Minutes to Prepare: 5
Minutes to Cook: 5
Ingredients
1 (8oz) package Fat Free cream cheese
1 (8oz) tub Cool Whip Free Whipped Topping
1/2 cup Splenda
1/2 tsp vanilla extract
Directions
In a medium mixing bowl, beat cream cheese until soft. Add Cool Whip, Splenda, and vanilla extract. Mix until smooth.
Number of Servings: 12
Minutes to Prepare: 10
Minutes to Cook: 40
Ingredients
5 Tbsp Applesauce, unsweetened
2/3 Cups Sugar
1 tsp Vanilla
1/4 tsp Salt
1 Cup Fat Free Sour Cream
1 egg (use egg substitute)
3/4 tsp Baking Soda
3/4 tsp Baking Powder
1 1/2 Cups Flour
Directions
Combine first 6 ingredients and stir until smooth. Combine baking powder and baking soda then whisk into mixture. Stir in flour.
Pour into prepared pan. Bake at 350 degrees for 40-45 minutes. Cool in pan 10 minutes before removing.
Number of Servings: 10
Ingredients
1 Betty Crocker German Chocolate Cake mix
4 egg whites
1 1/3 cup water
1/3 cup applesauce, unsweetened
1 container fat free cool whip
1 14 oz can fat free sweetened condensed milk
3/4 cup Hershey's caramel topping
Directions
Preheat oven to 350 degrees. Mix cake mix, egg whites, water, applesauce and beat at medium speed for two minutes. Light spray bottom and sides of 13 x 9 metal pan. Bake cake for 30-35 minutes, inserting a toothpick to test for doneness. While cake is still hot, punch holes in the top with a wooden spoon handle. Pour sweetened condensed milk and caramel topping over the top of the cake. When cake is cool, top with one container of fat free cool whip. You may sprinkle nuts and mini chocolate chips over the top. Keep in refrigerator or freezer until ready to serve.
Number of Servings: 12
prep time 10 minutes
1 (16 ounce) can chickpeas
2 tablespoons P2 peanut butter
1 tablespoon lemon juice
2-3 cloves garlic (pressed or crushed)
1/2 cup roasted red pepper
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
fresh ground pepper
Drain & rinse chick peas/garbanzos, reserving liquid.
In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp) and salt, mixing throughly.
Put garbanzo beans/chick peas in bowl of food processor with chopping blade and sprinkle the spice mixture over the top evenly.
Add the peanut butter, lemon juice, garlic and roasted red peppers, and blend until well mixed.
Add the fresh ground pepper.
Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
Serve with toasted pita bread or as a dip or spread with almost anything.
Serves 6
Minutes to Prepare: 15
Minutes to Cook: 20
Ingredients
1/2 head cauliflower (6-7" diameter)
1 cup fat free shredded Cheddar
1 Tbsp chopped chives
1/2 tsp black pepper
1 Tbsp salted butter
1/4 cup plain fat free yogurt
1 tsp minced garlic
1/4 cup fat free sour cream
Directions
1. Cook cauliflower until tender (Microwave and cover with NO water added for approximately 6 minutes on high).
2. Preheat oven to 400F.
3. *Process cauliflower until smooth with a food processor. Add yogurt, sour cream, and butter and process until creamy and smooth.
4. Mix remaining ingredients together in a medium bowl.
5. Use cooking spray on 4 seven-ounce ramekins or other small oven-safe dishes and spoon mixture into dishes.
6. Place all small dishes on a cookie sheet for easier handling.
7. Bake for 15 minutes on middle rack and then **broil for a few minutes until top is golden brown.
8. Makes 4 servings
Serving Size: Makes 4 servings
