Serving Size : 8
2 Points Per Serving
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4 fat-free flour tortillas
1/2 cup shredded cheddar cheese
1 pound chicken, skinless light meat -- cooked and shredded
1 green onion -- sliced
salsa -- to taste
Place one tortilla in fry pan. Layer 1/2 each of the cheese, chicken strips
and green onion. Place another tortilla on top. Heat until golden brown, then turn
over and brown other side. Repeat with remaining tortillas and ingredients.
Slice in pie wedges. Serve with salsa
"10 points (meal serving)"
3 Tablespoons sugar
2 Teaspoons cornstarch
1/4 Teaspoon finely shredded lemon peel
1/4 Cup water
2 Cups fresh or frozen blueberries
2/3 Cup all purpose flour
1 Tablespoon sugar
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
1/4 Cup skim milk
1 Tablespoon cooking oil
1 Cup vanilla ice milk
For the filling, in a medium saucepan, combine 3 tablespoons sugar, cornstarch, and lemon peel. Stir in the water. Stir in the blueberries. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Keep filling hot.
For the buiscuit topping, in a medium bowl combine flour, 1 tablespoon sugar, baking powder, and cinnamon. Add the milk and oil; stir just until moistened. Spoon hot filling into a 9 inch pie plate. Immediately drop topping into 4 mounds atop the filling. If desired, sprinkle with a little more cinnamon. Bake in a 400º oven for 15 minutes or until a wooden toothpick inserted into the topping comes out clean. If desired, serve warm with the ice milk.
1. Line an 8 inch square baking pan with foil, and coat foil with cooking spray. Set aside. 2. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.
Store between layers of wax paper in an airtight container in refrigerator.
3 Egg whites
2 Tbs. Firmly packed light brown sugar
18- 2 1/2" chocolate graham cracker squares, made into crumbs
1/4 C. Walnuts, finely chopped
1/2 Tsp. Vanilla
1 Pint Frozen vanilla yogurt, softened
Preheat oven to 325º spray a 9" pie plate with cooking spray. Beat egg whites until soft peaks form (3-4 minutes). Add sugar and beat until stiff peaks form (2-3 minutes). Fold remaining ingredients EXCEPT yogurt into egg whites. Scrape into pie plate. Bake until firm about 25 minutes. Cool completely. Spread yogurt over pie, freeze, covered 2-3 hours until yogurt is firm
1 1/2 cup Rice Crispies
4 tbsp peanut butter (can use reduced fat)
1 tbsp honey
1 small package sugar-free chocolate pudding
2 cups skim milk
4 tbsp lite cool whip (optional)
Mix peanut butter and honey together and microwave on high for 20 seconds. Stir in Rice Crispies. Press in a 9" square pan (pie pan is fine). Mix pudding with milk according to directions. Pour pudding onto crust. Refrigerate 2-3 hours. Cut pie into four sections. Top each section with 1 tablespoon Lite Cool Whip.
2 C. Unsweetened canned pumpkin
1 1/2 C. 1% low-fat milk (or Skim Milk)
3/4 C. Sugar
1/2 C. Biscuit and baking mix (or reduced fat)
2 Tbs. Reduced-calorie stick margarine (or applesauce)
2 1/2 Tsp. Pumpkin-pie spice
2 Tsp. Vanilla extract
2 Large eggs
1/2 C. Frozen reduced-Calorie whipped topping, thawed
Ground nutmeg (optional)
Preheat oven to 350º. Combine pumpkin, low-fat milk, sugar, buscuit and baking mix, margarine, pumpkin-pie spice, vanilla extract, and eggs in a large bowl; stir mixture 2 minutes with a whisk. Pour into a 9-inch, deep-dish pie plate coated with cooking spray. Bake at 350º for 50 minutes or until set. Let cool completley. Top each serving with 1 Tbs. reduced-calorie whipped topping. Sprinkle with ground nutmeg if desired.