DRINKS

Cherry Fruit Punch

Complements to Pillsbury online recipes

INGREDIENTS

1 (3-oz.) pkg. cherry flavor gelatin
1 cup boiling water
1 (46-oz.) can pineapple juice, chilled
1 quart (4 cups) apple cider, chilled
1/4 cup lemon juice
1 (1-liter) bottle ginger ale, chilled

DIRECTIONS

1. In 3-quart pitcher or bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in pineapple juice, apple cider and lemon juice. If desired, refrigerate until serving time.
2. Just before serving, pour mixture into punch bowl. Gently stir in ginger ale

Prep Time:
15 Min

31 (1-cup) servings

1 Serving: Calories 60 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 14g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 10%; Calcium 0%; Iron 0% Exchanges: 1 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Italian Ice

What a way to cool off on a hot summer day!

Serves 6

• 4 lemons, juiced thoroughly (Do not substitute lemon concentrate as it does not give the same taste result.)
• 1 cup sugar
• 1 tablespoon lemon rind, grated (optional).
• Ice Cubes

Use a high powered blender, if you use a regular blender, be sure to add the ice cubes one at a time.
Put your lemon juice and sugar in the blender container. Blend until sugar is dissolved.
While blender is running, add ice cubes until the mixture turns to a slush and it cannot be blended anymore. It may take several times of stopping and allowing the mixture to settle or stirring it and then blending again. Just be sure the mixture is thick and slushy.
You may want to adjust the taste with more sugar or lemon to your liking.
Put mixture into individual freezer containers and place in the freezer for at least four hours.

Per Serving: 137 Calories; trace Fat (0.7% calories from fat); trace Saturated Fat; trace Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007

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Orange-Ginger Green Tea Latte

Complements to Pillsbury online recipes

Prep Time: 10 Min
Total Time: 15 Min
Makes: 2 servings (about 1 cup each)

INGREDIENTS

2 cups 8th Continent® original or vanilla soymilk
2 tablespoons honey
5 bags green tea
1 piece (2 x 4 inch) orange peel
1/4 teaspoon ground ginger

DIRECTIONS

1. In 1-quart saucepan, heat soymilk and honey just to boiling over medium-high heat, stirring frequently; remove from heat. Add tea bags, orange peel and ginger to soymilk mixture; stir to blend.
2. Push tea bags into soymilk mixture; let stand 5 minutes. Discard tea bags and orange peel. Strain soymilk mixture before serving.

1 Serving: Calories 160 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 180mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 25g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 30%; Iron 6% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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Sweetly Spiced Party Tea

Complements to Pillsbury online recipes

Prep Time: 15 Min
Makes: 10 (2/3-cup) servings 

INGREDIENTS

6 cups water
5 cinnamon-apple spice herbal tea bags
1 (6-oz.) can frozen orange juice
1/2 cup honey

DIRECTIONS

1. Bring water to a boil in large saucepan. Remove from heat. Add tea bags; let stand 5 minutes.
2. Remove tea bags from water. Stir in orange juice concentrate and honey. Serve hot, or refrigerate until serving time and serve over ice. If desired, float half fresh orange slice in each cup.

1 Serving: Calories 90 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 21g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 35%; Calcium 0%; Iron 0% Exchanges: 1 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.

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Tropical Tea
Iced tea becomes a tropical orange treat when it's mixed with fruity flavor. From eatbetteramerica.

Prep Time:10 min
Start to Finish:10 min
makes:12 servings (3/4 cup each)

4 1/2 cups water
4 cups iced tea
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
Fresh mint leaf, if desired

1. Mix water, iced tea and juice concentrate in large pitcher.
2. Serve over ice. Garnish with mint.
Nutritional Information
1 Serving: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 14g); Protein 0g

Nutritional Information
1 Serving: Calories 70 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 14g); Protein 0g

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DESSERTS

Caramel Bananas with Walnuts

An easy and truly elegant light dessert!

