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22 average reduced-fat cinnamon honey graham cracker squares
2 tbsp. reduced calorie margarine
2 cup fat free cottage cheese
8 oz. fat free cream cheese
1 cup sugar
1/4 cup all purpose flour
2 tbsp unsweetened cocoa
4 medium egg whites
1 tsp vanilla extract
1 tsp powdered sugar
Preheat oven to 325. Spray and 8 inch spingform pan with nonstick cooling spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.
To prepare filling, in the food processor, puree cottage cheese and cream cheese blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust, set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open and let the cheese cake cool in oven for 1 hour. Cool completely on a rack
Refrigerate in pan, just before serving, unmold from pan and sprinkle with confectioners sugar or cinnamon or add fruit instead.
1 lb. fat free cottage cheese
1 medium celery stalk diced
1 medium carrot diced
1 medium sweet red pepper diced
1 medium green pepper diced
1/4 cup shallot finely chopped
1/8 tsp hot pepper sauce or any other sauce you prefer...i use a sweet one or mild (or to taste)
1/8 tsp black pepper or to taste
Combine all ingredients in a small bowl, mix well. Season to taste and serve. I like to use celery sticks when I make this. (they are free lol)
Preparation time: 2 minutes, plus 55 minutes baking
2+ 2/3 cups self rising flour
12 ounces beer, freshly opened (NOT Light beer) chilled or at room temp
Preheat oven 375 degrees
Lightly grease a 9 inch by 5 inch by 3 inch loaf pan
Put flour in medium bowl and add beer and stir with rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan
bake 50 minutes until top is lightly browned, sides pull away from pan and toothpick inserted near center comes out clean
Cool in pan on a wire rack 5 minutes then turn out on rack to cool
To serve: cut in 1/2 inch thick slices with a serrated bread knife.
"Couscous with Roasted Vegetables & Fresh Basil" ~~~~ Yields 7 (1/2 cup) servings each serving 5 points each
2 cups raw couscous
16 asparagus sprigs, trimmed
1/2 head broccoli, approx. 5 large flowerets
1/2 lb. medium mushrooms washed whole
1 medium red onion, ends removed, peeled and cut into 8 wedges
1 red pepper
1 tsp. minced garlic
4 tbsp. cider vinegar
2 tbsp. Dijon mustard
1/4 tsp kosher salt
1/8 cup Packed fresh basil leaves, minced
2 tbsp. olive oil
To prepare couscous - bring 2 quarts water to boil with a pinch of salt. Add couscous and bring to boil. Simmer 1/2 minute. Remove from heat and let stand in hot water for 5 minutes. Stirring occasionally. Strain and cool under cold water.
To roast vegetables - Place sheet-tray in oven and preheat to 500 degrees. In a small bowl combine 1 teaspoon garlic and 1 tablespoon olive oil. Place vegetables on flat surface and lightly brush with olive oil and garlic. Carefully place vegetables on hot sheet-tray and roast 15 minutes at 500 degrees. Remove from oven; place on counter and cover lightly with foil. Let sit 10 mins. They will steam nicely. Cut vegetable into 1/2 slices.
For the vinaigrette - In a medium bowl, place remaining garlic, cider vinegar, Dijon mustard, salt and basil. Mix thoroughly. Add olive oil.
Combine couscous, roasted vegetables and vinaigrette. Toss gently and chill or serve immediately.
You can also do this over brown rice or your favorite pasta, I love spinach fettecini myself!!
Yum Meggers
