Monday, May 30, 2011

Key Lime Pie

This recipe was adapted from my friend, Susan, over at "Cupcakes and Crablegs". I love making this pie because it is easy, tastes great and does not have an overly tart taste. Welcome to summer!

Key Lime Pie: serves 8 ( 7 points + )

  • 1 ready made graham cracker pie crust ( 6 oz)
  • 1 can fat-free sweetened condensed milk
  • 3 egg yolks
  • ¼ c. key lime juice or regular lime juice ( fresh squeezed)

Preheat oven to 300 degrees. Whisk together lime juice, sweetened condensed milk and egg yolks. Pour into crust and bake for 15 minutes. Cool for 15 minutes. Refrigerate for at least 2 hours. Serve topped with light whipped cream if desired.

Saturday, May 28, 2011

Baked Eggs in Ham Cups

Every once in awhile, I like to make breakfast for dinner. Tonight was one of those nights. I made these baked eggs in ham cups along with crepes and spiced bacon twists. I hope you like these!

before going in the oven

finished egg cups

Baked Eggs in Ham Cups: serves 6 ( 4 points + )

  • 6 slices ( 1 oz. each ) round ham, such as Virginia ham
  • 6 large eggs
  • 3 oz. part-skim mozzarella, diced into 12 cubes
  • 6 grape tomatoes, halved
  • salt and pepper to taste

Spray a muffin tin with cooking spray. Preheat oven to 375.
Fold ham into quarters. Place point into the center of the muffin cup. Open up the ham so that if forms a cup. Carefully crack one egg into each cup. Tuck in mozzarella and tomatoes. Sprinkle with salt and pepper. Bake 15-20 minutes or until the egg whites look set, but the yolk is still a bit runny.

Grilled Peach and Arugula Salad

This salad was packed with flavor, easy to make and low in points! This is a perfect accompaniment to any summer meal.

Serves 6 ( 3 points + )

  • ¼ c. balsamic vinegar
  • 2 T. honey
  • 3 peaches, each cut into 6 wedges
  • 1 T. olive oil
  • salt and pepper to taste
  • 5 oz. Arugula
  • 2 oz. thinly slice prosciutto, cut into ¼ " strips
  • 2 T. crumbled goat cheese

Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until vinegar is reduced to about 2 T. Remove from heat and stir in honey. Cool to room temperature.

Place peach wedges on a grill pan coated with cooking spray. Grill 30 seconds on each side or until grill marks appear, but peaches are still firm. Remove from grill and set aside.

Combine oil, salt and pepper in a large bowl. Add arugula and toss. Arrange arugula on a platter. Top with peaches, prosciutto and goat cheese. Drizzle with balsamic syrup.

adapted from "Cooking Light"

Bruschetta Grilled Chicken

This recipe comes from "Skinny Taste". I made this with Grilled Peach and Arugula Salad with Balsamic Syrup and French Bread. For dessert we had Strawberry Shortcakes.


Grilled Bruschetta Chicken: serves 4 ( 4 oz. chicken + Bruschetta = 6 points + )

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken cutlets

Combine garlic, onion, basil, olive oil, balsamic vinegar, salt and pepper. Set aside and let stand. Dice  and seed tomatoes. Add to balsamic mixture. Right before serving, add mozzarella.
Sprinkle chicken with salt and pepper; grill until juices run clear. Serve chicken topped with bruschetta.

Sunday, May 22, 2011

Autumn Salad

You may be asking why I would make an "Autumn Salad" in the spring. The answer is because this is my absolute favorite salad in the entire world! I first tasted this salad at "Tina's Italian Cafe" in Gurnee, Illinois. I have tried to replicate it here. I hope you like it. My daughter, Jessica, and I could eat this every day!
This photo shows an individual serving. I think it looks very pretty if you make up the plates individually.
This would make a nice lunch or side-salad with dinner. If you want to make it an entree size, then ¼ of this salad would be 8 points +.

serves 6 ( 5 points + )

  • 5 oz. mixed greens
  • ¼ c. dried cranberries
  • 1 large sweet potato, cooked, peeled, cooled and cubed ( I microwaved mine and then cooled in the freezer)
  • 8 oz. pumpkin ravioli, boiled and drained
  • ⅓ c. crumbled gorgonzola cheese
  • ½ c. raspberry walnut dressing ( Newman's Own or Ken's )

Place greens on each plate. Top with cranberries, then diced sweet potato. Cut each ravioli in half and arrange on top of plates. Sprinkle with cheese. Drizzle with dressing.