Serves: 6
Serving size: 4 banana pieces
and 1/4 cup frozen yogurt

• 1/3 cup packed brown sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons light margarine, melted
• 1/4 teaspoon ground cinnamon
• 4 large ripe but firm bananas
• Cooking spray
• 1/4 cup chopped walnuts, toasted
• 1 1/2 cups vanilla fat-free frozen yogurt

Preheat oven to 450 degrees F. Combine first 4 ingredients in a bowl, and set aside.
Cut bananas in half lengthwise. Place banana halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 450 degrees F. for 4 minutes. Drizzle sugar mixture evenly over banana halves, and sprinkle with toasted walnuts. Bake an additional 3 minutes. Cut each banana piece into thirds crosswise. Serve bananas with frozen yogurt; drizzle with any remaining sugar mixture.

Per Serving: 199 Calories
5g Fat (21.7% calories from fat)
4g Protein
38g Carbohydrate
2g Dietary Fiber
0mg Cholesterol
83mg Sodium
Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 1 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007

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Chocolate Celebration Cake:Foodfit.com

For the cake:
1 cup minus 2 tablespoons cake flour
2 tablespoons cocoa powder
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the icing and oranges:
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract or rum
1 cup sweetened, flaked coconut
4 oranges, peel and pith removed and cut into sections

For the cake:
1. Preheat the oven to 350°F.
2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
(This can be made in advance and stored in an airtight container for up to 5 days.)
For the icing and oranges:
1. Whisk the sugar, milk and vanilla or rum together in a mixing bowl. Stir in the coconut.
2. Drizzle the icing over the cake.
3. Serve each slice of cake with orange sections arranged like a fan on the side of each piece.

Serving Size: 1 slice of cake with oranges

Number of Servings: 14

Per Serving
Calories 191
Carbohydrate 40 g
Fat 2 g
Fiber 1 g
Protein 3 g
Saturated Fat 2 g
Sodium 96 mg

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Chocolate Peanut Butter Cupcakes

1 cup peanut butter, reduced-fat
1 whole egg
1/2 cup sugar
1 teaspoon vanilla extract
1 cup skim milk
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
4 ounces semisweet chocolate

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.
2. Place the peanut butter, egg, sugar and vanilla in a mixing bowl and beat with an electric mixer on medium speed until smooth.
3. With the mixer on low speed, slowly add half of the milk.
4. Sift the flour and baking powder together.
5. Gradually fold in half of the flour mixture, the remaining milk and the rest of the flour mixture.
6. Fill each baking cup 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.
7. When the cupcakes are cool, melt the chocolate over a double boiler. Let the chocolate cool until it thickens slightly. Using a spoon, drizzle the cupcakes with the melted chocolate.
Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

Number of Servings: 12

Per Serving
Calories 282
Fat 11 g
Protein 8 g
Sodium 193 mg

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Double Chocolate Chip Cookies
Nutritional Information

Calories 70
Total Fat 3 g
Saturated Fat 1 g
Protein 1 g
Cholesterol 0 mg
Carbohydrates 11 g
Fiber 1 g
Sodium 65 mg
Sugar 7 g

Serves: 24 - Serving Size: 1 Cookie - Prep time: 30 Minutes
Ingredients

Directions

Recipe from the Pillsbury Fast and Healthy Cookbook.

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Elegant Chocolate Angel Cake

1 cup minus 2 tablespoons cake flour
1 1/2 cups superfine granulated sugar
2 tablespoons cocoa powder
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 teaspoon vanilla extract
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
powdered sugar for dusting

1. Preheat the oven to 350°F.
2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
8. Once the cake is completely cool, place a doily on top of the cake and dust it with powdered sugar. Remove the doily and a beautiful design of powdered sugar will remain.

Serving Size: 1 slice (1/6 of cake)

Number of Servings: 6

Per Serving
Calories 295
Fat 1 g
Protein 8 g
Sodium 195 mg

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Key Lime-Fruit Salad

Best Life Diet approved recipe! What could be better than lots of fresh fruit topped with creamy yogurt--mmm! From eatbetteramerica.

Prep Time:15 min
Start to Finish:15 min
makes:8 servings

1 container (6 oz) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

1. In small bowl, mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 20g); Protein 2g

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Lemon Italian Ice

What a way to cool off on a hot summer day!

