Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
ixer to low and add a third of the banana mixture. Let
Beat first 2 ingredients for 2 to 3 minutes on low and set in refrigerator.
Place graham crackers in a gallon size plastic Ziploc bag.
Crush with rolling pin.
Place about half of crumbs in bottom of container.
Cover with 1 sliced banana.
Then cover with pudding.
Slice 1 more small banana over pudding.
Sprinkle with about 1/2 to 3/4 cup of cracker crumbs.
Very good and low calorie. Makes 6 servings.
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
mall bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Mix pudding and milk according to package directions.
In dish, layer graham crackers, then bananas, then pudding.
Repeat another layer until all is used.
Top with Cool Whip and refrigerate.
This makes a good low-calorie dessert.
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl.
Stir well.
Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc.
You can also spice up a plain sandwich using this instead of mayonnaise.
Contains 19 calories per tablespoon of dip.
Put milk in blender.
Add vanilla and frozen banana, a little at a time.
If a thicker shake is desired, add ice cubes until desired thickness.
o not overmix, or the muffins will be tough.
Fill
Sift together flour, sugar, baking powder and salt.
Add bran cereal. Stir in mashed banana. Now add skim milk and Smart Beat. Beat egg white until peaks form and fold into mixture.
Spread muffin tin lightly with Smart Beat spread.
Fill 2/3 full.
Bake 20 to 25 minutes at 400\u00b0. Makes 1 dozen.
Cream sugar, Sweet 'N Low and Butter Buds.
Mix dry ingredients and add to creamed mixture.
Add sour cream, bananas, vanilla and nuts.
Mix gently.
Pour into muffin tins.
Bake at 375\u00b0 for 20 to 30 minutes.
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.
ookies found below.
BLUEBERRY BANANA MUFFINS GIFT TAG:
Additional ingredients
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
elatin mixture.
Place over low heat; stir constantly until gelatin
Spray a nonstick skillet with a nonfat cooking spray.
Add the low calorie spread as needed.
Stir-fry all ingredients, except shrimp, over medium heat until done (about 10 minutes).
Add a combination of soy sauce and water to make a sauce.
Add the shrimp and cook over low heat for a few minutes.
Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
Preheat oven to 375\u00b0.
Spray two 8-inch round layer pans with Pam.
Sift together cornstarch, flour and baking powder.
In separate deep bowl, beat eggs with electric mixer until foamy. Beat in sugar and Sweet 'N Low gradually.
Continue beating 5 minutes or until mix is thick and lemon colored.
Gently fold in dry ingredients a few tablespoons at a time, mixing carefully and thoroughly.
Turn into prepared pans.
Combine all ingredients in a food processor or blender.
Add any choice of favorite herbs or salt substitute.
Use by the tablespoons as low calorie thickening for soups, sauces, stews and other dishes.
Store in refrigerator.