Thursday, May 19, 2011

Grilled Balsamic Flank Steak

We did have guests for dinner, so I doubled the recipe. This picture is showing 8 servings

Oh my, was this good! The Tomato Gorgonzola Salad and the BBQ Potato, Bacon and Corn Salad was the perfect accompaniment. This recipe was adapted from "Cooking Light"

serves 4 ( 5 points + )

  • ¼ c. balsamic vinegar
  • 1 T. Worcestershire sauce
  • 2 tsp. dark brown sugar
  • 1 garlic clove, minced
  • 1 lb. flank steak
  • salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

Tomato Gorgonzola Salad

I made this to go along with Balsamic Grilled Flank Steak and BBQ Potato, Bacon and Corn Salad.

serves 4 ( 2 points + )

  • 2-½ c. grape tomatoes, halved
  • ⅓ c. diced red onion
  • 3 T. gorgonzola cheese


  • 1 T. olive oil
  • 1-½ tsp. white wine vinegar
  • ¼ tsp. salt
  • ⅛ tsp. pepper

Place tomatoes, onion and cheese in a bowl. Mix dressing ingredients together. Drizzle over tomato mixture. Toss to coat.

adapted from " Cooking Light"

Cookie Ice-Cream Sandwiches

Cookie sandwiches before freezing

This is a perfect treat to accompany a light, summer dinner.

serves 12 ( 1 ice cream sandwich = 7 points + )

  • ¼ c. butter, softened
  • 6 T. sugar
  • 6 T. brown sugar
  • ½ tsp. vanilla
  • 1 egg
  • 1-⅛ c. flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 c. semi-sweet chocolate chips
  • 3 c. light ice-cream ( such as Edy's Slow Churned)

Mix together the first 5 ingredients. Combine the flour, baking soda and salt. Gradually and to butter mixture and beat until combined. Stir in chocolate chips. Drop dough by tablespoonfuls onto ungreased cookie sheets ( you should make 24 cookies)
Bake at 350  for 10-12 minutes. Cool completely.
When cookies are cooled, top one cookie with ¼ c. ice-cream. Top the ice-cream with another cookie. Wrap individually and freeze.

Raisin Cinnamon Bars

This recipe comes from Cooking Light

I love this recipe for two reasons: 1st- these bars taste great and 2nd- you do not have to wait until they are completely cooled to frost them :)

serves 18 ( 4 points + )

¼ c. butter
1 c. packed brown sugar
1 egg
½ c. hot brewed coffee
1-½ c. flour
1 tsp. baking powder
½ tsp. cinnamon
¼ tsp. baking soda
¼ tsp. salt
½ c. golden raisins
¼ c. chopped pecans

1 c. powdered sugar
½ tsp. vanilla
2-3 T. hot water

In a mixing bowl, combine butter and brown sugar until crumbly. Add egg and mix well. Gradually beat in coffee. Combine the flour, baking powder, baking soda, cinnamon and salt. Add to the coffee mixture and mix well. Stir in raisins and pecans. Transfer to a 13 x 9 pan coated with cooking spray. 
Bake at 350 for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes.
Meanwhile, for icing, combine powdered sugar , vanilla and enough water to achieve spreading consistency. Spread over warm bars.

Roasted Sesame Pork

This roast pork was easy to make and very flavorful. I adapted this recipe from the Weight Watcher's Take Out cookbook.

serves 8 ( ⅛ of pork = 4 points + )

2 T. reduced sodium soy sauce
2 T. honey
2 tsp. Asian dark sesame oil
2 tsp. minced fresh ginger
2 tsp. minced garlic
1 ( 2 lb) pork tenderloin
1-2 T. sesame seeds

Preheat oven to 425 and spray a roasting pan with cooking spray.
Combine the first 5 ingredients in a large bowl. Roll the pork in this mixture to coat all sides. Place pork in the roasting pan and press the sesame seeds onto the top of the roast.

Roast for 45-60 minutes or until cooked through. Transfer pork to cutting board and let stand 10 minutes before slicing.

Strawberry Mint Iced-Tea

We've been making some iced-tea around here lately and today I decided to try a new twist. It was very refreshing and summer-y! I think next time I may add some fresh strawberrries!

serves 8 ( 0 points +) add additional points for sweetener

6 Celestial Seasonings Strawberry tea bags
2 mint tea bags
4 c. boiling water
3 c. cold water

Steep tea bags in boiling water for 6-7 minutes. Remove tea bags and add sweetener if using ( I used honey) Pour over ice water. Serve with fresh strawberries if desired.

