No Artificial Sweeteners

Fresh Fruit with Lemon Cream

Fresh Fruit with Lemon Cream

4 oz. reduced-fat cream cheese ¾ cup low-fat vanilla yogurt 1 tsp. honey 2 tsp. freshly grated lemon zest 2 cups fresh blueberries or mixed berries 4 tsp. granola Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer the lemon cream and berries in dessert dishes or wineglasses. Sprinkle with granola. If not serving immediately, cover and refrigerate for up to 8 hours. Serves 4   NUTRITION: 148 calories; 6g fat (34.0% calories from fat); 6g protein; 20g carbohydrates; 2g dietary fiber; 18mg cholesterol; 192mg sodium. LIVE IT TRACKER: ½ cup milk, ½ cup fruit   This recipe is taken from Healthy Happy Cooking, available now in our online store. Lisa Lewis is the author of

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Berry Dessert Nachos

Berry Dessert Nachos

3/4 cup fat-free or light dairy sour cream 3/4 cup frozen light whipped dessert topping, thawed 1 tsp vanilla 1/8 tsp ground cinnamon 3 8-inch plain or whole wheat flour tortillas 1 tbsp melted butter 2 tsp sugar 1/8 tsp ground cinnamon 3 cups fresh raspberries and/or blackberries 2 tbsp sliced almonds, toasted 1 tbsp grated semisweet chocolate Preheat oven to 400° F. In a small bowl, stir together the sour cream, whipped dessert topping, vanilla, and cinnamon. Cover and chill. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir sugar and cinnamon together and sprinkle over the tortillas. Cut each tortilla into 8 wedges and arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely. When ready to serve, divide the tortilla wedges among six dessert plates and top with raspberries and/or blackberries and sour cream

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Roasted Garlic Soup

Number of Servings 8 Ingredients 2 large garlic heads 1 clove garlic 3 tbsp. olive oil 2 bay leaves 1 tbsp. unsalted butter 2 c. onion 1 c. carrots 1 large potato 4 c. chicken stock 1 tsp. salt ½ tsp. fresh-ground pepper ¼ c. heavy cream Instructions Roast the garlic: Preheat oven to 350 degrees F.  Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh comes out. Discard outer husks and bay leaves.   In a large heavy-duty saucepan, heat the

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Peanut Butter Biscotti

Serving Size 1 Number of Servings 18 Ingredients 2 cups all-purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup chunky peanut butter 1 teaspoon vanilla extract 2 large eggs 2 large egg whites Cooking spray   Instructions Preheat oven to 325°.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended.  Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325° for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300°.   Cut roll diagonally into 18 (1/2-inch)

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Cinnamon Sugar Cookies

Serving Size 1 Cookie Number of Servings 48 Ingredients 1  cup  granulated sugar 6  tablespoons  butter, softened 1  tablespoon  light corn syrup 1  teaspoon  vanilla extract 1  large egg 1  cup  cake flour (about 4 ounces) 3/4  cup  all-purpose flour (about 3 1/3 ounces) 1  teaspoon  baking powder 1  teaspoon  baking soda 1/4  teaspoon  salt 1/4  teaspoon  ground cinnamon 1/4  cup  turbinado sugar 1/2  teaspoon  ground cinnamon Instructions Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.  Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.  Preheat oven to 375°.  Combine

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Three Cheese Pizza with Spinach

Number of Servings 6 Ingredients 1 pound refrigerated fresh pizza dough 2 tablespoons olive oil, divided 4 garlic cloves, thinly sliced 6 cups fresh baby spinach 1 cup part-skim ricotta cheese 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup) ½ cup Romano cheese, grated 3 tablespoons reduced-fat milk 1 garlic clove, minced 1 tablespoon cornmeal Instructions Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or  baking sheet in oven as it preheats). Combine 1 1/2 tablespoons olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add 6 cups spinach; sauté 2 minutes or until spinach wilts. Set aside. Combine cheeses, milk, and minced garlic in a bowl. Roll dough into a 14-inch

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Spicy Crockpot Pot Roast

Number of Servings 6 Ingredients   1 ½ lb. peeled, seeded and diced butternut squash 1 lb. peeled, trimmed and diced rutabaga 2 medium leek, white and light green parts only,     thinly sliced 4 tsp. Moroccan spice blend 1 ½ tbsp. molasses ½ tbsp. olive oil 3 cloves garlic, finely minced 2 ½ lb. choice bottom round roast, trimmed ofvisible fat 4 sprigs fresh thyme 1 bay leaf ½ cup chopped fresh cilantro Instructions In a 5-6 qt. slow cooker, add squash and rutabaga and scatter leeks over top.  Add 1 cup water.  In a small bowl, combine spice blend, molasses, oil and garlic; mix to form a paste.  Rub mixture over entire roast.  Transfer roast to slow cooker and top with thyme and bay leaf.  Cover and cook on low for 8 hours.  Transfer roast to a cutting board, tent loosely with foil and let rest for 10

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Kale Salad with Quinoa and Strawberries

Kale Salad with Quinoa and Strawberries

Number of Servings 1 Ingredients 1 tsp. minced garlic pinch of salt ½ tbsp. extra-virgin olive oil 2 tsp. red-wine vinegar pinch of ground pepper 3 cups lightly packed kale ½ cup cooked quinoa ½ cup sliced strawberries 1 tbsp. salted pumpkin seeds Instructions Mash garlic and salt together to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with quinoa, strawberries and pumpkin seeds. Nutrition Information 330 calories; 20g fat; 9g protein; 31 g carbohydrate; 6g fiber; 0mg cholesterol; 186mg sodium; 598mg potassium. LIVE IT TRACKER: 1 cup vegetable, ½ cup fruit

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Herb Marinated Mozzarella Wrap

Herb Marinated Mozzarella Wrap

Number of Servings 4 Ingredients 3/4 cup (3 ounces) diced fresh mozzarella cheese 2 tablespoons chopped fresh basil 2 tablespoons chopped pitted kalamata olives 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh oregano 1 teaspoon olive oil 1/4 pound thinly sliced pepper ham 16 asparagus spears, steamed and chilled (about 1/4 pound) 4 (8-inch) flour tortillas Instructions Combine the first 6 ingredients in a medium bowl. Cover and chill 2 hours. Arrange 1 ounce of ham and 4 asparagus spears on each tortilla. Spoon about 1/3 cup cheese mixture over the asparagus, and roll up. Nutrition Information Nutritional Information:  230 Calories, 7.7g Fat, 13.4g Protein, 26.7g Carbohydrate, 1.8g Fiber, 30mg. Cholesterol, 1.9mg Iron Live It Tracker: 1-oz.-eq protein, ½ cup vegetable, 2 oz.-eq. carbohydrates

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Faux Chicken Salad

Serving Size 2 Ingredients 1 (15 ounce) can chickpeas 1 green pepper or celery, diced 1/2 onion, diced 1/2 cup light mayonnaise or ranch dressing (Or vegan mayonaise) salt and pepper, to taste Instructions Pour the chickpeas in a medium bowl, and mash with a potato masher until chunky.Toss in green pepper, onion, dressing and seasoning and stir. You can serve it by itself, in a wrap, or on a sandwich with a big fat slice of tomato.  Even meat eaters love it! Nutrition Information 187 Calories; 3g Fat (14.2% calories from fat); 10g Protein; 32g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.   Tracker Information:  1-oz.-eq meat, 1/2 tsp. fat.

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