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.
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.
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.
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.
In a large bowl, combine eggs, sugar substitute, brown sugar and margarine.
Stir in peel, juice, cereal and oats.
Sift together remaining dry ingredients.
Add to cereal mixture, blending well. Drop batter from teaspoon on lightly greased cookie sheets. Bake at 375\u00b0 for 8 to 9 minutes. Cool on wire racks. Makes about 4 dozen cookies.
Contains about 36 calories per cookie.
Heat and melt margarine at low heat.
Stir in flour until smooth.
Gradually add chicken broth and simmer until thick.
Add milk gradually.
Add cheese and season to taste.
Combine tequila and lime juice; stir in Crystal Light packet until sugar dissolves.
Add diet soda and stir; pour over crushed ice and garnish with lime slice, if desired.
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.
Mix pudding mix, gelatin and water; bring to a boil.
Remove from heat and add orange concentrate.
Let mixture cool and fold in Cool Whip.
Put in baked pie crust and refrigerate at least 3 hours.
Makes 6 or 8 servings.
Place the tomatoes, juice from salmon, diced onion and cubed potato into a pan over medium heat.
(Cook on low if you aren't starving and don't want to have to stir occasionally to keep potato from sticking.)
Preheat oven to 375 degrees, have rack adjusted to middle position.
Microwave Better 'n Peanut Butter for 1 minute until smooth.
Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
Mix and add in Better 'n Peanut butter.
Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.
Cook pudding according to directions.
When finished cooking, add condensed milk. Stir together and pour into freezer container. Carefully fry nuts in butter until just beginning to turn golden brown.
Do not burn.
Add nuts and mashed bananas along with other ingredients to pudding/canned milk mixture.
Add enough milk to reach fill line.
Add NutraSweet to taste.
Freeze and enjoy.
Heat oil and butter in a skillet over medium heat. Add chicken pieces; season with salt and pepper. Cook until crispy and golden, about 5 minutes.
Combine coconut aminos and sweetener in a bowl; whisk well until fully dissolved. Pour over chicken; simmer over low heat until sauce has thickened, about 7 minutes. Sprinkle with sesame seeds before serving.