Wednesday, April 29, 2009

White Chocolate Orange Mousse

1 1/2 cups cold skim milk
1 package (4-serving size) JELL-O White Chocolate Flavor Fat Free Sugar Free
Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
1/2 teaspoon grated orange peel

Pour cold milk in medium bowl. Add pudding mix. Beat with wire whisk 1 minute.Gently stir in whipped topping and orange peel. Spoon into dessert dishes. Refrigerateuntil ready to serve. Makes 6 servings.

Turkey Burgers

1 pound ground turkey breast
Egg substitute equal to 1 egg
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices

In a bowl, combine the first 7 ingredients. Shape into four burgers (for easier shaping,use cold wet hands or disposable plastic gloves). Pan-fry, grill or broil until no longer pink.Serve on buns with lettuce and tomatoes.
Serves 4.

Turkey Bow Tie Skillet

1/2 lb. ground turkey breast
1 1/2 teaspoon vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 cups uncooked bow-tie pasta
1 (14 1/2 oz.) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt, optional
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepperand garlic; cook until vegetables are tender. Remove turkey and vegetables with a slottedspoon and keep warm.Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkeymixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheeseand parsley.
Serves 6.

Summer Fruit Trifle

1 package (18.25 ounces) yellow cake mix
1 1/3 cups water
3 egg whites
2 cups sliced strawberries
2 to 3 Tablespoons NutraSweet® Spoonful
Milk Custard (recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberriesLight whipped topping

Make cake mix according to package directions, using water and egg whites; bake in a13 by 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freezeor reserve remaining cake for another use).Process strawberries in blender or food processor until smooth; stir in NutraSweet®Spoonful. Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl. Spoon1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries,nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour beforeserving. Garnish with whipped topping.
Makes 12 servings.
Milk Custard
1 cup skim milk
2 eggs
2 Tablespoons flour
1/4 teaspoon ground nutmeg
3 to 4 Tablespoons NutraSweet® Spoonful
Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour insmall bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk insaucepan.Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg and NutraSweet® Spoonful. Refrigerate until chilled.
Makes about 1 1/2 cups.

Sugarless Apple Cookies

3/4 cup chopped dates
1/2 cup finely chopped peeled apple
1/2 cup raisins
1/2 cup water
1 cup plus
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1 teaspoon liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heatand simmer for 3 minutes. Remove from heat; cool.Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mixwell. Combine eggs and sweetener; add to batter.Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12minutes. Yields 2 dozen.

Sugar-Free Raisin Bars

1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract

In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted;continue cooking for 3 minutes. Add all remaining ingredients.Spread into an 8-inch square baking dish that has been sprayed with nonstick cookingspray. Bake at 350oF for 25 to 30 minutes or until lightly browned.

Spinach-Chicken Rollups

8 oz. pkg. nonfat cream cheese, softened
3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast, cut in small chunks
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa (not included in nutritional information)

Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix untilblended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about½ inch border. Roll tortllas tightly and wrap in plastic wrap. Refrigerate at least 1 hourbefore serving. Slice and serve with nonfat ranch dip or salsa.
Serves: 6