1 angel food cake (broken into 1" bits). 1 8-oz. carton of FAT FREE Cool Whip. 1 c. FAT FREE sour cream. 1 c. powdered sugar. 1 pint red raspberries (well drained, fresh or frozen). In a medium bowl, mix together the Cool Whip, sour cream and powdered sugar. Fold in raspberries. Place all the angel food bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour.
3 cups frozen red grapes
2-3 T. any flavor Sugar Free Jell-O powder
Place grapes in a large bowl and fill with water to cover. Add a veggie cleaner if you have it. Soak grapes at least 20 minutes to remove any dirt, pesticide, and grime. Rinse well. Spread on towels to let dry. Remove grapes from their vines and place on a large cookie sheet. Freeze a few hours until frozen solid. Move to a zip top freezer bag.
Place frozen grapes in a quart sized zip top bag, add Jell-O powder, zip bag and shake well. Be sure that your frozen grapes are right from the freezer because any condensation will cause clumping.
Oreo Balls Recipe Ingredients
•8 ounces softened FAT FREE cream cheese or whipped cream cheese
•18 ounces package of REDUCED FAT Oreo cookies, crushed (crush the entire cookie- don't remove the filling!)
•2 cups milk chocolate chips
Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size.
Usually you would use shortening or butter with the chocolate, but I thought it may work good enough without it. If not you can always use 1 Tablespoon butter or shortening. However, that kinda defeats the whole fat free idea.
I think we could make this recipe a bit more LOW FAT by making our own chocolate chip cookie dough replace the oil with applesauce. Also we could replace the ice cream for FAT FREE yogurt or ice cream.
1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.
Ms. Humble's Whipped Cream Cheese Frosting16oz FAT FREE cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold.
Beat the FAT FREE cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
1/3 cup chopped pecans, toasted
1 Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with cooking spray.
2 In large bowl, mix flour, baking powder, cinnamon and salt. In medium bowl, mix brown sugar, applesauce, FAT FREE milk, vanilla and eggs. Add egg mixture to flour mixture; stir gently until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
3 Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around edges of pan to loosen loaf. Remove from pan to cooling rack; cool completely, about 1 hour.
4 In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted. Spoon over loaf. Sprinkle with pecans.
PREPARE cake batter and bake in 13x9-inch pan as directed on package (replace the oil in the directions for applesauce) (use cooking spray on pan instead of shortening or butter). Cool cake in pan 10 min., then pierce cake with large fork at 1/2-inch intervals.
MELT 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
STIR cocoa into COOL WHIP. Frost cake with COOL WHIP mixture; top with chocolate curls. Keep refrigerated.
Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, combine all ingredients listed before tortillas. Mix thoroughly until well combined.
Warm the tortillas in the microwave to soften, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray.
Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and additional salsa, if desired.
LOW FAT String cheese chopped into bite size pieces, dipped in FAT FREE milk and bread crumbs, baked on cookie sheet that's been sprayed with cooking spray, at 425 for 8-10 minutes- serve with fresh homemade marinara sauce! It's baked not fried!
Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
In Saue pot boil ground beef, drain, & rinse. Put in 12 inch skillet. Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
Add carrot, celery, and onion. Cook 5 minutes or until tender and golden, stirring occasionally. Add cumin, coriander, and red pepper. Cook 30 seconds, stirring. Stir in tomatoes; heat to boiling. Reduce heat to maintain steady simmer. Simmer 10 minutes.
Meanwhile, add penne to boiling water. Cook 1 minute less than minimum time label directs. Drain; return to saucepot. Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in mint and 1/4 teaspoon each salt and black pepper.
1 bunch(es) radishes, trimmed and cut into thin wedges
1 green onion, thinly sliced
1 package(s) (5-ounce) baby greens and herbs mix
1/4 cup(s) balsamic vinegar
Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, spray with cooking spray on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper. Add balsamic vinegar; toss to combine. Divide salad among serving plates.