Serves 6

• 4 lemons, juiced thoroughly (Do not substitute lemon concentrate as it does not give the same taste result.)
• 1 cup sugar
• 1 tablespoon lemon rind, grated (optional).
• Ice Cubes

Use a high powered blender, if you use a regular blender, be sure to add the ice cubes one at a time.
Put your lemon juice and sugar in the blender container. Blend until sugar is dissolved.
While blender is running, add ice cubes until the mixture turns to a slush and it cannot be blended anymore. It may take several times of stopping and allowing the mixture to settle or stirring it and then blending again. Just be sure the mixture is thick and slushy.
You may want to adjust the taste with more sugar or lemon to your liking.
Put mixture into individual freezer containers and place in the freezer for at least four hours.
Per Serving: 137 Calories; trace Fat (0.7% calories from fat); trace Saturated Fat; trace Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007

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Lemon Poppy Seed Cake

This low fat cake recipe is a remake of an old favorite with applesauce.

Servings: 16

• 3 tablespoons poppy seeds
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon peel
• 1-1/4 cups granulated sugar, divided
• 1/3 cup vegetable oil
• 1/3 cup plain fat-free yogurt
• 1/3 cup unsweetened applesauce
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons cake flour (not self-rising)
• 1-1/8 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg whites
• 1/8 teaspoon cream of tartar
• Confectioners' sugar for garnish

Grind poppy seeds in spice mill, coffee grinder or blender, scraping sides, until ground fine. Transfer to small saucepan with milk and lemon peel. Bring just to boil over high heat, stirring once. Remove from heat and let stand at least 1 hour or up to 4 hours.
Heat oven to 350 degrees F. Coat 8-cup Bundt pan with vegetable cooking spray or Bakers Secret (flour is included). Coat with flour if you used the cooking spray; tap out excess.
Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla and poppy-seed mixture in large bowl. Do not stir. Set aside.
Sift cake flour, baking powder, baking soda and salt in medium bowl. Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.
Beat poppy-seed mixture until blended. At low speed, gradually beat in dry ingredients. Fold in egg whites. Spoon into prepared pan.
Bake cake 45 minutes for Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool. Sift confectioners' sugar on top.

Per Serving: 185 Calories
6g Fat, 1g saturated fat
3g Protein
30g Carbohydrate
14mg Cholesterol
144mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007

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Light Pumpkin Cheesecake

Complements to Pillsbury online recipes

Prep Time: 40 Min
Total Time: 12 Hr 40 Min
Makes: 16 servings

INGREDIENTS

Crust
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
Filling
4 (8-oz.) pkg. fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all-purpose flour
2 to 3 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 (15-oz.) can pumpkin
1 cup frozen fat-free whipped topping, if desired
Nutmeg, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.
2. Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3. Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.
4. Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.
5. Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.
6. To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

1 Serving: Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 75mg; Sodium 430mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 29g); Protein 11g Percent Daily Value*: Vitamin A 140%; Vitamin C 0%; Calcium 30%; Iron 6% Exchanges: 1 1/2 Fruit; 1 1/2 Skim Milk
*Percent Daily Values are based on a 2,000 calorie diet.

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Peanut Butter and Banana Wraps
Wrap up a fun weekend lunch or a great afternoon snack with sliced bananas, creamy peanut butter and tortillas. From eatbetteramerica.

Prep Time:10 min
Start to Finish:10 min
makes:4 servings

1/2 cup reduced-fat creamy peanut butter spread
4 whole wheat or regular flour tortillas (8 to 10 inch)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired

1. Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1 tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.
2. Roll up tortillas. Secure with toothpicks.

