Combine cottage cheese, Cool Whip and Jell-O; stir until Jell-O is evenly spread.
Drain juice from pineapple and orange sections, then stir into cottage cheese and Cool Whip mixture. Chill.
Keep in refrigerator.
Very good as a low calorie salad.
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.
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.
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.
Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
Mix Jell-O and fruit cocktail.
Chill until lightly firm.
Mix Cool Whip, cottage cheese and marshmallows.
Contains about 60 calories per 3/4 cup serving.
Mix all ingredients and fold in one small package dry jello. Chill in refrigerator.
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.
Tear lettuce into bite-size pieces.
Wash cauliflower; remove green stalks and separate into tiny flowerets.
Cut onion in paper-thin rings.
Toss gently with green pepper, pimiento, mushrooms, cheese and garlic.
Chill about 1 hour.
Toss and serve immediately with low calorie French dressing.
Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad.
Serve chilled on parsley lined plate.
Makes 36 appetizers.
Contains 21 calories per appetizer.
Cut broccoli and cauliflower into small florets (approximately 2 cups each). In large bowl, toss all ingredients to mix. Serve at once or cover and refrigerate several hours. Can be kept 3 to 4 days in refrigerator. (Low calorie, 99 per cup.) Serves 8.
Mix all ingredients (vegetables) together.
Add Fritos and low-calorie dressing just before serving.
In a large bowl, combine cabbage, carrots, green peppers, and onions.
In small bowl, combine remaining ingredients and mix well.
Pour over cabbage mixture and toss lightly.
Chill.
Combine lettuce, radishes, onions and mushrooms in a large bowl.
Cover and refrigerate thoroughly.
Pour low calorie dressing over lettuce mixture.
Toss to coat.
Top with ham, turkey, cheeses and tomatoes.
Serve.
You may add more dressing if desired (1/4 cup).
Serves 8.
Clean all vegetables.
Slice cucumber into round slices and tomatoes into bite size pieces.
Slice onion in half, the slices into single moon slices.
Separate each slice.
Cut olives into slices.
Mix all together.
Refrigerate until 1 hour before serving.
Add Feta cheese.
Cut into small bite size pieces; add low calorie dressing.
Mix well and garnish with chopped green onions.
Refrigerate until serving time.
Sift flour, salt, baking powder, cinnamon together.
Add flakes.
Beat egg and add water and Sweet & Low and salad oil. Stir in dry ingredients, mix well as possible.
Add raisins.
Line muffin pans with paper liners.
Divide batter evenly in muffin pans for 12.
Bake at 400\u00b0 for 25 minutes.
Mix dry jello into Cool Whip.
Add low-fat cottage cheese. Mix well and add drained fruit.
Spread ini oblong dish.
Sprinkle with nuts.
Cover with plastic wrap and refrigerate at least 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.
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.