1 c raisins
1/2 c water
1/4 c margarine
1 tsp cinnamon
1/2 tsp nutmeg
1 c flour
1 large egg, lightly beaten (you can use egg beaters also)
3/4 c unsweetened applesauce
1 tsp baking soda
1/1 tsp vanilla


Over med heat, cook raisins, water, margarine, cinnamon and nutmeg til margarine is melted,continue cooking for 3 minutes.
Cool.
Add all remaining ingredients and mix well.
Spread into an 8-inch square pan coated with nonstick cooking spray.
Bake at 350 for 20-25 minutes or til lightly browned.


91 calories 29 from fat

1 (2 1/8oz)sugar-free banana cream pudding mix
3 c cold skim milk
1 pint strawberries, washed and sliced
4 (1g)packets Splenda sugar substitute
1 large ripe banana, sliced
1 tsp lemon juice
18 snackwells sugar-free shortbread cookies
1 (8oz)Cool Whip Free


Blend pudding and skim milk according to package directions and set aside.
Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside.
Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside.
Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl.
Arrange the strawberry slices evenly over cookie layer.
Pour half the pudding over strawberries.
Break up the remaining cookies and sprinkle evenly over pudding.
Arrange banana slices evenly over cookies.
Pour remaining pudding evenly over banana slices.
Spread Cool Whip evenly over pudding.
Refrigerate 45 min.

Blueberries are IN season....you gotta try these they are AWESOME!!!!


1/2 c nonfat yogurt
1/2 c frozen blueberries
1/4 c o.juice

Blend all.........

(I don't know what their is to NOT like about split pea soup...get past the color its deliscious)


2 tsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
1 c dried split peas, rinsed
1 (14.5)vegetable broth
2 c water
1/2 c ham,shredded
1 tsp dried marjoram
1/8 tsp salt
1/8 tsp pepper

Saute the onion, carrot, and garlic in oil til softened 5 minutes.
Add the split peas water and broth, and bring to a boil. Cover, reduce the heat and simmer until the peas are tender, approxiamtely 1 hour.
Stir in the remaining ingredients.

4 servings
cal 249
fat 33

1 c reduced-fat honey graham crackers (crushed)
1/4 c melted sweet creamy butter (salted)
1/2 c Splenda
3 Tbs cake flour
1/4 tsp salt
2 egg whites
1/2 c nonfat milk
16 oz fat free cream cheese
1 tsp vanilla extract


Preheat oven to 350 degrees F.
Melt butter in 8" round baking pan.
Be careful, make sure butter does not burn.
Remove from heat and stir in graham cracker crumbs until evenly distributed.
Press evenly and firm throughout the baking pan.
Bake crust for 10 minutes, remove and set aside.
Reduce heat to 325 degrees F.
With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
Add cake flour, salt, and milk.
With electric mixer,mix thoroughly.
Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
Let cool at room temperature for about 20 minutes.
Place in refrigerator and chill for at least 2 hours.

serves 8
calories 111
fat 42

Trudy thanks for posting all these recipe!You rock!!!

__________________



*Wife to Rick of 13 years*
~Mom to 2 boys Dakota(12) & Ryan(8)~
__________________________________
February Grocery Budget $400.00(Under $19.65)
March Grocery Budget $419.65(Over $4.06)
April Grocery Budget $395.94

another great site w/cool info.....see diff types of recipe links at top.


Restaurant Calorie Rip-Offs - The Secret Recipe Forum

4 egg whites
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup salsa
1 (8 inch) whole wheat tortilla
salt and pepper to taste
green onion,sliced

Beat together egg whites, 1/4 c cheese and 1/4 c salsa.

Heat non-stick skillet over med-high heat, brown both sides of the tortilla. Remove from heat then scramble the egg white mixture til no longer runny.
Top tortilla with the scrambled egg mixture, rest of cheese and salsa. Season with salt and pepper and top w/some sliced green onion!.