Clean and halve strawberries.
Combine with sugar substitute and water.
Toss gently to coat berries.
Refrigerate berries at least 2 hours.
Split biscuits and ladle half of your 3/4 cup serving of berries over bottom half of biscuit.
Ladle rest of serving portion over it.
Garnish each serving with a dollop of yogurt.
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
urning it upside down over serving plate. The sugar/butter mixture
Drain pineapple chunks, reserving juice.
Drain orange slices, reserving juice.
Drain cherries.
Place all fruit (except bananas) in serving bowl.
Combine 2 cups pineapple juice (use juice from orange slices if there is not enough pineapple juice) with vanilla pudding.
Cook over medium heat until thickened and transparent.
Pour over fruit in serving bowl.
Chill.
Add bananas right before serving.
In a medium bowl, blend yogurt and pudding mix.
Stir in the drained pineapple and extracts.
Fold in whipped topping.
Cover and refrigerate until serving time.
Serve with Keebler low-fat Graham Selects.
Also, a good dip for fruit.
nd refrigerate.
Nutrition Facts: Serving Size 1 taco. Calories: 170
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
our and 30 minutes. This recipe will make about 8 pints
Completely dissolve gelatin in boiling water.
Combine club soda and ice to make 1 1/4 cups.
Add to gelatin, stirring until slightly thickened.
Remove any unmelted ice.
Stir in strawberries.
Chill until set.
One serving equals 1/2 fruit (also low in sodium and cholesterol).
Pour pineapple and juice into bowl.
Add the mix.
With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended, 1 to 2 minutes.
Fold in whipped topping and nuts; spoon into dessert dishes.
Pudding will be softset and ready to eat in 5 minutes.
Store in refrigerator.
Makes 8 servings. One-half cup equals 1 bread serving or 80 calories.
Place all ingredients, except mushrooms and wine, in a large pot.
Cover and simmer 1 hour over flames so low that liquid barely quivers on top.
Add mushrooms and wine and cook for 5 minutes more.
Serve garnished with parsley.
Yields 4 servings. Approximate cal/serving:
210.
Combine all ingredients until well blended.
Divide evenly into 8 dessert cups.
Chill several hours.
Each serving provides 1/2 milk, 1/2 fruit and 25 optional calories.
Place each item in separate dishes in order as listed for buffet serving.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
ays. Yields 1 skewer per serving.
round cinnamon, plus more for serving.
Banana Nut Oatmeal:.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also