! I was going to be adding one to the dessert recipe thread! I will add a few here though, here's one to start. This one is VERY rich. I often make it with out the cherry topping though, as it's a little too much sometimes for me, and I think the cheesecake is awesome on it's own. But, if you like cheesecake with a traditional cherry topping then you may want to try it. However, once the topping is in the fridge it kind of gets jello like. You can reheat it a little to get it more liquidy again.

But, this is the richest one I've ever had!

Oh and one more hint, I used the filling part of this recipe, but with only one 8 oz package of fat free cream cheese, instead of 2, and used it as a "frosting" for cappucino (no pudge) brownies, and it was awesome!

Angie's Creamy Cheesecake
JoAnna M. Lund

This is what we served at Angie's Bridal Shower. On August 2, she becomes Mrs. Thomas A. Dierckx, of Pheonix, Az. I've been truly blessed in both my daughter-in-laws and son-in-law. I joke that if I went to the "Mall of Future Children-in-Law" I couldn't have chosen better myself. I must have taught my kids well.
Serves 8

2 (8-ounce) packages Philidelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water*
1 teaspoon vanilla extract
1 cup Cool Whip Free
1 (6-ounce) Keebler graham cracker piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved*

In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in vanilla extract and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours. Meanwhile, in a medium sauce pan, combine dry cook-and-serve pudding mix, dry gelatin, reserved cherry liquid, and remaning 1/2 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Gently stir in cherries. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Transfer mixture to a covered bowl and refrigerate until ready to serve. Just before serving, cut cheesecake into 8 pieces. When serving, garnish each piece with about 1/4 cup cherry mixture.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 13 Optional Calories

238 Calories, 6gm Fat, 12gm Protein, 34gm Carbohydrate,
764mg Sodium, 76mg Calcium, 1gm Fat

DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, August 1997, pg. 8."



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TAZLADYOK's Photo TAZLADYOK SparkPoints: (0)
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10/11/07 10:51 A

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My husband and I LOVE cheesecake of all kinds. Is there a good cheesecake recipe that you can share?
Thanks!
Lee Ann

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/10/07 5:11 P

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That is the mountain dew salad, below. :)



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JMLFOLLOWER Posts: 8
10/10/07 5:09 P

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Would someone please share the "Mountain Dew Salad" recipe? Thank you very much.

jmlfollower/Carole&Toby


 
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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/10/07 5:03 P

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Sure-

Mountain Dew Salad
JoAnna M. Lund

Bonnie Witt, Topeka, KS, wrote that she's noticed I'm a fan of Diet Mountain Dew and wanted me to "reform" her all-time favorite fruit salad featuring regular "Dew". All I can say, is that if you're not a fan of Diet Dew yet, you will be after one bite of this!
Serves 8

3 (4-serving) packages JELL-O sugar-free lemon gelatin*
1 1/2 cups boiling water
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
2 cups Diet Mountain Dew*
2 cups (2 medium) sliced bananas
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cool Whip Free

In a large bowl, combine 2 packages dry gelatin and boiling water. Mix well to dissolve gelatin. Stir in undrained pineapple and 1 cup Diet Mountain Dew. Add bananas. Mix gently to combine. Pour mixture into a 8-by-8-inch dish. Refrigerate until firm, about 3 hours. In a medium bowl, combine dry pudding mix, remaining package dry gelatin, and dry milk powder. Add remaining cup Diet Mountain Dew. Mix well using a wire whisk. Fold in Cool Whip Free. Spread topping mixture evenly over set salad. Refrigerate for at least 15 minutes. Cut into 8 servings.

Each serving equals:
HE: 3/4 Fruit, 1/4 Skim Milk, 1/2 Slider, 3 Optional Calories

112 Calories, 0gm Fat, 4gm Protein, 24gm Carbohyrdate,
182mg Sodium, 76mg Calcium, 1gm Fiber

DIABETIC: 1 Fruit, 1/2 Starch

"Healthy Exchanges Food Newsletter, January 1999, pg. 4."



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JMLFOLLOWER Posts: 8
10/10/07 4:58 P

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Would someone please share the "Mountain Dew Salad" recipe? Thank you very much.

jmlfollower/Carole&Toby


 
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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
10/7/07 12:24 P

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If there's a recipe you think you just have to have, please request it here!



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