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GMASANDIE's Photo GMASANDIE Posts: 48,396
4/1/08 2:07 P

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Cream Cheese and Pecan Stuffed Berries

20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.






Edited by: GMASANDIE at: 4/1/2008 (14:05)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
12/13/07 5:48 A

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Sugar Free Sweet Potato Pie

Ingredients:
3 T. Margarine, softened
1/4 c. Sugar-Twin Brown Sugar Replacement (I use regular Light Brown Sugar)
5 pkt. Equal (may use other sub)
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp. Salt
1/8 tsp. Ground Allspice
2 Egg Yolks
2 c. mashed cooked sweet potato (or 1 large sweet potato) (may use Yam if like.)
1 c. Skim Fat Free Milk
3 Large Egg Whites
1 9-inch unbaked pie shell

Instructions:
Preheat oven to 350°. In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, & egg yolk. Whisk in sweet potatoes & milk. In medium bowl, beat egg whites until stiff. Fold into sweet potato mixture, not stir. Pour into unbaked pie shell. Bake 40-45 minutes, until a tester inserted in center comes out clean. Cool on rack until ready to cut into wedges to serve.

Nutritional Information:
Calories: 233
Calories from Fat: 104
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 93mg
Sodium: 284mg
Total Carbs: 28g
Dietary Fiber: 2g


Sandie from SC
BKP4166's Photo BKP4166 Posts: 16,278
12/1/07 2:02 A

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Recipe from SusieQ4
The recipe for the crab rangoons Is a made over recipe in the kraft food & family magazine. It is from last year.

Baked crab rangoons

1 Can of crabmeat (6oz) drained and flaked
4oz of 1/3 less fat cream cheese softened
1/4 cup sliced green onions
1/4 cup light mayonaise
12 wonton wrappers (I make mine smaller so I use more wrappers)

preheat oven to 350 degrees

mix crabmeat,cream cheese,onions and mayo.
spray muffin tins with cooking spray. gently place one won ton wrapper in each cup, allowing edges of wrappers to extend above the sides of cups. fill evenly with crabmeat mixture.
bake 18 to 20 mins or until edges are golden brown and filling is heated through. serve warm. garnish with chopped green onions if desired

makes 12 servings 1 won ton each

cal 70
fat 3.5 g

I use mini muffin tins (tassie pans) to make these.

You can also find the recipe at kraftfoods.com. they have a video to show you how to make them. Search for holiday videos.

I like to dip mine in sweet & sour sauce.

wonton wrappers are usually found in the produce section of the grocery store.

I hope everyone likes this recipe. Let me know if anyone tries it.



Edited by: SUSIEQ4 at: 11/30/2007 (22:13)


Kathy from Oregon

Co-Leader

60+LQQKing to Lose 50+




It's foolish to ask God to direct your steps, if you aren't willing to move your feet.


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GMASANDIE's Photo GMASANDIE Posts: 48,396
11/10/07 5:44 A

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Muffin Tin Meatloaves
6 servings @ 235 Calories
1 1/2 pounds lean ground turkey
1/2 pound lean ground beef
1 cup shredded zucchini
1/2 cup shredded carrots
2 egg whites
2 slices soft white bread, torn in pieces
1 tsp. poultry or Italian seasoning
1 Tbsp. Worcestershire sauce
1/4 cup ketchup

1) Combine all ingredients, using hands if necessary, to thoroughly mix all ingredients.
2. Pack the meat into 12 muffin cups (no need to grease or spray).
3. Bake at 400 for 30 minutes.
(This is also a good one for freezing before or after baking.)

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
11/4/07 5:35 P

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Diet Pineapple Ricotta Pie

1 14 oz. can of crushed pineapple (in juice)
1 15 oz. container of Skim Ricotta Cheese
1 package of unflavored gelatin
3 pkgs. of splenda
1 egg
juice of 1/2 of a lemon
1 prepared graham cracker crust

Drain pineapple and reserve liquid. In bowl, dissolve gelatin with reserved pineapple juice and let stand 3 min.

In a blender, mix ricotta, egg, pineapple, lemon juice and splenda. Pour in gelatin mixture and blend again.

Pour into crust and sprinkle with cinnamon and bake for 45 min.

Remove from oven and let cool. After cool, refrigerate for a few hours.



Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
11/3/07 12:31 A

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MILLIONAIR SALAD (thanks to Lanie)

(Six 1/2 cup servings at 150 calories)

1 cup miniature marshmallows
1/2 cup flacked sweetened coconut
1 11 oz. can mandarin oranges, in light syrup
1/2 of a 20 oz. can of crushed pineapple packed in its own juice, drained
1/2 of an 8 oz. carton low-fat sour cream
1/2 of an 8 oz carton of plain fat free yogurt
1 tsp. lemon, lime or orange zest

Combine all ingredients and allow to chill for 2 hours to blend flavors.

