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.
elatin mixture.
Place over low heat; stir constantly until gelatin
Prepare graham cracker crust according to package directions; omit sugar and use low calorie margarine where it calls for butter.
Add 1/4 teaspoon cinnamon; press into square 10 x 10-inch pan.
Chill or can be baked for 5 minutes in 350\u00b0 oven.
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.
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.
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.
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.
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.
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.
Dissolve Jell-O in 2/3 cup boiling water; let cool.
Spray glass pie pan with Pam.
Press graham cracker crumbs on bottom of sprayed pie pan.
Blend cottage cheese and cream cheese in blender or mixer.
Add Jell-O and beat or blend at medium speed for 20 minutes.
Fold in Cool Whip; add to pie pan.
Refrigerate at least 4 hours or overnight.
When ready to serve, spoon desired lite pie filling on slice of cheese cake.
Delicious dessert plus being low calorie.
Clean chicken breasts.
Place in large bowl and pour dressing over the top; let it soak for several hours.
The longer, the better.
Place chicken on grill and cook on medium to low heat so chicken will not burn.
efore serving.
Store leftover cheesecake in refrigerator.
Makes 8
ust before serving. Store leftover cheesecake in refrigerator.
Nutrition (per
Cheesecake:
Combine 1st 3 ingredients;
Spray baking pan.
Sprinkle graham cracker crumbs over bottom of pan; set aside.
In a blender, combine tofu, cream cheese, eggs, noncaloric sweetener, water, cocoa powder and vanilla. Cover and blend until smooth, stopping and scraping sides as necessary.
Pour over crumbs in pan.
Bake at 350\u00b0 for 20 to 25 minutes or until set.
Cool.
In small saucepan, heat preserves over low heat until melted.
Drizzle over bars.
Makes 24 servings.
Grease 9-inch spring-form pan lightly.
Blend cracker crumbs with margarine thoroughly and press over bottom and half up sides of pan.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Cool.
This recipe calls for poached chicken breasts,
ou make the filling.
Cheesecake Filling:
Dissolve the Jello