Diet Pumpkin Pie
4 Eggs
4 TBS Diet Margarine
2 slices Bread, cubed
1 cup Skim Evaporated Milk
1/2 tsp Lemon extract
1/2 tsp Vanilla extract
1 1/4 tsp Cinnamon
dash Allspice and Nutmeg
1 cup plain pumpkin
8 pkts Equal
1/4 cup flour
In blender, whip eggs until lemon in color. Add
margarine and
sugar then blend. Add pumpkin and milk, then blend again. Then add
flour, bread, extract and spices. Blend once more and our into a
9" pie plate. Bake at 350 degrees for 35 - 40 minutes.
|
|
Sweet' N Sour Chicken
1 cup red pepper, chopped
1 tsp ground ginger
4 green onions with tops, thinly sliced
1 can (20 oz.) chunk pineapple in juice, un-drained
1 lb. boneless, skinless chicken breasts
Vegetable Oil
2 packages baked chicken-flavored ramen noodles
1/2 cup sweet and sour sauce
Drain pineapple juice into 1 qt. bowl. Add enough water to make 2
cups liquid. Using a Wok or other deep frying pan, spray with
Vegetable oil and heat on med-hi heat. Stir fry chicken 3 - 4
minutes, add ginger, then liquid mixture. Bring to a boil. Add
noodles, broken into pieces and the seasoning packets. Simmer
about 3 minutes until noodles are tender, then add rest of the
ingredients. Heat thoroughly and serve!
YIELD: 6 servings
CALORIES: 330 calories and 7 grams of fat per serving. |
|
Roasted Vegetable Pizza
1 package (10 oz.) refrigerated pizza crust
1/2 cup shredded reduced-fat mozzarella cheese
1 small red bell pepper, cut into strips
1 small red onion, cut into wedges
1 small zucchini, sliced into rounds
1 cup fresh mushrooms, sliced
1 garlic clove, pressed
Olive Oil
1 tsp. oregano
2 TBS Parmesan cheese, grated
Preheat Oven to 425 degrees. Using lightly floured Dough and Pizza
Roller, roll pizza crust into a 12" circle on 13" round
Pizza pan or baking stone. Bake crust 8 minutes. Remove from oven
to a non stick cooling rack, and sprinkle with mozzarella cheese.
Slice pepper and onion, zucchini, and mushrooms, and place vegetables
in a bowl. Press Garlic over vegetables. Spray lightly
with Olive oil, add oregano and toss lightly. Spread vegetables
over crust, and top with grated parmesan cheese. Bake 8 0 10
minutes until crust is golden brown.
Yield: 6 servings
Calories: Approximately 180 and 5 grams of fat per serving |
|
Lo-Cal Fruit Trifle
1 angel food cake
1 large diet Cool Whip
1 large diet vanilla instant pudding mix
any kind of fresh fruit
1 can light crushed pineapple
Mix pudding according to directions on box. Break up angel food
cake. put layer of cake, pudding, fruit and repeat. Last layer,
top with Cool whip and garnish with fresh fruit. |
|
|
|
