1 pint fresh strawberries
1 (6 ounce) can frozen orange juice concentrate, thawed
3 large ripe bananas, sliced
1 (8 ounce) carton fat-free Cool Whip
Wash, hull and cut up strawberries. Combine them in blender with orange juice concentrate; blend until smooth. Alternate banana slices with strawberry orange sauce. Top with Cool Whip. Serve chilled.
Makes 8 servings.
Total Fat: 0.40g
Saturated Fat: 0.09g
I made this delicious fruit salad today. I thought I’d share what I put in it and how I did it, its super simple.
One mandarin orange, sliced
One kiwi, chopped
One apple, chopped
Handful of grapes, halved
Some strawberries, chopped
Handful of blueberries
Handful of blackberries
Plain low fat natural greek yoghurt
Put all the fruit in a big bowl. Pour over the natural yoghurt and enjoy.
I promise it tastes delicious!
1 package white angel food cake mix
1 cup skim milk
1 (1 ounce) package milk chocolate sugar free instant pudding mix
2 cups (16 ounces) lite whipped topping
Prepare cake according to package directions for tube pan. Split cake horizontally to make 2 layers. Beat milk and pudding mix until well blended. Fold in whipped topping. Frost layers and top of cake. Refrigerate at least 1 hour before serving.
Makes 12 servings.
Total Fat: 1.52g
Saturated Fat: 1.37g
Banana Cream Pudding
1 package fat-free sugar-free Jello banana cream pudding mix
2 1/2 cups low-fat milk
12 reduced fat vanilla wafers
2 bananas, sliced
Mix pudding with milk. Layer 6 cookies, 1 sliced banana and half of pudding. Repeat layers with remaining ingredients, ending with pudding. Refrigerate.
Makes 6 servings.
Total Fat: 2.93g
Saturated Fat: 1.36g
Cranberry Pork Roast
3 to 4 pound pork roast
Salt and pepper to taste
1 cup finely chopped cranberries
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg, optional
1/2 teaspoon ground cloves, optional
Sprinkle roast with salt and pepper. Place in 5 quart slow cooker. Combine remaining ingredients in a bowl. Pour over roast. Cover; cook on low for 6 to 8 hours, or until meat is tender.
If you can’t find fresh cranberries, substitute with 1 (16 ounce) can of either whole-berry or jellied cranberry sauce.
Makes 6 to 8 servings.
Chicken Broccoli Casserole
3 cups broccoli florets (about 1 1/4 pounds)
2 cups cubed cooked chicken or turkey
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/2 teaspoon curry powder
1 cup soft bread cubes
2 tablespoons butter or margarine, melted
Place broccoli in a saucepan; cover with 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 5 to 8 minutes, or until crisp-tender; drain. Place in a greased 11 by 7 by 2 inch baking dish; set aside. Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through.
For added convenience, substitute 2 (10 ounce) packages of frozen chopped broccoli for the fresh. Simply defrost, drain and place in the baking pan. You don’t need to cook the broccoli before assembling this casserole.
Makes 6 servings.
Chicken Caesar Wraps
Wrap up your chicken Caesar salad into tasty Chicken Caesar Wraps! These creamy, crunchy Chicken Caesar Wraps can serve four people in just 10 minutes.
What You Need
• 3 cups loosely packed shredded romaine lettuce
• 2 cups chopped cooked chicken
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup croutons
• 1/2 cup KRAFT Classic Caesar Dressing
• 4 flour tortillas (8 inch)