Nutritional Information

1 Serving: Calories 410 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 58g (Dietary Fiber 6g, Sugars 29g); Protein 13g

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Peppermint Ice Cream Sandwiches-serves 10
Complements to foodfit.com

To prepare the cookie sheet:
2 teaspoons softened butter
2 teaspoons flour

To make the ice cream sandwiches:
3/4 cup all purpose flour
1/4 cup cocoa powder
1/4 cup (1/2 stick) unsalted butter
1/4 cup vegetable oil
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
4 large egg whites
3 1/3 cups vanilla low-fat frozen yogurt, slightly softened
10 peppermint candies, crushed with a food processor or rolling pin

1. Preheat oven to 350°F and butter and flour a cookie sheet.
2. Sift together the flour and cocoa powder and set aside.
3. In the bowl of an electric mixer, cream the butter, oil and sugar on high speed until light and fluffy. Stir in the vanilla.
4. Fold in half of the egg whites, then half of the flour-cocoa mixture, the remaining egg whites and finally, the remaining flour-cocoa mixture.
5. Spread the batter onto the prepared cookie sheet. Bake for 12 minutes or until set and springy to the touch.
6. Using a 3-inch round cookie cutter, quickly cut out 20 cookies before they have a chance to cool. Using a spatula, quickly transfer the hot cookies from the cookie sheet to a wire rack and allow to cool.
7. When the cookies are cool, spoon 1/3 cup of the frozen yogurt between 2 cookies. Repeat with the remaining cookies. Roll the edges of the ice cream sandwiches in the crushed peppermint candies so that the candies adhere to the ice cream.
8. Wrap each sandwich in plastic wrap and freeze until ready to serve. (These sandwiches may be made in advance and stored in the freezer for several weeks.)

Serving Size: 1 ice cream sandwich

Number of Servings: 10

Per Serving
Calories 203
Fat 8 g
Protein 5 g
Sodium 57 mg

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Strawberry Heaven
Nutritional Information

Calories 149
Total Fat 1 g
Protein 2 g
Cholesterol 0 mg
Carbohydrates 35 g
Fiber 1.3 g
Sodium 23 mg

Serves: 12 - Serving Size: 1
Adapted from Cool Whip Get-Togethers, Easy Recipes For Every Occasion
Ingredients

Directions

Recipe from Anita's Recipes.

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White Chocolate Mousse
No one will suspect this thick, rich and creamy mousse is on the light side.
From Light & Tasty
August/September 2005

Preparation time: 10 minutes
Cooking time: 10 minutes

You Will Need
4 ounces reduced-fat cream cheese
1 1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries

What to Do
1. In a small mixing bowl, beat cream cheese and milk until smooth. Gradually beat in pudding mix; fold in whipped topping.

2. Spoon into five dessert dishes. Refrigerate for 1 hour or until set. Garnish with raspberries.

Serves 5

Nutritional analysis: 1 serving equals 126 calories, 5 g fat (4 g saturated fat), 14 mg cholesterol, 275 mg sodium, 13 g carbohydrate, 1 g fiber, 6 g protein. Diabetic exchanges: 1 starch, 1 fat.
Last Updated: 2006-08-09

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Chocolate Pudding with Fresh Raspberries

Serves 8

Ingredients
1 large egg
1 1/2 tablespoons cornstarch
pinch of salt
1/2 teaspoon vanilla extract
1 tablespoon Yogurt butter
1/2 cup dark brown sugar
1 cup low-fat milk
6 ounces good quality semisweet chocolate, broken into pieces
granulated sugar (optional)
4 cups fresh raspberries, rinsed

1. In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for 2 minutes. Set aside.
2. Melt the butter in another saucepan. Stir in the brown sugar. Cook over low heat until the butter and sugar blend together. Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.)
3. Whisk a few tablespoons of the hot milk mixture into the egg mixture. Gradually whisk in the rest of the milk mixture.
4. Over medium heat, whisk the combined mixture constantly until it comes to a boil. Immediately remove from the heat. Stir chocolate pieces into the warm pudding mixture until smooth.
5. Pour into a bowl. (If you don't want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.) Refrigerate. Cover with plastic wrap when cool.
6. Place 1/2 cup of raspberries into each of 8 serving bowls. Top with a few tablespoons of pudding.