(1 g Dietary Fiber; 150 Calories, 5 g Fat, 25 g Carb)

Edited by: GMASANDIE at: 11/4/2007 (17:36)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
11/3/07 12:30 A

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Fancy Lady Turkey Sandwiches (thanks to Lanie)
(4 servings at 270 calories)

1/4 cup non fat cream cheese
1/4 cup rasperry or strawberry jam
1 Tbsp. chopped walnuts
8 (3/4 oz.) slices whole wheat bread
4 curly leaf lettuce leaves
1/2 pund thinly sliced cooked turkey breast

Toast walnuts by spreading on a piece of foil and lightly toasting in a toaster oven. (Or spray a pan with Pam and lightly saute until toasty.)
Combine cream cheese, jam and nuts Spread 2 Tbsp. of cream cheeese on each bread slice. Top with lettuce leaf, 2 oz. turkey and remaining bread slices.

(2 g Dietary Fiber; 270 calories; 4 g Fat; 35 g Carb

Edited by: GMASANDIE at: 11/4/2007 (17:37)
Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
10/11/07 6:50 P

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Sugar Free Raisin Bars

INGREDIENTS
1 cup raisins
1/2 cup water
1/4 cup margarine (or use 1/4 cup applesauce)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1 egg, beaten
3/4 cup unsweetened applesauce
Sugar substitute equivalent to 1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon vanilla extract

DIRECTIONS
In a saucepan, over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted; continue cooking for 3 minutes. Add all remaining ingredients. Spread into a 8-in square baking dish that has been sprayed with non stick cooking spray. Bake at 350 degrees F for 25-30 minutes or until lightly browned.

Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
10/6/07 8:45 P

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Holiday Warm Punch
Source: dLife

Ingredients:
1 (32-ounce) bottle cranberry juice cocktail
1/2 gallon apple cider
1 (2-liter) bottle diet Mountain Dew
1 teaspoon ground cinnamon

Instructions:
Bring everything to a boil and boil for 2 minutes.

Serve hot.


Sandie from SC
GMASANDIE's Photo GMASANDIE Posts: 48,396
10/6/07 8:43 P

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Cranberry and Orange Splenda Muffins
Source: dLife

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh cranberries
1 large egg
1/4 cup canola oil
1/2 cup orange juice
1/2 cup 1 percent or skim milk
1 cup Splenda Granular
1 Tablespoon orange zest

Topping:
1/4 cup orange juice
2 Tablespoons Splenda Granular

Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, stir together the flour, baking powder, salt, and cranberries.
3. Whisk the egg, orange juice, oil, milk, Splenda, and orange zest in a small bowl.
4. Pour the egg mixture into the flour mixture and mix until moistened (do not over-mix).
5. Fill 12 muffin tins 2/3 of the way with the mixture (be sure to spray with non-stick cooking spray first).
6. Bake for 20 minutes or until cooked throughout.
7. To make the topping, mix together the ingredients in a small pot (or microwaveable bowl) and heat until the mixture is reduced to half its size. Brush the mixture over each muffin.

Nutritional Information:
Per Serving--
Calories: 150
Carbohydrates: 22g
Protein: 3g
Total Fat: 5g
Saturated Fat: .5g
Fiber: 1g
Sodium: 250mg


Sandie from SC
TRACYZABELLE's Photo TRACYZABELLE SparkPoints: (139,139)
Fitness Minutes: (71,209)
Posts: 31,157
10/3/07 11:47 A

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Core Spinach Pie

10 oz box frozen spinach thawed and drained
1 cup ff cottage cheese
1/2 cup ff shredded cheddar
3 eggs
1/2 tsp salt
1/4 tsp pepper
2 cloves minced garlic

Preheat oven 350. Mix all ingredients and pour into a pie pan w/cooking spray. Bake for 45 min or until set.

One bite, one day, one pound at a time. Remember you are worth the effort!


Tracy


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GMASANDIE's Photo GMASANDIE Posts: 48,396
10/1/07 7:30 P

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weight watchers Veggie Soup
(No Points)
1 very large can of Chicken broth
Matchstick carrots (in the produce section precut in plastic bag)-about half of the bag.
Rainbow Salad or Broccoli/Cauliflower…cut like
matchsticks (in produce section and precut in plastic bags)- about half of the bag.
1/2 of small bag of precut cabbage (cut for coleslaw)
1/2 to 1 chopped White Onion
1 or 2 Large Cans of Diced Tomatoes
Small can of Spicy V8 (single serving) or
a few drops of Red Hot
Add these ingredients together in a large pan, add several Chicken Broth cans full of water. Cook until vegetables are tender…then add 2 cans Veg-All Mixed Vegetables
(the veggies that have potatoes in them) ..do not drain.
Salt & Pepper to taste and then heat all veggies up again. You can add more water or any veggies that you like except more peas, corn, limas, or potatoes. I usually make sure I have a good bit of broth along with the veggies.

Edited by: GMASANDIE at: 10/1/2007 (19:31)
Sandie from SC
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