ry out abit, plus not low cal.).
Serve with rice or
Fills 5 or 6 cup-type dessert dishes.
Combine water and lime juice.
Add well chilled low-calorie beverage and sparkling water.
Add a few drops of mint extract, green food color and non-calorie sweetener to taste.
Float ice cubes made with green food coloring.
Cook potatoes 25 minutes, until tender.
Drain and cool.
Peel and cube and transfer to a large bowl.
Stir in celery, onion, green pepper, pimento and relish.
In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.
Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
Heat to a boil.
Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
Add chicken and heat thoroughly.
Serve over hot spaghetti noodles.
Put cabbage, peppers and onion in a bowl and set aside.
In a pot bring to boil vinegar, Sweet and Low|, celery seed, mustard seed, and salt.
Cool slightly. Pour over cabbage mixture. Let stand in refrigerator at least 4 hours.
Beat all the ingredients until stiff and use to frost or fill your dessert. Refrigerate .
Pour in cooled pie crust and top with low-fat Cool Whip.
lso be served in individual dessert or wine glasses.
nd heavy whipping cream on low heat stirring constantly in small
ake this recipe as a low-cal dessert by using the sugar-free
Slice strawberries; break up angel food into bite size pieces. Mix all ingredients together.
Spoon into dessert cups and refrigerate overnight.
\"Wonderful lo-cal dessert!\"
Note:
Can substitute 3 cups berries, 1/2 cup sugar and 3 teaspoons cornstarch.
Cook in saucepan until thick.
Heat pineapple and gelatin until gelatin dissolves.
Let cool, then add remaining ingredients.
Crumble angel food cake into small pieces, putting 1/2 of cake in a 9 x 13-inch pan and spreading 1/2 of pineapple over it.
Add Cool Whip, then take the other 1/2 of cake crumbs and spread on top of the other cake mixture as you did before: crumbs, pineapple and Cool Whip.
Sprinkle baked coconut on top of cake and put in refrigerator for best results.
br>spoon 1/4 cup low cal BBQ sauce evenly over each
eanwhile, for the apricots in dessert wine syrup, remove peel from
Preheat oven to 350\u00b0.
Prepare chicken breasts.
May wish to salt and pepper.
Roll the chicken breasts in the sour cream or yogurt.
Roll the chicken breasts next in the bread crumb mixture. Place in foil pan; cover with sliced mushrooms.
Dot tops with lo-cal butter (may wish to use less than the whole stick).
Bake for 1 hour, covered.
Tear cake into bite-size pieces and place in oblong baking dish.
Mix together pudding mix, yogurt and milk until smooth. Pour on top of angel cake bites and top with sliced (fresh or frozen) strawberries.
Chill before serving.
Makes good \"quick and easy\" low-cal dessert.