Hi Everybody
Welcome
Peggy - Sweet tooth it's nice to have someone new join us. Please feel free to post as often as you like.....and like
Karen said, we talk about anything and everything.
Glenda congrats on the 5# loss. That is really awesome. Good for you.~~~~~~
I think I will make your soup recipe. I really enjoy soup, especially in the winter months and so does DH.
Maria good for you too, for managing to lose some weight. I went to WW today and was down .4# and was quite happy with that after those two big dinners I had on the week end. Last Saturday when I had the dinner for my Son's birthday I made that "Creamy Cheese Tart" recipe I was telling you gals about that I made the little graham crusts for one other time. Well for my Son's dinner I bought the little chocolate cups you can find in the supermarket these days and put the filling into that. They turned out very nice and I made them today for the gals for tea, and I think they enjoyed them too. If any of you are looking for an attrative dessert to serve over the holidays this would work very well. The filling recipe is as follows:
Creamy Cheese Tarts
8 oz. package of light cream cheese softened
14 oz can of Borden Eagle Brand no fat Condensed Milk
1/3 cup Realemon (Lemon juice from concentrate)
With a mixer beat cream cheese until fluffy, then add the condensed milk and lemon.
No fat Condensed milk = 1100 calories per can or 22 points
Light cream cheese = 6 points
The chocolate cups I bought are 110 calories each or 2 points each. Very nice treat for about 4.5 points.
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Put some filling into the the chocolate cups and place in the fridge for at least a couple of hours. Before serving top with two cherries (from lite cherry pie filling) and a mandarin orange slice, or all fresh fruit. This amount of filling would do for approx 14 chocolate cups.
Lily maybe you could just double check my points on this. Thanks.
Karen hi, always nice hearing from you. one of the gals at WW brought this recipe in for us.
Trudy and I have both tried it and thought it was a little different for a muffin but tasted not too bad, and the points on it are very low.
Pumpkin Carrot Muffins
Wet Ingred.
1 cup pure pumpkin
2 eggs
4 tbsp. raisins
1 kind of large carrot grated
1 cup crushed pineapple DRAINED VERY WELL
Dry Ingred:
2/3 cup skim milk powder
6 tbsp. flour
3 tsp. pumpkin spice
1 tsp Baking soda
2 tsp baking powder
8 individual paks of Sugar Twin Sweetner or Splenda
{ea. pak has about 1/2 tsp sweetner in it and equals 2 tsp of
real sugar)
Ok...combine the wet and dry ingred together. Spray muffin cups with Pam (do not use paper muffin liners).
Bake 350 for 20 min to 30 min.
Makes 12 muffins.
3 muffins = approx 2 points.
This is a very very moist muffin. Do not keep covered in a tupperware container for any length of time because they really get too moist. I didn't like them warm out of the oven, and some of the gals at WW said they were just "too moist" and tasted raw. It's very important to get ALL the juice out of the pineapple. Give it a try, and let Trudy and I know what you thought. Well I did my share posting and took up tons of room, now it's someone else's turn.
I have the implants done for my teeth tomorrow morning at 8:00. I'll let you know how that went.
Night all.