Triple Berry Cobbler

Tripple Berry Cobbler On a site that I follow, Women Living Well, they posted this amazing recipe that I wanted to share: Triple Berry Cobbler

Strawberry Cake

My sweet friend Courtney made the most delicious Strawberry Cake and posted how she did it on her AMAZING website A Diamond in the Stuff

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Click here to view the recipe, pictures included!

Strawberry Summer Cake

My sweet friend Kristin had the most awesome post (with pictures) for an awesome Strawberry Summer Cake.


Click here for the recipe :)

Healthy Baseball Tailgating

Healthy Baseball Tailgating
From BiggestLoser.com

SunShine shows how to tailgate without guilt!


Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries


Serving Size: 1/2 cup
Calories: Approximately 50

Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts


Serving Size: 1 cup
Calories: Approximately 115

Lemon Fruit Dip

Lemon Fruit Dip
From Taste of Home

Ingredients
1 cup cold milk
1 package (3.4 ounces) instant lemon pudding mix
1 cup (8 ounces) sour cream
Assorted fresh fruit


Directions
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Chill until serving. Serve with fruit. Yield: 1-2/3 cups.
Nutrition Facts: 2 tablespoons (calculated without fruit) equals 75 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 106 mg sodium, 9 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Cranberry Sauce

Cranberry Sauce
From the kitchen of Susan Reid

2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped

Combine all together and refrigerate. Usually I make one day ahead.

Frozen Cranberries

Frozen Cranberries
From the kitchen of Mel Fithian

1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple

Mix and Freeze

Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.

Caramel Dip

Caramel Dip
by: Irene Foster

1/2 c. butter
1 c. brown sugar
2 TBSP flour
1/4 c. evaporated milk
1 tsp vanilla

Mix butter, sugar, and flour. Place over low heat. Add cream gradually. Cook stirring constantly until thick, them add vanilla.

**I like this with sliced apples or over ice cream.

Patriotic Frozen Delight

Patriotic Frozen Delight
by: Taste of Home

SERVINGS: 12
TIME: Prep: 10 min. + freezing

Ingredients:
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (16 ounces) plain yogurt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup sliced fresh strawberries
1 cup fresh blueberries

Directions:
In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving.

Nutrition Facts
One serving:(prepared with fat-free sweetened condensed milk and nonfat yogurt)
Calories: 185
Fat:4 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:71 mg
Carbohydrate:34 g
Fiber:0 g
Protein:6 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Raspberry-Lemon Fruit Dip

Raspberry-Lemon Fruit Dip
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.

Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Fresh Fruit Tart

Fresh Fruit Tart
by: Betty Crocker

Prep Time:25 min
Start to Finish:1 hr 15 min
Makes:12 servings


1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries

1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 16 to 18 minutes.

Nutrition Information

1 Serving: Calories 360 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 490mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 4

Frozen "Yogonanas" (kid friendly)

Frozen "Yogonanas"
by: Betty Crocker

Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:14 servings

2 containers (6 ounces each) Yoplait® Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams® cereal, finely crushed

1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Nutrition Information

1 Serving: Calories 115 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 65 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 4 %; Iron 6 % Exchanges: 1 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.

Spring Fruit Pizza

Spring Fruit Pizza (Cookie Mix)
By: Betty Crocker

Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:12 servings

1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit

1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.
High Altitude (3500-6500 ft): Use 1/3 cup melted butter. Bake 12 to 17 minutes.

Nutrition Information

1 Serving: Calories 380 (Calories from Fat 190); Total Fat 22g (Saturated Fat 11g, Trans Fat 1/2g); Cholesterol 60mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 28g); Protein 3g Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 2%; Iron 4% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Use 2 cups frozen (thawed) whipped topping for the whipped cream.

Breakfast Fruit Salad

Breakfast Fruit Salad
by: Taste of Home

"You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet."

SERVINGS: 6
CATEGORY: Salads
TIME: Prep/Total Time: 15 min.

Ingredients:
2 cups cubed cantaloupe
2 large red apples, chopped
1 cup red or green grapes
1 medium firm banana, sliced
1/2 cup lemon yogurt
1 tablespoon orange juice concentrate

Directions:
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. Yield: 6 servings.

Nutrition Facts
One serving:(1 cup)
Calories: 119
Fat:1 g
Saturated Fat:0 g
Cholesterol:1 mg
Sodium:16 mg
Carbohydrate:29 g
Fiber:3 g
Protein:2 g

Chocolate Covered Strawberries with Champagne

Chocolate Covered Strawberries with Champagne
from: http://www.techdirect.com/valentine/index.html

Even the non-cook will love this recipe.

Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry's.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!

CUPID'S KABOBS

CUPID'S KABOBS
by: Anna McElligott

1-1/2 cups cold milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 cup (8 oz.) cherry vanilla yogurt
1 carton (8 oz.) frozen whipped topping, thawed
Assorted fruit - seedless grapes, apple chunks, strawberry halves and/or pineapple chunks
Fresh mint sprigs (optional)

In a bowl, combine the milk and pudding mix; mix well. Let stand 2-3 minutes. Add yogurt; mix well. Fold in whipped topping. Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on the end to resemble feathers on an arrow, and shape a pineapple piece into a "V" and put on the bottom to look like the point of an arrow. Serve with the dip. YIELD: 4 cups dip.

Spiced Apples

Spiced Apples
by: Stephanie

serves: 2-4
prep time: 5 minutes
cook time: 15 minutes
items you'll need: skillet with deep sides

2-4 granny smith apples
2 tbsp butter or margarine
1/2 cup sugar
2 tsps cinnamon
1/8 to 1/4 tsp nutmeg

1. Melt butter in skillet over medium heat
2. Add sliced apples, cinnamon, sugar, and nutmeg
3. Stir until apples evenly coated
4. Saute for about 15 minutes (until apples are tender)

Can either be used as a side dish or as the inside of an apple pie!!!

Fudgy Fruit Dip

Fudgy Fruit Dip
by: Wilma Knobloch

serves: 4 (makes about 1/2 a cup)
prep time: 5 minutes
cook time: 30 minutes
items you'll need: medium bowl and plate

1/3 cup fat-free, sugar free hot fudge topping
1/3 cup fat-free vanilla yogurt
1 1/2 tsp orange juice concentrate
Fresh strawberries

1. In bowl, combine the fudge topping, yogurt and orange juice
2. Cover and refrigerate for at least 30 minutes
3. Serve with strawberries

Nutrition facts:

Serving size: 2 Tbsp
Calories: 67
Sodium: 32mg
Carbohydrates: 15 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fruit

Raspberry Protein Smoothie

Raspberry Protein Smoothie
by: Simple and Delicious

serves: 1 (1 3/4 cups)
prep time: 10 minutes


1 carton (8 oz each) fat free or low-fat raspberry yogurt
1/2 cup frozen unsweetened raspberries
1/4 cup Egg Beaters Egg Whites (1/4 cup = 2 oz)
1/4 cup orange juice
Reddi-wip Fat Free Dairy Whipped Topping, optional

1. Place yogurt, raspberries, Egg Beaters and orange juice in blender container; cover
2. Blend on medium speed until smooth
3. Pour into tall glass
4. Top with Reddi-wip, if desired.

Nutrition Facts:

Amount per Serving: 1 3/4 cups

Calories: 319


Total fat 1 g
Saturated fat 0 g
Cholesterol 5 mg
Sodium 218 mg
Carbohydrate 61 g
Dietary fiber 7 g
Sugars 43 g
Protein 17 g