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Recipe Results 111 of 142 pages
Chilled Banana Latte
Ingredients 1 1/2 tablespoons sugar-free creme de banana syrup 1 1/2 tablespoons sugar-free coconut syrup 1 cup fat-free milk 1 shot of espresso Ice cubes Directions Mix syrups and cold milk in 20-ounce chilled stainless steel pitcher. Froth milk with whisk until airy and light. Add a shot of espresso and pour over ice. Serve
Pomegranate Smoothie
Ingredients 1 banana 2 cups (16 oz) fat-free vanilla yogurt 1 cup pomegranate juice 1 tablespoon coarse sugar (optional) pomegranate seeds (optional) Directions Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen. Unwrap banana, break into chunks and place in a blender with the yogurt and juice. Cover and blend until
Homemade Lemonade
Ingredients 3 cups sugar 2 cups water 1 cup lemon peel strips (about 6 lemons) 3 cups lemon juice (about 14 lemons) 1 bottle (1 liter) club soda, chilled Directions In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil.
Double Strawberry Milksicles
Ingredients 1 (10 ounce) package frozen strawberry halves in syrup 1 cup low-fat milk 1/2 cup fat free strawberry frozen yogurt or strawberry sorbet 1 popsicle tray (holding eight 2.5-ounce popsicles) 8 popsicle sticks Directions Partially thaw strawberries. Place partially frozen strawberries with liquid in blender. Add milk and frozen yogurt or strawberry sorbet. Cover;
Barbecue Green Bean Bake
Ingredients 6 bacon strips, diced 1 small onion, chopped 1 cup ketchup 1/2 cup dark brown sugar 1 tablespoon Worcestershire sauce 2 packages (10 ounces each) frozen cut green beans, thawed Directions In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Sauté onion in drippings
Easy Vegetable Squares
Ingredients 2 (8 oz.) pkgs. refrigerated crescent rolls (16 rolls) 1 (8 oz.) pkg. cream cheese, softened 1 (3 oz.) pkg. cream cheese, softened 1/3 mayonnaise or salad dressing 1 teaspoon dried dillweed 1 teaspoon buttermilk salad dressing mix (1/4 of .4 oz. pkg.) 3 cups shredded Cheddar, Mozzarella or Monterey Jack cheese (4 ozs.)
Crab Dip
Crab Dip Ingredients: 8 oz. cream cheese, softened 1/4 cup mayonnaise 1/4 cup sour cream 16 oz. imitation crabmeat, chopped 1 cup shredded cheddar cheese 1 2.25 oz. can black olives, drained and chopped 1 Tbsp. dried dill 1/2 tsp. hot pepper sauce salt and pepper to taste Directions: In a medium bowl, stir together
Brie and Cherry Bites
Brie and Cherry Bites Ingredients: 1 sheet frozen puff pastry, thawed 1/2 cup red cherry preserves 4 oz. Brie cheese, cut into1/2-inch pieces (36 pieces) 1/4 cup chopped pecans 2 Tbsp. chopped fresh chives Directions: Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray. Cut pastry into 36 squares. Slightly press each
Crabby Bites
Submitted by: Lisa Buletko Crabby Bites Ingredients: 1 jar Kraft Old English cheese 1 1/2 Tbsp. mayonnaise 1 stick (1/2 cup) butter, soft 1/2 tsp. garlic powder 1 5 oz. can crabmeat 6 English muffins, split Directions: In a medium bowl, mix first 5 ingredients until smooth. Divide mixture on to the 12 muffin halves
Peanut Butter Balls
Peanut Butter Balls Ingredients: 1/4 cup peanut butter 1/4 cup honey 1/2 cup instant nonfat dry milk powder 1/2 cup crushed whole wheat cereal flakes Directions: Mix peanut butter, honey, and dry milk in a bowl. Shape into 1-inch balls. Roll in cereal. Chill until firm for 30 minutes or longer.