Tuesday, May 17, 2011

Chicken Meatballs with Tomato Pesto

Serve this dish with a side of pasta, if desired.
serves 8 ( 6 points + )

1 package sun-dried tomatoes, not packed in oil
3 c. prepared marinara sauce
2 c. fresh basil leaves
1-⅓ c. cold water
2 lbs. ground, skinless chicken breast
⅔ c. seasoned dry bread crumbs
⅔ c. grated parmesan cheese
2 egg whites, lightly beaten
black pepper to taste
1 T. olive oil

Combine the sun-dried tomatoes with enough boiling water to cover in a bowl. Let stand for 10 minutes; drain.
Place the tomatoes, marinara, basil and cold water in a blender; puree until smooth.

Combine the chicken, bread crumbs, cheese, egg whites and pepper in a large bowl. Form into 72 little meatballs.
Heat oil in a large nonstick skillet coated with cooking spray. Add meatballs and cook, turning occasionally until browned, about 4 minutes. Add the tomato mixture and bring to a boil. Reduce heat and simmer, covered until meatballs are cooked through ( about 10 minutes).

adapted from Weight Watcher's Turn Around Cookbook

Friday, May 13, 2011

Oven- Puffed Pancake with Chocolate and Fruit

Jessica tried this recipe from the "Enlightened Chocolate" cookbook. It was very good.

serves 4 ( 5 points + )

  • 2 T. powdered sugar
  • 1 T. unsweetened cocoa
  • 1 oz. bittersweet chocolate, finely chopped
  • ½ c. flour
  • ½ c. skim milk
  • ¼ tsp. salt
  • 1 large egg
  • 1 egg white
  • 1 tsp. vanilla
  • 1 T. unsalted butter
  • 2 c. fresh strawberries, sliced

Preheat oven to 425.
Sift the powdered sugar and cocoa into a small bowl; stir in chocolate and set aside.
In a medium bowl, whisk flour, milk, salt, egg, egg white and vanilla until blended.
Melt butter in a 10" cast-iron skillet over medium heat. Pour batter into skillet and cook 1 minute. ( Do not stir)
Transfer skillet to oven and bake 16-18 minutes or until puffed and golden. Sprinkle with the chocolate mixture and bake 1 minute longer. Cut into quarters and serve immediately with fresh berries.

Korean-Style Crispy Chicken

Tried this recipe from "Weight Watcher's" last night for dinner. I served it along with Mac and Cheese and Spoon Cornbread. It was the end of the food in the house, so I was forced to go grocery shopping right after that :)

serves 4 ( 7 points + )

  • 1 large egg white
  • 1 T. garlic chili sauce
  • 2 tsp. reduced sodium soy sauce
  • 1 garlic clove
  • ¾ c. Panko bread crumbs
  • 4 boneless, skinless chicken thighs ( 4 oz. each)


  • 2 T. garlic chili sauce
  • 1 T. rice vinegar
  • 2 tsp. reduced sodium soy sauce

Whisk together the first four ingredients. Place Panko on a sheet of wax paper or in a shallow dish. Dip chicken into egg mixture, then coat in Panko. Place chicken on a baking sheet coated with cooking spray. Spray tops of chicken as well. Bake at 425 until golden and cooked through ( about 30 minutes)
Combine sauce ingredients in a small bowl. Serve with chicken.

Tuesday, May 10, 2011

Banana Chocolate Chip Muffins

I hate grocery shopping! Therefore, I only go every two weeks. I am just about due to go again and so in my house, that usually means that I am using up whatever ingredients I have on hand to make recipes. Today, I had three bananas that were VERY ripe, so I decided to try to come up with a new banana muffin recipe. This recipe, in my opinion, is the banana muffin recipe to end all banana muffin recipes! I hope you like it!
Oh, if you get  a chance, check out my daughter's new blogsite! She is an amazing artist and has many other creative talents as well.  Portraits and Projects

Right out of the oven

They taste great when they are warm!

