Sunday, October 26, 2008

Frozen Fruit Cups


1 8 oz fat free cream cheese
1 cup fat free sour cream
8 packets Equal
2/3 cup lemon juice
1 cup coarsley chopped fresh or canned peaches
1 cup fresh or frozen blueberries
1 cup fresh or unsweetened frozen raspberries (or halfed or quartered strawberries)
1 cup cubed fresh or canned pineapple in juice
1 11 oz can mandarin orange segments, drained
1 cup chopped pecans


1. Beat cream cheese, sour cream, Equal, and lemon juice in medium bowl until smooth.

2. Gently mix in fruit.

3. Spoon mixture into 12 paper lined muffin cups or spread in a 10 x 6 baking dish.

4. Garnish with additional fruit.

5. Freeze til firm 6-8 hours.

6. Let stand at room temperature 10 or 15 minutes until slightly softened before serving.

This will keep in freezer for 2-3 months. It is very pretty for special occasions.

75 calories, 5 grams protein, 14 grams carb, 0 fat, 3 mg chol, 130 mg sodium

Food exchange: 1 fruit

Tuesday, October 21, 2008

Blueberry Pudding


1 1/2 cups fresh blueberries
3 cups reduced fat milk (2%)
1.3 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup white cornmeal
1/4 tsp ground ginger


1. Preheat oven to 350.
2. Spray six 6-ounce ramekins with cooking spray.
3. In large saucepan, warm milk over medium heat.
4. Stir in brown sugar, cinnamon, and ginger.
5. Cook til sugar dissolved.
6. Stir in cornmeal.
7. Cook and stir over medium heat until bubbly.
8. Reduce heat to medium low and cook and stir for three more minutes.
9. Spoon half of mixture into ramekins.
10. Top with blueberries and cover with remaining cornmeal mixture.
11. Bake for 40 to 50 minutes until edges are bubbly.
12. Cool on wire rack for 20 to 30 minutes. Serve warm.

165 calories per serving