INGREDIENTS:One bag of fresh cranberries, 1 medium orange 2 cups (used to be sugar) Splenda.
PREPARATION:Pour berries in food processor and chop until fairly fine. Put in medium bowl, and then chop orange, peel and all. Add orange to berries, mix with Splenda and chill.
SERVING SUGGESTIONS:I make this the day before Thanksgiving. Ran it thru the Recipe Builder and came up with 0 points for each serving, and serves about 10 1/4 c. servings. I then calculated it with sugar and came up with 2 points each. Good luck - Judy
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INGREDIENTS:1 (6 ounce) can tomato paste 1 1/2 cups water 1/3 cup extra virgin olive oil 2 cloves garlic, minced salt to taste ground black pepper to taste 1/2 tablespoon dried oregano 1/2 tablespoon dried basil 1/2 teaspoon dried rosemary, crushed
PREPARATION:1 Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.
SERVING SUGGESTIONS:
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INGREDIENTS:1 (12 ounce) bag fresh cranberries, rinsed and picked over 1 medium navel orange, with skin, cut into large chunks (remove any seeds) 1/3 cup sugar (we used 1/3 cup Splenda) 2 tablespoons chopped walnuts 1 small apple, cored and finely chopped
PREPARATION:Pulse the cranberries, orange, and sugar (or Splenda) in a food processor until finely chopped (do not puree); transfer to a medium bowl. Stir in walnuts and apple. Cover and refrigerate until chilled through, at least 2 hours and up to 2 days ahead.
SERVING SUGGESTIONS:10 - 1/4 cup servings Made with sugar it is: 68 cal, 1 g fat, 0 g Sat Fat, 0 mg Chol, 1 mg Sod, 15 g Carb, 2 g Fiber, 1 g Prot, 11 mg Calc. POINTS = 1 for 1/4 cup If you make it with Splenda the points are: 1/2 cup = 1 point |
INGREDIENTS:1/2 teaspoon of cinnamon 1/4 teaspoon of ground ginger. 1/8 teaspoon of ground allspice or ground cloves. 1/8 teaspoon of ground nutmeg.
PREPARATION:Stir to blend in a small bowl or cup.
SERVING SUGGESTIONS:Makes 1 teaspoon of pumpkin pie spice. Tips: Use this blend in pumpkin pie, sweet potato pie, cakes, cookies and custard. |
INGREDIENTS:2 Dannon Fat Free Plain Yogurt 1 pkg Hidden Valley Ranch
PREPARATION:Combine well and make early so the taste can mingle
SERVING SUGGESTIONS:Its good and only count the yogurt for total points. Can also make this with ff sour cream. It tastes just the same as regular.
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INGREDIENTS:1 (8-ounce) carton plain nonfat yogurt 1/4 cup low-sugar orange marmalade 1 teaspoon lemon juice 1/2 teaspoon curry powder 1/4 teaspoon ginger
PREPARATION:Combine all ingredients in a bowl; stir well. Cover; chill thoroughly. Serve with fresh fruit. Yield: 1 cup plus 1 tablespoon
SERVING SUGGESTIONS:Per tablespoon: 8 calories, Fat 0 g , Protein .8 g, Carbohydrate 1.2 g, Cholesterol 0 mg, Sodium 10 mg
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INGREDIENTS:1/2 cup plain nonfat yogurt 1/2 cup nonfat mayonnaise 1/4 cup plus 3 tablespoons skim milk 1/4 cup crumbled bleu cheese 2 tablespoons lemon juice 1/2 teaspoon minced fresh garlic 1/8 teaspoon freshly ground pepper Dash of hot sauce
PREPARATION:Combine all ingredients in a small bowl, stirring well. Cover and chill. Serve with salad greens. Yield: 1 1/2 cup
SERVING SUGGESTIONS:Per tablespoon: 13 calories, Fat .4 g , Protein .7 g, Carbohydrate 1.7 g, Cholesterol 1 mg, Sodium 86 mg
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INGREDIENTS:1/2 cup 1% low-fat cottage cheese 1/4 cup plus 2 tablespoons nonfat buttermilk 2 tablespoons chopped fresh parsley 1/8 teaspoon salt 1 small clove garlic, crushed
PREPARATION:Combine all ingredients in container of an electric blender; cover and process until smooth. Serve over salad greens. Yield: 1 cup plus 2 tablespoons
SERVING SUGGESTIONS:A cottage cheese and buttermilk blend is the perfect low-fat substitute for mayonnaise in this classic salad dressing. Per tablespoon: 9 calories, Fat .2 g , Protein 1.1 g, Carbohydrate .6 g, Cholesterol 0 mg, Sodium 51 mg
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INGREDIENTS:1/2 cup plus 1 tablespoon nonfat buttermilk 1/4 cup plus 1 tablespoon nonfat mayonnaise 1/4 cup no-salt added tomato juice 1 tablespoon grated onion 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon pepper 1/4 teaspoon paprika 1 clove garlic, crushed
PREPARATION:Combine all ingredients in a small bowl, stirring well with a wire whisk. Cover and chill. Serve with salad greens. Yield: 1 cup plus 2 tablespoons.
SERVING SUGGESTIONS:Per tablespoon: 8 calories, Fat 0 g , Protein .4 g, Carbohydrate 1.6 g, Cholesterol 0 mg, Sodium 62 mg
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INGREDIENTS:12 med. Granny Smith or other cooking apples, peeled, seeded, and cut into fourths 1 1/2 cups packed brown sugar 1/2 cup apple juice 1 tsp. ground allspice 1 tsp. ground nutmeg 1/2 tsp. ground cloves
PREPARATION:Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs., stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.
SERVING SUGGESTIONS:This is made in the crock pot! I tried making it with Splenda but was not happy with the results. For 1 point a serving, I would stick with the real sugar! This would make a nice Christmas present for anyone! (House smells great while cooking!)
2 Tblsp. per serving 1 Point Makes 4 cups Per tbs. cal 30, fat 0g, sat fat 0g, chol 0mg, sod 0mg, carb 9g, fiber 1g, prot 0g Points: 1
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