Banana Chocolate Chip Muffins: Makes 18 ( 4 points + )

  • ¼ c. light stick butter * Land O' Lakes is my choice
  • ½ c. unsweetened applesauce
  • 1 c. sugar
  • ½ c. egg beaters
  • 3 ripe bananas
  • 1 tsp. vanilla
  • ¼ c. low-fat buttermilk
  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour * I like King Arthur
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ c. mini chocolate chips

Preheat oven to 375 and spray 18 muffin cups with nonstick spray.

In a large mixing bowl, beat first 7 ingredients ( through buttermilk) until well blended. Stir together flour, soda and salt. Add to banana mixture. Beat until combined. Stir in chocolate chips. Divide batter evenly between 18 muffin cups. Bake for 15-18 minutes or until golden and center springs back when pressed.

Monday, May 9, 2011

Sausage Zucchini Skillet

This dinner went along perfectly with foccacia bread and green beans. It was a very filling dinner for 8 points +

serves 6 ( ½ c. rice with 1/6 of sausage mixture = 6 points + )

5 links Jenny O hot Italian turkey sausage
2 large zucchini, chopped
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 cans ( 14.5 oz. each) diced tomatoes, undrained
salt and pepper to taste
3 c. cooked Brown Minute rice

Remove sausage from casings into a large nonstick skillet coated with cooking spray. Crumble with a wooden spoon. Add zucchini, onion and pepper. Cook until sausage is no longer pink. Drain. Return sausage mixture to skillet. Add garlic, salt, pepper and tomatoes. Simmer for 5-10 minutes. Serve over rice.

Cibatta "slipper" bread.

Jessica made this bread for sandwiches at lunch today. It was SO good!

Makes: 2 loaves, 16 slices each 1 slice = 1 point +

sandwiches with ham, mozzarella, roasted red pepper & marinara

Jessica (my daughter)

  • 2 packages active dry yeast
  • 1 ½ C very warm water
  • 3- 3 ¼ C flour
  • 1 tsp salt
  • ½ tsp sugar
  • 1 T olive oil

1. Stir yeast in warm water in small bowl & let stand 5 min. Meanwhile, mix 3 C flour, salt & sugar in a large mixing bowl. Stir yeast mixture into flour mixture, stir in oil. If you have a mixer with a hook attachment, you can knead in mixer for 5-7 min. Otherwise, knead on flour surface 5-10 min until dough is smooth & springy (dough will be slightly sticky)

2. Place dough in a greased & floured large bowl. Cover & let rise in warm place about 40 min, or until doubled.

3. Push fist into dough to deflate. Place dough on lightly floured surface. Divide dough in half, & shape each half into a ball. Cover and let rise on surface about 40 min, or until doubled.

4. Spray & lightly flour 2 cookie sheets. Stretch each ball of dough into an 18x6 in rectangle by pulling the edges away from each other. Place on cookie sheet, gently flatten with fingers until about 1 in think. Cover and let rise 30 min, or until doubled.

5. Heat oven to 375. Dust loaves lightly with flour. Bake 35-40 min, or until golden (sound hallow when tapped)..


Focaccia Bread

My daughter, Jessica, went on a bread baking spree today. She made this focaccia bread to go with our dinner tonight.

finger indentations

Brushing with oil

ready to go in the oven..

The finished Focaccia

Makes: 2 flatbreads (12 slices each) 1 slice = 2 points +

  • 1 package active dry yeast
  • 1 cup warm water
  • ¼ C olive oil
  • 2 tsp sugar
  • ¼ tsp salt
  • 2 ½-3 C flour
  • 2 Roasted red peppers diced (used jarred.)
  • 1 medium onion sliced & and grilled

1. Dissolve yeast in warm water in a large bowl. Add ¼ C oil, sugar, ¼ tsp salt & 2 C flour. Beat with mixer for 3 minutes. Stir in enough of the remaining flour until dough is soft and leaves the sides of the bowl. If you have a mixer with a hook attachment, you can continue mixing for an additional 5 min. Otherwise, knead on a floured surface until dough is smooth and springy.

2. Place dough in a large bowl sprayed with cooking spray (turning dough to grease all sides). Cover and let rise in a warm place 1-1 ½ hours, or until doubled.

3. Spray 2 cookie sheets. Punch dough down and divide in half. Press each half into a 12 inch circle on a cookie sheet. Cover & let rise for 20 min.

4. Heat oven to 425. Gently make depressions in dough with fingers. Brush with a little olive oil and sprinkle with the peppers and onions. Bake for 12-15 min, or until golden.


Chocolate Oblivion

Chocolate Oblivion

The start of my breakfast was an awesome omelet made by Joey.

