br>In medium bowl, combine egg, egg whites, Splenda, milk and vanilla
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
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.
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Cook potatoes in jackets.
Peel and cube.
Pour low calorie French dressing over warm potatoes.
Chill 2 hours.
Add celery, onion, hard-boiled eggs (sliced) and 1 teaspoon salt.
Combine low calorie mayonnaise and prepared mustard.
Carefully mix with potato mixture.
Add celery seed, if desired.
Chill 4 hours. Makes 8 servings.
nd sugar in saucepan; beat egg yolks and milk together.
inutes.
Mix together applesauce, egg, Splenda, molasses and vanilla and
Combine bananas, egg whites and brown sugar in a large mixing bowl. Sift together flour, soda, baking powder and salt.
Mix with bananas, egg and brown sugar mixture.
Add melted butter.
Place mixture into a 9 x 5-inch loaf pan.
Preheat oven to 300\u00b0.
Bake for 1 hour.
Marinate mushrooms in salad dressing 1 hour in refrigerator. Toss lightly with spinach and lettuce.
Top with sliced egg. Serves 6, 35 calories per serving.
Chop all vegetables except tomatoes and mushrooms and put in a microwavable bowl.
Add 1 bottle of Italian dressing.
Microwave on High 4 to 6 minutes until vegetables are tender-crisp.
Boil pasta 8 to 10 minutes.
Drain and rinse with cold water.
Stir into vegetables.
Add tomatoes, mushrooms and olives.
Refrigerate until chilled.
Salad can be eaten immediately, but it tastes even better the second day.
This low calorie salad makes a cool summer meal! Serves 16.
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 frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.
Mix gelatin and sugar; add water.
Place over boiling water and stir until gelatin is dissolved.
Remove from heat.
Add pineapple and fold.
Chill until mixture molds slightly.
Add egg whites. Beat with mixer until mixture holds shape.
Place in mold and chill until firm.
Makes 8 servings, 86 calories per serving.
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.
Heat pineapple juice to boiling.
Add gelatin and cool.
Add cottage cheese and Cool Whip.
Chill until firm.
Dissolve Jell-O in water.
Chill until partially set.
Add cottage cheese, crushed pineapple and low-calorie whipped topping. Pour into 8 x 8-inch pan.
Chill until set.
Serve on lettuce. Makes 9 servings.