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.
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.
In large pot over med. heat cook onions in butter for about 5mins. Then add water so onions dont burn. Continue to cook onions until they are soft.
Add pumpkin and chicken broth, stir well.
Add remaining Ingredients except cheese and stir until it's well blended.
If you like a thinner soup add water or fat free milk (milk will added calories).
Serve in one cup portions, garnish with romano cheese. This is a nice low calorie cheese that adds wonderful flavor for no points! 1 Tbs. is only 15 calories! 1gm of fat!
nd sugar until smooth. At low speed, add eggs one at
uart heavy pot over moderately low heat, stirring occasionally, until softened
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.
Whisk milk and pudding mix together and let sit for 5 minutes.
Whisk in water, let sit for 1 minute.
Add pumpkin and pumpkin pie spice
Refrigerate for a couple hours or you can just eat it right after.
Boil potatoes until soft, add chopped onions, milk and broth. Cook over low heat 30 minutes.
Salt and pepper to taste.
A low calorie soup for a cold winter evening.
over 350.
make sure you grease the pans (2 because this makes 2 loaves
mix all dry ingredients, set aside.
next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients).
combine all ingredients.
pour mixture into two pans.
bake 45 minutes to an hour.
let cool.
eat : ).
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, canned pumpkin, and splenda 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.
cook chopped onions with olive oil in a pot.
mix 1/4 cup hot water with bullion, add to onions.
put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning.
take out the florets & blend soup, grind in the pepper and add the coconut milk while blending.
put the florets back in & serve.
Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total). I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
In one bowl, cream the water, margarine, egg and sugar.
Combine all of the dry ingredients and mix with the wet ingredients.
Add the pumpkin.
Spoon mixture into muffins cups.
Bake at 350 degrees for 20 minutes.
Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
This soup is ready in 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.
o stock pot. Add onion soup mix and add enough water
Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes.
Add chicken stock, curry powder and pepper; cook on high for 10 minutes, (I like to cook an extra few minutes, it is easier to blend with stick blender if a little softer); cool slightly.
Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Chop vegetables. Combine with onion soup mix and water in a large pot.
Bring to a boil, cover, lower heat and simmer until vegetables are done.
Add can of vegetables and V-8 juice.
Season with salt, pepper, garlic and bouillon.
Blend yogurt and cottage cheese in medium bowl; stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
Yields 2 cups.