Me and my wonderful husband

Jessica, me and Joey

Anthony, me and Nicholas

This Mother's Day was very special. The day started off with breakfast being made by my husband and son, Joey. After church, we came home for  a lunch  cook-out with the food being made by my husband, daughter, mother and sister. For dessert, we were joined by more family and we had a macaroon cake and this chocolate oblivion.This was a real Mother's Day treat. The "cake" is very rich and chocolatey! This recipe comes from my friends, Paul and Susan Brown. A small piece is definitely all you need to feel satisfied!
I am including some pictures of me with my family, as well. I hope you all had a Happy and special Mother's Day!

Chocolate Oblivion
serves 16 ( 8 points + for cake, 1 T. raspberry sauce and 2 T. light Whipped Cream)

1 lb. semi-sweet or bittersweet chocoalte
½ lb. unsalted butter
6 eggs

Preheat oven to 425.

In a large bowl, microwave the chocolate and the butter in one minute increments until the chocolate is melted or nearly melted. Stir frequently.
In a large metal bowl, set over a pan of simmering water, heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from heat and beat, using a whisk beater until soft peaks form ( about 5 minutes) and until tripled in volume.
Fold ½ of the eggs into the chocolate mixture until almost incorporated. Add the remaining eggs and fold in until no streaks remain.

Transfer the batter to an 8" springform pan that has been sprayed with nonstick spray and bottom lined with parchment paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent seepage. Set this pan inside a larger pan to serve as a water bath. Fill the larger pan with very hot water to a depth of 1". Bake for 5 minutes. Cover loosely with a piece of foil, sprayed with nonstick spray. Bake an additional 10 minutes. ( the cake will look soft, but that is as it should be). Finished height is 1-½ inches.

Let the cake cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate for several hours or until firm. Store in the refrigerator for up to two weeks, but do not freeze.

To unmold, have ready a serving plate and a flat plate, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin knife around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with the hot, damp towel. Remove the bottom of the pan and the parchment. Re-invert onto the serving plate.

serve with raspberry sauce and whipped cream, if desired

Raspberry Sauce: serves 24-32 ( 1 T. = 0 points)

1 lb. frozen raspberries
¼ c. sugar
2 T. orange juice
2 T. cornstarch
1 c. water

Place raspberries, sugar and orange juice in a 2 qt. saucepan. Whisk together cornstarch and water and add to the pan. Bring to a boil, stirring constantly. Mash berries as necessary. Cook until thickened. The sauce will thicken a bit more as cooled. Store, wrapped, in the refrigerator. Left-overs are great on toast or ice-cream!

Thursday, May 5, 2011

Velveeta Stuffed Burgers

These burgers were very good! I did cook them on the George Foreman and the cheese did start oozing out, so you do have to watch them. It may be easier if you cook them in a frying pan and flip gently.
Add additional points for whichever bun you choose. I used Healthy Life Buns which are only 2 points +
Top with whatever toppings you like. I sauteed some onions in fat-free beef broth and they were excellent!
Top the bottom patty with 1 oz. Velveeta

Form the top patty over the cheese and seal edges

Cooking on the Foreman

Finished burger! Yum!

serves 4 ( 5 points + )

  • 1 lb ( 93%) lean ground beef
  • 1 T. Worcestershire sauce
  • salt, pepper, garlic powder and minced onion to taste
  • 4 oz. light ( 2%) Velveeta cheese, cubed

Mix beef with Worcestershire sauce and spices. Divide into eight equal sections. Press one section flat, top with a cheese cube. Press another section of beef and mold over the cheese. Pinch to seal all edges.
Grill or pan fry until desired doneness.

Wednesday, May 4, 2011

Fish Tacos-Two Ways

Tonight we tried two different recipes for fish tacos, one breaded and one blackened. Both were very good. I served these along with Southwestern Black Bean Salad and homemade pico de gallo with chips.

The first recipe comes from "Healthy Cooking". The second recipe is my own.

