If you have an extra Carbohydrate Choice to play around with, enjoy this fruity dessert with a scoop of no-sugar-added ice cream.

Peach and Blueberry Crisp with Crunchy Nut Topping

-j 1y2'\ Prep Time: 20 Minutes carb Start to Finish: 50 Minutes \ choices/1 servings: 6

4 medium peaches, peeled, sliced

1 cup fresh or frozen (thawed and drained) blueberries

2 tablespoons packed brown sugar 2 tablespoons orange juice

1 teaspoon ground cinnamon V* teaspoon ground nutmeg 1 cup Total" cereal, slightly crushed Va cup chopped pecans

1. Heat oven to 375 F. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish,

11x7x1 Vz inches, with cooking spray.

2. Place peaches and blueberries in baking dish. Stir together brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.

3. Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with fork.

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat Og: Trans Fat Og); Cholesterol Omg; Sodium 50mg; Total Carbohydrate 24g (Dietary Fiber 3g; Sugars I6g); Protein 2g

% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 2%; Iron 8% Exchanges: 'A Starch, V4 Fruit, V4 Other Carbohydrate, 1 Fat

Creamy Vanilla-Caramel Cheesecake

, -J y2 Prep Time: 20 Minutes carb Start to Finish: 20 Minutes Servings: 16

8 thin chocolate wafer cookies (from 9-oz package), crushed (Vi cup)

2 packages (8 oz each) reduced-fat cream cheese (Neufchatel), softened

3A cup sugar

3 egg whites or V? cup fat-free egg product 2 teaspoons vanilla

2 cups vanilla low-fat yogurt 2 tablespoons Gold Medal" all-purpose flour '/> cup fat-free caramel topping Pecan halves, if desired

1. Heat oven to 300 F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.

3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes Cover and refrigerate at least 3 hours.

4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition Information Per Serving:

1 SERVING: Calories 180 (Calories Irom Fat 70); Total Fat 8g (Saturated Fat 4.5g; Trans Fat Og); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21 g (Dietary Fiber Og; Sugars 17g); Protein 5g % Daily Value: Vitamin A 6%; Vitamin C 0%: Calcium 8%; Iron 0% Exchanges: 1 Starch, V4 Other Carbohydrate. 1V? Fat a*.

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