Serving Size: 1/2 cup of berries and 3 tablespoons of pudding

Number of Servings: 8

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Apple, Yogurt and Granola Parfaits with Cranberry Sauce

Serves 8

Ingredients
For the granola:
2 cups rolled oats
1/4 cup sliced almonds
1/4 cup honey
1/4 cup molasses
2 tablespoons water
1 1/2 tablespoons olive oil
1/4 teaspoon cinnamon
3/4 cup raisins

For the cranberry sauce:
1 cup fresh cranberries
juice of 1/2 lemon
sugar (2-4 tablespoons, to taste)

For the parfaits:
4 cups plain, nonfat yogurt
2 cups fresh, diced apples, (tossed in 2 Tbs. lemon juice)
8 tall parfait glasses

For the granola:
1. Heat the oven to 375°F.
2. Combine the oats and almonds in a medium bowl.
3. In a small saucepan combine the honey, molasses, water, vegetable oil and cinnamon and heat through, stirring for about one minute. Pour over the oat mixture and stir to blend.
4. Spread the granola onto a baking sheet and toast, stirring every 10 minutes until golden-crisp, about 30 minutes.
5. Remove from the oven and add the raisins. Cool completely before serving.
6. The granola can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.
For the cranberry sauce:
1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
For the parfaits:
1. Layer the granola, apples and yogurt and drizzle with cranberry sauce.

Serving Size: 1 parfait

Nutritional Information
Number of Servings: 8

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Nutritional Information
Number of Servings: 24

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SMOOTHIES

Serving Size: 1 glass

Number of Servings: 1

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Favorite Banana Smoothies
Complements to Pillsbury online recipes

Prep Time: 10 Min
Makes: 3 (1-cup) servings

INGREDIENTS

1 (16-oz.) container low-fat vanilla yogurt
1/4 Cup pure orange juice
1 cup frozen whole strawberries, slightly thawed
1 banana, cut into chunks
2 teaspoons miniature semisweet chocolate chips

DIRECTIONS

1. In blender container, combine all ingredients except chocolate chips; blend until smooth and thick.
2. Pour into glasses. Sprinkle with chocolate chips.

1 Serving: Calories 210 (Calories from Fat 25); Total Fat 3g (Saturated Fat 2g); Cholesterol 5mg; Sodium 100mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 32g); Protein 8g Percent Daily Value*: Vitamin A 2%; Vitamin C 70%; Calcium 25%; Iron 2% Exchanges: 1 1/2 Fruit; 1 Low-Fat Milk
*Percent Daily Values are based on a 2,000 calorie diet.

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Honey Papaya Smoothie
Complements to Kashi online recepies

Ingredients

Directions
Blend Kashi Honey Puffed cereal in a blender on high speed, until mixture resembles flour. Add all other ingredients and blend until smooth. Add cold water if necessary to reach desired consistency. Serve immediately.

Nutrition Facts
Serving Size: ¾ cup, Calories 150, Calories from Fat 5, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 23g, Protein 2g, Vitamin A 60%, Vitamin C 4%, Calcium 2%, Iron 4%

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Raspberry-Peach Iced Tea Smoothies
Complements To Pillsbury online recipes

Prep Time: 5 Min
Total Time: 5 Min
Makes: 4 servings (about 1 cup each)

INGREDIENTS

1 cup frozen whole raspberries without syrup (about 4 1/2 oz)
3/4 cup milk
2 tablespoons sugar-free low-calorie peach iced tea mix
1 container (6 oz) Yoplait® Original 99% Fat Free white chocolate raspberry yogurt
1 bag (16 oz) frozen sliced peaches without syrup, 2 slices reserved and thawed

DIRECTIONS

1. In blender container, cover and blend raspberries, milk, tea mix and yogurt on high speed until smooth.
2. Add half of the peach slices; cover and blend on high speed until smooth. Add remaining peaches; cover and blend until smooth. Pour into glasses.
3. Cut reserved thawed peach slices in half crosswise. Garnish glasses with peach pieces.

1 Serving: Calories 130 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 50mg; Total Carbohydrate 25g (Dietary Fiber 6g, Sugars 21g); Protein 5g Percent Daily Value*: Vitamin A 15%; Vitamin C 200%; Calcium 15%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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