Fish Tacos: serves 8 ( 5 points + )

¾ c. fat free sour cream
4 oz. can chopped green chilies
2 T. fresh cilantro
1 T. lime juice

4 tilapia filets ( 4 oz. each) halved lengthwise to make 8 filets
½ c. flour
2 egg whites, beaten
½ c. Panko Japanese bread crumbs
1 T. canola oil
½ tsp. each salt, white pepper, cayenne pepper and paprika
8 corn tortillas, warmed
chopped lettuce
chopped tomatoes

Stir together sauce ingredients and set aside.
Dip each tilapia filet first in flour, then egg white, then Panko. Heat oil in a nonstick skillet. Cook fish for 4-5 minutes per side. Sprinkle with spices. Place a filet on a corn tortilla. Top with tomatoes and 2 T. sour cream mixture.

Blackened Fish Tacos: serves 8 ( 3 points + )

4 tilapia filets ( 4 oz each),  halved lengthwise to make 8 filets.
1 T. canola oil
8 corn tortillas
pico de gallo

Blackening seasonings:
1 T. paprika
2 tsp. salt
1 tsp. garlic powder
¼ tsp. cayenne pepper
2 tsp. black pepper
½ tsp. thyme
½ tsp. oregano

Mix spices together in a small bowl. Rub fish on both sides heavily with spices. Store any remaining spice mixture in a ziplock bag for future use. Heat oil in a cast iron or nonstick skillet. Cook fish until browned on both sides and until fish flakes easily. Flake fish and serve with corn tortillas and pico de gallo.

Gluten- Free Black Bean Brownies

While, these brownies are more dense and have a different consistency than traditional brownies, they do have a nice, fudgy taste and are only 3 points+ per piece! If you prefer to use all sugar instead of half sugar and half Splenda, then add 1 point.

serves 16 ( 3 points + )

1 can ( 15 oz. ) black beans, rinsed and drained
3 eggs
⅓ c. melted butter
¼ c. baking cocoa
2 tsp. vanilla
½ c. sugar
½ c. Splenda
½ c. semi-sweet chocolate chips

Process all ingredients except chocolate chips in a food processor until smooth. Transfer to an 8" square pan coated with cooking spray. Sprinkle chocolate chips over the top of the batter.  Bake at 350 for 40-50 minutes, until brownies are set in the middle. Cool and cut into 16 squares.

Sunday, May 1, 2011


My daughter Jessica, with her new husband, Joey

Me with Joey

I made this tiramisu for my new son's birthday.

serves 16 ( 6 points + )

6 egg yolks
3 T. sugar
1 lb. mascarpone cheese ( Italian cream cheese)
2-½ c. strong espresso, cooled ( I used instant espresso powder to make this)
24 ladyfingers
1 oz. bittersweet chocolate, shaved or chopped for topping

In a large mixing bowl, beat eggs and sugar until thick and pale ( 5 minutes)
Add mascarpone cheese and beat until smooth. Add 1 T. espresso and beat until thickened ( almost like the consistency of a pudding mixed with Cool Whip)

In a shallow dish, dip each lady finger in espresso for just a couple of seconds. If you dip them longer, they will fall apart. Place 12 soaked ladyfingers in the bottom on an 8" square pan. Top with half of the mascarpone mixture. Repeat. Cover with plastic wrap and refrigerate for at least 2 hours. Sprinkle with chocolate shavings before serving.

Strawberry Ricotta Cakes

A quick and easy dessert.

serves 6 ( 4 points + )

  • ⅔ c. part-skim ricotta cheese
  • 1-½ T. powdered sugar
  • 1 packet Ideal Xylitol or sugar
  • 1-½ T. sugar-free apricot jam
  • 6 mini sponge cake shells
  • strawberries, sliced
  • 2 T. mini chocolate chips

Stir together ricotta, powdered sugar and Splenda.
Spread a little jam on each sponge cake shell. Top with ricotta mixture, then strawberries. Sprinkle with chocolate chips.

Bacon Cheddar Corn Muffins

Makes 12 ( 4 points + )

  • 1 c. flour
  • ¾ c. yellow cornmeal
  • ½ c. shredded cheddar cheese
  • 2 T. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. ground cumin1/4 tsp. salt
  • 4 strips center-cut bacon, cooked crisp
  • 1 jalepeno pepper, seeded and chopped
  • 1-¼ c. low-fat buttermilk
  • ¼ c. canola oil
  • 1 egg

Preheat oven to 375 and spray a muffin tin with cooking spray.
Combine flour and next seven ingredients in a large bowl. Stir in bacon and jalepeno.
Stir together buttermilk, oil and egg. Add to dry ingredients and stir until blended.
Divide batter evenly among muffin cups. Bake for 15 minutes or until a toothpick inserted near the center comes out clean.

from "Cooking Light"


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